Queen Victorian Market by Leader Associated Newspapers Pty Ltd

Hungry for Autumn Recipes for the season

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Sweet Art

Koko Blackâ&#x20AC;&#x2122;s Easter treats

The life of the Queen Victoria Market

Market tastes, treats and feasts this Easter

Hot Market Tips

Brodie Harper reveals her sources Autumn 2010 qvm.com.au

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Taking the tram ST ET RK Catch any tram heading MAnorth along Elizabeth or William Sts. You can also hop on the free City Circle tram and get off at the corner of La Trobe and Elizabeth Sts and walk north to the Market. Taking the train The Market is within easy walking distance of Melbourne Central station (take the Elizabeth St exit and walk north) and Flagstaff Station (walk north along William St). Taking the bus Catch any bus heading along Queen, Lonsdale or La Trobe Sts and get off when you reach the Queen or Elizabeth St corners then walk north. The Melbourne City Tourist Shuttle is another option; get off at stop number 5.

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For a delicious mid-shopping snack, pick up a pizza from Colours of Earth (Shop 97–98, Deli Hall). The flavourpacked varieties include vegetarian and gluten-free options made from simple, wholesome ingredients.

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You can enter the K Market carpark IC DAR P from FranklinY RMor Queen Sts. On C B RA N Market days, A L T parking costs $5 RM NIA O O for the first N COL two hours and $3 per hour thereafter. Free parking T KS OC NC is available with entry and exit HA before 10am on Tuesday and Thursday. ST U

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For more information on these festivals and other events at the Market during autumn, visit qvm.com.au

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LL AU OCK E CO R The ITMarket is closed Monday ST NTon 11 TLE CE L and Wednesday and onE 36the 0 RN TO U T LBO IAL N followingINpublic holidays: ME AT R SS ATIO IGR UM LL IMMMUSE CO Day, Australia OF S Good Friday, Y H R AT IST EG S, DE GES H IA AnzacBRDay, Cup Day, IRT ARR Melbourne E &M LAN ERS DDay, Christmas Boxing Day andPRIZE FLIN R K TE New Year’s Day. EN NPEAR R

Queen St comes alive from 10am–4pm on Sunday 7 June. Commemorating Portugal’s National Day on 10 June, the festival celebrates Portugal’s extraordinary history and encompasses all countries that have adopted the Portuguese language, tradition and culture. Eat, drink and dance the day away, Portuguese style.

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A Taste of Portugal

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Discover more about East Timorese culture at this inaugural festival on Sunday 11 April. Enjoy live demonstrations of arts and crafts, take in the sounds and sights with cultural shows, and sample delicious traditional East Timorese food.

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Tuesday 6am to 2pm Thursday 6am to 2pm ST KE UR BO TLE LITFriday 6am to 5pm, general merchandise to 4pm ST 6am to 3pm N Saturday KE TIO MA RIA UR OR TO BO INF VIC Sunday 9am to 4pm ID

Thursday, 1 April AN TM Extended Easter TRE EN BA ARKtrading, T EC S NE P IC ST UR N ERS RIA POL food LEY Eareas LBOENTIO E D close at 5pm, general N ENT M NV RE D N TO RIA SID FLI CO CENT VIC ICTOICE OWINM X V OL M P SEU TO CR TA PLE RLD merchandise closes 4pm U R WOADEE ION ERS M S TE OM TR NTR MISAFAR EN C CE SE Friday, 2 April Good Friday – MarketGEclosed AN ST PEDESTRIAN A M er LL BRIDGE S Yarra Riv TE VI Saturday, 3 April – Market open HI LM N W PA W E RO TH T C Sunday, 4 April A Easter Sunday – Market open N TA

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American passion for food, music and dancing in Melbourne. Immerse yourself in the beauty of this culture and enjoy Latin American life for a day. Come for the samba, the sizzling paella and the lively festival atmosphere. It's on Sunday 18 April from 10am–4pm on Queen St.

