Students learn tricks of the trade at Market Chef
IMAGINE prawns in a garlic butter and white wine sauce, "spiked" with chilli, lime, lemon and orange zest.
Visitors to Eumundi Market on Wednesday did not have to - it was there for them.
While My Kitchen Rules has the dishy judges and Masterchef has the technical challenges, Market Chef at Eumundi has what both cooking shows do not have - the mouth-watering smell of good food.
The market's annual version of the foodie shows has returned for an eighth season but with a different flavour this year.
Previous versions of Market Chef have pitted Sunshine Coast high school teams against each other in a contest of culinary prowess but the competitive element has been left out this year.
Each week for eight weeks, two school teams will line up for a lesson from one of the Coast's leading chefs.
Market manager Peter Homan said the format allowed visiting chefs who previously quietly mentored the competing students to openly pass on some of their knowledge.
"In the past, they didn't want to go too far because they didn't want the two teams to vary too much in output," he said.
"This year, we changed it to be more a demonstration and an education for the students.
"It's better. The crowd gets involved because they're actually explaining every single stage of the process."
Mr Homan said the sessions were a chance to learn some tricks of the trade and new recipes.
Bryce Davis from the Bohemian Bungalow at Eumundi led the demonstration for the first 2014 Market Chef.