Finally, we made it to Eveleigh Markets

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By , February 11, 2011 7:56 am

Eveleigh Market

This is another of those things I’ve been meaning to do for months, but the Charcutepalooza challenge gave me the kick up the backside to do it.  We finally made it to the Eveleigh Markets last Saturday morning to seek out some top quality, humanely raised meat.  I’m not quite sure what the definition of “close to home” is, but Eveleigh is a 60km round trip away, however, in the grand scheme of things, when you consider the size of Australia, that’s pretty close really!

Kylie Kwong

Now Eveleigh is a foodies paradise! Every stall specialises in seasonal, locally sourced produce and most allow you to sample the goods. And even better there are a few stalls that are there to sell their food to snack on whilst you shop. One of these stalls being Billy kwong, and most Saturdays you’ll actually find Kylie Kwong serving the customers and making the dishes from scratch. I absolutely didn’t mind queuing for my dumplings as it meant I got to watch the master at work, and this week, Matt Preston was also sampling the delights right next to me, genuinely a foodies paradise!

The produce

The only slight downside to Eveleigh Market is it’s a cash only destination. We knew this before we arrived, but hadn’t quite budgetted for all the amazing things we just couldn’t resist buying, so we had to trot off down the road mid shop to collect more cash. But we found some, and successfully managed to purchase pork and beef – both organically produced and one coming from rare breed animals; some amazing washed rind cheese – only after we’d sampled everything that was on offer from that stall of course; some organic beetroot – we had difficulties choosing between the traditional purple and the more unusual golden variety; exotic mushrooms – pick and mix from about 10 varieties; some King Edward potatoes – the most amazing find.

Potatoes!

For all of you reading this blog in the UK I can hear you shouting, “but I buy King Edward’s every week in Morrisons”. Well, I got very excited because this is the first time I have seen this variety here in Australia in the 4 years that we’ve been here.  I thought maybe it was the sentimental, grass is always greener me that thought King Edward’s make the best roast potatoes, but with the cool change that came though on Sunday afternoon, it allowed us to put the oven on and test the theory, and accompanied with the duck fat, they really were the BEST roast potatoes we’ve had in 4 years! I can see Eveleigh Markets becoming a regular date in our diaries!

There goes the beer fridge…

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By , February 9, 2011 7:43 pm

Duck starts curing

So we all know that Nic just LOVES to cook, that’s no secret at all! But she has now got ANOTHER project on the go!

She is still doing the Nic and Jamie project and if you are following the progress you will know that she has finished the first book and given her appraisal (!). She is now onto book two (The Return of the Naked Chef) and blasting her way through it!

Anyway, she now has a new and very exciting project on the go – CHARCUTERIE! – which includes all sorts of cured meats.

Wot no beer?!

She has started a new blog called niccooks.com which is now devoted to her food exploits, currently being the charcuterie challenge, CHARCUTEPALOOZA – have a look on the website for an idea of what’s going on. But basically Nic is part of 300 other bloggers across the world who are completing a monthly charcuterie challenge, followed by blogging about it on the 15th of each month. Completing all 12 challenges means you are in with a shout of winning a trip to France to go to a cookery school, amongst other things! The winner is picked on the quality of the blogs (obviously they can’t taste the produce) – but it’s all good fun!!

BACON!!!!

Anyway, round to the title of this post – curing meats requires very specific temperature and humidity, which means my (un-official) beer fridge in the garage has been commandeered to be a curing fridge! Nic bought a gadget which maintains the fridge temperature at 16 degrees (or whatever other temp you want) so it’s warm beer from now on…..

Not that I am complaining mind you (I may find another fridge on ebay…), she has already completed the first challenge which was home made bacon. She’ll be blogging about it on niccooks.com on the 15th of this month so make sure you check it out!! All I can say is, she (well, we) thought that it hadn’t worked, but it was spectacular!!! THE BEST BACON EVER.

Till next time…

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