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12/10/2026

These bala baiana have a soft and creamy mango-coconut center wrapped in a crunchy caramel shell. Bala baiana is a Brazilian sweet traditionally made with a coconut filling and hard caramel coating, but mango season is the perfect excuse to give them a fruity twist.

Recipe by our friend, Dan Dumbrell.
Find him here: https://www.instagram.com/dandumbrell/?utm_source=facebook&utm_medium=social&utm_campaign=dhfacebook&utm_content=app.dashsocial.com%2Fharris-farm-markets%2Flibrary%2Fmedia%2F732229638

Ingredients

Mango Coconut Filling
1 ripe Kensington Pride mango, peeled and blended
200g sweetened condensed milk (½ cup + 1 Tbsp)
1 cup desiccated coconut

Caramel Shell
1 cup white sugar
¼ cup water

Method
1. For the mango coconut filling, peel and blend the mango, then add it with condensed milk and desiccated coconut to a saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and pulls away from the sides of the pan.
2. Transfer to a bowl and leave to cool, then refrigerate until firm enough to handle. Roll into small, even-sized balls.
3. For the caramel, add sugar and water to a clean pan and heat over medium heat until the sugar dissolves. Continue cooking without stirring until the syrup turns a golden-brown colour.
4. Using a fork or a toothpick, carefully dip each ball into the hot caramel to coat, then place on a sheet of baking paper or silicone mat baking paper to set. Work quickly, as the caramel hardens as it cools.
5. Let the shells harden (about 15 minutes), then crack into that crunchy caramel and soft mango-coconut center.

09/10/2026

Guys, mangoes are here 😭 hallelujah! Fresh in from the NT, Chef Alej's making salmon bites with mango salsa 🥭

Ingredients

2 cups jasmine rice
4 salmon fillets, cut into cubes
4 tbsp tamarind
2 tbsp honey
1 mango, sliced
½ avocado, sliced
⅓ cup green capsicum, sliced
1 red or green chilli, finely chopped
1 Spanish onion, finely sliced
¼ cup coriander, chopped
1 lemon, juiced
½ cup olive oil
Salt and pepper to taste

Method

1. Cook the jasmine rice according to packet instructions. Once cooked, keep warm until ready to serve.
2. Pat the salmon dry with paper towel and place into a large bowl. Add the tamarind and honey, season lightly with salt and pepper and toss gently until evenly coated.
3. Place the mango, avocado, capsicum, chilli, Spanish onion and coriander into a bowl. Add the lemon juice and olive oil, season with salt and pepper and gently toss to combine. Set aside.
4. Preheat the air fryer to 200°C. Arrange the salmon pieces in a single layer on a lined air fryer tray or basket. Cook for 8–10 minutes, turning once if needed, until caramelised and cooked through.
5. Divide the jasmine rice between serving bowls. Top with the crispy salmon and generously spoon over the fresh mango salsa. Serve immediately.

The wait is over. Mango season is officially here 🥭 our mango buyer, Martin, giving us the low down of the start of the ...
09/10/2026

The wait is over. Mango season is officially here 🥭 our mango buyer, Martin, giving us the low down of the start of the season. Let's go!

Happy National Banana Day 🍌 This team from "We-Own-A" bananas must be the happiest team about. We've been working with W...
07/10/2026

Happy National Banana Day 🍌 This team from "We-Own-A" bananas must be the happiest team about. We've been working with We-Own-A for decades to grow our premium Cavendish bananas. They're located North in Mission Beach, they keep our shelves stocked all year round.

06/10/2026

New season Lebanese cucumbers flooding stores at a great price 🥒 Dave says: "Here in Australia this product hits its peak for taste and quality in the springtime."

Smashed Cucumber Salad by

Recipe 👇
Ingredients
4 large Lebanese cucumbers
3 tbsp capers
¼ bunch mint
2 tbsp sherry vinegar
100ml extra-virgin olive oil (this one is )
100g feta
Flaky salt
Cracked pepper

Method
1. Top and tail the cucumbers, then use a small rolling pin to gently smash them. You're aiming to crack the flesh and open it up so it can better absorb the dressing. Once smashed, slice each cucumber lengthways, then roughly chop into 1cm pieces.
2. Scatter the cucumbers over your serving platter. Spoon over the capers, tear the mint leaves over the top, and splash over the sherry vinegar. Season generously with flaky salt and cracked pepper.
3. Drizzle with olive oil and gently toss everything together so the cucumbers catch all the flavour.
4. Crumble the feta over the top and finish with one last drizzle of olive oil. Serve alongside barbecued meats or roasted proteins for a refreshing, summery side.

05/10/2026

88% avocado. A cult favourite for a reason.
Made in small batches, fresh every day, best guac on the market 🥑

Aussie asparagus season 101. Swipe → Save → Shop 📌
02/10/2026

Aussie asparagus season 101. Swipe → Save → Shop 📌

01/10/2026

A long weekend calls for a proper burger 🍔 Diamantina Wagyu beef, melted cheddar, crunchy pickles and homemade burger sauce, all tucked into a toasted brioche bun. Fire up the barbie and make a round for the family.

Recipe 👇
Makes 4 burgers

For the burgers:
4 Diamantina Wagyu burger patties
4 brioche burger buns, halved
8 slices American red cheddar cheese
1 cos lettuce, washed and finely shredded
4 dill pickles, sliced
½ red onion, thinly sliced
Salt and freshly cracked black pepper, to taste
Chips, to serve

Burger sauce:
250g mayonnaise
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tsp paprika
40g dill pickles, finely chopped
Salt and freshly cracked black pepper, to taste

Method

1. Place all the burger sauce ingredients in a bowl and mix until combined. Season to taste with salt and pepper.
2. Pat the Wagyu patties dry with paper towel and season lightly with salt and pepper.
3. Heat a barbecue plate or large frying pan over medium-high heat. Toast the buns, cut-side down, until golden. Set aside.
4. Cook the patties for 4–5 minutes on each side, or until cooked through. Place 2 slices of cheese on each patty during the final minute of cooking. Cover with a lid to help the cheese melt.
5. Spread approximately 1 tbsp of burger sauce onto each cut side of the buns. Layer the bases with lettuce, a cheesy Wagyu patty, red onion and sliced pickles. Finish with the bun tops.
6. Serve immediately with chips and extra burger sauce on the side.

Save this one 📌

Wagyu Beef Burger Recipe - Long Weekend BBQ - Homemade Burger Sauce - Family Lunch

30/09/2026

Guys! Asparagus is $1.25 a bunch. All stores. The cheapest it'll get. So we had Chef Alej create this stunning side. Grab a few bunches tonight with a pack of sausages and dinner is done.

Recipe 👇

2-3 bunches asparagus, woody ends trimmed
3 tbsp water
½ tbsp olive oil (for cooking)
Salt and freshly cracked black pepper
¼ cup flat-leaf parsley, chopped
¼ cup fresh mint, chopped
½ cup walnuts, roughly chopped
1 lemon, zested and juiced
⅓ cup olive oil (for salsa)
250g stracciatella

Method

1. Place the asparagus in a large frying pan over high heat. Add the water and ½ tbsp olive oil.
2. Cook for 4-5 minutes until the water has evaporated and the asparagus are vibrant green and tender. Season with salt and pepper, then remove from heat.
3. Combine the parsley, mint, walnuts, lemon juice and zest with the ⅓ cup olive oil. Season with salt and pepper, then mix well.
4. Spoon the stracciatella over a serving platter and arrange the warm asparagus on top.
5. Spoon the walnut salsa over the asparagus and serve.

Save this one 📌

Asparagus Recipe - Easy Side Dish - Spring Greens - Quick Dinner - Vegetable Salad

Bookmark this 📍 Your go-to egg guide.Environmental, ethical, organic, budget-friendly. We've got the egg to suit what yo...
29/09/2026

Bookmark this 📍 Your go-to egg guide.
Environmental, ethical, organic, budget-friendly. We've got the egg to suit what you care about🥚

Address

43-45 Lindfield Avenue
Lindfield, NSW
2070

Opening Hours

Monday 7am - 10pm
Tuesday 7am - 10pm
Wednesday 7am - 10pm
Thursday 7am - 10pm
Friday 7am - 10pm
Saturday 7am - 10pm
Sunday 7am - 10pm

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