Closed Today.
OPENING HOURS
Wednesday: 9:00 am - 5:30 pm *
Thursday: 9:00 am - 5:30 pm
Friday: 7:00 am - 9:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday , Monday & Tuesday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll

SERVES
10-12
COOK TIME
1 3/4
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas
Collections Featured Recipe, Meat Poultry & Seafood

INGREDIENTS

  • 2.2kg Turkey breast with skin on
  • 50g butter butter, melted
  • salt and freshly ground black pepper
  • ½ cup (125ml) white wine
  • ½ cup (125ml) chicken stock
  • Cranberry, smoked bacon & pistachio stuffing
  • ¼ cup (60ml) olive oil
  • 1 brown onion, peeled and finely diced
  • 2 cloves garlic, peeled and crushed
  • 1 cup fresh sourdough breadcrumbs
  • 1 tsp finely grated orange zest
  • ½ cup dried cranberries, roughly chopped
  • ½ cup pistachio kernals, roughly chopped
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 cup parsley leaves, finely chopped
  • 1 tbsp salted capers, rinsed
  • 1 extra-large free range egg, lightly beaten
  • salt flakes and freshly ground black pepper

METHOD

  1. Preheat oven to 190°C (170°C fan-forced).
  2. For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.
  3. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.
  4. To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
  5. Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
  6. Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. 
  7. Serve turkey roll sliced with gravy to accompany.

Print Recipe
Festive Cranberry, Smoked Bacon & Pistachio Turkey Roll
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. For the stuffing, heat olive oil in a small saucepan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat.
  3. In a medium mixing bowl, combine breadcrumbs, zest, cranberries, pistachios, sage, parsley, capers and season with salt and pepper, stirring until well combined. Add the cooked onion mixture and egg stirring until well combined. Set aside until required.
  4. To prepare turkey, place breast skin side down on a chopping board lined with plastic wrap. Turn the tenderloin to the outside and using a sharp knife carefully cut through the thick part of the breast, starting from the centre towards the opposite end from the tenderloin, stopping 2cm before the end. Carefully open it out to create a rough rectangular shape. Place a second piece of plastic wrap on top and using a rolling pin or the flat side of a mallet pound the meat, pushing outwards until the breast is approximately 3cm thick. Remove the plastic wrap from both sides.
  5. Carefully spread the stuffing over the flattened breast and roll up from the cut end towards the tenderloin, making sure the skin is covering the outside. Using butchers string, tie the breast up firmly at 5cm intervals. Brush the outside with butter and season generously with salt and pepper. Weigh the stuffed turkey roll, to work out the cooking time at 40 minutes per kg.
  6. Place turkey roll in a large roasting pan and pour wine and stock around it. Cover tin with foil and place in preheated oven for the calculated cooking time. Remove the foil for the final 30 minutes of cooking, to allow the skin to become golden. Remove from oven, place turkey roll on a serving plate and loosely cover with foil to rest for 10 minutes. 
  7. Serve turkey roll sliced with gravy to accompany.
Share this Recipe
Meatballs & Spaghetti

Meatballs & Spaghetti

Meatballs & Spaghetti

SERVES
4-6
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Quick & Easy

INGREDIENTS

  • 1 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled & finely diced
  • 150g button mushrooms, finely diced
  • 700ml bottle tomato passata
  • 600g Italian pork sausages
  • 1/4 cup fresh basil leaves
  • To serve
  • Spaghetti
  • Grated Parmesan cheese

METHOD

  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.

Print Recipe
Meatballs & Spaghetti
Recipe Notes
  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.
Share this Recipe
Roasted Cherry Tomato and Pangrattato Linguine

Roasted Cherry Tomato and Pangrattato Linguine

Roasted Cherry Tomato and Pangrattato Linguine

SERVES
4
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Autumn, Quick & Easy, Winter

INGREDIENTS

  • 2 punnets cherry tomatoes
  • 3 cloves garlic, skin on
  • 1 tablespoon lemon thyme leaves
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 375g wholegrain linguine
  • 1/2 cup basil leaves, roughly torn
  • Sea Salt flakes and freshly ground black pepper
  • Pangrattato
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/2 cup fresh bread crumbs
  • 1/2 tsp lemon zest, finely grated
  • 2 tb parsley, finely chopped
  • 1/4 cup freshly grated parmesan
  • Sea Salt flakes and freshly ground black pepper

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
  3. To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
  4. Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
  5. Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
  6. Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
  7. Divide pasta between four bowls and serve topped with the pangrattato.

Print Recipe
Roasted Cherry Tomato and Pangratatto Linguine
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
  3. To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
  4. Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
  5. Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
  6. Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
  7. Divide pasta between four bowls and serve topped with the pangrattato.
Share this Recipe
Shepherd’s Pie with Three Root Mash

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.
Share this Recipe
Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

SERVES
4
COOK TIME
15
PREP TIME
15
DIFFICULTY
Easy
Tags Dinner, Spaghetti, Zucchini
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g spaghetti
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled & finely sliced
  • 1/2 tsp dried chilli flakes
  • 3 anchovies
  • 2 zucchinis, grated
  • 1 lemon, juice & zest
  • 1/3 cup flat leaf parsley, chopped
  • 70 g baby rocket leaves
  • sea salt & freshly ground black pepper
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft. Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts. Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our, 1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls of mixture, in batches.

Print Recipe
Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan
Recipe Notes
  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft.
    Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts.
    Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over
    a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped
    tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook
    for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our,
    1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves
    & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls
    of mixture, in batches.
Share this Recipe