The Bondi Grocer in Bondi, New South Wales | Grocers

The Bondi Grocer

Locality: Bondi, New South Wales

Phone: +61 2 9300 6212

Address: 116-120 Glenayr Ave 2026 Bondi, NSW, Australia

Website: http://www.thebondigrocer.com

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25.01.2022 Spiced Chickpea and Spinach Pasta INGREDIENTS 700g butternut pumpkin, peeled, cut into 2cm pieces Olive oil cooking spray... 375g penne rigate 2 tablespoons extra virgin olive oil 1 brown onion, halved, cut into thin wedges 2 garlic cloves, crushed 2 teaspoons ground cumin 2 teaspoons sweet paprika 2 x 400g cans chickpeas, drained, rinsed 1/2 cup Massel vegetable liquid stock 100g baby spinach 2 tablespoons fresh flat-leaf parsley leaves, chopped Parmesan, or vegetarian hard cheese, shaved, to serve METHOD Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Arrange pumpkin on baking tray. Spray with oil. Roast for 20 minutes or until golden and tender. Step 2 Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Cover. Step 3 Heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Add chickpeas and pumpkin. Cook, tossing, for 2 minutes. Using the back of a wooden spoon, lightly crush 1/4 of the chickpeas. Step 4 Add stock and spinach to pan. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until spinach just wilts. Add pasta and parsley. Toss until heated through. Divide pasta among serving bowls. Top with parmesan. Serve.

25.01.2022 We are officially now on @deliveroo_au Jump on and give us a go! After all we were the first supermarket that entered the food delivery industry #thebondigrocer #shoplocal #fooddelivery #ubereats #menulog #deliveroo #bondibeach #bondi #rosebay #vaucluse

25.01.2022 The Bondi Grocer is Proud to be stockists for Naked Bondi Kombucha, crafted locally in Oak Barrells. Come in today and try for yourself its simply the best. #Bondi, #kombucha,#Beverage, #Tasty

24.01.2022 Smoked salmon, smashed avo & poached egg bagel INGREDIENTS 100g Huon Smoked Salmon... 2 bagels 1 avocado 2 eggs 1 lemon Pepper, to season METHOD Step 1 Poach two eggs in boiling water for 3-4 minutes. Toast bagels. Step 2 Peel and smash avocado and apply to bagel with a squeeze of lemon juice. Step 3 Lay smoked salmon slices over the smashed avocado and place a poached egg on top. Season with pepper to serve.

24.01.2022 Special : 10% off Christmas Chocolates

24.01.2022 Berry Swirl Yoghurt Bark INGREDIENTS 2 cups (560g) Greek-style yoghurt... 1/4 cup (80g) raspberry jam 5 strawberries, thinly sliced 125g raspberries 1/2 cup (75g) blueberries METHOD Step 1 Line a large baking tray with baking paper. Spoon the yoghurt evenly over the lined tray and smooth the surface. Top with dollops of raspberry jam and use the back of a spoon to marble. Sprinkle with the strawberry, raspberries and blueberries. Place in the freezer for 3 hours or until firm. Step 2 Quickly transfer the yoghurt bark to a clean work surface and cut into pieces. Serve immediately or store in an airtight container in the freezer for up to 1 week. Fresh Berries @ The Bondi Grocer 116-120 Glenayr Avenue, Bondi Beach #Berries,#Healthy,#Fun,#Bondi,#Easy

24.01.2022 The Bondi Grocer is proud to range "Who Gives A Crap" an organisation " Who does Give A Crap", when we learnt that this forward thinking company wanted to help 2.3 billion people across the world have access to a toilet. That's roughly 40% of the global population and means that around 289,000 children under five die every year from diarrhoeal diseases caused by poor water and sanitation. That's almost 800 children per day, or one child every two minutes. For every Sale of this product, money goes to build toilets. 6 Rolls $8.99 available @ The Bondi Grocer 116-120 Glenayr Ave, Bondi Beach NSW 2026

23.01.2022 Available Now at The Bondi Grocer - Golden Pig Dumplings - These vegan parcels of goodness marry organic tofu and cloud ear fungus with the sweetness of corn. Allergen Advice: contains soy from organic tofu and gluten free soy sauce. Gluten-Free, Wheat-Free, Dairy-Free, Egg-Free, Nut-Free, Sugar-Free, Yeast-Free, MSG-free, Preservatives-Free and GMO-Free.... 116-120 Glenayr Avenue, Bondi Beach NSW 2026

23.01.2022 Spiced coconut tofu with pumpkin and broccolini 1 teaspoon coriander seeds, crushed 2 teaspoons ground cumin 1 1/2 teaspoons turmeric... 1kg kent pumpkin, deseeded, cut into 1cm-thick wedges 2 red onions, cut into thin wedges 250g firm tofu, well drained, cut into 2cm cubes 2 bunches broccolini, trimmed, halved lengthways 1 teaspoon olive or macadamia oil 1 garlic clove, crushed 100ml reduced-fat coconut milk 1-2 teaspoons fresh lime juice 1/2 cup fresh coriander leaves METHOD Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Combine the coriander seeds, cumin and 1 teaspoon turmeric in a small bowl. Step 2 Place pumpkin and onion on 1 prepared tray. Sprinkle with half the spice mixture and spray lightly with oil. Bake for 15 minutes or until golden. Place tofu on remaining tray. Sprinkle with the remaining spice mixture and lightly spray with oil. Bake pumpkin, onion and tofu for 15 minutes or until the vegetables are tender and tofu is golden. Step 3 Meanwhile, steam the broccolini over a saucepan of boiling water for 2 minutes or until just tender. Drain. Step 4 Heat the oil in a small saucepan over medium heat. Cook garlic and remaining 1/2 teaspoon turmeric, stirring, for 1 minute or until aromatic. Add the coconut milk and stir to combine. Simmer for 2 minutes. Stir in the lime juice, to taste. Step 5 Arrange the pumpkin, onion, broccolini and tofu on serving plates. Sprinkle with coriander. Drizzle with the coconut dressing just before serving.

21.01.2022 STUFFED CAPSICUM Ingredients 4 large red capsicums 1 tablespoon olive oil... 1 brown onion, finely chopped 500g lean chicken mince 1 teaspoon chilli powder 1 teaspoon cumin teaspoon paprika 2 cups 90 second quinoa and brown rice mix 1 400g can of no added salt diced tomato 150g can of no added salt corn kernels 80g baby spinach 2 Lebanese cucumbers, halved, sliced 1 250g punnet cherry tomatoes, halved 20g reduced fat feta, crumbled 1 teaspoon balsamic glaze Cut the tops off the capsicums and remove seeds. Place capsicums with the open side of the capsicum facing down in a microwave safe glass dish with about 2cm water. Cover tightly with cling wrap and cook in the microwave for 5-8 minutes, or until capsicums have softened. Meanwhile, in a large non-stick frying pan sauté onion for 2-3 minutes over medium heat. Add chicken, chilli powder, cumin and paprika, and sauté until chicken is cooked through, about 5 minutes. Add quinoa & rice mix, diced tomato and corn kernels. Bring to the boil, and then reduce heat to low and simmer for 5 minutes. Combine, spinach, cucumber, cherry tomatoes, feta and balsamic glaze in a salad bowl. Fill capsicums with chicken and quinoa and brown rice mix and serve with green salad. Tip: Roasted capsicums are delicious slow roasted in the oven. Skip step 1 and bake in the oven for 30-35 minutes.

21.01.2022 Happy Halloween to ALL, any customer comes into store with a costume will receive a free Goodies Bag.( Limited Bags Available), one per customer

20.01.2022 The Bondi Grocer would like to Thank its customers and "The Naked Bondi Kombucha" for making our first Fair Day a Success. We will plan to have more of these days in the future.

