Guest post and photos by Two Spoons blogger, Zo Zhou
It’s not every day you get to meet one of your favourite chefs, watch them source and cook your region’s best produce of the moment, and then also get to sample the goodies they whip up! The crowds got to celebrate the very best of Canterbury’s culinary talent – but what is best? Producers dedicated to quality. Ingredients sourced at their peak. Award winning chef. Passionate foodies. Mix them up, and you get people and products that are Out Standing in their Fields, standing up for what they love and doing an outstanding job of it (heh…sorry, couldn’t resist). I also got to meet fellow blogger (although really, pro food stylist and photographer is more accurate), Bron Marshall, who also has some more delectable pictures of the day.
Jonny actually sourced almost everything on the day from Christchurch Farmers’ Market, half an hour before his cooking started! As he said, there is no real need for a recipe really (he’s included a rough guide at the very bottom of this post), just ask those stallholders what’s best at the moment and let them take you on a wee culinary adventure…it’s far more fun that way! For now, let us take you on our journey that morning…
sourcing new season’s asparagus, after grabbing some red mizuna and things from New Leaf Nursery
First up were pork meatballs in a tomato lemon sauce, studded with a crunchy seed & nut mix.
Award-winning free range Cressy Farm mince & pork products, free range eggs, lemon cordial from the market, Milly Satchel tomato sauce
Our Market VIP Alex was keen to get his hands dirty – such an enthusiastic young man, who is super keen to become a chef one day!
All that was used for garnish were some fresh microgreens and more of that yummy seed & nut mix from the market
Early birds in the crowd getting the worm 😉
A special board for our Market VIP – these featured lardo and tongue as well. I’m as green as those leafy bits with envy.
Next up: a platter of spring, or what Jonny called a local seasonal antipasto. The veges were quickly blanched, drizzled with olive oil and sprinkled with salt, then chargrilled to perfection. Delicious hot or cold.
The end result was a colour sensation!
Broccoli, baby leeks, asparagus, baby carrots,
rainbow chard stalks, grated broccoflower from various greengrocers at the market
Purple walnuts from Kernelz, at the market
Goat’s cheese from Canterbury Cheesemongers, at the market
Figs simmered in lemon from Aberfeldy
Edible flowers foraged from the market
Cheese straw, sliced (pictured at the top of this post)
Chive oil (finely chopped chives left to sit in some olive oil for a few minutes)
A HUGE thank you to Jonny, Farmers’ Markets NZ, and Kylie & Blair from the Out Standing team for embracing me and letting Canterbury strut its stuff.
To hear and see Jonny in action, check out the crew’s video from the day:
Here are some rough guidelines on recreating Jonny’s principles and dishes, in his words:
“The first dish we prepared was Cressy Farm Meatballs, we used a 80% lean pork shoulder mince with the addition of some pork cheek for extra fat and flavor. For every 500gm of mince, add one whole egg. We seasoned with smoked Marlborough Sea Salt, 50gm of toasted seeds and cracked pepper. Add 50gms of diced day old bread and mix together for two minutes until the mixture becomes tacky. Roll into small balls and shallow fry with good olive oil until GBD (Golden Brown and Delicious). Add 100ml Market Lemonade and 150 mls of Old fashioned Market tomato sauce, simmer sauce for 5 minutes and serve.
The second dish we presented was a representation of the Market and its produce, finished with Meadowcroft Goats curd and purple walnuts. It was a taste of early spring”