Archives For Recipes

Anzac Biscuits
Our ANZAC biscuit recipe is courtesy of Jean Miles, CWA member and three-badge show judge. Thank you, Jean.

¾ cup (75g) rolled oats
½ cup (125g) sugar
¾ cup (70g) desiccated coconut
¾ cup (110g) wholemeal plain flour
(You can also use ordinary plain white flour)
2 tbsp (40ml) golden syrup
(You can use treacle if you prefer)
1 tsp bicarbonate soda
2 tbsp (40ml) boiling water
½ cup (125g) melted butter

Mix oats, flour, coconut and sugar together in a bowl.
Put the golden syrup and boiling water in a saucepan on the stove and add bicarb soda. See it froths well.
Then add the butter to melt. This should give a crisp biscuit. (The biscuits will not go crisp until they are cold).
Add saucepan contents to the dry ingredients. Mix thoroughly.
Drop spoonfuls of mixture onto tray allowing room for mixture to spread.
Try oven at 150 degrees for 10 minutes.
If they are still soft put them back in the oven for five more minutes, even after they are cold. This won’t hurt them. Cool and store in airtight container.

Jean’s special tips:
ANZAC biscuits can be tricky. Some people like soft ANZAC biscuits but they’re not meant to be. No two ovens are the same, so you may need to adjust the temperature depending on your oven’s quirks. The Tassie Farm has baked this recipe a few times and not using the fan force setting has helped.

For another traditional recipe from Jean, try her ginger kisses.

Jean’s special ANZAC story:
A snippet from Jean’s family cookbook, filed under the biscuit section ‘Very Australian recipe. One of our family favourites’ along with these treasured notes:

‘These biscuits were well known with soldiers. Wives, mothers, lovers used to bake them and send them to the troops during the war. They are very good keepers. They were sent in tins sewn into calico bags. I remember my mother sending fruit cakes this way to England after the war as there was a terrible food shortage over there. The R.S.L sells ANZAC biscuits now as a fundraiser for the war widows.’

The best Hot Cross Buns
This no knead hot cross buns recipe is the yummiest and easiest you’ll find. So irresistible, you’ll need to make a dozen at a time!

Ingredients: (for 12 buns)

3 cups flour
1.5 cups water
1/4 tsp yeast
1 and 1/4 tsp salt
Dried fruit
1/4 tsp allspice
1/4 tsp cinnamon

The ‘cross’ mixture:
1/2 cup of flour
4-5 tbls of water
Make sure this mixture has a good consistency. Pour into a zip lock bag. Cut a small corner off the zip lock bag to make an icing bag.

Method: 5 easy steps
Step 1: Mix ingredients together and cover mixing bowl. Leave in a draft-free place for 16-20 hours (no more).
Step 2: After 16-20 hours, preheat oven to 200 degrees and place stoneware or cast iron pot with lid in oven. No need to grease your pot.
Step 3: Flour your bread board then scrape bread mixture onto the board. Do not knead just fold each corner to the middle. Divide into 12 portions and roll into buns.
Step 4: Take your pot out of the oven and place your 12 buns in it – don’t worry if they touch. Cross the buns using your home made icing bag. Be quick as you don’t want your pot to cool too much.
Step 5: Bake at 200 degrees for 30 minutes then take the lid off and bake for another 20 minutes or until golden brown. While the hot cross buns cool, the spicy fruit aromas will fill your home, making you extra Hoppy!

And if you want to see how easy it really is, watch this 30 second video

A special thank you:
To all the Friends of The Farm who share their recipes with us, our tummies say thank you. Georgie gave us the no knead bread and bun recipe. Margaret and Kate jotted down these two cake recipes which we’d like to share with you and

apricot jam 2014
Apricot Jam Recipe – The Tassie Farm 2014

1.8 kg fresh apricots
1.8 kg sugar
400ml water
Juice of 1 lemon
Wash and cut your fruit in half.
Crack the stones and remove the kernels. Blanche the kernels in hot water.
Place fruit, blanched kernels, water and lemon juice in a large saucepan and cook on a medium heat until the fruit has softened.
Kernels can be put in loosley with the fruit but we prefer to put them in a muslin bag, which makes it easier to remove them before you bottle!
Add sugar (refer to tip below). Once sugar is dissolved, bring to the boil and boil rapidly for about 15 minutes or until it reaches setting point.
Remember to remove muslin bag.
Place jam in sterilised jars.
You will find that when you make this jam everyone will want to be your friend!
Sugar Tip:
If you’re using sweet fruit, you may want to reduce the amount of sugar.
We reduced ours to 1.2kg (that’s approx 1/3 less). But just taste as you add the sugar, it all depends on the fruit.


Pavlova and Australia are synonymous. Culinary legend has it that the pavlova was named in 1935 when Perth chef, Herbert Sachse, from the Hotel Esplanade made a meringue to celebrate the visit of Russian prima ballerina, Anna Pavlova. Our raspberry-topped recipe comes courtesy of French-Australian Gabriel Gate.

Tip: You want your pavlova to be crunchy on the outside, without being too brown. So, your oven must not be too high or too low, therefore, you may need to adjust your oven temperature seeing every oven is a little temperamental.

