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Celebrate Christmas Queensland Style


Welcome

And what a year it’s been! No matter what this year has brought you, now is the time to relax, reflect and celebrate under the Aussie sun.

Cover Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

We designed this magazine for you to have a delicious and plentiful Christmas! All ingredients can be bought in our stores or you can pre-order featured Christmas products using our festive entertaining website. Check out the back page for your order form, pick up locations, store and website details. From the whole team here at Marketplace, we wish you a very happy and safe festive season full of joyful moments with family, friends and of course, great food. The Marketplace Team

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Breakfast

Photography Katja Anton Styling & Food Preparation Simon Martin

Our delicious breakfast options are designed to celebrate the most important meal of the day!

Banana Coconut Pancakes (Recipe p8)

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Breakfast

Egg, Bacon & Spinach Cups

WE LOVE... Marg from IGA Marketplace Wises Road gives these breakfast cups a big thumbs up. "They're perfect for a busy day of holiday activities!"

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Breakfast

Smoked Salmon & Herb Ricotta Flatbread

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Breakfast

Smoked Salmon & Herb Ricotta Flatbread

Egg, Bacon & Spinach Cups

Coconut Banana Pancakes

Serves 8 Cooking time 30 minutes

Serves 6 Cooking time 30 minutes

Makes 8 pancakes Cooking time 50 minutes

250g La Casa Del Formaggio Ricotta 250g Norco Sour Cream 3 spring onions, chopped ½ red onion, finely diced 1 tbsp parsley, finely chopped 1 tbsp dill, finely chopped 1 tbsp chives , finely chopped 1 lemon, zest grated, juiced, plus wedges to serve 300g smoked salmon 1 tbsp baby capers 2 naan bread 4 packs 40g rocket, to serve Sea salt flakes and black pepper, to taste

25g butter 6 rashers Boks Short Cut Bacon 3 tbsp tomato chutney 3 sheets Carême Frozen Shortcrust Pastry, thawed 60g baby spinach leaves 6 eggs Parsley, finely chopped, to serve

1. Mix together the ricotta, sour cream, spring onion, red onion, herbs, lemon zest and juice. Season. 2. Heat the bread following packet directions. 3. Once the bread has cooled a little, spread with the ricotta mixture. Arrange the salmon on top and scatter with rocket and capers. Season again and serve with the lemon wedges.

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1. Preheat oven to 180°C (fan forced 160°C). Brush holes of a large muffin tin lightly with butter. 2. Cut the bacon rashers in half lengthways. Heat the oil in a frying pan and cook the bacon over medium heat for about 5 minutes or until lightly browned. 3. Cut two 14cm diameter rounds from each sheet of pastry and place into the muffin cups, pressing against the sides. Spread the bacon with chutney and layer against each pastry case. Divide the spinach between the pastry cases then carefully crack an egg into each one. 4. Bake for 20 minutes until the egg is cooked. Season and garnish with chopped parsley. Serve with tomato chutney.

4 eggs, yolks and whites separated 250ml coconut milk 150g plain flour 1 tsp baking powder 3 ripe bananas 50g butter Chobani Greek Yoghurt, to serve Desiccated coconut, to serve Caramel sauce 220g caster sugar 100g salted butter, chopped 125ml pure cream 1 tsp vanilla extract

1. To make the caramel, add sugar and 2 tbsp water to a saucepan over medium heat. Stir gently to dissolve sugar, then simmer for 6 - 7 minutes or until golden. Remove from heat, slowly stir in butter and cream. Set aside to cool. 2. Place egg yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Sift and gently fold in the flour and baking powder. Mash 1 banana and fold in to combine. In another bowl, whisk egg whites to stiff peaks, then fold into the batter. 3. Heat a non-stick frying pan over medium-low heat and brush with butter. Use a cup of batter for each pancake and cook for 2 - 3 minutes each side until golden. Keep warm while making rest of the pancakes. 4. Slice remaining bananas. Serve with banana, greek yoghurt, caramel sauce and a sprinkle of desiccated coconut.


Breakfast

Gluten Free Bircher Muesli Serves 6 Prep time 5 minutes 2 cups Brookfarm Gluten Free Bircher with Cranberry & Tart Cherry 2 cups Cocobella Natural Yoghurt 2 cups cloudy apple juice Fruit of your choice and honey, to serve

1. Combine all ingredients in a bowl. Stir, cover and refrigerate. Allow 30 minutes for a crunchy bircher or overnight for a silky smooth texture. 2. Serve with fruits of your choice and a drizzle of honey.

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Grazing Platters

Our strong partnerships with our local suppliers ensures we stock only the highest quality ingredients, providing you with the best fruits, shaved meats and produce this holiday season.

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5 1. Olina's Bakehouse Cranberry & Sunflower Seed Artisan Crackers 100g 2. Meredith Dairy Marinated Goats Cheese 320g 3. Tomewin Farm Fennel & Garlic Salami 100g 4. Paddock Creamery Brie 200g 5. JC's Unsalted Cashews 500g 6. Shale Point Snack Crackers With Bran & Quinoa 124g 7. Shale Point Finest Wafers Sesame Seed 150g

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Grazing platters

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8. Roza's Gourmet Chargrilled Capsicum Dip 9. Willow Grove Dynasty Blue 10. Wattle Valley Quince Paste 100g 11. Kenilworth Dairies Mature Cheddar 12. JC's Australian Natural Almonds 13. B&D Selected Fine Foods Basil Filled Sweet Peppers 14. B&D Selected Fine Foods Green Stuffed Olives with Blue Vein 15. Heidi Gruyere

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Grazing Platters

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Platter perfection Kylie from IGA Marketplace Brunswick Street shares her handy hints for creating the perfect platter. MIX SWEET AND SAVOURY Mixing sweet and savoury ingredients can be easily achieved with fresh and dried fruits, veggies, nuts, dips, crackers, cheeses and deli meats.

COLOUR AND TEXTURE Colour and texture is a key element to a great platter. Adding fresh fruits and veggies to your platter gives a great burst of colour. Include ingredients to bring a range of textures to the platter like crisp, crunchy, soft and smooth.

VARIETY AND EASE Include a variety of cheeses, crackers and dips to please all your guests, plus include knives and spoons on the table to keep things easy.

1. Olina's Bakehouse Ancient Grains Seeded Crackers 2. Divine Dairy Organic Blue 160g 3. Adelaide Hills Camembert 200g 4. JC's Whole Dried Apricots 5. Tomewin Farm Proscuitto 100g 6. Shale Point Double Brie 200g 7. Brookfarm Florentina Sesame Seed 120g 8. Olina's Bakehouse Activated Charcoal Wafer Crackers 9. Yumi's Green Olive Dip 200g 10. Roza's Beetroot Walnut & Pomegranate Dip 180g

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Photography Katja Anton Styling & Food Preparation Simon Martin

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Only the finest ethical meats, cold smoked and dry cured with Tasmanian Oak using the Boks family recipe, handed down through four generations to create an exceptional artisan bacon.

