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Italian Chicken Pasta

Ingredients:
2 kg of very ripe tomatoes chopped
1 kg chicken thigh diced small (breast fillets can be used instead)
3 cups brown onions chopped 
3 zucchini chopped 
1 pack Mancini pasta (your choice) cooked and drained
1 cup grated Pecorino cheese OR shredded tasty cheddar
½ cup pitted kalamata olives
1 dessertspoon chopped garlic 
1/3 cup chopped fresh basil
½ cup tomato paste or more to taste if needed
1 splash olive oil
Knob of butter
1 teaspoon each of:  basil, oregano, thyme, tarragon
1/3 cup fresh parsley
Salt and pepper to taste
1/3 cup chicken stock
½ cup dry white wine (optional)
1 large can of tomatoes (optional)
1 eggplant sliced and roasted with olive oil (optional)

Method:
Heat a large pot. Add oil, butter, onion and sauté until golden brown. Add tomatoes and cook until forming a chunky sauce. (Approx 20 minutes) Add zucchini and herbs, add the chicken and stir through until the chicken colours. Add the stock and wine and stir through the tomato paste. Cook until all ingredients are tender and it has a sauce like texture. (Approx. 30 minutes) Toss through the Mancini pasta and olives. Add salt and pepper if necessary. Place in a baking dish, lay eggplant and fresh basil on top and sprinkle with the cheese. Place in a hot oven for 15 minutes or till topping is golden brown. 

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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Chicken Cacciatore

Ingredients:
3 Tbs Olive Oil
3 Chicken Breasts
1 Large Brown Onion
2 Princi Traditional Style Chorizo Sausages
800g can Diced Tomatoes
1 tspn Dried Rosemary
1 tspn Dried Basil
150ml Chicken Stock
1 cup pitted Kalamata Olives
Chopped Flat Leaf Parsley to garnish 

Method:
Heat the oil in a large casserole dish over medium heat. Add chopped chicken breast pieces and cook until brown. Transfer to a plate and set aside. Add the onion and chorizo to the pan and cook for 5 minutes. Return the chicken to the pan add tomatoes, herbs and stock. Bring to boil, then reduce heat to low and cook covered for 20 minutes stirring occasionally. Add the olives and cook for a further 10 minutes. Serve garnished with the parsley.

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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Chicken & Olive Pasta

Ingredients:
3 Tbs Olive Oil
3 Chicken Breasts
1 Large Brown Onion
2 Princi Traditional Style Chorizo Sausages
800g can Diced Tomatoes
1 tspn Dried Rosemary
1 tspn Dried Basil
150ml Chicken Stock
1 cup pitted Kalamata Olives
Chopped Flat Leaf Parsley to garnish 

Method::
Heat the oil in a large casserole dish over medium heat. Add chopped chicken breast pieces and cook until brown. Transfer to a plate and set aside. Add the onion and chorizo to the pan and cook for 5 minutes. Return the chicken to the pan add tomatoes, herbs and stock. Bring to boil, then reduce heat to low and cook covered for 20 minutes stirring occasionally. Add the olives and cook for a further 10 minutes. Serve garnished with the parsley.

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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