Closed Today.
OPENING HOURS
Tuesday: 7:00 am - 5:30 pm
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
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
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

SERVES
4
COOK TIME
5
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Kids, Vegetarian
Collections Featured Recipe, 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

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
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.
Share this Recipe
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.

Share this Recipe