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    {
      "id": 182796943419,
      "handle": "chef-jason-roberts-banana-bread",
      "link": "https://www.harrisfarm.com.au/collections/chef-jason-roberts-banana-bread",
      "title": "#GreaterGoodness - Chef Jason Roberts' Banana Bread",
      "description": "INGREDIENTS: 1 cup sugar 1/2 cup olive oil 2 eggs 1 cup mashed ripe bananas (about 2 bananas) 1/2 cup coconut yoghurt 1/2 tsp ground nutmeg 1 1/2 tsp ground ginger 1 1/2 cup all purpose flour 1 tsp baking soda 1/2 tsp salt Dusting of icing sugar METHOD: Pre-heat your oven to 170 ° /350f and prepare a deep 9-inch cake pan by spraying with baking spray and lining with parchment paper to prevent any sticking. In a large bowl, whisk together the sugar and oil. Add in the eggs, bananas, coconut yoghurt, nutmeg and blend well. Add in the flour, baking soda and salt, fold until dry ingredients are moistened and evenly distributed. Tip cake batter into the prepared cake pan spreading evenly. Place cake pan into preheated oven for 40-45 minutes , or until cooked through. Remove from the oven and allow to cool for 15 minutes, before inverting onto a cake rack to cool completely. Lightly dust with powdered sugar before serving. Enjoy! A New Zealand native who splits his time between Sydney and New York City, Jason Roberts is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate. You can find out more about him here and follow him on Instagram here .",
      "description_html": "<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/1_3.jpg?v=1586924834\" alt=\"\"></strong></h2>\n<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/2_2.jpg?v=1586924855\" alt=\"\"></strong></h2>\n<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/32.jpg?v=1586924879\" alt=\"\"></strong></h2>\n<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/7_8.jpg?v=1586924907\" alt=\"\"></strong></h2>\n<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/ewwreewrew.jpg?v=1586924930\" alt=\"\"></strong></h2>\n<h2><strong>INGREDIENTS: </strong></h2>\n<ul>\n<li>\n<p>1 cup sugar</p>\n</li>\n<li>\n<p>1/2 cup olive oil</p>\n</li>\n<li>\n<p>2 eggs</p>\n</li>\n<li>\n<p>1 cup mashed ripe bananas (about 2 bananas)</p>\n</li>\n<li>\n<p>1/2 cup coconut yoghurt</p>\n</li>\n<li>\n<p>1/2 tsp ground nutmeg</p>\n</li>\n<li>\n<p>1 1/2 tsp ground ginger</p>\n</li>\n<li>\n<p>1 1/2 cup all purpose flour</p>\n</li>\n<li>\n<p>1 tsp baking soda</p>\n</li>\n<li>\n<p>1/2 tsp salt</p>\n</li>\n<li>\n<p>Dusting of icing sugar</p>\n</li>\n</ul>\n<p> </p>\n<h2>METHOD:</h2>\n<ol>\n<li>\n<p>Pre-heat your oven to 170<span>°</span>/350f and prepare a deep 9-inch cake pan by spraying with baking spray and lining with parchment paper to prevent any sticking.</p>\n</li>\n<li>\n<p>In a large bowl, whisk together the sugar and oil. Add in the eggs, bananas, coconut yoghurt, nutmeg and blend well. Add in the flour, baking soda and salt, fold until dry ingredients are moistened and evenly distributed.</p>\n</li>\n<li>\n<p>Tip cake batter into the prepared cake pan spreading evenly.</p>\n</li>\n<li>\n<p>Place cake pan into preheated oven for 40-45 minutes , or until cooked through.</p>\n</li>\n<li>\n<p>Remove from the oven and allow to cool for 15 minutes, before inverting onto a cake rack to cool completely.</p>\n</li>\n<li>\n<p>Lightly dust with powdered sugar before serving. Enjoy!</p>\n</li>\n</ol>\n<p> </p>\n<p>A New Zealand native who splits his time between Sydney and New York City, Jason Roberts is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate. You can find out more about him <a href=\"http://www.chefjasonroberts.com/\" target=\"_blank\" rel=\"noopener noreferrer\">here</a> and follow him on Instagram <a href=\"https://www.instagram.com/chefjasonroberts/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">here</a>. </p>",
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      "products_count": 0,
      "published_at": "2020-04-15T13:59:30+10:00",
      "updated_at": "2026-05-27T22:51:23+10:00"
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    {
      "id": 183701438523,
      "handle": "homemade-pasta-with-broccoli-and-green-olive-salsa",
      "link": "https://www.harrisfarm.com.au/collections/homemade-pasta-with-broccoli-and-green-olive-salsa",
      "title": "#GreaterGoodness - Chef Jason Roberts' Homemade Pasta with Broccoli and Green Olive Salsa",
      "description": "INGREDIENTS: For the sauce: 2 Small heads of broccoli, trimmed and separated into florets 2 tbsp Olive oil 4 Cloves of garlic, sliced 14 Anchovy fillets 1/2 tsp Dried chili flakes 1/2 cup Green Sicilian olives, stones removed 1 Lemon 1/2 cup Parmesan For the pasta: 500g flour 25ml olive oil 150ml sparkling water METHOD: For the homemade cavatelli: Pour out your flour on your bench top. Bring it together into a mound, and create a mound in the middle. Pour the water and olive oil mixture to the centre of the flour. Slowly, with a fork, work the flour into the liquid. Once the water and oil has begun to incorporate, begin to knead the dough for around 7 mins, until you reach a springy consistency. Place the dough into a resealable plastic bag and set aside for an hour (you can set it aside for longer, if you’d like, it just gets nicer!) Cut the dough into strips and begin to roll it out. Chop the rope of dough into 5cm pieces and with the tips of your index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer these pieces of pasta to baking sheets lined with baking paper and set aside, ready to boil once sauce is created! For the sauce: Heat the olive oil in a pan and gently fry the garlic til it takes on a little colour, add in the anchovy’s fillets and stir til dissolved, remove from heat and add in the chilli. Place the broccoli, olives and 1/3 of a cup of water into the pan, cover with a lid and simmer on low for around 12-15 minutes. During this time, you can bring a separate pot of water to the boil, and boil your pasta. Because it is fresh, it should only take a few minutes to become al dente! Once your broccoli is soft, add in a squeeze of lemon juice. Toss through the rocket and turn off stove. Add the pasta into your pot, mixing through all the ingredients til combined. Plate and top with shaved parmesan. Enjoy! A New Zealand native who splits his time between Sydney and New York City, Jason Roberts is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate. You can find out more about him here and follow him on Instagram here .",
