On Friday I
dug deep into one of Melbourne’s most diverse markets (having 35 different
countries under the one roof), which is Footscray Market. Footscray Market has
been going since 1992. Of course we also had two ambassadors and amazing chef’s
show us their stomping ground where they source products for their restaurants.
These two
chefs were of course Adam D’Sylva of Coda and Frank Camorra of MoVida’s, both
very talented cooks and down to Earth guys who were so easy to chat with.
As I stepped
foot into the FOOTSCRAY market the smell of ripened fruit, fresh seafood, red
meat and the light undertone of moth balls entered my nose. this is what being
in a real market is all about, the smells and atmosphere.
As our group
walked through the market to see many stores you had sales assistances yelling
as loud as they could the prices of their produce and the occasional hand
grabbing your arm to get your attention.
When we would
stop at lets say a fresh butcher the array of reds, pinks and white meat that lay
in front of you was incredible. Things I had never seen in my local butcher
sitting there, which intrigued me as to how you would use them in a dish!
At the fresh
poultry they were known for their eggs. From quail, duck, chickens and even
double yolkers this place had them all. They explained to us they went through
an X-ray system and when a double yolk came through they would take it
out.
This is when we
stepped out of the market and headed across to Saigon.
Saigon
Market, which is across the road from the actual Footscray Market, is a real
hidden gem. I had never been or even heard of this place until today and to be
honest it was like taking a step out of Australia and right into a little
market in Asia.
The fruit,
vegetables, meat and things have the Asian authenticity to them with the random
Westerner pieces here and there. I won’t lie either the prices are almost like
an Asian Market in Asia as well. You can pay as little as $1.99kg for mangoes,
99 cents for apples and the list just goes on and on it was truly incredible.
We then
jumped back into our cars and headed to a hidden treasure of Footscray being
Raw Materials. I have been here before for another event, and instantly fell in
love; right after the worry that I was at the wrong place. This is where we had the chance to become a
little more intimate if you may with the chefs and really pick their brains to
see what made them tick.
So before I
go any further I want to touch base with who Adam and Frank are for those of
you who may not know.
Adam D’Sylva
Adam has
two restaurants Tonka which is Indian Inspired and then Coda which is Asian
inspired- two restaurants I want to put right up there on my to-do list.
Although
they have been inspired by different continents Adam doesn’t like to keep it
strict and like to incorporate many nationalities and flavours into his menu’s
and dishes.
Adam’s
go-to place for those tricky to find condiments is the Saigon Market, which is
the place I was talking about above.
I had so
much fun chatting to Adam and really seeing where his inspiration to cook came
from and learning why he picked Indian and Asian Foods.
Frank Camorra
Is a chef
and co-owner of MoVida and then MoVida next door, Movida Aqui, Paco’s Tacos,
Movida Sydney and Bar Pulp. He was also recently inducted into the Melbourne
Food and Wine Festival’s “Hall Of Fame” which in my eyes is a massive
accomplishment as a Melbourne chef.
Frank could
be considered a local to Footscray as he used to reside in West Melbourne, and
often visits the market for fresh produce. Frank said he bypasses the suppliers
and heads straight to the source to bring the freshest of fresh produce to his
restaurants.
Again
Frank’s stellar line-up of restaurants has my mouth watering and my explore
Melbourne’s best list growing quite a lot.
You may
have seen Frank before on MasterChef and has even created a couple of award
winning books, one of which I have sitting on my kitchen shelf.
So now back
to what we were treated with and what our senses were indulges in at Raw
Materials Footscray.
Raw
Material’s is very much a secret of Footscray and I don’t think it has been
given enough credit for what it is. It looks like a warehouse in the industrial
We took a
seat in front of the chef’s benches and then submerged my tastebuds in bubblies :-) << Not much though as I had
to drive myself, dang it.
Frank was
up first
Yellow Fin Tuna, Apple, Wasabi and Ponzu Salad
Usually I am
not a huge fan or raw fish and the only fish I have ever eaten raw is salmon.
But boy, oh boy this was just amazing and would go perfectly in Summer. I will
be buying this come Summer and making this for my family, well maybe Daddy and
Me because I don’t think the girls will give it a crack- but I will try.
Then Frank
hit the pan with his
Calamari Cooked in Olive Oil with a Spiced
Beetroot Salad.
I was very
excited when Frank said he could change the way we cooked calamari and that I
could half the prep time. What I didn’t know was all this involved was keeping
the skin on the calamari- yes it’s not pretty, but gosh does it add flavour.
The
beetroot salad, I couldn’t help but go back for a second serving- this was of
course to make sure I had all the flavours right in my mouth and had to be sure
I liked it haha- Joking but it is my excuse for making a pig of myself.
Beetroot is
one of my favourite vegetables and I could eat this every single day of the
week, so I was happy to find a new way to enjoy it.
Then the
spotlight was back on Adam for his next dish
Han Noi Style Crispy Rice Paper
Roll with Nuoc Nam Dipping Sauce
I have made
rice paper rolls myself and these are one of our favourite dishes to eat when
in the warmer months and very healthy. But I did have no idea that you could
deep fry these and have a whole new flavour level added to them
Two thumbs
up for this one, even though I made a mess of myself and the floor with the
dipping sauce (thanks Frank :-P )
Milk Soup With Cinnamon Bread Dumplings
and Melon Balls.
I didn’t
know how I would get through yet another serve of amazingly delicious food. But
when I heard this dish had an aniseed liqueur (anis liqueur) in it I knew I
would have to try it out- for um, food tasting sakes.
This was better
then good with the soft texture from the melon, the crunch from the toast and
the milky smoothness from the anis infused milk.
I could
have easily gone back for seconds, thirds and maybe even fourths with this- but
I stuck to a single serve.
For me, I didn’t
want this night to end and had so much fun with great company. I have already
planned for another trip to the Footscray market to get some fruit and
vegetables, in particular Saigon Market and try some fruit I have never tried
before.
Thank you
so much for all those who made this event happen, I appreciate being invited
along and can’t wait for the next !
