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Moorish Moroccan Meatballs

500gm Beef Mince
1 small white onion finely diced
2 cloves garlic crushed
½ cup finely chopped parsley
1 teaspoon ground cumin
2 teaspoon smoked paprika
3 teaspoon Ras el Hanout
1 teaspoon ground ginger
2 slices white bread crust removed soaked in milk
Salt and Pepper to season
2 tablespoons Olive oil
Place beef mince, onion, garlic, all ground spices and bread into large bowl. Wet hands lightly (this stops mince mixture from sticking to your hands). Mix all ingredients well, using hands. Add seasoning as required. Roll mixture into small balls that feel firm. Place on plate. Warm olive oil in shallow pan drop in meatballs and cook for  for 8-10 minutes until thoroughly cooked through. Can be served with Yoghurt sauce.
Yoghurt Sauce:
250mls Greek Yoghurt
2 tablespoons fresh mint, chopped
2 tablespoons fresh coriander, chopped
1 tablespoon fresh lemon juice.
Mix everything together.            

Serves: 4–6

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:


Out of Africa Pumpkin Salad

¼  Japanese pumpkin diced with skin on
1 sweet potato diced with skin on
1 tablespoon butter
Splash of Rice Bran oil
2 cloves freshly crushed garlic
Sprinkle of Ras El Hanout  
Sprinkle of salt
Juice of half a lemon
½ tablespoon olive oil
½ cup pepitas
2 handfuls of spinach leaves
1 tub Orfa garlic dip

Cooking Method:
Toss the pumpkin and sweet potato with the butter, oil, garlic and seasoning  then roast in a lined baking tray at 250° for 30 – 45 minutes until the veges are tender and browning. Remove from the oven and allow to cool before tossing with the oil, lemon juice, pepitas and spinach. Finish off with by drizzling with the Orfa dip.

Serves: 4-6

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: