Paradise Farm Markets1 in Tamworth, New South Wales | Fruit & vegetable shop

Paradise Farm Markets1

Locality: Tamworth, New South Wales

Phone: +61 429 655 650

Address: 3 Phillip Street 2340 Tamworth, NSW, Australia

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

Likes: 3348

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

03.02.2022 Recipe of the week, BBQ char sui chicken wraps 1/4 cup char sui sauce 1 tbsp oyster sauce 1 garlic clove, crushed... 2cm piece fresh ginger, peeled, finely grated 1/4 cup rice wine vinegar 6 chicken thigh fillets 1 carrot 2 cups shredded Chinese cabbage (wombok) 1 Lebanese cucumber, thinly sliced 2 green onions, thinly sliced diagonally 1 tbsp sesame oil 4 large wholegrain wraps 1 long red chilli, thinly sliced 1/3 cup fresh coriander sprigs Toasted sesame seeds, to serve Combine char sui, oyster sauce, garlic, ginger and 1 tablespoon rice wine vinegar in a large bowl. Reserve half the mixture. Place chicken in bowl with remaining mixture. Toss to coat evenly. Cover. Refrigerate for 30 minutes, if time permits. Heat a barbecue grill or chargrill pan over medium-high heat. Add chicken. Cook, brushing chicken occasionally with reserved marinade, for 3 to 4 minutes each side or until cooked through. Transfer chicken to a board and thinly slice. Meanwhile, using a julienne peeler, cut carrot into long, thin strips. Place carrot, cabbage, cucumber, onion, oil and remaining vinegar in a bowl. Toss well to combine. Place wraps on a plate. Microwave on HIGH (100%) for 30 seconds or until warm. Separate wraps and place on a flat surface. Top with cabbage salad and chicken slices. Sprinkle with chilli, coriander and toasted sesame seeds. Wrap to enclose filling. Serve. (Recipe by: Cathie Lonnie, Taste). See more

22.01.2022 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

18.01.2022 Pfizer vaccination hub at the Sports Dome Tuesday 28th September. If you want to get back to sport, you will need to have the jab. Let’s get it done Tamworth!

17.01.2022 Specials this week in Paradise (1/11-6/11) Rockmelons $2.90/Each Lebanese Cucumbers 60 cents/Each 1kg Carrots 99 cents/Bag Available online at www.paradisefresh.com.au

14.01.2022 Specials this week in Paradise (15/11-20/11) Seedless Watermelon $2.50/Wedge Nectarines $4.99/kg Broccoli $1.50/Head Cooked Tiger Prawns $12.50/500g... Available online at www.paradisefresh.com.au See more

11.01.2022 Specials this week in Paradise (22/11-27/11) Apricots $3.50/500g Mushrooms $3.50/500g Truss Tomatoes $3.90/kg Available online at www.paradisefresh.com.au

10.01.2022 Support the local Tamworth Businesses this January. Please share with your family and friends. ;-)

09.01.2022 Specials this week in Paradise (07/11-13/11) Asparagus 2 bunches for $3 Iceberg Lettuce 99 cents/Each Peaches $4.99/kg Available online at www.Paradisefresh.com.au

09.01.2022 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

05.01.2022 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

04.01.2022 It is time to make the switch, our new website is www.paradisefarmmarkets.com.au Our old site is shutting down.

03.01.2022 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

01.01.2022 Stay Regional, Shop Regional - that's what a new gift card to be launched across Tamworth will be encouragin locals to do

15.12.2021 Recipe of the week, Pumpkin, spinach and feta quiche 1 Shortcrust Pastry Case 1 tablespoon olive oil 1 onion, finely chopped... 1 clove garlic, crushed 1 teaspoon fresh rosemary, chopped 2 cups spinach (baby or silverbeet) Black pepper, freshly ground 100g roasted pumpkin, cut into 3cm pieces 100g feta cheese, coarsely crumbled 1/4 cup chargrilled capsicum, well-drained, chopped 3 eggs 1/3 cup cream 2 tablespoons parmesan cheese Preheat oven to 180C conventional or 160C fan-forced. Place pastry case on an oven tray (do not remove foil). Bake 10 minutes. Meanwhile, heat olive oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, rosemary, spinach and pepper and stir for 1 minute or until spinach has just wilted. Place onion mixture, pumpkin, feta and capsicum on base of pastry case. Place eggs and cream in a bowl and whisk until combined. Pour into pastry case. Sprinkle with Parmesan cheese. Bake 25 minutes or until set. (Recipe by: Taste). See more

30.11.2021 Specials this week in Paradise (19/09-24/09) Avocado's 99 cents/Each Oranges 99 cents/kg Jap Pumpkin 99 cents/Wedge Available online at www.paradsiefarmmarkets.com.au

22.11.2021 Recipe of the week, Orecchiette with Silverbeet Pesto 1 small bunch silverbeet, de-stemmed 400g 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