July 14th, 2012
On
a free day here in Dunedin, a few members of our group braved the cold and
ventured out to a local farmers’ market.
The market is held once a week in the City’s historic train
station. Although the rainy
weather was a little harsh, the experience was endearingly pleasant. On arrival the most enticing aroma of a
variety of food greeted us. Unlike
your average farmer’s market back in the United States, the one in Dunedin had
much more to offer than simply fresh produce. Authentic cuisine from various countries lined the
street—the possibilities seemed endless!
Our group had the chance to sample spanakoptia,
a flaky pastry triangle of deliciousness made of spinach and theta cheese and
mushrooms native to Lebanon. The
best, however, was yet to come. We
soon discovered the “Holy Grail” (as Dr. Goswami described it) of market
entrees: barbequed lamb shish
kabobs, the best-flavored and tender meat in the southern hemisphere. Needless to say, we had to have
multiple servings. Our
journey to the farmers’ market was a fantastic introduction to the region’s
culinary diversity and its emphasis on organic farming.
-Matthew R
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