To market!

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.”
Head west from Melbourne for a seaside town filled with plenty of places to shop, snack and dine.
Eighty One Acres has brought back a heritage pork breed to provide consumers with an ethical and flavourful cut of pork.
Willunga is a sleepy South Australian town, 40 minutes from Adelaide on the Fleurieu Peninsula, slowly emerging as a go-to for gourmands.
Find out Ainsley Harriott's favourite Australian foods, what he misses when he's away filming and the best cooking tip he's ever received.

Cook the Market Menu

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