      "description_html": "<h2><span><b><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10244_95b11f29-2b6b-473f-acc4-936aae16ef18.jpg?v=1587528585\" alt=\"\"></b></span></h2>\n<h2><span><b><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10242_6cc1517a-cc39-4f39-886c-aba1083321f3.jpg?v=1587528606\" alt=\"\"></b></span></h2>\n<h2><span><b><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10249_7b2590c0-2ed4-4c25-b87f-17193c1453a7.jpg?v=1587528666\" alt=\"\"></b></span></h2>\n<h2><span><b><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10247.jpg?v=1587528702\" alt=\"\"></b></span></h2>\n<h2><span><b><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10246_b383d011-59a4-43a8-9642-a85a2388988b.jpg?v=1587528721\" alt=\"\"></b></span></h2>\n<h2><span><b>INGREDIENTS:</b></span></h2>\n<p><em><b>For the sauce:</b></em></p>\n<ul>\n<li>\n<p><span>2 Small heads of broccoli, trimmed and separated into florets</span></p>\n</li>\n<li>\n<p><span>2 tbsp Olive oil</span></p>\n</li>\n<li>\n<p><span>4 Cloves of garlic, sliced</span></p>\n</li>\n<li>\n<p><span>14 Anchovy fillets</span></p>\n</li>\n<li>\n<p><span>1/2 tsp Dried chili flakes</span></p>\n</li>\n<li>\n<p><span>1/2 cup Green Sicilian olives, stones removed</span></p>\n</li>\n<li>\n<p><span>1 Lemon</span></p>\n</li>\n<li>\n<p><span>1/2 cup Parmesan</span></p>\n</li>\n</ul>\n<p><strong><i>For the pasta:</i></strong></p>\n<ul>\n<li>\n<p><span>500g flour</span></p>\n</li>\n<li>\n<p><span>25ml olive oil</span></p>\n</li>\n<li>\n<p><span>150ml sparkling water</span></p>\n</li>\n</ul>\n<p><span><b></b></span><br></p>\n<h2><span><b>METHOD:</b></span></h2>\n<p><span><b><i>For the homemade cavatelli: </i></b></span></p>\n<ol>\n<li>\n<p><span>Pour out your flour on your bench top. Bring it together into a mound, and create a mound in the middle. </span></p>\n</li>\n<li>\n<p><span>Pour the water and olive oil mixture to the centre of the flour. Slowly, with a fork, work the flour into the liquid. Once the water and oil has begun to incorporate, begin to knead the dough for around 7 mins, until you reach a springy consistency. </span></p>\n</li>\n<li>\n<p><span>Place the dough into a resealable plastic bag and set aside for an hour (you can set it aside for longer, if you’d like, it just gets nicer!)</span></p>\n</li>\n<li>\n<p><span>Cut the dough into strips and begin to roll it out. Chop the rope of dough into 5cm pieces and with the tips of your index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.</span></p>\n</li>\n<li>\n<p><span>Transfer these pieces of pasta to baking sheets lined with baking paper and set aside, ready to boil once sauce is created!</span></p>\n</li>\n</ol>\n<p><strong><em>For the sauce: </em></strong></p>\n<ol>\n<li>\n<p><span>Heat the olive oil in a pan and gently fry the garlic til it takes on a little colour, add in the anchovy’s fillets and stir til dissolved, remove from heat and add in the chilli.</span></p>\n</li>\n<li>\n<p><span>Place the broccoli, olives and 1/3 of a cup of water into the pan, cover with a lid and simmer on low for around 12-15 minutes. During this time, you can bring a separate pot of water to the boil, and boil your pasta. Because it is fresh, it should only take a few minutes to become al dente!</span></p>\n</li>\n<li>\n<p><span>Once your broccoli is soft, add in a squeeze of lemon juice. Toss through the rocket and turn off stove.</span></p>\n</li>\n<li>\n<p><span>Add the pasta into your pot, mixing through all the ingredients til combined. </span></p>\n</li>\n<li>\n<p><span>Plate and top with shaved parmesan. Enjoy!</span></p>\n</li>\n</ol>\n<p><span><br></span></p>\n<p><span>A New Zealand native who splits his time between Sydney and New York City, Jason Roberts is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate. You can find out more about him </span><a href=\"http://www.chefjasonroberts.com/\" target=\"_blank\" rel=\"noopener noreferrer\">here</a><span> and follow him on Instagram </span><a href=\"https://www.instagram.com/chefjasonroberts/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">here</a><span>. </span></p>",
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      "published_at": "2020-04-22T14:08:25+10:00",
      "updated_at": "2026-05-27T22:51:18+10:00"
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    {
      "id": 184568676411,
      "handle": "moroccan-lentil-stew",
      "link": "https://www.harrisfarm.com.au/collections/moroccan-lentil-stew",
      "title": "#GreaterGoodness - Chef Jason Roberts' Moroccan Lentil Stew",