ARDS

www.boksbacon.com.au www.boksbacon.com.au 2019

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EntrĂŠes

Prawn & Avocado Bruschetta

Try these entrĂŠes for effortless entertaining. We have everything you need in store, including the freshest prawns! Christmas 2020 15


Entrées

Impress your guests this Christmas with the freshest asparagus straight from our Victorian farmers. Prawn & Avocado Bruschetta

Prosciutto & Parmesan Asparagus Serves 8 Cooking time 20 minutes 5 bunches asparagus spears 2 tbsp Cobram Estate Extra Virgin Olive Oil 125g Tomewin Farm Prosciutto 60g parmesan, finely grated, plus a little extra to serve Fresh basil, to serve Lemon wedges, to serve Sea salt flakes and black pepper, to taste

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1. Preheat oven to 200°C (fan forced 180°C) 2. Trim woody ends off the asparagus. Place asparagus in a large baking dish and toss through 2 tbsp of olive oil until well covered. Season. 3. Slice prosciutto into strips and lay flat on a board. Sprinkle a fine layer of parmesan onto the prosciutto. Roll each asparagus spear with the prosciutto and arrange on a lined baking tray. Bake for 5-10 minutes or until the asparagus is just tender. Serve with grated parmesan, fresh basil leaves and lemon wedges.

1 baguette Cobram Estate Olive Oil Spray 2 garlic cloves 1 ripe avocado, peeled and chopped 2 lemons, zest grated 1 tbsp lemon juice 200g cooked prawns, peeled and deveined Dill, to serve Sea salt flakes and black pepper, to taste 1. Preheat grill to medium. Cut baguette and into sixteen 1.5cm thick slices. Lightly spray both sides of baguette slices with olive oil spray and rub with garlic clove. Place on a baking tray and grill for 1-2 minutes on each side until lightly golden. 2. Blend avocado, lemon juice, half the lemon zest and a pinch of salt in a food processor until smooth. 3. Arrange toasted baguette on plate and spread with avocado mixture. Top with prawns, dill and remaining lemon zest.

Photography Mindi Cooke & Simon Martin Styling & Food Preparation Lyndel Miller & Simon Martin

Serves 8 Cooking time 20 minutes


Entrées

Caramelised Onion Sweet Potato Bites Serves 8 Cooking time 50 minutes 3 large onions, sliced 3 tbsp Cobram Estate Extra Virgin Olive Oil 2 tbsp brown sugar 2 tbsp balsamic vinegar 3 large sweet potatoes, peeled and cut into 2cm thick rounds 50g Divine Dairy Crumbly Blue Cheese 1/2 pear, cut into small wedges Fresh thyme, to serve Sea salt flakes and black pepper, to taste

1. Preheat oven to 200°C (fan forced 180°C) 2. Heat 2 tbsp of olive oil in a large fry pan over low heat. Add the onions, cooking very slowly for 15-20 minutes and stirring occasionally. When the onions are soft and lightly golden add sugar and balsamic vinegar. Cook over low heat for a further 5 minutes, until sticky and caramelised. Remove from heat. 3. Meanwhile peel and cut the sweet potato into 2cm thick rounds. Place sweet potato in a large bowl and toss through 1 tbsp of olive oil until well covered. Place on a lined baking tray and cook for 30 minutes or until tender. 4. Divide caramelised onion among slices. Top with, crumbled blue cheese and a piece of pear. Garnish with fresh thyme leaves and season.

The perfect starter for Christmas entertaining, featuring our delicious sweet potatoes direct from Bundaberg.

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Butcher

At Marketplace we have the best hams in Queensland sourced from the Noosa Meat Centre, awarded gold in the 2019 and 2020 Australian Pork and Ham Awards.


Butcher

Maple Syrup & Mustard Glazed Ham Serves 12 Cooking time 1 hour 10 minutes Half leg ham 1/2 cup Steeves Maple Syrup 2 tbsp Maille Dijon Mustard 40g whole cloves 1. Preheat oven to 180°C (fan forced 160°C). Line a roasting pan with foil. 2. Use a small knife to cut around ham shank about 10cm from the end. Run the knife under the rind, around the edge of the ham. Gently lift the rind off in 1 piece by running your fingers

between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge, the rind can be used to cover any leftover ham. 3. Score fat in a diamond pattern. Stud the centres of diamonds with cloves. Place in the prepared pan. 4. Combine the maple syrup and mustard in a small bowl. Brush the ham evenly with the maple syrup mixture. 5. Bake in oven, basting occasionally with pan juices for 1 hour or until golden brown. Set aside for 2 hours to cool. Carve and serve.

Rainbow Tomato & Pomegranate Salad Serves 8 Cooking time 15 minutes 600g mixed cherry tomatoes, halved 2 garlic cloves, crushed 1/2 tsp ground allspice 1 tbsp pomegranate molasses 50ml Cobram Estate Extra Virgin Olive Oil 1 pomegranate, seeds removed Sea salt flakes and black pepper, to taste 1. Combine olive oil, pomegranate molasses, garlic and allspice in a small bowl. 2. Arrange tomatoes on a serving platter. Drizzle with dressing, scatter pomegranate seeds and season.

GET AHEAD Did you know? You can order your ham online, ready for pick up!

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Butcher

Spinach, Peach & Pecan Salad Serves 8 Prep time 15 minutes 50ml balsamic vinegar 50ml Cobram Estate Extra Virgin Olive Oil 2 garlic cloves, crushed 1 tsp Maille Dijon Mustard 150g pecans, toasted 500g baby spinach 4 large yellow peaches, sliced 3 avocados, sliced 250g Meredith Dairy Marinated Goats Cheese

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1. Whisk together balsamic vinegar, olive oil, garlic and Dijon mustard. Season vinaigrette with salt and black pepper. 2. Toast pecans in a dry frying pan for 2 minutes, moving regularly. Allow to cool and coarsely chop. 3. Arrange spinach on platter. Top with peach, avocado, goat cheese and toasted pecans. Drizzle with vinaigrette. Serve immediately.

Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

Fresh fruit, nuts and crumbly cheese will add colour and texture to salads, making them pop on your Christmas table.


