a big thank you to our judges, chefs from terrific local restaurants comida & deville
Comida Espresso & Wine Bar is the in-house Cafe and Restaurant of Prego Mediterranean Foods in Nelson. ‘Comida’ is the Spanish word for food or for a meal, and Comida offers healthy, tasty, fresh, Mediterranean-inspired lunch and dinner menus.
Hours Cafe: Mon - Tue 8am - 4pm
Wed - Sat 8am - 6pm
Hours Shop: Mon - Fri 8am - 5pm
Sat 8am - 2pm
Hours Restaurant: Wed - Sat 6pm - 10pm
Street: 7 Alma St, Buxton Square, Nelson
Phone: 03 546 7964
DeVille is a family business with a focus on serving an excellent standard of cafe classics from fresh, locally grown produce from the sunny Nelson, Tasman region. Similarly, we proudly support local brewers and vintners with a draught beer selection and wine list reflecting our location within the hop and grape growing capital of New Zealand.
Our opening hours are 8 am until 4 pm Monday to Saturday. During the winter months we are closed on Friday nights. In the spring and summer we stay open during the evening for live music, dinner and platters on Fridays.
Our kitchen is open for breakfast and lunch from 8 until 2:30. We also offer our venue for private functions and can cater for offsite events.
Street: 22 New St, Nelson
Phone: 545 6911
From Left: Runner Up Holly D'Souza, Nelson Market CEO Nita Knight, Winner Chelsea Chang, Runner Up Janet Southwick
1st Prize: Chelsea Chang
Coconut Braised Pork with Orange and Mint Salad
Ingredients came from these Nelson Market Stallholders:Heatherdale Orchards, River Terrace Nurseries, Vedic Organics, Lav Kakonas.
1.25 kg Pork Scotch Fillets
2 tbsp Coconut Oil
1 litre Coconut Milk
1 litre Chicken Stock
6 Kaffir Lime Leaves
2 Stalks Lemongrass, bruised and cut into 4cm pieces
1 tbsp Fish Sauce
1 tbsp Palm Sugar
Preheat oven to 165 degrees.
Heat oil in heavy based pan, add the pork and brown on all sides.
Place pork in braising pan.
Add remaining ingredients to saucepan and bring to boil.
Pour over pork and cover with baking paper and foil.
Bake for two hours, then cool in liquid.
When ready to add to salad, cut pork into slices, coat in Kecap Manis, salt and 1 tbsp melted coconut oil, heat pan to medium and cook pork slices until warmed through.
1/2 cup sweet chilli sauce (preferably homemade)
2 tbsp lime juice
Splash of fish sauce
Combine above in a small bowl.
1 cup coriander
1 cup mint
1/2 red onion, cut to thin slices
2 oranges, segmented
1 punnet cherry tomatoes, halved
5 kaffir lime leaves, finely shredded
1/4 cup ginger, finely shredded
2 stalks lemongrass, soft part only, finely sliced
2 tbsp toasted sesame seeds
Transfer warmed pork to platter.
Combine all salad ingredients and toss with dressing.
Pile onto pork and sprinkle with sesame seeds.
Chelsea Chang, by her own admission, is "obsessed with food". At just 21 years old she has recently completed a
university degree in Hospitality & Management and her plan now is to run cooking workshops in her family home on Wakefield Quay.
Chelsea is always amazed at the variety of great ingredients she can find at the Nelson Market. "I've been coming here most Saturdays since I was tiny", she says.
She particularly loves cooking Vietnamese and Thai inspired dishes and "healthy baking".
Saturday Market Brunch Stack
Key Ingredients:Moutere Gold Plum Chili Chutney, Pic's peanut oil, Tozzetti Seed Buns & Vegetables from Brightwater Fruit and Veg
1/2 cup mash potato
3Tbs self raising flour + extra for coating patties
200g cooked chicken coarsely chopped
3 spring onions, chopped
3Tbs Moutere Gold Plum Chili Chutney + extra for serving
Salt and pepper to taste
Pic’s Peanut Oil for frying
2 Tozzetti whole wheat seed buns cut in half and toasted
1Tbs of fresh thyme,marjoram and chives, chopped ( or your favorite, basil is great)
Salsa on top
1 small red onion finely chopped
1 large tomato seeded and diced
1 avocado diced
2 Tbs extra virgin olive oil
1 Tbs lime juice or sherry vinegar
Salt and pepper to taste
Stir flour into mashed potatoes, add chicken,egg,onions chutney and salt and pepper
Divide mixture into 4 , roll into balls coating with extra flour, then flatten into a patty
Refrigerate for 30 minutes or more to firm up
Make the Salsa, Mix all ingredients together season and set aside. ( if you chose to use basil as the herb in your eggs, put some fresh basil in your salsa just before serving)
Preheat the oven to 150
Heat a small amount of peanut oil in a non stick frying pan and fry the 4 patties on both sides until golden brown. Place the patties in the oven on grease proof paper for min 10 min to be sure they are warmed through
Lightly beat the eggs with the cream,herbs and season. In a frying pan heat a little oil, or butter add the egg mixture and stir slowly until just cooked.
Divide the eggs between the 4 toasted bun halves, sit the patty on top, spoon over the salsa, garnish with some fresh herbs of your choice and serve with a side of plum chili chutney.
