Open Today: 9:00 am - 5:30 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

Holidays

Extended Christmas Trading
December 22, 2019
9:00 am - 3:00 pm
Extended Christmas Trading
December 23, 2019
7:00 am - 5:30 pm
Christmas Eve
December 24, 2019
6:00 am - 5:30 pm
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
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
Salmon with pesto breadcrumbs roasted tomatoes & broccolini

Salmon with pesto breadcrumbs roasted tomatoes & broccolini

SERVES
4
COOK TIME
20
PREP TIME
15
DIFFICULTY
Easy
Tags Salmon, Seafood
Collections Family, Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 2 bunches broccolini, each stem halved lengthways
  • 1 punnet baby roma or cherry tomatoes
  • 1/3 cup kalamata olives
  • 1 tbsp baby capers, drained or rinsed
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • 2 tsp finely grated lemon zest
  • 4 firm fish fillets eg. salmon, ocean trout or king fish
  • Lemon wedges, to serve
  • Basil pesto
  • 1 clove garlic, roughly chopped
  • 1 1/2 cups basil leaves
  • 1/2 cup almonds, pistachios, pine nuts, cashews or hazelnuts
  • 1/2 cup parmesan, grated
  • 1/2 cup olive oil (extra virgin)

METHOD

  1. Preheat oven to 230 ̊C or 210 ̊C fan-forced.
  2. For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
  3. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
  4. For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.
  5. Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.
  6. In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together.
  7. In a small bowl, combine olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
  8. Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently to hold.
  9. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.
To serve, squeeze lemon over the salmon and vegetables. Tip: if time poor, use a ready-made pesto from one of our Market Traders.

Print Recipe
Salmon with pesto breadcrumbs roasted tomatoes & broccolini
Recipe Notes
  1. Preheat oven to 230 ̊C or 210 ̊C fan-forced.
  2. For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
  3. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
  4. For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.
  5. Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.
  6. In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together.
  7. In a small bowl, combine olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
  8. Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently to hold.
  9. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.

To serve, squeeze lemon over the salmon and vegetables.

Tip: if time poor, use a ready-made pesto from one of our Market Traders.

Share this Recipe
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.

Print Recipe
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.

Share this Recipe
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.
Share this Recipe
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.
Share this Recipe