Patti is a Market Member and regular volunteer and has shared with us her delicious lamb prepared with a leg from Najobe and following the recipe from Stephanie Alexander’s “Cooking & Travelling in South West France” Seven-Hour Leg of Lamb with Anchovy and GarlicStephanie’s note: Once upon a time this […]
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On Saturday, 10 February we celebrated Chilli at the Willunga Farmers Market! A great array of Chilli inspired produce was on offer and shoppers enjoyed a chilli growing workshop with Hillside Herbs and Succulents. Earlier in the day one of the WFM favourite stall holders, Vicki Matchett from Matchett Productions […]
Peach, Prosciutto & Goats Curd Salad by Jordan Theodoros Salad; 6 ripe peaches 12 slices prosciutto, finely shaved Woodside goats curd 2 raddichio, cut one of them into 6 wedges, wash and keep the other as it is 1 witlof 1 bunch rocket, washed and picked 1 bunch basil, leaves […]
This is a bold, easy yet impressive pasta dish that children, big or small, will love to help you cook. The uncomplicated flavours will appeal to developing palates and even better you can find most ingredients at the market. Makes about 20 rolls. Filling silverbeet, 2 bunches ricotta, 400g eggs, […]
This is a simple, everyday Indian dahl that can be served with naan bread and natural yoghurt. The earthy sweetness of the carrot works well with the lentils and would sit perfectly next to a spicy lamb curry. 400g grated carrot 1 cup red lentils 1ltr water ½ small onion, […]
There are many, many recipes and techniques for this beautifully simple pudding and most keen cooks will have an old recipe in their repertoire as I do. The magic lies within the golden sponge topping which hides a creamy citrus sauce. Citrus is at its peak now, and with variety […]
Even the word pie is comforting. But then, it would be hard to deny the delicious lure of braised beef with a cheesy, buttery topping of cauliflower and potato. It’s a gloriously healthy meal solution as it can be made ahead of time and served when everyone is too busy […]
Mclaren Vale Orchards produce the fruit, wine and pistachios featured in this divine yet ridiculously simple recipe. Red D’Anjou pears are ideal because they hold their texture and flavour really well throughout cooking. The grapes that make the cabernet sauvignon are pesticide free and and are grown lean so that […]
This stunning salad works just as well without the fresh pistachios – use the dried when they are not in season. Though, it must be pointed out that fresh pistachios are wonderful! They are just so pretty and their chewy texture works brilliantly within the salad. Serves 4. seeds from […]
