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- Home – 2020
- Markets Menu
- Amina Elshafei – September Week 1 – ASIAN CABBAGE, BEAN & CARROT SALAD WITH GRILLED CHICKEN
- Amina Elshafei – September Week 2 – CHAR-GRILLED TOMATO, SALMON & FENNEL SALAD
- Amina Elshafei – September Week 3 – Middle Eastern Style Marinated Lamb Backstraps and Fattoush Salad
- Amina Elshafei – September Week 4 – Ricotta pancakes with berries and rhubarb compote
- Audra Morrice – November Week 1 – Asparagus Goreng – Stirfry asparagus with tofu, prawns, chillies, lemongrass & tamarind
- Audra Morrice – November Week 2 – Sago Pudding with Coconut Milk, Gula Melaka and Fresh Mangoes
- Audra Morrice – November Week 3 – Red Cabbage, Fennel & Toasted Almond Salad
- Audra Morrice – November Week 4 – Shemeji Mushroom & Choy Sum Miso Noodle Soup
- Julie Goodwin – BBQ Eggplant with Minted Yoghurt & Pomegranate
- Julie Goodwin – Gnocchi with Broccoli & Pesto
- Julie Goodwin – Spiced Pumpkin Soup
- Larissa Takchi – Fig Leaf Pannacotta, with Katifi Pastry & Fresh Figs
- Larissa Takchi – Blackberry, Apple and Almond Crumble
- Larissa Takchi – Roasted Brie and Witlof Salad
- Nikoletta Nicolaou – Brisket Stifado
- Nikoletta Nicolaou – October Week 1 – Fasolaki Yiaxni – Green Bean Stew with Koulouri Daktylia + Traditional Cypriot Village Bread
- Nikoletta Nicolaou – October Week 2 – Cypriot Meatballs – Yiayia Talou’s Keftedes
- Nikoletta Nicolaou – October Week 3 – Spinach, Silverbeet & Ricotta Pie
- Nikoletta Nicolaou – October Week 4 – Asparagus, Tomato & Haloumi Salad
- Nikoletta Nicolaou – Pear, Date & Chocolate Crumble
- Nikoletta Nicolaou – Avgolemono Soup
- Tom Walton – Fish In A Bag
- Tom Walton – Green Veggie Minestrone with Basil & Parmesan Oil
- Tom Walton – Crispy Brussel Sprouts
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