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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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Sticky pork ribs with pomegranate salsa

Sticky pork ribs with pomegranate salsa

SERVES
6
COOK TIME
3
PREP TIME
30
DIFFICULTY
Easy
Tags Pomegranate, Ribs
Collections Autumn, Family, Meat Poultry & Seafood

INGREDIENTS

  • 2 kg pork spare ribs
  • 1 L pomegranate juice
  • 1 brown onion, peeled & quartered
  • 4 cm piece ginger, sliced into 5mm thick pieces
  • 3 star anise
  • 1/4 cup chopped coriander root
  • sweet & sour sauce
  • 3/4 cup pomegranate molasses
  • 1/2 cup soft brown sugar
  • 1/2 cup tomato sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp dry mustard powder
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cloves
  • salsa
  • 3 spring onions, finely sliced
  • seeds of a large pomegranate
  • 1 long red chilli, finely chopped
  • juice of a lime
  • 2 tbsp finely chopped coriander

METHOD

  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
  3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
  4. Meanwhile, in a medium saucepan, combine all the ingredients for the sweet & sour sauce together over a medium-low heat. Bring to the boil & cook for 2 minutes. Remove from heat & allow to cool.
  5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
  6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
  7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
  8. Heat oven to 220°C (200°C fan-forced).
  9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
  10. For the salsa, combine all the ingredients together in a small serving bowl. Serve ribs with salsa scattered over the top.

Three ways with pomegranates:

  1. Combine 1 cup fresh pomegranate juice with 1/2 cup caster sugar in a small saucepan over a low heat, stirring until sugar dissolves. Bring to the boil & cook for 2 minutes. Syrup is a great cordial, base for a cocktail, poured over fruit salad or served with waffles.
  2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
  3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.

Print Recipe
Sticky pork ribs with pomegranate salsa
Recipe Notes
  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
  3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
  4. Meanwhile, in a medium saucepan, combine all the ingredients for the sweet & sour sauce together over a medium-low heat. Bring to the boil & cook for 2 minutes. Remove from heat & allow to cool.
  5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
  6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
  7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
  8. Heat oven to 220°C (200°C fan-forced).
  9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
  10. For the salsa, combine all the ingredients together in a small serving bowl. Serve ribs with salsa scattered over the top.

Three ways with pomegranates:

  1. Combine 1 cup fresh pomegranate juice with 1/2 cup caster sugar in a small saucepan over a low heat, stirring until sugar dissolves.
    Bring to the boil & cook for 2 minutes. Syrup is a great cordial, base for a cocktail, poured over fruit salad or served with waffles.
  2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
  3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.
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Caramelised pear & ginger crumble

Caramelised pear & ginger crumble

SERVES
6
COOK TIME
35
PREP TIME
25
DIFFICULTY
Easy
Tags Dessert, Ginger, Pear
Collections Autumn

INGREDIENTS

  • 1/2 cup caster sugar
  • 1/4 cup verjuice
  • 1 cinnamon stick
  • 1 tbsp chopped glace ginger
  • 6 Beur Bosc pears, peeled, cored & cut into chunks
  • Crumble
  • 125 g plain flour
  • 125 g unsalted butter
  • 125 g brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.

Print Recipe
Caramelised pear & ginger crumble
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for
    4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined
    & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan
    with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine,
    1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.
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