I ATE WHAT in Sydney, Australia | Farmers market

I ATE WHAT

Locality: Sydney, Australia

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25.01.2022 A taste of Latin America! Minced beef, slaw, cheese and jalapeños. I live to praise the humble cabbage. ... Simple slaw recipe Thinly slice cabbage Chopped coriander Lemon juice Seasoning Mix Stuff your tortilla

24.01.2022 Asparagus is so delicious it requires little intervention. Perfect sautéed in butter and a sprinkling of seasoning. Yum! Pre-order your produce box by Wednesdays and pick up Saturdays at @Cornersmith, Annandale

21.01.2022 Market Menu 7.11.20 Kale Bok choy Baby cos... Carrots Onions Sebago potatoes Apples Oranges Coriander Mint Market Extras Zucchini Cucumber Ginger Pre-order your produce box by Wednesdays and pick up Saturdays at @Cornersmith, Annandale

17.01.2022 Sage produces purple edible flowers. Use these beauties as decoration on baked goods, in herbed vinegars, scattered in salads or a fresh herbal tea. Pre-order your produce box by Wednesdays and pick up Saturdays at @Cornersmith, Annandale

12.01.2022 Lettuce is placed in one of four categories romaine, crisphead, butterhead or loose-leaf. There are so many varieties and colours from deep burgundy red to vibrant greens. Ways to eat lettuces:... Lettuce wraps Sautéed Grilled Braised Salads Each variety has its own texture and flavour profile.

08.01.2022 Growing up in a Latin household we absolutely love our versions of simple coleslaws. Coleslaw is a thing across Latin America and every country has their own versions. A perfect side dish consisting of finely shredded raw cabbage with a salad dressing, either a vinaigrette or mayonnaise. A favourite lime dressing to try Add all ingredients to a jar, shake and pour over cabbage ... 1/3 cup lime juice 1/2 cup EVOO 1/2 teaspoon ground cumin 1 teaspoon honey 2 crushed garlic cloves Season Pre-order your produce box by Wednesdays and pick up Saturdays at @Cornersmith, Annandale

02.01.2022 Grilled cos with lemon anchovy butter dressing Recipe @gourmettraveller Ingredients 4 baby cos lettuces, halved... For brushing: olive oil To serve: crusty bread Lemon-anchovy butter dressing 80 gm Italian cultured butter, coarsely chopped 2 anchovy fillets, finely chopped 2 tbsp rosemary, finely chopped 1 garlic clove, finely grated Finely grated rind and juice of 1 lemon Method Heat a char-grill pan over medium heat. Brush cos with olive oil and grill cut-side down until charred (2-3 minutes). Turn and grill other side (2-3 minutes), then transfer to a large serving dish. For lemon-anchovy butter dressing, stir butter, anchovies and rosemary in a small saucepan over medium heat until butter melts, season to taste, add remaining ingredients and stir to combine. Drizzle warm dressing over lettuce and serve with crusty bread. Pre-order your produce box by Wednesdays and pick up Saturdays at @Cornersmith, Annandale