Tag Archives: spring

Stephen Barry at Tauranga Farmers’ Market

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Our next stop was with Stephen Barry of the Mount Bistro at Tauranga Farmers’ Market. He showed us some incredible local recipes, which is hardly surprising given that he is a past winner of the Monteiths Wild Food Challange! Many thanks to Christina for stopping by and writing us up this wonderful guest blog post – be sure to check out her blog for more of her amazing recipes!

J and I happened to be in Tauranga in the weekend visiting our dear friends and took the opportunity to get amongst the market action on Saturday morning. It was Tauranga’s turn for the visit from Outstanding In Their Fields so we were stoked to catch celebrity chef Steven Barry of Mount Bistro cooking up some fantastic treats.

His first dish of Pasta in Smoked Tomato Sauce was so simple and packed with flavour. The smokey sundried tomatoes were really something different. The Gemelli Pasta from Pastamia had us heading over to the Pastamia stall to check out their other fresh pastas.

We came away with a paper bag of the hugest mushrooms we’ve ever seen, two nests of fresh handmade tagliatelle, and step by step advice from the Italian man on the pasta stall. We were more than prepared to create the perfect mushroom pasta dish. And so we did. Recipe to follow!

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Thanks again Christina, it was great to meet you. Here are Stephens recipes, and be sure to check out the video for all the details!  

Pasta in a smoked tomato sauce with fresh basil

Finely chop the onion and sweat off in sauce pan with crushed garlic.

Peel tomatoes by removing the core and blanching in boiling water for 15-20 seconds before plunging into cold water, the skin should then peel easily.

Add the chopped fresh tomatoes and tomato paste to garlic and onion turn the heat down and let the sauce simmer. Finely slice the smoked tomatoes and add to sauce. Season to taste. Just before serving stir in some chopped fresh basil.

Cook the pasta in boiling salted water until al dente.

I’m using Gemelli pasta as it is easy to eat while standing, this sauce would also be great with fettuccini.

For variations you could try adding sauteed chicken, prawns or salami.

Seared dukkah crusted beef on crostini

Trim the steaks of all fat and cut into thick 2 cm wide strips.

Thinely slice the baguettes place on an oven tray and lightly spray with avocado oil. Toast in a hot oven until golden.

Rub the strips of sirloin with dukkah and sear in a hot pan until coulored each side and cooked to you liking inside. Leave the meat to reast for 5 minutes before slicing and placing on top of the toasted crostini. Then top with the red onion marmalade.

Fresh asparagus with a macadamia, orange vinaigrette

Toast the macadamia nut until golden and fragrant, mix with the vinegar, salt and mustard then slowly whisk in the oil.

Trim the asparagus, and blanch in boiling salted water. Serve with the orange vinaigrette.

Sauteed spring vegetables

A selection of fresh market vegetables, washed, peeled and sliced or cut into florets.

I’ve used baby leeks (Amberdale Eggs), fennel bulbs, pak choy (Guy’s Gourmet Produce), courgettes, snow peas and broccolini (Pahoia Fresh Produce).

Sautee the vegetables in a little avocado oil till just cooked, season and finish with a little fresh lime juice.

Honeyed apple & macadamia crumble

  • 50 g macadamia nuts, chopped (Harbourside Macadamias)
  • 50 g rolled oats
  • 25 g flour
  • 40 g brown sugar
  • 40 g butter

Rub all ingredients together, place in an oven tray and bake till golden.

Peel core and dice the apples then sautee with the butter and honey until softened.

To serve place the apple in a dish and top with the crumble.

Catch you all next time in Hamilton! -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”