real food - south melbourne market · 2020-04-15 · since 1867, south melbourne market has been a...

REAL FOODVol. 1

R E C I P E S F R O M O U R T R A D E R S & C O O K I N G S C H O O L C H E F S

http://www.southmelbournemarket.com.au

I N T R O D U C T I O N

Since 1867, South Melbourne Market has been

a treasured inner city landmark and a favourite

amongst locals and visitors. It is the quintessential

village Market, a place where people come not

only to purchase fresh food, but to eat, to shop, to

discover, to share, to connect, and to awaken their

senses.

The Market cookbook features a hand-picked

selection of recipes from our passionate traders

and from some of Melbourne’s most iconic chefs

who visit the Market’s cooking school

The Neff Market Kitchen. It celebrates and

encapsulates the Market’s philosophy of Real Food

Local Life, encouraging you to cook food that is

made from great quality, fresh produce sourced

from our family of traders you know, love and trust.

We hope you enjoy shopping, cooking, and sharing

these meals with family and friends.

SOUTH MELBOURNE MARKET

INDEX

5

7

8

11

13

14

15

16

18

19

21

22

SALMON WITH BUTTERMILK MAYONNAISE

ANDREW GALE ST ALI

CLAMS WITH MANZANILLA & MINT

JESSE GERNER ANADA & BOMBA TAPAS BAR

CONFIT DUCK SALAD WITH LENTILS IN

SHERRY VINAIGRETTE, MUSTARD FRUITS & WALNUTS

NICKY RIEMER UNION DINING

MEATBALLS IDA’S WAY

IDA’S ALTERATIONS

CAPELLINI WITH PANCETTA, ASPARAGUS & RICOTTA

ANTHONY CATANIA ANTONIO’S FINE DINING

PROSCIUTTO AND ROCKET SALAD

EMERALD HILL DELI

CARAMEL PORK IN CLAY POT

SIMPLY SPANISH

BEER BATTER FISH WITH CRUNCHY CHIPS

SOUTH MELBOURNE SEAFOODS & GEORGIE’S HARVEST

TACO-LICIOUS QUICK TACOS

RALPH’S MEATS

CHOCOLATE PAVÉ

JOE GRBAC SAINT CRISPIN

EMMA’S HOT JAMMY DONUTS

EMMA MACKAY CAKES OF OUR LIVES

REAL FOOD VOL. 1

OUR CONTRIBUTORS

SALMON WITH BUTTERMILK MAYONNAISE


6

SALMON WITH BUTTERMILK MAYONNAISEServes 2 30 minutes

Recipe ANDREW GALE ST ALI

100g of boiled Kipfler potatoes

20g capers, chopped

10g Yarra Valley caviar

4 whole eggs for poaching

150g smoked salmon

1 lemon for wedge

Salad leaves for garnish

Chopped chives

Buttermilk dressing

1 cup mayonnaise (use a quality brand

without too much sugar)

1 cup buttermilk

2 tablespoons of finely sliced chives

1 pinch coarsely ground black pepper

1 ½ teaspoons of salt

BUTTERMILK MAYONNAISE

In a small bowl, whisk together the mayonnaise, buttermilk, chives and pepper. Season

with salt.

ASSEMBLING

Boil potatoes in salt water, peel while warm, then cut lengthways and cut into desired

sizes. Set aside.

Roughly chop the chives.

Mix salad leaves.

Warm potatoes in buttermilk dressing, add chives and some caviar.

Place in the bottom of bowl or plate.

Add chopped capers.

Poach eggs and sit on top.

Place salmon to top.

Garnish with salad, sprinkle caviar at the end.

Chef’s tip: When you are making the buttermilk, make sure to have some cold water on

hand to add to avoid the mixture separating.



7

CLAMS WITH MANZANILLA & MINTServes 3 to 4

Recipe JESSE GERNER ANADA & BOMBA TAPAS BAR

1Kg of clams (washed if sandy)

1 small handful of mint ripped up

100ml of Manzanilla or Fino Sherry

35g of unsalted butter

Splash of olive oil

METHOD

Firstly you will need a large heavy base sauce pan with its lid.

Place the pan on high heat. Add olive oil and clams in quick succession

then add the sherry and cover.

Shake the pan to move the clams around and they should start to open

quite quickly, 2-3 minutes or so.

As soon as the majority are open remove the lid, add the butter and mint

and taste. It should not need much or any seasoning due to the clam’s

saltiness.

Pour clams and juice into a bowl and serve with crusty bread to mop up the

juices.



