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Open 7 Days
Fresh produce from over 150 local growers

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OPENING TIMES:

Mon-Fri: 7:30 AM – 6:30 PM
Saturday: 7:30 AM – 5:30 PM
Sunday: 8:00 AM – 5:30 PM

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Spice of Life Pizza

Ingredients:
1 loaf Turkish bread
1 cup of finely chopped Chorizo sausage
2 cups of spring onions chopped
3 cup grated cheddar cheese
½ cup chilli garlic olives chopped
1 tub marinated South Cape Feta
1 egg beaten

Cooking Method:
Mix the ingredients together and place on the Turkish bread. Bake in a
200 degree oven for approx 15 minutes.

Note:  
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Gourmet Roast Potatoes

Ingredients:
½ bag gourmet potatoes, cut into halves
2 tablespoons Welly Boot olive oil
1 dessertspoon fresh garlic, chopped
1 dessertspoon butter
½ teaspoon fresh basil, chopped

Cooking Method:
Place potatoes in a tray. Add all other ingredients together, give a good toss through the potatoes, then place in a hot oven for approximately 30 to 45 minutes until brown and tender. Serve.

Note:  
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below:

Spunky Pasta

Ingredients:
4 cups spinach, chopped
4 cups mushrooms, sliced
2 cups spring onions, chopped
600ml cream
1 pack Mancini pasta
1 cup Princi ham, chopped
½ cup grated cheddar
1 tbsp basil, chopped
2 tsp garlic, chopped
Splash of olive oil
Salt and pepper

Cooking Method:
Heat pan, add olive oil. Sauté vegetables and ham for a few minutes. Add cream and cheese and reduce. Stir through cooked pasta. Serve topped with grated parmesan.

Note:  
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Bacon & Silverbeet Strudel

Ingredients:
1 bunch silverbeet, diced
1 packet filo pastry
250g ricotta
100g feta
1 red onion, finely chopped
2 rashers bacon, diced
2 eggs
2 cloves garlic
1 tbsp basil, chopped
Olive oil
Black pepper
Nutmeg

Cooking Method:
Cook silverbeet and drain well. Sauté bacon, onion, garlic and basil in olive oil. Add silverbeet, cheeses and seasonings. Add beaten eggs.
Lay 3 sheets of filo pastry along a baking tray and brush with olive oil. Repeat with 3 more sheets on top. Spoon half the silverbeet mixture along the pastry sheets to form a sausage shape. Fold in ends and roll up. Repeat with remaining mixture.
Bake in a 180 degree oven for about 15 to 20 minutes until golden brown. Slice diagonally and serve as a main meal or an accompaniment.

Note: 
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Wham Bam Thank You Lamb

Ingredients:
1 leg of lamb approx 2kgs
1/2 cup fresh chopped mint
1/2 cup of fresh chopped basil
1 knob of butter melted
Splash of oil
1 heaped teaspoon of garlic chopped
Handful of dried cranberries
Salt and freshly ground pepper to taste
Gravox to thicken the gravy
1/2 cup water plus chicken stock

Cooking Method:
Pre heat oven to 180 degrees. Rub the lamb with the butter, oil, basil, garlic and season well with salt and pepper. 
Place in an oven bag and seal. Poke a few small holes in the bag and place on a tray and slow roast in the oven for 3 hours.
Remove lamb from the oven and place the juices in a pot. Heat the the oven to 250, and return the lamb for 10mins. Remove and let the lamb rest while making the gravy. 
Using the pan juices, add 1/2 cup water and a teaspoon of chicken stock and a dash of Gravox to thicken the mix. Add the fresh mint and some cranberries. Season if necessary.
Carve the lamb and serve with the gravy and some favourite roast vegetables.

Serves:

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Cauliflower Salad with a dash of Curry

Ingredients:
1 medium cauliflower, cut into bite-sized flowerettes, cooked until just firm and plunged into cold water and drained.
2 cups red capsicum diced
2 cups spring onion sliced finely
1 cup of sunflower seeds
A bed of baby spinach leaves
1 cup egg mayonnaise mixed with a teaspoon of curry powder
Salt and ground black pepper to taste

Cooking Method:
Mix all ingredients together in a large mixing bowl, add dressing and mix through the salad. Place in a bowl lined with the spinach leaves. Sprinkle some extra sunflower seeds on the top. 

Serves:  4to 6

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

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