With 35 years’ experience in the fruit and vegetable industry, Charlie has included an onsite deli and butchery as well as shelves of Australian and continental groceries that will delight all – from Italian nonnas preparing for pasta sauce day and those looking to feed their families the freshest veg for less, to foodies hunting down rare pantry essentials (organic coconut flour, anyone?).
Nicolas says: “We take our cues from nature to ensure our produce is always seasonal and sustainable.”
Alex says: “We are your one-stop continental grocer and have a huge range of products you won’t find in the major supermarkets.”
Recently launching a winter mystery box challenge, Wholefarms invited four influential home cooks who belong to various ethnicities to whip up a dish – using similar or the same ingredients.
Halla from Sharouk Sisters fame on Masterchef, has created a Brussel Sprouts Salad (Fattoush) with Salmon that she wants you to try at home.
“My children would never eat brussel sprouts but I have used their raw, tender leaves in this recipe and they can’t get enough,” she said.
“I’m so happy about that and that I’ve discovered Wholefarms Markets; it’s got everything a cook needs and the box ingredients tasted like Alex picked them straight from his garden.”
Brussel sprouts salad (Fattoush) with salmon
10 brussel sprouts finely sliced
1 bunch flat leaf parsley roughly chopped
3 cucumbers halved lengthwise and cut in 1cm slices
3 tomatoes cut in 1cm cubes
3 radish Sliced thinly in half
1 small onion diced
3 tablespoons Pomegranate molasses
2 crushed garlic cloves
2 tablespoons Olive oil
1 lemon juiced
1 whole Pomegranate seeded (reserve half for garnish)
1. Prepare the dressing in a bowl add lemon, Pomegranate molasses, olive oil, garlic and salt and mix well to combine.
2. Cut Lebanese bread in 2 cm squares and fry till golden in a fry pan.
3. Place vegetable ingredients in a bowl, add dressing and mix till combined.
4. Serve with fried flat bread and garnish with Pomegranate seeds.
Asian braised pork shoulder
1.5 kg pork shoulder
1 tsp soy sauce (rub),
1 tbsp Five spice (rub)
1 tbsp of canola oil
1/2 cup soy sauce
1/3 cup of rice wine vinegar
1 tbsp xiao xing wine
3 Star anise
5 slices of ginger
2 tbsp brown sugar
5 Szechuan peppercorns
2 strips orange peel
1/3 cup orange juice
3 to 4 cups of beef stock
Rub pork shoulder with soya sauce and the five spice powder. Sear all sides of the pork shoulder and remove. Preheat oven to 150C. Place ginger, Star anise, orange peel, sz pepper, garlic into pot and sauté for a minute. Add soya sauce and rice wine vinegar and reduce to half volume. Now add the stock and remaining ingredients with the pork and place into the oven for three hours (lid on), turning and basting midway. Finally place the pot on the stove top on low and reduce for a further 20 minutes (lid off). Serve with a coriander bunch and scallion slices.
Prepare Asian greens and a medley of mushrooms. In a pot of hot water, blanche the Asian greens and place cold water to stop the cooking. In a pan, sear mushrooms with a teaspoon of canola oil then add 1 teaspoon of soya sauce, 1 tablespoon of oyster sauce, 1 tsp sesame oil and 1/3 cup chicken stock. Thicken with a slurry of 1/2 tsp cornstarch and a splash of water. Plate asian greens then mushrooms and finish with the sauce. Serve immediately with a bowl of rice.