Name: Ainsley's Australian Market Menu
Genre: Documentary
Released: 2019-10-10
Cast: Ainsley Harriott

Willunga, SA

Oct 10, 2019

The first stop on the ‘Ainsley’s Market Menu’ 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 ‘Chargrilled Jerk Pork’. 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!

50m

Warrnambool, VIC

Oct 17, 2019

Ainsley’s 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 doesn’t waste any time, finding some succulent beef fillet from a local farmer for his delightful ‘Sesame Soy Beef Lollipops’. Then he hunts down some fresh mozzarella which he pairs with locally smoked ham and fresh figs. To finish the day Ainsley can’t resist something sweet, using a local rhubarb jam to top his British ‘Drop Scones’ – that he shares with new friends, young and old.

50m

Logan, QLD

Oct 24, 2019

Ainsley is headed up north to the ‘Global Food Market’ in Logan to experience one of the world’s 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 it’s Ram’s 85th birthday and thinks it only fitting to cook him a vegetarian curry to celebrate, using Ram’s very own unique ingredient, “kundru”. To cap off a marvelous day Ainsley whips up a creative lamb slider served on grilled cassava.

50m

Hobart, TAS

Oct 31, 2019

Ainsley heads south to Tasmania to take in Hobart’s famous Salamanca market. Known for it’s rich soil, clean air, pure water and passionate growers, Ainsley’s 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 can’t go past farmer Bob’s Tassie apples, whipping up an ‘Apple Isle and Walnut French Toast’. And to finish things off Ainsley finds some of the world’s best oysters for a deep fried, spicy treat that has the market goers coming back for more.

50m

Wollongong, NSW

Nov 7, 2019

Ainsley’s journey takes him to the coastal haven of Wollongong, for the hustle and bustle of the ‘Friday Foragers Market’. There’s a big emphasis on organic food and before long a juicy organic watermelon catches Ainsley’s 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!

50m

Adelaide, SA

Nov 14, 2019

It’s the last stop on the ‘Ainsley’s Market Menu’ tour and we’ve arrived in the heart of Adelaide to visit ‘Adelaide Central Market’, 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 ‘Mango Lassi’ with a Moroccan twist, which he shares with the local market goers to celebrate the end of a wonderful tour.

50m