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Chocolate, Beetroot & Walnut Brownies

Chocolate, Beetroot & Walnut Brownies

SERVES
16
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
Tags brownies, Chocolate
Collections Featured Recipe

INGREDIENTS

  • 220g beetroot
  • 250g unsalted butter diced
  • 180g dark chocolate (70% cocoa solids), roughly chopped
  • 2 tsp orange zest finely grated
  • 250g rapadura sugar or light brown sugar
  • 3 extra-large eggs lightly beaten
  • 1 cup whole meal plain flour sifted
  • 1/4 cup coca sifted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup walnuts chopped

METHOD

Method
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
  2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
  3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
  4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
  5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
  6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
  7. Remove from oven and allow to cool completely before cutting.

Print Recipe
Chocolate, Beetroot & Walnut Brownies
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Recipe Notes

Method

  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
  2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
  3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
  4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
  5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
  6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
  7. Remove from oven and allow to cool completely before cutting.
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Spiced Pear & Chocolate Hot Cross Buns

Spiced Pear & Chocolate Hot Cross Buns

SERVES
16
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Easter, Hot Cross Buns
Collections Special occasion

INGREDIENTS

  • 7 g sachet fast action dried yeast
  • ¼ cup raw caster sugar
  • 280 ml warm milk
  • 60 g unsalted butter, melted
  • 1 extra-large egg, lightly beaten
  • 3 ½ cup strong bakers plain flour
  • 2 tspn mixed spice
  • 2 tspn ground cinnamon
  • 2 tspn ground ginger
  • 1/4 tspn salt
  • 260 g dried pear, chopped
  • 100 g chocolate chips
  • Flour paste for crosses
  • 1/2 cup plain flour
  • 2 tspn caster sugar
  • 2 tspn oil
  • 1/4 cup water
  • Glaze
  • 1/4 cup apricot jam, hot

METHOD

  1. Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
  2. Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
  4. Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
  5. Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
  6. Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
  7. For the flour paste, combine flour, sugar, oil and water, stirring until smooth.  Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
  8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.

Print Recipe
Spiced Pear & Chocolate Hot Cross Buns
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Recipe Notes
  1. Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
  2. Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
  4. Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
  5. Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
  6. Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
  7. For the flour paste, combine flour, sugar, oil and water, stirring until smooth.  Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
  8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.
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Spiced French Toast with Roasted Rhubarb

Spiced French Toast with Roasted Rhubarb

SERVES
4
COOK TIME
40
PREP TIME
15
DIFFICULTY
Easy
Tags French Toast, Rhubarb
Collections Special occasion, Winter

INGREDIENTS

  • 3 eggs, lightly whisked
  • 150 ml milk
  • 50 g caster sugar
  • 1/2 tsp ground cinnamon
  • 40 g unsalted butter
  • 8 slices thick crusty sourdough bread
  • 300 g pot Honey & Vanilla Yoghurt
  • roasted rhubarb
  • 8 stems rhubarb
  • 2/3 cup caster sugar
  • 1/3 cup orange juice
  • 1 tbsp chopped glacee ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. To prepare the rhubarb cut it into 10cm lengths. Place in a shallow roasting pan.
  3. In a small saucepan combine sugar, orange juice & ginger together over a medium heat, stirring until sugar has dissolved.
  4. Pour mixture over the rhubarb, cover with foil & cook in preheated oven for 15 minutes. Remove foil & cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
  5. Remove from oven & set aside to cool to room temperature.
  6. For the French toast whisk the eggs & milk together in a bowl until well combined & on a separate plate combine sugar & cinnamon together for later.
  7. Heat a large non-stick frying pan over a medium heat & melt a little of the butter.
  8. Dip two slices of bread at a time into the egg mixture, place in pan & fry for 1–2 minutes on each side, until golden.
  9. Remove the French toast from the pan & dip on both sides in the cinnamon sugar. Repeat with the remaining slices of bread.
  10. Serve two slices of French toast topped with slow roasted rhubarb & a dollop of vanilla yoghurt per person.