Butcher

Spiced Orange Glazed Ham Serves 12 Cooking time 1 hour 10 minutes Half leg ham 1 cup raw caster sugar 1 cup orange juice, strained 1 orange, rind peeled 1/2 tbsp whole black peppercorns 1 cinnamon stick

1. Preheat oven to 180°C (fan forced 160°C). Line a roasting pan with foil. 2. Use a small knife to cut around ham shank about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge, the rind can be used to cover any leftover ham. 3. Combine sugar and juice in a

saucepan, stir over medium heat until sugar dissolves. Add peel, peppercorns and cinnamon sticks and stir for another 2 minutes. Remove from heat, cool for 5 minutes and strain. 4. Score fat and brush ham evenly with the glaze. 5. Bake in oven, basting occasionally with pan juices for 1 hour or until golden brown. Set aside for 2 hours to cool. Carve and serve.

GET AHEAD Did you know? You can order your ham online, ready for pick up!


Butcher

Rolled Pork Belly with Apple & Raisin Stuffing

Green Bean Salad with Caper Salsa

Serves 8 Cooking time 2 hours

Serves 8 Cooking time 20 minutes

4 apples, peeled, cored, chopped 80g raisins, chopped 2 small fennel bulbs, finely chopped 2 tbsp sweet paprika 4 garlic cloves, finely chopped 2 tbsp Cobram Estate Extra Virgin Olive Oil 2 x 1kg boneless pork belly, skin scored Sea salt flakes, to taste

75g walnuts 500g green beans, trimmed 3 tbsp Cobram Estate Extra Virgin Olive Oil 1 lemon, juiced 50g baby capers, drained, rinsed 2 tbsp flat-leaf parsley leaves, finely chopped 1/2 red onion, finely diced 1 tsp white sugar Sea salt flakes and black pepper, to taste

1. Preheat oven to 220°C (fan forced 200°C) 2. To make the stuffing, combine apple, raisins, fennel, paprika, garlic, oil and salt. 3. Untie the pork belly and lay it on a board skin-side down. Place the stuffing along the skinless side, putting the extra piece of pork on top of the stuffing. Roll tightly and tie with kitchen string. Pat the skin dry and rub with olive oil and salt. 4. Cook in roasting pan for 30 minutes or until skin starts to crackle, rotate halfway through cooking to help crackling crisp evenly. Reduce oven to 180°C (fan forced 160°C) and roast for a further 1 hour or until meat juices run clear. Rest for 15 minutes, carve and serve.

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1. Preheat oven to 180°C (fan forced 160°C). Place walnuts on a baking tray and roast for 5 minutes or until golden. Remove from oven, allow to cool and finely chop. 2. Meanwhile bring a saucepan of water to the boil, add beans and cook for 5 minutes or until just tender. Drain. 3. Whisk oil and lemon juice together. Add walnuts, capers, parsley, onion and sugar. Season and serve.

Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

Our butchers have added a new spin to a classic family favourite.


Butcher

GET AHEAD Order your pork belly ahead of Christmas and pick up at one of our stores.


PRE-ORDER NOW FOR CHRISTMAS


Butcher

FINGER LICKIN' It doesn’t get much better than this! Trust us when we say the chicken thighs from Lilydale will guarantee smiles all round. Orange & Rosemary Roast Chicken Thighs Serves 4 Cooking time 50 minutes 12 Lilydale chicken thighs 60ml Cobram Estate Extra Virgin Olive Oil 1 oranges, juiced 1 tbsp fresh rosemary sprigs, chopped 3 garlic cloves, finely chopped 3 tbsp soy sauce 2 tbsp sugar 1 orange, cut into wedges

1. Mix olive oil, orange juice, rosemary, garlic, soy sauce, sugar. Combine well and season with salt and black pepper. 2. Marinate chicken thighs in the mixture for half a day or overnight. 3. Preheat oven to 220°C (fan forced 200°C) Place chicken in a baking dish. Roast for 20 minutes, then reduce

temperature to 190°C (fan forced 170°C) and continue cooking for a further 15 - 20 more minutes or until chicken is brown, basting chicken with leftover marinade from time to time. 4. Remove from oven and garnish with rosemary and orange wedges.

WE LOVE...

Photography, Styling & Food Preparation Simon Martin

This is a firm favourite of Rob at IGA Maleny

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SUPER SWEET FLAVOUR WITH EVERY BITE... Enjoy a pop of sunshine with every bite of our Sweet Delight Tomatoes. Sure to delight, our glasshouse grown tomatoes are carefully grown and hand-picked straight from the vine. Sweet Delights are good to go! It’s not just snacks sorted, they are delicious at breakfast, lunch or dinner. Grown exclusively for the independent market. For more information visit: blushtomatoes.com.au

Authentic Authenticmild mildChorizo Chorizo sausage, sausage,traditionally traditionally wood woodsmoked smokedand and flavoured flavouredwith withmild mild paprika paprikaand andspices. spices. IfIfchorizo chorizoisisaafavourite favourite ofofyours, yours,you youmust musttry try Skara’s. Skara’s.ItItsimply simply won’t won’tdisappoint! disappoint!

SKARA.COM.AU SKARA.COM.AU


Prawns

P R AW N S U PR E M AC Y Step up your BBQ game with these bold flavoured skewers, available in store or online to make life easier for you!

Prawn & Chorizo Skewers with Zucchini Ribbons Serves 8 Cooking time 30 minutes

Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

4 large zucchini 4 tbsp Cobram Estate Extra Virgin Olive Oil 4 lemons, zested and juiced 500g chorizo, sliced into 1cm pieces 2kg peeled large green prawns, tails intact 2 x 500g cherry tomatoes Spray olive oil Lemon wedges, to serve Sea salt flakes and black pepper, to taste

1. Soak 16 bamboo skewers in water for 30 minutes. 2. With a vegetable peeler, cut zucchini into long, thin ribbons. Place in a bowl, add olive oil, lemon juice and lemon zest. Season and set aside to marinade. 3. Thread chorizo, prawns and cherry tomatoes onto skewers. 4. Heat a barbecue to medium heat. Spray skewers with olive oil. Cook, in batches, for 4 - 5 minutes. Season and serve with lemon wedges and zucchini ribbons.

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Fresh

Salmon

F L AV O U R S

Bursting with quintessential Aussie flavours, these tacos are a must-try this summer.

GET AHEAD Order your salmon online or in-store, ready for pick up!


Salmon

Fresh from Tasmania, our salmon is in-store, waiting for you!

