MCEC’s executive chef judges MasterChef cook-off

(L-R) MCEC Executive Chef Tony Panetta, 2013 MasterChef winner Emma Dean and 2014 MasterChef contestant Sam Grant.

(L-R) MCEC Executive Chef Tony Panetta, 2013 MasterChef winner Emma Dean and 2014 MasterChef contestant Sam Grant.

The latest edition to the Melbourne Farmers’ Market portfolio has taken up residence just down the road from Melbourne Convention and Exhibition Centre, much to the delight of our executive chef Tony Panetta.

Southbank Farmers’ Market at the Boyd Community Hub is the first VFMA accredited farmers’ market located within the City of Melbourne, providing more than 15,000 residents in the area with access to fresh Victorian produce, direct from local producers.

In the lead up to Christmas, Southbank Farmers’ Market held a MasterChef cook-off between two former contestants, with Tony popping down to help host and judge the dishes.

The 2013 MasterChef winner Emma Dean and 2014 participant Sam Gant were given $50 and 30 minutes to shop the market and a further 30 minutes to create a dish with  the seasonal produce they’d purchased.

Emma whipped up a delicious chocolate, avocado and berry mousse while Sam created a dish with smoked Portarlington mussels.

Market-goers were given the opportunity to taste and judge the dishes for themselves, with Tony concluding it a dead heat and announcing “Victorian produce the winner.”

Southbank Farmers Market is held the first Saturday of each month. 

Southbank Farmers Market MasterChef cook-off in action.

Southbank Farmers’ Market MasterChef cook-off in action.

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Recipe: Butterscotch eggnog

image courtesy of sheknows.com

image courtesy of sheknows.com

Ever found yourself with leftover butterscotch sauce after you’ve eaten your Christmas pudding and wondered what to do with it? Why not whip up a delicious butterscotch flavoured eggnog!

Follow the recipe below to create your own from scratch or simply whisk through your pre-made eggnog for a delicious butterscotch flavour. 

Our house-made Christmas puddings all come with complimentary butterscotch sauce, so make sure you pick one up from either of our two on-site cafes before MCEC closes on Friday 19 December 2014.

Ingredients 

We support Victorian suppliers and encourage you to source  your recipe ingredients locally, wherever possible.

  • 1/2 cup butterscotch sauce
  • 4 cups milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 12 egg whites
  • 1 1/2 cups sugar
  • 2 1/2 cups light rum
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Directions

  • Combine milk, whole cloves,  1/2 teaspoon vanilla extract and cinnamon in a saucepan and slowly bring milk mixture to a boil (approx. 5 minutes).
  • In a large bowl combine egg yolks and sugar, and whisk together until fluffy. Then slowly whisk hot milk mixture into the eggs.
  • Pour mixture back into saucepan and cook over medium heat, stirring constantly for 3 minutes or until thick. (Note: Do not allow mixture to boil).
  • Once thickened strain to remove cloves and let cool for about an hour.
  • Once cool stir in butterscotch sauce, rum, cream, 2 teaspoons vanilla extract and nutmeg, and refrigerate overnight.

To serve

  • When ready to serve combine egg whites and sugar in a bowl and whisk together over a saucepan of steaming water.
  • Whisk until the sugar dissolves, mixture reaches 65°C  and becomes a light and fluffy meringue texture.
  • Gently fold the fluffy meringue through the chilled cream mixture and serve with ground nutmeg sprinkled on top.
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MCEC’s house-made Christmas puddings on sale now

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MCEC’s delicious house-made puddings for $18.50 with free butterscotch sauce

Our chefs have been busy baking up a Christmas pudding storm in the kitchen, using the best produce from across Victoria of course.

MCEC’s traditional Christmas puddings feature organic eggs from Green Eggs, Myrtleford Butter, local brandy and dried fruit and verjuice.

Our delicious house-made puddings are a great gift idea and can be purchased with our popular (complimentary) butterscotch sauce for $18.50 from either of our two on-site cafes (Exhibition Centre, Clarendon Street entrance and Convention Centre, ground foyer).

Check out the gallery of MCEC’s in-house pastry chefs making the puddings below.

 

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