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Main

Nov 01
Artichoke Barigoule

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 6 globe artichoke hearts,…

Nov 01
Dan’s Shepherd’s Pie

Recipe by Daniel Hurley of Forchefs Ingredients: Sea salt to taste Ground black pepper…

Nov 01
Lamb Belly

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb belly, bones removed,…

Nov 01
Lamb Presse with Mint Fluid Gel

Recipe by Daniel Hurley of Forchefs Ingredients: 1 Lamb shoulder 2 lamb necks 1½ bunch…

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
Smoked Duck Breast with Fennel & Beetroot & Orange Relish

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

Aug 01
Snapper en Papillote, Leek Fondue & Truffle Sauce

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

Jun 01
Crispy skinned Market Fish with Verjuice, Tomato & Wilted Greens

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens Ingredients: 4…

Jun 01
Roast Jerusalem Artichoke Veloute

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens Ingredients:…

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