# Adelaide Central Market Watch #19

There is big value is in citrus this week with fantastic quality, abundant varietal choices and good prices.


FRUIT & VEG
Bumper mandarin crops means smaller fruit on the tree but great value and selling at many stalls for $2.50 kg. Navel oranges are $3.99 and lemons are four for $2 at Aubergines S57. Misty gem passion fruit are loaded with pulp, three for $2 , Albanese silver beet $3.60 bunch, fresh Jerusalem artichoke $1.79 kg and 250gm pun nets of sweet yellow cherry tomatoes from Murray Bridge and try their free range eggs from Clare Valley $5.99 dozen, all from House of Organics S34/35. Tasmanian truffles are in season until August and their quality rivals the famed Perigords. Visit Marco at S68 or follow CookThisTV on Facebook.

Lucias Fine Foods (Photo courtesy Lara Cameron-Smith)

SevenHill Fine Foods (Photo courtesy Lara Cameron-Smith)

Taste of Marakech (Photo courtesy Lara Cameron-Smith)

Fresh truffles (Photo courtesy Lara Cameron-Smith)

more truffles (Photo courtesy Lara Cameron-Smith)

GOURMET
Kate's Patisserie S50 has the Afghan tandoori naans two bags for $5 and the Lebanese pita bread for $1.50 per bag of six.
Kolophon caper berries are the rage. The berries come pickled with Murray River salt $12.95 for 150gm jars, as caper seasoning where the used pickling salts are mixed with dried capers $9.95 for 40gm jars , also as a powder and as nibbles. Gourmet to Go S42 and Jagger S38

MEAT AND POULTRY
Go to Feast@the Market for certified organic milk-fed lamb and Coorong angus beef cheeks. The 6-8 week old Suffolk meat is lean, pale and tender $20.99kg and all cuts are available. The trimmed beef cheeks are perfect for slow cooking and cost $19.99kg.
Vegas Poultry ,S62 has Inglewood certified chickens, whole only for $14.99kg. Economy short-back bacon $8.95kg from Con's S18/19.

SPECIAL
Peru Cafe Femenino coffee from The Grind S14, is organic and Fair Trade certified, the latter meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. Cafe Femenino is an organization that supports women farmers and their families in coffee growing communities $11 for 250gms. Rich, deep aroma with a hint of chocolate.
 

# Adelaide Central Market Watch #18

Thanks to readers who follow up products with Stallholders and mention Market Watch. We love the feedback. If you tweet we are on @MyCentralMarket and @foodtoursSA

FRUIT AND VEG

Brussels sprouts are in peak condition now. Michael at S53 has Brussels displayed on their flower spikes. Michael also has the last of the persimmons and suggests finding your dehydrator to preserve the fruit for great lunch-box snacks.

Navel oranges are the best buy now. Fabulous quality, they are locally grown and priced as low as $1.99kg. 

Nick and Emelia, owners of Aubergine, S57, say the cold snap has stunned local vegetable growth.  Supply is lowered and we can expect prices to creep up for above-ground vegies. Capsicum, eggplant and cucumber prices will go up about $1 per kg.  In-ground vegies like potatoes, beetroot and carrots are unaffected and prices are going down.

Central Fresh, S49 has green beans at $5.99kg, pink lady apples at $1.95kg, pears at $1.80kg and the lowest price for bananas at $9.99kg.

Coco's, S20/21, has the first tamarillos for $1.80 each and Jazz apples for $5.95kg. Jazz is a cross between Gala and Braeburn apples, having firm and crunchy flesh and a tangy, sweet flavour.

Lien Heng's best buys are bitter melons for stir-frys at $6kg, sugar peas at $6 for 500gms and spaghetti and winter melons for $5kg.

BREAD & CHEESE

Corner Deli, S71, has great offerings in cheese this week with 200 gm wedges of White  Castello Brie at $3.99 and NZ Epicure cheddar blocks for $15.99kg.

Dough, S45, rocks the boat with two new artisan bread rolls, designed for cheese. The raisin and walnut white sourdough knobs are $1.50 each. The other is a white sourdough twist roll, oozing with grilled Aussie Jack cheddar and Emmental.

Go straight to Jaggers for fresh and squishy Iranian dates - $6 for 500 gms. Try stuffing them with ground pistachios, sugar and orange blossom.

MEAT

Stretch your dollar with mince this week. Beef mince is $9 kg, pork mince $7kg, lamb mince $11kg and chicken mince is $8.50kg from O'Connells.

SPECIAL

Simon Bugeya has maintained the Italian tradition, inherited from his grandparents, for producing real food from real gardens in real sunshine. Simon's tomato sauces are among the best handmade sauces on the planet.  Made exclusively from hand-picked, ripe, Roma tomatoes from local farms, the  sauces lock in the sunshine and flavour of hot South Australian summers.

Simon has not dared to change his Grandmother’s recipes. They include classic Napoletana, Passata and pizza sauces, all for under $8 per jar at Lucia's Fine Foods. WR3

#Adelaide Central Market Watch #17

As we head into winter, food prices in the ACM are bucking the trend by going down not up.

Fruit And Veg

Local orange prices are coming down as Australian exports face tougher international competition. Mandarins from Paringa, SA, have also come down in price and are 2kg for $5 at McMahons. Limes at Stall 69 are an all time low at $2.50 kg, Adelaide Hills rhubarb is $11.99kg, bunches of leeks and baby beets are both $3.99. Look for the new Kestrel potato for $2kg. Stall 69 owner, Lee, has a snappy recipe card using new purple potato. "BBQ potato with roast garlic aioli and rocket-asparagus salad." Thompsons at S26/27 best buys are pears, broccoli and brown onions all under $3kg. Seven Sisters S54 prices are always low and this week apples are $1.99kg and spinach bunches $2.50kg.

Olives and Oil

The humble olive needs its own section at this time of year. Olives are being picked right across SA. Now is the time to pounce on the local fruit and cure them. Jagger S38, has 21 varieties already cured and swimming in oils, spices and brines. Con's range at S18/19 is in 12 styles and Good Cuisine (S10) has a range of 24 that includes the pale-coloured 'blond Gummeracha'.

The new season oils are arriving and the 2011 Rio Vista Olive Oil is available as an $11 cleanskin 750ml from Providore S66. The extra virgin oil is cloudy to look at, has peppery and bitter tastes and clear granny smith apple characters.

Meat and Seafood

Samtass whole flathead is such a good fish to BBQ. SA species is $11.99kg and the dark skinned Victorian Tiger flathead is $12.99kg. Rub with Asian curry pastes, lay on a bed of lemongrass stalks, seal in alfoil and BBQ for 20 minutes. Serve whole with baked rice.Pork continues to hold the best price at the moment. Rolled pork roast $5.98 kg from Tony O'Connell. Perfect for Schweinebraten, the traditional German caraway seed-roasted pork with dumplings, red cabbage and apple sauce.

Special

Charlesworth Licorice Allsorts are selling a 'Grab-a-Bag' 485gm bag for $5. I could not resist. The allsorts are made of liquorice, sugar, coconut, aniseed jelly, fruit flavourings, and gelatine. Uber-sweet yellow, pink, green and white fondant sandwiched between firm black licorice – a sweet way to finish the Market shopping.

Seven Sisters, Adelaide Central Market

Thompsons , Adelaide Central Market



Stall 69, Adelaide Central Market



Stall 69 owner, Lea Bugeya

Stephan , Owner McMahons, Adelaide Central Market

Samtass, Kings of the Sea, Gus, Sam and Kosta

The first Food SA Summit 2011

The first Food SA summit is an opportunity to generate ideas with some of Australia's most creative food industry thinkers. Participants are encouraged to bring their curly questions, challenges and products to this hands on food exchange, Tuesday 12 July 2011, 9am to 5pm followed by networking, at the Waite Auditorium.
www.foodsa.com.au




THE MARKETER

MAKING THE MOST OF YOUR PRODUCE

Develop a product to fit the market, recruit, select and engage with the supply chain (a SWOT of direct, distributor and agent channel models) plus a few war stories on how to deal with the operational aspects of each link in the chain and the future directions in food.

