Farmer Bobs Fruit Markets in Tamworth, New South Wales | Food service distributor

Farmer Bobs Fruit Markets

Locality: Tamworth, New South Wales

Phone: +61 2 6765 2200

Address: Cnr Bridge & Phillip Street AND Brewery Lane 2340 Tamworth, NSW, Australia

Website: http://www.paradisefresh.com.au

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• Food service distributor
• Fruit & vegetable shop
• Speciality food shop

23.01.2022 Specials this week in store (22/09-28/09) Flathead $29/kg (Bridge St only) Blueberries $2.90/punnet Broccoli $1.99/kg 1kg Tomatoes $1.99/Bag... Rhubarb 2 bunches for $5 Available in both stores, Bridge St & Brewery Lane. See more

23.01.2022 How yummy does this dessert look? Golden apples with cream & ice cream finished with a drizzle of Caramelised Apple Balsamic. Quick & delicious! https://lirah.com.au/prod/caramelised-apple-balsamic-250ml/

22.01.2022 Specials this week in store (10/11-16/11) Bream Fillets $25/kg (Bridge St only) Yellow Peaches $4.99/kg Asparagus 2 Bunches for $3 Blueberries 3 punnets for $5... Available at both stores, Bridge St & Brewery Lane. See more

22.01.2022 How is your New Year's menu looking?

21.01.2022 Specials this week in store (15/09-21/09) Australian Asparagus 2 bunches for $3 Pears $2.90/kg Silverbeet Spinach $1.99/Bunch Choko's $2.80/kg... Available in both stores, Bridge St & Brewery Lane. See more

21.01.2022 Recipe of the week, Grilled Apricots with Brie, Prosciutto and Honey 5 apricots, halved 4 slices of prosciutto, cut into thirds and rolled up into cylinders 10 small wedges of brie cheese (approximately 2 ounces), room temperature... Honey for drizzling on top Preheat grill to medium-high heat. Brush the cut side of the halved apricots with a little oil or spray with cooking spray. Place the apricots cut side down on the grill and grill for several minutes or until slightly softened and grill marks are present. Place the apricots on a serving plate and immediately top with a slice of brie and rolled up piece of prosciutto. Drizzle the apricots with honey and serve. Best Served immediately. (Recipe by: Recipe runner). See more

20.01.2022 Everyone loves cake, Blueberry Cheesecake 250g plain sweet biscuits 125g butter, melted 3 teaspoons gelatine powder... 1/4 cup boiling water 2 x 250g packets cream cheese, softened 1/2 cup caster sugar 1 teaspoon vanilla bean paste 300ml thickened cream, whipped 300g fresh blueberries Icing sugar mixture, to serve Grease a 6cm-deep, 20cm-round (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until just combined. Press mixture over base and side of prepared pan. Refrigerate for 20 minutes or until firm. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine is dissolved. Set aside to cool for 15 minutes. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in gelatine mixture until combined. Fold in whipped cream, then 1 cup blueberries. Pour mixture into prepared pan. Smooth top with a spatula. Sprinkle remaining blueberries over cheesecake. Cover, refrigerate overnight (see below, to freeze). Remove cheesecake from pan and transfer to a plate. Dust with icing sugar. Serve. To freeze: Cover cheesecake with plastic wrap, then foil. Freeze for up to 3 months. Serve cheesecake frozen or thaw in fridge overnight. Cheesecake can also be frozen in slices. Use a warm knife to cut cheesecake. (Recipe by: Emma Braz, Super Food Ideas). See more

20.01.2022 Just to put a smile on your face

19.01.2022 Specials this week in store (08/09-14/09) Fresh Live Mussels $7.80/kg (Bridge St only) Banana's $1.99/kg 1kg Tomatoes $1.99/Bag Afoura Mandarins $2.99/kg... Available in both stores, Bridge St & Brewery Lane. See more

19.01.2022 Recipe of the week, Charred Chilli Prawns with Watermelon Salsa 1kg large green prawns, peeled leaving tails intact, deveined 1 long red chilli, seeded, finely chopped 2 teaspoons ginger, finely grated... 1/4 seedless watermelon, finely chopped 100g soft fetta, crumbled 2 tablespoons mint, finely shredded Lime zest, to serve Mint sprigs, to serve Place prawns, chilli and ginger in a large bowl. Cover and place in fridge for 30 mins to develop the flavours. Meanwhile, combine the watermelon, fetta and shredded mint in a bowl. Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 3 mins or until prawns curl and change colour. Transfer to a serving platter. Top with the watermelon mixture and sprinkle with lime zest and mint sprigs. (Recipe by: Taste) See more

