Tomato Bruschetta & Stuffed Zucchini Flowers plus Mushroom and Eggplant Curry

Tomato Bruschetta

Ingredients

Grape tomatoes
Olive oil
Basil leaves
Salt and pepper

Method

Saute tomatoes in olive oil until they start to soften. Then tear fresh basil leaves and add to tomatoes with salt and pepper to taste. Spoon mix onto freshly grilled sourdough bread.

Peter Wolfe

Chef Peter Wolfe his hosting free cooking classes at The Original Eumundi Markets on the Sunshine Coast.

The classes are now taking place at 10am and 11am each Wednesday in the food and produce precinct of the market.

As founder of Cedar Creek Farm Bush Foods in Belli Park, Peter is renowned for his kitchen wizardry, and for his exciting recipes incorporating bush foods and organic ingredients.

His market cooking demonstrations highlight the quality and diversity of locally grown produce on sale each week at the markets.

"There really is a remarkable selection of fresh produce available at Eumundi markets - everything from fresh fruit and vegetables, artisan cheeses and freshly baked goods to sauces and condiments using exotic recipes from as far away as Argentina and the Mauritius Islands"

"The recipes we've created here in the markets the last few weeks include Bush Spiced Naan Bread topped with Chimichurri, Rosella Glazed Kangaroo Fillets with a Macadamia Nut Native Herb Crust, Spicy Croc Bites, Crab Wontons and Stuffed Zucchini Flowers.

"It's hard to imagine a more vibrant location for a cooking class - the colours, the music, and the upbeat market buzz all combine to provide a pretty unique backdrop for my demonstrations and lessons," he said.

Stuffed Zucchini Flowers

Ingredients

Zucchini Flowers

B
100g fresh cow curd
1 large spring onion finely chopped
An equal amount finely chopped coriander

C
SR flour and soda mixed into a thin batter
SR flour for dusting
Oil for frying

Method
Mix all ingredients in B. Stuff into flowers. Dust in SR flour then dip in batter and fry until golden brown.

Mushroom and Eggplant Curry

Ingredients
500g eggplant
500g Swiss brown mushrooms
1 medium onion
200mls coconut milk
2 limes
Curry paste to taste
Garlic and ginger
Salt and pepper
Macadamia oil

Method

1.Prick eggplant with a fork then place in a hot oven till soft to touch.
2.Scoop flesh out of skin then dice roughly.
3.Dice mushrooms into 2cm pieces
4.Slice onion
5.Fry onion, ginger and garlic until aromatic then add curry paste - 1 tablespoon for mild, 2-3 for medium. Cook for 2 minutes or until combined. Add mushrooms and cook until soft. Put the cooked eggplant and coconut milk in pan and allow the sauce to reduce until creamy.
6.Adjust the seasoning with salt and pepper. Squeeze in some fresh lime juice and a touch of lime zest and sprinkle with coriander to garnish.
Enjoy!

To accompany curry

Diced pineapple sprinkled with salt and chilli.

Banana coated with coconut and lime.

A salad of tomato, mint, coriander, macadamia oil, red wine vinegar, salt, pepper and lime juice.