Roast Vegetables with Pancetta Soup

• 2 large Myalup carrots
• 3 WA-grown parsnips
• 800g Jarrahdale pumpkins
• Gillett Grove Extra Virgin Olive Oil
• 1 tsp Indigo Grinds sea salt flakes
• 2 WA-grown leeks
• 8 slices Princi pancetta
• A few sprigs of WA-grown thyme
• 5 cups of Good Stock vegetable stock
• Light Brownes sour cream to serve

1. Preheat Oven to 160C. Line 3 oven trays with baking paper. Peel and roughly chop pasnip and carrot and spread on one tary. Peel and roughly chop pumpkin and spread on other tray. Drizzle with olive oil, sprinkle with salt and roast for one hour until soft but not too brown.
2. Cut leek in half lengthways, then chop into 5cm lengths and put onto remaining oven tray with pancetta, sprinkle with thyme sprigs. Drizzle leek with oil and continue to roast for a further 15-20 minutes, until pancetta is crispy and leek is soft.
3. Heat stock in a large pan. Add all vegetables and bring to a simmer. Use a stick blender to puree mixture in the pot or process in batches in a food processor until smooth. Serve soup with a swirl of sour cream, crumbled pancetta, a few sprigs of thyme and toasted Lawley’s bread.

Baked Apples with Rhubarb Crumble

• 500g Jarrahdale rhubarb, washed, trimmed, stems cut into 3cm pieces
• 60g caster sugar
• 1 cinnamon stick
• 1 vanilla bean, split
• 1/3 cup sultanas
• 4 large Manjimup Granny Smith apples

Crumble topping

• 150g Anchor plain flour
• 1 tsp Anchor baking powder
• 75g brown sugar
• 75g Kojonup rolled oats
• 1/2 tsp ground cinnamon
• 75g Watsonia unsalted butter

1. Place the rhubarb, caster sugar, cinnamon stick and the vanilla bean and seeds in a saucepan with 1/3 cup water. Bring to the boil, then reduce heat to low and cover. Simmer for 5 minutes or until the rhubarb is soft but still has some shape, then stir in the sultanas.
2. Slice the tops off the apples and remove the cores. Fill the hollows with the rhubarb mixture, piling it up on top. Place the apples in a lightly greased, shallow baking dish.
3. Preheat the oven to 180°C.
4. To make the topping, place the flour, baking powder, sugar, oats, cinnamon and butter in the bowl of a food processor and process to combine. Cover the tops of the rhubarb-filled apples with the crumble mixture, pressing down only slightly. Bake in the oven for 25 minutes or until the crumble is golden. Serve the baked apples with Bannister Downs cream or Il Gelato vanilla gelato.

Beef and Red Wine Stew with Crispy Potatoes

• 2 tbs Olio Bello extra virgin olive oil
• 1kg Dardanup beef, cut into 3cm pieces
• 12 WA-grown pickling onions, peeled
• 100g Princi bacon, coarsely chopped
• 200g WA-grown button mushrooms
• 2 tbs Spencers crushed garlic
• 1 tbs Anchor plain flour
• 500ml good WA red wine
• WA-grown Thyme sprigs
• 2 dried or fresh bay leaves
• 3 WA desiree potatoes, thinly sliced
• 50g Capel Vale butter, melted
• Steamed green vegies, to serve

1. Preheat oven to 140°C. Heat half the oil in a casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between batches.
2. Add remaining oil to pan and reduce heat to medium. Add the onions and cook, stirring, for 5 minutes or until golden brown. Transfer to the bowl. Add the bacon to the pan and cook, stirring occasionally, for 2-3 minutes or until brown. Transfer to bowl. Add the mushrooms and garlic to the pan and cook, stirring, for 5 minutes or until brown. Add the beef mixture and flour and cook, stirring, for 5 minutes or until well combined. Add the wine, thyme and bay leaves. Bring to the boil. Remove from heat and cover.
3. Cook in preheated oven, stirring occasionally, for 2 hours or until beef is tender. Remove from oven. Increase oven temperature to 200°C. Combine the potatoes and butter in a large bowl. Season with salt and pepper. Arrange potato slices evenly over the beef mixture. Sprinkle with salt flakes and thyme sprigs. Bake, uncovered, for 20 minutes or until potato is tender and golden brown.
4. Serve with steamed green beans or steamed broccoli, if desired.