17.01.2022 Recipe of the week, Coconut Chicken and Wombok Salad 2 large (about 500g) chicken breast fillets 400g can coconut milk 1 stalk lemon grass, white part only, chopped... 1 baby wombok, finely shredded 1 carrot, peeled, cut into matchsticks 2 cups (110g) bean sprouts, ends trimmed 2 green onions, trimmed, cut into matchsticks 1 bunch coriander, leaves picked 1 bunch Vietnamese mint, leaves picked 1/2 cup round mint leaves 4 kaffir lime leaves, very finely shredded 1/2 cup (80g) unsalted roasted peanuts, coarsely chopped Fried shallots, to serve DRESSING 1/4 cup (60ml) lime juice 1/4 cup (45g) shaved palm sugar 2 tablespoons fish sauce 2 tablespoons coconut or rice vinegar 1 tablespoon light soy sauce 1 red birdseye chilli, seeded, finely chopped Place the chicken, coconut milk and lemon grass in a large frying pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in fridge for 2 hours to chill. To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a small bowl. Drain coconut milk mixture from chicken. Finely shred chicken. Combine the wombok, carrot, bean sprouts, green onion, coriander, mints and lime leaves in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve. (Recipe by: Sarah Hobbs, Notebook). See more

16.01.2022 Recipe of the week, Banana, Oat and Chocolate Bars 230g (2 1/2 cups) rolled oats 80g (1/2 cup) natural seed mix with pine nuts 50g (1/3 cup) dried cranberries... 1 tablespoon linseeds 1/2 teaspoon ground cinnamon 60g (1/4 cup) coconut oil 100g (1/4 cup) rice malt syrup (alternatives; Coconut syrup or Agave syrup) 2 (about 350g) ripe bananas, mashed 1 egg 45g Dark Chocolate bar, melted Preheat the oven to 180C/160C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the sides to overhang. Combine the oats, seed mix, cranberries, linseeds and cinnamon in a large bowl and make a well in the centre. Combine the coconut oil and rice malt syrup in a microwave-safe jug. Microwave on Medium for 1 minute or until melted and smooth. Cool for 2 minutes. Add coconut oil mixture, banana and egg to the well. Stir until just combined. Spread over prepared pan. Bake for 35 minutes or until firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. Cut into 16 triangles. Drizzle with the melted chocolate and set aside to set. Store in an airtight container in the fridge for up to 5 days. (Recipe by: Katrina Woodman, Taste Magazine). See more

16.01.2022 Oysters for Fathers Day ;-)

15.01.2022 Recipe of the week, Chicken and Peach Caesar Salad 30cm long baguette, cut into 1cm-thick slices Olive oil cooking spray 1/2 cup whole-egg mayonnaise... 2 drained anchovy fillets 1 small garlic clove, peeled 2 tablespoons lemon juice 2 rashers streaky bacon 3 yellow peaches, cut into wedges 2 baby cos, leaves separated 1/4 cup shaved parmesan 1 hard-boiled egg, finely diced 2 Chicken Breasts (400g) cup flour 1 egg, beaten 1 cup panko breadcrumbs 1 tsp finely grated parmesan Garlic powder 2 spriggs of thyme Preheat oven to 220C/200C fan-forced. Place bread, in a single layer, on a large baking tray. Spray both sides of bread with oil. Season with salt and pepper. Bake for 5 minutes each side or until toasted. Meanwhile, place mayonnaise, anchovies, garlic and lemon juice in a small food processor. Season with salt and pepper. Process until smooth and combined. Cut chicken breast fillets in half horizontally. Coat in flour, egg, then a mixture of panko breadcrumbs, finely grated parmesan, garlic powder and chopped fresh thyme. Pan-fry for 3 to 4 minutes each side or until cooked through. Heat a greased chargrill pan over medium-high heat. Cook bacon for 2 to 3 minutes each side or until golden. Drain on paper towel. Roughly chop. Add peach to pan. Chargrill for 1 minute each side or until just beginning to char. Arrange lettuce on a serving plate. Top with bread, peach, bacon, parmesan and egg, slice Chicken and add to salad. Drizzle with dressing. Serve . Note: For a side dish, omit the chicken. (Recipe by: Claire Brookman, Super Food Ideas) See more

14.01.2022 Recipe of the week, Rockmelon, Prawn and Cucumber Bites 1/4 small rockmelon, peeled, seeded 8 medium cooked tiger prawns, peeled 1 Lebanese cucumber, cut into ribbons... Using a melon baller, scoop 8 balls from rockmelon. Thread 1 prawn, 1 piece of cucumber and 1 rockmelon ball onto a skewer. Repeat with remaining prawns, cucumber and rockmelon to make 8 skewers. Serve. (Recipe by: Kim Coverdale, Super Food Ideas) See more