      "description": "INGREDIENTS: 1/3 cup extra virgin olive oil 2 red onion, diced 3 Medium carrots, diced 4 celery stalks, diced 2 tbsp fennel seeds 1 1⁄2 tbsp smoked paprika Juice and zest of one orange 1 Cup dry white wine or verjuice 3 cups rinsed green lentils 4 1⁄2 Cups water 6 Roma tomatoes, peeled, seeded and roughly chopped 1 Large bunch (14 large leaves) silverbeet/ Swiss chard, stalks removed and roughly shredded. 5 Tbsp chopped parsley Salt Freshly ground black pepper METHOD: Heat olive oil in base of a large saucepan, and set to sauté over medium heat. Add the onion, carrot, celery and fennel seeds; cook for 5-6 mins. Add your paprika, orange zest and juice and your white wine or verjuice - cook for a further 4 mins, reducing liquid til almost all has evaporated. Add your rinsed lentils, tomatoes and water and bring to a boil. Reduce to a simmer and allow to cook for 25 mins. Add in the Swiss chard and parsley; allow to steep for another 5 minutes before serving. Finish with a good pinch of salt and pepper before serving. Enjoy with toasted crust bread!",
      "description_html": "<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/1024_37317334-e0f6-4ac0-9f0d-408804258e76.jpg?v=1588136991\" alt=\"\"></strong></h2>\n<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10242_59be5f8e-0322-4f02-a622-594f316909fd.jpg?v=1588137018\" alt=\"\"></strong></h2>\n<h2><strong><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/10244_4fa1b53c-85e0-43fa-957c-1e2bfffd3442.jpg?v=1588137063\" alt=\"\"></strong></h2>\n<h2><strong>INGREDIENTS:</strong></h2>\n<ul>\n<li>\n<p><span>1/3 cup extra virgin olive oil</span></p>\n</li>\n<li>\n<p><span>2 red onion, diced</span></p>\n</li>\n<li>\n<p><span>3 Medium carrots, diced</span></p>\n</li>\n<li>\n<p><span>4 celery stalks, diced</span></p>\n</li>\n<li>\n<p><span>2 tbsp fennel seeds</span></p>\n</li>\n<li>\n<p><span>1 1⁄2 tbsp smoked paprika</span></p>\n</li>\n<li>\n<p><span>Juice and zest of one orange</span></p>\n</li>\n<li>\n<p><span>1 Cup dry white wine or verjuice</span></p>\n</li>\n<li>\n<p><span>3 cups rinsed green lentils</span></p>\n</li>\n<li>\n<p><span>4 1⁄2 Cups water<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n<li>\n<p><span>6 Roma tomatoes, peeled, seeded and roughly chopped</span></p>\n</li>\n<li>\n<p><span>1 Large bunch (14 large leaves) silverbeet/ Swiss chard, stalks removed and roughly shredded.</span></p>\n</li>\n<li>\n<p><span>5 Tbsp chopped parsley<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n<li>\n<p><span>Salt</span></p>\n</li>\n<li>\n<p><span>Freshly ground black pepper<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n</ul>\n<h2><strong>METHOD:</strong></h2>\n<ol>\n<li>\n<p><span>Heat olive oil in base of a large saucepan, and set to sauté over medium heat. Add the onion, carrot, celery and fennel seeds; cook for 5-6 mins.<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n<li>\n<p><span>Add your paprika, orange zest and juice and your white wine or verjuice - cook for a further 4 mins, reducing liquid til almost all has evaporated.<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n<li>\n<p><span>Add your rinsed lentils, tomatoes and water and bring to a boil. Reduce to a simmer and allow to cook for 25 mins.<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n<li>\n<p><span>Add in the Swiss chard and parsley; allow to steep for another 5 minutes before serving.<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n<li>\n<p><span>Finish with a good pinch of salt and pepper before serving. Enjoy with toasted crust bread!<span class=\"Apple-converted-space\"> </span></span></p>\n</li>\n</ol>",
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      "published_at": "2020-04-29T14:40:38+10:00",
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    {
      "id": 161560690747,
      "handle": "wastehackwednesday-cornersmith-mango-scrap-syrup",
      "link": "https://www.harrisfarm.com.au/collections/wastehackwednesday-cornersmith-mango-scrap-syrup",
      "title": "#WastehackWednesday - Cornersmith Mango Scrap Syrup",
      "description": "In the summer months, mangoes are eaten every day, and are abundant on the Cornersmith café menu and at the Cornersmith cooking school. That means that there are a lot of mango skins and mango pips leftover! The clever chefs at Cornersmith came up with this summery fruit syrup to make sure they extracted all the flavour they could from the leftover mango scraps. It's quick and easy and can be used to drizzle on cakes and desserts, fruit salads, yoghurt or ice cream. It can also be put to use in cocktails, as a salad dressing, or be used to make a sticky marinade for chicken wings or ribs. INGREDIENTS: Mango Skin Mango Pips 2 cups water 1 cup sugar 3-5 slices ginger 1-2 sprigs of mint METHOD: In a small saucepan, place your mango skins and pips. Pour in 2 cups of water and one cup of sugar, along with some mint or mint stems and a few slices of ginger. Stir to dissolve and then bring to simmering point. Simmer for 10 minutes, then turn off the heat and allow the flavours to infuse for 15 minutes to half an hour. Strain your syrup through a sieve and bottle! If you’d like the syrup to be thicker, pour back into the pan and simmer over low heat for another 10 minutes or so. Store in the fridge for up to 3 weeks. Read all about Cornersmith here . Follow them on Instagram here , and book yourself into one of their iconic workshops here !",