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This vibrant Market within the Market (pictured main and bottom right) is as close as you’ll come to experiencing the fabled Latin

La Plaza de Mercado

The month ends with the annual celebration of Turkish culture and heritage at the Turkish Pazar Festival (pictured bottom centre) on Sunday 28 March. In addition to the delicious food and lively entertainment, the festival is a great opportunity for locals to learn about the contribution of the Turkish community to Melbourne life.

Turkish Pazar Festival

From Asia toBERthe world, the inaugural TI IN E G ST World Street Food Festival on LE S ST Sunday 21 March celebrates the Market’s rich and culturally diverse history and appreciation of the global culinary experience. Never before has there been so many well-travelled meals (pictured bottom left) in the one spot, with stalls hawking fare from Africa, Asia, Europe, South America and Australia. Entertainment in the form of world music and dance make for a truly unique day.

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The fun begins with the return of the Heat Beads Hawkers’ Market on 15, 16 and 17 March. One of the most popular items on the Melbourne Food and Wine Festival calendar, this event brings together 12 of the city’s top Asian chefs to prepare classic dishes to the beat of Japanese drumming and other lively entertainment. Tickets can be purchased at the gate or online from Ticketmaster (ticketmaster.com.au). The Market runs two sessions each evening: 6–8pm and 8.30–10.30pm.

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Heat Beads Hawkers’ Market

Melbourne food lovers are in for a treat during March, April and June with no less than six multicultural festivals scheduled to transform the Market’s sheds. Forming a veritable smorgasbord of international flavours, the festivals will feature culturally rich dishes, wine, beer and entertainment from a host of nations across every continent.

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A Festival of Flavours Take your palate (and a plate) on a roundthe-world adventure at the Market.

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GS LA Queen FVictoria Market is located on the corner of Queen and Elizabeth Sts in the city. The T ES AL Market is easily accessed by SD N LO TLE LIT foot, car, train, tram or bus.

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Tiger prawns Yellow fin bream Mackerel Sardines Anchovies

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Grass-fed beef Quail Atlantic salmon Ocean jacket Sea mullet

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Take a culinary trip around the world with the Market's exciting multicultural festival calendar

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Vegetables Apples Figs Plums Pears Limes

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Nashis Pomegranate Olives Quince Persimmon

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Fruit

Jennifer HIBBS CEO, Queen Victoria Market

what’s in season Your guide to enjoying food at its best.

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Enjoy your Easter and happy shopping (and eating!)

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George Hatzirodos - Limnos Seafood, Linda Pelley - Prosser's, Kon Giannoukas - Out of the Blue Seafoods

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Thankyou to the stars of our cover From Left: Yianni Yiannatzis - Seafood and Oyster Spot, Brett Chitty - Happy Tuna Seafoods,

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With Easter just around the corner, the Market is also the place to pick up all your supplies for that fabulous feast you’ve got planned. Seafood is always popular at Easter, and the Market has the freshest and the best value for money. In this issue, we’re bringing you lots of tips on what produce is at its peak and how to prepare it.

Visit the World Street Food Festival on Sunday 21 March – travel the globe in a day, grab a bite to eat and listen to some world music, while sipping a refreshing glass of wine.

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Autumn is the best time of year in Melbourne and it’s also a great time to visit the Market. The weather is mild and the Market calendar is packed full of exciting things to see and do.

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Welcome to the second edition of Market Life

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T The life of the Queen Victoria Market ELM ST

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Market Report

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The Vic Market, Melbourne s favourite fresh food and specialty Market since 1878

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what’s on

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marketlife The life of the Queen Victoria Market

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marketlife The life of the Queen Victoria Market

Time for Tea

what to Eat

There is nothing more cosy than a good cup of tea on a cool autumn evening. Julie Griffiths from the Tea Party (87 Victoria St) reveals her secrets for the perfect cuppa.

The life of the Queen Victoria Market

Hungry for Autumn As the days become cooler, it’s time to embrace the hearty flavours of autumn.

How many different styles of tea do you stock?

We have just over 80. What are the most popular blends?

What's your favourite?

I love Buddha’s Tears hand-rolled tea with jasmine. What's a good tea for autumn and the cooler weather?