Salmon Tacos with Lime Mango Salsa

Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

Serves 4 Cooking time 30 minutes 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, finely chopped 1/2 tsp chilli flakes 4 salmon fillets 1 mango, peeled, finely chopped 2 limes, peeled, finely chopped 1 avocado, stoned, peeled, chopped 1 red onion, finely chopped 2 tbsp coriander, coarsely chopped 120g Norco Sour Cream 3 limes, juiced 12 mini tortillas 1 baby gem lettuce Sea salt flakes and black pepper, to taste

1. Mix olive oil, spices, garlic and chilli in a large bowl, add salmon and coat with mixture. Season. 2. Heat barbecue grill to medium high heat. Cook the salmon for 3 minutes each side. Remove from heat and allow to rest for 5 minutes. 3. For salsa, combine the mango, lime, avocado, onion and coriander in a small bowl and season. 4. Mix sour cream and lime juice in a separate bowl. 5. Cook tortillas on barbecue grill for 1 minute each side or until lightly charred and arrange on serving plates 6. Break salmon into chunks. Place lettuce, salmon and salsa in tortillas. Drizzle with lime sour cream and serve.

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Lunch

E asy Does I t! We've got all bases covered this Christmas. Make these recipes from scratch or order online, made for you and ready to eat!

Chicken & Mushroom Quiche Serves 6 Cooking time 1 hour 2 sheets frozen shortcrust pastry, thawed 4 tsp olive oil 1 large onion, sliced 1 garlic clove, crushed 200g mushrooms, sliced 1 cup cooked chicken, shredded 1 cup baby spinach leaves 1 small tomato, diced 6 eggs 1 cup light sour cream 1/4 cup milk 1/2 cup parmesan cheese, grated

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1 tbsp rosemary sprigs Sea salt flakes and black pepper, to taste 1. Preheat oven to 200째C (180째C fanforced). Lightly grease a deep 20cm quiche pan. 2. Press pastry against base and sides of prepared pan and trim edges. Let pastry rest for 15 minutes, then place a sheet of baking paper over the pastry weighed down with baking weights (dried pulses or uncooked rice with work too). Blind bake for 10 minutes. Remove paper and weights and bake for a further 5 minutes.

Allow to cool. Reduce oven to 180째C (160째C fan-forced). 3. Meanwhile add 2 tsp olive oil to a frying pan and cook onions and garlic for 3 minutes, until tender. Set aside. Add the remaining olive oil to the pan and cook mushrooms for 3-4 minutes. 4. Place the chicken, onion mixture, diced tomato and spinach leaves into pastry case. In a large bowl, whisk together the eggs, sour cream and milk. Season and pour egg mixture over filling. Add mushrooms, sprinkle with parmesan and rosemary sprigs. 5. Bake for 30-35 minutes or until golden.


Lunch

Chicken Caeser Salad Photography, Styling & Food Preparation Simon Martin

Serves 6 Cooking time 25 minutes 4 bread slices, cut into squares Olive oil spray 2 chicken breasts 6 eggs 6 rashers streaky bacon 50g parmesan cheese, shaved 3 baby cos lettuce 1/2 cup Caesar dressing Sea salt flakes and black pepper, to taste 1. Preheat oven to 200°C (180°C fan-forced). Place bread on a baking tray, spray lightly with oil. Bake, turning

once, for 6-7 minutes or until bread is golden. Set aside. 2. Spray frying pan with oil. Cook chicken over medium-high heat for 4-5 minutes each side or until cooked through and lightly golden. Set aside to cool. 3. Boil eggs for 8 minutes. Meanwhile spray frying pan with oil and cook bacon over medium-high heat for 5-6 minutes. Set aside. 4. Slice chicken. Peel eggs and cut in half. Shave parmesan with a peeler. Arrange lettuce, chicken, eggs, bacon and croutons in a serving dish. Scatter parmesan, drizzle dressing and season.

GET AHEAD Order pre-made festive salads online and in-store.


Vegan

PLANT BASED Entertain like a pro with these vibrant plant based dishes to bring colour to your table and really wow your guests.

PRODUCE PICK Our beetroot is sourced fresh from Gatton, QLD

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Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

Beetroot, Orange & Walnut Salad


Vegan

PRODUCE PICK Our fresh eggplant is direct from South Australia. Grab some next time you are in store!

BBQ Garlic Eggplant


Vegan

Vegan friendly and full of flavour, all ingredients are available fresh in-store and will have even your non-vegan guests reaching for more. Beetroot, Orange & Walnut Salad

Grilled Cauliflower Steaks with Chimichurri

Serves 6-8 Prep time 10 minutes

Serves 6 Cooking time 35 minutes

2 large beetroots 3 oranges 200g rocket 100g dried cranberries 75g walnuts, toasted

3 small cauliflowers 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 ½ tsp smoked paprika 1/2 tsp cumin Red chilli, to serve Sea salt flakes and black pepper, to taste

Honey vinegar dressing 80ml Cobram Estate Extra Virgin Olive Oil 2 tbsp white wine vinegar 2 tsp honey 1. Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in foil. Place on a baking dish and roast for 30 minutes or until tender. Set aside to cool, then peel off skin and slice. 2. Juice 1 orange and soak cranberries in the juice for 15 minutes. 3. Meanwhile toast walnuts in a dry frying pan for 2 minutes, moving regularly. Allow to cool and coarsely chop. 4. Peel remaining oranges and cut into rounds. Whisk oil, vinegar and honey together in a small bowl. 5. Place the rocket on a serving platter, arrange beetroot and orange on top and scatter with cranberries and walnuts. Add the orange juice the cranberries were soaking in to the dressing and drizzle over salad.

Chimichurri 70ml red wine vinegar 150ml Cobram Estate Extra Virgin Olive Oil 1 bunch coriander, chopped 1 bunch parsley, chopped 2 garlic cloves, chopped 1 long green chilli, chopped 1. Blend all chimichurri ingredients, except olive oil, in a food processor. Slowly pour in the olive oil in a steady stream while the food processor is running. Blend until chimichurri is smooth and slightly thickened. Season. 2. Remove the outer leaves from each cauliflower, leaving the core intact. Cut into 3 cm thick slices, you should get three steaks from each cauliflower. Reserve leftover florets for another use. 3. In a small bowl mix together spices with salt and pepper. Rub both sides of each cauliflower steak with olive oil and sprinkle on the seasoning. 4. Heat barbecue grill to medium heat. Cook cauliflower for 5 minutes on each side or until golden brown and tender. 5. Arrange cauliflower on a platter, drizzle with chimichurri and garnish with sliced red chilli.

