Its 8:30 Saturday morning and I’m still in bed. Am I sick? Have I slept through my alarm? Have I taken early retirement? Fortunately none of the previous lines of questioning give answer to my luxurious Saturday lay in.  Thanks to all the planets coming into alignment, and the cards turning in my favor I had a very rare Saturday free to do with it whatever I please. So please can we can to the Eveleigh Farmers markets?

When such a day presents itself I spring into action and come up with a million and one things I would love to be doing and top of my list was a long overdue trip to Eveleigh Farmers  Markets in Sydneys Redfern to emmere myself in market life.

Thanks to Eveleigh markets undercover location, the weather is no reason to prevent you strolling past the  45+ stalls that line the sides of the huge brick and steel building that is part of the eccletic spaces that make up the old Eveleigh rail yards or carrigeworks that were built in the 1880′s to service the industrial era of the 19th century.  With one side open to allow the breeze to flow throw it makes for a great all year round venue.

We make our way down the stairs to the shop floor and begin the audacious task of “Where do we begin?”. With so many vibrant stalls laid out neatly in front of us, it was a case of start on the left and work your way round to the right.

Colourful organic fruit and vegetables make up more than one stalls offerings, with seasonal choices of heirloom potatoes, deep purple hued kale leaves and baskets of compact cauliflowers.  You can sort through and chose your produce from a dedicated apple stand or pick your greens from a specialist green grocer. No longer in the realm of exoticism despite its name, exotic mushrooms are on offer alongside shimijii, enoki and shitake.

Along with the obligatory offerings of fruit and veg, small goods, organic poultry and salt-bush lamb also make up the markets trade. Freshly shucked Sydney rock oysters, organic juices and farm fresh goats cheese tempt you  to partake in a free sample which can lead to a successful purchase.

Those with a sweet tooth are well catered for here at Eveleigh by delicate and flaky French pastries, gluten free towering lemon meringue pies, chocolate splattered mini Pavlovas and hand crafted chocolate truffles.

I make a beeline for the Gumnuts stand which specializes in chocolate and biscuits to stasify my sugar requiremnts. I’m in love with the lucious looking salted caramel sauce and friendly greeting from the two lovely ladies working behind the stand.

The guys working the  Yalla Dips and Desserts stand hand out endless little samples to an appreciative crowd, with the cue to purchase sometimes three dip and four wide.  Farmer Joe’s home style muesli, organic olive oils, pickles and jams and glazed bagels of varying flavors are  proudly displayed  for the mixed rabble that constantly stream past their pop up shops.

The Columbian connection are in attendance by way of an espresso coffee stand and silver cafe tables and chairs are laid out down the center of the building for taking a load off from your heavy duty market shopping excursion. We make fine use of the tables, chairs and coffee as we meet up with our delicious friend The Divine Miss White who is on loan to us  from New York to spend time with  family and friends.

Classical music serandes us as we sit and watch the world  and the ever present canine go by. Dogs of all shapes and sizes are on parade with giggling toddlers embracing hounds and parents alike. Despite the presence  of so many pampered pouches, not a bark can be heard over the hum of the crowd and cords of the cello. The vibe is good, encouraging people to linger at stalls and chat with the producers.

We discuss philosophy and basset hounds while sipping on cups of steaming brew. Miss 8 plays amongst the kids on the concrete floor skipping to and fro from the stands to sneak an extra slice of bagel or cup of Yalla Chocolate Mousse.

The smell of glorious food is beckoning me to traverse to the other side of the shed where I am greeted by the smiling face of Celebrity Chef  Kylie Kwong cooking up bio dynamic Chinese treats from her Billy Kwong stand. She looks calm and serene as she skillful whips together certified free range steamed pork dumplings and organic  savory pancakes for her admiring public.

The united nations are represented well  by way of Asian,  Indian, Meditarrian and European snacks vendors dispensing familiar smells and comforting fare.

