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Barbecued Seafood Platter with Lemon & Saffron Aioli

Barbecued Seafood Platter with Lemon & Saffron Aioli

SERVES
6
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Barbecue, Christmas, Easter, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 3 Blue Swimmer crabs, halved
  • 500g green prawns, shell on
  • 500g mussels, de-bearded
  • 2 squid tubes, cleaned, cut into 5cm squares and scored
  • 4 flathead fillets
  • 500g Pipi's, drained
  • salt flakes
  • freshly ground pepper
  • Lemon wedges, to serve
  • Lemon, chilli & garlic dressing
  • 4 cloves garlic, peeled & crushed
  • 2 long red chillis (optional), deseeded and finely chopped
  • 1/2 cup (125ml) lemon juice
  • 1 cup (250ml) olive oil
  • 1/3 cup parsley leaves, finely chopped
  • salt flakes
  • freshly grated black pepper
  • Lemon & Saffron Aioli
  • 1/4 cup (60ml) lemon juice
  • pinch saffron strands
  • 2 egg yolks
  • 1 tspn Dijon mustard
  • 1 clove garlic, roasted & crushed
  • salt flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) vegetable oil

METHOD

  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.

Print Recipe
Barbecued Seafood Platter with Lemon & Saffron Aioli
Recipe Notes
  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
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Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

SERVES
8
COOK TIME
45
PREP TIME
15
DIFFICULTY
Easy
Tags Barbecue
Collections Quick & Easy

INGREDIENTS

  • 2 red capsicums, deseeded
  • 1 tbsp olive oil
  • 8 fresh chorizo sausages
  • 8 baby fennel, halved and thinly sliced
  • 20 g baby rocket leaves
  • fried shallots, to serve
  • Salsa Verde Mayonnaise
  • 2 tbsp baby capers, drained
  • 2 tbsp baby cornichons
  • 1/2 red onion, peeled & chopped
  • 1 clove garlic peeled crushed
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • zest and juice of a lemon
  • Sea salt and freshly ground black pepper
  • 1 cup egg mayonnaise

METHOD

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.
To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

Print Recipe
Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket
Recipe Notes
  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.

To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

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Thai style deep fried snapper

Thai style deep fried snapper

SERVES
4
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas, Easter, Snapper, Thai
Collections Special occasion, Summer

INGREDIENTS

  • 800-1000 g whole snapper, cleaned, rinsed and dried
  • 1/2 cup fine rice flour
  • 1.5 L vegetable oil, to deep fry
  • 1 long red chilli, de-seeded and sliced, to serve
  • 1/4 cup fried shallots, to serve
  • juice of lime, to serve
  • Thai sweet & sour sauce
  • 2 coriander roots, washed and roughly chopped
  • 3 long red chillies, de-seeded and roughly chopped
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 3 red eschalots, peeled and roughly chopped
  • 1 tbsp vegetable oil
  • 1/4 cup tamarind paste
  • 1 tbsp palm or brown sugar
  • 1 tbsp fish sauce

METHOD

  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty. Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.
To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

Print Recipe
Thai style deep fried snapper
Recipe Notes
  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty.
    Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.

To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

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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.

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Fennel, cauliflower and truffle soup with gruyere croutons

Fennel, cauliflower and truffle soup with gruyere croutons

SERVES
6
COOK TIME
1.5
PREP TIME
15
DIFFICULTY
Easy
Tags Gruyere, Soup, Truffle
Collections Winter

INGREDIENTS

  • 1/4 cup olive oil
  • 1 large fennel bulb (approx. 900g), cut into 2cm chunks & reserve fronds for later
  • 1 cauliflower (approx. 900g), cut into small florets
  • 4 cloves garlic, unpeeled
  • 2 leeks washed & finely sliced
  • 1 L chicken stock
  • 2 large potatoes (approx. 450g), peeled & diced into 2cm cubes
  • 125 ml sour cream
  • 2 tsp garlic & truffle salt
  • Freshly ground black pepper
  • Gruyere & fennel seed croutons
  • 2 tsp fennel seeds
  • 1/2 cup finely grated Gruyere
  • 1 tsp lemon thyme
  • 1 sourdough baguette, sliced

