Slow Food Hunter Valley leader Amorelle Dempster makes potato and beef curry at Maitland produce market

Slow Food Hunter Valley leader Amorelle Dempster with a serving of beef and potato curry at Maitland produce market. Picture: Belinda-Jane Davis

It started with Hunter region olive oil meeting a hot pan. Then the East Maitland potatoes, spices, curry leaves, Mount Vincent eggplant, and coconut milk helped create a sizzling aroma that only beef and potato curry can do justice.

What a great recipe! Not only specifying fresh, local EVOO but also promoting the versatility of olive oil by using it in a curry.