      "description_html": "<h3><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/MSS1.jpg?v=1579038089\" alt=\"\"></h3>\n<h3>In the summer months, mangoes are eaten every day, and are abundant on the Cornersmith café menu and at the Cornersmith cooking school. That means that there are a lot of mango skins and mango pips leftover!</h3>\n<h3>The clever chefs at Cornersmith came up with this summery fruit syrup to make sure they extracted all the flavour they could from the leftover mango scraps. It's quick and easy and can be used to drizzle on cakes and desserts, fruit salads, yoghurt or ice cream. It can also be put to use in cocktails, as a salad dressing, or be used to make a sticky marinade for chicken wings or ribs.</h3>\n<h2><strong>INGREDIENTS: </strong></h2>\n<ul>\n<li>\n<p>Mango Skin</p>\n</li>\n<li>\n<p>Mango Pips </p>\n</li>\n<li>\n<p>2 cups water </p>\n</li>\n<li>\n<p>1 cup sugar</p>\n</li>\n<li>\n<p>3-5 slices ginger </p>\n</li>\n<li>\n<p>1-2 sprigs of mint</p>\n</li>\n</ul>\n<h2><strong>METHOD:</strong></h2>\n<ol>\n<li>\n<p>In a small saucepan, place your mango skins and pips. Pour in 2 cups of water and one cup of sugar, along with some mint or mint stems and a few slices of ginger. Stir to dissolve and then bring to simmering point. Simmer for 10 minutes, then turn off the heat and allow the flavours to infuse for 15 minutes to half an hour.</p>\n</li>\n<li>\n<p>Strain your syrup through a sieve and bottle! If you’d like the syrup to be thicker, pour back into the pan and simmer over low heat for another 10 minutes or so. Store in the fridge for up to 3 weeks.</p>\n</li>\n</ol>\n<p> </p>\n<p><strong>Read all about<span> </span><a href=\"https://www.cornersmith.com.au/\" target=\"_blank\" rel=\"noopener noreferrer\">Cornersmith here</a>. Follow them on<span> </span><a href=\"https://www.instagram.com/cornersmith/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram here</a>, and book yourself into one of their iconic<span> </span><a href=\"https://www.cornersmith.com.au/collections/workshops\" target=\"_blank\" rel=\"noopener noreferrer\">workshops here</a>! </strong></p>\n<p> </p>",
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      "title": "18311",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:31:21+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 289157546043,
      "handle": "rose-red-single-stem-18416",
      "link": "https://www.harrisfarm.com.au/collections/rose-red-single-stem-18416",
      "title": "18416",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:30:26+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 289157578811,
      "handle": "flowers-rose-bunch-18421",
      "link": "https://www.harrisfarm.com.au/collections/flowers-rose-bunch-18421",
      "title": "18421",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:31:01+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 289157414971,
      "handle": "flowers-roses-red-bouquet-bunch-18440",
      "link": "https://www.harrisfarm.com.au/collections/flowers-roses-red-bouquet-bunch-18440",
      "title": "18440",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:28:50+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 289157513275,
      "handle": "flowers-bouquet-natives-large-bunch-18446",
      "link": "https://www.harrisfarm.com.au/collections/flowers-bouquet-natives-large-bunch-18446",
      "title": "18446",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:29:51+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 289157480507,
      "handle": "valentine-bouquet-large-18630",
      "link": "https://www.harrisfarm.com.au/collections/valentine-bouquet-large-18630",
      "title": "18630",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:29:30+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 289157447739,
      "handle": "flowers-roses-colour-bouquet-bunch-18658",
      "link": "https://www.harrisfarm.com.au/collections/flowers-roses-colour-bouquet-bunch-18658",
      "title": "18658",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 11,
      "published_at": "2024-02-09T10:29:12+11:00",
      "updated_at": "2026-10-28T22:01:26+11:00"
    },
    {
      "id": 25281973,
      "handle": "2-ways-with-blood-orange",
      "link": "https://www.harrisfarm.com.au/collections/2-ways-with-blood-orange",
      "title": "2 Ways With Blood Orange",
      "description": "The rich, sweet, berry-like characteristics of blood oranges make them fantastic to drink and great for a truly unique salad. Try out these simple tasty ways to enjoy this special fruit. Citrus & Grapefruit salad with nuts and pomegranate INGREDIENTS 2 x blood oranges 1 x navel oranges 1 x ruby grapefruit pomegranate seeds walnuts sugar snap peas METHOD Neatly peel the fruit Slice blood oranges and grapefruit, retain any extra juices to use as a dressing Cut orange into segments, retain any extra juices & combine with blood orange and grapefruit juice. Lightly toast desired amount of walnuts Layer and combine sliced ingredients together, sprinkle over walnuts, peas and pomegranate seeds Pour over dressing to taste Blood Orange Punch INGREDIENTS 1.5L blood orange juice, chilled 3 cans (330mL each) natural chilled orange soda (San Pellegrino Aranciata) 3 tablespoons fresh lime juice 5 dashes bitters 1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen METHOD Fill ice cube trays with 1.5 cups (375mL) blood orange juice, and freeze. Stir remaining blood orange juice, soda, lime juice and bitters into a 16 cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled. For extra punch and an alcoholic twist add 240mL of a light rum ENJOY",
