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Slowly Braised Beef Cheeks

Ingredients:
1.5 kg beef cheeks
125 ml olive oil
3 sprigs thyme
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
250mls Marsala
500ml red wine
500 ml beef stock
1 teaspoon sea salt
1 orange, peeled thinly
 
Method:
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the oil in a large heavy based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from pan. Add the remaining oil, then add carrots, garlic, onion and sauté over high heat for 12-15 minutes or until well browned. Stir in the Marsala, wine, beef stock, orange peel and sea salt. Reduce the heat as low as possible and add the beef cheeks. Cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart. Serve the cheeks and their sauce on a warm plate with soft polenta.
 
Serves: 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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Slowly Braised Beef Cheeks and Celeriac Mash

Beef Ingredients: 
1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Guinness
500 ml red wine
500 ml beef stock
1 teaspoon sea salt
 
Beef Method:
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan. Add the remaining olive oil, then add the carrots, garlic and onion and sauté over high heat for 12-15 minutes or until well browned. Stir in the Guinness, wine, beef stock and sea salt. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart. Serve the checks and their sauce on a warm plate with celeriac mash on the side.
 
Mash Ingredients: 
500 gm Potatoes
1 large Celeriac (550gm)
4 cups water
¾ cup thickened cream
30 gm butter
Salt & pepper
 
Mash Method:
Place whole potatoes unpeeled in pot with cold water. Bring to the boil reduce heat and simmer till tender. Drain and allow to cool for 5 minutes. Skin should peel easily while still warm. Peel celeriac with small sharp knife chop into pieces. Place in pot, cover with water and bring to boil. Reduce heat and cook uncovered till tender. Approx. 20 minutes. Drain. Warm cream and butter in a saucepan till just simmering. Meanwhile place cooked potatoes and celeriac in one pot, mash roughly. Add warm cream and butter mix mashing till smooth. Taste for seasoning and add salt and pepper if necessary.
 
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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Fresh Kale Salad

Ingredients:
1 bunch of fresh kale thoroughly washed
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/4 cup shaved Parmesan cheese
½ cup red capsicum very finely sliced
Sea salt and black pepper, to taste

Dressing:
1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons rice bran oil (or olive oil)
1 teaspoon liquid honey (or more if you like sweeter)

Method:
To make salad dressing whisk lemon zest, juice, oil and mustard until vinaigrette is thick and creamy, add honey to taste. Put aside. Remove the mid stem off the washed kale leaves and slice the leafy kale into fine strands and place in a large bowl. Toss all other ingredients with the kale. Add the dressing and season with sea salt and black pepper. 
Make this at least half an hour or more before serving as the lemon juice helps tenderise the kale leaves. Before serving garnish with a little more parmesan cheese. 
Serving Suggestion: Particularly delicious with a pan fried or BBQ’d steak.

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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