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Kingfish with Green Chilli and Herbs on Betel Leaves
Brought to you by John Macleay, Executive Chef/Red Spice Group
Difficulty Moderate
- Seafood
- Mains
- Thai
Lamb Rogan Josh
Brought to you by The Market Staff
Difficulty Easy
Duration 35 minutes to prepare
- Meat
- Easy Dinners
- Indian
Lamb Shawarma
Brought to you by Bernadette Cheet, Culinary Teacher and Owner of My Lebanese Kitchen
Difficulty Easy
- Lebanese
- Mains
Larb Khua Gai (Minced Chicken with Shallots, Coriander and Fried Garlic)
Brought to you by Chaowarat (Arte) Assavakavinvong from Longrain
Difficulty Moderate
- Meat
- Mains
- Thai
Lentil and Vegetable Bolognese
Brought to you by Emma Cook of the Australian Natural Soap Company
Difficulty Easy
- Easy Dinners
- Vegetarian
- Vegan
Marc and Gemma’s Seafood Paella
Brought to you by La Central
Difficulty Moderate
- Mains
- Seafood
- Spanish
Market Marmalade
Brought to you by South Melbourne Market Staff
Difficulty Easy
Duration 4 hours
- Condiments
Matcha Croissants
Brought to you by Agathe Kerr at Agathe Patisserie
Difficulty Advanced
- Baking
- French
- Pastry
Meatballs Ida's Way
Brought to you by Ida Colangelo of Ida’s Alterations
Difficulty Easy
- Meat
- Italian
- Mains
Menemen (Turkish Scrambled Eggs)
Brought to you by Koy Restaurant
Difficulty Easy
- Breakfast
- Vegetarian
- Turkish
Mexican Grilled Corn
Brought to you by The Neff Market Kitchen Cooking School
Difficulty Easy
- Sides
- Mexican
- Vegetarian
Miang Hui (Betel Leaf with Seared Scallop, Peanuts, Galangal, Ginger and Lime)
Brought to you by Chaowarat (Arte) Assavakavinvong from Longrain
Difficulty Easy
- Appetiser
- Thai
Mulled Wine (Glühwein)
Brought to you by Gewürzhaus
Difficulty Easy
Duration 20 minutes
- Drinks
Namelaka with Scorched Figs, Almonds and Buttermilk
Brought to you by Alex Xinis, Consultant/Chef, Modern Greek Food Group
Difficulty Moderate
- Dessert
- Greek
Nom Rau Muong (Water Spinach Salad)
Brought to you by Tracey Lister, Chef, Author and Culinary Tour Host
Difficulty Moderate
- Gluten Free
- Salad
- Vietnamese
- Vegetarian
Nuea Daet Diao (Thai Beef Jerky), Fresh Vegetables and Nahm Prik Kha (Galangal Relish)
Brought to you by Chaowarat (Arte) Assavakavinvong, Head Chef, Longrain.
Difficulty Moderate
- Meat
- Thai
- Mains
Octopus With Raspberry-Balsamic Cream
Brought to you by Alex Meimetis, Head Chef at Köy Restaurant
Difficulty Easy
- Appetiser
- Seafood
- Easy Dinners
Okonomiyaki
Brought to you by Ai Bate, from Chat Potato
Difficulty Moderate
- Mains
- Japanese
- Seafood
Pappardelle, Veal and Pine Mushroom Ragu
Brought to you by Matteo Tine, owner and head chef at Bar Carolina
Difficulty Moderate
- Meat
- Italian
- Mains
Peppermint Brownies
Brought to you by Tea Drop
Difficulty Easy
- Baking
Poached Egg with Mushrooms and Truffle Oil
Brought to you by the kitchen of Executive Chef John Casey
Difficulty Easy
- Easy Dinners
- Vegetarian
- Breakfast
Poached Mussels in Lemongrass, Galangal and Coconut Broth
Brought to you by Rebecca Ng, Head Chef and Owner, U, Ma and Me
Difficulty Moderate
- Seafood
- Thai
Poached Salmon Salad
Brought to you by John Casey, author of Live Life Cook
Difficulty Easy
- Seafood
- Salad
Pork and Fennel Gnocchi with mixed Mushroom Ragu
Brought to you by Chris Lillico, head chef at Fondata 1872
Difficulty Moderate
- Italian
- Mains

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South Melbourne Market acknowledges the Traditional Owners of the land on which our market takes place. We pay our respects to their Elders, past and present. We acknowledge and uphold their continuing relationship to this land.