Recipes

Nov 01
Lamb Shoulder Baked in Hay

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb shoulder, bone in 200g…

Nov 01
Moroccan Meatballs with Date Sauce

Recipe by Michaela Uren of Forchefs Ingredients: 1 Tbsp ground cumin 1 Tbsp garlic…

Sep 01
The Fallen Pear

Poached Corella Pear with Salted Caramel, Oatmeal Crumble, Yoghurt Sorbet and…

Sep 01
Smoked Duck Breast with Fennel & Beetroot & Orange Relish

Recipe by Joel Jones from the Treehouse Bar in Canberra Ingredients: 2 Duck Breast…

Sep 01
Tomato & Basil Bruschetta with Olive oil Icecream

Recipe by Joel Jones from the Treehouse Bar in Canberra Ingredients: 3 vine ripened…

Aug 01
Truffle Emulsion & Prosciutto on Croutons

Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: Emulsion 100 ml lemon…

Aug 01
Truffle infused Duck Egg in Potato & Herbs Nest

Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 6 duck eggs 1 Desiree…

Aug 01
Vanilla Poached Pear with Truffle Chantilly

Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 3 beurre Bosc pear 2…

Aug 01
Salted Truffled Popcorn

By Michaela Uren of forchefs Ingredients: 120g Corn kernels 45ml Peanut oil Truffle…

Aug 01
Snapper en Papillote, Leek Fondue & Truffle Sauce

Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 500 gr red snapper…

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