Ingredients: Serves 8-10
4 egg whites
Pinch cream of tartar*
1 cup caster sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla essence
1 1/2 cups (approx) whipped cream
Pulp of 6 passionfruit
1 punnet berries plus other seasonal fruit to garnish

You’ll need an oven tray lined with baking paper. Preheat oven to 220 degrees C (440 degrees F). Beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually beat in sugar until well incorporated. Fold in cornflour, vinegar and vanilla essence. Heap egg white mixture into centre of the prepared baking tray and form it into the shape of a cake about 22cm (8 3/4 inches) in diameter, making the centre a little shallower than the sides. Reduce oven temperature to 120C (250F) and bake pavlova for about 1 ½ hours. Remove from oven and leave until cool. The meringue often cracks a little as it cools. When you are ready to serve, spoon whipped cream over pavlova and top with berries and fruit pieces. Add passionfruit pulp over the top and serve.

Sweeter Granita!

January 11, 2014

With temperatures forecast to be hot in every state for the next week, nothing could be sweeter than this thirst-quenching granita! It’s been 44 and 41 this weekend in Perth which is where Ms Lemon Granita lives! Thank you to Friend of the Farm’s, Tim Tam, (not her real name!) for this recipe. She says you’ll need an ice cream maker to make it. Limited edition recipe print can also be found at

1 cup sugar
Zest of 3 large lemons
1.5 cups lemon juice
2 cups warm water
2 egg whites

Step 1: In a saucepan, add 2 cups warm water, lemon zest and sugar. Cook for 10 minutes over low heat.
Step 2: Refrigerate this mixture until completely cool.
Step 3: Strain liquid to remove zest (liquid should be yellowish).
Add lemon juice then egg whites – whisk lightly with fork to create a soft ‘liquidy’ foam (just before adding to mixture).
Step 4: Place this mixture into an ice cream maker and churn for about 1 hour then freeze.

Raspberry Beret…Sorbet

January 3, 2014
Raspberry Beret (1985) was a Princely hit and we think you’ll love this raspberry sorbet just as much. But the raspberries are not from old man Johnson’s Farm – they’re from Mr Wolf’s! No guessing what song to play or what hat to wear while you’re making this regal dessert or inbetweener.
2 cups water
1.5 cups white sugar (if your fuit is extra sweet use less sugar)
4 cups frozen fruit
Pinch salt
Step 1: 
Mix water and sugar and place on a gentle heat until sugar has dissolved, then add salt and raspberries.
Step 2: Use a hand blender to combine all ingredients until smooth.
Step 3: Pour mixture through a sieve – half at a time. Use the back of a spoon to help pass the puree. Place in fridge for 2-3 hours.
Step 4: Pour mixture into an ice cream maker and follow its instructions. Once you have a creamy consistency, your Raspberry Beret Sorbet will be ready to eat. If you’d like a firmer consistency, place mixture into an air tight container in the freezer. Take out of the freezer 15 minutes before serving.


Berry Ice Cream Recipe

December 30, 2013

We made this berry-licious Cuisinart recipe with raspberries – but strawberries can be used too. The fresher the better but frozen berries are a great back-up. Here’s our raspberry jam recipe too

Ingredients: Makes about 5 cups (ten half cup servings).
1.5 cups raspberries or strawberries
¾ cup whole milk
2/3 cup granulated sugar
1.5 cups heavy cream
1.5 teaspoons pure vanilla extract
Pinch salt

Step 1: Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse berries until rough/finely chopped (depending on preference). Reserve in bowl.

Step 2: In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved berries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.

Step 3: Turn on your ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. This ice cream is light, sweet and fruity.

Spring thirst for dessert

October 18, 2013

Spring weather  swept across Australia over the weeknd – even in Tassie! According to the Bureau, most capital cities will continue to dish up this thirst-quenching weather. And with lemons still in season, Tim Tam’s Lemon Granita is easy to make and easy on the taste buds. For your Four Day Outlook and a sunny disposition go to

Lemon tArt Recipe

September 20, 2013

The-Tassie-Farm-Lemon-Tart-RecipeLemon is the colour of the season and lemons are still in season so get squeezing, tarts!

Ingredients: (All organic, Australian made and laid of course.)
Shortcrust Pastry (make it or buy it – up to you)
3 large lemons
6 eggs
230g castor sugar
Pure icing sugar
200ml cream

1. Line a 24cm loose-bottom deep, flan tin with pastry then blind bake (pre cook) at 200C for 20 minutes.
2. Reset oven to 160C.
3. Zest and juice lemons.
4. Mix eggs and sugar until combined then add zest and juice then stir well.
5. Add cream and mix using a balloon whisk.
6. Pour into just-baked pastry case and bake for 35-45 minutes until nearly set. Cool in tin for at least 30 minutes before serving.
Serve dusted with icing sugar and thick cream.

Source: Stephanie Alexander. The Tassie Farm’s only tweak is to use less sugar – 230g instead of 250g. After all, a tart is meant to be tart. 

Garlic pasta recipe

July 22, 2013

garlic 2013 garlic anchovy parsley pasta
Garlic Recipe V: shared by Trudy, a friend of The Tassie Farm.

Ingredients: per person
A good slug of olive oil
Anchovies to taste
A few cloves of garlic
Fresh parsley
1 juicy lemon
Red chilli to taste
Garnish with parmesan cheese

Method: (Trudy guarantees it’ll only take 10 minutes).
Step 1: Cook pasta (spaghetti or fettuccini) in boiling water. Drain pasta once al dente.
Step 2: While pasta is cooking, pick parsley leaves and keep the stalks.
Cut stalks finely and combine and cook with finely chopped garlic, anchovies and chilli.
Make sure garlic is lightly browned.
Step 3: Once this mixture is cooked, add the drained pasta and toss with parsley leaves.
Step 4: Add lemon juice to taste.
Serve with parmesan cheese.