8

CONFIT DUCK SALAD WITH LENTILS IN SHERRY VINAIGRETTE, MUSTARD FRUITS & WALNUTS

4 duck legs

100g rock salt

800g duck fat

4 fresh bay leaves

4 cloves garlic, smashed with the back of a knife

5g whole black peppercorns

TO CONFIT THE DUCK LEGS

Sprinkle the duck legs with salt and rub gently then lay in a deep oven proof dish with

skin side up, cover with plastic and leave overnight in the fridge.

Next day gently wash off the salt and pat the duck legs dry with paper towel and return

to the oven proof dish skin side up with a sheet of non stick baking paper on the base

of the dish.

Scatter the bay leaves, garlic and peppercorns over the duck legs.

Meanwhile bring the duck fat to the boil in a saucepan (check the temp of the fat, it

should not exceed 100°C).

Now gently pour the duck fat into the dish of duck legs and ensure they are well

covered, place another piece of non stick paper over them and wrap tightly in foil.

Place in oven at 170°C for approximately 2 hours, or until the legs are soft and the

bones are almost about to fall out.

Remove from oven, allow to cool in the fat for 30 minutes, then remove from the fat,

place on a cake rack to drain off excess fat. Strain the fat and keep for next time.

When the duck has cooled, gently remove the thigh bone (they should easily slip out

using your fingers), then store the duck legs in a well sealed plastic container in the

fridge with the garlic, peppercorns and bay leaves and coated in a little duck fat.

recipe continues...



9


continued...

METHOD

Crush garlic with the salt in a mortar and pestle.

Add the sherry vinegar to the mortar and pestle and mix well with the garlic, then pour

in the olive oil, season and set aside (this will keep in the fridge for up to 1 week).

METHOD

Wash lentils under cold running water, drain well, then place in a saucepan and cover

generously with cold water, bring to the boil then tip into a fine strainer and drain well again.

Now combine blanched lentils in saucepan with the garlic, thyme, bay leaf and stock

and bring to the boil.

Reduce to a simmer and cook on a medium heat for about 15 to 20 minutes until the

lentils are just cooked, ensuring to skim the surface of the liquid from time to time.

The lentils are ready when almost all the liquid has been absorbed and they are soft to

eat but not falling apart. Remove from the saucepan and allow to cool.

Once the lentils are slightly cool, dress the lentils in half of the dressing and set aside.

SHERRY VINAIGRETTE

50ml Spanish sherry vinegar

1 small garlic clove finely diced

200ml olive oil

Sea salt and freshly ground pepper from grinder to taste

TO COOK THE LENTILS

250g puy lentils

1 garlic clove

5 sprigs of thyme, leaves roughly picked

1 bay leaf

500ml chicken stock

recipe continues...



10


continued...

METHOD

Place a generous amount of the dressed lentils across 4 plates for serving the salad on.

Roughly pull apart all the hot confit duck leg meat and place in a large mixing bowl,

add the mustard fruits, walnuts, parsley leaves, curly endive leaves, chive batons and

red witlof leaves, then dress with some more of the sherry vinaigrette, season with salt

and pepper. Ensure the salad is mixed well, then serve evenly across the 4 plates.

Delicious with a glass of pinot noir!

TO MAKE THE SALAD

4 confit duck legs – reheated in an oven on 180°C till the skin is just crisp, should take

10 minutes

The cooked lentils dressed in sherry vinaigrette

50g diced mustard fruits

50g toasted and rough crushed walnuts

1 bunch of parsley – leaves picked and washed

1 head of curly endive – outer leaves discarded and inner leaves kept and washed

1 bunch of chives – cut into short batons

1 head of witlof – picked and leaves roughly torn apart

Extra dressing for finishing the salad

Recipe NICKY RIEMER UNION DINING


MEATBALLSIDA’S WAY


12

500g minced pork meat

1 ¼ cups parmesan cheese

2 eggs

1 cup bread crumbs

(dried) parsley chopped

3 cloves of garlic finely chopped

1 cup oil

1 onion

2 cans crushed tomatoes

3 tablespoons tomato paste

Salt and pepper to season

FOR THE MEATBALLS

Mix all the ingredients together really well.

Roll meat in your hands to make a ball the size of a walnut.

FOR THE SAUCE

Put one cup of oil in a pot with chopped onion.

Fry until onion is brown and add 2 cans of crushed tomatoes.

When this boils, add the meatballs.

Simmer until sauce has reduced.

Add enough salt to taste.

Add 3 tablespoons of tomato paste and simmer for a few more minutes until ready.

