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Recipe by Brendon and Gerard from the Fish Shack Ingredients: 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream 1/2 to 1 stalk lemongrass, white […]
Recipe by Michael Rees of Ellacure Restaurant Ingredients: Pasta Dough 1kg ‘OO’ flour 8 large eggs 60ml olive oil 35gm salt Filling 300gm Smoked trout – de boned 150gm Mascarpone […]
This month we would like to warmly welcome new stallholder – Crafted. Natalie Hare is the mastermind behind the vegan and gluten free cupcakes and treats now on offer at […]
We were so pleased to learn that the Capital Region Farmers Market was included in Canberra’s Top 100 List, developed through the ‘Like Canberra’ campaign. It is a real honour […]
This month we would like to welcome back a few stallholders who will be bringing with them a lovely selection of cool climate produce. Clearview Organics, Kalyarni Natural Farms and […]
This year, April marks our 9th year at EPIC – how time flies when you’re having fun. It’s been 9 years of saying no to supermarket produce and yes to […]
This year in the lead up to ANZAC Day, Dream Cuisine, Frugii and Crafted will all be putting their own spin on the traditional flavours of the ANZAC bickie. Whether […]
Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 300g Dry Aged Grass Fed Sirloin (Lost River Supplier from Crookwell) 70g Button Mushrooms Sliced 100mL Red wine Jus 1 […]
Recipe by Michael Rees of Ellacure Restaurant Ingredients: 1 Apple ¼ Brown Onion ¼ bunch Mint ¼ bunch Corriander ¼ bunch Chervil 1-2tsp White Wine Vinegar Salt and sugar to […]
Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 170g Barramundi Fillets (Cone Bay) Apple and Celeriac Remoulade 1 Avocado Preserved Lemon Vinaigrette Chives Method: – On a tray […]
