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Rainbow Chard, Fennel & Lemon Risotto with Chilli

Rainbow Chard, Fennel & Lemon Risotto with Chilli

SERVES
6
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
Tags Risotto
Collections Winter

INGREDIENTS

  • 1 tbsp olive oil (extra virgin)
  • 1 large leek, finely chopped (white part only)
  • 1 cloves garlic, peeled and chopped
  • 1 long red chilli, sliced thinly into rounds
  • 1 bulb fennel, finely chopped
  • 2 cups Arborio rice (400g)
  • 1/2 cup vermouth (125ml)
  • 1 1/2 litres hot vegetable stock
  • 2 tsp lemon thyme
  • 2 tsp finely chopped preserved lemon
  • 300 g rainbow chard, kale, silverbeet or spinach
  • 1/3 cup finely grated parmesan
  • Sea salt and freshly ground black pepper
  • To serve
  • 1/4 cup toasted pine nuts
  • 1 tbsp crispy fried capers
  • 1/4 cup finely grated parmesan

METHOD

  1. Place olive oil in a large non-stick saucepan over a low heat.
  2. Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
  3. Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
  4. Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
  5. Add the thyme, preserved lemon, rainbow chard for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
  6. To finish risotto, add parmesan and seasoning, stirring until well combined.
To serve, scatter over toasted pine nuts, fried capers and extra parmesan.

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Rainbow Chard, Fennel & Lemon Risotto with Chilli
Recipe Notes
  1. Place olive oil in a large non-stick saucepan over a low heat.
  2. Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
  3. Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
  4. Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
  5. Add the thyme, preserved lemon, rainbow chard for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
  6. To finish risotto, add parmesan and seasoning, stirring until well combined.

To serve, scatter over toasted pine nuts, fried capers and extra parmesan.

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Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

SERVES
4
COOK TIME
25mins
PREP TIME
15mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Rice Bowl, Teriyaki
Collections Family, Winter

INGREDIENTS

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup ginger wine
  • 1 tbspn brown sugar
  • 1 tspn sesame oil
  • 1 clove garlic, crushed
  • 4 skinless boneless chicken thighs (approximately 600g)
  • 2 tspn vegetable oil
  • 1 large carrot, peeled and spiralised
  • 1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
  • 1 cup frozen soy beans, thawed
  • 1/4 cup pickled ginger
  • 2 spring onions, julienned
  • 1 tspn sesame seeds
  • 1 cup brown rice, cooked (to serve)
  • 1 tspn Japanese rice seasoning (bonito and nori furikake), optional (to serve)

METHOD

  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Print Recipe
Pickled Ginger & Teriyaki Chicken Brown Rice Bowl
Recipe Notes
  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.
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Baked ginger, sesame & soy fish en papilliote (in a bag)

Baked ginger, sesame & soy fish en papilliote (in a bag)

SERVES
4
COOK TIME
14 mins
PREP TIME
10 mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Quick & Easy
Collections Family, Special occasion, Spring, Summer

INGREDIENTS

  • 1 Large Carrot peeled and spiralised
  • 1 cup Daikon radish peeled and spiralised
  • 1 cup snow pea shoots
  • 4 150g white fish filltets (e.g. SA red snapper, flathead or garfish)
  • 2 cloves garlic sliced
  • 1 tbspn ginger julienned
  • 1 red chilli deseeded and sliced
  • 2 spring onions sliced
  • 2 tbspn sesame seeds
  • 2 tbspn soy sauce
  • 2 tbspn mirin
  • 1 tbspn sesame oil
  • Freshly ground black pepper

METHOD

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Tear off 4 pieces of baking paper, each roughly 30cm long and quickly rinse under water, shaking off excess.
  3. Evenly divide spiralised carrot, daikon radish and snow pea shoots between the four sheets of baking paper, placing in the centre of each.
  4. Place a fish fillet on top of each pile of vegetables and season with black pepper.
  5. Evenly divide the garlic, ginger, chilli, spring onions and sesame seeds into four and scatter over the top of each fish fillet.
  6. In a small jug, combine soy, mirin and sesame oil, stirring to combine. Drizzle 1⁄4 of the soy mixture over each piece of fish.
  7. Scrunch the edges of the baking paper together around the fish (like a dumpling) to form a sealed parcel.
  8. Place parcels on a baking tray and cook in preheated oven for 12-14 minutes or until fish is just cooked through and flakes away with a fork.
  9. Serve fish en papilliote with brown rice.

Print Recipe
BAKED GINGER, SESAME & SOY FISH EN PAPILLIOTE (in a bag)
Course Dinner, Lunch
Prep Time 10 mins
Cook Time 14 mins
Servings
Ingredients
Course Dinner, Lunch
Prep Time 10 mins
Cook Time 14 mins
Servings
Ingredients
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced).
  2. Tear off 4 pieces of baking paper, each roughly 30cm long and quickly rinse under water, shaking
    off excess.
  3. Evenly divide spiralised carrot, daikon radish and snow pea shoots between the four sheets of baking paper, placing in the centre of each.
  4. Place a fish fillet on top of each pile of vegetables and season with black pepper.
  5. Evenly divide the garlic, ginger, chilli, spring onions and sesame seeds into four and scatter over the top of each fish fillet.
  6. In a small jug, combine soy, mirin and sesame oil, stirring to combine. Drizzle 1⁄4 of the soy mixture over each piece of fish.
  7. Scrunch the edges of the baking paper together around the fish (like a dumpling) to form a sealed parcel.
  8. Place parcels on a baking tray and cook in preheated oven for 12-14 minutes or until fish is just cooked through and flakes away with a fork.
  9. Serve fish en papilliote with brown rice.
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