Open Today: 9:00 am - 5:30 pm
OPENING HOURS
Wednesday: 9:00 am - 5:30 pm *
Thursday: 9:00 am - 5:30 pm
Friday: 7:00 am - 9:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday , Monday & Tuesday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

SERVES
10-12
COOK TIME
1 3/4
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas
Collections Featured Recipe, Meat Poultry & Seafood

INGREDIENTS

  • 2.2kg Turkey breast with skin on
  • 50g butter butter, melted
  • salt and freshly ground black pepper
  • ½ cup (125ml) white wine
  • ½ cup (125ml) chicken stock
  • Cranberry, smoked bacon & pistachio stuffing
  • ¼ cup (60ml) olive oil
  • 1 brown onion, peeled and finely diced
  • 2 cloves garlic, peeled and crushed
  • 1 cup fresh sourdough breadcrumbs
  • 1 tsp finely grated orange zest
  • ½ cup dried cranberries, roughly chopped
  • ½ cup pistachio kernals, roughly chopped
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 cup parsley leaves, finely chopped
  • 1 tbsp salted capers, rinsed
  • 1 extra-large free range egg, lightly beaten
  • salt flakes and freshly ground black pepper

METHOD

  1. Preheat oven to 190°C (170°C fan-forced).
  2. For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.
  3. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.
  4. To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
  5. Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
  6. Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. 
  7. Serve turkey roll sliced with gravy to accompany.

Print Recipe
Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.
  3. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.
  4. To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
  5. Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
  6. Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. 
  7. Serve turkey roll sliced with gravy to accompany.
Share this Recipe
Meatballs & Spaghetti

Meatballs & Spaghetti

Meatballs & Spaghetti

SERVES
4-6
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Quick & Easy

INGREDIENTS

  • 1 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled & finely diced
  • 150g button mushrooms, finely diced
  • 700ml bottle tomato passata
  • 600g Italian pork sausages
  • 1/4 cup fresh basil leaves
  • To serve
  • Spaghetti
  • Grated Parmesan cheese

METHOD

  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.

Print Recipe
Meatballs & Spaghetti
Recipe Notes
  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.
Share this Recipe
Cold Rolls with Dipping Sauce

Cold Rolls with Dipping Sauce

Cold Rolls with Dipping Sauce

SERVES
4
COOK TIME
-
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Family, Quick & Easy, Spring

INGREDIENTS

  • 8 x 22cm round rice paper wrappers
  • 150 grams vermicelli noodles
  • 1/4 iceberg lettuce, shredded
  • 1 large carrot grated
  • 1 Lebanese cucumber cut into sticks
  • 1/2 avocado, deseeded and thinly sliced
  • 8 coriander sprigs
  • 200 grams cooked shredded chicken or peeled prawns
  • To serve
  • sweet chilli or hoisin sauce, for dipping

METHOD

  1. Cook vermicelli noodles following packet instructions. Drain and rinse under cold water. Place drained noodles in a bowl and snip with kitchen scissors.
  2. To make rice paper rolls, place all filling ingredients together on a large plate and fill a large shallow bowl with hot water.
  3. Place rice paper wrappers one at a time into the hot water for about 10-15 seconds until just soft, as they become difficult to work with, the softer they become. Place wrapper onto a clean sheet of baking paper and assemble cold roll ingredients across the centre (like a sausage), allowing about 4cm of wrapper at either end. It is important not to add too much filling, as it will be difficult to roll and the wrapper may tear.
  4. To roll the wrapper, start with the edge closest to you and encase the filling. Fold the outside edges in over the filling, to hold the ingredients in at each end. Roll filling over remaining wrapper and place cold roll on a platter to serve. Repeat process with remaining ingredients.
  5. Serve cold rolls with dipping sauce of choice.
Click here to view our 'how to' video

Print Recipe
Cold Rolls with Dipping Sauce
Prep Time 20 minutes
Servings
people
Ingredients
To serve
Prep Time 20 minutes
Servings
people
Ingredients
To serve
Recipe Notes
  1. Cook vermicelli noodles following packet instructions. Drain and rinse under cold water. Place drained noodles in a bowl and snip with kitchen scissors.
  2. To make rice paper rolls, place all filling ingredients together on a large plate and fill a large shallow bowl with hot water.
  3. Place rice paper wrappers one at a time into the hot water for about 10-15 seconds until just soft, as they become difficult to work with, the softer they become. Place wrapper onto a clean sheet of baking paper and assemble cold roll ingredients across the centre (like a sausage), allowing about 4cm of wrapper at either end. It is important not to add too much filling, as it will be difficult to roll and the wrapper may tear.
  4. To roll the wrapper, start with the edge closest to you and encase the filling. Fold the outside edges in over the filling, to hold the ingredients in at each end. Roll filling over remaining wrapper and place cold roll on a platter to serve. Repeat process with remaining ingredients.
  5. Serve cold rolls with dipping sauce of choice.

Click here to view our 'how to' video

Share this Recipe
Ricotta Gnocchi with Napolitana Sauce

Ricotta Gnocchi with Napolitana Sauce

Ricotta Gnocchi with Napolitana Sauce

SERVES
4
COOK TIME
5
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Kids, Vegetarian
Collections Quick & Easy

INGREDIENTS

  • 500 g fresh ricotta
  • 1 cup grated parmesan
  • 2 extra-large eggs
  • 1/2 tsp finely grated lemon zest
  • 2 tbsp basil leaves finely chopped
  • 1 cup plain flour
  • salt & pepper
  • 500 g Napolitana pasta sauce
  • To serve
  • baby basil leaves

METHOD

  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.
Click here to view our 'how to' video

Print Recipe
Ricotta Gnocchi with Napolitana Sauce
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Recipe Notes
  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.

Click here to view our 'how to' video

Share this Recipe
Roasted Cherry Tomato and Pangrattato Linguine

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, 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.
Share this Recipe