TOPICS : the new Mullumbimbi farmers market, great food markets around the world, ‘cooking with the stars’, cooking styles and famous cooks of each star sign –  today aquarius

GUESTS:

Judy McDonald, world-wide marketologist and head wrangler at the North Byron Farmers Market

Lilith, belly astrogourmet and hula queen

A FEW OF OUR FAVOURITE OVERSEAS MARKETS:

* Hong Kong island food market
* Barcelona, both the large central market and smaller local ones
* in Paris, place Monge and boulevard Richard Lenoir/Bastille (this is a big favourite of both Sister T and Judy’s)
* in London, sister T likes the Borough market, Judy has checked out many more and recommends  :
Brick Lane
Ridley Road [last of on the original London barrow markets [Dalston]..very
Afro/Carribean
Stoke Newington Organic Market
Angel Islington Farmers Market -more inner London trendy
* there are so many more great markets around the world, we’d love to hear about your favourites, and what do you think about getting some covered market structures here?

GUEST RECIPE: an Aquarian-friendly suggestion from Lilith

– see more about Aquarians in the kitchen in the Cooking with the Stars section

“Obviously classic recipes are a yawn for Aquarians so keeping in mind their
love of the esoteric and obscure I’ve chosen a retro recipe from the Vogue
Autumn Collection of 1987 as a suitable surprise for an Aquarian birthday.”
Lilith

TOMATO ICECREAM  WITH  TOMATO COINTREAU SAUCE

Ingredients for Icecream:

4 medium tomatoes chopped
grated rind of 2 lemons, juice 1 lemon
4 egg yolks
3/4 cup sugar
1 cup milk, dash vanilla
300 mL thickened cream

Ingredients for Sauce:
6 tomatoes chopped, peeled, seeded
grated rind + juice of half lemon,
grated rind + juice of half orange
half cup sugar
generous Graham Kerr size slosh of Cointreau
sweet basil leaves to garnish

Method for Icecream:  Cook tomatoes till the consistency of thin jam and let
cool.  Puree the cooled mix, pass through a sieve, discard solids, add lemon
rind and juice, set aside.  Beat egg yolks and sugar together, add milk and
vanilla, cook over low heat till mix coats back of a spoon, let cool.  Then
combine the 2 mixtures together, add cream and freeze.

Method for Sauce:   Cook all ingredients except Cointreau to a thin jam.
Puree in blender, pass through sieve, discard solids, add Cointreau to
remainder and chill.

Serve a little sauce on each chilled dessert plate with tomato icecream in
the centre garnished with a sweet basil leaf.

EDIBLE QUOTE:

this week in honour of the year of the tiger, a Chinese proverb from about.com:
“Enjoy yourself.  It’s later than you think.”
AND A GOOD BOOK:

Look out for a book about the markets of Paris, with lots of recipes and an introduction by one of our featured Aquarians, the great chef Paul Bocuse (yes it is all connected, grasshopper)

Nicolle Aimee Meyer and Amanda Pilar Smith: Paris in  a Basket, Konemann 2000

“Above all, do not forget to give  a word of encouragement to the vendors when you find quality products.  They value your opinion and it helps them to keep their stand and forge ahead in their continuing fight against industrialized products.”  Paul Bocuse

WEBLINKS AND CONTACTS:

belly@belly.net.au  – please get in touch

mullummarket@gmail.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it     , or 0413 610 222 if you would like to be a stallholder or volunteer at the new Mullum farmers market

http://chocolateandzucchini.com/parismarkets.php – a great list of the Paris markets from a highly regarded blog

http://www.guardian.co.uk/travel/2008/nov/28/paris-markets-shopping-trips-france?page=all – article about a few of the markets including Richard Lenoir

http://gohongkong.about.com/od/photosofhongkong/ig/Hong-Kong-Food-Market/ –

some pics of Hong Kong markets, but to get the flavour read:

http://www.travelintelligence.com/travel-writing/food-markets-hong-kong

http//wwwtimeoutcom/london/shopping/features/1968/Londons_best_food_markets.html
– lots of London markets in this article, learn even more from the comments of other Londoners

http://www.transitionsabroad.com/listings/travel/travel_to_eat/slow_food_and_markets_in_barcelona.shtml – I want to go back!

http://www.grahamkerr.com/gk.php – a wonderful Aquarian – this is his site, lots of recipes

http://www.facebook.com/note.php?note_id=61716293699 – blue curacao caviar – you can’t get more Aquarian than this

http://www.alifewortheating.com/france/paul-bocuse/ – a blog entry that takes you through a meal at Paul Bocuse’s in technicolour, dish by dish – so when you get there you can keep the camera in your bag