Large brown paper cones filled with the inticing bright colours of spring flowers along side bushels of multicoloured silverbeet leaves crowd the eco shopping bags and baskets of the smiling crowd. We have already been here for nearly two hours, and are making no attempt to head towards the exit as we keep on bumping into  stalls we are yet to admire.

A handmade ice cream sandwich for 88 from Pat and Sticks is a must do before our journey begins to wind to its sweet conclusion. Being spring I feel the beginnings of my inner city terrace garden in the makings, so my final stop on our world wind market tour is with the lovely herb lady.

Her vibrant green pots of joy whisper there seductive song as I buy up Vietnamese mint, spearmint, thyme and coriander alongside robust rosemary, continental parsley and sprouting chives. I’m as giddy as school girl by my newly formed collection with my attempts to tip my gracious host being in vain as she says “All I need is to see you smile, and thats tip enough for me” She ceremoniously throws the gold coin into my bag of herbs and waves me on the way.

Despite the rain we make our way slowly towards the road, still content to chat and share a few laughs with each other. Its now lunchtime so we head home to plant herbs and cook up  some of our market finds, happy in the knowldge that we snaged oursleves some bargains and  good energy.

Eveleigh markets can be found at Carrigeworks on Wilson street in Redfern. Its open most Saturdays through out the year from 8am to 1pm come rain or shine. Well worth sacrificing an extra long sleep in for.

Wheres your favorite market?

Holy Goats Cheese on Toast Batman!

I’ve been playing around with a little canape dish for a few months now.

Testing, trialing and tasting ~ the trappings of a chef blogger. Constantly searching for improvement on look, feel and taste. Never one to settle for mediocrity, I was enjoying the journey I was on to achieve canape prefection.

The dish in question is a beautifully simple small bite of goats cheese and honey or “Cheese on toast” as I like to call it.

It sits classed as something between  a canape and  tapa’s dish and one that when I got right ~ the world rejoiced over.

I had been playing around with different goats cheese, searching for the perfect consistency and taste that would be bold enough to take on the fabulous Manuka honey I had paired it with, but gentle and creamy enough to sit unobstructed on the palate.

The first time I tried this dish with a soft goats curd from the Holy Goat family ~ I was simply taken. Breath taken.

And then when I read that Holy Goat had won the Presidents medal for outstanding food producer at the 2010 The Royal Agricultural Society of NSW (RAS), I was decidingly “kiddish’ and  extremly happy for their achievement!

The president of the the RAS Glen Dudley described Holy Goat’s ‘La Luna’ Cheese as “the best of the best” by awarding this 100% certified organic cheese the top honor at this years awards not only for the taste and structure of this delicious cheese, but also to recognize and reward them for their sustainable practices. The herds forage on native grasses, herbs and shrubs, resulting in happy goats that produce a high quality milk that is full of  depth and flavor.

To celebrate their incredible achievement I have posted below my Holy Goats Cheese on Toast (Batman) for your eating and cooking pleasure.

Cheese on Toast

Ingredients:

200g/7 oz  Soft Goats Cheese ( Holy Goat if you can get it ~ try Australia on a plate if you live outside of Victoria Australia)

5 crumpets ~ cut into  20 rounds with a 50cent size cookie cutter

2 Tbs of Manuka Honey ( or a rich dark honey blend of your choosing)

1 large free range egg ~ whisked lightly

50g/2 oz unbleached flour

1/2  cup of grapeseed oil

Methodology:

• With clean hands, portion the goats cheese into 20 large marble sized balls by  gently rolling the cheese between your palms. you don’t need to apply much pressure as the cheese is very soft, but rather use your palms to help develop the dainty balls.
• Once all the balls are evenly rolled, put them through the whisked egg  and then coat evenly with the flour.
• Place the balls into the fridge for a minimum of 30 minutes to firm up slightly as the natural heat from your hands would have softened them somewhat.
• Toast the crumpet rounds under the grill or broiler until lightly toasted and set aside and warm the honey in a small pot on the stove until runny.
• Heat the grapeseed in  a heavy bottomed medium sized frying pan until the temperature reaches 180C/350F or when a small piece of bread turns crispy when placed into the oil.
• Carefully lower the goats cheese balls into the hot oil ~ 5 at a time and fry until golden. This will only take 30-40 seconds. Remove from the oil with a slotted spoon and place the balls directly on to the crumpet rounds.
• Drizzle the cheese with some of the warm runny honey and secure with a small bamboo fork.
• Serve immediatly, while the cheese is still hot and the moment is still fresh!

Makes enough for 6-8 as a canape

Photo credits : Myriam Conrié-Thibault of MyTinerary and Mercedes.. Life as I Pictured

Its been 16 hours and 4 minutes since my last bite.

Hello my name is Bridget and I am a choco-holic… AND LOVING IT!!!

I haven’t always been enamoured by the delights of chocolate consumption, and was more of a jellybean girl for most of my life. But thanks to a recent Chocolate Tour of Sydney that I was fortunate enough to attend, I’ve been caught by the chocolate bug… Hook, line and sinker.

This recipe is a beautiful example of why you should put chocolate on the top of your to do list, because at least you will get one thing done. But, if your worried about maintaining a balanced diet, hold your chocolate in both hands.

Still need more Chocolate? Join me in Sydney for a Chocolate Workshop and fall in love with Cacoa all over again!

The 10-min Chocolate Remarkable Puddings

Ingredients

Makes enough for 6 individual puddings

200g Good quality Rich dark bittersweet chocolate ~ I use one with 70% cocoa solids

4 large free range eggs ~ at room temperature

100g caster sugar

100g unsalted butter

1 Tbs hazelnut liquer

1 Tbs ground hazelnuts

Mascarpone to serve

Procedure

• Preheat the oven on fan cooking 200 C/ 400 F with shelf positioned in the middle of the oven
• Melt together the chocolate and butter on induction setting 2 or in a metal bowl resting over a pot of simmering water. Once the chocolate mixture is smooth and melted through, remove from the heat, add the hazelnut liquer and allow to cool slightly.
• Separate the yolks from the egg whites, and place into separate bowls.
• Whisk the egg whites a cake mixer until they for stiff peaks. This part is important so that our puddings get some nice height.
• Mix together the caster sugar and egg yolks and pour over the chocolate mixture, whisking until smooth.
• Very gently fold in the stiff egg whites, incorporating lightly and quickly. The mixture should still be streaky. Avoid over mixing as you will knock out all the air that was incorporated when the egg whites were whisked and this will prevent the puddings from rising.
• Spoon the mixture into 6 1/2 cup sized ramekins and bake for 10 minutes.
• The puddings should be just cooked on the outside and soft and mellow on the inside.
• Serve immediately with a sprinkle of hazelnuts and a dollop of mascarpone.

By Josie of Daydreamer Desserts

Twitter ID @DaydreamerDsrts

With the start of soccer season for my two youngest children, sleeping in on a Saturday morning is no longer an option.  Their games are usually early in the morning, sometimes with a warm-up time of 7:30am.

If you find yourself in a similar situation, and need a little bargaining power to get your little ones  up early in the morning. Here is a quick and easy breakfast option that’s ready in 10 minutes or less.

Give it a try!  Works like a charm…

Chocolate Ricotta Fritters (Frittelle di cioccolato)

Adapted from 1,000 Italian Recipes

Ingredients:

2 eggs

2 tablespoons of granulated sugar

8 oz ricotta

1 teaspoon vanilla

1 oz dark chocolate chips

1 oz tia maria liqueur

1/2 cup flour

2 teaspoons baking powder

Pinch of salt

Vegetable or canola oil for frying

Confectioner’s sugar for dusting

Method:

Add eggs, sugar, vanilla and liqueur into a mixing bowl and beat on medium speed until frothy, add the ricotta and chocolate, mix until combined.

