Every Saturday at one of my favourite foodie’s markets in Sydney there is a group of young guys and girls creating an amazing fry-up of corn fritters with halloumi and mushrooms with a fresh tomato salsa. It is my favourite market breakfast. Here is my version with some fresh organic vegetables and our polenta. Tonight was a perfect BBQ night, so I made a batch of Corn Fritters to serve with a thick free-range grass-fed rump steak and salad that I picked up from the markets on the weekend. I knocked up some fresh Chilli and Kafir Lime Infused Oil and thought that the oil would be fantastic drizzled over the fritters. I was right. It was perfection.