It’s a Strawb Off! Send us your best strawberry recipes…

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You’ve heard of a bake off? Well this is a Strawb Off! Share your best strawberry recipe with us and we’ll select the best ones to share with the growing Queensland Strawberry Growers community who all have one thing in common – they love strawberries!

Submit your recipe now and we’ll feature it on our blog and social channels and attribute it to you! We also plan to make an ebook in time for Christmas featuring all the best strawberry recipes submitted and we’ll send you a copy to say thanks! Go to this page to submit your recipe!

The Annual Strawberry Festival

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The Annual Strawberry Festival is ripe for the picking with the 3rd Annual Strawberry Festival being held Saturday 19th August.

Celebrate one of the biggest farming industries in Queensland. With 40% of Queensland strawberries coming from the Moreton Bay Region we have a great reason to celebrate the delicious and nutritious fruit. Read More

Red Rhapsody - punnet

Juicy news for strawberry lovers

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Qld Strawberry Growers have announced that strawberry lovers will have a new Queensland-bred favourite to sink their teeth into this season called the ‘Red Rhapsody’ which will be officially launched at the annual StrawbFest happening at Sandstone Point Hotel on 19 August.

 

Jennifer Rowling Strawberry Industry Development officer for Qld Strawberry growers said the new strawberry has been developed by the Department of Agriculture and Fisheries to be deep red, easier to grow, more resistant to disease and easier and cheaper to harvest.

 

“The Red Rhapsody is actually already available in stores now – the Strawbest will just be the official launch. What customers may notice when they see it in store is its deep rose red colour which might lead them to believe that the berries are overripe, but it’s actually a very tasty variety and an indication they’ve reached their full flavour, all of which we will be explaining and showcasing at the festival,” she says.

 

The new variety is the result of breeding research at DAF’s Maroochy Research Facility in Nambour. The project has been funded by Hort Innovation, using the research and development Strawberry Industry levy and funds from the Australian Government, and co-funded by the Queensland Government.

 

The Red Rhapsody variety has been developed and delivered as part of a national variety improvement program that is backed by strawberry growers, including Queensland Strawberry growers.

 

“The Red Rhapsody is attractive to growers because it has been specifically developed to enable quicker and less expensive harvesting,” says Rowling.

 

“A producer could have hundreds of thousands of plants, and each plant could have up to 50 fruit – every one of those fruit has to be picked individually by hand,” she says.

 

“The Red Rhapsody has longer stems that enable the fruit to grow away from the bush, making them easier to locate; a high resistance to bruising, meaning they can get to the consumer in good condition despite the rough and tumble of harvesting, packing and transport to shops; and larger berries.

 

The demand for the new variety of strawberry plants has so far exceeded supply, and Red Rhapsody strawberries are available now at most retail outlets that sell fruit, however punnets aren’t labelled with the variety name, so Rowling says to simply keep an eye out for darker berries.

 

“We may even have to have a competition at the Strawbfest to see if strawberry lovers can spot the difference between this new variety and ones which have been on the market for some time!” jokes Rowling.

 

Rowling says the Strawbest which is run by the Sandstone Point Hotel, is the perfect place to launch the new variety as it celebrates all things strawberry with farm fresh strawberry stalls, strawberry milkshakes, chocolate coated strawberries and the return of The Strawberry Patch Bar that will specialise in an all strawberries drinks menu on offer. Children’s TV phenomenon Teenage Mutant Ninja Turtles will also perform show during the day along with other The family, live entertainment, a strawberry eating competition, kids rides and fireworks.

 

For more information on Red Rhapsody strawberries, contact DAF on 13 25 23 or visit the website, www.daf.qld.gov.au or http://www.qldstrawberries.com.au/.

Follow Qld Strawberries on Facebook (https://www.facebook.com/qldstrawberries) and Twitter (@QLDstrawberries).

Strawberry Muffins

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Ingredients

½ cup milk
¼ cup vegetable oil
1 teaspoon grated candied ginger (optional)

2 large eggs
2 cups all-purpose flour
1½ cup chopped strawberries
1 cup raw sugar
2 teaspoons baking powder
1/4 teaspoon salt

1 cup rolled oats
1/2 cup packed brown sugar
2 tablespoons butter, melted

  1. Combine milk, oil, grated ginger, and eggs in a large bowl. Stir in 2 cups flour, 1 cup chopped strawberries, sugar, baking powder and salt until just moistened.
  2. In a small bowl, combine oats, brown sugar, and melted butter.
  3. Spoon the strawberry batter into the paper cup filled muffin tins and sprinkle the rest of the chopped strawberries and the oats mixture on top.
  4. Bake in 200 degree Celsius oven for 15 to 20 minutes, or until the centers are set. Cool on wire rack.

