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Frozen summer fruit pavlova puddings

Frozen summer fruit pavlova puddings

SERVES
8
COOK TIME
12
PREP TIME
25
DIFFICULTY
Easy
Tags Christmas, Fruit, Pavlova, Summer
Collections Special occasion, Summer

INGREDIENTS

  • 1 yellow peach
  • 2 apricots
  • 125 g raspberries
  • 125 g blackberries
  • 125 g strawberries, hulled
  • 4 egg yolks
  • 100 g sugar
  • 2 tsp vanilla bean paste
  • 300 ml pure cream
  • 2 egg whites
  • 125 g ready-made meringues (eg. toffee & almond meringues), roughly crushed
  • To garnish
  • red currants, icing sugar

METHOD

  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.
To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar to garnish with reserved berries.

Print Recipe
Frozen summer fruit pavlova puddings
Prep Time 25 minutes
Cook Time 12 hours
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 12 hours
Servings
people
Ingredients
Recipe Notes
  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty
    to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.

To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes
before turning onto serving plates. Top with red currants, a dusting of icing sugar to
garnish with reserved berries.

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Caramelised pear & ginger crumble

Caramelised pear & ginger crumble

SERVES
6
COOK TIME
35
PREP TIME
25
DIFFICULTY
Easy
Tags Dessert, Ginger, Pear
Collections Autumn

INGREDIENTS

  • 1/2 cup caster sugar
  • 1/4 cup verjuice
  • 1 cinnamon stick
  • 1 tbsp chopped glace ginger
  • 6 Beur Bosc pears, peeled, cored & cut into chunks
  • Crumble
  • 125 g plain flour
  • 125 g unsalted butter
  • 125 g brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.

Print Recipe
Caramelised pear & ginger crumble
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for
    4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined
    & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan
    with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine,
    1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.
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Chocolate mousse, toasted almond & mixed berry tart

Chocolate mousse, toasted almond & mixed berry tart

SERVES
12
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Chocolate, Christmas
Collections Special occasion

INGREDIENTS

Crust
  • 2 cups raw almonds
  • 1/4 cup golden caster sugar
  • 60 g unsalted butter, melted
  • 1 tsp vanilla extract
  • Mousse
  • 150 g good quality dark chocolate
  • 150 g good quality milk chocolate
  • 3 eggs (at room temperature)
  • 1/4 cup caster sugar
  • 300 ml pure cream
  • Topping
  • 300 g mixed berries

METHOD

  1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose bottom fluted tart tin and line the base with baking paper.
  2. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb.
  3. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
  4. Pour almond mixture into prepared tart tin, pressing firmly and evenly into the bottom and sides of the tin.
  5. Place tart tin on a baking tray in preheated oven and bake for 15 minutes.
  6. Remove tart shell from oven and allow to cool completely.
  7. For the chocolate mousse, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water.
  8. Add chocolate, stirring occasionally until chocolate melts. Remove bowl from heat and allow to cool slightly.
  9. Place eggs and sugar together in a large mixing bowl and beat with an electric mixer until thick and mousse like.
  10. Add egg mixture to the melted chocolate, folding gently to combine.
  11. In a large clean mixing bowl, whisk cream using an electric mixer until soft peaks form.
  12. Add a third of the whipped cream to the chocolate mixture, folding gently to combine, to help loosen the mixture. Add remaining cream, folding gently until combined.
  13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon.
  14. Place in refrigerator and chill for 2 hours, to allow mousse to set.
To serve, top with fresh mixed berries.

Print Recipe
Chocolate mousse, toasted almond & mixed berry tart
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Mousse
Topping
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Mousse
Topping
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose bottom fluted tart tin and line the base with baking paper.
  2. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb.
  3. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
  4. Pour almond mixture into prepared tart tin, pressing firmly and evenly into the bottom and sides of the tin.
  5. Place tart tin on a baking tray in preheated oven and bake for 15 minutes.
  6. Remove tart shell from oven and allow to cool completely.
  7. For the chocolate mousse, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water.
  8. Add chocolate, stirring occasionally until chocolate melts. Remove bowl from heat and allow to cool slightly.
  9. Place eggs and sugar together in a large mixing bowl and beat with an electric mixer until thick and mousse like.
  10. Add egg mixture to the melted chocolate, folding gently to combine.
  11. In a large clean mixing bowl, whisk cream using an electric mixer until soft peaks form.
  12. Add a third of the whipped cream to the chocolate mixture, folding gently to combine, to help loosen the mixture. Add remaining cream, folding gently until combined.
  13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon.
  14. Place in refrigerator and chill for 2 hours, to allow mousse to set.

To serve, top with fresh mixed berries.

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Cherry & almond cheesecake

Cherry & almond cheesecake

SERVES
10
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Cheesecake, Cherry
Collections Special occasion, Summer

INGREDIENTS

  • 250 g almond biscotti
  • 125 g unsalted butter, melted
  • 750 g full fat soft cheese of your choice
  • 1/2 cup raw caster sugar
  • 2 tsp vanilla bean paste
  • 2 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 300 ml pure cream
  • 1/4 cup water
  • 10 g powdered gelatine

METHOD

  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.
To serve, place cheesecake on a serving plate, top with cherries & sprinkle over almonds.

Print Recipe
Cherry & almond cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.

To serve, place cheesecake on a serving plate, top with cherries & sprinkle
over almonds.

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Lemon pavlova with summer fruits

Lemon pavlova with summer fruits

SERVES
8
COOK TIME
2
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Christmas, Pavlova
Collections Special occasion, Summer

INGREDIENTS

Lemon pavlova
  • Finely grated zest of 1/2 lemon
  • 3 tsp cornflour
  • 4 egg whites, at room temperature
  • pinch salt
  • 1 cup raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • Vanilla yoghurt cream
  • 250 ml cream
  • 2 tsp vanilla bean paste
  • 150 ml Greek style yoghurt
  • 200 g fresh summer fruit (eg. peaches, mango, passionfruit, raspberries, strawberries), sliced

METHOD

  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.
To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

Print Recipe
Lemon pavlova with summer fruits
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.

To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

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