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Smoked Salmon & Cream Cheese Omelette

Ingredients: 
8 eggs
4 tblsp cold water
¼ cup cream or milk
Salt & pepper to taste
30 gms butter
2 tblsp Wellyboot Extra Virgin Olive Oil
200gm roughly chopped Smoked Salmon 
½ cup cream cheese, chopped into small pieces
1 tblspn finely chopped chives or spring onion greens

Method:
Crack the eggs into a bowl, add water, cream and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter and oil in a non-stick fry pan over medium low heat until foaming, pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt then serve immediately.

Serves: 4 with toast.

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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Pink Lady & Pork Scallopini

Ingredients:
3 Pink Lady apples cored and sliced 
800 gms pork fillets (200 grams per person)
½ cup Marsala
1 teaspoon garlic
1 teaspoon chopped basil
Splash of Welly Boot olive oil
1 teaspoon butter
600 mls cream
Plain flour sufficient to coat the pork
Salt & pepper

Cooking Method:
In a non-stick pan, add the oil and butter. Cut the fillets into medallions, flatten slightly and roll in the flour and salt and pepper. Add apple slices to the hot pan, medallions and garlic. Seal each side quickly. Add the Marsala and de-glaze the pan, add the cream to the pan and simmer until the sauce is at the required consistency. Toss through the basil and serve on a warm plate. Great with jacket potatoes and a side salad.

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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Omelettes with Ham & Spinach

Ingredients:
8 eggs
4 tblsp cold water
¼ cup thin cream or milk
Salt & pepper to taste
30 gms butter
2 tblsp Wellyboot Extra Virgin Olive Oil
1 cup finely chopped Ham
½ cup tasty grated cheddar
1 large handful baby spinach

Cooking Method:
Crack the eggs into a bowl, add water, cream and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter and oil in a non-stick fry pan over medium low heat until foaming, pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the ham, cheese and spinach on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt then serve immediately.

Serves: 4 (with toast)

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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