H&LSummer2017eMAG

The EntranceMarket Every Saturday 9am - 2pm

food options to eat in the park. Among other offerings shoppers find artisan made leather goods

The Entrance Market is refreshed with a new lease on life under new management. The now weekly markets are a fantastic Saturday attraction for the local community and visitors from around the Central Coast and further afield. Trading every Saturday over the Christmas period to allow Shoppers, families, couples and kids the chance to experience delicious food, low cost entertainment and a true community hub as more locals make the markets part of their weekly routine.This friendly waterfront market boasts a range of attractions. Food lovers will find fresh fruit and veggies, stuffed olives and olive oil, local cheeses, fermented food, meat from Mudgee, local honey, fresh baked bread, flavoured kombucha, naughty but nice pork crackling, Fayes Cakes, and a range of delicious hot

and fair trade shopping baskets, handmade jewellery, designer fashion, doggie treats and hemp products to name just a few and dogs are welcome on leads, just do the right thing!What about the kids? There is plenty of entertainment for the little ones including face painting, hemp body art, and they can ride the fabulous new Big Wheel at the carnival. Organic Food Markets also sponsor the feeding of the iconic pelicans that flock to this seaside markets, kids and adults alike can feed them and take some happy snaps. It’s notjust the pelican’s that find it easy to get to the Entrance Market. Shoppers are provided with two free

car parks adjacent to the market for their convenience. Local business people also benefit from the markets as they provide a safe affordable space to showcase their business to the local community for only the cost of a stall.These markets are a great community and tourism asset on the Central Coast and are definitely worth a visit! www.organicfoodmarkets.com.au

Christmas Turkey with Lemon & Oregano stuffing Serves: 8-10 | Cooking time: 2 hours 20 mins

Method 1. Preheat oven 180c or 160c fan. Grease a large roasting pan. Rinse Turkey (including cavity) under cold running water and pat dry with paper towel. 2. Combine butter, garlic, lemon zest and oregano, and season well. Using fingers, gently loosen the skin from breast meat and push butter mixture under the skin. 3. To make stuffing, combine rice, currants, pistachios and egg, and season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and season well. Squeeze remaining lemon over the turkey. Cover with foil. Bake 1 hour. 4. Remove foil and bake for another 1 hour 20 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 mins before carving.

Ingredients Stuffing 4kg Whole Turkey 2 cups cooked brown rice 100g butter at room temperature 1/2 cup currants 4 cloves garlic, crushed 85g pistachios, toasted, chopped 1 tsp lemon zest 1 free range egg 1 tbsp oregano 2 small lemons, halved 1 tbsp olive oil

& Lifestyle Magazine | Summer 2017

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