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I’m not going to write too much about the Queen Victoria Market (you can read a rather good article here). This is more just a photo montage and some random thoughts, which came about after doing the Foodie Tour recently. EG and I had a great time, and even though we are local and regular shoppers at the market, we still found out some interesting things. The tours depart on Tuesday, Thursday, Friday and Saturday at 10am (for two hours), and costs $28. You’ll learn a little history, find out who sells and specialises in a particular item, sample extensively from the dairy/deli hall, get a free coffee and a free shopping bag.

The fish/meat hall is a rather interesting spot. Outside of trading hours the corridor is actually used as a boning/preparation area, and they literally chill the whole building down like a big refrigerator. You’ll notice out the front of each shop an overhead rail system, which is how they transport the carcusses from outside. The butchers then literally butcher in the aisles.

Some beautiful coral trout, vibrant and extremely fearsome looking, available for $27.50 a kilo.

The fishmongers putting on a show for us with a big-arse octopus.

Beautiful atlantic salmon fillets, which we ended up buying for dinner that night. We marinated them in a light sake/soy/mirin/ginger mix and pan seared before whacking in the oven for finishing. I made a quick reduction of sake, light soy and sugar, which I used to dress the salmon and steamed broccolini. Served with steamed rice, it was food for the mind, body and soul. Mmm. It was gooood.

Freshly shucked coffin bay oysters, still with their briney juices intact.

An assortment of crabs - some blue swimmers on the top, a couple of spanners to the right, and a big Darwin muddie to the bottom left.

The meat section is always abuzz, this gent hanging up large chunks on beef on hooks.

This is the offal and pet food section. Should one worry that they are stored together? Today I learnt what a pluck was/is. Apparently it is the lungs, heart, diaphragm, wind pipe and other pieces as removed as one item from the chest cavity of a slaughtered animal (eww). It is used for haggis and other delights, such as for the offal soup traditionally eaten at Greek Easter.

Ahh…just got to love this sign. And I must say, it is probably true!

The deli hall is where I start to get all excited. Built in 1927, I just love walking these hallowed halls, the smell of cheeses, salami, sausages, borek, olives, breads, cakes etc thick in the air, every shop an absolutely delight to the eye. Above is the pasta shop, with a wonderful and colourful display of its yummy home made wares.

This is our foodie guide Geraldine plating up some rather delectable pumpkin ravioli with a napoli and pesto sauce. Oh yeah…yum.

Dianne’s is one of my favourites for dips (which are all home made). They also have great olives.

A typical range of the bread available. There are about three bread providores, who sell on behalf of many of the well known artisan bakers in Melbourne and surrounds.

Warrnambool butter from Curds and Whey, which you can buy in your desired weight. The salted butter is absolutely divine just spread on a fresh slice of bread.

This 20 year old bell of provolone cheese has obviously been hanging around for quite some time. I don’t know if it is still edible, but if it is, I’d like to give it a crack as provolone is one of my all tim
e favourites

The fruit and veg section is huge, especially on week days when it extends into A and B sheds, which run the length of a city block. The store above had a lovely range of medditerrenean veg, such as tuscan cabbage and eggplants. You’ll also be able to find many of your Asian favourites, though I still think Springvale or Footscray does this type of veg better.

Olives are in season at the moment and looking particularly perky.

And of course, you can’t beat the tomatoes from Tomato City. The doncaster variety are especially sweet at the moment, and cheap too. This is where you’ll find some of the better basilico at the market too.

And these were the absolutel finds of the day. Fresh field mushrooms, slippery jacks, king browns. I filled up a brown paper bag to take home and saute in some of that Warrnambool butter a few images back, with plump australian garlic, cracked black pepper, maldon salt and fresh thyme. I cooked up some ciabatta toasts and drizzled them with olive oil and rubbed them with a garlic clove. Then to eat - the buttery sauteed mushrooms on crunchy toasts. Ooooohh…it was such a treat!

Now if you didn’t notice, check out the HUGE, and I mean HUGE mushroom in the backround. It was seriously four times the size of that ladies head! And it was all yours for $130, though I’m not really sure what you could do with such a mushroom. Steaks?!

Written by mellie on June 17th, 2007 | Tags: markets | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL