The sun shone beautifully today in Dunedin.  The market was bustling and the mobile kitchen had a happy, enthusiastic crowd eager to sample today's wonderful fare.

It is so great to have a kitchen with appliances and they work!! Thanks to securing funding the mobile kitchen now has a oven, fridge, new burners, hot water and a lower more accessible front. 

Alison at work in the mobile kitchen

Today i would like to thank the following vendors for their support and for giving us all a sample of their wonderful produce..



Apart from being delicious, this soup is quick, nutritious and comforting. It is a great way to use up your Broccoli when it is getting past its best.

Serves 6

300g broccoli
30g butter
1 medium onion
200g bacon ends
3 smallish potatoes
1.5 litres of chicken stock
150 ml milk

Method and preparation

Peel the onion, chop it roughly and soften it in the butter in a deep pan, do not let it colour! Stir in half the bacon, cut into smallish pieces (keep the remaining pieces for later), then the potatoes, scrubbed and cut into small pieces. Let the ingredients blend together without colouring for at least 10 minutes. Pour in the stock and bring to the boil, adding salt and pepper as you go. Turn the heat down so that the mixture simmers gently for fifteen to twenty minutes or so, till the potatoes will collapse against slight pressure from the back of a spoon.

Add the broccoli, which is trimmed of any tough stalks, and simmer for ten minutes. You want the broccoli to keep as much of its brilliant green colour as possible. Pour in the milk, simmer briefly, then process the mixture in a blender till smooth, checking the seasoning as you do so. Grill the remaining bacon till crisp, then the serve the soup in warm bowls, each with a piece of crisp bacon on its surface.


POTATO TARTIFLETTE – potatoes, bacon and curd cheese

Evansdale Cheese make these wonderful curds, which are so versatile. Use them in sweet and savoury tarts, gratins, bakes on your favourite pizza. Curds are great eaten as they are, but they are especially good as a melting cheese.

serves 6

1kg good quality potatoes - Desiree
1 medium onion
200g bacon ends (Waitaki)
1 clove garlic
2 tablespoons butter or duck fat
Salt and pepper
1/3 cup crème fraiche or heavy whipping cream if you don't have crème fraiche
1/2 cup dry white wine
250g curd cheese
Fresh parsley

Peel the potatoes and cut them into slices.
Roughly chop the onion.
Heat the butter in a heavy skillet and add the onions, bacon and sauté gently for 3-5 minutes.
Add the potatoes and continue to sauté for 5 more minutes.
Add the wine, give the potatoes a stir, cover, season with salt and pepper as desired, and let simmer and steam in the wine for 10 minutes more.
Grease the gratin pan with duck fat, crush the garlic clove, and rub the garlic clove all over the inner surface of the pan.
Reserve the remaining garlic for another use (the vinaigrette for the accompanying salad, for example).
Add the crème fraiche to the potato onion bacon mixture, and transfer it to the gratin pan
sprinkle the cheese on top and place in a very hot oven and bake for 10 minutes at 220C
Turn the heat down to 200C and bake 10 more minutes
Turn off the oven, and leave the dish in the oven without opening it for another 10 minutes.
- Serve hot with a salad, crusty bread, and the wine you cooked with.



½ cup of fresh raspberries
½ cup sour cream or crème fraiche
4 Tbsp dark brown sugar

Method and preparation

Preheat your oven to 200C

Divide raspberries into single layers in 4 shallow, oven-proof baking dishes.
Gently spread 2 tablespoons of sour cream over each portion of raspberries, completely covering them.
Sprinkle dark brown sugar over the sour cream, using 1 tablespoon for each dish.
Place dishes on a baking sheet.
Bake for 5 minutes.
Serve immediately.