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Duck fat vs beef tallow for roast potatoes. Go 👇
08/09/2026

Duck fat vs beef tallow for roast potatoes. Go 👇

07/09/2026

Charred corn. Cajun cream. Lime. That’s it.
Cheers, Chef Alej 👨‍🍳

Recipe 👇

4 corn cobs, cut in half and cleaned
40g butter
150g cream cheese, softened
300ml thickened cream
1 tbsp Cajun spice
½ tsp salt
1 tbsp coriander, chopped
½ tsp chilli flakes or finely chopped fresh chilli (optional)
1 lime
1 tbsp chives, chopped

Method
1. Preheat a BBQ grill to medium-high heat. Bring a pot of salted water to the boil.
2. Blanch the corn for 3–5 minutes or until bright yellow, then drain well and pat dry.
3. Place a frying pan on the BBQ hot plate or flat section. Add the butter, cream cheese and cream, then whisk until smooth.
4. Stir through the Cajun spice, salt and coriander. Bring to a gentle simmer, then move the pan to a cooler part of the BBQ to keep warm.
5. Grill the corn for 2–3 minutes on each side or until lightly charred.
6. Add the corn to the pan and toss to coat in the sauce.
7. Stir through the chives and chilli (if using). Squeeze over the juice of ½ the lime and mix through.
8. Serve hot, with the remaining lime cut into wedges alongside.

06/09/2026

Spring is here! So we're cooking up Vongole with fried bread, parsley and lemon..
Thanks for the recipe Gemma Plunkett!

You can find her Instagram here: https://www.instagram.com/gem_mer/?utm_source=facebook&utm_medium=social&utm_campaign=dhfacebook&utm_content=app.dashsocial.com%2Fharris-farm-markets%2Flibrary%2Fmedia%2F717185736&hl=en

Ingredients
500g fresh vongole
Olive oil
1 lemon
½ long red chilli
3 cloves garlic
½ cup dry white w**e
⅓ day-old baguette
1 bunch parsley

Method
1. Rinse any grit off your vongole and set aside in the fridge.
2. Finely dice the chilli and garlic and set aside. Finely chop the parsley and set aside separately.
3. Cut the bread into 1–2cm cubes. In a large frypan, add about ½cm of olive oil and heat over medium heat, it shouldn't be smoking. Add the bread when the oil is hot enough to sizzle instantly, and cook over medium heat until golden and crisp on all sides. Set aside on paper towel.
4. Wipe out the pan and add a couple of tablespoons of olive oil over medium heat. Add the garlic and chilli, followed by the vongole. Pour over the w**e and pop the lid on for a minute. Remove the lid and allow the liquid to reduce as the vongole pop open.
5. Once they’ve all opened, turn off the heat and stir through the parsley and a big squeeze of lemon. Tumble in the fried bread and toss so it gets coated in all those vongole juices.
6. Plonk it in the middle of the table with an extra drizzle of olive oil and some extra lemon on the side. Eat with your hands in the sunshine with friends.

05/09/2026

David's pick of the week: Sebago Potatoes 🥔

04/09/2026

Dad-approved. Chef Alej - who happens to be a dad himself - shares his Father's Day dinner: butterflied peri peri chicken + chips.

Father's Day Peri Peri Roast Chicken

1 whole chicken
200g jarred red capsicum salsa
½ tbsp ground cumin
½ tbsp oregano
1 tsp peri peri spice mix
3 garlic cloves, finely grated
zest of 1 lemon
1/3 cup fresh coriander, chopped
1 red chilli, finely chopped
salt, to taste
freshly cracked black pepper, to taste
1/4 cup red w**e vinegar
1/4 cup extra virgin olive oil

To Serve
1 lemon, halved
1 kg hot chips
extra fresh coriander, chopped

Method
1. Place the chicken breast-side down on a chopping board with the backbone facing upwards. Using sharp kitchen scissors, cut along one side of the backbone from the tail end towards the neck, staying as close to the bone as possible. Repeat along the other side of the backbone, then remove and discard it. Turn the chicken over and press firmly down on the breastbone with the palm of your hand until the chicken flattens. Pat dry with paper towel and set aside.
2. Place the capsicum salsa, cumin, oregano, peri peri spice mix, garlic, lemon zest, coriander, chilli, salt, pepper, red w**e vinegar and olive oil into a bowl and mix well to combine.
3. Reserve approximately 1/4 of the marinade for later. Rub the remaining marinade all over the chicken, including underneath and into any crevices. Cover and refrigerate for at least 4 hours or overnight.
4. Remove the chicken from the fridge approximately 20 minutes before cooking. Preheat the oven to 220°C fan-forced.
5. Heat a large heavy-based ovenproof frying pan over medium-high heat. Place the chicken skin-side down and cook for approximately 5 minutes or until golden and lightly charred. Turn and cook for a further 3–4 minutes. Add the lemon halves to the pan, cut-side down.
6. Transfer the pan to the oven and roast for 15 minutes. Brush the chicken with the reserved marinade, then return to the oven for a further 10–15 minutes or until golden and cooked through.
7. Remove from the oven and rest for at least 10 minutes before slicing.
8. Squeeze the roasted lemon over the chicken, scatter with extra chopped coriander and serve with hot chips.