Recipe IDA’S ALTERTIONS

MEATBALLS IDA’S WAYServes 4



13

CAPELLINI WITH PANCETTA, ASPARAGUS & RICOTTAServes 6 30 minutes

Recipe ANTHONY CATANIA ANTONIO’S FINE DINING

1 packet capellini pasta (number 17)

375g fresh ricotta

6 slices of pancetta diced

100g grated parmesan

1 bunch of asparagus

3 shallots finely sliced

¼ bunch chopped parsley

Whole garlic clove

Salt & pepper

Extra virgin olive oil

METHOD

Fill a large pot ¾ full of cold water and bring to the boil. Add a pinch of salt.

While your water is coming to the boil, mix the grated parmesan and ricotta

together with some salt and pepper.

When your water has come to the boil, begin making your pasta sauce because

the pasta will only take 2 minutes to cook. When the sauce is almost done, place

the pasta into the boiling water to cook.

PASTA SAUCE

In a fry pan, drizzle some olive oil and fry off the shallots and garlic. Once they

are ready, add the pancetta and asparagus. You can now place the capellini in the

pot of water to cook.

Add the ricotta mixture to the sauce. Once the capellini are ready, strain and add

into the fry pan with the sauce. Season with salt and pepper, toss and serve.

Buon Appetito!



14

PROSCIUTTO & ROCKET SALAD

5 cups rocket

100g prosciutto

100g baby beets

100g semi dried tomatoes

100g artichokes in oil

150g goats cheese

Olive oil

BALSAMIC GLAZE

Place prosciutto in hot oil, cook until crisp, drain on paper towel.

Crumble goat’s cheese and mix with rocket. Place in a large shallow plate.

Add baby beets, artichokes and semi dried tomatoes.

Drizzle with olive oil, add balsamic glaze in a zig zag pattern.

Recipe EMERALD HILL DELI



15

100g diced pork neck (preferably female pork)

1 chopped shallot

2 spring onion shoots sliced to 2cm

2 spring onion thinly sliced (green part only), for garnish

1 sliced chilli (optional)

2 tbs fish sauce

1 tbs chicken powder

2 tbs sugar

Vegetable cooking oil

METHOD

Place 2 tbs vegetable oil and 1 tbs sugar in clay pot, stirring over a medium heat

until sugar has become golden brown. A low heat will allow you time to see the

caramel sauce developing and avoid it burning. Add the marinade pork mixture and

stir to coat the pork with the caramel. Allow to simmer, once mixture has reduced

add ½ cup of water and 1 tbs of additional sugar. Simmer until the sauce has

reduced by half and the meat is tender. Season to taste. Serve on steamed rice and

garnish with sliced spring onion greens.

“This in one of my favourite recipes that l discovered when traveling through

Vietnam. I entered it into a Women’s Weekly competition and won the national wok

challenge so l have a lot of faith that it’s a winner! This is best made in a clay pot

which can be purchased at any Asian supermarket but a heavy base pot with a firm

fitting lid will work equally well.” Leno Lattarulo

CARAMEL PORK IN CLAY POT

Recipe SIMPLY SPANISH


BEER BATTER FISHWITH CRUNCHY CHIPS


17

Recipe SOUTH MELBOURNE SEAFOODS & GEORGIE’S HARVEST

2 teaspoons olive oil

225g (1 ½ cups) self-raising flour

1 egg, lightly whisked

375ml (1 ½ cups) chilled light beer

Salt & freshly ground black pepper

8 (about 120g each) flake fish fillets

Vegetable oil, to deep-fry fish

1.2 kg of Royal Blue, King Edward or

Russett Burbank potatoes*

1 litre of peanut or vegetable oil to

cook chips

* See Georgie’s Harvest for advice on

the best potatoes in season now.

FISH

Place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer

until batter is smooth. Season with salt and pepper. Cover and place in the fridge

for 30 minutes to rest.

Add enough vegetable oil to a large saucepan to reach a depth of 8cm.

Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden

brown in 10 seconds).

Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for

3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper

towel. Repeat with remaining fish and batter, reheating oil between batches.

CHIPS

Cut potatoes into 2cm thick slices. Cut each slice into 2cm thick chips.

Place potato in a large colander. Rinse under cold running water for 2 minutes to

remove excess starch. Place potato in a saucepan. Cover with cold water. Bring to

the boil over high heat. Reduce heat to low. Simmer uncovered for 10 minutes or

until just tender. Transfer to a tray. Refrigerate for 2 hours or until cold.

Heat oil in a saucepan or deep-fryer (if using a deep-fryer, heat oil to 180°C).

Cook potato, in 3 batches, for 8 minutes or until golden brown.

Drain on paper towel. Serve with sea salt.

