Wakefield Press’s new book, Adelaide Central Market: Stories, people & recipes, captures the memories and stories of the traders of the past and the current familiar faces that visit the Adelaide Central Market throughout the past 150 years. It shows how important the market is to Adelaide and how it brings together the community with delicious seasonal-driven recipes from stallholders’ families, producers and chefs around the state.
This book is filled with incredible stories, recipes and images that demonstrate the world-renowned culture and enlightenment the Adelaide Central Market brings to the city of Adelaide. Here you’ll find delicious seasonal-driven recipes from stallholders’ families, producers and chefs around the state.
Read on for a recipe for a surprisingly simple warm-weather meal from the Summer section of the book. Recipe by Karena Armstrong, Chef at the Salopian Inn, Mclaren Vale.
Garfish with tomato, eggplant and tamarind salad
Preparation time: 25 minutes • Cooking time: 5 minutes • Serves: 6
- 2 long eggplants, sliced into 1/2 cm rounds
- 2 teaspoons salt flakes
- 3/4 cup (180 ml) vegetable oil
- 2 punnets (500 g) ripe cherry tomatoes, washed and halved
- 3 red shallots, finely sliced
- 2 long red chillies, sliced
- 1/2 bunch coriander, washed and leaves picked
- 1/2 bunch Thai basil, washed and leaves picked
- 1/2 bunch mint, washed and leaves picked
- 1/2 cup (50 g) fried shallots
- 1 tablespoon tamarind paste
- 1/4 cup (60 ml) lemon juice (approx. 2 lemons)
- 11/2 tablespoons fish sauce
- 1/4 cup (60 ml) extra-virgin olive oil
- 12 garfish fillets
- 2 tablespoons vegetable oil
- Salt flakes and freshly ground black pepper
Firstly, place sliced eggplant in a colander and sprinkle with salt, tossing to combine. Set aside for 5 minutes, before rinsing well with water and patting dry with kitchen paper.
Heat oil in a large heavy-based frying pan over medium heat. Add eggplant in batches, cooking until soft and golden. Place cooked eggplant on a plate covered in kitchen paper to drain before setting aside in a large mixing bowl.
Add the halved tomatoes, shallots and chillies to the cooked eggplant, tossing to combine. Combine herbs and fried shallots in a separate small mixing bowl.
For the dressing, mix all the ingredients together in a small mixing bowl. Pour dressing over the eggplant and tomatoes, tossing to combine.
For the garfish, heat a barbecue to high or place a chargrill pan or heavy-based frying pan over high heat. Brush garfish with oil and season with salt and pepper. Place fillets skin down on preheated barbecue and cook for 1–2 minutes. Carefully turn the fish and cook for 30 seconds, then remove immediately.
To serve, place cooked garfish on a platter. Add the fried shallots and herb mixture to the eggplant salad, tossing to combine, then pile salad onto the platter with the cooked garfish, drizzling any leftover dressing over the fish.
Adelaide Central Market: Stories, people & recipes also features trader profiles for every stall in the market, as well as hundreds more delicious seasonal recipes. Our publicist, Ayesha, also has her beautiful ceramics featured in the book.
Perfect for a Christmas gift for yourself, or the foodie in your life, copies are available now and rushing out of the door. To purchase a copy, visit us in store in our Mile End bookshop, or find the book online. You can also read a larger extract of the book by clicking the link here.
Interested in other cooking titles new and old? Follow the link here to see the rest of our wonderful culinary titles.