• 3 medium beetroot (beets) (500g), peeled, cut into 1cm (½in) slices
  • 1 large red onion (300g), quartered
  • 1 1/2 tablespoons fresh thyme leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 700 grams (1½lb) orange sweet potatoes, chopped coarsely
  • 1 1/2 cups (150g) hazelnut meal
  • 1 egg, lightly beaten
  • 1/2 cup (60g) grated gruyère cheese
  • 1/3 cup (45g) skinless roasted hazelnuts, chopped coarsely
  • 40 grams (1½oz) baby spinach leaves

Ricotta cream:

  • 1 1/2 cups (360g) fresh ricotta (see tips)
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, crushed


  • Preheat oven to 200°C/400°F. Line two large oven trays with baking paper 
  • Place beetroot and onion on one tray. Sprinkle vegetables with 1 tablespoon of the thyme and drizzle with 1 tablespoon each of the oil and the vinegar; season. Roast for 40 minutes or until tender.
  • Meanwhile, boil or steam sweet potato for 10 minutes or until soft; drain.
  • Place the sweet potato in a large bowl; mash until smooth. Stir in the hazelnut meal, egg and cheese; season. Spread mixture over remaining tray into a 28cm x 36cm (11¼in x 14½in) rectangle, about 1cm (½in) thick. Bake for 30 minutes or until set and edges are golden.
  • To make ricotta cream, whisk all ingredients in a large bowl until smooth and well combined; season.
  • Spread ricotta cream over base. Top with roasted beetroot and onion, remaining thyme leaves, the chopped hazelnuts and spinach. Drizzle with remaining oil and vinegar.



Shop SA grown Beetroot - $1.99 bunch

*valid from 23rd March - 29th March 2022, or while stocks last
T&C's apply



  • 1 garlic bulb
  • A little olive oil, to drizzle
  • 50g butter
  • 20g finely grated parmesan (or vegetarian alternative)
  • 1 tbsp chopped fresh coriander
  • 2 corn cobs


  • Heat the oven to 200°C/180°C fan/gas 6. Cut off and discard the very top of the garlic bulb. Drizzle over a little olive oil, then wrap in foil and bake for 30-35 minutes until soft. Allow to cool, then squeeze the soft garlic flesh from each clove into a bowl.
  • Mix the butter, parmesan (or alternative) and the fresh coriander with the garlic. Lay a small sheet of cling film on a work surface. Spoon the garlic butter down the centre, then roll the butter in the cling film to form a sausage shape. Twist the ends to seal, then leave to firm up in the fridge for at least an hour.
  • Heat a griddle pan until smoking hot. Drizzle the corn cobs with olive oil, then griddle for 15-20 minutes until the corn starts to blacken, turning so the cobs cook on all sides (you can cook the corn the same way on a barbecue). Unwrap the chilled garlic and herb butter and slice. Season the cob, then top with rounds of the butter and allow it to melt over the corn.


Shop SA grown Sweetcorn - 89c ea

*valid from 16th March - 22nd March 2022, or while stocks last
T&C's apply




  • ¾ c. White Wheat Flour
  • ¾ c. All-Purpose Flour
  • 1 tsp. Baking soda
  • ½ tsp. Salt
  • 1 tsp. Cinnamon
  • 2 tbsp. Ground Flaxseed Meal
  • 1 c. sugar
  • 2 medium ripe bananas, mashed
  • 1 medium zucchini, finely grated
  •  c. veggie oil
  • 1 tsp. Vanilla extract
  • ½ c. walnuts, chopped
  • 2 tbsp. Rolled Oats (optional)



  • Preheat oven to 350 Degree and line a muffin tin with cupcake liners. Set aside.
  • Take a medium mixing bowl, add both flours, baking soda, salt, cinnamon, and flaxseed meal and whisk together. In a separate bowl, blend together the bananas, sugar, vegetable oil, and vanilla extract. Mix the wet ingredients with the dry ingredients.
  • Fold in the grated zucchini and walnuts to mix well together. Use an ice cream scoop to scoop the batter into each of the muffin tins. Sprinkle the tops of the muffins with a little of the rolled oats. Bake for 25-30 minutes. Cool before serving.