BEER BATTER FISH WITH CRUNCHY CHIPS



18

TACO-LICIOUS QUICK TACOS

500g beef or pork mince

250g pork mince

1 teaspoon ground cumin

Pinch of salt

8 taco shells

1 diced avocado

½ cup sour cream

Pinch of oregano

300g grated cheese

1 ½ cups of Old El Paso Salsa (whichever level of spice you like)

METHOD

Heat a skillet over high heat.

Add the mince and cook 6-8 minutes. Spoon off fat.

Stir in cumin, 1 cup salsa and salt. Stir occasionally for 2-3 minutes.

Fill taco shells with the meat and add as many toppings as you like.

Always quick and delicious.

Recipe RALPH’S MEATS



19

CHOCOLATE PAVÉ



20

CHOCOLATE GENOISE

5 x 55g eggs

230g caster sugar

80ml clarified butter

To make the genoise, preheat the oven to 200°C.

In a bowl combine whole eggs and sugar and warm in a water bath.

Transfer to electric mixture and whisk for about 10 minutes, or until it has tripled in

volume. Gently fold in clarified butter and carefully mix.

Sift flour and cocoa through fine sieve and fold through.

Line a tray with baking paper and spread mix thinly over, bake for about 6-10

minutes or until just set, remove and allow to cool.

Cut round shapes to fit perfectly into round mold.

CHOCOLATE PAVÉ

300g chocolate chopped

5 egg yolks

2 whole eggs

Melt chocolate over a double boiler, allow to cool.

In electric mixer with a whisk beat eggs until ribbons form as the sabayon is rising in

volume combine the sugar and water in a small saucepan and bring to the boil until

it reaches thread stage 120°C.

When sabayon is ready, carefully pour the boiling sugar down the side of the bowl

into the mixer and beat at a high speed for 10 minutes.

Beat the double cream until soft peaks form - make sure it’s not too cold.

CHOCOLATE PAVÉServes 8 Allow 1.5 hours plus time to set

recipe continues...

85g plain flour

40g cocoa powder

250g caster sugar

83ml water

500ml double cream

30g feuilletine flakes*



21

Carefully fold the chocolate into half the sabayon, combine the rest of the sabayon.

Be careful the chocolate should be at room temp when combining.

Then fold in the whipped cream until fully combined.

To assemble the cake, first line the molds with baking paper. Place the genoise

into the bottom of the molds, sprinkle the feuilletine flakes on top then pour in the

chocolate mix until 3mm from the top of the mold.

Pour in the chocolate mix and allow to set in fridge.

CHOCOLATE GLAZE

40g cream

35g water

45g sugar

Combine cream, cocoa, sugar and water in a small pot and bring to simmer,

meanwhile bloom the gelatin in. Once the mix has set, level the chocolate and pour

the just blood temperature glaze to a thickness of 3mm. Allow to set.

TIP: *Feuilletine (foo-ye-teen) tastes like crispy, thin little shards of sugar cone. If

feuilletine is not available, a suitable replacement would be crunching up some

Special K or cornflakes.

Make the genoise the day before to make it easier to assemble the pavé.

Recipe JOE GRBAC SAINT CRISPIN

CHOCOLATE PAVÉ

continued...

15g cocoa powder

1 gelatin leaf



22

EMMA’S HOT JAMMY DONUTS

90g sugar

Dash of good vanilla extract

2 eggs

50g melted butter

250ml milk

½ teaspoon dried yeast

300g plain flour

1 teaspoon baking powder

Canola oil

Cinnamon sugar

Raspberry jam

METHOD

Sift the flour, sugar and baking powder into a medium sized mixing bowl.

Mix the eggs and vanilla together in a cup. Warm the milk to blood temperature

and sprinkle in the yeast. Melt the butter and keep it warm until needed.

When the milk and yeast become a little bubbly, pour it into the dry ingredients

and start to bring together. Whilst stirring, slowly add the butter, then the eggs.

Stir until all is combined and smooth. Leave the mix to prove at room temp for

a minimum of 30 minutes before using. If using later, store the batter, covered in

the fridge until ready.

Prepare a deep pan or wok of canola oil for frying and preheat to 125°C.

Shape mix with a damp spoon and carefully drop into the hot oil.

Cook for 2 minutes then turn to the other side.

Watch for a nice golden colour, turn heat down if necessary.

Remove the donuts from the oil with a slotted steel spoon, and then check one

donut inside for a good cakey consistency.

Drain the donuts well on paper towel before rolling in cinnamon sugar.

Inject with warm jam, and eat as soon as possible.

