Location: Eumundi Market Eumundi Market cooking classes with Peter Wolfe Visitors to The Original Eumundi Markets can now enjoy free cooking classes hosted by chef Peter Wolfe.  The classes are now taking place at 10am and 11am every Wednesday in the food and produce precinct of the market. As founder of Cedar Creek Farm Bush Foods in Belli Park, Peter is renowned for his kitchen wizardry, and for his exciting recipes incorporating bush foods and organic ingredients. His market cooking demonstrations highlight the quality and diversity of locally grown produce on sale each week at the markets. “There really is a remarkable selection of fresh produce available at Eumundi markets – everything from fresh fruit and vegetables, artisan cheeses and freshly baked goods to sauces and condiments using exotic recipes from as far away as Argentina and the Mauritius Islands” “The recipes we’ve created here in the markets the last few weeks include Bush Spiced Naan Bread topped with Chimichurri, Rosella Glazed Kangaroo Fillets with a Macadamia Nut Native Herb Crust, Spicy Croc Bites, Crab Wontons and Stuffed Zucchini Flowers. “It’s hard to imagine a more vibrant location for a cooking class – the colours, the music, and the upbeat market buzz all combine to provide a pretty unique backdrop for my demonstrations and lessons,” he said.

Find Us The classes are now taking place at 10am and 11am every Wednesday in the food and produce precinct of the market.

 Recipes

USE  YOUR  NOODLE

Noodles

2 eggs

500g plain flour

Pinch salt

Crack the eggs in a large bowl. Add salt then mix in enough flour to make a smooth dough. Knead the dough until silky and elastic.

Rest the dough for approximately one hour then roll thinly and slice into long strips. Cook in rapidly boiling water for 3 minutes.

Sauce

250g Swiss brown mushrooms sliced

100g chicken breast cut into thin strips

1 handful of spinach leaves

2 spring onions sliced

2 sprigs of coriander

1 clove garlic

1 small chilli

1 teaspoon light soy sauce

1 tablespoon macadamia oil

Heat oil in wok then add chilli and garlic. Saute chicken breast until the colour changes then remove from wok. Cook the mushrooms in the wok until soft then return the chicken with spinach and spring onions. Saute for 1 minute then add warm noodles, soy and coriander. Cook briefly and serve.

SWEET  BUCK  AND  MACADAMIA  NUT  PATTIES

250g grated sweet potato

100g grated onion

4 tablespoons fresh herbs (all or any of parsley, coriander, dill or mint)

1 egg

50g macadamia nuts

1 teaspoon curry powder

Macadamia oil for frying

Combine all ingredients then form into flat patties and fry until golden brown.

BLOOD  ORANGE  SALSA

6 blood oranges peeled and diced

1 red onion

1 large sprig of coriander

Pinch salt

1 tablespoon coarsely groung native pepper

50ml macadamia oil

Combine all ingredients and leave for 5 minutes for flavours to combine.

Serve a generous amount of the salsa on each pattie.

SCONES WITH STRAWBERRY JAM AND WATTLESEED CREAM 

Scones

2 cups self raising flour

1 cup lemonade

½ cup cream

Pinch salt

Mix all ingredients thoroughly but do not over mix or knead the dough. Roll into a 3cm thick sheet and cut individual scones with a scone cutter or a glass. Place on a baking sheet so they touch each other then cook at 220˚ for 10 to 15 minutes or until light and fluffy. Serve hot.

Fresh Strawberry Jam

250g strawberries

100g sugar

1 teaspoon lemon juice

Mix all ingredients together in a small saucepan and boil rapidly until thick. Serve on hot scones.

Wattleseed Cream

Make a wattleseed mud by mixing 2 parts water to 1 part wattleseed. Simmer gently and stir until a mud consistency is achieved. Add  a dessertspoon of wattleseed mud and a teaspoon of sugar to 300mls cream and whip until firm. Serve on top of scones and jam.

Eumundi Fritters

Batter

2 cups besan (chickpea) flour

1 teaspoon Garam Masala

2 cloves garlic

Fresh ginger

Fresh tumeric

2 teaspoons salt

1 egg

Enough yoghurt to form a thick batter

 
Filling

4 cups mixed grated vegetables – any combination of : pumpkin, zucchini, carrot, cabbage, onion, silverbeet, potato, beans

1 cup chopped herbs – any combination of: parsley, coriander, chives, basil

Macadamia oil to fry

Mix all batter ingredients together and whisk until smooth then set aside.

Mix all grated vegetables and chopped herbs together. Pour enough batter into the vegetables to thickly coat them. Using a dessertspoon drop balls of the mix into hot macadamia oil to fry. Remove fritters after 2 minutes to rest then when they are all half cooked return to oil to finish cooking and crisp.