Sloane's Kitchen
WITH | Sloane Carvell in partnership with Subiaco Farmers Market
Farm freshin
Subi
Sloane Carvell shares some recipes from her kitchen, inspired by the produce at the Subi Farmers Market. FOOD PHOTOGRAPHY | Craig Kinder IF THE WILDFLOWERS are blooming, birds are singing and bees are buzzing, it can mean only one thing. It’s spring and nothing tastes better than your first springtime meal packed with peak season produce to celebrate. The Subi Farmers Market has all the produce you need to make a beautiful meal to impress guests and welcome in the new season. I’ve put together a few dishes inspired by the gorgeous produce you’ll find there each Saturday over the next few months. For an entrée, nothing says spring like fresh seafood, and you can recreate this gorgeous scallops with celeriac purée dish with a visit to The Fisho, who operates out of Singleton. He also loves to chat and share his expertise about how best to cook seafood, and where it comes from. GMT Produce is a family farm business in Gingin, with a new farm in Wanneroo too. Their stall at the market is overflowing with seasonal produce and with a healthy dose of old-fashioned customer service thrown in for free, they will suggest how to make best use of certain vegetables and fruits. Their heirloom veggies are beautiful; the family has been collecting seeds for over 20 years, and they have some of the prettiest carrots you have ever seen. They also have beautiful purple and yellow cauliflowers, gold, or pink beetroots 14
SUBIACO: EAT DRINK SHOP
which stud dishes like jewels. For mains, I’ve continued the spring theme with my take on a Greek slow-roasted leg of lamb with a colourful patchwork of seasonal veggies and potatoes. It’s great for feeding a crowd and best of all, it’s an all-in-one dish, which you can put in the oven and forget about for a few hours. Travis and Zoë, along with their two children Jonah and Oriana, run the family-owned and operated Allington Family Farm, based in the south west of WA with 500 acres of lease land between Harvey and Manjimup. Their farming is holistic, with the health and wellbeing of their animals at the forefront of all their decisions. They run both Merino sheep and Berkshire pigs, producing ethical, sustainable, and premium quality lamb and pork. For this dish, I used one of their plump lamb legs and their salty-sweet pancetta for the
entrée. The lamb is cooked, covered in baking paper and foil like a parcel and known as ‘kleftiko’ in Greek. By wrapping it up, you trap heat and seal the juices and flavours inside, creating amazingly tender lamb, and the vegetables soak up the juices. Chocolate is good for dessert all year around, and Two Lost Pilots have you covered. Brad and Brett are two pilots who were grounded during the pandemic and created their small batch bean to bar chocolate business. I have used their very grown-up Solomon Island 70% dark chocolate and fresh raspberries to create my chocolate and raspberry fondants. This chocolate has lovely fruity notes and is made locally with beans from cocoa farmers on the Solomon Islands. I think it matches perfect with the raspberries and has the wow factor with its decadent oozy centre. Visit subifarmersmarket.com.au
