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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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French Toast

Ingredients:
5 or 6 slices of bread          
2 eggs                                 
½ cup milk                         
Butter                                 
Maple syrup or other syrup
Cinnamon to taste
1 tsp sugar
Pinch salt

Cooking Method:
Break eggs into a bowl and beat lightly with a fork. Stir in sugar, salt, and milk. Heat a non- stick fry pan and coat with a thin layer of butter. 
Place the bread into the egg mixture one at a time, let the bread soak for a few seconds, then coat the other side. Put in the fry pan and cook on both sides until golden brown. 
Serve with cinnamon and syrup to taste.

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:

Backlash Beef Goulash

Ingredients:
1 packet of diced beef (approx 1.5kg)
3 cups of button mushrooms
3 cups sliced leeks
Knob of butter
3  heaped tablespoon tomato paste
1 teaspoon garlic
½ teaspoon flaked chilli
1 teaspoon paprika
2 cups of beef stock
1 x 200 gram tub sour cream
1 dessertspoon arrowroot mixed into a paste 
Salt and pepper to taste

Cooking Method: 
Brown the leeks in a large pot until caramelized and add the mushrooms and stir through till they sweat. Add the diced beef and coat with the mixture till just coloured. Stir in the garlic, paprika, chilli and tomato paste. Add the stock and mix thoroughly.  If using a pressure cooker, cook for a half hour.  If using a casserole dish, place in an oven at 150 degrees for 3 hours with a closely seeled lid.
Remove and stir through the arrowroot paste and sour cream, season with salt and pepper. Serve on a bed of cooked rice or pasta.

Serves:
Will serve 4 adults

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:

Drovers Meat Pie

Ingredients:
1 kg good mince
4 brown onions diced
2 large carrots chopped into small pieces
2 parsnips chopped into small pieces
1 small head of broccoli or cup of peas
Beef stock powder in 250 ml water 
Gravy powder or flour
Salt and pepper
6 royal blue potatoes peeled and diced
1/3 cup cream or milk
Knob of butter

Cooking Method:
Brown the onions in butter till very caramelised and add the mince and stir through till browned. Add the water and stock powder to taste. Add the chopped carrots and parsnips. Bring to the boil and simmer till carrots are just tender. 
Steam the broccoli in a microwave until just tender and run under cool water. Set side. Thicken up the mince mixture with a dash of gravy powder or a bit of flour mixed into a paste with water. Add pepper and salt to taste and fold in the broccoli (or peas). 
Pour into a large oven-proof dish and leave enough room for a generous layer of mash potato. Bring the potatoes to a rapid boil and cook till they fall apart when poked. Drain quickly and return to the hot pot. Mash vigorously adding butter and cream, salt and pepper. 
Carefully place a layer on top of the mince mixture and a sprinkle of cheese.  Place in a medium oven and lightly brown the top.  

Serves: 4

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:

Silverbeet & Potato Fritata

Ingredients:
1 bunch silverbeet, chopped                    
6 eggs
4 large Delaware potatoes, cubed            
1 large brown onion, sliced                     
Splash of olive or sunflower oil
Pinch pepper
Pinch salt

Cooking Method:
Heat pan. Add oil, potatoes and onions. Sauté until soft and tender.
Add silverbeet, beaten eggs, salt and pepper. Cook. Cut into wedges
and serve either hot or cold with a side salad.

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:

Warm Asparagus, Egg & Cashew Salad

Ingredients:
6 boiled mega eggs, chopped         
4 cups asparagus, chopped             
2 cups red capsicum, chopped        
2 cups spring onions, chopped       
1 punnet grape tomatoes
1 cup roasted cashews                    
1 dessertspoon basil
1 splash olive oil
1 teaspoon garlic
Salad dressing
Salt and pepper

Cooking Method:
Heat wok or pan and add oil. Sauté all the ingredients (except the eggs and tomatoes) for one minute. Garnish with grape tomatoes and boiled eggs, pour over a salad dressing of your choice and serve with Turkish bread.

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:

Mini Lamb Roast

Ingredients:
1 mini roast per person (2 in each tray)
½ cup fresh chopped mint
½ 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 (or flour)
1 teaspoon chicken stock
1 cup water plus extra
  
Cooking Method:
Pre heat the oven to 200 degrees. Rub the lamb with the butter, oil, basil, garlic and season well with salt and pepper. 
Roast in the oven for 1 hour. 
Remove the lamb; drain the pan juices into a pot and let the lamb rest, covered in foil, while making the gravy.
Add 1 cup of water to the pan juices and bring to a simmer. Add a teaspoon of chicken stock, a dash of gravox (or flour) mixed with a bit of water into a paste, to the mix. Whisk constantly. Add the fresh mint and cranberries. Season with salt and pepper if necessary.
Carve the lamb and serve with the gravy and some favourite roast vegetables.

Serves:
2 adults.

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:

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