February & March Fresh Food Events Market Room Food Sessions

Join us for an interactive cooking event in the Market Room for delightful tastings and great tips on how to make family favourites and learn some new tricks of the trade!

February
Friday 10 February, 11am – 2pm

The Monday Morning Cooking Club – The food, the stories the sisterhood.

We welcome two of the authors/cooks (Natanya and Merelyn) from The Monday Morning Cooking Club. Their self published book celebrates the joys of cooking and sharing with family and friends. They will bring to The Village this joy demonstrating some of their favourite recipes.

Authors
(From left to right) Merelyn Frank Chalmers, Jacqui Israel, Natanya Eskin, Lauren Fink, Paula Horwitz, Lisa Goldberg.

We are passionate cooks and nurturing women, with varied backgrounds in law, business, teaching, marketing, public relations and administration. We first met through Sydney's Jewish community, where our shared excitement for this project brought us together and cemented a lasting bond.

And so we met every Monday morning to chop and stir, mince and roll, roast and bake, fry and boil. We tasted and ate, laughed and debated, argued and agreed. We culled and vetted, tested and re-tested, and argued and laughed some more. The end result – a collection of brilliant heirloom recipes to share with the world and pass on to the next generation.

Over a chopping board and hot stove, with many cups of tea and the odd piece of cake, a unique bond began to form. We started out as a group of individuals and we are now a sisterhood.

The story behind the book
For five years, this group of friends made and tasted hundreds of dishes which were handpicked from their favourites for inclusion in their first book. There are over 100 culturally diverse recipes, from more than 60 cooks, each of which has been truly tested and refined.
Each recipe begins with a short story of the cook and their history of the dish. These simple stories, interweaved with the amazing recipes, narrate the rich and personal history of far-flung communities and families who find a deep connection through food, and the memory of generations that have gone before.

Books are available on the website www.mondaymorningcookingclub.com.au/book/ and through Book Review St Ives, Shop 6-8, Lower Level, Phone 9144 7837. Price: $59.95, 272 pages, hardcover with jacket.

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Saturday 11 February, 11am – 2pm

Seafood at St Ives – Celebrate the arrival of our newest retailer in the Market Room.

We welcome new retailer Seafood @ St Ives, with simple and delicious seafood recipes. Join our resident cook, Rena Patten, as she shows us all how to use fresh seafood in different dishes.Rena will demonstrate a diverse range of seafood and ways to cook it simply, tastefully and expertly.

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Friday 9 – Sunday 11 March
Tastings and Specials – three days of cooking demonstrations, tastings, store front specials and instant prizes.

Friday 9 March, 11am – 2pm
We will show you how create Family Easter Favourites. Take an international trip as we look at traditional Easter recipes from around the world.

Saturday 10 and Sunday 11 March, 11am – 2pm
Join us for another VIP event in the Market Room for delightful tastings and surprising specials. This extended tasting event will give you the chance to win instant $10 Fresh Food and Dining Rewards.
Get a great deal, taste something new, talk to experts and take home great ideas.

Instant rewards – JOIN our VIP Market Room membership for on line information and to receive news and special incentives every month. Register on the spot with our team to instantly receive your VIP Market Room discount card.

At the event we select a winner every 30 minutes – Win a $10 Fresh Food and Dining Voucher. Two winners drawn every half hour from 11.30am – 2pm. Be listening, you may be asked a question to validate your entry!

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Plum Cake
Recipe courtesy of Monday Morning Cooking Club

Dough
225g Plain Flour
225g Self Raising Flour
250g unsalted butter chopped
230g caster sugar
3 egg yolks
150g sour cream

Crumble
300g Plain Flour
345g Caster Sugar
190g unsalted butter chopped
12-16 Blood Plums, washed, halved and stones removed
Cinnamon sugar for sprinkling

Method
Start this recipe the day before serving. To make the dough, put the flours and butter in a bowl and use your fingertips to mix them together until the butter is evenly dispersed and the mixture forms crumbs. Add the sugar, egg yolks and sour cream and mix together using your hands or a wooden sppon. When a soft sticky ball of dough is formed, wrap in plastic and refrigerate overnight.

To make the crumble, use your fingertips or a food processor to combine the flour, sugar and butter until crumbs form. Refrigerate until needed. Remove the dough from the fridge 30 minutes before using.
Preheat the oven to 180 degrees celcius. Grease a 28-30cm springform cake tin. On a well floured surface roll out the dough thickly to fit the base and side of the tin with the dough then place the plums on top arranging them very close together. With your hands squeeze the crumble mixture together then break it up over the top of the plums. Sprinkle with cinnamon sugar and bake for 1 and a half hours or until the cake is golden and cooked through. Serve warm or at room temperature wth cream or ice cream.

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