Category Archives: Journey

Behind the Scenes

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We thought you might like a quick look at what has been going on behind the scenes of the Out Standing roadshow over the last few weeks, so here are some pictures that sum it up… be sure to check out our lighting speed set-up in the video! We have had summer days, pouring rain, snow, sunrises, late nights and everything in between, and its been fantastic. Check back soon for our visit to Farmers’ Market Taranaki 🙂 -Kylie + Blair-

 

 

 

 

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Christchurch Farmers’ Market with Jonny Schwass

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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”

Ohoka Farmers’ Market with Emily Cross and Gary Huggins

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Photo: Bron Marshall, Canterbury food blogger

Emily Cross and Gary Huggins did Canterbury proud on Friday when Out Standing in their Fields visited Ohoka Farmers’ Market. Emily entertained the crowds first with a warm potato salad – a great adaptable recipe that really suits Farmers’ Market cooking! Emily described how you could substitute any of the ingredients depnding on your taste and what was in season, which I really loved!

Gary Huggins also amazed us with his delicious Stewart Island Smoked Salmon – this stuff is to die for! I might have to move to Stewart Island if this is the kind of culinary fare on offer down there…

Ohoka is a really lovely Farmers’ Market, every Friday Morning at the Ohoka Domain. To top it all off we were lucky enough to have some incredible weather – check it out below, and we will catch you next time!

Emily Cross’ Warm Marabel Potato Salad

Serves 2

  • 2 large Marabel potatoes
  • 2 Tbsp N.Z olive oil
  • 1 onion, thinly sliced
  • 2 baby leeks, washed and thinly sliced
  • 1 clove N.Z garlic, peeled and sliced
  • Salt and pepper to taste
  • 2 slices cooked bacon, chopped into pieces
  • 1 Cup baby spinach leaves
  • 2 Tbsp “Munchy Seeds” (toasted pumpkin, sunflower & sesame seeds)
  • 2 Tbsp “your favourite salad dressing”
  • 2 Tbsp chopped parsley
  • 2 slices smoked brie (Evansdale)
  • Small handful fresh salad leaves

Wash the potatoes but leave the skin on and cut into even sized pieces. Steam until cooked through (check with a knife).

While potatoes are cooking, heat the olive oil in a frying pan and cook the sliced onions and leeks until tender but not coloured. Add the garlic and cook for a further few minutes. Add the steamed warm potatoes, salt and pepper and mix together. Add the bacon, baby spinach and seeds, then remove from the heat. Stir in salad dressing and chopped parsley. Divide into two bowls. Place a slice of smoked brie on top of the potato salad and top with a few fresh salad leaves.

Notes from Emily:

This salad is very versatile and can be adapted to include many other ingredients or changed to suit your taste and seasonal availability. For example: If you cannot find fresh baby leeks at your farmers market then use red onion or spring onion. The spinach can be replaced with fresh rocket, watercress or any other leafy green vegetable that you find. Other ingredients like cherry tomatoes and olives can be added at the same time as the spinach to add colour and variety. For Brunch add a poached egg on top of the salad. For dinner add a slice of venison or beef. Enjoy and create your own warm Marabel potato salad from the ingredients you source from your local farmers market.

Gary Huggins’ Hot Smoked Salmon over mash

  • Agria potatoes, peeled, cubed & boiled until tender
  • chopped garlic
  • parsley, finely chopped
  • thinly sliced/chopped red onion
  • cream cheese or butter
  • salt and pepper to taste
  • savoury lemon sauce (Charity jams chutneys & relishes)
  • Hot smoked salmon fillet portion (Stewart Island Salmon), warmed in a pan brushed with olive oil
Mash up everything except the lemon sauce and salmon. Sit the salmon on top and drizzle the sauce around everything.

Otago Farmers’ Market Cook-off

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Saturday morning found us at Otago Farmers’ Market, bright and early and ready to battle their resident portable kitchen. Alison Lambert puts on a fantastic seasonal cooking demonstration at the Market every week, and along with her husband Simon was well prepared to show us how it’s done!

We thought we were up early, we were going to be set up and ready by the time everyone else even woke up, really psyche out the competition …. but turns out Alison was already there. The epitome of calm and collected – she puts us to shame 🙂 Talk about dedication to the cause, this woman is a real local cooking hero, supporting the producers at the Farmers’ Market and educating all her cooking fans about the ins-and-outs of seasonal cooking every week, rain or shine. If you ever get the chance to visit the Otago Farmers’ Market and see her in action, do it!

On the Out Standing Kitchen, we had Steve Ellwood and Tony Heptinstall from Otago Polytechnic, two very talented and entertaining chefs – I can’t help but be a little jealous of the cooking students who get them as their teachers! Check out the video for just a few of the laughs we had during the morning.

Our Out Standing VIP judges with the tough task of picking the winners were John Marable, Angela Anderson and Jane Soper, and it was a very close call – One vote for the Otago kitchen, one vote for the Out Standing kitchen, and one squarely on the fence. Perhaps we will need a rematch one day to find a clear winner?

Cheers for stopping by, our next update will be all about Oamaru’s inagural Farrmers Market – see you then!

EDIT: Check out Lisa’s (blogger from Sunday Hotpants) post about this event too! She’s whipped up a recipe for a Waimate Strawberry and Sonia Apple Fruit Sponge Pudding inspired by Alison and Simon.

Out Standing in their Fields heads South

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Almost kick-off time…

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The kitchen is complete, the bags are packed and the petrol tank is full – almost time to hit the road! The excitement is finally kicking in… I can’t wait to see some of the countries best Farmers’ Markets in action, with some of the best kiwi chefs around. YUM! Before I get too distracted by the thought of all the delicious, seasonal food that’s going to be on offer, a lot of you are probably wondering what-on-earth Out Standing in their Fields actually is…

Taking things literally...

Farmers’ Markets New Zealand is pleased to present a national series of FREE Farmers’ Market cooking and producer demonstrations – shining the light on the very best of local Farmers’ Market food. We are a travelling mobile kitchen, pulling into Farmers’ Markets nationwide and teaming up with great kiwi chefs to make the very best of the seasonal food – what more could you ask for?! If you’d like to be a Market VIP for the day to win great prizes, a chance to schmooze with your local chef, and preferential tastings, make sure you enter the draw!

Our bright and shiny new kitchen is all ready to go (any bets on how shiny it’s going to be after two months on the road?) and we have been patiently waiting to kick things off with our first demo at Marlborough Farmers’ Market on Sunday, September 4th – recipes to follow!

In the mean time, check out a tiny taste of the video blogs that Blair will be creating along the way – your one-stop shop for all the Farmers’ Market action and recipes you could hope for!  See you next time