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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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Asparagus & leek tart

Asparagus & leek tart

SERVES
4-6
COOK TIME
40
PREP TIME
15
DIFFICULTY
Easy
Tags Asparagus, Tart
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g pack all butter puff pastry, thawed
  • 1 egg, lightly whisked, to glaze
  • 2 tbsp olive oil
  • 2 leeks, washed, tops removed & finely sliced
  • 2 cloves garlic, peeled & finely slice
  • 200 g goats curd
  • 1/2 cup cherval, chopped
  • Sea salt and freshly ground black pepper
  • 2 bunches asparagus, trimmed & blanched

METHOD

  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
  2. Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry. If you fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
  3. Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
  4. Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks & garlic & cook for 5 minutes or until leeks are soft. Remove from heat & allow to cool.
  5. Place the prepared tart shell in preheated oven & cook for 15 minutes.
  6. While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt & pepper together in a medium mixing bowl, stirring until well combined.
  7. In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
  8. Remove tart shell from the oven & reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border & gently push the centre down & spread the leek mixture evenly over the centre.
  9. Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.
Serve tart with a mixed leaf salad.

three ways with asparagus

  1. Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue. Serve with lemon juice, salt & pepper.
  2. For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
  3. For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.

Print Recipe
Asparagus & leek tart
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
  2. Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry.
    If you fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
  3. Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
  4. Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks & garlic & cook for
    5 minutes or until leeks are soft. Remove from heat & allow to cool.
  5. Place the prepared tart shell in preheated oven & cook for 15 minutes.
  6. While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt & pepper together in a medium mixing bowl, stirring until well combined.
  7. In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
  8. Remove tart shell from the oven & reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border & gently push the centre down & spread the leek mixture evenly over the centre.
  9. Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.

Serve tart with a mixed leaf salad.

three ways with asparagus

  1. Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue.
    Serve with lemon juice, salt & pepper.
  2. For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
  3. For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.
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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.

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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.

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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.

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