Ainsley's Australian Market Menu - Season 1

The first stop on the Ainsley's Australian Market Menu is Willunga, a bustling farmers market in a charming, little town in South Australia. After setting up his stall Ainsley goes in search of the finest produce for his menu. Along the way he discovers some glorious pork loin from a rare breed pig farmer, for his spicy ‘Chargrilled Jerk Pork'. For dessert, Ainsley selects some juicy strawberries and rich cream for a simple layered treat that honours seasonal ingredients.

Ainsley's next stop is the coastal town of Warrnambool in Victoria, where rolling green pastures meet the deep blue sea. That means great beef, creamy dairy and the freshest seafood, all available at the Sunday market. Ainsley doesn't waste any time, finding some succulent beef fillet from a local farmer for his delightful ‘Sesame Soy Beef Lollipops'.

Ainsley is headed up north to the ‘Global Food Market' in Logan to experience one of the world's most culturally diverse markets. With so many exotic fruits and vegetables on offer, the challenge is on to turn this bounty of global produce into a market menu that will win over the locals. Ainsley meets hardworking local farmer, Ram, who was originally born in Fiji and grows all of his own produce in his backyard. Ainsley discovers its Ram's 85th birthday, and thinks it only fitting to cook him a vegetarian curry to celebrate, using Ram's very own unique ingredient, ‘kundru'.

Ainsley heads south to Tasmania to take in Hobart's famous Salamanca market. Known for its rich soil, clean air, pure water, and passionate growers, Ainsley's on a mission to find out if the Tassie produce really lives up to the hype. From the moment Ainsley sets foot in the market, he is inspired to cook by the high quality fruit and vegetables. His menu starts with a colourful salad of grilled vegetables that he tops with a luscious ash log cheese and pickled walnuts.

Ainsley's journey takes him to the coastal haven of Wollongong for the hustle and bustle of the ‘Friday Foragers Market'. There's a big emphasis on organic food, and before long, a juicy organic watermelon catches Ainsley's eye which he matches with some pure, wild honey, and coconut.

It's the last stop on this tour, and we've arrived in the heart of Adelaide to visit the Adelaide Central Market, the largest undercover fresh produce market in the southern hemisphere. With a large array of seasonal fruits and vegetables on display, Ainsley spots some green heirloom tomatoes which he matches with a Duck Confit from a French smallgoods supplier. Next up, Ainsley celebrates South Australia seafood with a Moroccan inspired fish tagine. Continuing on with his Morrocan theme, Ainsley grabs a few ingredients for a ‘Mango Lassi' with a Moroccan twist, which he shares with the local market goers to celebrate the end of a wonderful tour.