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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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Rocket, parmesan & pear salad with prosciutto gremolata

Rocket, parmesan & pear salad with prosciutto gremolata

SERVES
8
COOK TIME
5
PREP TIME
20
DIFFICULTY
Easy
Tags Pear, Prosciutto
Collections Autumn, Quick & Easy

INGREDIENTS

  • 100 g baby rocket leaves
  • 1 baby fennel, halved and thinly sliced
  • 1/4 cup roasted walnuts
  • 2 tbsp olive oil (extra virgin)
  • juice of a lemon
  • Sea salt and freshly ground black pepper
  • 50 g shaved parmesan
  • Prosciutto gremolata
  • 1 tbsp olive oil
  • 80 g thinly sliced proscuitto, finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1 garlic clove, crushed
  • 1 tsp lemon rind finely grated or zested
  • 1 tbsp finely chopped flat leaf parsley
  • Freshly ground black pepper

METHOD

  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.

Print Recipe
Rocket, parmesan & pear salad with prosciutto gremolata
Recipe Notes
  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.
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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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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

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Prawn Cocktail & Avocado Salsa Lettuce Cups

Prawn Cocktail & Avocado Salsa Lettuce Cups

SERVES
15
COOK TIME
-
PREP TIME
15mins
DIFFICULTY
Easy
Tags Avocado, Christmas, Prawns
Collections Family, Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 500 grams medium sized Spencer Gulf cooked prawns, peeled, halved lengthways and cleaned
  • 2-3 baby Cos lettuces, outside leaves separated
  • Chervil, to garnish
  • Cocktail Sauce
  • 1/3 cup egg mayonnaise
  • 1 tspn fresh horseradish (or horseradish cream), finely grated
  • 1/4 tspn Worcestershire sauce
  • 1 tblspn tomato sauce
  • 1 1/2 tspn lemon juice
  • Tobasco sauce, to taste
  • Freshly ground black pepper
  • Avacado Salsa
  • 1/2 large avocado, peeled, destoned and finely diced
  • 1/2 Lebanese cucumber, deseeded and finely diced
  • 1 tblspn basil leaves, shredded
  • 1 tblspn chervil leaves
  • 1 tblspn chives, finely chopped
  • 2 tspn lemon juice
  • salt flakes
  • Pinch cayenne pepper

METHOD

  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.

Print Recipe
Prawn Cocktail & Avocado Salsa Lettuce Cups
Recipe Notes
  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.
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