Open Today: 7:00 am - 3:00 pm
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
Potato and parmesan gnocchi with spinach, gorgonzola and toasted walnuts

Potato and parmesan gnocchi with spinach, gorgonzola and toasted walnuts

SERVES
4
COOK TIME
75
PREP TIME
45
DIFFICULTY
Easy
Tags Gnocchi, Gorgonzola
Collections Winter

INGREDIENTS

Gnocchi
  • 1 kg desiree potatoes
  • 2 egg yolks
  • 1/4 cup grated parmesan
  • salt flakes
  • pinch ground nutmeg
  • 100 g 'OO' plain flour
  • Sauce
  • 20 g butter
  • 1 large brown onion, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup vegetable stock
  • 1/2 cup thickened cream
  • 100 g gorgonzola dolce*, crumbled
  • 100 g baby spinach leaves
  • salt flakes and freshly ground black pepper
  • To serve
  • 1/3 cup walnuts, toasted
  • grated parmesan, to serve

METHOD

  1. Pre-heat oven to 200 ̊C (180 ̊C fan-forced).
  2. Place whole potatoes, (skins on) in preheated oven and cook for 1 hour. Remove from oven and allow to cool for 5 minutes.
  3. Halve each hot potato and scoop out flesh into a bowl, discarding skins.
  4. Using a potato ricer, mash potato into a clean bowl. Whilst still warm, add yolks, parmesan, salt and nutmeg, mixing until well combined.
  5. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  6. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.
  7. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  8. For the sauce, melt butter in a large frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes, until onion is soft.
  9. Add stock, increase heat to medium and reduce by half. Add cream, gorgonzola and spinach, stirring until cheese melts and spinach wilts. Season with salt and pepper.
  10. 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 from pan and add to sauce, tossing gently to coat.
To serve, sprinkle over toasted walnuts and grated parmesan. *NOTE – there are two types of gorgonzola, dolce and picante. Dolce is sweeter, younger and milder in flavour with a creamy texture. Picante is sharper, aged and stronger in flavour, with a crumblier texture.

Print Recipe
Potato & parmesan gnocchi with spinach, gorgonzola and toasted walnuts
Recipe Notes
  1. Pre-heat oven to 200 ̊C (180 ̊C fan-forced).
  2. Place whole potatoes, (skins on) in preheated oven and cook for 1 hour. Remove from oven and allow to cool for 5 minutes.
  3. Halve each hot potato and scoop out flesh into a bowl, discarding skins.
  4. Using a potato ricer, mash potato into a clean bowl. Whilst still warm, add yolks, parmesan, salt and nutmeg, mixing until well combined.
  5. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  6. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.
  7. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  8. For the sauce, melt butter in a large frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes, until onion is soft.
  9. Add stock, increase heat to medium and reduce by half. Add cream, gorgonzola and spinach, stirring until cheese melts and spinach wilts. Season with salt and pepper.
  10. 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 from pan and add to sauce, tossing gently to coat.

To serve, sprinkle over toasted walnuts and grated parmesan.
*NOTE – there are two types of gorgonzola, dolce and picante.
Dolce is sweeter, younger and milder in flavour with a creamy texture. Picante is sharper, aged and stronger in flavour, with a crumblier texture.

Share this Recipe
Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Easter, Prawns, Quick & Easy, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 1 kg shell on Giant Australian green prawns, halved lengthways and deveined
  • 1 tbsp soy sauce
  • 2 limes, cut into wedges
  • Marinade
  • 1 bunch coriander, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 birds eye chilli, deseeded (optional) and chopped
  • zest of lime
  • 125 ml vegetable oil

METHOD

  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
Pile the prawns on a plate and serve with lime wedges.

Print Recipe
Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
Recipe Notes
  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.

Pile the prawns on a plate and serve with lime wedges.

Share this Recipe
Cheong’s perfect steeped chicken

Cheong’s perfect steeped chicken

SERVES
4-6
COOK TIME
45-55
PREP TIME
10
DIFFICULTY
Easy
Tags Chicken
Collections Specialty Food

INGREDIENTS

Marinade
  • 5 cm piece of fresh ginger, finely grated
  • 1 stalk of spring onion, finely grated
  • 1/4 cup salt flakes
  • 1 tbsp Shaoxing wine
  • Additional spring onion to serve, sliced
  • Chicken
  • 1.6-1.7 kg fresh free-range corn fed chicken
  • 4 L chicken stock or water
  • Dipping Sauce
  • soy sauce
  • Fresh ginger, finely grated
  • Fresh red chilli, sliced

