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Roasted Cherry Tomato and Pangrattato Linguine

Roasted Cherry Tomato and Pangrattato Linguine

SERVES
4
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Autumn, Featured Recipe, Quick & Easy, Winter

INGREDIENTS

  • 2 punnets cherry tomatoes
  • 3 cloves garlic, skin on
  • 1 tablespoon lemon thyme leaves
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 375g wholegrain linguine
  • 1/2 cup basil leaves, roughly torn
  • Sea Salt flakes and freshly ground black pepper
  • Pangrattato
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/2 cup fresh bread crumbs
  • 1/2 tsp lemon zest, finely grated
  • 2 tb parsley, finely chopped
  • 1/4 cup freshly grated parmesan
  • Sea Salt flakes and freshly ground black pepper

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
  3. To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
  4. Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
  5. Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
  6. Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
  7. Divide pasta between four bowls and serve topped with the pangrattato.

Print Recipe
Roasted Cherry Tomato and Pangratatto Linguine
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
  3. To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
  4. Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
  5. Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
  6. Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
  7. Divide pasta between four bowls and serve topped with the pangrattato.
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Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce

Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce

SERVES
16
COOK TIME
25
PREP TIME
30
DIFFICULTY
Easy
Tags lunch, sausage rolls
Collections Family, Special occasion, Summer, Winter

INGREDIENTS

  • 375g pack Caréme spelt puff pastry
  • 1 egg, beaten for glaze
  • 1 tbsp seasame seeds
  • Filling
  • 1 small red onion, peeled & quartered
  • 1 clove garlic, crushed
  • 1 long red chilli, deseeded & chopped
  • 1/4 cup fresh mint leaves
  • 1 tsp dried mint leaves
  • 2 tsp Ras el Hanout
  • 500g lamb mince
  • 1 egg, lightly whisked
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup dried apricots, chopped
  • salt flakes & freshly ground black pepper
  • Yoghurt & Harissa Sauce
  • 1/2 cup Greek style yoghurt
  • 1 tsp harissa
  • 1 tsp mint leaves

METHOD

  • Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.
  • For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.
  • Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.
  • Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.
  • Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.
  • Meanwhile combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.
  • Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.
  • Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.
  • Serve sausage rolls with yoghurt and harissa sauce.

Print Recipe
Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce
Recipe Notes
  • Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.
  • For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.
  • Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.
  • Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.
  • Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.
  • Meanwhile combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.
  • Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.
  • Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.
  • Serve sausage rolls with yoghurt and harissa sauce.
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Watermelon, Pickled Fennel, Mint & Labne Salad

Watermelon, Pickled Fennel, Mint & Labne Salad

SERVES
6-8
COOK TIME
5
PREP TIME
15
DIFFICULTY
Easy
Tags -
Collections Special occasion, Specialty Food, Summer

INGREDIENTS

  • 1 kg watermelon rind removed & cut into bite sized pieces
  • 150 grams green prawns, shell on trimmed
  • 1 pomegranate de-seeded
  • 1/3 cup mint leaves
  • 1/4 cup salted shelled pistachio nuts
  • 2 tsp sumac
  • salt flakes and freshly ground black pepper
  • Labne
  • 500 grams plain Greek style yoghurt
  • 5 grams sea salt
  • Pickled Fennel, Cucumber & Red Onion
  • 1/2 cup white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1 small fennel bulb trimmed (fronds reserved) and finely sliced
  • 1 Lebanese cucumber peeled into ribbons
  • 1/2 small red onion halved and finely sliced

METHOD

For the labne, combine yoghurt and salt together, mixing until well combined. Line a sieve with two pieces of clean chux and pour the yoghurt mixture into the centre. Bring the edges of the chux together and secure tightly with a rubber band, to enclose the yoghurt mixture. Place sieve over a bowl and refrigerate for 12 hours. For the pickled cucumber, place vinegar, sugar, zest and oregano together in a mixing bowl, stirring until sugar dissolves. Add cucumber and onion, stirring to combine and refrigerate for 15 minutes. To assemble salad, spread labne across the base of a large serving platter and sprinkle over 1 teaspoon sumac and freshly ground black pepper. In a large mixing bowl combine watermelon, beans, fennel, drained pickled cucumber and red onion, tossing gently to combine. Place mixture over the labne and sprinkle over the pomegranate seeds, mint, pistachios, remaining sumac, salt and pepper to taste.

Print Recipe
Watermelon, Pickled Fennel, Mint & Labne Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Labne
Pickled Fennel, Cucumber & Red Onion
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Labne
Pickled Fennel, Cucumber & Red Onion
Recipe Notes

For the labne, combine yoghurt and salt together, mixing until well combined. Line a sieve with two pieces of clean chux and pour the yoghurt mixture into the centre. Bring the edges of the chux together and secure tightly with a rubber band, to enclose the yoghurt mixture. Place sieve over a bowl and refrigerate for 12 hours.

For the pickled cucumber, place vinegar, sugar, zest and oregano together in a mixing bowl, stirring until sugar dissolves. Add cucumber and onion, stirring to combine and refrigerate for 15 minutes.

To assemble salad, spread labne across the base of a large serving platter and sprinkle over 1 teaspoon sumac and freshly ground black pepper. In a large mixing bowl combine watermelon, beans, fennel, drained pickled cucumber and red onion, tossing gently to combine. Place mixture over the labne and sprinkle over the pomegranate seeds, mint, pistachios, remaining sumac, salt and pepper to taste.

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Shepherd’s Pie with Three Root Mash

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Mash, Shepherds pie, Vegetables, Winter
Collections Family, Winter

INGREDIENTS

  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
  • Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper

METHOD

  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Print Recipe
Shepherds Pie with Three Root Mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Recipe Notes
  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.
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Barbecued Seafood Platter with Lemon & Saffron Aioli

Barbecued Seafood Platter with Lemon & Saffron Aioli

SERVES
6
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Barbecue, Christmas, Easter, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 3 Blue Swimmer crabs, halved
  • 500g green prawns, shell on
  • 500g mussels, de-bearded
  • 2 squid tubes, cleaned, cut into 5cm squares and scored
  • 4 flathead fillets
  • 500g Pipi's, drained
  • salt flakes
  • freshly ground pepper
  • Lemon wedges, to serve
  • Lemon, chilli & garlic dressing
  • 4 cloves garlic, peeled & crushed
  • 2 long red chillis (optional), deseeded and finely chopped
  • 1/2 cup (125ml) lemon juice
  • 1 cup (250ml) olive oil
  • 1/3 cup parsley leaves, finely chopped
  • salt flakes
  • freshly grated black pepper
  • Lemon & Saffron Aioli
  • 1/4 cup (60ml) lemon juice
  • pinch saffron strands
  • 2 egg yolks
  • 1 tspn Dijon mustard
  • 1 clove garlic, roasted & crushed
  • salt flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) vegetable oil

METHOD

  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.

Print Recipe
Barbecued Seafood Platter with Lemon & Saffron Aioli
Recipe Notes
  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
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