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Pan Roasted Trout with Nectarine and Parsley Salsa
Brought to you by A better choice!
Difficulty Easy
Duration 30 minutes
- Easy Dinners
- Mains
- Seafood
Abbacchio Alla Romano (Roman Style Braised Lamb Shoulder)
Brought to you by James Kummrow, Head Chef, Fatto
Difficulty Moderate
- Meat
- Italian
- Mains
ANZAC Biscuits
Brought to you by The Country Women’s Association (CWA)
Difficulty Easy
Duration 20 minutes
- Baking
Apple and Walnut Spiced Scrolls
Brought to you by Gewürzhaus
Difficulty Easy
Duration Prep Time 45 Minutes, Cook Time 20 Minutes, Rest Time 1 hour 30 Minutes + 30 Minutes
- Baking
- Dessert
Apple Sauce
Brought to you by Gewürzhaus
Difficulty Easy
Duration 15 minutes
- Condiments
- Vegetarian
Baccala Mantecato (Salt Cod Paste)
Brought to you by Chris Lillico, Head Chef, Fondata 1872 at Wellers
Difficulty Moderate
- Italian
- Condiments
Baked Scallops, Aji Mirasol and Black Garlic Butter
Brought to you by Alejandro Saravia, head chef at Pastuso
Difficulty Advanced
- Seafood
- Peruvian
- Appetiser
Baklava
Brought to you by Niki Louca, culinary teacher and owner of My Greek Kitchen cooking school
Difficulty Moderate
- Dessert
- Baking
Beef Tartare
Brought to you by Nicky Riemer, head chef at Belotta Wine Bar
Difficulty Easy
- Mains
- French
Beer Batter Fish and Chips
Brought to you by South Melbourne Seafoods and Georgie's Harvest
Difficulty Easy
- Seafood
- Mains
- Easy Dinners
Beetroot and Pomegranate Relish
Brought to you by Caroline Gray, owner and food consultant, A Bit of Jam and Pickle
Difficulty Easy
- Condiments
- Vegan
- Vegetarian
Beetroot Cured Ocean Trout on Blinis with Crème Fraiche
Brought to you by Dale Lyman, William Angliss Institute
Difficulty Moderate
- Entree
- Seafood
Beetroot Kimchi
Brought to you by Sabina Jein Ku - Where Are My Beetroot Stalks
Difficulty Easy
- Vegetarian
- Healthy Eating
- Sustainability
Brad’s Banana, Date and Walnut Loaf
Brought to you by Bradley Johnston, owner of Canteen
Difficulty Easy
- Baking
Bulgur Pistachio Salad
Brought to you by Alex Meimetis, head chef at Koy Restaurant at the market
Difficulty Moderate
- Salad
Butternut Pumpkin Soup
Brought to you by The Neff Market Kitchen Cooking School
Difficulty Easy
- Soup
- Vegetarian
Caramelised Braised Pork Belly
Brought to you by Sam Bate, Sous vide expert
Difficulty Moderate
- Meat
- Mains
Cardamom Pistachio Pavlova with Rose Cream, Kiwifruit and Mango
Brought to you by Our Spice Merchants - Gewürzhaus
Difficulty Moderate
- Dessert
- Vegetarian
Carrot, pecan and cranberry salad
Brought to you by Avihu Donde from Delinuts shares a special recipe from his mother
Difficulty Easy
Duration 15 min
- Salad
- Vegetarian
Carrot Halwa Pudding
Brought to you by Ejaz Ahamed of Lost in Seasons in the SO:ME space
Difficulty Easy
Duration 2 hours
- Indian
- Dessert
Chargrilled Kingfish with Roasted Cauliflowers and Chickpea Salad
Brought to you by Sydney Fish Market
Difficulty Moderate
- Easter
- Mains
- Seafood
Chargrilled Octopus
Brought to you by Alex Meimetis, head chef at Koy Restaurant at the Market
Difficulty Moderate
- Seafood
- Entree
- Portuguese
Cheddar, Cauliflower and Leek Soup
Brought to you by the Market staff
Difficulty Easy
- Soup
- Vegetarian
Chicken Katsu Curry
Brought to you by Gewürzhaus
Difficulty Moderate
Duration 45 minutes
- Meat, Poultry & Seafood

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Wominjeka. South Melbourne Market respectfully acknowledges the Traditional Owners and Custodians of the Kulin Nation. We acknowledge their legacy and spiritual connection to the land and waterways across the City of Port Phillip and pay our heartfelt respect to their Elders, past, present, and emerging.