Market Curator - Matt Kemp

Our market curator, Matt Kemp, is one of Australia’s most well respected and recognised chefs. Born in the UK, Kemp has always had a deep seated passion to cook. He has worked with and for some of the best in the business, including London restaurant The Square, a two star Michelin restaurant, and the legendary Banc restaurant on his arrival to Australia.

In 2000, Kemp opened Restaurant Balzac, which he owned for 11 years receiving numerous accolades including a two hat status with The Sydney Morning Herald Good Food Guide Awards and inclusion in the Australian Gourmet Traveller Top 50 Restaurants. Kemp has since opened numerous other restaurants including The Devonshire.

Kemp now works alongside venues, including Moore Park Produce Market, in concept and menu design, whilst being the Executive Chef at the acclaimed Q Station.

Kemp is passionate about fresh local produce. His values are shared by all stallholders, and are enshrined in the Market Charter with provenance, sustainability and product integrity its core.

Don't miss out on Kemp's Khristmas Workshop Wednesday, December 21!

 

In season: Artichokes

The artichoke is developed from the cardoon plant and is thought to have originated in the Mediterranean region. There are references to it being grown in Italy from around 300 B.C, and by the ninth century it was being cultivated by the Moors in southern Spain. It is thought to have been introduced to England in the sixteenth century. Today the artichoke is prized in French and Italian cookery, whilst recipes for stuffed artichoke have long been popular in Arabic cuisine.

Artichokes are currently in season, so when buying, pick artichokes with well-coloured, undamaged, tightly-closed leaves. Fresh artichokes will be heavy for their size due to their moisture content, smaller artichokes have more tender leaves (baby artichokes may have leaves that are entirely edible), whilst larger ones have bigger hearts.

Welcome Vannella Cheese

A very big Moore Park welcome to Vannella Cheese!

Vannella Cheese is a family run producer of fresh/soft Italian cheese, artisan artisan made & handcrafted by Head Cheesemaker Vito Minoia.

Vannella Cheese was born in Conversano, Puglia. The hometown of Head Cheesemaker Vito Minoia, and his wife Pina. Conversano is also the birthplace of Vannella's burrata, a fresh, stretched curd cheese that is filled with creamy stracciatella and then hand-tied. At 16 years old, Vito (apprenticed to a cheese maker in Conversano), learnt how to stretch curds the traditional way...by hand!

Over the following years Vito worked in some of Italy’s best cheese factories, however returned to Conversano to start a family and cheese business, Caseificio Vannella, with Pina.

When the family moved to Australia, they brought a little bit of Conversano with them, yes even the cheese! First setting up in Cairns to be close to the dairy herds and buffalo, and later moving to the city, to bring the fresh cheese closer to the tables where it was being served.

Vannella now make a variety of fresh, stretched curd cheeses that sing the traditions of Conversano, along with what they have learnt from Australia. You can’t get closer to tradition than that!

Margi Kirkby Workshop (Gwydir Grove)

October 26, 2016

We had the wonderful Margi Kirkby, Owner and Producer at Gwydir Grove Olives host today's workshop. Margi shared her extensive knowledge of the olive industry during her Q&A, hosted by Market Curator Matt Kemp. Together they then baked a delicious pistachio and olive oil cake.

5 things you may not know about olives and olive oil:

  • The olive seeds also get crushed in the pressing process as they too contain a small amount of oil.
  • Gwydir Grove spray any wastage from the pressing process back onto their olive trees.
  • When shopping, check for the triangle symbol to make sure the quality of the olive oil has been tested and certified by the Australian Olive Oil Association.
  • Olives are very bitter straight off the tree, so once picked they are left in salt and water for 8-9 months!
  •  The difference between black and green olives is based on their maturity and ripeness (starting off green and turning black with age).

Aussie Pineapples Endless Summer Extravaganza

September 10, 2016

 

Australian Pineapples took over the market for a day of delicious activities to kick off the season!

Hosted by Australian Pineapples ambassador, Martyna Angell from The Wholesome Cook, market goers were treated to live cooking demos and samples of delicious pineapple inspired dishes.

For more info:

www.aussiespineapples.com

www.wholeseome-cook.com

 

 

Richard Mitchell (The Meat Emporium)

September 7, 2016

A pre-cut 1kg lamb backstrap fillet can cost up to $70 at a butcher, however today Richard showed us that it can be quick and easy to cut it yourself, and with a saving of more than $50!

Founder of the The Meat Emporium, Richard Mitchell, hosted today's cooking workshop. Richard took participants on a tour of the market, where he selected fresh produce to create his mouth-watering Lamb Loin Salad!

MINDY WOODS WORKSHOP (GOURMET EARTH)

August 31, 2016

MasterChef contestant and Gourmet Earth founder Mindy Woods hosted today's cooking workshop. Mindy took participants on a tour of the market, where she selected fresh produce to create her delicious Fish Tacos!

"Mexico is one of the most vibrant food cultures in the world. The warmer months in Australia are the perfect time to enjoy the punchy fresh flavours of Mexican cuisine. 

"When I travelled through Mexico last year I learnt that unlike in Australia where we enjoy our salsas as a dip, Mexicans use their salsa to season their food, adding flavour and spice to everyday dishes." - Mindy Woods