By CASEY NEILL
DANDENONG Market’s produce has impressed MasterChef’s The Spice Man.
Jamie Ward, a contestant from the television show’s 2015 season, is jumping into The Kitchen to share recipes with shoppers.
“The first time I went there I was blown away. I don’t think I’ve seen anywhere else in Melbourne that had such a range of spices,” he said.
“It’s got such an array of different produce and the prices are ridiculously cheap.
“It’s filled with super friendly people as well.”
Mr Ward hosted his first Dandenong Market live cooking demonstration on Sunday 22 November.
He whipped up potato and lamb croquettes, spiced carrots and yoghurt sauce, and potato skin crisps with herbed salt and carrot head pesto.
“I’m trying to mix it up and keep it pretty simple,” he said.
“I want to showcase basic ingredients, your staple ingredients.
“I want to show different ways to use them, and every bit of them.”
Mr Ward was born in England and raised in Tasmania, but his Sri Lankan heritage has most influenced his cooking style.
“I just like to experiment with different spices,” he said.
“It’s not all about making food hot.
“It’s about taking ordinary food and giving it a new dimension.”
He said coriander and cumin were the two spice staples for every pantry, followed by fennel seeds, mustard seeds, cinnamon, nutmeg, mace, cardamom and cloves.
On Sunday 6 December, he’ll present a beginner’s guide to all things chicken, including how to break down the bird into pieces.
He’ll make chicken stock that doesn’t take up too much freezer space and pulled chicken tostadas with chipotle mayonnaise and spicy tomato salsa.
He’ll make a Christmas turkey dish on Sunday 20 December, with sage, date and walnut stuffing, Moorish turkey gravy, and honey, nutmeg and caraway seed roast carrots.
“That will be with rolled turkey breast. It’s still turkey but I’m going to show that you don’t have to just roast the whole bird,” he said.
Back to work will be the focus on Sunday 10 January, with Jamie’s top sandwiches.
City of Greater Dandenong built and funded The Kitchen through a Federal Government Healthy Communities Initiative (HCI) grant.
Professional chefs demonstrate produce, techniques and budget-conscious ideas for healthy food preparation.
