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Coasting : Issue 6 Dec 2009
28 central coast • new south wales Forward Dates 2009 : Dec 19th Returning 2010: Jan 16th - Feb 6th & 20th - March 6th & 2oth - April 3rd & 17th www.theentrancefarmersmarket.com.au The Entrance Farmers Market WHEN: 1st & 3rd Saturday each month (unless stated otherwise) WHERE: Memorial Park, The Entrance (Cnr Coral Way & Marine Drive) TIME: 8.00am till 1.00pm - Rain, Hail or Shine www.theentrancefarmersmarket.com.au Enquiries Phone: (02) 4930 5156 email: firstname.lastname@example.org The Entrance Farmers Market (and quality Art & Craft too!) • May Potatoes form Orange • Camilliri Strawberries & Produce from Horsely Park • Country Crop Pineapples from Queensland • Kate Joyce Apples from Orange • Medowie Maccadamia Farm • Smalls Flower Nursery from Peats Ridge • Draytons Family Wines • Pokolbin Creek Olives from Luskintyre • Ushers Bananas from Sawtell • Cosgrove Farm Produce from Kulnura • Happy Hen Free Range Eggs from Crescent Heads • Willowvale Orchard from Adelong • The Local Avocado from Bob's Farm • Bulga Oranges from Bulga • Highland Honey from Gosford • Hunter Valley Pasta Co. from Kotara • Perry's Lemon Myrtle from Mid North Coast • Hunter Valley Quality Beef from Singleton • Over the Moon Milk from Glen Martin • Goat & Sheep Cheese from Mudgee • Oysters Direct from Oyster Cove • Bill's Organic Bakery from Cardiff • Arc En Ciel Rainbow Trout from Hanging Rock • Moorelands Orange Juice from Moorlands • Bites 2 Savour from Hunter Valley • Binnorie Dairy from Pokolbin • Saltbush Lamb from Narromine • Fosterton Farm Bakery from Fosterton • Eva's Country Style Jams from Hunter Valley • Warren Berries from Cessnock • Sassafras Belted Galloway Beef from Gosford • Let's Meat Meltic Beef from Wauchope • Central Coast Organics • Garden Fresh Vegetables from Central Mangrove • Sheppherds Bakery from Barrington • The Local Avocado from Bob's Farm Did you know that you can buy farm fresh produce direct off different farmers at the Entrance Farmers Market held on the 1st & 3rd Saturday of each month??? Product photos from the market Summer starter COASTING RECIPE CHEF Drew Purcell of The Upper Deck Restaurant, on the waterfront at Gosford, lifts the lid on his amazing ginger and coriander prawns on rocket and cucumber salad with coconut relish. Drew describes this dish as "a light, fresh and summery entrée with some nice, contrasting flavours". The Upper Deck was named Best Seafood Restaurant (Central Coast) at the NSW Restaurant and Catering Association Awards four times in the last six years. Book on 4324 6705. Ginger and coriander prawns on rocket and cucumber salad with coconut relish. Salad Ingredients: 125g rocket lettuce 1 Lebanese cucumber (1cm diced) Lemon-pressed olive oil to dress Method: Gently toss in large bowl Marinade Ingredients: 3 large red chillies (seeded) 1 large onion (diced finely) 80g finely grated ginger 2 bunches chopped coriander 2 tablespoon chopped garlic 1 teaspoon cumin Salt and pepper Method: Combine all marinade ingredients and add 200ml of quality oil Add 24 green prawns (peeled, tails on) Leave to marinate for 30 mins Remove prawns from marinade and char grill or barbecue for 1 min each side Place cooked prawns on stacked salad Serve relish next to salad and prawns Ingredients: 3 tablespoons of marinade 2 small tomatoes (cooked, skinned, seeded) 150ml pure coconut cream 1 tablespoon fish sauce 1 tablespoon lime juice 1 teaspoon sugar Coconut relish Method: Sautee marinade for 1-2 mins Add chopped tomato, cook for further 2 mins Add coconut cream, fish sauce and lime juice Bring to boil and add sugar Simmer and reduce on gentle heat for 8-10 mins Chef Drew Purcell of The Upper Deck Restaurant, Gosford.
Issue 5 Nov 2009
Coastal Life 17th Dec 2009