Makes 1 dozen muffins.

Strawberry Sweet Chilli Sauce.

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4 serrano chillies, minced
4 birds eye chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice

1 cup chopped strawberries
Remove stems from peppers and prepare as specified – take the necessary precautions when handling chillies.
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to light syrup. Add strawberries. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of cornflour mixed in with some water towards the end of the simmer.
Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

Strawberry Puffs

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250 g strawberries, stemmed and sliced
Granulated sugar
250 ml water
100g butter
1/2 teaspoon salt
250 ml all-purpose flour
4 large eggs
300ml cream whipped
5ml vanilla extract
powdered sugar

  1. In bowl toss strawberries with sugar, to taste; cover and chill.
  2. Preheat oven to 200 degrees Celsius.
  3. In medium saucepan bring water, butter and salt to boil. Remove from heat; stir in flour all at once to blend thoroughly. Set over medium heat. Cook and stir until mixture pulls away from side of pan and forms a ball. Remove from heat and cool slightly. Thoroughly beat in eggs one at a time.
  4. Spoon or pipe batter in 6 equal mounds, spaced apart, onto lightly greased baking sheet.
  5. Bake in center of oven 20 to 25 minutes until puffs are evenly browned. Turn off oven. Remove from oven and with thin knife cut a slit in each puff. Return to oven for 10 minutes, and then cool completely on rack.
  6. In bowl whip cream to form soft peaks; sweeten with sugar, to taste, and flavor with vanilla.
  7. To assemble, halve puffs horizontally with serrated knife. Fill puffs with whipped cream and some of the strawberries. Cover with puff tops. Drizzle with melted white chocolate. Dust lightly with powdered sugar. Serve.

Strawberry Barbecue Sauce

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2 cups strawberry puree
1 cup tomato sauce
1/4 cup dark brown sugar, firmly packed
1/4 cup wine vinegar
2 tablespoons minced candied ginger
1/2 teaspoon dried chilli
2 tablespoons Worcestershire sauce
1 tablespoon minced onion
1 lemon, unpeeled, sliced thinly
1 garlic clove, minced
2 teaspoons black pepper
1 teaspoon celery salt
1 teaspoon dry mustard powder

  1. Combine all of the ingredients in a saucepan and blend well. Place over medium heat and simmer for 20 minutes, stirring occasionally.
  2. Use warm or chilled as a finishing sauce for pork of any kind. It’s also a good sauce for a nice glaze for poultry– start painting it on meat about 30 minutes before the end of the cooking time. This sauce will keep for several weeks in an airtight container in the refrigerator.

Makes 3 cups.

Strawberry Sangria

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Ingredients

  • 1 cup water
  • 2/3 cup sugar
  • 3 cloves
  • 2 medium lemon slices
  • 2 medium lime slices
  • 4 strawberry herb tea bags
  • 3 1/4 cups dry red wine
  • 2 cups strawberry juice
  • 6 tablespoons brandy
  • 1 1/4 cups fresh strawberries, trimmed and chopped
  • 1 cup club soda

Preparation

Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow simmering for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.

Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, strawberry juice, brandy. Mix well and drop in the lemon and lime slices and strawberries. Cover and refrigerate for at least 12 hours.

Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.

Citrus-Strawberry Pork & Pasta Salad

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1 pork fillet
1 teaspoon vegetable oil

¼ cup balsamic vinegar
¼ cup olive oil

2 teaspoons lemon juice

2 teaspoons soy sauce

1 teaspoon sugar

1/4 teaspoon salt
1/4 teaspoon black pepper

3 garlic cloves, mashed

200g pasta, cooked and drained
1/2 cup celery stick, chopped
1/2 red onion, thinly sliced

1 blood orange, segmented

250g small strawberries, hulled
1/3 cup pine nuts

2 cups rocket leaves

  1. In a large nonstick skillet, heat oil over high heat. Add pork fillet and fry 10 – 12 minutes. Let pork rest for a while and cut into thick slices. Return to pan and fry slices until they are brown. Set aside.
  2. For dressing, whisk together ingredients. Keep in container, use enough for salad.
  3. In a large serving bowl toss together pork, onion, pasta, celery, blood orange, rocket, strawberries and pine nuts with dressing. Serve with crusty rolls.
  4. Chicken breasts can be used instead of pork fillet.

Serves 4