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Roast Leg of Lamb with Garlic, Rosemary, and Capers

Roast Leg of Lamb with Garlic, Rosemary, and Capers

SERVES
6
COOK TIME
2 hours
PREP TIME
20 mins
DIFFICULTY
Easy
Tags fathersdayrecipe, lamb
Collections Featured Recipe, Quick & Easy, Spring, Winter

INGREDIENTS

  • 2 kg lamb
  • 2 tbsp rosemary chopped
  • 3 cloves garlic crushed
  • 2 tbsp baby capers drained
  • 50 g quince paste chopped
  • 2/3 cup (50g) fresh breadcrumbs
  • 1/4 cup (60ml) extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 6 small sprigs rosemary extra
  • Mint salsa verde
  • 1 clove garlic crushed
  • 1 tbsp baby capers drained
  • 1/4 cup baby cornichons
  • 1/3 cup mint leaves
  • 1/4 cup parsley leaves
  • Sea salt and freshly ground black pepper
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil

METHOD

  1. Preheat the oven to 180°C (160°C fan-forced).
  2. Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.
  3. In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.
  4. Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.
  5. Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.
  6. For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.

Print Recipe
Roast Leg Of Lamb With Garlic, Rosemary, Capers And Quince
Prep Time 20 mins
Cook Time 2 hours
Servings
Ingredients
Mint salsa verde
Prep Time 20 mins
Cook Time 2 hours
Servings
Ingredients
Mint salsa verde
Recipe Notes
  1. Preheat the oven to 180°C (160°C fan-forced).
  2. Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.
  3. In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.
  4. Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.
  5. Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.
  6. For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.
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Shepherd’s Pie with Three Root Mash

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Mash, Shepherds pie, Vegetables, Winter
Collections Family, Winter

INGREDIENTS

  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
  • Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper

METHOD

  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Print Recipe
Shepherds Pie with Three Root Mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Recipe Notes
  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.
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Slow roasted quinces

Slow roasted quinces

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Quinces
Collections Winter

INGREDIENTS

  • 1 kg quinces
  • 750 ml water
  • 2 cups caster sugar
  • 250 ml lemon juice
  • peel of a lemon
  • 1 cinnamon stick
  • 2 star anise
  • 2 cardamom pods

METHOD

  1. Preheat oven to 150°C (130°C fan-forced).
  2. For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
  3. Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
  4. Increase heat to medium-high, bring to the boil & cook for 2 minutes.
  5. Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
  6. Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
  7. Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
  8. Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.

three ways with quinces:

  1. A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
  2. For a simple quince paste, peel & core 4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves. Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
  3. Quince paste makes a stunning glaze for meats, especially a baked Christmas ham. Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.

Print Recipe
Slow roasted quinces
Prep Time 15 minutes
Cook Time 3-4 hours
Servings
people
Prep Time 15 minutes
Cook Time 3-4 hours
Servings
people
Recipe Notes
  1. Preheat oven to 150°C (130°C fan-forced).
  2. For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
  3. Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
  4. Increase heat to medium-high, bring to the boil & cook for 2 minutes.
  5. Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
  6. Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
  7. Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
  8. Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.

three ways with quinces:

  1. A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
  2. For a simple quince paste, peel & core
    4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves.
    Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
  3. Quince paste makes a stunning glaze for meats, especially a baked Christmas ham.
    Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.
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Cherry & almond cheesecake

Cherry & almond cheesecake

SERVES
10
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Cheesecake, Cherry
Collections Special occasion, Summer

INGREDIENTS

  • 250 g almond biscotti
  • 125 g unsalted butter, melted
  • 750 g full fat soft cheese of your choice
  • 1/2 cup raw caster sugar
  • 2 tsp vanilla bean paste
  • 2 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 300 ml pure cream
  • 1/4 cup water
  • 10 g powdered gelatine

METHOD

  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.
To serve, place cheesecake on a serving plate, top with cherries & sprinkle over almonds.

Print Recipe
Cherry & almond cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.

To serve, place cheesecake on a serving plate, top with cherries & sprinkle
over almonds.

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Lemon pavlova with summer fruits

Lemon pavlova with summer fruits

SERVES
8
COOK TIME
2
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Christmas, Pavlova
Collections Special occasion, Summer

INGREDIENTS

Lemon pavlova
  • Finely grated zest of 1/2 lemon
  • 3 tsp cornflour
  • 4 egg whites, at room temperature
  • pinch salt
  • 1 cup raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • Vanilla yoghurt cream
  • 250 ml cream
  • 2 tsp vanilla bean paste
  • 150 ml Greek style yoghurt
  • 200 g fresh summer fruit (eg. peaches, mango, passionfruit, raspberries, strawberries), sliced

METHOD

  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.
To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

Print Recipe
Lemon pavlova with summer fruits
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.

To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

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