20.01.2022 Baked Huevos Rancheros INGREDIENTS 4 flour tortillas 1 tablespoon olive oil... 1 large onion, finely chopped 200g dried chorizo, chopped 400g can cannellini beans, rinsed, drained 1 long green chilli, seeds removed, chopped, plus extra to serve 1 yellow capsicum, chopped 400g can chopped tomatoes 4 eggs Sour cream, to serve METHOD Step 1 Preheat oven to 200C. Grease 4 x 250ml ramekins and carefully line with tortillas. Step 2 Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add chorizo and cook for 2-3 minutes until starting to crisp. Add the beans, chilli and capsicum, season and cook for 2 minutes. Add the tomatoes and cook for 3-4 minutes until mixture is slightly reduced. Divide mixture among tortilla cups, making small wells in the centre of each.

17.01.2022 Open Everyday this Easter 116-120 Glenayr ave, Bondi beach 6:30am till late . . .... #thebondigrocer #easter #groceries #food #drinks #eastereggs #juice #meat #ice #sydney #bondi #bondibeach See more

14.01.2022 Proper Chips are now available at The Bondi Grocer, a well respected and healthier alternative to other crisps on the market. #crisp,#healthy,#Proper,#Vegan,#GlutenFree

14.01.2022 Cadbury Caramilk - Taste what the craze is about, this mix of White chocolate and caramel just melts in your mouth. Available at The Bondi Grocer. #Chocolate, #delicious,#cadbury

14.01.2022 AquaLove is proudly stocked at The Bondi Grocer. A true Alkaline Water available in 500ml and 1L Bottles.

12.01.2022 17-minute Chicken and Ricotta Meatballs 500g chicken mince 250g fresh ricotta, crumbled 25g (1/3 cup) finely grated parmesan... 1 lemon, rind finely grated 1 green shallot, finely chopped 1 garlic clove, crushed 2 tablespoons extra virgin olive oil 500g jar tomato pasta sauce 250ml (1 cup) salt-reduced chicken stock 1/2 bunch fresh basil, top leaves torn off (see tip) 105g (1/2 cup) dried risoni pasta Parmesan, to serve METHOD Step 1 Combine the chicken, ricotta, parmesan, lemon rind, shallot and garlic in a large bowl. Season well. Roll into about 12 golf ball-sized meatballs. Transfer to a plate. Step 2 Heat oil in a large non-stick frying pan over high heat. Cook meatballs, turning occasionally, for 3 minutes or until just browned. Add sauce, stock, basil and risoni. Stir to combine. Cover. Reduce heat to medium. Simmer, stirring occasionally, for 9 minutes or until risoni is tender and chicken is cooked through. Serve with extra parmesan.

11.01.2022 This weeks Specials

11.01.2022 Looking for a healthier chip, popped full of flavour? Then get ready for a new style of chip called Popd Chips, which are now bursting off the shelves at The Bondi Grocer. Popd Chips are air popped to perfection, ensuring they have all the crunch and flavour burst of a regular chip, but better for you.... Made from a super-crunch blend of potato, rice and corn, Popd Chips are now available in 3 delicious flavours including in Sour Cream and Chives, Sweet Chilli and Sour Cream, and Salt of the Sea. So, pop into store, and let this new, flavour bursting chip leave you popping with excitement!

