Reads

“THE GREAT EASTER FEASTER”

Celebrate Easter and create a new tradition by hosting a creative and delicious Sunday lunch feast. Invite your closest friends, decorate the table and enjoy some precious time together with this four-course menu of tasty dishes that will impress your guests. For many, Easter is the first proper break of the

Reads

“BACK IN THE SADDLE”

Cracking the egg industry is no yolk; you really have to shell out a lot of time and energy. It’s no mean feat, but Hervey Range hen farmer Kerry Dean knows all too well how to get back in the saddle. Navigating back into the workforce is a common dilemma

Experts

“EPICURIOUS”

AGFG Chef’s Hat recipient, Matt Merrin is the Executive Chef at JAM, one of Townsville’s top performing restaurants. Matt shares his passion to grow the food scene in Townsville, bringing you his own expert insight about what’s hot on the culinary front each season.   AGFG 2018 CHEF HATS Thank

Reads

“KING OF THE FRUITS”

To deliver fresh pineapples all over Australia requires a lot of hard work, combined with a tropical dash of local passion. We learn why Accorsini Pines are the jewel in NQ’s food bowl crown.   You could drive right past the small rural township of Mutarnee on a hot summer

Recipes

“CLASSIC AUTUMN RATATOUILLE”

Recipe courtesy of Lamberts Fresh Produce, using fresh, in season capsicum and tomatoes. • 4 fresh tomatoes • 3 tablespoons olive oil • 1 eggplant, diced • 1 large onion, chopped • 1 yellow capsicum, diced • 1 red capsicum, diced • 1 tablespoon tomato paste • 1/2 tablespoon chopped