SUPPORT LOCAL @Adelaide Central Market

More than ever, It’s time to support local! When you buy from Adelaide Central Market you are purchasing directly from local small business owners. Every single purchase you make has a positive impact on local vendors, producers, makers and farmers.

For over 150 years, the Adelaide Central Market has provided SA with the best fresh produce and highest quality smallgoods our state has to offer and now it’s time we look after them as a preference over big supermarket chains.

The Adelaide Central Market has an abundance of stock. With over 70 retailers under one BIG roof (over 5700sqm) the Market has plentiful amounts of pantry essentials like pasta, cheese, milk, bread, mince and no stock restrictions in place. With wide aisles and fresh air from the street entrances there’s also lots of room to shop!

Bring the kiddos to sample the Barossa Fine Foods smiley fritz, get a gobstopper from The Old Lolly Shop and watch them scrunch up their noses as you browse through The Smelly Cheese Shop.

Stacking up your trolleys with fresh organic produce from the House Of Organics and goodies from Charlesworth Nuts isn’t the only reason to come to the Market. Grab a coffee or bite to eat to-go. In times of uncertainty we still need good coffee and delicious smallgoods to ease the pain.

Adelaide Central Market advertised trading hours:

Tues – 7:00am – 5:30pm
Wed – 9:00am – 5:30pm
Thurs – 9:00am – 5:30pm
Fri – 7:00am – 9:00pm
Sat – 7:00am – 3:00pm
Sun – 8:00am – 3:00pm (Voluntary trading)

*check ACM website for updated trading times


‘First Hour FREE Parking’ will also be extended to Sundays and there are over 1000 undercover car parks! We’re all about anything easy and accessible, especially when prams are involved!




Annabel Bower – Adelaide
👩🏼‍🍳Recipe Development #annabelsrecipes
🍉Food Stylist + Photographer
📷Content Creator – Foodies
💙Writer @miles__apart
🍀Ballymaloe Cookery School Grad @foodbyannabel

These tick all the (lunch) boxes! Nut free, egg free, freeze-able and full of goodness.  
To up the nutritional value I’ve thrown in a few scoops of a chocolate flavoured, plant-based supplement; this can easily be substituted with drinking chocolate. Similarly, for vegan muffins the dairy can be substituted with almond, oat or soy milk.

3 medium ripe bananas, equal to 1 cup when mashed
1 ¾ cups self-raising flour
½ cup soft brown sugar
2 tablespoons ‘Lovewell Grow’ chocolate supplement powder or/ 2 tablespoons drinking chocolate
½ cup milk
½ cup rice bran oil
½ cup dark chocolate chips (optional)

Line 12-15 cupcake tins with patty pans or baking paper.
Preheat oven to 180 degrees Celsius

Mash the bananas in a large bowl with a potato masher until smooth. Add brown sugar, milk and oil, stir to combine. Sift in flour, chocolate powder and chocolate chips if using.

Divide amongst cupcake tins and bake for 15 minutes or until the tops start to brown slightly.

These freeze best on the same day that they are made. Allow to cool and freeze in reusable containers so they can be popped straight into lunchboxes.




14th February – 15th March 2020

There will be something to satisfy every kind of rumbly tummy at this year’s Gluttony! The vibrant, popular outdoor venue hub for the Adelaide Fringe, is back and bigger than ever before.

Gluttony will be showcasing some of South Australia’s finest talent and with over 168 shows and over 30 different food and drink stalls. This year, Gluttony has much to celebrate with 2020 marking the 60th anniversary of The Fringe Festival!

Have a night out with the whole family and enjoy some of Gluttony’s new food venues! New food venues include Enfes Gozleme, Joybird, Uncle Buck’s Fish and Chips (run by Luigi’s Delicatessen), and a poke bowl stall. In addition, if you want to experience 360-degree views of The Fringe, why not enjoy a cocktail from the roof terrace at the new Johnny Walker Highball Bar.

This year Gluttony will be supporting a number of South Australian beverage brands, that have been affected by the Bush Fires this year. Please come and support South Australia, by purchasing drinks at The Local.

In addition to the West Market and East Market food courts, a third food and drink precinct is being set up in the central section of the Rymill Park site, serving festival snack favorites like donuts, barbecued corn, roasted nuts, fairy floss, gelato by Abbots and Kinney, plus coffee, and espresso martinis.

