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Oyster Blade Peri Peri Style

Ingredients:
1kg oyster blade steaks – 2cm thick
8 brown onions, sliced into rings
3 red capsicums, sliced
3 teaspoons fresh chopped garlic
3 teaspoons fresh chopped ginger
Olive oil
Salt & Pepper
2 tsp Whittingtons Peri Peri
3 tbsp oyster sauce
2 tbsp soy sauce
 
Method:
In a deep casserole dish, add the onions, oil salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, ginger, peri peri, oyster sauce and soy sauce and combine together. Place the oyster blade steaks in the baking dish and marinate till completely covered. Cover and place in fridge for min. 2hrs or preferably overnight. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160 C , further 1 to 1 ½ hrs or until tender. Serve with Asian greens.

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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Wood Choppers Pork Fillet Steak

Ingredients:
1 whole Pork Scotch Fillet
8 Brown Onions Sliced into Rings
Olive Oil
Salt and pepper
¼ teaspoon Whittington’s Peri Peri seasoning
1 tablespoon Whittington’s Steak Spice seasoning

Method:
Cut the Pork Scotch fillet into 2 cm steaks. Set aside. In a deep casserole dish, add the onion sliced into rings.   Coat  with olive oil and salt and pepper, taking the time to massage the onion well. We need to massage the onion so the juice from the onion is released which is critical for the marination of the pork. Add the Peri Peri and the Steak Spice. Cover and refrigerate for 24 hours making sure the pork is totally covered in marinade. Cook in an 150 degree oven for 2-2 ½ hours.

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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