Did you make a great recipe from the produce you bought at the market? We'd love to post here for other people to try. Just email the recipe with a photo, if you have one, to Make sure to credit the source.


For even more great recipes go the the East Bentleigh Primary School website where you can find an array of recipes tried and tested by their students during weekly cooking classes. These classes form part of their Kitchen Garden Program, which the Bentleigh Farmers' Market helps support.


Tanjil Pork Belly with Apple Mash

Recipe from Callum at Golden Axe Apple Cider



For Pork Belly

1 large carrot, roughly chopped
1 onion, roughly chopped
2 celery sticks, roughly chopped
2 garlic cloves, smashed
sprig fresh thyme
2 bay leaves
500ml Golden Axe Apple Cider
small splash cider vinegar, plus extra to season
1L fresh chicken stock
1.2kg piece unscored boneless pork belly from Tanjil (if available, pork belly from your butcher is a suitable substitute)
2 tbsp sunflower oil
apple mash (see below) and wilted cabbage to serve

For Apple Mash

2 large potatoes, peeled and chopped
1 large Granny Smith apple, peeled, cored and chopped
100ml double cream
knob of butter



Day 1: Heat oven to 180C/160C fan-forced/gas mark 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly – a casserole dish is ideal. Season, bring everything to the boil, then turn down the heat and slide the pork into the pan. The pork should be totally submerged – if it isn’t, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hours undisturbed.


When the pork is cooked, leave it to cool slightly in the stock. Line a baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish – the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.


Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.


Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down – be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 minutes until the skin is crisp. Flip it over and cook for 3-4 minutes until browned. Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of apple mash on the other side of the plate, drizzle over the sauce and serve.


Apple Mash

Bring the potatoes to the boil and simmer for 10 minutes. Add the Granny Smith apple and simmer for 5 minutes. Drain and return to the pan through a potato ricer, or mash. Over a low heat, beat in the double cream and the butter. Season and serve.


Fetta and Chilli Jam Nibbles

Recipe from Stewart at Sensational Sauces


A great for nibbles when entertaining during the holidays without breaking the bank!

1 x jar Culinary House Thai Chilli Jam from the Sensational Sauces stand
200g fresh fetta cheese
1 x packet cracker biscuits

Cut fetta into 1cm cubes and place onto cracker biscuits. Spoon a dollop of the Thai Chilli Jam onto each fetta cheese cube and serve.


Summer Bruschetta with French Island Organic Extra Virgin Olive Oil

Recipe from Jane at French Island Olives


A quick, simple and delicious snack or light lunch that highlights the taste of French Island Organic Olive Oil.


Take a loaf of white crusty bread from your favourite bread stall - slice thickly and toast. Rub the toasted bread with a fresh clove of garlic, then drizzle generously with French Island Organic Extra Virgin Olive Oil. Top with plenty of chopped fresh tomato and basil from your favourite fruit and veg stall. Sprinkle with salt and pepper to taste.


Sarah's Orange and Fennel Salad

This week I enjoyed making Orange & Fennel Salad with produce bought at the BFM. It’s a simple and very refreshing salad perfect for these hot nights. The recipe comes from the school's own cookbook.



8 oranges
4 small fennel bulbs, finely sliced
1 medium red onion, finely sliced
½ cup parsley

Orange vinaigrette
100mls olive oil
1/3 cup fresh orange juice
1 teaspoon wholegrain mustard

Zest the rind of one orange and reserve. Peel and segment all oranges.


Combine oranges with fennel and red onion. Place in a serving bowl and sprinkle with parsley.
To make the vinaigrette, mix the reserved orange rind with the olive oil, orange juice, mustard, salt and pepper and whisk until combined.

Pour over salad and serve.