BBQ Garlic Eggplant Serves 6-8 Cooking time 30 minutes 3 large eggplants 120ml Cobram Estate Extra Virgin Olive Oil 3 garlic cloves, crushed 2 tbsp parsley, roughly chopped, extra to garnish Mint leaves, roughly chopped, to garnish Sea salt flakes and black pepper, to taste Garlic yoghurt dressing 1 cup Chobani Greek Yoghurt 2 garlic cloves, crushed 1 tbsp lemon juice 1. Cut the eggplant in half lengthways. In a large dish combine olive oil, garlic, and parsley. Place eggplant slices a large dish, thoroughly coating both sides in the oil mixture. 2. Preheat barbecue grill to medium heat. Cook for 6 minutes each side or until golden and tender. 3. Meanwhile combine yoghurt, garlic and lemon juice in a small bowl. 4. Remove eggplants from heat, transferring to a serving platter. Season and drizzle with any remaining oil marinade. Top with garlic yoghurt dressing, extra parsley and mint.


Vegan

PRODUCE PICK Our fresh cauliflower is direct from Victoria

Grilled Cauliflower Steaks with Chimichurri

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Exclusive to Independents. Enjoy an irresistible collection of the ďŹ nest Lindt chocolates this Christmas.


Desserts

S E N S AT I O N S

Photography Mindi Cooke Styling & Food Preparation Lyndel Miller

Grandma’s trifle recipe has been in the Marketplace family for more than 50 years. It's a favourite with her children, her grandchildren and now we're sure it will be a favourite with your family too!

Grandma's Summer Berry Trifle

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Desserts

Give the gift of food this Christmas. This colourful, super delicious rocky road will put a smile on everyone’s face.

White Chocolate Rocky Road Makes 24 Prep time 20 minutes 3 180g baking white chocolate blocks 1 cup white marshmallows 1 cup pink marshmallows 1/2 cup Turkish delight 1/2 cup shelled pistachios 1/2 cup shortbread, roughly chopped 1. Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. 2. Roughly chop marshmallows, turkish delight and shortbread into smaller pieces. Place in a bowl with pistachios. 3. Place the chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. 4. Pour chocolate over marshmallow mixture. Combine well and spoon mixture into pan, flattening with a spatula. Refrigerate for 2 hours or until set. Turn out onto a chopping board and remove baking paper. Cut into pieces using a warm knife.

Grandma's Summer Berry Trifle Serves 8-10 Prep time 30 minutes 170g La Casa Del Formaggio Mascarpone Cheese 60g caster sugar 750ml Norco Thickened Cream 1/4 tsp vanilla extract 1 tsp icing sugar 450g store bought sponge or Madeira cake, cut into pieces 1kg of mixed seasonal fruits (we used strawberries, blackberries, blueberries, raspberries and peaches) 60ml orange or cranberry juice 600g vanilla custard 50g sliced almonds, toasted 1. Beat the mascarpone and sugar using an electric mixer on medium until combined. Add 250ml cream and vanilla, beat until stiff peaks form. Refrigerate. 2. In a separate bowl, beat 500ml thickened cream and icing sugar using an electric mixer on medium until soft peaks form. Refrigerate. 3. In trifle bowl, scatter pieces of cake, pour over juice, then layer fruit, custard, mascarpone mixture, more fruit and finish with cream.

GET AHEAD Order your trifle online or find all ingredients in-store!


Desserts

White Chocolate Rocky Road

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Desserts

Mango & Cardamom Parfait Serves 8 Prep time 15 minutes 4 large mangoes 10 green cardamom pods, crushed 2 limes, juiced and finely grated 85g icing sugar 300ml Norco Thickened Cream 300g La Casa Del Formaggio Mascarpone Cheese 1. Blend the flesh of the mangoes in a food processor. Spoon into glasses and refrigerate. 2. Grind cardamom pods in a mortar and pestle, remove the green outer shells. Mix with lime zest, lime juice juice and icing sugar. Combine with cream and mascarpone. 3. Top mango puree with cream mixture. Chill for up to 1 hour before serving.

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Low calorie ! o t a l e g e c n e indulg LOW SUGAR PRODUCE PICK We have the freshest North QLD mangoes, available by the tray in stores and online.

LOW CALORIE AUSTRALIAN MADE MACRO FRIENDLY HIGH PROTEIN KETO FRIENDLY

FIT-LATO.COM.AU PROUDLY PARTNERED WITH


Campbell & Bradley

IN FULL BLOOM Offering the freshest and best value flowers, these talented, experienced florists create bespoke arrangements for all occasions. every table this festive season. Finishing off your table design doesn’t just stop at flowers, Campbell & Bradley also have a wide range of homewares to compliment your festive table. After such a tough year, being together around the table will be a warm and bright activity for many, and Campbell & Bradley Flowers have all the table dÊcor and bells and whistles to make it perfect.

Photography Katja Anton

Campbell and Bradley is a family-owned business that was created to supply all of our supermarkets with fantastic flowers for every table. Having grown to service more than 50 supermarket outlets, their passion is to bring you the highest quality and best value blooms. The team of expert florists create a range of different bouquets and floral designs with something to suit

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Kids Cooking

These easy recipes make great gifts and are a perfect way to get the little helpers active in the kitchen!

Chocolate Cake Pops

GET AHEAD Drop in and find everything you’ll need for an afternoon of baking with the kids!


Kids Cooking

Super Simple Shortbread

it further and roll into 12 golf ball sized balls. Put balls onto tray. 2. Place the chocolate in a microwave safe bowl. Microwave on medium-high for 1 - 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. 3. Spread coconut and sprinkles on separate plates. One at a time dip the balls into the melted chocolate, letting any excess chocolate drip back into bowl, then roll in coconut or sprinkles. Place on tray to set, then a lollipop stick in each and enjoy!

Gingerbread Men Makes 24 Cooking time 1 hour 15 minutes

Super Simple Shortbread Makes 18 Cooking time 1 hour 340g butter, chopped 130g icing sugar 450g plain flour 1. Preheat oven to 180˚C (160˚C fan forced). 2. Beat the butter using an electric mixer on medium until smooth. Slowly sift in icing sugar and continue mixing until combined. Sift in the flour and mix on low speed to make a crumbly mixture. 3. Knead the dough into a ball, being careful not to over overwork it. Cling wrap and chill in fridge for 30 minutes. 4. Roll out to a 1 cm thickness and use cookie cutters to cut the dough to shape.

44 Christmas 2020

5. Line two large baking trays with baking paper and place the shapes onto them. Bake for 12 - 15 minutes or until only just very lightly golden. 6. Remove from oven, cool on baking trays for 10 minutes, transfer to a rack to cool completely.

Chocolate Cake Pops Makes 12 Prep time 30 minutes 600g chocolate mud cake 300g baking chocolate, chopped 1 cup shredded coconut Sprinkles Lollipop sticks 1. Line a tray with baking paper. Slice the mud cake up and put pieces in a large bowl. Use your hands to crumble

1. Preheat oven to 180˚C (160˚C fan forced). Combine all the ingredients in a mixing bowl and knead until smooth. Roll out between two sheets of baking paper until a 1 cm thickness. Chill in fridge for 30 minutes. 2. Place chilled dough on bench and and use cookie cutters to cut the dough to shape. Put the gingerbread men on a tray lined with baking paper. Bake for 10 minutes until slightly golden. Set aside to cool. 3. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1 - 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. Repeat process for the white chocolate. 4. Dip the gingerbread men hands, feet and heads into the melted chocolate, then leave to set.

