An established Cairns tourist icon, Rusty’s Market is one of the most successful and well-known local fruit and vegetable farmers markets in Australia. From their modest beginnings in 1975 of only half-a-dozen stalls, Rusty’s has grown into a bustling three-day event, renown for its carnival atmosphere and colourful stallholders. If you want to put your finger on the pulse of the area's vibrant regional food scene, this is the place to start. This 30-year-old market boasts over 180 stalls and offers everything from clothing, jewellery and bric-a-brac to fresh bread, but it’s the local fruit and vegetable sellers that make it exceptional. Arriving after our day in the Kuranda Tropical Rainforest, we decided to explore more of the area's natural produce of Tropical Queensland’s favourite market.
and one of the most nutritious leafy greens you can eat — I've never seen it before
Crunchy Persimmon, Buffalo Mozzarella, Walnut & Sage Salad
Serves 4
Recipe courtesy of Chef Nick Holloway, Palm Cove
4 crunchy persimmon
4 Buffalo mozzarella, about 1000g
4 tbsp walnuts
16 olives, dried
4 tsp sherry vinegar
4 tbsp olive oil
1 lemon, zested
16 sage leaves
Cut the persimmon into thick slices about the width of your little finger and arrange on a plate. Tear the buffalo mozzarella into large chunks and dot over the persimmons. Dry the olives on baking paper in the oven at 215°F for 25 minutes, so they are warm and have shrunk a little.
Toast the walnuts in the oven at 325°F for 8 minutes then roughly crush them with a saucepan. (As an option, add some torn leftover bread to absorb the walnut oil). Cook the sage in oil until crispy, and zest the lemon.
Place the dried olives, warm crumbled walnuts, lemon zest and sage over the persimmons and mozzarella. Dress the salad liberally with the olive oil and vinegar. It is important that the cheese is cold, the persimmons are chilled and toasted items still warm, so there is a contrast of temperatures.
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