John Susman is a globally renowned seafood expert and pioneer of the Australian food scene. A passionate advocate of produce driven cuisine, he has spent years working with producers, chefs and retailers around the globe, consistently asking (and answering) the question of: “how can we do it better?”



THE THINKER



FUTURE OF FOOD

Striking the balance between value added, luxury brand positioning and lean manufacturing principles in food.

Göran Roos is the current Adelaide Thinker in Residence and is supporting the development of a strong plan for future directions in South Australia's manufacturing industry and raising its profile. An Honorary Professor at Warwick Business School in the UK and the founder of Intellectual Capital Services Ltd., Goran is a leading think tank on technology and business futures.





THE RETAILER

A LOCAL RETAILING LEGEND

Drawing on 25 years experience, Joseph will provide insight into the Romeo Retail Group, particularly the benefits of working with local markets and businesses in retail.

Joseph Romeo is Co-director, Romeo Retail Group, a South Australian retail icon employing 2,000 South Australians across its 24 stores - IGAs, Foodlands and organic wholefoods. Accolades include winning State Retailer of the Year four times, National Retailer of the year twice and International retailer of the year twice.



THE CHEF

MAKE YOUR PRODUCT APPEAL TO CHEFS

An insight into the working of a restaurant kitchen. The 'must dos' for producers to catch and retain the attention of chefs.

Jared Ingersoll, Chef and media personality is known for his restaurants Danks Street Depot and Cotton Duck, appearances on Ready Steady Cook and for numerous award winning cookbooks. Jared works hard to celebrate the efforts of small scale and local producers and is committed to ethical and sustainable food principles.



THE MEDIA SPECIALIST

DEVELOPING A MEDIA STRATEGY

What are the base level communication tools required to effectively talk to the media and market.



Anthony Huckstep is an Award-winning journalist and author. Editor of Australia's leading restaurant business title foodService Magazine, a restaurant critic for the iconic food bible Sydney Morning Herald Good Food Guide and reviewer for the Sydney Morning Herald Good Cafe Guide.

THE LOGISTICS

HOW TO KEEP YOUR PRODUCT COOL

Introducing the coolant calculator - the solution to guarantee your products arrive fresh to market.

www.foodsa.com.au

#Adelaide Central Market Watch #16

Pear lovers are testing their poaching skills on the perfect pears now available. Try twice- cooking the Beurre Bosc variety. First, poach with Tahitian vanilla pods available from Leo's Cheese ST 28/29, then bake and serve with Alexandrina cream from Smelly Cheese ST44. The Beurre Boscs are $4.99 at ST44.

FRUIT & VEG
Riverland Imperial mandarins are sweet and juicy at $2.99kg. Huge Chinese cabbages are $2.50 each, watermelon is 99c kg, corella pears are $5.99kg and the end of season crimson seedless grapes are $1.99kg, all from Stephan at ST16. Con's ST52 has large Hass avocados, 3 for $3, sweet baby carrots $2kg and the last Adelaide Hills persimmons for $4kg.

Starfruit



Dacca Bananas



Coco's has some great new lines. The stars are new-season guava for $9.95kg, red-skinned Dacca bananas $14.95kg, starfruit 3 for $5 and bunches of mixed white and purple carrots for $4.95. The ripening red Dacca has a red-purple skin, creamy light-pink flesh and a delicate raspberry-banana flavour.

Michael's ST53 has six local apple varieties all at $3kg.

MEAT, SEAFOOD & POULTRY

Chicken breast fillet is $8.99 at Poultry Cuisine ST51, large, whole SA squid $19.90kg and live 1kg bagged Boston Bay mussels are $8.90 at Samtass.

It's roasting weather this week so try O'Connells red-wine, garlic-beef roast $9.90kg, tequila-lime, scotch fillet of pork $11.90kg or the boneless lamb legs, marinated in a traditional Greek spice mix at $13.90.