      "description_html": "<p><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/Bloodorange.jpg?69178\"></p>\n<p><span>The rich, sweet, berry-like characteristics of blood oranges make them fantastic to drink and great for a truly unique salad. Try out these simple tasty ways to enjoy this special fruit.</span></p>\n<h2><span style=\"color: #38761d;\">Citrus &amp; Grapefruit salad with nuts and pomegranate </span></h2>\n<p><strong><strong>INGREDIENTS</strong></strong></p>\n<ul>\n<li><span>2 x blood oranges</span></li>\n<li><span>1 x navel oranges </span></li>\n<li><span>1 x ruby grapefruit</span></li>\n<li><span>pomegranate seeds</span></li>\n<li><span>walnuts</span></li>\n<li><span>sugar snap peas</span></li>\n</ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<p><strong>METHOD</strong></p>\n<ol></ol>\n<ol>\n<li><span>Neatly peel the fruit</span></li>\n<li><span>Slice blood oranges and grapefruit, retain any extra juices to use as a dressing</span></li>\n<li><span>Cut orange into segments, retain any extra juices &amp; combine with blood orange and grapefruit juice. </span></li>\n<li><span>Lightly toast desired amount of walnuts</span></li>\n<li><span>Layer and combine sliced ingredients together, sprinkle over walnuts, peas and pomegranate seeds </span></li>\n<li><span>Pour over dressing to taste</span></li>\n</ol>\n<h2><span style=\"color: #38761d;\">Blood Orange Punch</span></h2>\n<p><strong><strong>INGREDIENTS</strong></strong></p>\n<ul></ul>\n<ul></ul>\n<ul>\n<li><span>1.5L blood orange juice, chilled</span></li>\n<li><span>3 cans (330mL each) natural chilled orange soda (San Pellegrino Aranciata) </span></li>\n<li>\n<span>3 tablespoons fresh lime </span><span></span><span>juice</span>\n</li>\n<li>\n<span>5 dashes bitters</span><span><br></span><span></span>\n</li>\n<li><span>1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen</span></li>\n</ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<ul></ul>\n<p><strong>METHOD</strong></p>\n<ol>\n<li><span>Fill ice cube trays with 1.5 cups (375mL) blood orange juice, and freeze.</span></li>\n<li><span>Stir remaining blood orange juice, soda, lime juice and bitters into a 16 cup punch bowl.</span></li>\n<li><span>Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.</span></li>\n</ol>\n<p><span>For extra punch and an alcoholic twist add 240mL of a light rum </span></p>\n<p><strong>ENJOY</strong></p>",
      "image": "https://cdn.shopify.com/s/files/1/0206/9470/collections/Bloodorange2ways.jpg?v=1447738635",
      "products_count": 15,
      "published_at": "2014-08-04T16:54:00+10:00",
      "updated_at": "2026-10-28T22:00:49+11:00"
    },
    {
      "id": 24266621,
      "handle": "2-ways-with-red-capsicum",
      "link": "https://www.harrisfarm.com.au/collections/2-ways-with-red-capsicum",
      "title": "2 Ways With Red Capsicum",
      "description": "Red capsicums are fantastic at this time of year. Versatile and abundant in Vitamin A & C. Here are two of our favourite ways to dish up this wholesome fruit thanks to food blogger Kathy Kordalis. Roasted Red Capsicum & Kale Frittata Red capsicum is commonly roasted and served up on a pizza or in a Mediterranean salad however we love this fresh twist paired with the vitamin rich kale. INGREDIENTS 1 Tbsp extra-virgin olive oil 1 spring onion 1 cup chopped kale 1/4 cup diced red capsicum Salt Pepper 2 whisked large eggs METHOD Heat oven to 180C. In a small ovenproof frying pan, heat oil over medium heat. Add green onion and kale and cook, stirring, until just wilted, about 2 minutes. Add red capsicum and cook until heated through. Season with salt and pepper. Pour eggs over vegetables and transfer the frying pan to oven. Bake until eggs are cooked through, about 5 minutes. Spicy Capsicum Sauce A zesty red sauce that you can freeze or keep in the fridge for up to a week. Use in a hearty fettuccine with freshly grated Parmesan cheese or as a great sauce base on a pizza. INGREDIENTS 2 tbsp extra-virgin olive oil 1 large onion, cut into 1/2-inch dice 4 cloves garlic, finely chopped 4 red capsicums 1/3 cup dry white wine 1 can chopped tomatoes 500mL chicken stock 1 tsp chilli flakes Salt Pepper METHOD Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook until softened (about 5 minutes). Add red capsicums; cook until tender (about 8 minutes). Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates. Add all ingredients to the pan, bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened (about 1 hour). ENJOY Recipes thanks to Kathy Kordalis, Home Economist",
      "description_html": "<p><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/shutterstock_131388563.png?63681\"></p>\n<p>Red capsicums are fantastic at this time of year. Versatile and abundant in Vitamin A &amp; C. Here are two of our favourite ways to dish up this wholesome fruit thanks to food blogger Kathy Kordalis.</p>\n<h2><span style=\"color: #38761d;\">Roasted Red Capsicum &amp; Kale Frittata</span></h2>\n<p><span>Red capsicum is commonly roasted and served up on a pizza or in a Mediterranean salad however we love this fresh twist paired with the vitamin rich kale.</span></p>\n<p><b>INGREDIENTS</b></p>\n<ul>\n<li><span style=\"line-height: 1.2;\">1 Tbsp extra-virgin olive oil</span></li>\n<li><span style=\"line-height: 1.2;\">1 spring onion</span></li>\n<li>\n<span style=\"line-height: 1.2;\">1 cup chopped </span><span style=\"line-height: 1.2;\">kale</span>\n</li>\n<li><span style=\"line-height: 1.2;\">1/4 cup diced red capsicum</span></li>\n<li><span style=\"line-height: 1.2;\">Salt</span></li>\n<li><span style=\"line-height: 1.2;\">Pepper</span></li>\n<li>\n<span style=\"line-height: 1.2;\">2 whisked large </span><span style=\"line-height: 1.2;\">eggs</span>\n</li>\n</ul>\n<p><span style=\"line-height: 1.2;\"></span><strong style=\"line-height: 1.5;\"><span style=\"line-height: 1.5;\">METHOD</span></strong></p>\n<ol>\n<li><span style=\"line-height: 1.2;\">Heat oven to 180C. In a small ovenproof frying pan, heat oil over medium heat. Add green onion and kale and cook, stirring, until just wilted, about 2 minutes.</span></li>\n<li><span style=\"line-height: 1.2;\"> Add red capsicum and cook until heated through. Season with salt and pepper.</span></li>\n<li><span style=\"line-height: 1.2;\">Pour eggs over vegetables and transfer the frying pan to oven. Bake until eggs are cooked through, about 5 minutes.