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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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Beef Baffad Curry

Ingredients:
1kg gravy beef, chopped
Olive Oil
2 onions, thinly sliced
1 red chilli, thinly sliced
5 tbsps. Goan Cuisine Baffad Curry Paste
2 cups hot water
2 potatoes, diced
1 tin of coconut cream
Salt

Method:
Sauté the onions in the oil until golden. Stir through chilli. Add the Baffad Curry Paste and fry on low heat for 10 minutes or until the mixture looks glazed. Add the beef, hot water and potato and simmer whilst covered until the beef is tender. Stir in the coconut cream and simmer for a further 5 minutes then season to taste. Serve with steamed rice and poppadum’s.

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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Mango Chicken

Ingredients: 
500 grams Mt Barker Free Range Chicken Breast, cubed
1 x 425g pouch Taste of India Mango Chicken
1 clove garlic, crushed
1 x 400ml can Ayam coconut cream
1 brown onion, chopped
1 red capsicum, sliced
Dob of butter
Sprig of coriander
 
Method:
Brown the onion, garlic and capsicum in the butter until caramelizing. Make sure it’s nice and brown to give a richer flavour! Add the cubed chicken and stir through until browned. Add the Taste of India Mango Chicken sauce and the can of Ayam Coconut Cream. Simmer for 10 minutes and then serve on a bed of rice. Garnish with some fresh coriander for colour and flavour 

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:

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Beef Vindaloo

Ingredients: 
1 kg of gravy beef cubed
1 Brown onion finely sliced
2 cloves of garlic/1 teaspoon crushed
1 Cup Beef Stock
1x270ml can of coconut cream (optional)
2 teaspoons of olive oil
½ jar of Goans Vindaloo Paste

Method:
In a medium non-stick pot sweat down onion and garlic. Next turn the heat up, add in beef and cook until most of the moisture has cooked of and beef is browned. Next add in vindaloo paste, stirring continuously until meat is well coated. Continue to cook for a further 5 minutes. Next add in coconut cream and stock, turn heat down and cook for approximately 2 hours or until meat is tender. Enjoy with steamed rice, naan bread and pappadums.

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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