South Melbourne Market Tour

March 25th 2009 in Travel

http://www.southmelbournemarket.com.au/

As part of the Food and Wine Festival in Melbourne this month, I participated in the South Melbourne Market tour. The market has been serving customers since 1867 making it the oldest and one of the most vibrant markets in Melbourne.

For those who have not been to South Melbourne Market I’d say it’s time to put it on the sight-seeing list and for those who have not been there in years, it’s definitely time to revisit.  Stalls we visisted:

• South Melbourne Market Organics - Produce are sourced from all over Australia
• Patrina’s Potatoes and Herbs

The rustic feel of the stall has changed little in the last 17 years. Dry herbs and chilis hung from the ceiling releasing wonderful aromas and conjure up good ol’ hearty country style cooking.

Ever heard of purple potatoes who’s outer appearance resemble truffles? Or the floury variety that’s perfect for home-made gnocchi? Just wander in and ask the two ladies who run the stall. They’d love to tell you all the intricate details and differences of all the types of potato they offer.

• Kalaparee Olives

Here we see Janette our tour guide and Cass and Mandy at the Kalaparee Olives stall.

Apart from the wonderful tasting and gift packs on display, we were told how approx. 20% of the 4,000 olive trees on their estate were burnt on Black Saturday. Owners are now anxiously waiting to see if the tree will shoot after the rain, which will guarantee their survival or whether they need to be fell.

• T.O.M.S Organic Meat - Livestock are fed organic feed and are not pumped with antibiotics or by-products
• Fruits on Coventry Street

Milling on Coventry Street we were pointed to a tiny lady who looked about 85 but is still busy running around the Fruits on Coventry stall. As it turns out, she’s a real local having started this store with her husband in 1956 and it has never changed hands. The store is now ran by her children, but she’s still the matriarch there.

• Swords Wines - Appreciate something local. Find out about their refillable 1L wine bottles
• Vangeli’s Deli

Then not long after some wine tasting at Swords Wine we moved on to my favourite Vangeli’s Deli.

Here Cass is beaming from ear to ear pointing to the metre plus Povolone cheese. I think if she could she would have tried to lug it back with her.

And there is no stopping her, as I happen to have the camera to prove it. Next we were kindly permitted to enter Vangeli’s Cheese Room to see all the different cheese they stock from around the world.

If you have a chance to get down there, try the Briend French cheese or the Old Grueyer Swiss cheese. Get some good sourdough bread, the cheese just melts in your mouth.

• Rita’s Coffee & Nuts - She’s Greek, she’s full of energy and will always have a story to tell about the medicinal properties of the products in her stall. Just ask her.
• Chocolate Lover - For the health conscious, life’s too short, please stop by, they hold cooking classes.
• Simply Spanish

Then very last on our tour, was a visit to the infamous Simply Spanish and their signature Paella dish. Spain is famous for its Paella Valencia .. a dish that combines many interetsing yet readily available ingredients.

Here Mr and Mrs Lee (through the window) patiently waiting for the paella dish that was being prepared fresh for the group.

Paella obtains its name from the flat, round frying pan with 2 handles in which the dish is cooked and served. These dishes range in size from 15cm to around 60cm.

There are 4 essential ingredients .. saffron, red capsicum, rice and Spanish onion cooked with a selection of chicken, diced bacon, ham, veal, or pork, chorizo sausage mussels or clams, prawns, shrimps or even lobster. Here is a versatile recipe for you to try.

Paella

Ingredients

• 300g (12-14) cooked medium king prawns
• 500gm mussels
• 3 tbsp olive oil
• 300gm skinless chicken thigh fillets, cut into largish pieces
• 1-2 chorizo sausages, sliced on an angle
• 1 large Spanish onion, finely chopped or diced
• 1 large red capsicum, de-seeded and chopped or sliced
• 2 cloves garlic, crushed
• 2 tsp smoked or sweet paprika
• 300gm (1.5 cups) short grain rice
• pinch of saffron threads
• 3-3.5 cups of hot chicken or vegetable stock
• 2 medium tomatoes, finely chopped
• 1 cup frozen peas
• lemon wedges to serve

Shell and de-vein prawns leaving tails intact.

Scrub mussels, remove beards and place in saucepan of cold water. Bring to boil over low heat and cook until mussels open. Discard any mussels that do not open. Drain and set aside.

Heat oil in a 35cm-40cm wide frying pan or saucepan. Fry chicken and chorizo sausage until light brown on both sides. Remove and drain on paper towel.

Add onions, capsicum, garlic and paprika. Stir-fry over medium heat for 4-5 min. Add rice, stir to coat with onion mixture. Return the chicken and chorizo sausage.

Pour in choice of stock and saffron, bring to the boil, reduce heat and simmer uncovered for 12-15 min or until rice is almost tender.

Add the prawns, sprinkle over peas and tomatoes. Cover and simmer further 4-5 min. Season with salt, if necessary. Garnish paella with the mussels.

Serve with lemon wedges. Serves 4

Enjoy!

BlueCloud