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Green salad with quinoa, lemon, feta & mint

Green salad with quinoa, lemon, feta & mint

SERVES
6-8
COOK TIME
15
PREP TIME
20
DIFFICULTY
Easy
Tags Feta, Quinoa, Salad
Collections Quick & Easy, Spring

INGREDIENTS

  • 150 g green beans, trimmed
  • 150 g snow peas, trimmed
  • 150 g fresh podded broad beans
  • 150 g sugar snap peas, trimmed
  • 50 g snow pea shoots, trimmed
  • 1/4 cup white Quinoa, rinsed
  • 75 g goats feta, crumbled
  • 1/4 cup mint leaves
  • 1/4 cup toasted flaked almonds
  • Lemon dressing
  • 1 lemon, juice & zest
  • 1 tsp Digon mustard
  • 1/4 cup olive oil (extra virgin)
  • Sea salt and freshly ground black pepper

METHOD

  1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
  2. Remove the skins from the broad beans.
  3. Place quinoa in a small saucepan & cover with 1/2 cup water.
  4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
  5. Remove from heat & allow to cool.
  6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
  7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

  1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
  2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for 2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until well coated. To serve, sprinkle with toasted almonds.
  3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.

Print Recipe
Green salad with quinoa, lemon, feta & mint
Recipe Notes
  1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
  2. Remove the skins from the broad beans.
  3. Place quinoa in a small saucepan & cover with 1/2 cup water.
  4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
  5. Remove from heat & allow to cool.
  6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
  7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

  1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg
    podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can
    evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
  2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for
    2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until
    well coated. To serve, sprinkle with toasted almonds.
  3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.
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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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Asparagus & leek tart

Asparagus & leek tart

SERVES
4-6
COOK TIME
40
PREP TIME
15
DIFFICULTY
Easy
Tags Asparagus, Tart
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g pack all butter puff pastry, thawed
  • 1 egg, lightly whisked, to glaze
  • 2 tbsp olive oil
  • 2 leeks, washed, tops removed & finely sliced
  • 2 cloves garlic, peeled & finely slice
  • 200 g goats curd
  • 1/2 cup cherval, chopped
  • Sea salt and freshly ground black pepper
  • 2 bunches asparagus, trimmed & blanched

METHOD

  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
  2. Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry. If you fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
  3. Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
  4. Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks & garlic & cook for 5 minutes or until leeks are soft. Remove from heat & allow to cool.
  5. Place the prepared tart shell in preheated oven & cook for 15 minutes.
  6. While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt & pepper together in a medium mixing bowl, stirring until well combined.
  7. In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
  8. Remove tart shell from the oven & reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border & gently push the centre down & spread the leek mixture evenly over the centre.
  9. Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.
Serve tart with a mixed leaf salad.

three ways with asparagus

  1. Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue. Serve with lemon juice, salt & pepper.
  2. For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
  3. For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.

Print Recipe
Asparagus & leek tart
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with greaseproof paper.
  2. Place pastry sheet on prepared baking tray. Using a sharp knife gently score a border 2cm from the edge, being careful not to cut through the pastry.
    If you fancy, score a design around the edge to add a personal touch to your nished tart. Using a fork dock (prick) the centre of the pastry all over.
  3. Using a pastry brush carefully brush the border & centre with egg wash & refrigerate for 30 minutes.
  4. Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks & garlic & cook for
    5 minutes or until leeks are soft. Remove from heat & allow to cool.
  5. Place the prepared tart shell in preheated oven & cook for 15 minutes.
  6. While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt & pepper together in a medium mixing bowl, stirring until well combined.
  7. In a separate bowl toss the blanched asparagus with the remaining olive oil & season with salt & pepper.
  8. Remove tart shell from the oven & reduce heat to 180°C (160°C fan-forced). Carefully cut around the scored border & gently push the centre down & spread the leek mixture evenly over the centre.
  9. Top with the asparagus. Return tart to the oven & cook for a further 20 minutes or until the filling is heated through.

Serve tart with a mixed leaf salad.

three ways with asparagus

  1. Toss asparagus & Haloumi slices in olive oil & chargrill on barbecue.
    Serve with lemon juice, salt & pepper.
  2. For a cheats hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt & a pinch cayenne pepper together in a food processor, process until combined. Slowly add 150g melted butter, while blender is on. The sauce will thicken, the more butter you add.
  3. For a simple salad, blanch 2 bunches of asparagus & toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper & olive oil.
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Lamb, Quinoa & beetroot burgers

Lamb, Quinoa & beetroot burgers

SERVES
8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Beetroot, Entertaining, Quinoa
Collections Autumn, Family, Quick & Easy, Summer

INGREDIENTS

  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
  • To serve
  • 8 sourdough rolls, halved
  • 2/3 cup tomato chutney
  • 2/3 cup tzatziki
  • 30 g baby rocket leaves

METHOD

  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

Print Recipe
Lamb, Quinoa & beetroot burgers
Recipe Notes
  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.

To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

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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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