• Ainsley is here to inspire your next market shop. (Ainsley's Market Menu)Source: Ainsley's Market Menu
Ainsley’s Australian Market Menu sees Ainsley Harriott traversing Australia on a fun-filled food adventure through some of Australia’s most diverse and colourful produce markets.
19 Sep 2019 - 5:24 PM  UPDATED 8 Oct 2019 - 11:26 AM

Armed only with a few pots and pans and a hunger for the best fresh produce, Ainsley has only a few hours to explore the market, find his ingredients and conceive some quick and tasty dishes to win over the crowds.

At each market, Ainsley has booked a stall in a prime position. Arriving at dawn with little more than some cooking equipment, Ainsley sets about creating his unique market menu by the time the locals are ready for lunch!

With little time to waste Ainsley sets out to explore the market, meet the producers and seek out the produce, all the while hatching a plan for his market menu.

Drawing inspiration from the location, its people and its produce, Ainsley will aim to push the boundaries of the local culture with his innovative food creations.

Once he’s scoured the market for the produce, it’s back to his stall where, with curious onlookers standing by, he goes about creating original, gourmet snacks to dish up to the growing crowds.


Episode 1 | Willunga, SA

Airs 7:30pm Thursday 10 October, 2019 on SBS 

Encore 7:30pm Sunday 13 October, 2019 on SBS Food

The first stop on the ‘Ainsley’s Market Menu’ is Willunga, a bustling farmers market in a charming, little town in South Australia.  After setting up his stall Ainsley goes in search of the finest produce for his menu. Along the way he discovers some glorious pork loin from a rare breed pig farmer, for his spicy  ‘Chargrilled Jerk Pork’. For dessert, Ainsley selects some juicy strawberries and rich cream for a simple layered treat that honours seasonal ingredients. And to wash it all down a chilled mulled cider, perfect to enjoy with some fellow market goers on a balmy afternoon!

Iced mulled Willunga cider shots with plum confetti

These make great ice breakers for a cocktail party. You could also serve them in a tall glass as a welcome drink.

Strawberry mash-up with elderflower cream crunch

This luscious layered dessert is equal parts simple and delicious. It can be made ahead so it's perfect for entertaining! 

Chargrilled jerk pork on watermelon and coconut salad

Jerk seasoning is not just exclusive to chicken and the fresh watermelon in this recipe balances out all that heavy spice and charring. The recipe is designed as an entree but can be made into a main dish for 3-4.


Episode 2 | Warrnambool, VIC

Airs 7:30pm Thursday 17 October, 2019 on SBS 

Encore 7:30pm Sunday 20 October, 2019 on SBS Food

Ainsley’s next stop is the coastal town of Warrnambool in Victoria, where rolling green pastures meet the deep blue sea. That means great beef, creamy dairy and the freshest seafood, all available at The Fresh Market Warrnambool.  Ainsley doesn’t waste any time, finding some succulent beef fillet from a local farmer for his delightful ‘Sesame Soy Beef Lollipops’. Then he hunts down some fresh mozzarella which he pairs with locally smoked ham and fresh figs. To finish the day Ainsley can’t resist something sweet, using a local rhubarb jam to top his British ‘Drop Scones’ – that he shares with new friends, young and old.

Sesame soy beef lollipops

Transform a plain fillet steak into these flavour-packed grilled beef lollipops. Wrap in cos lettuce leaves with a squeeze of lemon to serve. 

Seared mozzarella in smoked ham with figs

Melty mozzarella wrapped in smoked ham, with fresh figs. You'll be whacking hands away to pick one of these up off the plate. This recipe is for a canape, so double it for an entreé size.

Crispy coconut abalone with yoghurt herb dip

Abalone can be intimidating to cook with but just treat them like fresh squid and don't overcook! These are simply fried in a coconut crumb and make excellent finger food. The recipe is for a canape sized serve but you can double it for a heartier snack.

Betsy’s drop scones with rhubarb and raspberry ripple cream

Drop scones are not as unfamiliar as you think. They're also called pikelets and their petit size means eating a high stack is far more achievable than with its pancake cousins.

