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Louise Hough’s Thai Beef Salad

Ingredients:
500g Drovers Pastoral rump steak 
1 small red onion, finely sliced 
2 spring onions sliced diagonally 
1/2 red capsicum thinly sliced
1/2 orange capsicum thinly sliced 
A good handful of fresh bean sprouts 
1cup of fresh cooked green beans or raw sugar snap peas
1 Lebanese cucumber thinly sliced  
1/2 cup cooked quinoa grain 
3 button mushrooms thinly sliced 
Fresh parsley and thinly sliced red chilli to serve 

Dressing :
1/4 cup fish sauce
Juice of 1-2 limes
2 cloves garlic, finely grated

Method:
Cook quinoa following packet directions, rub the steak on both sides with oil and season cook until medium rare, rest and slice finely. Place all salad ingredients into a bowl add quinoa and steak. Mix together fish sauce, garlic and lime adjusting to taste pour over beef and salad, Toss well and serve with crusty bread or garlic bread 🙂 

Note:
If you like this recipe, remember to like it here and on Facebook to help Louise win the Dinner by Darryl & Terri competition…

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Kristie Pyke’s Quinoa Salad

Ingredients:
½ Cup Quinoa
1 Medium Size Sweet Potato
Jap Pumpkin (same quantity as sweet potato)
½ Red Capsicum
½ Yellow Capsicum
1 Medium Size Whole Head of Garlic (kept together)
1 Red Onion
4 Baby Beetroots
2 Big handfuls Baby Spinach 
2 – 3 Tablespoons of Toasted Pine nuts
Good Quality Mild Flavour Olive Oil
Good Quality Balsamic Vinegar
Salt

Dressing:
Prepare the dressing by cutting the whole garlic in half and squeeze out all the flesh into a bowl.
Add 1 – 2 Tablespoon of Olive Oil 
Add 1 Tablespoon of Balsamic Vinegar
Salt to taste
Mix all together

Preparation Method:
Prepare Vegetables for Roasting, Set oven to 180 – 200. Peel and cut into large bit size pieces the Sweet Potato, Pumpkin and Baby Beets. Cut up Capsicums and Red Onion. Place all vegetables in a bag with the whole head of garlic and coat in 1 Tablespoon of Olive Oil. Place on Baking Tray and roast in a the oven for 20- 30 minutes or until tender.
While vegetables are roasting place the Quinoa in saucepan of cold water, once boiling set the timer for 15 minutes. Drain and allow to cool. Remove vegetables from oven when baked and allow to cool for 20 minutes.
Place the Quinoa and a bowl and the Roasted Vegetables and toss with hands. Add the Baby Spinach and dressing and toss again. Sprinkle the Pine nuts on top then serve and Enjoy. Great served at room temperature or even better served cold the next day.*For a change you can also use Couscous in place of Quinoa.

Serves: 4 as a side or 2 mains

Note:
If you like this recipe, remember to like it here and on Facebook to help Kristie win the Dinner by Darryl & Terri competition…

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