Recipes to warm the soul

People of Adelaide At Work

Looking to expand your recipe repertoire? We asked three Adelaide Central Market traders to share one of their favourite dishes - including how to make it at home using fresh market produce - as well as their top market snack.

Ian Behrndt - Providore, Stall 66

Favourite dish: The gluten-free ultimate chocolate peanut butter brownie. I just love the flavours and that you can change the type of chocolate you use. I prefer using Belgian chocolate with 50 per cent cocoa instead of milk chocolate, and also dark chocolate with 70 per cent cocoa. It makes a really tasty treat.

Market must-have: A really nice hot minestrone soup from Lucia’s Pizza & Spaghetti Bar, with a crispy ciabatta. I love the richness of the dish.

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Ian Behrndt Providore AL

Recipe for the ultimate chocolate peanut butter brownie (gluten-free)


  • 100g dark chocolate (finely
  • chopped)
  • 100g milk chocolate (finely
  • chopped)
  • 2 cups sugar
  • ½ cup cocoa
  • ½ cup rice flour
  • ½ cup gluten-free corn flour
  • 1 teaspoon baking powder
  • 220g margarine (melted)
  • 2 eggs (beaten)

Peanut Butter Topping

  • 3 cups icing sugar
  • 125g margarine
  • 1 cup peanut butter
  • ½ cup crushed peanuts


  1. Into a bowl sift the rice flour, corn flour and cocoa powder.
  2. Add the baking powder and sugar, and stir until combined
  3. Mix in the chopped dark and milk chocolate.
  4. Melt the margarine in the microwave for 1 minute so it’s just melted (not hot).
  5. Add the beaten eggs to the melted margarine and mix well
  6. Pour egg mixture into the dry ingredients mix well.
  7. Line a brownie tin with baking paper and pour in the brownie batter.
  8. Bake in a 180- degree oven for 1 hour. Cool in the tin.


  1. Combine peanut butter and margarine in a mixing bowl and beat until light and fluffy.
  2. Gradually add the icing sugar.
  3. Spread over the brownie and sprinkle with crushed peanut.
  4. Enjoy!

Mitch Aldawsari - Real Falafel, Stall 3/4

A favourite dish: Falafel Pita Sandwich. Falafel is my life! But it must be fresh, always fresh. My Falafel Pita Sandwich is traditional and has hand-cut potato chips inside, so it fills and warms you up.

Market must-have: A big warm bowl of Pho Beef Noodle Soup from Yen Linh Restaurant on Field Street, Adelaide.

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Mitch Aldawsari Real Falafel AL online

Recipe for falafel pita sandwich

  • 1 fresh baked pita bread (made daily)
  • Falafel balls (60g chickpeas, 40g broad beans)
  • 3 sprigs of parsley
  • 3 sprigs of coriander
  • ¼ onion
  • Sprinkle of cumin, rais al hanoud, paprika and sea salt
  • 50g pickled cabbage
  • 1 dill pickle
  • 50g tahini
  • 100g hummus
  • ¼ potato, made into hand-cut chips
  • ½ tomato
  • ¼ cucumber, both finely cut
  • Olive oil for cooking
  1. Soak chickpeas and broad beans overnight in cold water.
  2. Next morning, blend in a food processor and mix all the falafel ingredients together.
  3. Roll into balls and fry in olive oil.
  4. Cut the potato into chips and fry in olive oil.
  5. Finely chop cabbage, tomato and cucumber into a salad.
  6. Cut the top off pita bread and fill with falafel balls, hummus and tahini, salad, chips and pickle.
  7. Serve and enjoy.

Rom Chea - Rommy’s Market Garden, Stall 37

A favourite dish: Hot Sweet and Sour soup with pork and steamed rice. This dish has always been close to my heart, as my mum would make it for the family when one of us was unwell. I come from a big family. There were ten of us, including mum and dad. The perfect balance of the three components – hot, sweet and sour – always hits the spot. My wife Voeung made it often when the kids used to live at home and it brought everyone together. It’s one of my favourites because, when my wife makes this dish, it almost tastes as perfect as my mum’s and brings back memories of my time in Cambodia.

Market must-have: A favourite of mine would have to be a coffee from The Grind, one of my opposite neighbours. It gives me that little bit of extra energy to get through the day.

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Rom Chea Rommys Market Garden AL online

Recipe for hot sweet and sour soup with pork and steamed rice

  • 500g of soft pork bones (cut into small pieces)
  • 6 large raw prawns
  • ½ ripe pineapple (quartered and sliced)
  • 6 tomatoes (cut into wedges)
  • 15pc of okra (sliced)
  • ½ long melon (thirds and slice into batons)
  • 2 red chillies (sliced)
  • 4pc garlic (diced)
  • ½ bunch Vietnamese mint
  • ½ bunch coriander
  • 4 tbsp tamarind soup base
  • powder
  • 2.5L water
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp sugar
  • 3 tbsp fish sauce
  • 2 tbsp of oil
  1. Fry off garlic in 2 tablespoons of oil until golden brown, drain on a paper towel and set aside.
  2. Add 2 ½ L of water to a pot, add in prawn heads and soft pork bones to make a broth.
  3. Bring to boil with the lid on, and then simmer for 30minutes.
  4. Remove prawn heads from broth and bring to boil.
  5. Add 4 tablespoon of tamarind powder, 3 tablespoons fish sauce and 2 tablespoons of sugar.
  6. Add Okra and Long melon to the broth for 8 minutes.
  7. Add pineapple, tomatoes and ½ chilli until soften, then the prawns until cooked.
  8. Season to taste with salt and pepper.
  9. Garnish the dish with coriander, Vietnamese mint and fried garlic from earlier and remaining chilli.
  10. Serve with rice, and enjoy

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