Ainsley Harriott with iced cider shots in Willunga SA

Episode 3 | Logan, QLD

Airs 7:30pm Thursday 24 October, 2019 on SBS 

Encore 7:30pm Sunday 27 October, 2019 on SBS Food

Ainsley is headed up north to the ‘Global Food Market’ in Logan to experience one of the world’s most culturally diverse markets. With so many exotic fruits and vegetables on offer, the challenge is on to turn this bounty of global produce into a market menu that will win over the locals. Ainsley meets hardworking local farmer, Ram who was originally born in Fiji and grows all of his own produce in his backyard. Ainsley discovers it’s Ram’s 85th birthday and thinks it only fitting to cook him a vegetarian curry to celebrate, using Ram’s very own unique ingredient, “kundru”. To cap off a marvelous day Ainsley whips up a creative lamb slider served on grilled cassava.

Ram’s kundru pumpkin curry

This curry is made with an interesting vegetable called kundru, it looks like a cucumber but unlike it's fresh, crunchy cousin this one gets cooked into curries and savoury dishes.

Global green shot and coconut smoothie

These little green shots are great to serve to a crowd, but go down just as well in a tall glass to start the day.

Asian lamb patties on chargrilled cassava

Cassava is usually boiled or fried, but a light grill turns them into the perfect gluten-free base for these seasoned lamb patties. The recipe makes around 20 little canape bites.


Episode 4 | Hobart, TAS

Airs 7:30pm Thursday 31 October, 2019 on SBS 

Encore 7:30pm Sunday 3 November, 2019 on SBS Food

Ainsley heads south to Tasmania to take in Hobart’s famous Salamanca market. Known for it’s rich soil, clean air, pure water and passionate growers, Ainsley’s on a mission to find out if the Tassie produce really lives up to the hype. From the moment Ainsley sets foot in the market he is inspired to cook by the high quality fruit and vegetables. His menu starts with a colourful salad of grilled vegetables that he tops with a luscious ash log cheese and pickled walnuts. Next, Ainsley can’t go past farmer Bob’s Tassie apples, whipping up an ‘Apple Isle and Walnut French Toast’.  And to finish things off Ainsley finds some of the world’s best oysters for a deep fried, spicy treat that has the market goers coming back for more.

Spicy fried Bruny Island oysters with pickled cucumber

Who can resist anything crumbed, fried and topped with crunchy chilli, garlic and onion. Especially with the twang of a pickled cucumber underneath. 

Charred green and black salad with cheese, walnuts and fruit salsa

Zucchini and eggplant offer the green and black components in this salad. They're balanced by the sweet and fresh hit from stonefruit and nashi pear. The recipe serves two as a main dish but will easily feed four as a starter or side.

Apple Isle French toast with walnut and caramel bananas

Apple Isle is an anecdotal name given to Tasmania as it was once a major producer and exporter of apples. It also references the state's shape, which loosely resembles that of an apple.

Move over salt bae!

Episode 5 | Wollongong, NSW

Airs 7:30pm Thursday 7 November, 2019 on SBS 

Encore 7:30pm Sunday 10 November, 2019 on SBS Food

Ainsley’s journey takes him to the coastal haven of Wollongong, for the hustle and bustle of the ‘Friday Foragers Market’.  There’s a big emphasis on organic food and before long a juicy organic watermelon catches Ainsley’s eye which he matches with some pure, wild honey and coconut. Next up Ainsley spots some beautiful pink oyster mushrooms from local grower, Jessie, which he sautes with amaranth leaves, a local caprino romano cheese and serves on freshly baked sourdough.  To round out his menu, Ainsley picks up some organic eggplant for a tempura with Asian spices and honey - a sure fire crowd pleaser!

Eggplant fritters with wild honey and cinnamon sugar

It's not that common in Western cooking to mix sweet and savoury but the soft texture and mild flavour of eggplant makes it surprisingly good for a sweet-savoury mashup.