English Breakfast, Melbourne Brunch black tea or our new Cinnamon Chilli Chai (very warming!).

Use good quality loose-leaf tea, follow the brewing guidelines on the packaging so you don’t over or under-brew and use filtered water if possible. What accessories do you stock for tea drinkers?

We stock a range of teapots, teaballs, cups and tea infusers. Do you prefer tea for one or tea for two?

In the store I enjoy tea for two with a staff member as we all love tea so much. But when it’s time to relax and unwind, tea for one is perfect.

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3 ½ cups ReWine classic dry red

Pears

For a lazy Sunday breakfast, top fluffy hotcakes with freshly poached pears. Mix one cup of sugar and three cups of water in a saucepan over medium heat and simmer for five minutes. Add peeled and sliced pears and two cinnamon sticks; simmer for 15 minutes or until tender.

Plums

A traditional sago plum pudding is the ultimate autumn comfort food. Mix 1½ cups each of breadcrumbs and raisins, one cup of sugar and three tablespoons of sago (tapioca seeds) in a bowl. Add 1½ of milk and soak for at least one hour. Next, mix one teaspoon of bi-carb soda into a little bit of milk with 90 grams of melted butter. Steam pudding in a greased mould for 2½ hours and serve with warm custard.

Apples

Crisp autumn days are perfect for baking hot apple pies. Peel and slice one kilogram of Granny Smith apples and mix in a saucepan with half a cup of sugar and a small amount of water. Cook until stewed. Cover a pie plate with puff pastry, fill with stewed apple and cover with another layer of pastry. Cook in a moderate oven for 45 minutes. Serve with thick double cream.

Brussels sprouts

When preparing Brussels sprouts, be careful not to overcook them. This simple recipe is an easy dinnertime side dish. Cut sprouts in half and toss rapidly in a fry pan with a little olive oil until lightly brown. Sprinkle with salt and freshly grated parmesan cheese.

Persimmon

This autumnal fruit has a subtle taste and is excellent served on a cheese plate alongside brie, blue vein and vintage cheddar. Persimmon is also good in a salad of mixed fresh greens with crumbled blue cheese, walnuts and pomegranate seeds.

Anchovies

Cold-water fish are in abundance in autumn. This pasta dish makes a great midweek meal. Chop 10 anchovy fillets and combine in a bowl with four chopped tomatoes, half a cup of black olives, a tablespoon of capers and some chopped garlic, basil and chilli. Let stand for about an hour, then toss through cooked penne.

Freedom Farms

Shop 2, F Shed

Shop 9, Meat Hall

Be kind to your skin and buy your beauty products from Skin Rich. This inviting store stocks a beautiful range of organic, toxin-free skincare and mineral-based makeup perfect for all skin types; it’s especially beneficial to those troubled by skin irritation, inflammation and sensitivities. The extensive range includes aloe vera toner and eye serum, foundation made from clay mica, bronzer, blush, eye shadow, lip gloss and lipstick. Products also come in a handy travel size, so pop in and stock up before your next trip. Your skin will thank you.

If you like your chicken free from hormones and chemicals, make your way to Freedom Farms in the Meat Hall. Here, all produce sold is produced by Australian farmers who keep their naturally fed chickens out of cages and away from growth hormones. Championing the cause for ethically farmed foods, Freedom Farms chicken comes in a range of ready-to-cook varieties, including satay, stir fry, dim sims, nuggets and fillets – all of the highest quality and guaranteed to taste delicious. Free-range eggs are also available.

1 tbsp sugar 1 large orange, juiced 1 large lemon, juiced 1 large orange, sliced thinly crosswise

Each traditional Easter bunny takes a chocolatier a day to craft

what to Eat

Sweet Talk with Koko Black

Traditional Sangria

Skin Rich

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High Spirits Sangria is simple to prepare and tastes great when made with a quality red wine. Pick up a bottle from ReWine (A64–66) and you’re well on the way to impressing with this party favourite.

We have a few: our house blend of Chai, a French Earl Grey (earl grey with fruit flavour and rose petals) and our Eastern Sunrise (green tea with passionfruit).