Gluttony strives to be environmentally responsible. All plates, bowls, cutlery and cups used by all food vendors will be compostable, and bars will serve drinks in reusable glasses and cups. Water will be available in reusable bottles, with water refill sites offered across the park.

This year’s Gluttony will be using a cashless system for all food and beverage purchases, meaning faster and more efficient service for our customers.

Here’s a lit of exactly what’s in store:

West Market
• Enfes Gozleme – a brand new Turkish street food stall. (*New)
• Uncle Bucks Fish & Chips (*New)
• Gas Station – food truck
• VPO Pizzatecca
• Toly – Vietnamese street food
• Filipino Project
• Flat Iron Grill
• Hubba Hubba Kitchen
• Ragini’s Spice Kitchen
• Barossa Valley Ice cream

East Market
• Greek Palace
• Shibui – Dessert Bar
• JoyBird (*New)
• Poke Bowls *(New)
• Bubble Bus
• Jerry’s Smokehouse
• Soza’s Sri Lankan
• Forage Supply Co – Vegan & Vegetarian food. They deliver and donate to Hutt Street Homeless Centre (*New)
• Thavej Thai – Thai street food

Tasty Pop Ups
• Espresso Bar
• Magic Cauldron
• Disco Donuts
• Are you feeling Corny
• Abbots and Kinney

Gluttony Bars
• The Local – Serving up a selection of beers, wines and spirits from Bushfire affected areas
• The Coopers bar – serving up beers on tap
• Johnny Walker HighBall Bar – two-tier cocktail bar, with rooftop offering 360 degree view. (*New)
• The Sake Bar – serving a selection of boutique Gins and sake’s
• The Lounge Bar – serving Beers on tap and a selection of wine
• The Vine Bar – offering a wide selection of wine, with a helpful sommelier to guide you through the list





There’s nothing like the excitement of the hustle and bustle of new smells, flavours and people when you’re a kiddo exploring the wonders of the Adelaide Central Market for the first time. Actually, that’s a lie, even as adults we’re still not over the excitement of picking a cheese at The Smelly Cheese Shop or a shiny apple at The Organic Store.

Now, you can enjoy a coffee and give the newest edition of KIDDO Mag a flick while your little one enjoys one of the new Mini Market Sessions at Adelaide Central Market.

The new program for preschoolers has been designed by Sprout Cooking School in a fun and engaging way to help the very littlest market-goers understand more about the food they eat. The dietitian-designed program aims to help kiddos glow, go and grow while empowering them to make great food choices themselves, as they make their way into the school years.

The sessions are approximately 20 minutes in a drop-in format so that parents and carers can chillax close by while their Market Mini discovers the wonders of using seasonal fruit and vegetables to create a simple dish they will get to enjoy afterwards. Yes, that’s right, no more here comes the broccoli train trick. Teach them to love fresh produce in a more engaging way that they can put into practice and be proud of themselves.

The recipe will change weekly and will include dishes such as a yoghurt trifle and seasonal vegetable dippers.

Suitable for 2 to 5 year olds and is FREE for Market customers.

Launching from 4 February 2020 and continuing every Tuesday morning from 10:00am to 12:00pm during the school term. Visit on Tuesday 4 February for freebies and giveaways!

Bookings not required
More information:

Annabel Cooks: Salmon, Sweet Potato and Spring Salsa

Annabel Cooks: Salmon, Sweet Potato and Spring Salsa

Salmon, Sweet Potato and Spring Salsa

Salmon, Sweet Potato and Spring Salsa

Annabel Bower – Adelaide
👩🏼‍🍳Recipe Development #annabelsrecipes
🍉Food Stylist + Photographer
📷Content Creator – Foodies
💙Writer @miles__apart
🍀Ballymaloe Cookery School Grad @foodbyannabel

The weather is warm and fresh fast meals are back on the menu! This zesty salsa also works with pork, chicken, prawns and other types of fish such as barramundi and swordfish.

If seeing the ingredients mixed together will result in a resounding ‘NO!’ from your little ones you can always leave their portion of the salsa ingredients solo allowing them to pick and choose the vegetables they like.

