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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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Seafood Lasagne

Ingredients: 
2 packets Premium Seafood Marinara Mix
1 packet Mancini Fresh Lasagne Sheets
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 leek, finely sliced
100 gm Grated Parmesan
1 tin Antico Napoli Cherry Tomatoes
White Sauce
350 ml milk
150 gm plain flour
150 gm butter
Salt and pepper to taste

White Sauce:
Blend the flour with a little milk to create a paste. Heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste, stirring constantly, until thickened. Reserve 1 cup of white sauce.

Assembly:
Heat the olive oil in a pan over a medium high heat. Add the leek and garlic and sauté. Add the marinara mix and toss through for 2 – 3 minutes. Stir the white sauce through marinara mix. In oven proof dish spread ½ tin of cherry tomatoes, top with lasagne sheets, layer ½, marinara mix top with lasagne sheet, spread remaining, marinara mix, sprinkle 50 gm of parmesan, top with layer lasagne sheets. Spread reserved cup of white sauce then top with remaining ½ tin cherry tomatoes. Finish with parmesan. Bake in a 180° oven until cheese is golden and tomatoes starting to colour.  approx. 15 – 20 minutes.

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

Polenta & Spinach Bake

Ingredients: 
1 Bunch Silverbeet coarsely shredded, stems removed 
1 tbs garlic finely chopped
1 small onion
3 tbs olive oil
8 eggs, lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
250g Italian style ricotta
2 tbs finely chopped flat leaf parsley
1 tin Antica Napoli Italian Cherry Tomatoes
Salt & pepper to season
Polenta Base

Method:
Sauté onion and garlic in the olive oil until softened, add silverbeet, then steam with the lid on until wilted, stirring occasionally. Strain this into a colander to remove any excess liquid. In a large mixing bowl combine the eggs and all remaining ingredients (excluding polenta base) then add the
cooked spinach. Line oven proof dish with cooked polenta, then pour over egg mix. Bake in a pre-heated 180°c oven for approx 45 minutes or until the filling is set and golden on top. Serve with crispy skinned salmon.

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

Sugo Dolce Braised Lamb Shanks

Ingredients: 
4 lamb shanks, dusted with salt and pepper
1 tblspns olive oil
1 tblspn butter
1 onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
2 tblspns plain flour
1 ½ cups chicken stock
2 cups red wine
1 Bottle Sugo Dolce Cherry Tomato
 
Method:
Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate. Add the butter to the pot, sauté the onion, carrot, celery and garlic until tender. Add in the flour and cook stirring for 2 minutes. Place the shanks back in with the stock, Sugo Dolce and wine, bring to a boil making sure to scrape any residual flour mixture from the bottom. Place lid on the top then bake in a 180° oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with polenta or mash.

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

Easter Risotto Eggs

Ingredients: 
900g pumpkin, peeled, cut into 1cm cubes
2 eggs lightly beaten
100gm Grated Parmesan
1 onion, chopped
2/3 cup verjus
2 celery stalks, finely chopped
1 cup risotto rice
Farmers Crumbing Mix
2cm piece ginger, grated
100 grms mozzarella, chopped approx. 1.5cm
1 litre vegetable stock
1 tbls honey
Olive Oil
 
Method:
Heat oven to 220°C. Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoon of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden. 
Place stock and verjus in a saucepan and keep at a simmer over low heat. Heat remaining tablespoon of oil in a large heavy based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 2 minutes then add ginger and rice stirring to coat grains.
Increase heat to medium low, add warm stock by a ladle ensuring stock is absorbed before adding the next ladle full of stock. Continue until rice is cooked and stock is used but still firm to bite. 
In a large mixing bowl, mix together the risotto, pumpkin, parmesan and eggs. Roll the mixture into small balls of around 3.5 cm then shape into an egg. Place in hand, make an indent and place mozzarella cube in the middle form into shape again. Set aside. 
Place cup of breadcrumbs onto another plate. Heat the oil in a large heavy based saucepan to medium heat. Roll each ball in breadcrumbs then fry for about 1 minute on each side or until golden. Remove from the oil and allow to drain on paper towel. Serve immediately.

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

Pickled Pork & Colcannon

Ingredients: 
900g White potatoes, peeled, coarsely chopped
50g butter
300g cabbage, hard core removed, shredded
60ml milk
60ml pouring cream
White pepper and salt
Linley Valley Pickled Pork

Method:
Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl. Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.
Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the milk and cream, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.

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

Zucchini Fritters

Ingredients: 
2 medium zucchini
2 royal blue potatoes 
75g (1/2 cup) self-raising flour
40g (1/2 cup) parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
1/4 cup fresh continental parsley, chopped
2 tsp dried oregano leaves
4 tsp olive oil
Salt and pepper to taste

Method:
Trim the ends from zucchini. Coarsely grate the zucchini. Peel and coarsely grate the potatoes. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and pepper.
Pre heat an oven to 180°C. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 3 minutes each side or until golden. Finish cooking in the oven for 10-15 minutes until potato is cooked through. Transfer to a plate lined with paper towel.
The size of the fritter can be altered depending on how you will serve them. Make them bigger for dinner and smaller to serve as finger food for your next party.

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

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