Matt Golinski to conduct cooking demonstrations at markets
THE markets are on again in Smithfield St Wednesday, starting at 7am.
The markets will feature local farmers and foodie businesses with all their seasonal produce as well as local artisans and craftspeople.
Cooking demonstrations on the Gold City Centre Stage with be conducted with renowned chef Matt Golinski.
Matt will showcase the Gympie region's fresh produce and share recipes so that you can create your own delicious treats at home.
The kids are not left out with fun activities including face painting, a petting zoo and story telling time.
Gympie Regional Council Mayor Mick Curran said the markets are a brilliant marketing strategy for Gympie Town Centre.
"They are focussed on encouraging residents and visitors to discover, explore, shop and celebrate Gympie's town centre, and also support our local growers and producers, " he said.
A feature of the Gympie Town Centre Christmas Markets being held in Smithfield St , will be cooking demonstrations by renowned chef, and Gympie Region Food and Culinary Tourism Ambassador, Matt Golinski.
Matt has prepared a special recipe in advance, to feature in the Gympie Times, showcasing delicious, seasonal local produce and will also be preparing this tasty dish during his cooking demonstrations, commencing at 9am on the Gold City Stage.
Matt will also be sharing tips to help you create your own delicious Summer and festive dishes.
Cooking demonstration times:-
9.00am to 9.30am
10.30am to 11.00am
12.00pm to 12.30pm
Chilli and Lime Red Emperor with Green Papaya and Prawn Salad
- 4 x 180g fillets of Red Emperor
- 1 tsp Lotza Limes
- Chilli and Kaffir Lime Salt
- 200gm cooked and peeled prawns
- 1 green papaya, peeled and shredded
- 1 punnet cherry tomatoes, halved
- 1 bunch snake beans or small green beans
- 2 tbs roasted macadamias, roughly chopped
- 1 cl garlic
- 1 shallot
- 1 red chilli
- 2 tbs fish sauce
- 2 tbs lime juice
- 1 tbs palm sugar
- ¼ cup coriander leaves
In a pestle and mortar, pound the garlic, shallot and red chilli to a paste.
Mix in the fish sauce, lime juice and sugar, then add the beans and pound gently without losing their shape.
Add the papaya, tomatoes, prawns and macadamias and mix gently to combine.
Mix in half of the coriander leaves.
Season the Red Emperor fillets with chilli and lime salt and grill in a pan or on a BBQ until just cooked through.
Arrange the salad on 4 plates and top each with a fish fillet.
Pour over the excess dressing and sprinkle with the remaining coriander leaves.