SPECIAL

Bibimbap is the signature Korean dish made by Sunmi at Stall 1. Meaning "mixed meal', Bibimbap is served in a very hot stone bowl. Warm white rice is topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) is added and diners stir the ingredients before eating. Sunmi's nickname for the popular dish is "taxi driver food" as it's "mix, eat and go!!!"

Top fare corners the market in Adelaide - Travel - Lifestyle - Moonee Valley Leader

Top fare corners the market in Adelaide - Travel - Lifestyle - Moonee Valley Leader

CALLUM Hann has a dream for the perfect cup of coffee.


The MasterChef 2010 runner-up would make his sugar from fresh cane, grind his coffee from aromatic beans and squeeze his milk from a contented dairy cow for that ideal “flat white with one”.

That dream may be a long way off, but according to the boy from the Barossa everything else for foodies to casual cooks can be found at the Adelaide Central Market - the perfect day trip or short stay for Melburnians.

Hann buys his ingredients at the 142-year-old market and calls it “the epicentre for food in South Australia”. “It’s not as big as somewhere like the Queen Victoria Market in Melbourne, but it’s got heart and soul, you could get lost in there,” Hann says.

The market, bordered by Gouger and Grote streets in Adelaide’s CBD, is an undercover smorgasbord with a “village-like atmosphere”, according to gourmet stall Providore owner Mark Gleeson.

Gleeson runs tours of the market, threading small groups through the fruit and vegetables, gourmet cheese, bakeries and coffee shops, showcasing the highlights and giving a peep into the history and successes of the market.

Start at the chocolate fountain at Providore, then drool at the menu at Lucia’s Pizza and Spaghetti Bar.

If you like what’s on offer but can’t stay for a meal, wander next door to buy the ingredients to make the dishes at home.

Learn of the history of the first Asian stall at the market on your way to sample the finest cheese at The Smelly Cheese Shop.

Then pick up your favourite cut of meat at Feast @ the Market, as recommended by Hann and also food writer Stephanie Alexander.

#Adelaide Central Market Watch #15

Kick off the shopping with superfoods, grains and pulses from House of Health, ST 73-74.

Australian grown and kiln-dried organic red quinoa $14.99 kg, makes for a high-protein basis for soups, braises, breads and bakes. Amaranth grain is $14.50kg, Yorke Peninsula green-brown lentils $3.00kg and the All-in-one soup mix of beans and lentils is $4kg

Follow on with classic winter vegetables such as broccoli, celery and shallots - all are excellent prices and quality at the moment. Butternut pumpkins at ST 69 are $2 each. Choose different potatoes for different meals. Dutch Cream are waxy and perfect to roast, Nicolas for mash and the starchy King Edward for the best chips. All are under $5kg at ST34-35.

Queensland strawberries, tangelos and mandarins and Californian cherries are here for our winter.

Meat and Poultry

Casserole meats from Barossa Fine Foods are great this week. MSA yearling diced beef is $9.90kg. MSA beef is a grading program designed to guarantee tenderness. Ox-tail $11.99kg, Osso Bucco $13.99kg and lamb shanks are $4.50 each.

At $8kg, try O’Connell’s pork belly. Roasted on high, fat-side down first, flip when the crackling is crisp and glaze with a sharp marmalade to finish the roast. Take home a free copy of the Meat and Livestock Association’s Entice magazine for

ideas. Vegas Poultry ST62, this week has a 5 for $6 promotion on chicken koftas.

SPECIAL

The best time of day to eat chocolate is before, during or after any kind of activity, during working hours, morning or afternoon tea, with or without drinks, coffee, or pretty much any time you have a pulse.

There are four new handmade chocolates from Adelaide chef and chocolatier, Marcus. Using only Belgian chocolate, these are, a rectangular block chocolates, the centre made using local box honey from Echunga and milk chocolate then covered in 75% dark chocolate.

Then there is a truffle made with local currants and brandy, coated in dark chocolate and dusted with Dutch cocoa.

The third is a butter dark chocolate ganache truffle with peppermint, coated in dark chocolate and rolled in chocolate shavings.

The last truffle is organic lemon and saffron in white chocolate and coated in dark chocolate.

Priced at $1.50 each only from Providore ST 66.