Three ways with rhubarb:

  1. For an easy compote, trim & slice a bunch of rhubarb into 5cm pieces. Wash under cold water, place in a large mixing bowl with 1/3 cup caster sugar & 125g raspberries, tossing until evenly coated. Heat a non-stick frying pan over a medium heat & add rhubarb mixture, turning every 2–3 minutes to prevent sugar from burning. Cook until fruit becomes soft & sugar caramelises.
  2. The roasted rhubarb in this recipe can also be used to top custard tarts, a pavlova, rice pudding or folded through whipped cream with crushed meringue for a quick fruit fool.
  3. rhubarb crumble is so quick, simply cook a bunch of trimmed, chopped & washed rhubarb with 1/3 cup caster sugar for 5 minutes or until soft. For the crumble, rub 125g each of our, butter, sugar together with 1/4 cup each of oats & almonds & 1 teaspoon ground ginger, until mixture is well combined & looks like coarse breadcrumbs. Bake in 180°C oven for 30 minutes or until crumble is golden.

Print Recipe
Spiced french toast with roasted rhubarb
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. To prepare the rhubarb cut it into 10cm lengths. Place in a shallow roasting pan.
  3. In a small saucepan combine sugar, orange juice & ginger together over a medium heat, stirring until sugar has dissolved.
  4. Pour mixture over the rhubarb, cover with foil & cook in preheated oven for 15 minutes. Remove foil & cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
  5. Remove from oven & set aside to cool to room temperature.
  6. For the French toast whisk the eggs & milk together in a bowl until well combined & on a separate plate combine sugar & cinnamon together for later.
  7. Heat a large non-stick frying pan over a medium heat & melt a little of the butter.
  8. Dip two slices of bread at a time into the egg mixture, place in pan & fry for 1–2 minutes
    on each side, until golden.
  9. Remove the French toast from the pan & dip on both sides in the cinnamon sugar. Repeat with the remaining slices of bread.
  10. Serve two slices of French toast topped with slow roasted rhubarb & a dollop of vanilla yoghurt per person.

Three ways with rhubarb:

  1. For an easy compote, trim & slice a bunch of rhubarb into 5cm pieces. Wash under cold water, place in a large mixing bowl with 1/3 cup caster sugar & 125g raspberries, tossing until evenly coated. Heat a non-stick frying pan over a medium heat & add rhubarb mixture, turning every 2–3 minutes to prevent sugar from burning. Cook until fruit becomes soft & sugar caramelises.
  2. The roasted rhubarb in this recipe can also be used to top custard tarts, a pavlova,
    rice pudding or folded through whipped cream with crushed meringue for
    a quick fruit fool.
  3. rhubarb crumble is so quick, simply cook a bunch of trimmed, chopped & washed rhubarb with 1/3 cup caster sugar for 5 minutes or until soft. For the crumble, rub 125g each of our, butter, sugar together with 1/4 cup each of oats & almonds & 1 teaspoon ground ginger, until mixture is well combined & looks like coarse breadcrumbs. Bake in 180°C oven for 30 minutes or until crumble is golden.
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Almond, Banana & Cinnamon Porridge

Almond, Banana & Cinnamon Porridge

SERVES
2
COOK TIME
10
PREP TIME
5
DIFFICULTY
Easy
Tags Breakfast, Mother's Day, Porridge, Winter
Collections Quick & Easy, Special occasion, Winter

INGREDIENTS

  • 1 1/2 cups organic rolled oats
  • ¼ cup ground almonds
  • 1/4 cup brown rice flakes
  • 2 cups almond milk
  • 2 cups boiling water
  • Pinch salt
  • 3 tspn ground cinnamon
  • 2 bananas, chopped
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup Greek yoghurt
  • Honey, to drizzle

METHOD

Preheat oven to 180ºC (160ºC fan-forced).
  1. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
  2. In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
  3. To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.

Print Recipe
Almond, Banana & Cinnamon Porridge
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 5 minutes resting time
Servings
people
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 5 minutes resting time
Servings
people
Recipe Notes

Preheat oven to 180ºC (160ºC fan-forced).

  1. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
  2. In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
  3. To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.
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