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.
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The classes are now taking place at 10am and 11am every Wednesday in the food and produce precinct of the market.
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Recipes 
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. Market Mushroom Crepes
Crepes 250g plain flour Pinch salt 2 eggs 500ml milk 1 tablespoon macadamia oil Mix all ingredients and rest for 1 hour. Pour a thin coating of batter on a lightly oiled hot pan. Cook until lightly coloured then turn and colour on the other side. Remove from pan and cover with a cloth. Sauce 500ml milk 100ml cream 100g soft butter 100g white plain flour Bring milk and cream to the boil. Rub butter and flour together with your fingers until a paste is formed. Whisk the paste through the milk and cream and simmer until thick and creamy.
Filling 50g butter 250g Swiss brown mushrooms 100g spinach leaves 50g fresh herbs: parsley, coriander, chives, basil. Heat butter in a pan. Add mushrooms and cook until soft then toss in spinach and herbs. Mix through white sauce and simmer for two minutes. Spoon an even amount of filling into each crepe and roll into a cigar shape. Slice then serve.
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