Recipe EMMA MACKAY CAKES OF OUR LIVES



23

Andrew Gale

St Ali & Duchess of Spotswood

St Ali has always been known for a solid food

offering even if it did play second fiddle to

coffee, but since June 2013, Head Chef Andrew

Gale has been in the kitchen to give the brew

a run for its money. At both St Ali and Duchess

of Spotswood, Gale has turned up the heat on

the menu to create truly inspired café food with

an emphasis on local produce and nose to tail

eating.

Anthony Catania

Antonio’s Fine Dining

Anthony Catania, chef and founder of Antonio’s

Fine Dining, has known since he was a little boy

that he wanted to be a Chef. Anthony spent

many hours learning from his Nonna and his

Italian roots have deeply influenced his passion

for cooking. Anthony has taught in Umbria,

worked at Enoteca Sileno and Scusami and had

the pleasure of being selected to cook for the

Royal Family.

Emerald Hill Deli

Stall 23, Deli Aisle

Maria Totos has been serving a loyal customer

base for over 25 years. All the deli favourites

plus homemade dips, family pies, quiches,

pasta, biscuits, macarons and a specialty room

for cheese freaks. Voted Melbourne’s Best Deli

in the 2014 MYOB Melbourne Market Awards.

Emma Mackay

Cakes of our Lives

Emma Mackay started her career during the

height of the Nouvelle Cuisine rampage of

the 80s, working at Iain Hewitson’s Three Hat

restaurant Fleurie. In 2002 Emma was awarded

Young Chef of the Year while co-heading the

kitchen at Blakes Cafeteria. Emma is now a

certified Industry Trainer with an approach to

cooking which is fun, informative and hands-on.

Georgie’s Harvest

Stall 50, Coventry St

Supporting local farmers, seasonality and an

extraordinary passion for food is what Georgie

does best. Potatoes in every variety you could

dream of, pumpkins with a taste you’ll never

forget, yams, log grown mushrooms, fresh

chilli and wasabi, Australian garlic, and local

handcrafted condiments. Her customers are

fiercely loyal and her produce is superb.

Ida’s Alterations

Stall 232, East Aisle

Come to the magician with a needle and thread

for all your alteration needs. Ida has been

mending, sewing and taking hems up at the

Market for over 16 years. Originally from Italy,

Ida moved to Australia in 1960 and has honed

her craft to offer on-the-spot alterations. Have

your pants taken up, your dress let down or

your ripped jeans mended while you do your

shopping. She makes a mean meatball too.

OUR CONTRIBUTORS



24

Jesse Gerner

Añada and Bomba Tapas Bar

Añada is strongly influenced by the peasant

food of Andalucia, Southern Spain and the

flavours of the Muslim Mediterranean. Jesse

fell in love with this style of eating during his

travels and also from his experience working at

Moro and The River Cafe in London. Continuing

with the food he loves, Jesse opened Bomba,

a Spanish workers bar offering simple, well

executed Spanish tapas.

Joe Grbac

Saint Crispin

St Crispin is the restaurant venture of

Chefs Scott Pickett and Joe Grbac. Serving

modern Australian food, they offer a menu

demonstrating European techniques, bold

flavours and balance while being driven by the

seasons.

Nicky Riemer

Union Dining

Nicky Riemer is regarded as one of Australia’s

leading chefs and is now the proud Co-owner

and Head Chef of Union Dining in Richmond.

After heading numerous kitchens including

Langton’s and The Melbourne Wine Room,

Union Dining has allowed Nicky to share her

incredible skill and flair, offering a menu of

provincial European cuisine with contemporary

Melbourne class.

Ralph’s Meats

Stall 8, Deli Aisle

For over a century, successive generations of the

Ralph family have been serving up great quality,

Australian meat. Their business is, and always

has been, 100% family-owned and operated.

Specialising in aged beef and service with a

smile, we give you South Melbourne Market’s

Favourite Butcher in the 2014 MYOB Melbourne

Market Awards.

Simply Spanish

Stall 94, Cecil St

Fun loving tapas restaurant to sit back, relax

and enjoy some delightful food and fine wine or

homemade sangria. Home to the famous paella

cooked in big pans on the street.

South Melbourne Seafoods

Stall 4, Deli Aisle

South Melbourne Seafoods sources 98% of

their stock from Australasian waters, so you

know the fish are fresh and the environmental

impact is small. With an emphasis on sourcing

fish from sustainable fisheries, the catch of the

day you get from John and Nick will not only

taste great but also reduce your impact on the

environment.

OUR CONTRIBUTORScontinued...


REAL FOOD. LOCAL LIFE.



real food - south melbourne market · 2020-04-15 · since 1867, south melbourne market has been a...

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