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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.

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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.
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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

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Fruit Pikelets

Fruit Pikelets

SERVES
18
COOK TIME
10
PREP TIME
20
DIFFICULTY
Easy
Tags Kids, Quick & Easy
Collections Featured Recipe

INGREDIENTS

  • 1 cup self-raising flour
  • 1/2 tspn baking powder
  • 1/4 cup honey
  • 3/4 cup full cream milk
  • 25 grams unsalted butter melted
  • 1 extra-large egg lightly beaten
  • Banana & Coconut
  • 2 bananas 1/2 cup mashed, remaining sliced
  • 1/4 cup shredded coconut
  • Apple & Cinnamon
  • 2 apples 1/2 cup grated, remaining sliced
  • 2 tspn ground cinnamon
  • Strawberry & Vanilla
  • 10 strawberries 1/2 cup diced, remaining sliced
  • 2 tspn vanilla bean paste

METHOD

  1. For the pikelet batter, add flour and baking powder together in a medium mixing bowl, stirring to combine.
  2. In a large jug add honey, milk, melted butter and egg, whisking to combine. Pour over the flour mixture, stirring to combine.
  3. Add fruit combination of choice, stirring to combine.
  4. Heat a large non-stick frying pan over a medium-low heat. Add a little extra butter to the pan until melted. Using a tablespoon as a measure, drop spoonfuls of batter into the pan, placing a slice of fruit on top and cook for 3-4 minutes, or until bubbles appear on the surface.
  5. Using a spatula, carefully turn pikelets and cook for a further 2 minutes or until golden
  6. Serve pikelets hot or cold with butter and honey.
Click here to view our 'how to' video

Print Recipe
Fruit Pikelets
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pikelets
Ingredients
Banana & Coconut
Apple & Cinnamon
Strawberry & Vanilla
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pikelets
Ingredients
Banana & Coconut
Apple & Cinnamon
Strawberry & Vanilla
Recipe Notes
  1. For the pikelet batter, add flour and baking powder together in a medium mixing bowl, stirring to combine.
  2. In a large jug add honey, milk, melted butter and egg, whisking to combine. Pour over the flour mixture, stirring to combine.
  3. Add fruit combination of choice, stirring to combine.
  4. Heat a large non-stick frying pan over a medium-low heat. Add a little extra butter to the pan until melted. Using a tablespoon as a measure, drop spoonfuls of batter into the pan, placing a slice of fruit on top and cook for 3-4 minutes, or until bubbles appear on the surface.
  5. Using a spatula, carefully turn pikelets and cook for a further 2 minutes or until golden
  6. Serve pikelets hot or cold with butter and honey.

Click here to view our 'how to' video

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