METHOD

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place the fennel, cauliflower & garlic together in a large mixing bowl with two tablespoons of olive oil & toss together until well coated.
  3. Divide the fennel mixture between two baking trays & roast in preheated oven for 45 minutes or until golden. Remove from oven & peel off garlic skins.
  4. Heat remaining olive oil in a large saucepan over a low heat. Add leeks, cover & cook for 5 minutes or until soft.
  5. Add the roasted vegetables, stock & potatoes to the saucepan. Increase the heat to medium, cover & cook for 30 minutes.
  6. Using a stick blender, puree soup until smooth.
  7. Chop reserved fennel fronds & add to soup with sour cream, truffle salt & pepper, stirring until well combined.
  8. To make the croutons, lightly grill the baguette slices on one side.
  9. Meanwhile, combine the fennel seeds, Gruyere & thyme together in a small mixing bowl.
  10. Turn the toasts over & evenly divide the cheese mixture between them.
  11. Place back under the grill until the cheese has melted.

three ways with fennel:

  1. To braise fennel, slice 3 medium fennel bulbs about 1cm thick. Heat 1/4 cup olive oil in a large sauté pan & cook fennel until golden. Add 1 chopped clove garlic, 1 chopped red chilli, salt & pepper & 2 tablespoons lemon juice. Cover & bake in 160°C oven for 1 hour.
  2. For a delicious salad, ake 1 smoked trout & nely slice a small fennel bulb, a green apple, 2 baby beetroot & 3 spring onions. Toss together in a salad bowl with 2 tablespoons chopped dill or fennel fronds. For the dressing combine 1/4 cup Greek yoghurt, 1 tablespoon lemon juice, 1 teaspoon grated horseradish, salt & pepper.
  3. For a great side dish, trim & cut 4 fennel bulbs into wedges. Place in a pot of boiling water, cook for 5 minutes, then drain. In a mixing bowl combine 1 crushed clove garlic, 250ml cream, salt, pepper & a pinch of nutmeg, stirring to combine. Arrange fennel in a large ovenproof dish & pour over cream mixture. Top with the 50g grated Parmesan, then bake in 180°C oven for 20 minutes or until golden.

Print Recipe
Fennel, cauliflower & truffle soup with gruyere croutons
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place the fennel, cauliflower & garlic together in a large mixing bowl with two tablespoons of olive oil & toss together until well coated.
  3. Divide the fennel mixture between two baking trays & roast in preheated oven for 45 minutes or until golden. Remove from oven & peel off garlic skins.
  4. Heat remaining olive oil in a large saucepan over a low heat. Add leeks, cover & cook for 5 minutes or until soft.
  5. Add the roasted vegetables, stock & potatoes to the saucepan. Increase the heat to medium, cover & cook for 30 minutes.
  6. Using a stick blender, puree soup until smooth.
  7. Chop reserved fennel fronds & add to soup with sour cream, truffle salt & pepper, stirring until
    well combined.
  8. To make the croutons, lightly grill the baguette slices on one side.
  9. Meanwhile, combine the fennel seeds, Gruyere & thyme together in a small mixing bowl.
  10. Turn the toasts over & evenly divide the cheese mixture between them.
  11. Place back under the grill until the cheese has melted.

three ways with fennel:

  1. To braise fennel, slice 3 medium fennel bulbs about 1cm thick. Heat 1/4 cup olive oil in
    a large sauté pan & cook fennel until golden. Add 1 chopped clove garlic, 1 chopped red chilli, salt & pepper & 2 tablespoons lemon juice. Cover & bake in 160°C oven for 1 hour.
  2. For a delicious salad, ake 1 smoked trout & nely slice a small fennel bulb, a green apple, 2 baby beetroot & 3 spring onions. Toss together in a salad bowl with 2 tablespoons chopped dill or fennel fronds. For the dressing combine 1/4 cup Greek yoghurt, 1 tablespoon lemon juice, 1 teaspoon grated horseradish, salt & pepper.
  3. For a great side dish, trim & cut 4 fennel bulbs into wedges. Place in a pot of boiling water, cook for 5 minutes, then drain. In a mixing bowl combine 1 crushed clove garlic, 250ml cream, salt, pepper & a pinch of nutmeg, stirring to
    combine. Arrange fennel in a large ovenproof dish & pour over cream mixture. Top with the 50g grated Parmesan, then bake in 180°C oven for 20 minutes or until golden.
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