Slow Food Saddleback News

Slow Food @ Kiama Farmers Market

The Slow Food Saddleback team held another successful promotion as part of the Seniors Festival @ Kiama Farmers Market on 11 April.

Vicki, Celia and Carolyn ready to start cooking.

Carolyn and Celia did a sterling job, working within the vagaries of a pop-up market kitchen, to showcase the versatility of very much in-season eggplants with two cooking demonstrations. Vicki was on hand to help with the first demonstration and Rhonni played waitress. The wonderfully organised and energetic ‘Farmers Market Tricia’ had sourced the recipes and ingredients, set up the kitchen, pre-prepared the mixtures, printed off recipe sheets and hooked in to help and organise as needed.

Parmesan Crumbed Eggplant -cooked to perfection!

Both the miso glazed and the parmesan crumbed eggplants were well-received and, even though seniors were the focus of the day, it was good to see plenty of youngsters keen to try a new veggie dish and give it a stamp of approval.

With eggplants currently available from four of the market stallholders and no doubt a feature of many home veggie gardens, it’s a good time to look at new ways to use this extremely versatile and attractive vegetable. The parmesan crumb recipe in particular might be a good one for budding young chefs to try during the school holidays.

You’ll find both the recipes in the RECIPES section of this website, and we’ve added a couple of other favourites as well. The market stallholders tell us they¬† expect to have eggplants available for the next couple of months so if you have an eggplant recipe you would like to share (we might be needing some wintery ones soon!) we’d love you to email it to so we can share it in the RECIPES section.

Rhonni and Tricia passing round the cooked eggplant.
Chief taster Murray
Tricia prepares to serve the Nasu Dengaku