Open Today: 7:00 am - 3:00 pm
OPENING HOURS
Sunday: 8:00 am - 3:00 pm
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
Monday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
Meatballs & Spaghetti

Meatballs & Spaghetti

SERVES
4-6
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Quick & Easy

INGREDIENTS

  • 1 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled & finely diced
  • 150g button mushrooms, finely diced
  • 700ml bottle tomato passata
  • 600g Italian pork sausages
  • 1/4 cup fresh basil leaves
  • To serve
  • Spaghetti
  • Grated Parmesan cheese

METHOD

  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.

Print Recipe
Meatballs & Spaghetti
Recipe Notes
  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.
Share this Recipe
Halloween Mummy Pizza Cheese on Toast

Halloween Mummy Pizza Cheese on Toast

SERVES
4
COOK TIME
5-6
PREP TIME
10
DIFFICULTY
Easy
Tags Entertaining, Family
Collections Quick & Easy, Special occasion

INGREDIENTS

  • 2 mini baguettes, halved
  • 1 cup tomato and basil pasta sauce
  • 1/2 x 450g mozzarella ball, thinly sliced and cut into strips
  • 4 black pitted olives, sliced into rounds
  • To serve: Cranberry cordial or apple and blackcurrant juice (optional)

METHOD

  1. Place baguettes under a medium grill and toast on both sides until lightly golden.
  2. Spread ¼ cup of pasta sauce on the cut side of each baguette and zigzag the mozzarella strips over the sauce. Place the olives for the eyes and return baguettes to the grill, toasting until cheese has just melted.
  3. Serve baguettes with cordial or apple and blackcurrant juice

Print Recipe
Halloween Mummy Pizza Cheese on Toast
Recipe Notes
  1. Place baguettes under a medium grill and toast on both sides until lightly golden.
  2. Spread ¼ cup of pasta sauce on the cut side of each baguette and zigzag the mozzarella strips over the sauce. Place the olives for the eyes and return baguettes to the grill, toasting until cheese has just melted.
  3. Serve baguettes with cordial or apple and blackcurrant juice
Share this Recipe
Guacamole

Guacamole

SERVES
4
COOK TIME
-
PREP TIME
10
DIFFICULTY
Easy
Tags Easy, Guacamole
Collections Family, Quick & Easy

INGREDIENTS

  • 2 large avocados, halved and deseeded
  • 2 spring onions, thinly sliced
  • 8 cherry tomatoes, quartered
  • 1/4 cup coriander leaves, roughly chopped
  • 1 lime, juiced
  • 100g corn chips
  • 1 large carrot, peeled and cut into batons
  • 1 Lebanese cucumber, cut into batons
  • salt flakes and freshly ground black pepper

METHOD

  1. Spoon avocado into a small mixing bowl and mash with a fork.
  2. Add spring onions, tomatoes, coriander, lime juice, salt and pepper, stirring to combine.
  3. Serve guacamole with corn chips, carrot and cucumber batons.

Print Recipe
Guacamole
Recipe Notes
  1. Spoon avocado into a small mixing bowl and mash with a fork.
  2. Add spring onions, tomatoes, coriander, lime juice, salt and pepper, stirring to combine.
  3. Serve guacamole with corn chips, carrot and cucumber batons.
Share this Recipe
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