Fried Okra with Fermented Tumeric Dipping Sauce
Key Ingredients:D'Hondt & Sons Turmeric Paste, Steve's Veges
Fermented tumeric dipping sauce:
1. Two heaping tablespoons of greek yoghurt
2. 1 tsp of Japanese mayonnaise
3. 1 Tbsp of chopped fresh coriander
4. 1 Tbsp fresh chopped shallots
5. 1 Tbsp of fish sauce
6. 1.5 Tbsp of D'Hondt & Sons fermented tumeric sauce (purchased only at Nelson Market)
Mix all ingredients and refrigerate. Keeps good for 4 days.
In a bowl, mix mortared ingredients with cornmeal/flour mixture
Beat egg in a separate bowl.
Dip okra into beaten egg, drench into cornmeal mixture and then fry until brown.
Serve fried okra immediately with fermented turmeric dipping sauce. Either a pan fried steak or fried prawn twisters can accompany this meal to make it a main.
The fresh okra (at Steve's vege stand - Nelson Market) was a surprise to find in the dead of winter.
D'Hondt & Sons beautiful turmeric spicy fermented paste was full of flavor. I had a vision of a few other Asian herbs that could be added to it in order to make my dipping sauce.
While the okra recipe is very basic - the fermented turmeric sauce is my own, original, unpublished recipe - invented on the fly.
Janet and her partner Tim run the beautiful Baywick Inn homestay in central Nelson. Janet's passion for cooking comes from her Mother who was once "in service" in Britain during the early years of last century. She could cook "everything under the sun" and Janet was an eager pupil at their home in a small town in Ontario, Canada.
"I love flavours" says. Every Saturday she is at the
market first thing to get the fresh produce they need to keep their guests well fed. "I can get down here and back in tme for breakfast without them even knowing I've gone", she says
Holly is Portugese/Indian, was born in Africa and raised in the USA. She has been in NZ for 10 years and is very grateful for the exposure to an abundance of Latin food while growing up along with an Asian influence from her Indian side.
With a background in science and now working as a fresh water algae analyst, cooking is something she enjoys in her spare time. She loves exotic foods like kumara and turmeric and grows 21 different varieties of hot chillis.
Holly makes all her own spice mixes and is a regular visitor to the Nelson Market for fresh and interesting produce.
The great nelson market recipe competition
closing date sat 25 july 2015
1st prize $250 nelson market gift hamper
2 runners up will receive $100 restaurant vouchers
July is “Feast for the Senses” month in Nelson with a range of events designed to get people out and celebrate the best of Nelson and its culinary delights. To play our part in this celebratory event and promote the diverse range of delicious food and ingredients available at the Nelson Market, we are running The Great Nelson Market Recipe Competition.
Recipe Competition Guidelines
1. The 2015 Great Nelson Market Recipe Competition is open to all amateur cooks and shoppers at the Nelson Market, including stallholders who do not sell food items. Entrants for this competition must reside in the Nelson Region.
2. Individuals can enter up to two entries which can consist of a Soup, Main or Dessert but will only be eligible to win one of the prizes.
3. Recipes must feature at least TWO different Nelson Market sourced ingredients. The stallholder’s names must be entered on the entry form below.
4. Your entry form must be accompanied by your recipe and a photo of your completed dish. Please email as a jpeg, size 500 – 1000px and submit via email email@example.com or hand into the Nelson Market Office, Montgomery Square Saturdays 8am to 1pm.
5. Recipes must be your own or recipes that you have altered in some way. They must not have been previously published.
6. Entrants should be willing to be named and, if possible, featured in publicity photographs and their recipes published.
7. The deadline for all entries is midnight on Saturday 25 July 2015.
8. Entries cannot be returned or acknowledged individually but winners will be announced on Friday 31 July, online via Facebook and the Nelson Market website www.nelsonmarket.co.nz
9. Judging will be independently carried out by professional chefs at local restaurants Comida & DeVilles. Judge’s decisions will be final.
10. Prizes: Supreme Award Winner – Nelson Market Gift Box (value $250) Two Runners Up – Restaurant Voucher from Comida or DeVilles (value $100 ea).
Please CLICK HERE for the Entry Form
Some great Nelson Market Food Ingredients for Possible Inclusion in your Recipes
Miso Paste, organic, MSG free & gluten free
Kombucha (organic fermented teas)
Elderflower & Elderberry Cordial
Chocolate dark superior, handcrafted locally from bean to bar, best cacao.
Chocolate finest Belgium, light and dark and Rocky road
Range of Smoked fish
Fish including Salmon,
Smoked Eel & marinade fish
Sausages - variety of finest German & Bratwurst Sausage
Pickled Onions – (fortnightly)
and more . . . . . . .
Breads, white & wholegrain, sour breads, garlic, etc.
Local Nelson Olive Oil
Fresh Ground Coffee & Coffee Beans
Vanilla Extract, Paste, Beans
Peppercorns, whole black and white
Chilli powder & Spices
Free Range Eggs
Cheeses – extensive variety
Fermented honey & Honey & Tumeric
Chutneys & Relishes
Liqueurs, Lime, Tangelo etc