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Byron Farmers Market & G2K

By April 21, 2011No Comments

Keeping Phil busy at the markets

We had a ball at Byron Farmers Market last Thursday. We cooked up a storm with the most amazing ingredients from the producers. Using fresh produce made my job so easy.

We started with Moroccan Goat Casserole, (the recipe is on an earlier post from the Coffs Growers Market). Goat when cooked for a long time is sweet and melts in the mouth, a great dish for the cooler months. We served the casserole with a Middle Eastern Pilaf, but we used dryland rice so if you use brown rice when cooking this recipe cooking time will be a bit longer and use another 1/2 cup of liquid.

We then cooked up a Hot and Sour Prawn Soup and a Green Papaya Salad (recipe follows) with Coconut Rice and lucky last Sugarcane Pork Skewers with a Cucumber Salad.

There was a great turn out and one of the busiest market days they have had…although I was at the markets this morning and it was very very busy. It is so great to see people flocking to the markets to support our local producers.We are very lucky in the Northern Rivers. If you don’t live in this area I hope you have a market nearby, if not write to your council to get them to provide an area for producers to supply the local community with healthy, fresh and natural produce. Here is the Green Papaya salad recipe…enjoy.

Som Tam Salad with coconut rice

Serves 4


2 garlic cloves, roughly chopped

4 red chillies, sliced

1-2 tablespoons fish sauce

2 tablespoons palm sugar

3 tablespoons lime juice


1 small papaya, finely shredded

100gms green beans, blanched and sliced

6 green onions, sliced

2 tablespoons dried shrimp

200gms cherry tomatoes, halved

2 tablespoons Macadamias, roasted and crushed

To make the dressing, pound garlic and chillies in a mortar. Mix with the fish sauce, palm sugar and lime juice.

Combine all the salad ingredients except the nuts, in a large bowl and toss with the dressing. Pile onto a serving plate and sprinkle with the nuts. Serve with coconut rice

Coconut Rice

1 1/2 cups rice, rinsed

400mls coconut milk

3/4 cup water

1 teaspoon sugar

good pinch salt

In a medium saucepan combine the coconut milk, water, sugar and salt and add the rice. Cook over a low heat until the sugar has dissolved. Bring to the boil and simmer for 25 minutes or until rice is cooked.

They are a happy bunch at Byron Markets

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