Tag Archives: Canterbury

Tony Smiths Spring Salads at Methven Farmers’ Market


Following our morning at Oxford Farmers’ Market, we packed up and drove as fast as our little trailer would let us (ie. 70kph…) to Methven for a special evening Farmers’ Market. It was getting late, it was getting dark, and their petrol was horribly over-priced, but talk about the view! I think Methven Farmers’ Market must have the best views in the country.

Tony Smith was our Out Standing Methven chef, whipping up some fresh seasonal salads in no time at all. Both of these salads used fresh vegetables, teamed up with a simple dressing and some delicous smoked meats from Fat Alberts Smokehouse – a really great combo, that could easily be adapted to suit whatever you discover at your local Farmers’ Market this weekend.

Tony is a great local food advocate, and it was great to have him involved, showing the Methven crowd how simple and effective local cooking can be. “The vegetables I used were all Canterbury’s Tuahiwi Gardens Organic”. Many thanks to Tony and all the Methven Farmers’ Market team for making it such a great evening. Check out the video and recipes below, and give it a try! We would love to hear how you go 🙂

Two Warm Farmer’s Market Spring salads

to serve four

Smoked Salmon salad

Prepare all of your ingredients ahead of time, mix a nice salad with an interesting mix of leaves and herbs that you have on hand or you have discovered at your local farmers market.

Boil and cook the potatoes, let them cool in the boiling water. Cook the asparagus keeping it crisp. Cool and cut into thirds.

Make a dressing by whisking together the mustard, vinegar and honey, drizzle in the olive oil whisking continually until you have a nice creamy dressing, season to taste.

When ready to serve, slice and warm the potatoes, salmon, and asparagus, place a layer of potatoes and salad onto four plates, and alternatively place on the warmed ingredients, more salad leaves, croutons etc until you have used up your preparations. Spoon over the dressing, place some teaspoons of beetroot relish around the plate and grate some fresh horseradish over the whole salad.

Smoked Duck Breast salad

Prepare all of your ingredients ahead of time, mix a nice salad with an interesting mix of leaves and herbs that you have on hand or you have discovered at your local farmers market.

Boil and cook the potatoes, cool and cut into œ cm cylinders.

Make a dressing by whisking together the mustard, vinegar and honey, drizzle in the olive oil whisking continually until you have a nice creamy dressing, season to taste.

When ready to serve, place the duck breasts into a frying pan skin side down and fry gently until skin is nicely coloured and and crisp, turn over and heat other side. Take them out of the pan and keep them in a warm place. Add the potatoes to the same pan, frying them in the residue duck fat, drain onto kitchen paper.

Place a layer of potatoes and salad onto four plates, carve the duck into thin slices, and alternatively place onto the plate in layers, along with more salad leaves, croutons etc until you have used up your preparations. Spoon over the dressing, place some teaspoons of chilli and capsicum jam around the plate.

Farmer’s Market Provençe style sautĂ©

The vegetables you use for this are the best you find at your local market, the mix is up to you. Use the recipe as a guide. Small beets, Jerusalem artichokes, turnips, black radish etc all work well and make a really interesting mix. By themselves a wonderful vegetarian dish. Vegetable greens and nuts can be added at the end of the cooking time to liven up a vegetarian version.

  • 500g Tender meat cut, lamb loin / rump or Pork loin / fillet (Turnbull’s Meat)
  • One chorizo sausage (Fat Albert’s)
  • 50mls olive oil (Southlea Olives)
  • 8 garlic cloves
  • 150g small gold beets
  • 150g new carrots,
  • 100g shallots
  • 2 fennel bulbs
  • 150g courgettes
  • 100g cherry tomatoes
  • 2 fresh bay leaves
  • Fresh thyme or rosemary
  • 10g gravy mix
  • a handful of small wild rocket leaves
  • Mint and rosemary sauce if lamb, rhubarb and ginger if pork (Canterbury Country Kitchen)
  • Extra Olive oil and seasoning for cooking.

Cut the vegetables into œ finger size pieces; keep separate as the cooking times can be quite different.

Put the olive oil into a wide shallow saucepan, place in first the beets, garlic and shallots bay and thyme, turn up the heat until they are gently frying, cover. What we want to do is sort of ‘pot-roast’ the vegetables and you will need to use your own judgment on timing, if they look like they’re browning too much add a splash of water. When the first vegetables start to soften a little add the carrots and fennel, when they are softening add the courgettes, and when all cooked, the tomatoes.
Cut the meat into thumb sized pieces, season and add some chopped thyme or rosemary. Sauté the pieces until just cooked through.

Place the vegetables onto 4 plates and serve the sautéed meat pieces and sliced chorizo on top. A simple pan gravy can be made from the meat pan juices and spooned over if you desire. Scatter some small rocket leaves over each plate, then spoon around a couple of teaspoons of appropriate chutney onto each portion.

Oxford Farmers’ Market with Phil Keen


Oxford Farmers’ Market put on another stunning day for us (we have had awesome luck with the weather so far – touch wood!) The producers went all out as well, with some of the most beautiful produce I have seen yet…

Phil Keen was our Out Standing chef for the day, and he cooked up a Farmers’ Market spectacular with all of the products which he wandered around the Market and found, just half an hour beforehand. I still can’t wrap my head around how these amazing men and women can cook such incredible food at such short notice – although I am slowly learning (they’re very good influences on my fledgling culinary skills)

Phil battled both the elements and our pint-sized kitchen to put up a roast rack of Cressy Farm pork, no mean feat in an oven thats about the size of a shoe box 🙂 He also fried some Willow View Agria potatoes in bacon speck… someone really needs to invent smell-o-vision. I dont even know where to start describing them. Hopefully the photo conveys just how crisp and fluffy these things were!

My personal favourite was the Leek and Capsicum coulis that Phil put together in about 5 minutes flat, almost entirely from fresh and seasonal veggies – and you could taste the definitely taste the difference. So full of flavour, so simple, and I swear I could eat it by the bowlful!

There is just no arguing with ingredients this good. If you’re ever in the area and looking for fresh fruit and veges, I can definitely recommend Grown – their fresh fruit juices are incredible. Local cheesmakers Gruff Junction also does great goats cheese, in this case a fennel-infused Gouda which Phil put through a Springbank Green Salad, an absolute top-notch combo.

And as if that wasn’t exciting enough, we had the one and only Richard Lowe pop by to MC the event – turns out this Rugby Great is also a very entertaining speaker!

The crowd were definitely engrossed in Phils cooking, as well as his and Richards hilarious rugby commentary: there was certainly something for everyone when Out Standing in their Fields came to Oxford!

Enough from me, check out the all the action below in another of Blairs fantastic videos:

A huge thanks to Toni, Alex and all the Oxford Farmers’ Market team: couldn’t have done it without you! And of course, a huge thanks to our Out Standing chef Phil Keen and an Out Standing MC, Richard Lowe! We finished off our day driving to Methven Farmers’ Market and doing it all over again, kicking of their season with a special one-off night Market: stay tuned for all the details! -Kylie + Blair –


Christchurch Farmers’ Market with Jonny Schwass


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


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.