Photography, Styling & Food Preparation Simon Martin

375g plain flour 120 g butter, chopped 2 tsp bicarbonate of soda 1/2 tsp ground cloves 2 tsp ground ginger 2 tsp ground cinnamon 70g cup brown sugar 1/2 cup golden syrup 1 egg 180g baking chocolate, chopped 180g baking white chocolate, chopped


Kids Cooking

Gingerbread Men


Cocktails

Cocktail Hour Our store managers have worked hard this year to keep your pantries stocked and groceries delivered. Check out some of the cocktails they’ll be celebrating with this festive season!

Matt’s Golden Cobbler A fruity twist on a classic cocktail merging smooth Scotch Whisky and succulent summer fruits with a touch of Schweppes Lemonade to spritz. 45ml Scotch Whisky Schweppes Lemonade 4 pineapple slices 1/4 orange, sliced (peel on) Crushed ice 1. Gently crush orange and pineapple together in a short glass with a muddler or wooden spoon to release their juices. 2. To easily make crushed ice, wrap ice cubes in a tea towel, place on a stable surface and hit with a rolling pin until broken into even shards. 3. Add whisky to the glass, fill with ice and stir well to combine. Top with Schweppes Lemonade and a little more crushed ice, then garnish with orange and pineapple slices to serve.


Cocktails

Kristie’s Something About Rosemary

Strikingly vibrant, this blend of vodka and fresh strawberries with Schweppes Bitter Lemon creates a mouth-watering sensation. A touch of rosemary lifts the senses for a drink that's sure to please. 30ml Vodka Schweppes Bitter Lemon 2 Strawberries, halved Ice 1/2 strawberry and rosemary sprig, to garnish 1. Add vodka and strawberries to a wine glass. 2. Fill the glass with ice and top with Schweppes Bitter Lemon, stirring gently to combine. 3. Enjoy garnished with a sprig of fresh rosemary and half a strawberry.

Christmas 2020 47


Cocktails

Dan’s Pimm’s Cup The quintessential English summer drink, creating the perfect blend of fresh summer fruits with an effervescent charge from equally balanced Schweppes Lemonade and Dry Ginger Ale. 300ml Pimm's 450ml Schweppes Lemonade 450ml Schweppes Dry Ginger Ale 6 cucumber slices 6 orange slice 3 strawberries, halved 12 mint leaves Ice

Mocktails

48 Christmas 2020

1. Add the Pimm's to a large jug with half the cucumber, orange, strawberries and mint. 2. Fill the jug with ice and top with Schweppes Lemonade and Dry Ginger Ale in equal parts. 3. Garnish the jug with remaining cucumber, orange, strawberries, and mint. Serve with ice filled glasses.


In Store

This year’s festive season calls for exciting new flavours to freshen up classic dishes, and we’ve got plenty of new products which will do just that!

Berry Delicious Looking for a guilt-free dessert that’s full of fresh, nutritious ingredients? Look no further than this Mini Blueberry Cheesecake recipe featuring Brookfarm Prebiotic Paleo Granola. Not only is this granola great as a healthy dessert option, it’s also a perfect breakfast, snack or yoghurt topper, and ideal for improving your gut health and prebiotic diversity. $13.99/ea

Mini Blueberry Cheesecakes Makes 12

HOT HOT HOT! It’s warming up outside and for all you chilli lovers it’s time to heat things up in the kitchen with Bunsters Sauces. Bunsters Original recipe is the perfect blend of orange, tomato and Goji berry with hints of garlic, onion, lime, ginger and herbs, creating a truly addictive sauce. $9.99/ea.

50 Christmas 2020

Base 2 cups Brookfarm Prebiotic Paleo Granola 1 tbsp coconut oil 2 tbsp nut butter Filling 1 cup coconut cream 11/2 cups raw cashews, soaked in water overnight 1/2 cup coconut oil, melted 1/2 cup maple syrup 1 tsp vanilla extract 3 tbsp lemon juice 2 punnets blueberries 1. Line a medium sized 12-hole muffin tin with muffin cases. 2. Place the base ingredients in a food processor and blitz until combined.

Divide mixture and press firmly into muffin cases. Place muffin tin in the freezer for 15 minutes for the base to set. 3. In a food processor, blend together all filling ingredients, except the blueberries, until very smooth and creamy. Pour half the filling mixture into a bowl for later. Blend the remaining filling with one of the punnets of blueberries. 4. Pour the white filling mixture over the bases and place in the freezer to set for twenty minutes. 5. Once set, pour the blueberry filling on top of cheesecakes and place back in the freezer for 2 hours to set. 6. Remove the cheesecakes from the freezer ten minutes before serving to soften slightly. Remove cases, top with remaining blueberries and serve.


In Store

Pie's The Limit!

A traditional British pork pie, usually eaten cold, is perfect as part of a Ploughman's Lunch, or with mustard and a cold beer! Pacdon Park Pork Pies are made using traditional British recipes and only the finest free range local pork. All production is done by hand by Pacdon Park including making their own lard which gives the pies a delicious hot water crust pastry. $6.95/ea

FLIPPIN' GREAT! With the grazing plate trend here to stay, a quality selection of dips can make or break your party platter. Thankfully Chris’ Foods will have you onto a winner with their exciting new range of Flip & Dips. A super smooth cream cheese base topped with the tastiest flavours of sweet chilli or corn relish. Just ‘flip and dip’ straight onto your entertainment platter to share with guests this holiday season. $4.29/ea

Pop Stars With the possibility of house guests and unexpected ‘pop ins’ on the cards, Livwell Wholepops should be a pantry staple this festive season. This beautifully healthy range, full of probiotics, calcium, potassium and magnesium, is a tasty, wholegrain snacking option for any age or diet. $3.19/ea

I can’t express my fillings for you...

mushiki.com.au


In Store UDDERLY NUTRITIOUS Christmas can feel complicated while juggling holiday parties and house guests. Thankfully, Kenilworth Dairies is bringing us back to basics with their fresh milk from Mary Valley Farm. Happy cows graze on lush, natural pasture to produce the highest quality milk available. Nothing artificial, no additives or preservatives, just udderly delicious. $7.60/ea

