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Grandma’s Silverside with white, parsley or mustard sauce

Ingredients:
1 piece of corned silverside
1 cup Verjus
1 orange sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tblspn whole peppercorns

Sauce:
250mls milk
2 tblspns plain flour
1 tblspn butter
Salt & pepper to taste

Options:
1 tblspn parsley, finely chopped or 1 tsp mustard

Method:
Place all of the silverside ingredients into a large pot and add water to cover. Bring to a boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx 90 minutes or until tender. Add some extra boiling water if the liquid level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and steamed veggies.

Sauce:
Blend the plain flour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce or stir through the parsley or mustard.

Serves: 6

Note: 

For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Beef, Beans & Cabbage

Ingredients: 
1.5 kg chuck steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
2 tins Bella Lucia 4 bean mix
1.5 litres chicken or vegetable stock
½ green cabbage, finely chopped
Salt and pepper
½ cup fresh parsley, roughly chopped
 
Method:
Heat the oil and butter in a large, lidded, oven proof pot and slowly sauté the onion and garlic until tender. Add the diced steak and cook until browned. Pour in enough stock to cover the steak. Place the lid on top and then place in to a 180°C oven for approximately 1 – 1 ½ hours or until tender, topping up with additional stock if necessary. Stir in the cabbage and beans and put back into the oven for 20 minutes, uncovered, stirring occasionally. Garnish with parsley and serve with potato or celeriac mash.
 
Serves: 6

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

Chicken & Mushroom Lasagne With Mascarpone Cheese

Ingredients: 
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
4 skinless chicken breast
2 tablespoons plain flour
600ml chicken stock
2x 250gm tub Fresh Italian Style Mascarpone Cheese
1 bottle Sugo Dolce Cherry Tomatoes
Bunch basil, leaves picked and chopped
400 grms mushrooms, sliced
1 pkt Mancini lasagne sheets
120g parmesan, grated
120g cheddar, grated
Splash of milk
Salt and pepper to season

Method:
Preheat oven to 180°. In a large casserole dish, heat the oil then add the onions and cook until softened. Add the garlic, cook for a few mins then push the onion and garlic to the side. Add the chicken and cook for a few mins to each side to brown. Sprinkle over the flour and stir it into the onion mixture. Pour in the stock, season, then add the mushrooms. Cover and simmer for 15 minutes or until the chicken is cooked through. Cut the chicken into bite size pieces. Add 1 tub of the mascarpone and the bottle of Sugo Dolce, stirring until the mascarpone has melted into the sauce. Allow to bubble for a few mins until thickened slightly, remove from heat and stir in basil. Spoon small amount of the chicken mixture into the base of an oven proof dish. Cover with lasagne sheets and then cover with parmesan. Repeat until all mixture is used. Mix enough milk into the remaining mascarpone to make a smooth sauce. Season with salt and pepper, then pour over the lasagne. Scatter over the remaining parmesan and cheddar. Bake for 40 minutes until piping hot and in the centre and crunchy and golden on top.  

Serves: 6

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

Pork Belly with Capsicum Chilli Puree

Pork Belly Ingredients: 
1 tblspn olive oil
1 Pork belly roast
3 tblspn salt

Capsicum Chilli Puree
1 onion, chopped
2 garlic cloves, chopped
4 tablespoons olive oil
5 red capsicums, fleshly, sliced and seeds removed
Basil leaves
250ml chicken stock
1 dessertspoon balsamic mazzetti glaze
1 long red chilli, sliced

125ml of whipping cream

Method:
Pre-heat oven to 220°. Take pork out of packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways, place on a wire rack in a medium depth tray. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place in oven at 220° and cook for 35 minutes, then turn oven down to 160° and cook for an approx. 1 hour or until tender. Let pork belly rest for 20 minutes before serving. Meanwhile, cook the onion and garlic in olive oil until transparent. Add capsicum, chilli, balsamic, and stock and stir through. Cook with the lid on for 30 minutes or until soft. Puree in a blender and return to the pot and add the cream. Continue stirring over heat until cream is warmed through. Slice pork belly, pour over capsicum chilli puree and serve with duck fat roasted potatoes.

Serves: 4-6

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

Tomato & Chilli Prawn

Ingredients: 
2 x 250g plain Australian Prawn Meat
1x bottle 660g bella lucia chilli mussel sauce
1 crushed Garlic Clove
1/2 brown Onion finely diced
1 tbls of verjus or white wine (optional)
1 teaspoon fresh chopped basil
½ teaspoon grated parmesan cheese
Salt and pepper to taste

Method:
First sweat the onion and garlic together in a non-stick pan until onion becomes opaque. Add prawns and sauté until prawns are half cooked. Deglaze the pan with the Verjus / white wine. Add the chilli mussel sauce and bring to the boil, reduce heat down to a simmer and continue cooking until prawns are cooked through (around 2-3 minutes). Stir through chopped basil. Serve over steamed rice and garnish with parmesan cheese

Serves: 2-3

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

Rolled Pork Belly with Apple Raisin Chutney & Spaghetti Squash

Pork Belly Ingredients:
1 tablespoon olive oil
1 Pork Belly Roast
3 tablespoons salt

Apple Raisin Chutney Ingredients:
1 ½ kg cooking apples, cored and diced
750 grms raw sugar
500 grms raisins
2 medium onions, finely chopped
2 teaspoons mustard seeds
2 teaspoons ground ginger
1 teaspoon salt
700 ml apple vinegar cider

Spaghetti Squash Ingredients:
1 spaghetti squash
Olive oil
Salt
Parmesan Cheese

Pork Method:
Pre-heat oven to 220°. Take pork out of the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways, place on a wire rack in a medium depth tray. Sprinkle salt liberally over skin, pour olive oil over and gently message the skin. Place in oven for 35 minutes to cook the crackle, then turn down oven to 160° and cook until cooked to your liking. Remove from oven and allow to rest for 20 minutes before serving.

Spaghetti Squash Method:
Cut spaghetti squash in half, scoop out seeds, and place inside up on a baking tray. Drizzle over olive oil and sprinkle over salt and parmesan cheese to your liking. Baking in 180° oven for approx. 1 hour or until the flesh is easily scrapped away from the skin with a fork.

Apple Raisin Chutney Method:
Place all chutney ingredients in a large pot. Bring to boil and then allow to simmer until the ingredients start to break down and are cooked through. 

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo 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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