What are your tips for making the perfect cuppa?

marketlife

A recent addition to the Deli Hall, Koko Black, will be packed full of Easter treats, says founder Shane Hills.

1 large lemon, sliced thinly crosswise 1 medium-sized peach, peeled, pitted and cut into chunks

Are you excited about being at the Market?

Very excited. Opening in the Deli Hall is completely different to anything we have done to date. It is a unique environment, has significant heritage and is very much part of the fabric of Melbourne. How many chocolate varieties do you produce at Koko Black?

The range at the Market will exceed 100 items. Where possible, we partner with quality local suppliers to create exciting chocolates for our customers. Recently we teamed up with Bakery Hill Distillery and the Tasmanian Honey Company to create the Single Malt Whisky Ganache and the Leatherwood Honey Ganache. Do you have a favourite?

My favourite changes regularly. I’m a sweet tooth so at the moment it is the caramelised coconut – almond praline combined with caramelised coconut and coated in white chocolate.

1 cup soda water Combine everything except the soda water in a bowl and refrigerate overnight. Mix in soda water just before serving (to retain the bubbles). Serve over ice.

What are the top sellers?

Koko Black is famous for its traditional, hand-rolled Belgian truffles. For Easter, we create the traditional Easter bunny mould

My Easter Weekend

Faye

Queen Vic Deli Shop 36 Deli Hall

Easter is the biggest celebration on the Greek calendar. A traditional Greek Easter follows 40 days of fasting for Lent, when you cannot eat any animal products. In the week leading up to Easter we bake lots of cakes and special Easter bread, called tsourekia. Late on Easter Saturday, we attend church and then share a meal of magiritsa – an offal soup. On Easter Sunday we feast on a lamb cooked on the spit.

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For many people, Good Friday equals a seafood feast. Angelo Christopoulos of Deep Blue Seafood (Shop 34, Meat Hall) shares his tips for buying and preparing creatures of the sea this Easter.

Buy in season

There is a wide variety of fish available around Easter time. I think snapper is a great fish to choose when planning your Good Friday lunch with family and friends.

– it is always popular with customers seeking a quality, handcrafted Easter gift. Each one takes the chocolatier a day to craft, including moulding and attending to details such as hand painting features.

A seafood feast

Koko Black’s hot chocolate

While Koko Black’s famous hot chocolate is made using a secret recipe, this is a great alternative to enjoy at home. 100ml milk of choice 100ml thickened cream 50 grams of Koko Black dark chocolate flakes Sugar (optional) Chilli powder (optional) Pour the milk and cream into a cup

and stir to blend. Place the cup in microwave oven and heat for approximately 90 seconds or until hot (take care not to boil). Alternatively, heat in a saucepan. To achieve an aerated consistency at home, plunge the heated milk several times using a coffee plunger. W hisk in 50g of chocolate flakes, sugar as desired and chilli (¼ teaspoon) if seeking extra warmth and spice.

Off the Hook

Hungry? Head to the Vic Market Place food court for authentic Indian fare at Drums. Choose from spicy favourites, including lamb vindaloo and chilli chicken tikka, and wash it down with a chilled mango lassi.

This snapper recipe is simple and delicious. Clean the fish and season with salt, pepper and a few cloves of sliced garlic. Drizzle with lemon juice and olive oil and bake whole in the oven with enough chopped potatoes to feed the entire family.

Easy entrée

Tiger prawns are also in season at the moment and taste great when prepared as garlic prawn cutlets.

Try it out

A tip to remember when buying seafood: always be on the lookout for varieties you have never tried before and chat to your fishmonger about how to best prepare your choice.

Stir thoroughly, relax and enjoy.

From religious rituals to a traditional Australian family celebration, discover how your Market traders spend the Easter weekend.

Sharon

Traditional Pasta Shop Shop 3–4, Deli Hall

I enjoy a traditional Australian celebration at home with my family over the Easter weekend. We don’t eat meat on Good Friday and instead share a meal of fish – which usually includes prawns – salads and my special vegetarian pasta. After working at the Market on Easter Sunday, I head home and share a roast lunch with my husband and children.

