Make the most of the new season produce at Adelaide Farmer’s Market with our selection of spring recipes.

BBQ Scallops - ANZAC Cookies - BBQ Butterflied Leg of Lamb

BBQ Scallops

Kangaroo Island Wild Caught Queen Scallops shared this simple method for barbequing their delicious scallops.


1 dozen scallops

Olive Oil or Butter


Salt & pepper to taste



  1. Preheat barbeque on high
  2. Add butter and parsley to the scallops in their shell
  3. Season with salt and pepper
  4. Place scallop shell to hot plate
  5. Cook until just cooked through (around 3 minutes) then serve immediately with a wedge of lemon.

ANZAC Biscuits

Crispy or chewy? It’s a tough decision! While searching for the origin of the ANZAC biscuit culinary historian Allie Reynolds sifted through mountains of recipes to come up with her favourite of each version

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes for CHEWY or 20-25 minutes for CRISPY
  • Serves: 30-32

Ingredients for Crispy ANZACs

  • 1 cup / 5 ½ oz / 150g plain flour
  • 1 cup / 3 oz / 90g Rolled Oats
  • ¾ Cup / 2oz / 60g Desiccated Coconut
  • ½ cup / 3 ½ oz / 100g Caster Sugar
  • 4 ½ oz / 125g butter
  • 2 tablespoons Golden Syrup
  • ½ teaspoon Bicarbonate of Soda
  • 2 Tablespoons Boiling Water

Ingredients for Chewy ANZACs

  • ½ cup / 3 oz / 75g plain Flour
  • ½ cup / 3 0z / 75g SR Flour
  • 1 cup / 3 oz / 90g Rolled Oats
  • ¾ cup / 2 oz / 60g Desiccated Coconut
  • ½ cup / 3 ½ oz / 100g Caster sugar
  • 4 ½ oz / 125g Butter
  • 1 tablespoon Golden Syrup
  • ½ teaspoon Bicarbonate of soda
  • 1 tablespoon Boiling Water


  1. Pre-heat oven to 170C / 325F /150C Fan Forced / Gas 3.
  2. Line 2 large baking trays with baking parchment or lightly grease.
  3. Mix flour, oats, desiccated coconut and sugar in a large bowl.
  4. Melt the butter with the golden syrup in a large pan over medium heat, then remove the pan from heat.
  5. Combine boiling water and bicarbonate of soda; add to butter mixture and mix well (it will froth up).
  6. Stir into dry ingredients until combined.
  7. Take teaspoons of the mixture and roll into a ball – put on trays allowing room for spreading, makes 30 -32 biscuits.
  8. Press the biscuits down firmly to flatten using the back of a dessertspoon.


  • Bake for 20 -25 minutes until golden brown.
  • Remove trays from oven and leave biscuits on the baking tray to firm up, leave until completely cool about 10 minutes.


  • Bake for 15 minutes until light golden brown.
  • Remove trays from the oven but leave biscuits on the trays for five minutes to firm up before transferring to a wire rack to cool. 

Store in an airtight tin.

BBQ Butterflied Leg of Lamb

Fiona Roberts provided this recipe for a simple marinade from Market ingredients

  • Preparation time: 20 minutes + overnight marinating
  • Cooking time: 35-40 minutes
  • Serves: 6


  1. 2kg ZARA GRACE butterflied leg of lamb
  2. ½ cup Bald Hills extra virgin olive oil
  3. 2 cloves garlic, crushed
  4. juice of 2 lemons
  5. 2 tablespoons chopped fresh rosemary
  6. sea salt and freshly ground black pepper


For the marinade, place olive oil, garlic, lemon juice, rosemary, sea salt and pepper together in a large non-metallic mixing bowl, whisking to combine. Place lamb in the marinade, cover and refrigerate for at least 4 hours, preferably overnight.

Heat a covered barbeque (eg. Weber) on high for 5 minutes, then reduce heat to medium-high. Place marinated lamb on the barbeque grill, cooking for 5 minutes on each side and closing the cover each time. Reduce the heat to low, leave cover down and cook for a further 15-20 minutes or until cooked to your liking. Remove lamb from the barbeque, cover with foil and rest for 15 minutes before serving.

NOTE: This recipe used a baby Weber Q but cooking times may vary, as all barbeques are different