News

News

Apr 01
Welcome back: autumn stallholders and produce – April 2013

This month we would like to welcome back a few stallholders who will be bringing with…

Apr 01
It’s our BIRTHDAY! – April 2013

This year, April marks our 9th year at EPIC – how time flies when you’re having fun.…

Apr 01
In the spirit of the ANZACS – April 2013

This year in the lead up to ANZAC Day, Dream Cuisine, Frugii and Crafted will all be…

Apr 01
30 Day Aged Sirloin

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 300g Dry Aged Grass Fed…

Apr 01
Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 1 Apple ¼ Brown Onion ¼…

Apr 01
Seared Barramundi with Apple & Celeriac Remoulade

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 170g Barramundi Fillets…

Apr 01
Charcoal Chicken & Coleslaw

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Whole chickens size 25+ or…

Apr 01
Garlic Mash

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 5 Desiree Potatoes Water…

Apr 01
Remoulade Sauce

Recipe by Michael Rees of Ellacure Restaurant Remoulade Ingredients: ½ Celeriac…

Apr 01
Slow Cooked Pork Belly with Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Brine 2 stalks Rosemary ¼…

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COVID-19 and the Market

COVID-19 and the Market - Update