</span></li>\n</ol>\n<span style=\"line-height: 18px;\"><br></span>\n<ol></ol>\n<h2><span style=\"color: #38761d;\">Spicy Capsicum Sauce</span></h2>\n<p>A zesty red sauce that you can freeze or keep in the fridge for up to a week. Use in a hearty fettuccine with freshly grated Parmesan cheese or as a great sauce base on a pizza.</p>\n<p><b>INGREDIENTS</b></p>\n<ul>\n<li><span style=\"line-height: 1.2;\">2 tbsp extra-virgin olive oil</span></li>\n<li><span style=\"line-height: 1.2;\">1 large onion, cut into 1/2-inch dice</span></li>\n<li><span style=\"line-height: 1.2;\">4 cloves garlic, finely chopped</span></li>\n<li><span style=\"line-height: 1.2;\">4 red capsicums</span></li>\n<li><span style=\"line-height: 1.2;\">1/3 cup dry white wine</span></li>\n<li><span style=\"line-height: 1.2;\">1 can chopped tomatoes</span></li>\n<li><span style=\"line-height: 1.2;\">500mL chicken stock</span></li>\n<li><span style=\"line-height: 1.2;\">1 tsp chilli flakes</span></li>\n<li><span style=\"line-height: 1.2;\">Salt</span></li>\n<li><span style=\"line-height: 1.2;\">Pepper</span></li>\n</ul>\n<p><strong><span>METHOD</span></strong></p>\n<ol>\n<li><span style=\"line-height: 1.2;\">Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook until softened (about 5 minutes).</span></li>\n<li><span style=\"line-height: 1.2;\">Add red capsicums; cook until tender (about 8 minutes).</span></li>\n<li><span style=\"line-height: 1.2;\">Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.</span></li>\n<li><span style=\"line-height: 1.2;\">Add all ingredients to the pan, bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened (about 1 hour).</span></li>\n</ol>\n<ol></ol>\n<p><span><strong>ENJOY</strong></span></p>\n<p>Recipes thanks to Kathy Kordalis, Home Economist</p>",
      "image": "https://cdn.shopify.com/s/files/1/0206/9470/collections/capsicum_2_ways.png?v=1447739579",
      "products_count": 59,
      "published_at": "2014-06-10T11:57:00+10:00",
      "updated_at": "2026-10-28T22:02:12+11:00"
    },
    {
      "id": 137379525,
      "handle": "25-minute-nachos",
      "link": "https://www.harrisfarm.com.au/collections/25-minute-nachos",
      "title": "25-Minute Nachos",
      "description": "This is a midweek throw together or a weekend meal that’s a real crowd pleaser. 25-Minute Nachos Ingredients 2 garlic cloves, crushed 1 red onion , finely diced (+1/2 for salsa) 2 canned kidney beans , drained and rinsed 2 canned diced tomatoes (no added salt) ¼ cup fresh coriander , finely chopped (+¼ cup for guacamole) Salt and pepper , to taste 2 avocados Juice of ½ fresh lemon Juice of ½ fresh lime 1 punnet cherry tomatoes , washed and diced 1 packet quality corn chips (look for these ingredients and only these ingredients: corn, oil and salt) ½ cup cheddar cheese , grated (optional) Method Preheat oven to 175 degrees (electric) Heat large frypan on medium-high heat heat, add oil. Once hot add garlic and onion, cooking for a few minutes until starting to soften. Add kidney beans, tinned tomatoes, coriander and season to taste. Cook for a few minutes until sauce thickens and reduces, set aside Scoop out avocados and take a fork to smash into a paste. Add remaining coriander, lemon, lime juice and season to taste. Mix well and set aside. Combine remaining red onion and the cherry tomatoes for the salsa, set aside. Layer ½ corn chips on a baking tray, cover with bean mixture and repeat. Cover top layer with cheddar cheese and bake for 5-7 minutes until oozy and cheese is melted. Serve immediately with the guacamole and salsa If you're opting to make it vegan, you can lose the cheese. If you love a bit of meat, add in some mince. For a mince meat variation, add 400g after the onion and garlic, cooking through before adding remaining ingredients. Recipe by this week's #HarrisFarmFoodie Nadia Felsch .",
      "description_html": "<p> <img src=\"//cdn.shopify.com/s/files/1/0206/9470/files/TIP03838-2-700px.jpg?15939983990092390964\" alt=\"\"></p>\n<p>This is a midweek throw together or a weekend meal that’s a real crowd pleaser.</p>\n<h1><span style=\"color: #38761d;\">25-Minute Nachos</span></h1>\n<h2><span style=\"color: #38761d;\">Ingredients</span></h2>\n<ul>\n<li><span style=\"line-height: 1.5;\">2 <a href=\"http://www.harrisfarm.com.au/products/garlic-br-one-bulb\" title=\"Garlic (head)\">garlic</a> cloves, crushed</span></li>\n<li>\n<span style=\"line-height: 1.5;\">1 <a href=\"http://www.harrisfarm.com.au/products/onion-spanish\" title=\"Onions Spanish (each)\">red onion</a>, finely diced <em>(+1/2 </em></span><em>for salsa)</em>\n</li>\n<li><span style=\"line-height: 1.5;\">2 <a href=\"http://www.harrisfarm.com.au/products/villa-rossi-red-kidney-beans\" title=\"Villa Rossi Red Kidney Beans 400g\">canned kidney beans</a>, drained and rinsed</span></li>\n<li>\n<span style=\"line-height: 1.5;\">2 <a href=\"http://www.harrisfarm.com.au/products/villa-rossi-diced-tomatoes\" title=\"Villa Rossi Diced Tomatoes 400g - Product of Italy\">canned diced tomatoes</a> <em>(no added </em></span><em>salt)</em>\n</li>\n<li>\n<span style=\"line-height: 1.5;\">¼ cup fresh <a href=\"http://www.harrisfarm.com.au/products/coriander-bunch\" title=\"Coriander (bunch)\">coriander</a>, finely chopped </span><em>(+¼ cup for guacamole)</em>\n</li>\n<li><span style=\"line-height: 1.5;\"><a href=\"http://www.harrisfarm.com.au/search?q=Salt+Pepper&amp;h=1\" title=\"Salt and Pepper\">Salt and pepper</a>, to taste</span></li>\n<li><span style=\"line-height: 1.5;\">2 <a href=\"http://www.harrisfarm.com.au/search?q=Avocados&amp;h=1\" title=\"Avocados\">avocados</a></span></li>\n<li><span style=\"line-height: 1.5;\">Juice of ½ fresh <a href=\"http://www.harrisfarm.com.au/products/lemons\" title=\"Lemons (each)\">lemon</a></span></li>\n<li><span style=\"line-height: 1.5;\">Juice of ½ fresh <a