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Beef, Leek & Red Wine & Cauliflower Puree

Ingredients:
1.2kg chunky diced gravy beef
2 leeks thinly sliced
2 teaspoons butter
1 tablespoon olive oil
4 cups button mushrooms, sliced
500ml beef stock
1 cup red wine
1 tablespoon plain flour
Salt & pepper
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper
2 tablespoons parmesan cheese
 
Method:
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine. Season to taste with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. Meanwhile mix plain flour with water to create a paste. Once meat is cooked, stir through flour paste to thicken the sauce. 

Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.
 
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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Beef Leek & Red Wine Stew

Ingredients:
1.2kg chunky diced gravy beef
2 leeks thinly sliced
2tsp butter
1tblsp oil
4 cups button mushrooms sliced
500ml beef stock
1 cup red wine
1 tblsp gravox mixed with water to form paste
Salt & pepper

Method:
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine season with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. When ready thicken with gravox. Serve with mash, green beans & baby carrots.

Serves: 4

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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Dazzling Darryl’s Steak Danielle

Ingredients:
4 scotch fillet or fillet steaks at room temperature
Splash of Rice Bran oil
Salt and cracked pepper
2 cups of button mushrooms sliced in halves
1 tablespoon of Dijon mustard
1 tub of King Island pure cream
Splash of brandy 
Splash of Worcestershire sauce
1 Teaspoon baby capers
½ cup chives or spring onions finely chopped

Method:
Add the oil to a frypan and heat until it is smoking.  Season the steaks and place carefully in the pan. Seal each side for approx 2 to 3 minutes and remove to rest on a warm plate. Turn down the heat on the frypan and add the mushrooms, sauté for 3 minutes then add the mustard, cream, brandy, Worcestershire sauce, capers and half the chives.  Stir until all blended and add the steaks, poaching for 3 to 5 minutes to infuse the flavours. (3 for rarer and 5 for well done)  Remove and place on the serving plates, and garnish with the remaining chives. Serve with a fresh salad or your favourite vegetables.

Serves: 4

Note: 
For more recipes & cooking tips, please see Darryl, Terri or Amanda 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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