Diana

Land of Soy and Honey Shop 10–11, Deli Hall

I was born in Australia but have a Hungarian/Austrian background, which are two quite different cultures. At Easter, my mother makes a traditional rolled, sweet yeast cake made with walnuts and poppy seeds, which we share during a family lunch on Easter Sunday. In the old days, we did not eat meat on Good Friday but times have changed and now we sometimes do.

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marketlife The life of the Queen Victoria Market

The life of the Queen Victoria Market

marketlife

Gift Vouchers The Easy Solution 9

A great gift idea for any occasion, the Market offers three gift voucher options: shopping, cooking school and tour vouchers.

Made in Melbourne Tony Pierrakos Photographer

What do you photograph? Lately I have been wandering through the arcades of Melbourne with my camera, capturing atmospheric images of café scenes, Vespa scooters, and finishing off down by the Yarra for sunset as the rowers go by.

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What inspires you? The pleasure of offering travellers or locals a quality memento of Melbourne, that is actually made in Melbourne. How much do your photographs cost? They range from $12 for an unframed image to $299 for a large quality stretched canvas. How long have you been at the Market? Since May 2001. I started with a handful of images and a handful of cash. Have you always been a photographer? Before starting my stall I was the manager of a hammock stall here at the Market for two years. That was a great job! What do you love most about the Market? Where do I start? If I had to choose one thing, it would be that nothing surprises me. I’ve seen kangaroos hop past, been interviewed on international TV and met so many amazing people. You never know what the day has in store for you, but I’m never surprised.

Market Look book Shopping

Market Juice

Stop in for a fresh juice at JT’s Market Juice (A26). Squeezed daily from seasonal produce, varieties include apple, pear, carrot, mandarin, blood orange and cantaloupe.

Look out for Tony at the Market on Tuesday (see Market Office for location), Friday (K21), Saturday (L51) and Sunday (L18).

Fashionistas will love these stylish Market finds, from vintage frocks to classic boots.

Autumn at the Market Seasonal Stars You’re invited to watch as the stars of Melbourne’s cooking scene prepare delicious dishes using the season’s best produce in free cooking demonstrations at the Market. The line-up includes Adam D’Sylva on Tuesday 8 June, Guy Grossi on Thursday 10 June and Peter Howard on Friday 11 June. Demonstrations take place in the Meat Hall from 11am to 12.30pm. Checkqvm.com.au for more information.

Opera in the Market K Shed will once again be filled with fine food, wine and music when Opera in the Market returns for its 11th year. Talented young soprano Tiffany Speight (pictured) will perform alongside internationally acclaimed tenor

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Shopping Vouchers

From celebrity chefs to school holiday fun, don’t miss these highlights from the Market’s busy events calendar. Rosario La Spina, a 150-strong choir and the 65-piece Melbourne Youth Orchestra for two nights only on 22 and 24 March. Come early and indulge in the gourmet food and wine, available from 5.45pm. The show starts at 7.45pm and tickets can be purchased through the RACV (racv.com.au). Proceeds go towards medical research projects at St Vincent’s Hospital.

School holiday activities Surprise your little ones with a trip to the Market on Thursday 8 April and watch their excited faces as The Flower Pot Gang take to the stage. Visiting the Market for one day only, this dynamic trio will sing and dance in two free, fun-filled shows at 10.00am and 11.30am in L Shed.

And of course, the holidays just wouldn’t be complete without a visit or two from the Easter Bunny. Catch him hopping around L Shed and handing out eggs on 30 March, 6 April and 8 April at 10.00am and 11.30am.

lectrolux E Cooking School For something a little different these school holidays, sign your kids up to a specially designed Electrolux Cooking School class for teens. Part of another exciting season at the school, the teens’ classes are practical and fun and cover a range of themes including ‘Cooking for your first date’ and ‘Design your own party food’. The program is available now at qvm.com.au or from the Market office (call 9320 5822).

Hungry for more? Follow the Market updates on Facebook (facebook.com, search Queen Victoria Market), MySpace (myspace.com/ queenvictoriamarket) and Twitter (twitter. com/VicMarket) to ensure you’re up to date with all the latest news and events before they happen.

