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School Holiday Fun Times

My goal as Prahran Market’s Adventurer in Residence is that I can help introduce people to new ingredients and ideas around food. Which is exactly what a bunch of little adventurers got to experience these school holidays when they went on a special tour of the market and met some of its colourful characters (and then got to try their own chicken nuggets!).

After picking up some brightly coloured pink and purple potatoes straight from the spud man himself, Michael Mow, we headed to Cam at Damian Pike’s to learn how to pick ripe tomatoes (it’s all in the smell of the vines).

John at Pino’s threw fruit our way, and Tad Lombardo showed us where chocolate comes from.

We learnt plenty of trade secrets and left with bags full of ingredients to cook some of our favourite takeaway snacks – which always taste better when you MYO.

Chicken Nuggets:


8 chicken tenderloin fillets, sliced evenly into 2-3 nuggety shapes
100g plain flour (for dusting) with a good pinch of salt within
1 egg, beaten
250g panko breadcrumbs
salt flakes (to season)
Oil for frying (vegetable/canola)


  1. Heat the oil to 180C in a deep fryer or a pot
  2. Prepare your station with each of the crumbing elements in a separate bowl, and a tray with paper towel/clean chux cloth for draining excess oil after frying
  3. Coat the chicken pieces in flour, then egg, then panko bread crumbs
  4. Deep fry in batches, testing that the chicken is ready by squashing together gently and checking the meat is white through the centre (each piece should fry up in 3-4 minutes, depending on the size of your nuggets).
  5. Toss with salt flakes and serve

Rainbow Crisps


Frying potatoes of your choice (I’ve used Purple Congo, Red Foo and sweet potatoes)
Frying oil
Salt flakes (to season)


  1. Heat oil to 180C
  2. Meanwhile, use a mandolin or peeler to slice thin discs out of the potatoes you’ve chosen
  3. Fry potatoes in batches until crispy (about 5 minutes) and drain on the paper-toweled tray
  4. Season with salt flakes and serve



1 egg yolk
squeeze of lemon juice
1 tsp. Dijon mustard
approx. 400ml grapeseed oil
chives, chopped
salt flakes to taste


  1. Combine the egg, lemon juice, Dijon and a dash of water in a bowl.
  2. Add a tsp of oil and whisk to combine
  3. Slowly add the rest of the oil (or until the mayonnaise is the texture you prefer)
  4. Add chopped chives and season to taste.
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