Shop SA grown Zucchini - $1.99 kg

*valid from 9th March - 15th March 2022, or while stocks last
T&C's apply




  • 1 kg Jap pumpkin, cut into 5cm thick wedges, seeds removed
  • Olive oil cooking spray
  • 75g mizuma or baby Asian salad leaves
  • 2 green onions (shallots), trimmed and thinly sliced
  • 2 tbs salad seed mix*

Soy Dressings 


  • 14 cup grape seed or rice bran oil
  • 2 tbs mirin
  • 112 tbs salt-reduced soy sauce


  • Preheat oven to 200°C/180°C fan-forced. Line the base of a large baking pan with baking paper. Arrange pumpkin skin-side down in pan. Liberally spray pumpkin with oil and season with salt and pepper. Roast, turning once, for 25-30 minutes until pumpkin is crisp at the edges and tender. Remove from oven. Set aside to cool slightly.
  • To make soy dressing, combine all ingredients in a screw-top jar. Season with pepper to taste. Set aside.
  • To serve, arrange pumpkin and mizuma or salad greens on a serving platter. Shake soy dressing until well combined and drizzle over salad. Sprinkle with green onions and salad seed mix and serve


Shop SA grown Jap Pumpkin - $1.29 kg

*valid from 2nd March - 8th March 2022, or while stocks last
T&C's apply





Roasted capsicums

  • 4 large red capsicums, halved from stem to base, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil, as needed
  • Fine salt and freshly ground black pepper, for sprinkling

Filling and topping

  • ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon fine salt, to taste
  • 1 pint (2 cups) cherry tomatoes, halved or quartered if large
  • ½ cup chopped fresh coriander, plus more for garnish
  • 4 cloves garlic, pressed or minced
  • 1 ½ teaspoons chili powder 
  • 1 teaspoon ground cumin 
  • 1 can (1 ½ cups) pinto beans, rinsed and drained
  • Freshly ground black pepper, to taste
  • 1 tablespoon lime juice 
  • 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar 
  • Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of coriander-hemp pesto, red salsa, sour cream or vegan sour cream 




  • To roast the capsicums: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the capsicums and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the capsicums, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the capsicums are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the capsicums.
  • In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
  • Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
  • Add the coriander, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
  • Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
  • To stuff the capsicums, first pour off any excess juice pooled within the capsicums. Then stuff each capsicums generously with the rice mixture (if the capsicums were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the capsicums with the cheese.
  • Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh coriander leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.

Shop SA grown Red Capsicums (random weight bag) - $3.99 kg

*valid from 23rd February - 1st March 2022, or while stocks last*
T&C's apply




  • Bambini Bocconcini
  • Portobello mushrooms
  • Punnet cherry tomatoes
  • Garlic, crushed
  • Salt and pepper
  • Olive oil
  • Balsamic glaze
  • Fresh basil


  • Preheat the grill
  • Remove stems from the mushrooms. Place on a baking tray
  • Halve the cherry tomatoes
  • Combine the tomatoes in a bowl with crushed garlic, salt & pepper, a dash of olive oil and the Bambini Bocconcini. Toast to coat.
  • Spoon the mixture onto the mushrooms. Grill until the bocconcini starts to melt, about 6-8 minutes.
  • Serve immediately with a drizzle of balsamic glaze and fresh basil.

Shop La Casa Bambini Bocconcini (220g) - $4.99 ea

*valid from 16th February - 22nd February 2022, or while stocks last*
T&C's apply



  • 6-8 whole Mint Leaves
  • 2 Tablespoons Sugar (30ml)
  • 1 ounce fresh Lime Juice (30ml)
  • 1 Tablespoon fresh Passion fruit Juice (15ml) *see note 1 for extracting
  • 12 ounces Water (360ml)


  • Muddle the mint leaves, sugar, and lime juice together.
  • Add passion fruit juice and water to the muddled mix. (Add passion fruit seeds if you are so inclined)  Divide into 2 glasses filled with ice.
*Note 1: Extracting Passion Fruit Juice
Cut the passion fruit in half then scrap out the seeds and pulp into a small mesh strainer.  Over a small bowl to catch the juice, scrap the seeds and pulp using the back of a spoon in order to separate the pulp and juice from the seeds.  Reserve the seeds if you enjoy them in your drinks or other recipes.
*Note 2: Mint Simple Syrup
(keeps quite well, so make more than needed and use for iced tea, making lemonade, cocktails, etc...)Combine 2 cups (480ml) water, 2 cups (400g) sugar, and a large handful of mint leaves in a medium saucepan.  Heat just until a light simmer, stirring to dissolve sugar.  Remove from heat and allow mint to steep for 15-20 minutes. Strain and store in refrigerator until ready to use.

Shop Australian Passion Fruit in-store/ online
*valid from 9th February - 15th February 2022, or while stocks last*
T&C's apply

Mediterranean Baked Sweet Potatoes


  • 4 medium (~1/3 lb each) sweet potatoes*
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • 1 pinch sea salt or lemon juice (optional)


  • 1/4 cup hummus (or tahini)
  • 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk (to thin)
  • Sea salt to taste (optional // I didn’t need any)

TOPPINGS optional

  • 1/4 cup cherry tomatoes (diced)
  • 1/4 cup chopped parsley (minced)
  • 2 Tbsp lemon juice
  • Chili garlic sauce 


  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  • Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  • Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  • Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  • While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. 




NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.

  • Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  • Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  • For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
  • Additional side ideas might include Hummus, Pita Chips, Baba Ganoush or Persian Eggplant Dip. Enjoy!

- Adelaide Fresh Fruiterers

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