Urban Locavore got all organised on us putting together a delicious cheeseboard for August.
URBAN LOCAVORE | JUNE
URBAN LOCAVORE | APRIL
Once a month it feels like my birthday. I cannot wait to start enjoying all the gorgeous offerings from the April edition of Urban Locavore.
roast meat + chutney
Urban Locavore
There is nothing better than having a box of WA produce delivered to your door. So excited to get into my February box from Urban Locavore.
RECIPE - South West spaghetti
Seeing as I am now 30, driving to collect takeaway before midday in your pjs does not seem like an option. So instead, I opened the fridge and deliberated until the lightbulb flickered with some South West spaghetti. I was longing to use my Coat of Arms (kangaroo and emu) chorizo from Margaret River Venison and thought the Oak Valley Truffle Butter from Urban Locavore would add some earthy depth.
Ingredients
cloves garlic, chopped
VOO olive oil
30g Coat of Arms chorizo, sliced
5 mushrooms, sliced
armesan, grated
tbs truffle butter
paghetti
alt and pepper, to taste
Method
dd water to saucepan and bring to the boil, add spaghetti until al dente.
anfry garlic, chorizo and mushrooms in olive oil on medium heat
eason
lace into bowls, top with grated parmesan and a good dollop of Truffle Butter
COFF
Ganache
Hugo’s Patisserie – Chocolate Ganache tartlet from Urban Locavore's August box.
Fennel & Orange Salad
I am slowly sifting through my Urban Locavore box of goodies. I had forgotten to pack my lunch for work so I grabbed my two navel oranges, a pear and some fennel and ran out the door. Grace and I take turns making lunch for work. I am blessed that she is not only one of my dearest friends, but also our Recipe Developer at Thermomix in Australia. I always feel a little nervous when making lunch for her. We have been trying to eat fresh, healthy produce and sticking to salads at lunchtime. I whipped this up:
Ingredients (serves 2)
- 2 navel oranges
- 1 pear
- 1 fennel bulb, finely sliced
- 100mls olive oil
- 80mls (1/3 cup) fresh orange juice
- 1 tsp wholegrain mustard
- 50mls balsamic vinegar
- Celtic sea salt and ground pepper
Method
- Zest one orange and reserve. Peel and segment oranges and finely slice the pear.
- To make the dressing mix the orange rind, olive oil, mustard, balsamic vinegar and mustard in a small bowl.
- Toss the orange and pear with the fennel until combined. Add the dressing and add salt and pepper to taste.
"The WA Citrus Industry have relaunched a blue “birthmark” stcker in 2012 to encourage shoppers to select West Australian fruit. Used in combination with the industry’s strict quality code for grading WA citrus fruit, this sticker will guarantee that only high quality produce is sold to West Australian consumers.'
little box of yum
I finally got my hands on a gorgeous box from Urban Locavore. I am in love. Each month, the fabulous team at Urban Locavore hand pick 6 to 10 of WA’s best products and deliver them directly to your door. So each month you are supporting a crop of local producers and get to enjoy a box full of gourmet goodies.