14.01.2022 The lady behind the product ;-) Rosie's Dressings available in both stores Bridge St & Brewery Lane.

14.01.2022 Have you seen the Fresh Fish selection? In store at Bridge Street.

13.01.2022 Specials this week in store (29/09-05/10) 3kg Net Oranges $4.90/Bag Snow Peas $7.50/kg Lebanese Cucumbers $2.90/kg On Choy, Choy Sum, Bok Choy, Pak Choy and Gai Lun all 99 cents/Bunch... Availab in both Stores, Bridge St & Brewery Lane. See more

12.01.2022 Recipe of the week Orecchiette with Silverbeet Pesto 1 small bunch silverbeet, de-stemmed 400g Barilla Orecchiette dried pasta 50g pine nuts, toasted... 1 large garlic clove, chopped 3/4 teaspoon lemon rind, finely grated 120g smooth feta, crumbled 60ml (1/4 cup) extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon water Extra virgin olive oil, extra, to drizzle Bring a large saucepan of water to the boil over high heat. Season with salt. Add silverbeet leaves. Cook for 1 1/2 minutes or until just blanched. Use a slotted spoon to transfer to a colander. Refresh under cold running water. Dry well. Cook the pasta in boiling water until al dente. Drain, reserving 1/3 cup cooking liquid. Return the pasta and liquid to saucepan. Meanwhile, reserve 1 tbs pine nuts. Process the silverbeet, garlic, lemon rind and remaining pine nuts in a food processor until finely chopped. Add 60g of the feta. Process until smooth. Combine the oil, juice and water in a jug. Add to the silverbeet mixture in a slow steady stream, processing until smooth. Season. Add the silverbeet pesto to the pasta mixture and gently toss to combine. Sprinkle with the reserved pine nuts and remaining feta. Drizzle with the extra oil. (Recipe by: Katrina Woodman, Taste Magazine). See more

12.01.2022 Recipe of the week, Oysters Rockefeller (Recipe by: Alison Adams, Australian Good Taste) 4 French shallots, peeled, coarsely chopped 1 bunch watercress, sprigs picked, washed, dried 1 cup loosely packed chopped fresh continental parsley... 60g unsalted butter 175g rindless bacon rashers, excess fat trimmed, finely chopped 60ml (1/4 cup) white wine 1 teaspoon sweet paprika 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread) Rock salt, to serve 36 natural oysters (such as Sydney rock oysters), in the half shell Watercress sprigs, extra, to serve Step 1, Place the shallot, watercress and parsley in the bowl of a food processor and process until smooth. Step 2, Heat 20g of the butter in a large frying pan over medium heat. Add the bacon. Cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towel. Step 3, Add the watercress mixture to the pan. Cook, stirring occasionally, for 2 minutes. Add the wine and paprika. Cook for 5 minutes or until the wine evaporates. Transfer to a bowl. Step 4, Wipe the frying pan clean with paper towel. Heat the remaining butter in the frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl. Step 5,Preheat grill on high. Place rock salt on a heatproof serving dish. Arrange the oysters on top. Divide the watercress mixture among oysters. Top with the bacon and breadcrumbs. Cook under grill for 8 minutes or until the breadcrumbs are golden. Top with watercress to serve. NOTES Make it ahead: Prepare to the end of step 4 up to 1 day ahead. Store the bacon in an airtight container in the fridge. Cover the watercress mixture and store in the fridge. Store the breadcrumbs in an airtight container. Continue from step 5 just before serving. See more

10.01.2022 Specials this week in store (25/08-31/08) Salmon $25/kg (Bridge St only) Strawberries 3 punnets for $5 Blueberries 2 punnets for $5 Beetroot 2 Bunches for $5... Availalbe in both stores, Bridge St & Brewery Lane. See more

09.01.2022 Specials this week in store (24/11-30/11) Barramundi Fillets $19.90/kg (Bridge St Only) Apricots $4.99/kg Truss Tomatoes $2.90/kg Mushrooms $5.99/kg... Available in both stores, Bridge St & Brewery Lane. See more

08.01.2022 Stay Regional, Shop Regional - that's what a new gift card to be launched across Tamworth will be encouragin locals to do

08.01.2022 For your convenience #Farmerbobsfruit #Prawns #Foodies #Familytime

05.01.2022 Recipe of the week, Chargrilled Salmon with Potatoes, Asparagus and Snowpeas 1 tablespoon olive oil 2 potatoes, cut into 5mm-thick slices 4 (about 150g each) salmon fillets, skin off... 2 bunches asparagus, woody ends trimmed 200g snow peas, ends trimmed 2 lemons, cut into wedges 1 bunch rocket 1/2 cup (150g) Aioli Heat a barbecue or chargrill on high. Brush potato slices with oil and season with salt and pepper. Cook on chargrill for 2-3 minutes each side or until tender. Transfer to a plate. Brush salmon with oil and season salmon with salt and pepper. Cook for 2-3 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Meanwhile, cook asparagus and snow peas on chargrill for 1-2 minutes or until lightly charred and tender crisp. Transfer to serving plates. Add lemon wedges to chargrill and cook for 1 minute or until caramelised. Place potato slices, asparagus, snow peas and rocket on serving plates. Top with salmon and lemon wedges. Serve immediately with Aioli. (Recipe by: Taste.com) See more

