As the weather chills everyone is glad that the Cygnet Market is a warm venue! The Garden Shed and Pantry is on the stage and has all the organic ingredients to make your cold weather cooking healthy and delicious. Inside and outside the hall you will find some of the best cold and hot food of any Tasmanian market with Sally’s Chinese curry puffs, spring rolls and vegetable pancakes, Gerard and Deb’s organic beef pies and vegetable pasties, Ed’s English pork pies (plus great coffee) and a multitude of other, ever-changing, home made and often home grown meals and morsels. Sit up on the stage at the “Stage Left” cafe tables with a coffee and enjoy a view of the whole market while you eat and chat with friends.
Outside are Alex and Lenny, 2 local, organic market gardeners each offering the best seasonal vegetables in southern Tasmania. You will have to join the queue for Cam’s amazing, organic, wood-fired sourdough breads, inspired by trips to visit family in France. Next to Cam is Sami’s coffee and organic hot chocolate stall.
For more information, photos and a stall holders list visit the Cygnet Market website.
Tasmania is flooded with berries all summer and apples throughout the cooler months. I always freeze some berries and jostaberries freeze really well. They are a cross between a gooseberry and a black currant so they are fat, black and very flavoursome. Combined with apples they are at their best and I add star anise, cloves and a little cinnamon too.
When the mercury dips down and the nights draw in there’s nothing I enjoy more than cooking and eating a hot pudding. The recipe is in ounces because it was originally my mother’s apple sponge recipe and I like to keep her measurements to remind me of that.
All the spices and the organic flour are available at The Garden Shed and Pantry.
Apple and Jostaberry Sponge Pudding
Slice and cook in a pan: about 8 medium sized apples with 1 tablespoon of honey, 4 cloves, 1 star anise and a dash of cinnamon, adding jostaberries towards the end. Put into an oven-proof dish.
While the fruit is stewing prepare the sponge.
Heat oven to 200C
Cream: 3 ozs sugar with 3 ozs butter
Add: a dash of vanilla essence, 1 beaten egg, 6 ozs self raising flour (I use organic 85% wholemeal flour) and 3/4 cup milk
Beat quickly until a smooth batter and spoon over the hot cooked fruit.
Bake 30 – 45 minutes until nicely browned and firm to the touch.
Serve hot with ice cream or yoghurt.