Buck The Trend You can never have enough tasty snacks stored in the pantry for surprise house guests or hungry children. Livwell Buckweaves are baked, not fried; making them a great healthy snack alternative that doesn’t skimp on flavour. Unlike many other snacks which are made from potatoes, Buckweaves are a nutritious whole grain snack made from buckwheat that many people consider a 'Superfood'. They are a great source of protein, fibre and energy, while also rich in antioxidants. $3.19/ea


In Store COMFORT FOOD Finding time to create delicious, wholesome meals is a hard task for busy parents. That’s why award-winning chef George Francisco created George’s Soul Kitchen, a range of ready-to-eat, signature artisanal meals. These are the meals George makes for his family and now you can serve them too! Using high quality ingredients that are chemical free, free-range and organic, these healthy and delicious meals are loaded with all the good things, no nasties. Simply heat and serve. $13.99/ea

Purchase any of these great new products in-store and enjoy a full pantry to get you through this festive season Mexican Fave Tortilla chips are a definite family favourite and the perfect accompaniment to salsa or a classic guacamole. Try Gran Luchito Mexican for a lighter way to enjoy the corn chip with their Lightly Salted Tortilla Chips. Gran Luchito Mexican uses the ancient technique of nixtamalisation which gives their chips a great tasting corn flavour. The dough is pressed before being sliced into large quarter cuts. This gives the chips their more authentic size, perfect for dipping or adding to your favourite Mexican dishes. From $8.99/ea

AMERICAN BEAUTIES Vintage-style sodas from Americana will have you daydreaming of 50s’ diners and Route 66. Handcrafted in the United States and brewed with pure cane sugar, these classic sodas pack a punch of flavour. The Americana range is available in seven unique flavours and combinations: Orange Cream, Root Beer, Huckleberry, Ginger Ale, Cherry Cola, Black Cherry, and Honey Cream. $3.75/ea

Christmas 2020 53


In Store

ICE ICE BABY There’s no better way to cool down this summer than with a deliciously creamy ice cream. Movenpick Ice Cream has you sorted, with the finest of nature’s ingredients from the rich pastures of the Swiss Alps, they produce a smooth, creamy ice cream. Choose Movenpick to tempt and indulge your taste buds. Available in Swiss Chocolate, Cookies & Caramel and Chocolate & Salted Caramel. From $4.29/ea

Family Favourites Italians know a thing or two about producing the highest quality preserves. That’s why it’s better to leave it to the experts, Sandhurst Fine Foods with their Pitted Kalamata Olives and Sun-Dried Tomatoes. Established in 1988 by the Lubrano family, their heritage owes much to generations of ancestors in regional Italy, where life revolved around working with the seasons to grow, harvest and preserve food. From $3.29/ea

Entertain your guests with ease this Christmas by stocking up on any of these new products in-store


In Store BRIGHT SPARKS The flavoured sparkling water trend took off this year and San Pellegrino offers one of the most premium products on the market. Now they’re introducing the new S.Pellegrino Essenza: the refined signature bubbles of San Pellegrino we know and love, now with no sugar, no sweeteners, all natural flavours, and zero calories. Available in convenient eight packs and three flavour combinations. $10.99/ea

Going Crackers!

The grazing platter trend often focuses on the cheeses, cold meats and artisanal preserves, while crackers are sometimes overlooked. That’s why Olina’s Bakehouse’s new range of Australian Made artisan crackers are a great choice to liven up your party platter. Olina’s Bakehouse is expertly baked to perfection and distinctively different in both flavour and texture to offer a variety of crackers that are sure to impress your holiday house guests. From $5.89/ea

Meat Feast

It’s not all about the cheeses and dips this year, cold meats are now a must-have. Fear not - we have you covered with the Farce range. Try their Ham and Parsley Terrine - a typical terrine from the Burgundy region of France which takes a total of 10 days to make! Their award-winning Free Range Pork, Pistachio and Confit Garlic Terrine is slow cooked for three hours and goes perfectly with a slice of toasted baguette, picked onions and mustard. From $14.95/ea

TASTE THE DIFFERENCE There’s nothing like an organic juice that’s loaded with vitamins, minerals and antioxidants to start off the day! Whether it’s for the purpose of detoxifying your body and gaining mental clarity, assisting in weight loss or preventing food cravings, a premium juice is one of the best investments. Try the PS Organic juice range for your fruit kick with no artificial preservatives, sugar or flavourings, you can enjoy a juice that’s truly organic. $4.50/ea

Christmas 2020 55


In Store

Mex Appeal

Bring a taste of Mexico to your party platters - or more like fiesta platters! Picante Mexican Dips are an authentic way to enjoy delicious Mexican dips that are made right here in Australia. Using only the finest ingredients, Picante Mexican Dips have no artificial colours or flavours and are gluten free. Available in four enticing flavours, they’re the perfect way to spice up your entertaining this festive season. $4.79/ea

RICE & EASY Christmas is a busy time for Australian families and that means simple, quick snacking options are a winner for all parents. That’s where Ravin’ Detachable Rice Crackers truly shine, with their unique 'Stay-Fresh' detachable components to keep unopened crackers fresh. These natural wholesome rice crackers are made from the finest of quality ingredients and perfect to pack for a family day-trip or long car ride. Available in five enticing flavours for all to enjoy. $2.79/ea

Stock your pantry in time for Christmas by grabbing any of these new products in-store. Well & Good

With a house full of holiday guests, you can never go wrong by stocking the pantry with plenty of snacks. Brookfarm PuffCorn’s new range are a great option for satisfying hungry guests. Naturally gluten-free, great for vegans and vegetarians, these corn puffs are made with absolutely no preservatives or additives. Available in three delicious flavours: Sea Salty, Spicy & Salty and Sweet & Salty, PuffCorn are baked in Byron Bay and best shared with friends and family. $3.79/ea

56 Christmas 2020


Our stores proudly support Norco farmers


Festive Entertaining Order Form Fresh Produce

Size

Price

Quantity

Strawberries 250g market .......................................................................... Raspberries 125g market .......................................................................... Blueberries 125g market .......................................................................... Mangos Tray market .......................................................................... Nectarines Tray market .......................................................................... Plums Tray Tray market .......................................................................... Yellow Peaches Tray Tray market .......................................................................... Cherries 2kg box market ............................... 5kg box market

Fresh Pork

Size

(approx)

Quantity

Price

Rolled Unseasoned Pork Raw (Serves 4) 1.4kg $17.99/kg .......................................................................... Rolled Unseasoned Pork Raw (Serves 6) 2.1kg $17.99/kg .......................................................................... Rolled Unseasoned Pork Raw (Serves 8) 2.8kg $17.99/kg .......................................................................... Rolled Seasoned Pork Raw (Serves 4) 1.4kg $17.99/kg .......................................................................... Rolled Seasoned Pork Raw (Serves 6) 2.1kg $17.99/kg .......................................................................... Rolled Seasoned Pork Raw (Serves 8) 2.8kg $17.99/kg .......................................................................... Rolled Unseasoned Pork Cooked (served cold) 2kg $22.99/kg .......................................................................... Rolled Seasoned Pork Cooked (served cold) 2kg $22.99/kg .......................................................................... Marketplace Porchetta Raw 1.2kg $21.99/kg ..........................................................................

