Ainsley's Market Menu
Ainsley’s Market Menu sees Ainsley Harriott traversing Australia on a fun-filled food adventure through some of Australia’s most diverse and colourful produce markets.
“A lot of Italians tell us that our product is more of the tradition they used to have many years ago than what they do now.”
Cook the Market Menu
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...
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...
You'd be surprised how many fruits get better with a little grilling. These skewers make plain old watermelon a dessert-worthy dish.
You can't beat a simple dish of grilled mushrooms on toast. This would go great for breakfast with an egg ontop.
Who can resist anything crumbed, fried and topped with crunchy chilli, garlic and onion. Especially with the twang of a pickled cucumber underneath.
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...
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...
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WHAT TO EXPECT
Helen Tzouganatos has spent years experimenting with gluten substitutes that are as good as the real thing, maybe even better.
BREAK IT DOWN
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...