Electrolux Cooking School Vouchers The Market's Electrolux Cooking School gift vouchers are a great idea for anyone interested in food and cooking. You can specify a particular class, or let the recipient decide. To order a voucher, either jump online at qvm.com.au, or contact the Market Administration office.

Tour Vouchers Enjoy all the colour and excitement of the real Vic Market on a two-hour tour with an experienced guide. The perfect gift for anyone with an interest in food and history.

Did You Know?

Market’s best hats

Our Shopping Vouchers come in denominations of $5, $10 or $20, and are redeemable at any stall or shop within the Market. For more information, contact the Market office on 9320 5822 or drop in at 513 Elizabeth St, Melbourne.

Think you know your Market? Here are some interesting facts that might surprise you.

The Market attracts around

(1) Super Ugg Australia boots – Aussie fleece, Tues K93, Thurs K57, Fri K19, Sat L63 & Sun L61, $90 (2) Brown ankle boots, Classico Shoes, Fri K51, Sat K65, Sun K69, $139 (3) Beautiful shirt, Madame Pompadour, 145 Victoria St, $35 (4) Manami Japanese bag and purse, The Basket Shop, 99 Victoria St, $99 and $20 (5) Bella Bianca tee, Madame Pompadour, $19.95 (6) Black-and-cream rose ring, Muff Clothing, $12.50 (7) Lili vintage dress, Muff Clothing, $77 (8) Polkadot Jumper, Madame Pompadour, $39 (9) Elysian Creations dice bracelet, Muff Clothing, $66 (10) Cute shorts, Madame Pompadour, $19.95 (11) Paris Cheek hair comb, Muff Clothing, $12.50.

10 million visitors every year. It's the largest open-air market in Australia and one of the largest in the world.

The Market has 80 fruit and

vegetable traders, 34 delis, 24 butchers, 11 fishmongers and around 650 general merchandise traders.

My Victoria Market Tips Melbourne girl Brodie Harper loves to hunt down a bargain under the sheds. Here she reveals her tips for Market shopping. "I love shopping at the Vic Market, it’s such a relaxing environment and being outdoors while shopping is something you don’t get

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to do at too many places. Whenever I’m there buying my fresh fruit and vegetables, I’ll always keep my eyes open for a bargain in the general merchandise sheds. The Market is full of hidden gems and is great for accessories. One of my favourite Market finds is a big, bright yellow bag that I take to all my location shoots. I also love

to shop at Muff (111 Victoria St; pictured). It’s filled with really cool, second-hand and vintage clothing. If you can, visit the Market on weekdays when there are less people and it’s easier to find a good bargain."

Brodie Harper presents the weather each weeknight at 6pm on Nine News.

Meat used to be sold in five

Vintage Hat

Beanie

Fedora

Cap

$49.50

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This quirky newsboy cap – part of a great vintage range at Muff Clothing (111 Victoria St) – will add instant style to any outfit, day or night. Wear it with your best op shop shirt.

Guaranteed to keep you warm as the autumn chill rolls in. A colourful woollen beanie from The Basket Shop (99 Victoria St) will make a cosy staple through Melbourne’s cooler months.

Pick up a classic fedora from M.E. Fashions (Tues & Fri K1–2, Thurs K5–6, Sat D93, Sun QA) and you’re instantly on trend. Thanks to Hollywood, the fedora is back in fashion.

Available in a range of colours, this peaked cap from M.E. Fashions (Tues & Fri K1–2, Thurs K5–6, Sat D93, Sun QA) will be a great addition to your relaxed weekend wardrobe.

kilo chunks to be cut up at home. The first butcher to divide his meat and sell it as chops was told that the idea wouldn't catch on and that he would go broke!

The Market (the carpark

and K, L and M sheds specifically) is built on the original site of the Melbourne General Cemetery.

qvm.com.au 7

marketlife life ofQueen the Queen Victoria Market marketlife TheThe life of the Victoria Market

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LOVE YOUR MARKET love your market

Kate Ceberano The local singing sensation shares her favourite Market moments. Q&A with Guy Grossi What do you Prosciutto, Howlove longmost haveabout you beensalami, olives, shopping at the Market?bread, cheese, the Market?