Turkey

Size

Price

Quantity

Turkey Rolled Breast Cooked (served cold) (Serves 8) 1kg $19/ea .......................................................................... Turkey Fruit Mince Festive Roast Cooked (served cold) (Serves 8) 1kg $19/ea ..........................................................................

Chicken

Size

Price

Quantity

BBQ Chicken Hot size 20 $14.99/ea .......................................................................... BBQ Chicken Cold size 20 $14.99/ea .......................................................................... Lilydale BBQ Chicken Hot size 14 $12.99/ea .......................................................................... Lilydale BBQ Chicken Cold size 14 $12.99/ea .......................................................................... Lilydale Festive Cranberry avg size & Pistachio Whole Bird Raw $8.99/kg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.8kg ..............................

Your details... Name ......................................................................................................................... Phone (daytime) ............................................................................................... Email (this is where we will send your order confirmation) ....................................................................................................................................... Deposit total taken (minimum $30) ............................... Collection date/time (please tick) 23rd

24th

25th

TIME

AM/PM

Collecting From IGA Marketplace Maud Street Grocer

Milton

IGA Maleny

Wises Road

Size

Price

Quantity

Tiger Prawns Cooked XL 10-15 $40/kg .......................................................................... Prawns Green Medium (thawed) per kg $15/kg .......................................................................... Fresh Moreton Bay Bugs per kg $49/kg .......................................................................... Fresh Pacific Oysters Dozen $25/dozen .......................................................................... Tasmanian Salmon Skin Off per kg $35/kg .......................................................................... Tasmanian Salmon Skin On per kg $35/kg .......................................................................... Prawn & Chorizo Skewers (uncooked) $4/ea ..........................................................................

Ham

Size

(approx)

Quantity

Price

Noosa Ham Unglazed 5-7kg $16.99/kg .......................................................................... Noosa Ham Glazed & Cooked (served cold) 5-7kg $21.99/kg .......................................................................... Marketplace Ham Half Glazed & Cooked (served cold) 5-7kg $16.99/kg .......................................................................... Marketplace Ham Whole Glazed & Cooked (served cold) 8-12kg $16.99/kg ..........................................................................

Salad

Small

Small $5.95 • Medium $8.95 • Large $11.95

Med

Large

Coleslaw .......................................................................... Roast Vege with Caramelised Onion .......................................................................... Pumpkin Beetroot & Feta ................................................................................. Chicken Caesar .......................................................................... Potato & Bacon with Whole Egg Mayonnaise .......................................................................... Creamy Basil Pesto Chicken .......................................................................... Pumpkin & Cauliflower Cous Cous .......................................................................... Japanese Miso Salmon Salad .......................................................................... Asian Hokkien Noodle ..........................................................................

Puddings & Christmas Cake

Size

Price

Quantity

Pudding Lane Christmas Pudding 500g $24.95/ea .......................................................................... Pudding Lane Classic Christmas Cake 600g $24.95/ea ..........................................................................

Dessert

Size

(approx)

Price

Quantity

Lemon Tart 25.5cm $29/ea .......................................................................... Pecan Maple Pie 25.5cm $29/ea .......................................................................... Rocky Road Slab 10cm square $29/ea .......................................................................... Trifle 21.5cm bowl $60/ea ..........................................................................

Bakery

Size

Price

Quantity

Brasserie Butter Croissant 80g $4/ea .......................................................................... Brasserie Almond Croissant 150g $4/ea .......................................................................... Brasserie Whole Wheat Buns 6 pack $9.50/ea .......................................................................... Brasserie Milk Buns 6 pack $9.50/ea .......................................................................... Brasserie Schiacciata (flat bread) 650g $9/ea .......................................................................... Brasserie Sprouted Wheat Sourdough 750g $11/ea .......................................................................... Brasserie Baguette 350g $6.50/ea

Quiche

Brunswick St

St Lucia

Seafood

Orders close December 21

Size

Price

Quantity

Wholesome Ham, Cranberries and Brie Quiche 20cm $19.99/ea .......................................................................... Roasted Chicken, Bacon and Mushroom Quiche 20cm $19.99/ea .......................................................................... Provence Style Quiche (Zucchini, Tomato, Basil and Caramelised Onion) 20cm $19.99/ea


HOW TO ORDER

IN STORE Simply enter the quantity of products you want to order on the Festive Entertaining Order Form to the left. Tear out the page and bring it along to one of our stores listed below. Our friendly team will be happy to help you with your order and answer any questions that you may have.

ONLINE Scan the QR code below, or visit igamarketplace.com.au. Select your items, pay your deposit, and simply choose your pick-up day and location. You will receive an email confirmation from us with your order number. Order at any time before 23 December.

O R D E R I N G D AT E S 22 November 21 December 2020

COLLEC T 23 - 25 December 2020

Need something that’s not listed on the Festive Entertaining Order Form or website? There’s no need to pre-order anything that not listed on the website, as we will have plentiful supplies right through the Christmas period. You can shop for other items when you come to collect your Christmas Order.

OUR STORES IGA Marketplace Brunswick Street Cnr Brunswick & Kent Streets,  New Farm (07) 3254 1155 IGA Marketplace Wises Road 32 Wises Road, Maroochydore  (07) 5479 0888

IGA Marketplace St Lucia 240 Hawken Drive, St Lucia  (07) 3371 6466

Maud Street Grocer 69 Maud Street, Maroochydore  (07) 5479 0044

IGA Maleny 26 Maple Street, Maleny  (07) 5494 2257

Hawthorne Garage 285 Hawthorne Rd, Hawthorne (07) 3899 5511

IGA Milton 12 Baroona Road, Milton (07) 3368 3222

igamarketplace.com.au


To all our valued customers, it’s our hope that you are able to come together with family and friends this festive season, to eat amazing food and enjoy great company. We designed this magazine for you to have a delicious and plentiful Christmas! All ingredients can be bought in our stores or you can pre-order featured Christmas products using our festive entertaining website or in-store. With 2020 drawing to a close, this holiday season offers us a special opportunity to extend our gratitude and best wishes. We wish you a very Merry Christmas and a Happy New Year!

Maleny Brunswick Street Milton Wises Road St Lucia

igamarketplace.com.au

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