Doing right by farmers doesn't have to cost more. Our Farmer Friendly Milk is $3.55 for 2L and 95% goes straight back to...
03/09/2026

Doing right by farmers doesn't have to cost more. Our Farmer Friendly Milk is $3.55 for 2L and 95% goes straight back to the farmer co-operative 🥛

Many of our team are Nepalese. Some have family in the areas hit by the flash floods, so this one is personal for us.Thi...
02/09/2026

Many of our team are Nepalese. Some have family in the areas hit by the flash floods, so this one is personal for us.

This Saturday, we're holding a sausage sizzle at participating Harris Farm Markets stores, 10am - 2pm. 100% of every dollar raised goes directly to the Prime Minister Disaster Relief Fund.

Can't make it? Donate via our GoFundMe: https://www.gofundme.com/f/harris-farm-stands-with-nepal?utm_source=facebook&utm_medium=social&utm_campaign=dhfacebook&utm_content=app.dashsocial.com%2Fharris-farm-markets%2Flibrary%2Fmedia%2F716186426

Every dollar helps. Every share helps.

For the Greater Goodness 🧡

01/09/2026

FINALLY, spring is here 😭 and Chef Alej made a tart about it.
Welcome To Spring Tart 🫛

Ingredients

1 sheet puff pastry
1 egg, whisked (for egg wash)
360g HFM ricotta
200g Danish feta
20g dill leaves
1 garlic clove, finely grated
1 tbsp lemon juice
½ cup peas
1 bunch asparagus, bottom removed and sliced into 3cm pieces
150g snow peas, top and tail removed, strings removed
½ bunch Tuscan kale, leaves
60g candied nuts

Dressing
1 tsp Dijon mustard
2 tsp wholegrain mustard
1 tbsp white w**e vinegar
3 tbsp extra virgin olive oil
2 tsp honey
2 tsp lemon juice

Method
1. Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
2. Place the puff pastry onto the prepared tray. Trim a 2cm strip from each side and place the strips back around the edge to create a raised border. Brush the base with the egg wash before attaching the strips, then brush the border with more egg wash. Refrigerate for 10 minutes.
3. Prick the pastry base all over with a fork. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
4. Remove from the oven and gently press the centre down with a spatula while still hot. Set aside to cool for 10 minutes.
5. In a bowl, combine the ricotta, Danish feta, garlic, dill, lemon juice, salt and pepper until smooth.
6. Bring a saucepan of salted water to the boil. Blanch the asparagus for 2 minutes, then add the peas and snow peas for the final 1 minute. Refresh immediately in iced water and drain well.
7. Blanch the Tuscan kale for 30 seconds, refresh in iced water, then squeeze out as much excess water as possible and roughly tear into bite-sized pieces.
8. Whisk together the Dijon mustard, wholegrain mustard, white w**e vinegar, olive oil, honey, lemon juice, salt and pepper until well emulsified.
9. Toss the asparagus, peas, snow peas, kale and candied nuts with enough dressing to lightly coat.
10. Spread the ricotta mixture evenly over the cooled pastry base. Top with the dressed vegetables, arrange neatly, then drizzle over any remaining dressing. Serve at room temperature.

31/08/2026

Chef Alej's puttanesca compound Pepe Saya butter recipe. One batch, three ways to use it. Recipe here 👇

Ingredients
250g unsalted butter, softened
4 garlic cloves, roasted
1 garlic clove, microplaned
40g capers, rinsed, drained and chopped
10g flat-leaf parsley, chopped
70g sundried tomatoes, chopped
4 anchovies, chopped
1 tsp chilli flakes
1 tbsp black olive tapenade
1 tbsp lemon juice
1 tsp salt
Quarter tsp freshly cracked black pepper

Method
1. Place all the ingredients into a bowl and mix thoroughly with a wooden spoon until well combined.
2. Spoon the butter onto a sheet of baking paper and roll into a tight sausage shape, twisting the ends to secure and tighten.
3. Refrigerate for 1 to 2 hours or until firm.
4. Slice into rounds as required and serve soft or melted over grilled meats, fish, poultry, vegetables, pasta or crusty bread.

Address

72 Rankin Street (Inside Bernardi's Supa IGA)
Bathurst, NSW
2795

Opening Hours

Monday 7am - 9pm
Tuesday 7am - 9pm
Wednesday 7am - 9pm
Thursday 7am - 9pm
Friday 7am - 9pm
Saturday 7am - 9pm
Sunday 7am - 8pm

Telephone

+61293943111

Website

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