Whisk flour, baking powder, and salt in a separate bowl.  On low speed stir  the flour mixture into the ricotta.

Line a tray or large plate with paper towels.

In a heavy sauce pan pour oil to cover at least a 2 or 3 inch depth of the pan. Heat the oil to 375 degrees F. using a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute.

Use a small ice cream scoop to scoop up tablespoon sized dough balls and carefully slide them into the oil.  Make sure you don’t over crowd the pan.  Remove the fritters once they are golden brown and puffed, about 2-3 minutes with a slotted spoon and place them on the paper towels to drain.

Dust the fritters with confectioner’s sugar and/or cocoa powder and serve immediately.

Jodie hails from California in the United States where she is an IT expert by day and fanatical sweet toothed baker by night!

Jodie’s beautiful blog Daydreamer Desserts is a testament to her love affair with sugar and all things dessert. As Jodie says “I’d rather skip dinner and leave room for dessert”  with ice cream being her hands down favorite treat!

By Caroline Webster

Photo’s by Elise Lockwood

Some time ago, while at our local (and fabulous) green grocer, my 6yr old daughter pointed to an eggplant and asked me what it was.  I was momentarily shocked.  How could she not know?

She’s always been a great eater, a real foodie-in-the-making and indeed had eaten it in the past and enjoyed it.  I then realized that I had never actually involved her in the process of cooking one.  We’d never tried growing one either.

So began what became known in our home as the Excellent Eggplant Experiment.

Together, we bought a few eggplant seedlings and popped them into a large pot on the back verandah. After much love and careful tending, we watched as they grew. And grew. And grew.

When they were ready to harvest my daughter was literally wriggling with pride.

In selecting a recipe, I wanted to make sure it was easy, quick and tasty, but more importantly that my budding little chef could ‘lead’ the activity.

Here’s what we decided upon.

Eggplant, Flower and Haloumi stack

(Should make around 4 stacks as an entrée).

Ingredients:

2 large eggplants

2 packets of good quality haloumi

Small bunch of fresh lemon thyme

Good quality Extra virgin olive oil

Good quality orange or lemon-infused olive oil

Sea salt and freshly ground black pepper

A few Viola flowers and leaves

Small handful of washed Dandelion leaves (substitute with small wild rocket leaves if Dandelion unavailable)

Matilda and Grace

Method:

Cut the eggplant and haloumi into 1cm thick slices.  Sprinkle eggplant with a little salt (to cause sweating) and set aside.

Heat olive oil in a heavy based fry pan.  Add just a little of the lemon thyme, roughly chopped.

Gently pan-fry the eggplant (until softened) and haloumi (until crisp).  Cook in batches, putting each batch on paper towels to absorb excess oil.

Grace does the stacking

When only just cool enough to handle, arrange the haloumi and eggplant slices in alternating layers.  See how far you can go before the whole stack tumbles over.

Sprinkle with the remaining lemon thyme, a little freshly cracked black pepper and pink sea salt.

Then arrange a few pretty viola flowers and tangy dandelion leaves (preferably sourced from your back garden) around the plate.

Drizzle with a little of the citrus infused olive oil.

Serve immediately.

Beautifully presented Salad!

The flowers and dandelion leaves were my daughter’s idea. I thought it showed wonderful imagination and creativity and of course the bonus is they are both entirely edible.

Caro Webster is a freelance writer, author, fanatical gardener, foodie and a passionate believer in the magic of being outdoors & encouraging lots of unstructured play for children.  She has worked in a variety of industries including advertising, politics, benevolent organizations and publishing, but says writing and being ‘Mum’ to two outdoor warriors suits her best.  She is currently working on a second book about the power of imagination.

She lives in Sydney with her husband and two young children.

You can find her on twitter @salisburydowns or check out the Small Fry website at www.smallfryfun.com