Three ways with mandarins!

Three ways with mandarins!

Make the most of mandarins right now! Here are our 3 favourite ways you can enjoy the modest mandarin.

Enjoy a mandarin fresh at any time of the day. With an easy peel, outer layer, you can take them anywhere for a juicy snack on the go

Dry the mandarin peel for 3-4 days in sunlight till they are crisp and dry. Toss the dried peel into a food processer and combine with rosemary, paprika, salt and pepper for a great spice rub

For a warming winter breakfast place, mandarin segments, sugar and ¼ cup water and bring to a gentle simmer. Once the liquid is partially absorbed, add a pinch of salt and vanilla extract. Stir and add to a bowl of warm oats.

The Big Issue Lunch

The Big Issue Lunch

Lunch for a Big Cause
We’re proudly joining forces with The Big Issue to serve up a charity lunch for hundreds of guests at the Market on Sunday 29 July 2018.
The Big Lunch, now in its eighth year, raises money for The Big Issue’s work with homeless, marginalised and disadvantaged South Australians. Celebrity chef Simon Bryant, Hilton Adelaide’s executive chef Christian Jensen and My Kitchen Rules star Bree May will prepare the gourmet, four-course feast made from quality, local produce.
Since 2011, The Big Lunch has raised more than $140,000 for South Australians who are doing it tough.
Tickets are $140 and are available here.
Bastille Day Specialities at Our Market!

Bastille Day Specialities at Our Market!

Join in the frivolity and celebrate our Bastille Day at our Market! Imagine you are strolling through the streets of Paris, with the Arc de Triomphe in view, and discover the array of French specialities available!

Market Bread Bar (Stall 50)
Freshly made crepes, croissants, fresh baguettes

Bakers Delight (Stall GR45)
Brand new brioche collection

Wild Loaf (Stall 43)
Locally made pastries

Jamface Central (Stall 28/29)
Speciality French sweets

Les Deux Coqs (Stall 2)
A limited edition French Meat Pie, French Charcuterie including terrines rillettes pâté en croûte saucissons sausages and French specialities like croque monsieur and house-made ham and cheese croissants

Atlas Continental (Stall 63)
Freshly made almond and chocolate croissants

Dough (Stall 45)
Freshly baked pastries, baguettes and artisan crackers

Barossa Fine Foods (Stall 60)
Locally made saucisson and terrine

Charcuterie Traiteur (Stall WR4)
Charcuterie platters, saucisson, range of cured meats

O’Connells Meats (GR47-51)
Limited edition Jambon Persille

Sevenhill Fine Foods (Stall 5)
Escagot, and locally made French Bacon

The Smelly Cheese Shop (Stall 44)
Specially imported French cheeses

Corner Deli (Stall 71)
Pre-made grazing boards, range of pickled delights, French cheeses and cured meats

Vegas Poultry (Stall 62)
French inspired chicken roulades

Con’s Fine Foods (Stall 18/19)
French cheeses, cured meats, large range of pickled food, crackers

Jagger Fine Foods (Stall 38)
Escagot, French-inspired dips, artisan crackers, range of pickled delights

Central Market Flowers (Stall 7)
French Lavender

Mushroom Man’s Mushroom Shop (Stall 68)
Black Truffles

T-Bar (Stall G044)
French Tea

Bon Appetit!

The Perfect French Charcuterie Platter…

The Perfect French Charcuterie Platter…

The French see eating as a simple pleasure and we can all imagine a long, lasting lunch over a glass (or a bottle!) of wine overlooking the Eiffel Tower. In France, food is best enjoyed shared, so what better way to pay homage to our Parisian friends with a French charcuterie platter on Bastille Day! We spoke to our resident French traders and have selected a list of essentials you can find right here in our Market:

Epicures: To kick off the Parisian ambience, start with some pate and rillettes. Check out Les Deux Coq (Stall 2) for a range of authentic French apéritifs, made right here in South Australia. “Many French people take time to enjoy an apéritif, followed by eating pâtés, rillettes, tapenades with fresh or crusty baguette and a glass (or probably several) of wine…” Bastien from Les Deux Coqs said.

Cured Meats: Then add two to three different types of cured meats and make sure there is a variety of texture. Think, a dry saucisson combined with soft ham. You can visit Charcuterie Traiteur (Stall WR4), Barossa Fine Foods (Stall 60) or Sevenhill Fine Food (Stall 5) for a range of incredible cured meats.

Cheese: Add at least 3 different cheese with different textures. Cheese expert Valerie Henbest from the Smelly Cheese Shop and Say Cheese recommends when choosing cheese, keep it simple! “Think of everything as either aged, soft, firm, washed or blue. Choose three distinct options that create a variety of textures, shapes and flavours…” Don’t be afraid to ask the team at The Smelly Cheese Shop (Stall 44) or Say Cheese (Stall 46) for their recommendations.

Preserves: Add texture and a little acidity with some pickled vegetables to neutralise the strong flavours. Katia from Les Deux Coq (Stall 2) suggests French gherkins and pickled mushrooms. “When it comes to fruit, the French stray away from fresh fruit on a charcuterie platter, apart from muscatels!” Katia suggests. Corner Deli (Stall 71) and Jagger Fine Foods (Stall 38) have an assortment of preserved delights.

Bread: Provide ample fresh, crusty bread for the rest of the board and fill any empty spaces. You can check out Dough (Stall 45) and Wild Loaf (Stall 43) for a delightful range of fresh crusty bread.

Wine: No French meal is complete without a glass of wine! You can visit The Olive Tree (Stall 61) for a range of sparkling, white and red wines from Australia and abroad.

Bon Appetit!