1kg / 2 medium sweet potatoes
1 teaspoon ground cumin
3 tablespoons olive oil
2 cobs of corn
1 teaspoon sweet paprika (optional)
4 x 200gm skinless salmon fillets
1 large avocado
1 red capsicum
1 large lemon or 2 limes
5 spring onions
1 handful parsley or coriander
Salt and pepper

Preheat oven to 200 degrees celsius.

Cut each sweet potato into 8 slices along its length, leaving skin on if you like.

Sprinkle with cumin, salt and pepper and drizzle with 1 tablespoon of olive oil.

Place in single layer on a baking tray lined with baking paper.

Remove husk and silk from cobs of corn. Toss in 1/2 tablespoon of olive oil, salt, pepper and

Pop on baking tray with sweet potato and place in oven. The sweet potato will need to
cook for 40 minutes, the corn will need to be removed after 30 minutes to be put in the salsa.

To prepare the salmon line a tray with baking paper and place fillets evenly along it leaving space in-between each one. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake in the oven for: 15-17 minutes well done / 12-15 minutes medium / 10-12 minutes medium rare. Time your fish to come out of the oven at the same time as the sweet potato.

Whilst the vegetables and fish are cooking, prepare the ingredients for the salsa.
Finely dice avocado, capsicum, spring onion and herbs. Mix through rest of olive oil, lemon juice, salt and pepper. If it’s tasting too tart add a tiny sprinkle of castor sugar. For extra zing also add lemon zest. Once the corn is cool enough to handle cut kernels off cobs and add to salsa.

To serve, divide the sweet potato between four plates, place a salmon fillet on each and top with a generous spoonful of salsa.


Annabel Cooks: Christmas Ice Cream Berry Bomb

Annabel Cooks: Christmas Ice Cream Berry Bomb

Christmas Ice Cream Berry Bomb

Annabel Bower – Adelaide
👩🏼‍🍳Recipe Development #annabelsrecipes
🍉Food Stylist + Photographer
📷Content Creator – Foodies
💙Writer @miles__apart
🍀Ballymaloe Cookery School Grad @foodbyannabel

This is the perfect dessert for a hot Christmas Day. Jam packed with tons of treats it is loved by young and old.

You can easily substitute these fillings to create so many other flavours, choc-caramel, dried fruit + nuts, choc-mint, the combinations are endless!


1 x 2 Litre pudding bowl or mixing bowl sprayed with oil and lined completely with cling film.
(**Note – make sure you clear room in your freezer for this bowl before you start making the pudding.)
3 Litres of ice cream – I used a combination of Golden North boysenberry and vanilla
330 grams of mixed chocolates, chopped – I used a combination of cherry ripe, raspberry Maltesers, strawberry freddo frogs, and Lindt intense raspberry

To serve

Raspberry coulis
1 cup frozen raspberries, defrosted
1 dessert spoon caster sugar


1 x 75 gram block of Adelaide Hills ‘Red Cacao’ chocolate – Mixed Berry & Pop Rock
300 grams of rose flavour Turkish delight
1 punnet strawberries, fresh raspberries or blueberries
Edible flowers


Allow ice cream to soften on the bench whilst you prepare the pudding bowl and chop the chocolates. When it is soft enough to scoop easily but not at melting point spoon into a large mixing bowl. Add the chopped chocolates and smash through the ice cream until evenly distributed. Pour into the prepared pudding bowl lined with cling film. Cover and place in freezer for at least 12 hours.

To make the raspberry coulis, puree berries with a stick blender then push through a fine sieve to remove seeds. Sweeten with caster sugar if necessary.

To serve chop the ‘Red Cacao’ chocolate (or another similar item) into shards and slice one side off each piece of Turkish delight so that the pink interior is exposed.

Lower the frozen pudding in its bowl into warm water to loosen at the sides and tip out onto a serving platter, next remove the cling film. Arrange chocolate, Turkish delight and fresh fruit on top using toothpicks to secure each item if need be. Decorate with edible flowers and serve with the raspberry coulis and any left-over fresh berries.

Other filling options

malt Malteasers
mars bars
caramello koalas
Lindt salted caramel milk block
salted caramel sauce

Fruit + Nut:
chocolate coated sultanas
fruit “mincemeat”
chopped nuts
cinnamon spiced custard

Aero mint chocolate bars
Peppermint patties
Haigh’s peppermint frogs
Ice-Magic choc-mint sauce