href=\"http://www.harrisfarm.com.au/products/limes-kg\" title=\"Limes (each)\">lime</a></span></li>\n<li><span style=\"line-height: 1.5;\">1 punnet <a href=\"http://www.harrisfarm.com.au/products/tomato-cherry\" title=\"Tomatoes Cherry (punnet)\">cherry tomatoes</a>, washed and diced</span></li>\n<li>\n<span style=\"line-height: 1.5;\">1 <a href=\"http://www.harrisfarm.com.au/search?q=corn+chips&amp;x=0&amp;y=0\" title=\"Corn Chips\">packet quality corn chips</a> <em>(look for these ingredients and only these ingredients: </em></span><em>corn, oil and salt)</em>\n</li>\n<li><span style=\"line-height: 1.5;\">½ cup <a href=\"http://www.harrisfarm.com.au/products/tasty-cheddar-australia\" title=\"Cheddar Australian Tasty\">cheddar cheese</a>, grated <em>(optional)</em></span></li>\n</ul>\n<ul></ul>\n<ul></ul>\n<h2><span style=\"color: #38761d;\">Method</span></h2>\n<ol>\n<li><span style=\"line-height: 1.5;\">Preheat oven to 175 degrees (electric)</span></li>\n<li>\n<span style=\"line-height: 1.5;\">Heat large frypan on medium-high heat heat, add oil. </span>Once hot add garlic and onion, cooking for a few minutes until starting to soften.</li>\n<li>\n<span style=\"line-height: 1.5;\">Add kidney beans, tinned tomatoes, coriander and season to taste. </span>Cook for a few minutes until sauce thickens and reduces, set aside</li>\n<li>\n<span style=\"line-height: 1.5;\">Scoop out avocados and take a fork to smash into a paste. </span>Add remaining coriander, lemon, lime juice and season to taste. Mix well and set aside.</li>\n<li><span style=\"line-height: 1.5;\">Combine remaining red onion and the cherry tomatoes for the salsa, set aside.</span></li>\n<li>\n<span style=\"line-height: 1.5;\">Layer ½ corn chips on a baking tray, cover with bean mixture and repeat. </span>Cover top layer with cheddar cheese and bake for 5-7 minutes until oozy and cheese is melted.</li>\n<li><span style=\"line-height: 1.5;\">Serve immediately with the guacamole and salsa</span></li>\n</ol>\n<ol></ol>\n<p><em>If you're opting to make it vegan, you can lose the cheese. If you love a bit of meat, add in some mince. For a mince meat variation, add 400g after the onion and garlic, cooking through </em><em>before adding remaining ingredients. </em></p>\n<p><em></em>Recipe by this week's #HarrisFarmFoodie <a href=\"http://nadiafelsch.com/2015/03/31/25-minute-nachos/\" title=\"25-Minute Nachos\">Nadia Felsch</a>.</p>",
      "image": "https://cdn.shopify.com/s/files/1/0206/9470/collections/TIP03838-2-700px.jpg?v=1449725032",
      "products_count": 38,
      "published_at": "2015-12-11T15:21:00+11:00",
      "updated_at": "2026-10-28T22:01:43+11:00"
    },
    {
      "id": 30475956,
      "handle": "3-easy-ways-with-chicken-breast-fillets",
      "link": "https://www.harrisfarm.com.au/collections/3-easy-ways-with-chicken-breast-fillets",
      "title": "3 Easy Ways With Chicken Breast Fillets",
      "description": "Chicken breast fillets are one of the most versatile cuts, but as they are both boneless and skinless they can dry out easily. Try one of our 3 easy ways to cook this family staple this week. Barbecue: Marinate in a little soy, hoisin sauce and ginger and serve with salad or Asian greens. Marinating chicken breasts not only adds flavour, it keeps them moist too. Cut small slits crosswise down the length of each fillet, being careful not to cut all the way through so the marinade can penetrate. Preheat the BBQ to moderately hot Drain the chicken from the marinade. Turn each fillet once only. Give the first side 4-5 minutes and the second side about 3 minutes. Stir-fry: Cutting the fillets into to cubes for a quick stir-fry or curry is great option for a quick meal. Take advantage of ready-made curry or stir-fry sauces. Cut fillets into 2-3cm dice and toss with a little oil. Heat the wok or large heavy based pan until very hot, then add the chicken. Let each piece of chicken come in contact with the wok for a few minutes before stirring, so the chicken becomes well coloured on all sides and cooks more evenly. Then just add your vegies and stir-fry sauce or curry paste and coconut milk and cook until the chicken is tender. Oven roasting: Try this delicious filling - beat half a tub of cream cheese until soft, add crushed garlic and chopped parsley or chives and chopped sundried tomatoes. Make a pocket in each fillet, add a little filling and secure with a toothpick. Place the chicken on a baking tray lined with baking paper. Brush with olive oil and season well. Add sprinkling of rosemary if you like. Bake in a moderate oven for 30 minutes, or until cooked through.",
      "description_html": "<h2><img src=\"//cdn.shopify.com/s/files/1/0206/9470/files/chicken_breast_fillet_2.jpg?5600791588766753563\" alt=\"\"></h2>\r\n<p>Chicken breast fillets are one of the most versatile cuts, but as they are both boneless and skinless they can dry out easily. Try one of our 3 easy ways to cook this family staple this week.</p>\r\n<h3>Barbecue:</h3>\r\n<p>Marinate in a little soy, hoisin sauce and ginger and serve with salad or Asian greens. Marinating chicken breasts not only adds flavour, it keeps them moist too.</p>\r\n<ul>\r\n<li>Cut small slits crosswise down the length of each fillet, being careful not to cut all the way through so the marinade can penetrate.</li>\r\n<li>Preheat the BBQ to moderately hot</li>\r\n<li>Drain the chicken from the marinade.</li>\r\n<li>Turn each fillet once only. Give the first side 4-5 minutes and the second side about 3 minutes.</li>\r\n</ul>\r\n<br>\r\n<ul></ul>\r\n<h3>Stir-fry:</h3>\r\n<p>Cutting the fillets into to cubes for a quick stir-fry or curry is great option for a quick meal. Take advantage of ready-made curry or stir-fry sauces.