Tag Archives: Food bloggers guest post

Wairarapa Farmers’ Market with Marc Soper


Wairarapa Farmers’ Market Guest post and photos by Good Food in a Crap Kitchen blogger, Stephen Garrett.

It was an early start for us last Saturday (well early for a weekend). We drove up to Masterton to check out the market and see the cooking demo put on by Marc Soper. The drive was pleasant and the weather got hotter and hotter as we headed north.

The market was quite intimate with about twelve stalls, so the tour didn’t take too long to see what was on offer. Small as it was there was a great selection of quality produce, excellent vegetables, rare breed pork, mouth watering breads, cheeses, olive oils, wines, preserves and so much more.

It may not of taken long to walk around and see each stall, but the warmth and friendliness of the stall holders meant you spent time discussing  their produce, instead of the Wellington market mindset, grab what you need and push your way through a crowd to pay.

We had already a small bounty when Marc put on his first demo, Spätzle with Lamb loin finished with a pinot noir/olive oil syrup. He had a nifty little tool for scraping the Spätzle in to the boiling water, I have to get my hands on one, I usually use my potato ricer which isn’t the best. I love love love Spätzle and blue cheese and this dish had both. Luckily for me Sophie doesn’t like the cheese so much, so more for me!

Recipes from Wellington Chef of the Capital Marc Soper:

Pan fried Wairarapa Suffolk lamb with farm fresh sheep’s milk and free range egg spätzli, new season asparagus with sheep’s milk blue cheese and pinot syrup

Serves 4


Heat pan, and add a splash of oil.
Season both sides of lamb, and place in pan, color and turn over and cook in oven till
medium. Remove and rest 4 minutes to allow meat juices to move evenly throughout

Spätzli (German style pasta)

Place all dry ingredients into a mixer, add wet ingredients and mix. If too wet add more flour, and if too dry add more milk.
Have boiling water ready on stove and place mixture into a bowl with small holes, push through in batches into the boiling water, when it floats to the top leave for a minute and then remove and cool in cold water and drain.

To cook the spätzli, heat oil in a suitable pan, add the spätzli and toss in pan, chop up the asparagus and break up the cheese and add to spätzli, season lightly.

Pinot syrup

Heat the pinot and reduce by half with the honey till syrupy. Add olive oil and mix, and add salt to taste.

To Serve:

Place spätzli on the plate with the cheese and asparagus.
Slice lamb and serve on top and spoon over the syrup.

Serve with your favorite farmer’s market green salad.


During the break between demos we did a bit more shopping, on the other side of the market this time, picking up some fruit (some of the best grapefruit I’ve tasted in a while, ripped open and eaten fresh right there and then)

The Second demo was a Wanton with a filling of Kale and Blue cheese with smoked garlic served  on a Fennel and apple salad. These were really tasty and so easy to put together. They would be great for party finger food, and has found a spot in my recipe collection.

Kingsmeade Sheep’s milk blue cheese and organic kale wanton, new season asparagus and smoked garlic with fennel and organic apple salad and fresh lemon dressing

Serves 4


Heat oil in pan; add kale and sauté till soft. Chop roughly.
Mix with blue cheese and taste for seasoning.
Place wanton wrappers on bench, and place spoonfuls in centre of each square, then brush all edges with some water, and fold over from corner to corner to seal, removing air as you go.
Place on tray with some olive oil and bake in oven 5 minutes at 160 Degrees.

Lemon Dressing

Mix all together and add salt to taste

Heat pan and add a splash of olive oil, add asparagus and pan fry a little just till softened.
Season lightly and keep warm.
Make a salad with finely sliced fennel and finely sliced apple and mix a little olive oil and seasoning into the salad, also you can add some fennel foliage if desired.
Mix together.

To serve:

Arrange the asparagus on plates, and then put wantons on top, scatter with the garlic, and
top with fennel and apple salad.
Spoon over and around the dressing.

Happy eating!!!


We will be back to Masterton for this market, it’s a great day out of the city.

– – –

– Thanks so much for coming by Stephen, it was great to have you there! And its definitely a very sweet market, the perfect setting really. We were amazed by Marcs’ spätzli, definitely something new and delicious that I may need to attempt one day…  Many thanks to John and all the Wairarapa Farmers’ Market team for a great day. Check out the videos below, and we will catch you all next time when we visit Farmers’ Market Taranaki.

– 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”