METHOD

  1. For the marinade, squeeze grated ginger into a small bowl to create 1 tablespoon of ginger juice.
  2. Next squeeze the grated spring onion into the same bowl creating 1 teaspoon of spring onion juice.
  3. Add salt and Shaoxing wine, stirring to combine.
  4. Rub the marinade all over the chicken, including inside the cavity.
  5. Place in a non-metallic bowl covered with plastic wrap and marinate for 2 hours in the refrigerator.
  6. To poach the chicken, bring stock or water to the boil in a large saucepan and carefully submerge the chicken in the liquid.
  7. Return the stock to the boil and remove from heat. Allow chicken to stand for 30 minutes for a 1.6kg bird and 40 minutes for a 1.7kg bird.
  8. Carefully remove chicken from hot poaching liquid and plunge into ice cold water to stop the cooking.
  9. Meanwhile, bring the stock back to the boil. Add chilled chicken, remove from heat and poach for further 15 minutes.
  10. Carefully remove cooked chicken from stock and drain. Cut the chicken into portions (called jointing) and slice the breast meat.
  11. Serve the chicken with rice made using the poaching liquid and the absorption method.
  12. Sprinkle sliced spring onion curls over the chicken.
  13. Serve with a dipping sauce made from soy sauce mixed with ginger and red chilli pounded together with a mortar and pestle.
Serving Suggestion Perfect steeped chicken can also be served with finely minced fresh ginger, rice wine, ground ginger and a little hot oil (hakka style) or some fermented cockles added to finely minced spring onion, ginger and oyster sauce with some warm oil. "The key to this dish is cooking the chicken with care and sensitivity." - Cheong Liew

Print Recipe
Cheong's perfect steeped chicken
Recipe Notes
  1. For the marinade, squeeze grated ginger into a small bowl to create 1 tablespoon of ginger juice.
  2. Next squeeze the grated spring onion into the same bowl creating 1 teaspoon of spring onion juice.
  3. Add salt and Shaoxing wine, stirring to combine.
  4. Rub the marinade all over the chicken, including inside the cavity.
  5. Place in a non-metallic bowl covered with plastic wrap and marinate for 2 hours in the refrigerator.
  6. To poach the chicken, bring stock or water to the boil in a large saucepan and carefully submerge the chicken in the liquid.
  7. Return the stock to the boil and remove from heat. Allow chicken to stand for 30 minutes for a 1.6kg bird and 40 minutes for a 1.7kg bird.
  8. Carefully remove chicken from hot poaching liquid and plunge into ice cold water to stop the cooking.
  9. Meanwhile, bring the stock back to the boil. Add chilled chicken, remove from heat and poach for further 15 minutes.
  10. Carefully remove cooked chicken from stock and drain. Cut the chicken into portions (called jointing) and slice the breast meat.
  11. Serve the chicken with rice made using the poaching liquid and the absorption method.
  12. Sprinkle sliced spring onion curls over the chicken.
  13. Serve with a dipping sauce made from soy sauce mixed with ginger and red chilli pounded together with a mortar and pestle.

Serving Suggestion

Perfect steeped chicken can also be served with finely minced fresh ginger, rice wine, ground ginger and a little hot oil (hakka style) or some fermented cockles added to finely minced spring onion, ginger and oyster sauce with some warm oil.

"The key to this dish is cooking the chicken with care and sensitivity."

- Cheong Liew

Share this Recipe
Lamb, Quinoa & beetroot burgers

Lamb, Quinoa & beetroot burgers

SERVES
8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Beetroot, Entertaining, Quinoa
Collections Autumn, Family, Quick & Easy, Summer

INGREDIENTS

  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
  • To serve
  • 8 sourdough rolls, halved
  • 2/3 cup tomato chutney
  • 2/3 cup tzatziki
  • 30 g baby rocket leaves

METHOD

  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

Print Recipe
Lamb, Quinoa & beetroot burgers
Recipe Notes
  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.

To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

Share this Recipe
Spanish style mussels with chorizo and tomato

Spanish style mussels with chorizo and tomato

SERVES
2-4
COOK TIME
30
PREP TIME
10
DIFFICULTY
Easy
Tags Seafood
Collections Winter

INGREDIENTS

  • 1 kg mussels, cleaned, drained and rinsed*
  • 1 tbsp olive oil
  • 1 large red onion, peeled and diced
  • 2 clove garlic, peeled and chopped
  • 1/2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 chorizo sausage, skinned and diced
  • 1/2 cup dry sherry (eg. Fino or Amontillado) or dry white wine
  • 3 large vine tomatoes, diced
  • Freshly ground black pepper
  • 1/2 cup roughly chopped parsley

METHOD

  1. Heat olive oil, onion and garlic in a large deep sauté pan, over a medium low heat. Cover and cook for 10 minutes, until onion is soft.
  2. Add smoked and sweet paprika, and chorizo to onion mixture, increasing heat to medium. Cook for 5 minutes, stirring occasionally.
  3. Add sherry to the pan and reduce by a half before adding tomatoes.
  4. Cover and cook for 10 minutes, before seasoning well with black pepper.
  5. Finally add mussels to pan, cover and cook for 5 minutes or until shells open. To finish, sprinkle over parsley and serve with crusty bread.
* Tip: check with your fish monger they’re already de-bearded

Print Recipe
Spanish style mussels with chorizo & tomato
Recipe Notes
  1. Heat olive oil, onion and garlic in a large deep sauté pan, over a medium low heat. Cover
    and cook for 10 minutes, until onion is soft.
  2. Add smoked and sweet paprika, and chorizo to onion mixture, increasing heat to medium. Cook for 5 minutes, stirring occasionally.
  3. Add sherry to the pan and reduce by a half before adding tomatoes.
  4. Cover and cook for 10 minutes, before seasoning well with black pepper.
  5. Finally add mussels to pan, cover and cook for 5 minutes or until shells open. To finish, sprinkle over parsley and serve with crusty bread.

* Tip: check with your fish monger they’re already de-bearded

Share this Recipe