Menu For Change Competition
And the winners of our Menu for Change challenge are … Cecily Lenton, Nicole Murphy, Nicole Barber and Julia Howard!
Scores of people took up the challenge to “eat local” from the Slow Food Earth Markets, Maitland. They joined Slow Food Hunter Valley in the global campaign against climate change (by eating locally and eating seasonally)! For a $15 entry fee participants were given a mystery bag of really diverse “mixed goodies” from the market and challenged to create diverse and delicious meals with zero food waste at the end.
- The criteria was to use the mystery bag to:
- cook as many dishes as possible from the produce
- demonstrate creativity and maximum use of the mystery bag of produce
- describe each dish (on the forms provided) and take photos of each dish
- post the photos on Facebook and Instagram with the hashtag #Slow Food Hunter Valley
- use the hashtags #eatlocal, #menuforchange, #slowfoodhuntervalley, #earthmarketsmaitland
- email a description and photo to firstname.lastname@example.org
- and/or drop off a description and photo to Slow Food Hunter Valley stall at the Earth Market or to the Readers Cafe & Larder, East Maitland.
The four winners Cecily Lenton, Nicole Murphy, Nicole Barber and Julia Howard, rose to the challenge, showing off their creativity going beyond their usual repertoire. The winners (featured in the Maitland Mercury) will each receive a market hamper worth $50 each.
Our overall winner, Cecily Lenton, was chosen from those who demonstrated creativity and maximum use of the mystery bag. Featuring in the Maitland Mercury, and described on Jenny Marchant’s ABC radio program as a “locavore”, Cecily showed her passion for local food and, as a result, will have a meal for up to six people cooked in her home by Slow Food Hunter Valley members using local, seasonal produce.
Nicole Murphy, one of our finalists who won a $50 hamper.
Cecily Lenton, our overall winner who will receive a fully catered dinner for 6 in her home.
- Cecily Lenton of Branxton cooked the following
- A simple salsa with tomato, shallot, olives, olive oil, salt and pepper, and basil.
- Roast pumpkin and kale salad with mint, leek and garlic.
- The avocado from the mystery bag was served up for breakfast with scrambled free range eggs, balsamic tomatoes with chia seeds, toasted homemade bread, and freshly squeezed orange juice.
- Roast chicken, asparagus from the garden, and from the mystery bag are grilled squash and oven baked potato crisps.
- Red velvet muffins made with beetroots from the mystery bag.
- A vegan pesto made with kale and garlic from the mystery bag, as well as almonds, oregano, salt, and olive oil.
- Chicken and vegetable stir fry and includes the kholrabi, shallots and some of the herbs.
- A smoothie which includes the beetroot leaves and mint.
- Spaghetti Bolognese made with silverbeet stalks.
- A tasty and simple frittata made with mostly ingredients from the bag and includes the eggs, potato, silverbeet leaves, shallots, herbs, and a bit of olive oil.
- Roast beetroot and walnut dip served with homemade crackers. Ingredients from the bag are beetroot and mint for the dip, and the stoneground organic wholewheat flour and the rest of the olive oil for the crackers.
- A vegan coleslaw with lemon in the dressing.
- Pumpkin scones.
- Nicole Barber of East Maitland cooked the following
- Pumpkin and zucchini fritters
- Pumpkin (and almond and date) loaf
- Polenta tart with roasted pumpkin, spinach, honey and pecans
- Creamed kholrabi with spinach, lemon and cashews (like a milk saute)
- Indian Saag with chicken
- Lemony beetroot hummus
- Julia Howard of East Maitland cooked the following
- Sage oven potatoes with sour cream, crispy ham and spring onion
- Kohlrabi cordon bleu with green salad
- Beetroot and cream cheese quiche
- Pumpkin soup with homemade clay-baked wholemeal pepita bread
- Nicole Murphy of Gillieston Heights cooked the following
- Summer squash,lemon and poppy seed loaf
- Kale and banana muffins
- Avocado, honey and lime glazed donuts
- Beet Wellington with mushroom and silverbeet “pâté”
- Kale and parmesan crackers
- Spring lamb tagine with local honey and zucchini
- Mashed potato, flavoured with leftover panch phoron seasoned olive oil and spring onion tops
- Crispy potato skins with turmeric, panch phoron and curry leaves
- Roasted zucchini and baby beetroot with mint, man’oushe and homemade labne
- Warm salad of silverbeet stems, spring onion, green garlic and zucchini with toasted almond tahini dressing
- Pesto of beetroot leaves, basil and pepitas
- Basil and strawberry breakfast bruschetta with feta and balsamic
- Crispy baked squash “steaks” with a lemon and sesame crumb
- Warm salad of green garlic bulb and stems, baby leeks, foraged dandelion, parmesan and balsamic
- “Carpaccio” of kohlrabi and apple with pecans and mint
- Beet-hummus with crispy baked leaves of kohlrabi and beetroot
- Baked silverbeet with cabbage, bacon and apple
- Wholemeal date loaf
- Pumpkin seeds with lemon and Persian spice
- Crisps of pumpkin skin with olive oil and berbere
- Pumpkin, cheese and gorgonzola omelette
- Pumpkin ice cream with spicy honeyed seeds
- Lemon and cardomom burfi
- Silverbeet Keripik Bayam with sambal terasi mayo
- Rainbow fusilli with pork, roasted fennel and sage
- Potato salad with roasted garlic, sweet feta dressing and toasted almonds
- Beverage: Frozen mint and Korean yuja mocktail.