Karen Kowald

Fancy a nice hearty chowder made with two dozen South Coast Oysters?

KAREN KOWALD, The Pearl Girl – long-term stallholder selling exquisite pearl jewellery shows you how.

Oyster chowder

Preparation: 30 minutes

Serves 6

1 cup chopped onions

4 tbsp butter

3 cups cubed potatoes

3 tsp salt

¾ tsp celery salt

¼ tsp pepper

2 cups boiling water

2 pints (1.2 litres) whole milk

2 dozen oysters

1. Sauté onions in butter until tender.

2. Add potatoes, seasonings and water.

3. Cover, simmer for 15 minutes or until potatoes are tender.

4. Add milk and heat.

5. Simmer oysters in their liquid until edges curl.

6. Add to chowder, serve and enjoy

Rhys Aleksandric

My favourite flavour combination is chocolate and mint. My Grandmother’s ‘Grasshopper Pie’ has always put a smile on my face!

(in our family known by the less elegant name ‘Grasshopper Pie’)

RHYS ALEKSANDRIC, making fine espressos at the Depot Café.

Crème de Menthe dessert

Serves 8-10

About 500g plain chocolate biscuits, crushed

2 tbsp melted butter

100ml crème de menthe liqueur

Few drops green food colouring

250g packet white marshmallows, cut up a bit with scissors

1 cup milk

2 cups cream

1.   Preheat oven to 180oC.

2..  Add melted butter to crushed chocolate biscuits and stir.

3.   Put ⅔ of the biscuit mixture in a 28cm x 20cm baking dish and pat down firmly. Bake in the oven for 5 minutes. Allow to cool completely.

4.   In a small pot, very gently, melt the marshmallows in the milk. Cool.

5.   Whip the cream and add 100ml crème de menthe. Add a couple of drops green food colouring so it is a very pale green (dark green would be off-putting, don’t you think?!)

6.   Gently fold the marshmallow mixture with the whipped cream mixture.

7.   Pour into the baking dish with biscuit crust. Scatter the remaining ⅓ biscuit crumble on the top and refrigerate for a couple of hours.

Brian Loader

BRIAN LOADER, The Cheese Man – also known as The Beer Man and unrecognisable without the Greek fisherman’s hat!

I have been at the Old Bus Depot Markets since its inception in 1994. This is a quick version of a cassoulet.

Chorizo and white beans

Serves 2

2 chorizos

1 Spanish onion

Clove of garlic, crushed

Salt and pepper

1 can white beans

½ red capsicum

Olive oil

Tomato paste

1. Brown onion and capsicum and garlic in your favourite pan.

2. Add chopped chorizos (not too small).

3. Cover with white beans and some liquid.

4. Mix in tomato paste.

5. Season with salt and pepper.

Gayle Lynch

This is a much-loved family recipe, taken from a magazine some years ago. The pumpkin and avocados complement each other perfectly and the salad is served warm with a tempting honey and soy dressing.

GAYLE LYNCH, Old Bus Depot Markets Office – administration genius and the helpful and kind voice you will hear at the end of the phone.

Warm pumpkin and avocado salad

Serves 4

1 butternut pumpkin, peeled and cut into 2.5cm cubes

1 tbsp ground cumin

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

200g green beans, topped and tailed

100g baby spinach leaves

2 avocados, cut into bite-sized cubes

100g flaked almonds or chopped macadamias, toasted

Dressing

1 tbsp honey

2 tbsp soy sauce

¼ cup extra virgin olive oil

1. Preheat oven to 200oC.

2. Line a baking sheet with baking paper.

3. Toss pumpkin, cumin and oil in a bowl, then arrange on the baking sheet.

4. Roast 20-25 minutes or until pumpkin is tender and edges start to brown.

5. Place in large serving dish.

6. Plunge beans into a pot of lightly salted, boiling water and cook 2-3 minutes or until bright green.

7. Drain and refresh under cold water.

8. Add to pumpkin, then add spinach, avocado and nuts.

9. Whisk honey, soy and oil in a small bowl and pour over the salad.

10. Toss well and serve immediately.

Wilhelmina Moggs

Here’s a colourful and tasty recipe that is so easily prepared that it makes even the inept appear competent and confident in the kitchen.

WINSOME MILLANE – Wilhelmina Moggs.

My relationship with the Old Bus Depot Markets is long, meaningful and consists of three parts: selling my Australian wildlife toys and chook hats, fraternising with market friends, and drinking lots of coffeeRec

Prawns in fresh coriander dressing

Serves 6

1 kg medium to large prawns

3 tbsp oil

2 tbsp lemon juice (or vinegar)

1 tsp Dijon French mustard

1 tbsp chopped fresh coriander

1 cup bean sprouts

½ capsicum

1 carrot

Coriander for garnish

1. Peel prawns and place in bowl.

2. Make dressing with oil, lemon juice, mustard, and chopped coriander.

3. Add to prawns. Cover and refrigerate for one hour.

4. Slice capsicum and carrot very finely into strips.

5. Add to bean sprouts and combine with the prawns.

6. Marinate for half an hour and serve.