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Corn, Onion and Mozzarella Cheese Empanadas
Brought to you by Stephen Clark, Head Chef, San Telmo
Difficulty Moderate
- Vegetarian
- Entree
- Spanish
Dark Chocolate Mousse
Brought to you by From our resident chocolatier, Charles Lemai
Difficulty Easy
- Dessert
Dry Bake (white fish)
Brought to you by Gem Pier Seafood
Difficulty Easy
Duration 20 minutes
- Seafood
- Easy Dinners
- Easy
Earl Grey Hot Chocolate Mix
Brought to you by Tea Drop.
Difficulty Easy
- Drinks
Earl Grey Shortbreads
Brought to you by Tea Drop
Difficulty Easy
- Baking
- Christmas
Easter Babka
Brought to you by Our Spice Merchants - Gewürzhaus
Difficulty Moderate
- Baking
- Easter
Easter Buns
Brought to you by Our Spice Merchants - Gewürzhaus
Difficulty Moderate
- Baking
- Easter
Easy Chargrilled Octopus
Brought to you by Ang from Aptus Seafoods
Difficulty Easy
- Eat & Drink
- Entree
- Seafood
Eggplant Rolls
Brought to you by Anushka Zargaryan, Chef and MasterChef Australia Alumni
Difficulty Easy
Festive Stuffing
Brought to you by Lyn Harwood, Neff Australia’s Senior Home Economist
Difficulty Easy
- Condiments
- Christmas
Fish Sauce Dipping Sauce (Nuoc Cham)
Brought to you by Van Le-Hugh, culinary teacher of Blue Chilli Kitchen
Difficulty Easy
- Condiments
- Vietnamese
Fluffy Pancakes
Brought to you by The Neff Market Kitchen Cooking School
Difficulty Easy
- Breakfast
- Dessert
- Easter
French Inspired Mussels with white wine, butter and dill
Brought to you by Lauren Matthew, Chef, Pearl Oyster Cart in partnership with Yumbah Aquaculture and South Melbourne Market.
Difficulty Easy
Duration 20 minutes
- French
- Seafood
French Onion Soup
Brought to you by Agathe Kerr of Agathe Patisserie
Difficulty Easy
- French
- Soup
Fried Chicken Tenderloin in Steamed Soft Bao
Brought to you by Dai Duong, head chef at Uncle Restaurant
- Vietnamese
- Entree
Fruit Muffins
Brought to you by The Neff Market Kitchen Cooking School
Difficulty Easy
- Baking
- Vegetarian
Gado Gado
Brought to you by David Gilligan, Chef and Industry Trainer, William Angliss Institute
Difficulty Moderate
- Indonesian
- Mains
Gai Satay: Chicken Skewers with Peanut Sauce and Cucumber Relish
Brought to you by Chaowarat (Arte) Assavakavinvong , head chef of Longrain Melbourne
Difficulty Moderate
- Thai
- Mains
Gand Kati Gong, Turmeric Curry Prawns, Betel Leaves and Pennyworts
Brought to you by Chaowarat (Arte) Assavakavinvong from Longrain
Difficulty Moderate
- Thai
- Seafood
Georgie's Roast Potatoes
Brought to you by Georgina Dragwidge of Georgie’s Harvest
Difficulty Easy
- Sides
- Vegetarian
Gingerbread Spiced Trifle Recipe
Brought to you by Gewurzhaus
Duration Prep Time; 40 minutes, Cook Time: 18 minutes
- Christmas
- Dessert
Glazed Christmas Ham
Brought to you by Sarah Urban
Difficulty Easy
Duration 2 hours
- Deli
- Meat, Poultry & Seafood
Grilled Beef in Betel Leaves (Bo La Lot)
Brought to you by Van Le-Hugh, culinary teacher of Blue Chilli Kitchen
Difficulty Moderate
- Vietnamese
- Entree
Grilled Eggplant with Pomegranate
Brought to you by Bernadette Cheet, Culinary Teacher/Owner of My Lebanese Kitchen
Difficulty Easy
- Vegan
- Lebanese
- Appetiser

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South Melbourne Market acknowledges the Traditional Owners of the land in which our Market takes place. We pay our respects to their Elders, past and present. We acknowledge and uphold their continuing relationship to this land.