The Vic has always been part offresh It’s Market a meeting spinach, Melbourne’s fabric. boy, I was place for all As a littleherbs and a always excited to my mama and papa cultures, alljoin ages crusty loaf. in their quest to findof the freshest and best and all levels Do you have produce. The regular gastronomy – characters from the an insider tip Market stalls were always a highlight. from basic to pro!

for Market What’s in your shoppingshoppers? basket? What’s in your Snapper, chicoria (chicory), figs andfriends shopping Make beautiful crusty bread. basket? with the butcher

What do you love most about the Vic Market? The smell.

8 qvm.com.au

and they give was born and I Do you you the have an insider tip for best bits. used to amble Vic Market shoppers? up to the Market Where Head to the do Fishyou Market early. even if I didn’t like to snack? need tosnack? shop. I’d What’s your favourite Market The bratwurst grab a best bratwurst Thestand hotdogs with sauerkraut. The part – of course! listen to the is queuing up for them – theand anticipation! What’s your Hawaiian busker When do youMarket like to shop the the favourite andatwatch Market? memory? human trafﬁc I like to shopmy at the Market buzzing in the morning. Before back Start and finishGypsy with a coffee. daughter and forth!

What is your favourite Market stall?

That’s a tough one … it’s like choosing which one of my children I love the most.

Dan Szwarc from The Albert Park

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Electrolux Cooking School

Learn how to prepare D SHED everything from a Christmas pudding to a New Year’s Eve cocktail party at the Electrolux Cooking School this summer. C SHED Melbourne’s top chefs run classes at the school yearround, imparting wisdom across B SHED a range of cuisines, styles and techniques, using seasonal Market produce. Electrolux Cooking School gift vouchers A SHED are available and make a great gift idea for the foodie in your family. Classes run Tuesdays, SHOPS Thursdays, Saturdays and Sundays and cost from $90 to $150, which includes generous food samples, a recipe kit, a glass of wine and plenty of insider tips. Bookings are essential; call 9320 5822. For more information and a summer schedule, visit qvm.com.au.

A visit Atovisit the toMarket the Market isn’t isn’t complete complete without... A sausage in without... bread from

A hot jam Bratwurst * The donut Shopfrom (Shop the American 99–100, Deli Hall). Doughnut Choose between Kitchen. Joinand the mild, spicy queue that forms weisswurst, add along Queen mustard and Stsavour outside the have – you just experienced original 1950s a classic Market van and watch as moment. the busy doughmakers prepare these sweet jamfilled delights.

Star of the show: Guy Grossi

Send Us Your Feedback and WIN! Queen Victoria Market has Seasonal Stars been a Melbourne icon for over 130 years. With morefrom thanthe 10 Learn how to cook million visitors aat year, it’s verythis professionals the Market much a place where Stars localsbrings come summer. Seasonal totogether meet, and tourists seek visit Melbourne’s toptochefs tofor enjoy uniquelydemonstrations Melbourne freeacooking experience. using the season’s best and freshest produce, while they Queen Victoria Market is loved share stories and recipes and ‘owned’ by you – so we would along the way. Headlining for love to hear your thoughts on summer are top local chefs what makes this place so special! Guy Grossi, Adam D’Sylva and Howard. December Jump Peter onto the Market website willand taketell place atdemonstrations www.qvm.com.au us in I-Shed 11am tospecial 12.30pm what makesfrom the Market on Tuesday 1, Thursday 3 and for you! Friday 4 December. Classes are And if planned you’re one the first 100 also forof March, June people to give us your and September 2010feedback, – check we’ll give you a $20 shopping qvm.com.au. voucher as a thank you for taking the time!

Produced for the Queen Victoria Market by

The Slattery Media Group,

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PRODUCED FOR THE QUEEN VICTORIA MARKET BY AFL House, 140 Harbour Esplanade,

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