Oct 2019 - present
1.0
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Ainsley's Australian Market Menu sees Ainsley Harriott traversing Australia on a fun-filled food adventure through some of Australia's most diverse and colourful produce markets.
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S1 Ep1
10th Oct 2019
The first stop on the âAinsleyâs Market Menuâ is Willunga, a bustling farmers market in a charming, little town in South Australia. After setting up his stall Ainsley goes in search of the finest produce for his menu. Along the way he discovers some glorious pork loin from a rare breed pig farmer, for his spicy âChargrilled Jerk Porkâ. For dessert, Ainsley selects some juicy strawberries and rich cream for a simple layered treat that honours seasonal ingredients. And to wash it all down a chilled mulled cider, perfect to enjoy with some fellow market goers on a balmy afternoon!
S1 Ep2
17th Oct 2019
Ainsleyâs next stop is the coastal town of Warrnambool in Victoria, where rolling green pastures meet the deep blue sea. That means great beef, creamy dairy and the freshest seafood, all available at The Fresh Market Warrnambool. Ainsley doesnât waste any time, finding some succulent beef fillet from a local farmer for his delightful âSesame Soy Beef Lollipopsâ. Then he hunts down some fresh mozzarella which he pairs with locally smoked ham and fresh figs. To finish the day Ainsley canât resist something sweet, using a local rhubarb jam to top his British âDrop Sconesâ â that he shares with new friends, young and old.
S1 Ep3
24th Oct 2019
Ainsley is headed up north to the âGlobal Food Marketâ in Logan to experience one of the worldâs most culturally diverse markets. With so many exotic fruits and vegetables on offer, the challenge is on to turn this bounty of global produce into a market menu that will win over the locals. Ainsley meets hardworking local farmer, Ram who was originally born in Fiji and grows all of his own produce in his backyard. Ainsley discovers itâs Ramâs 85th birthday and thinks it only fitting to cook him a vegetarian curry to celebrate, using Ramâs very own unique ingredient, âkundruâ. To cap off a marvelous day Ainsley whips up a creative lamb slider served on grilled cassava.
S1 Ep4
31st Oct 2019
Ainsley heads south to Tasmania to take in Hobartâs famous Salamanca market. Known for itâs rich soil, clean air, pure water and passionate growers, Ainsleyâs on a mission to find out if the Tassie produce really lives up to the hype. From the moment Ainsley sets foot in the market he is inspired to cook by the high quality fruit and vegetables. His menu starts with a colourful salad of grilled vegetables that he tops with a luscious ash log cheese and pickled walnuts. Next, Ainsley canât go past farmer Bobâs Tassie apples, whipping up an âApple Isle and Walnut French Toastâ. And to finish things off Ainsley finds some of the worldâs best oysters for a deep fried, spicy treat that has the market goers coming back for more.
S1 Ep5
7th Nov 2019
Ainsleyâs journey takes him to the coastal haven of Wollongong, for the hustle and bustle of the âFriday Foragers Marketâ. Thereâs a big emphasis on organic food and before long a juicy organic watermelon catches Ainsleyâs eye which he matches with some pure, wild honey and coconut. Next up Ainsley spots some beautiful pink oyster mushrooms from local grower, Jessie, which he sautes with amaranth leaves, a local caprino romano cheese and serves on freshly baked sourdough. To round out his menu, Ainsley picks up some organic eggplant for a tempura with Asian spices and honey - a sure fire crowd pleaser!
S1 Ep6
14th Nov 2019
Itâs the last stop on the âAinsleyâs Market Menuâ tour and weâve arrived in the heart of Adelaide to visit âAdelaide Central Marketâ, the largest undercover fresh produce market in the southern hemisphere. With a large array of seasonal fruits and vegetables on display, Ainsley spots some green heirloom tomatoes which he matches with a Duck Confit from a French smallgoods supplier. Next up, Ainsley celebrates South Australia seafood with for a Moroccan inspired fish tagine. And continuing on with his Morrocan theme, Ainsley grabs a few ingredients for a âMango Lassiâ with a Moroccan twist, which he shares with the local market goers to celebrate the end of a wonderful tour.