Market Magazine

January/February 2022

Market Magazine is a big, bold read of abundance, discovery, freshness, variety and inspiration for food, and how you cook it! You’ll find a cornucopia of ideas and inspiration to take your cooking to dizzying new heights, along with hints, tips and tricks, to make you even more of an expert. Exciting as it is, Market Magazine is not designed for your coffee table but your kitchen bench, opened at another recipe – seasonal, quick, simple, sophisticated, new –but always just plain delicious. You’ll love too, that Market Magazine keeps you healthy, takes you into the garden, travels you around and entertains your kids, all while providing the added reward the content supports Australian farmers, saves food from landfill, practises sustainability and shares in a great love for family. And if you’re hot for shopping at Harris Farm Markets, you’re going to love Market Magazine even more, because that’s our home.

Market Magazine Pty Ltd
$2.99(Incl. tax)
$18(Incl. tax)
6 Issues

in this issue

1 min
welcome to market magazine

“Every night we eat together we spend around 30 seconds for each person to say the one thing they are grateful for today.” I used to wonder why Mum made us say grace before dinner every night. Then more recently, I’ve been reading about the mental health benefits of practising gratitude. Also, as I have had my own kids around the table, I’ve wanted a little family habit we could all share. So every night we eat together we spend around 30 seconds for each person to say the one thing they are grateful for today. “My socks because they keep my feet warm.” “Music because it makes me feel better when I’m sad.” From the mouths of babes... We then look at the food and say a quick thanks for all of…

2 min
editor’s letter

Aha! So just after you’ve had any amount of cooking, preparing, styling, serving and cleaning up during the silly season, we invite you into this issue with “let me entertain you”! Oh Lord, are we crazy! Have you not had enough? Well, yes, you have – of that full-on celebratory entertaining. But now, it’s that leisurely, casual, relaxing type, slow and laid-back, with drink in hand and effortless, chilled-out conversations with your favourite folk. And who doesn’t love that?! So we’ve filled the magazine with foods that are easygoing for you to set out on your table, outdoors, around your barbie, glamping or, damn it, just wherever you want to sit back, chat, nibble and enjoy the people you’re with. But this issue I have a particular love. And it’s when something inspires you…

1 min
cathy’s column

Dear Friends, The beginning of yet another year, but somehow this one feels different. The pandemic seems to have changed everything for me. I don’t think life will ever be the same – funnily enough, in some ways for the better. Maybe I’m just older! Suddenly friends and family seem much more fun to spend time with than an outing or a holiday in some strange land. I so hope our team at Harris Farm can be there for you when it’s your turn to entertain, feed and have fun with friends and family. While on our team, I’d really like to give a call out to them. Like our amazing health workers, they too were at the frontline, serving us through lockdowns, trying to get us to follow health regulations, working extended…

6 min
seasonal picks

BAKE IT Halve nectarines and remove stones. Arrange, skin-side down, in a baking dish, then add a dab of butter, a swirl of maple syrup and a sprinkle of cinnamon to each fruit. Pour over the juice of an orange and bake in a moderate oven for 15-20 minutes. NEW YEAR FRUIT Seedless watermelon Rockmelon Gala apples Honey gold mangoes Lychees Tasmanian cherries Pineapples Bananas Finger limes Valencia oranges Peaches & nectarines The tastiest varieties of our favourite stone fruits have been growing slowly since spring, developing flavour and sweetness. And, finally, here they come – January is PEACH month and February is ripe for NECTARINES. Whether you favour white or yellow, slipstone or not, the varieties of peaches and nectarines that need winter nights to set the fruit offer the best flavour – and they all ripen with the New Year. You don’t need to…

8 min
now let me entertain you

Antipasto Platter Cook’s TIP Chargrilled sourdough slices drizzled with a garlic-infused olive oil will add abundance to your already generous offering. Stack them, dip them and enjoy! tip time Fresh, fresh, fresh! Buy the freshest-quality ingredients and let the quality of the fruit and veg, meats and deli items be the star. Barbecued Meat Lovers’ Board PREPARATION: 30 minutes COOKING: 40 minutes SERVES: 6 BARBECUED PORK SAUSAGE COIL WITH CHILLI JAM 500g pork sausage coil375g truss cherry tomatoesOlive oil, to brush1 bunch fresh bay leavesChilli jam, to serve Preheat a lightly greased barbecue over medium heat. Secure pork sausage coil with 2 metal skewers. Brush sausage coil and tomatoes with oil. Place sausage coil onto a greased barbecue and cook for 10 minutes. Add tomatoes to the barbecue and carefully turn the sausage coil. Cook for 12 minutes or until tomatoes…

6 min
grill seekers!

Cook’s TIP To make a quick radish and fennel salad, use a knife or mandolin to slice thinly a bunch of radish, a medium fennel and a handful of brussels sprouts. Combine with 1 cup of mint leaves, a handful of halved snow peas, a little crumbled feta and a drizzle of olive oil, lemon juice and sherry vinegar. Toss well, season and serve. Bravo! GRILLED CHICKEN WITH SALSA VERDE PREPARATION: 15 minutes COOKING: 10 minutes SERVES: 4 8 chicken thigh fillets, halved¼ cup extra virgin olive oilSalt and pepper, to seasonBasil leaves and lemon slices, to serve SALSA VERDE 2 cloves garlic½ cup basil leaves½ cup coriander or parsley leaves2 Tbsp lemon juice2 Tbsp salted capers, rinsed2 anchovies, drained, rinsed1 Tbsp red wine vinegar⅓ cup extra virgin olive oil 1. Place chicken and oil in a large bowl,…