Chargrilled watermelon with toasted coconut and wild honey

You'd be surprised how many fruits get better with a little grilling. These skewers make plain old watermelon a dessert-worthy dish.

Chargrilled sourdough with sauteed mushrooms and melted Caprino Romano cheese

You can't beat a simple dish of grilled mushrooms on toast. This would go great for breakfast with an egg ontop.


Episode 6 | Adelaide, SA

Airs 7:30pm Thursday 14 November, 2019 on SBS 

Encore 7:30pm Sunday 17 November, 2019 on SBS Food

It’s the last stop on the ‘Ainsley’s Market Menu’ tour and we’ve arrived in the heart of Adelaide  to visit ‘Adelaide Central Market’, the largest undercover fresh produce market in the southern hemisphere. With a large array of seasonal fruits and vegetables on display, Ainsley spots some green heirloom tomatoes which he matches with a Duck Confit from a French smallgoods supplier. Next up, Ainsley celebrates South Australia seafood with for a Moroccan inspired fish tagine. And continuing on with his Morrocan theme, Ainsley grabs a few ingredients for a ‘Mango Lassi’ with a Moroccan twist, which he shares with the local market goers to celebrate the end of a wonderful tour.

Spiced mango and rosewater lassi

Spruce up your next summer mango smoothie with a pinch of cardamom and dash of rosewater.

Fried green tomatoes with duck confit

Underripe green tomatoes hold together better than their red counterparts when fried. They also keep a pleasant savoury note and make a great vessel for shredded duck tossed with horseradish and creme fraiche.

Central Market’s fish tagine with preserved lemon and green olives

This delightful fish curry is light enough for warmer weather. You can use barramundi, monkfish, King George whiting or red snapper. A few prawns wouldn't hurt either.


Ainsley Harriott traverses Australia's lively regional produce markets on the brand-new season of Ainsley's Australian Market Menu. Catch it at 7:30pm Thursdays from 10 October on SBS, catch up on SBS Food, or stream on SBS On Demand. Visit the Market Menu website for recipes, the episode guide and more.

Ainsley’s ultimate jerk chicken

‘Jerking’ is all about maximising flavour. Traditionally, the mix will include allspice and Scotch bonnet chillies, but the spices can be adapted to taste. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, you can use chicken breasts. 

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Lamb tagine with fragrant couscous

“When I visited Fes, the festival of Eid was about to begin. For days, the tiny streets of the Medina were full of excitement as every family took a goat or sheep home with them for the biggest festival of the year. All the shops closed, the tourists were gone and in their place were rows of fires with teenagers cooking bits of sheep that I couldn’t always recognise. It was a surreal scene as the smoke drifted through streets that just 24 hours earlier were packed with people. I’m not brave enough to cook some of the traditional dishes that families have prepared for generations; it would be like someone knocking on my door and telling me how to cook a turkey! But I do have a favourite lamb tagine dish that’s thickened with lentils. It’s not traditional, but I felt confident enough to try it out on my new friend, Abdelali, who had been kind enough to take me to his secret eating spots around the Medina.” Ainsley Harriott, Ainsley Harriott’s Street Food

Roasted red pepper and walnut dip (muhammara)

“A couple of hours south of Amman is the awe-inspiring Wadi Rum, where I spent a night camping and eating with the Bedouin. They cooked a marinated and delicately spiced whole lamb dish called zarb, which was buried in a firepit in the ground and cooked for about 4 hours. It was the most amazing, sweet-tasting and meltingly soft lamb I’ve ever tasted. We ate it under the stars with local flatbread and a good dollop of this smoky sweet red pepper dip.” Ainsley Harriott, Ainsley Harriott’s Street Food



Upside-down chicken in a pot (maqlooba)

“I love one-pot dishes like this. They almost get on with the cooking by themselves and this recipe is one of the hidden gems of the Middle East. Hopefully you’ll be as lucky as I was when I ate it: sitting on a sunny terrace in Amman as the steaming dome of fragrant rice, spiced chicken and vegetables appeared on a big plate for us to tuck into. Heaven.” Ainsley Harriott, Ainsley Harriott’s Street Food

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