05.01.2022 Yes we are OPEN New Years Day. 9am-4pm

05.01.2022 Specials this week in store (01/12-07/12) Peaches $2.99/kg 1kg Carrots 99 cents/Bag Wombok $2.90/Each Black Tiger Prawns $15.00/kg (Bridge Street only).... Available in both stores, Bridge St & Brewry Lane. See more

04.01.2022 Specials this week in store (1/09-7/09) Oysters $16/Dozen (Bridge St only) Brocolini 2 bunches for $5 Beetroot 2 bunches for $5 Snow peas $5/kg... Available in both stores, Bridge st & Brewery Lane. See more

04.01.2022 Specials this week in store (3/11-9/11) Rockmelons $2.90/Each Blueberries 3 punnets for $5 Lebanese Cucmbers $2.90/kg 1kg Carrots 99 cents/Bag... Available in both stores, Bridge St & Brewery Lane. See more

03.01.2022 It September, a whole new season is here. What is on the list that you have been waiting for?

02.01.2022 Supporting the Local Tamworth Businesses this January, Please Share with your friends and family. ;-)

02.01.2022 Recipe of the week Spiced flathead with wok tossed veggies 4 x 120g skinless flathead fillets, deboned, halved 1 teaspoon dried chilli flakes 1 teaspoon five spice powder... 1 tablespoon rice bran oil or sunflower oil 1 head broccoli, cut into small florets 1 bunch asparagus, woody ends trimmed, roughly chopped 1 red capsicum, finely chopped 2 tablespoons soy sauce 1 tablespoon rice wine or dry sherry Toss fish in a bowl with 1/2 teaspoon each of the chilli flakes and five spice. Season. Heat oil in a wok over medium heat. In 2 batches, cook fish for 2 minutes on each side or until cooked through. Transfer to a plate. Cover tightly with foil to keep warm. Increase the heat to high, then stir-fry vegetables for 1 minute. Add the soy, rice wine and remaining chilli flakes and five spice. Stir-fry for a further 2-3 minutes until vegetables are just tender. Divide among 4 plates and top with fish fillets. (Recipe by: Kate Nichols, Taste) See more

01.01.2022 Specials this week in store (17/11-23/11) Cooked Tiger Prawns $25/kg (Bridge St only) Yellow Nectarines $4.99/kg Seedless Watermelon $1.50/kg Broccoli $2.99/kg... Available in both stores, Bridge St & Brewery Lane. See more

01.01.2022 Recipe of the week, Crispy Salmon with apple and cabbage remoulade 1 lemon, rind finely grated, juiced 2 tablespoons fresh aioli 2 tablespoons sour cream... 2 tablespoons drained baby capers 1 green apple, cut into matchsticks 300g red cabbage, thinly sliced 250g savoy cabbage, thinly sliced 1/2 cup fresh mint leaves, chopped 1/4 cup fresh dill sprigs 1/4 cup fresh chives, chopped 2 teaspoons extra virgin olive oil 4 (about 150g each) skin-on salmon fillets Extra virgin olive oil, to serve Lemon cheeks, to serve Place the lemon rind and half the lemon juice in a small bowl. Add the aioli, sour cream and capers. Season. Whisk to combine. Place the apple and remaining lemon juice in a large bowl. Toss to coat. Add cabbage, mint, dill, chives and aioli mixture. Toss well to combine. Heat the oil in a large non-stick frying pan over medium heat. Pat salmon skin dry with paper towel. Season. Cook the salmon, skin-side down, for 2 minutes. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking. Divide remoulade and salmon among plates. Drizzle with extra oil. Serve with lemon cheeks. (Recipe by: Katrina Woodman, Taste Magazine). #Farmerbobsfruit #Feedthefamily #Foodies See more

01.01.2022 Stone Fruit is in ;-) We love this time of year.

01.01.2022 Bok choy!! This super Asian vegetable is rich with vitamins and minerals that are essential to healthy living. It’s high in beta-carotene, calcium, dietary fibre and vitamins A and C. Bok choy is also a powerful source of many vital phytonutrients and antioxidants. Along with dietary fibre, these vitamin compounds help to protect against breast, colon and prostate cancers, as well as helping to reduce low-density lipoprotein (‘bad cholesterol’) levels in the blood. Steam bok choy for a nutritious side with dinner, or consume it raw in a smoothie.