</p>\r\n<ul>\r\n<li>Cut fillets into 2-3cm dice and toss with a little oil. Heat the wok or large heavy based pan until very hot, then add the chicken. </li>\r\n<li>Let each piece of chicken come in contact with the wok for a few minutes before stirring, so the chicken becomes well coloured on all sides and cooks more evenly.</li>\r\n<li>Then just add your vegies and stir-fry sauce or curry paste and coconut milk and cook until the chicken is tender.</li>\r\n</ul>\r\n<br>\r\n<ul></ul>\r\n<h3>Oven roasting:</h3>\r\n<p>Try this delicious filling - beat half a tub of cream cheese until soft, add crushed garlic and chopped parsley or chives and chopped sundried tomatoes. Make a pocket in each fillet, add a little filling and secure with a toothpick.</p>\r\n<ul>\r\n<li>Place the chicken on a baking tray lined with baking paper.</li>\r\n<li>Brush with olive oil and season well. Add sprinkling of rosemary if you like.</li>\r\n<li>Bake in a moderate oven for 30 minutes, or until cooked through.</li>\r\n</ul>",
      "image": "https://cdn.shopify.com/s/files/1/0206/9470/collections/chicken_breast_fillet_2_d5ba6611-5ad7-4b60-9937-3da54314498a.jpg?v=1453437132",
      "products_count": 47,
      "published_at": "2014-02-13T13:15:00+11:00",
      "updated_at": "2026-10-28T22:01:12+11:00"
    },
    {
      "id": 277123498043,
      "handle": "3-fruit-marmalade-sticky-chicken-wings-with-spring-salad-78444",
      "link": "https://www.harrisfarm.com.au/collections/3-fruit-marmalade-sticky-chicken-wings-with-spring-salad-78444",
      "title": "3 Fruit Marmalade Sticky Chicken Wings - with Spring Salad",
      "description": null,
      "description_html": null,
      "image": null,
      "products_count": 8,
      "published_at": "2022-09-23T15:29:57+10:00",
      "updated_at": "2026-10-28T22:02:12+11:00"
    },
    {
      "id": 30476048,
      "handle": "3-ways-with-leek",
      "link": "https://www.harrisfarm.com.au/collections/3-ways-with-leek",
      "title": "3 Ways with Leek",
      "description": "The leek is such a versatile vegetable to add to almost any savoury dish and it will enhance the flavour as a support act in stews, soups or stocks. Or, its bold, onion-like flavour can stand forward as the hero. Here are our top 3 ways to enjoy leeks... 1. Caramelised for the perfect side to a roast meal Ingredients: 8 leeks, trimmed, cut into quarters lengthways, washed 40g butter 2 tablespoons olive oil 2/3 cup chicken stock 2 tablespoons brown sugar 1. Heat butter and oil in a frying pan over medium heat. Add leeks. Cook for 4 minutes each side, or until golden. 2. Add 1/2 cup stock. Reduce heat to low. Cover. Cook for 10 minutes, or until tender. 3. Increase heat to high. Add remaining stock and sugar. Cook for 5 minutes, or until leeks start to caramelise. Serve warm. 2. As a Canape Pair caramelised leeks with goats cheese and serve on lavosh for an instant party crowd pleaser. 3. Or a hearty healthy soup Leeks love playing a role in your favourite soup! They are the foundation for many varieties such as potato and leek, broccoli, carrot, cauliflower and lentil. For a simply delicious, quick and healthy broccoli soup: Simply saute 2 finely sliced leeks with 2 cloves of garlic and a tsp in a little olive oil until caramelised. Cut a whole head of broccoli into florets. Add to the pot with 5 cups of chicken stock, a good pinch of sea salt and a few grinds of black pepper. Simmer gently until the broccoli is tender, approximately 10 mins. Blend and serve. Enjoy",
      "description_html": "<p><img src=\"https://cdn.shopify.com/s/files/1/0206/9470/files/LEEK.jpg?51361\"></p>\r\n<p>The leek is such a versatile vegetable to add to almost any savoury dish and it will enhance the flavour as a support act in stews, soups or stocks. Or, its bold, onion-like flavour can stand forward as the hero.</p>\r\n<p><span style=\"color: #38761d;\"><strong>Here are our top 3 ways to enjoy leeks...</strong></span></p>\r\n<p><strong>1. Caramelised for the perfect side to a roast meal</strong></p>\r\n<p>Ingredients:</p>\r\n<p>8 leeks, trimmed, cut into quarters lengthways, washed</p>\r\n<p>40g butter</p>\r\n<p>2 tablespoons olive oil</p>\r\n<p>2/3 cup chicken stock</p>\r\n<p>2 tablespoons brown sugar</p>\r\n<p>1. Heat butter and oil in a frying pan over medium heat. Add leeks. Cook for 4 minutes each side, or until golden.</p>\r\n<p>2. Add 1/2 cup stock. Reduce heat to low. Cover. Cook for 10 minutes, or until tender.</p>\r\n<p>3. Increase heat to high. Add remaining stock and sugar. Cook for 5 minutes, or until leeks start to caramelise. Serve warm.</p>\r\n<p> </p>\r\n<p><strong>2. As a Canape</strong></p>\r\n<p>Pair caramelised leeks with goats cheese and serve on lavosh for an instant party crowd pleaser.</p>\r\n<p> </p>\r\n<p><strong>3. Or a hearty healthy soup</strong></p>\r\n<p>Leeks love playing a role in your favourite soup! They are the foundation for many varieties such as potato and leek, broccoli, carrot, cauliflower and lentil.</p>\r\n<p> </p>\r\n<p>For a simply delicious, quick and healthy broccoli soup:</p>\r\n<p>Simply saute 2 finely sliced leeks with 2 cloves of garlic and a tsp in a little olive oil until caramelised.</p>\r\n<p>Cut a whole head of broccoli into florets. Add to the pot with 5 cups of chicken stock, a good pinch of sea salt and a few grinds of black pepper.</p>\r\n<p>Simmer gently until the broccoli is tender, approximately 10 mins.</p>\r\n<p>Blend and serve.</p>\r\n<p> </p>\r\n<p><strong>Enjoy</strong></p>",
      "image": "https://cdn.shopify.com/s/files/1/0206/9470/collections/leek_3_ways.jpg?v=1447740193",
      "products_count": 33,
      "published_at": "2014-04-29T15:51:00+10:00",
      "updated_at": "2026-10-28T22:02:04+11:00"
    },
    "... 25 more items"
  ]
}