11.01.2022 #fightforthebight #bondi #bondibeach @isabelladobozy

11.01.2022 Power Chickpea Pasta Bowl INGREDIENTS 250g pkt Barilla Chickpea Casarecce... 2 bunches asparagus, cut into thirds 1 1/2 tablespoons extra virgin olive oil 400g can chickpeas, rinsed, drained, patted dry 1 garlic clove, crushed 120g baby spinach 4 eggs 25g (1 2 cup) mixed sprouts AVOCADO PESTO 1 small avocado, chopped 1 cup firmly packed fresh basil leaves 1 small lemon, rind finely grated, juiced 20g (1 4 cup) finely grated parmesan 1 garlic clove, chopped 1 tbs extra virgin olive oil Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and refresh under cold running water. Transfer to a large bowl. Place asparagus in heatproof bowl. Pour over boiling water. Set aside for 2-3 minutes to blanch. Drain and refresh under cold running water. Step 2 Meanwhile, to make pesto, place avocado, basil, rind, parmesan and garlic in a food processor. Process until finely chopped. Combine 2 tbs juice, oil and 1 tbs water in a jug. With motor running, add mixture in a slow steady stream until smooth. Season. Step 3 Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add chickpeas. Season. Cook, stirring occasionally, for 5-6 minutes or until golden and crisp. Add garlic and cook, stirring, for 1 minute or until aromatic. Transfer to a bowl. Add spinach to pan. Stir for 1 minute or until wilted. Transfer to a plate. Step 4 Heat remaining oil in pan over medium-high heat. Crack eggs into pan. Cook for 3 minutes for soft yolks Step 5 Stir spinach and 2 tbs pesto through pasta. Divide among serving bowls. Top with chickpeas, asparagus, eggs, sprouts and remaining pesto.

09.01.2022 NEW PRODUCT : A delicious combination of Australian oats, luscious apricots, shredded coconut and a touch of honey, blended to chewy perfection! BENEFITS/CLAIMS Organic Aussie Oats, Source of Fibre, Lunchbox Friendly... Less than 6g Sugars, No Added Cane Sugar Real Ingredients Available@ The Bondi Grocer

07.01.2022 We are currently seeking a self-motivated, energetic and outgoing Sales Assistant to join the team at our Bondi Grocer Team. Hours will be after school hours and on weekends Working closely with team members from around the world, you will be required to assist in all necessary sales duties and possess a willingness to learn. Duties will include, but are not limited to:... Customer Service Build relationships with customers Assisting Customers Stocking Shelves Keeping the store Tidy Date Checking of perishables Attributes and skills required: Must be punctual and reliable Keen to build your skills in Sales High level of confidence with an energetic and proactive attitude So, if you would like to be part of a team of highly motivated professionals, working for a Great Company , submit your Resume and Cover Letter today! [email protected]

04.01.2022 Full range of @byronbaycleaning.co is now in store Everything from multipurpose spray to yoga mat sanitiser. . .... . . . . #byronbay #byron #bondi #bondibeach #sydney #cleaning #sanitise #natural #choice #cleangreen #naturaloptions #green #environment #environmentalyfriendly #instagram See more

03.01.2022 NEW- Thistle Be Good- Include ready to cook flavoured ancient grains (including the super popular Freekeh), quinoa, risotto and couscous. All made with natural products and no additives. Just add heat and water! Gluten free products include quinoa, dukkah, freekeh and risotto. You really have to try them to believe how good they are! No more bland quinoa for you!... Be assured of great quality and delicious meals when you use Thistle Be Good products. Appreciating that you need quick, tasty and healthy ready/quick meal options and hoping that these products can make your life just that little bit easier. Available at : The Bondi Grocer - 116 - 120 Glenayr Avenue, Bondi Beach P. 02 9300 6212

03.01.2022 The Bondi Grocer has all your New Years Supplies, Come in and get those last minute items.MAy all of our Customers, Friends, Staff and Suppliers have a wonderful and Safe New Year

03.01.2022 Enjoy a Glass of San Pellegrino Sparkling Water from The Bondi Grocer. 2 Bottles @ $5.99. 116-120 Glenayr Avenue, Bondi Beach NSW 2026 www.thebondigrocer.com

03.01.2022 Vegetarian Sausage Roll INGREDIENTS 2 teaspoons olive oil 4 green shallots, trimmed, thinly sliced... 2 garlic cloves, crushed 350g pkt frozen chopped spinach, thawed 350g fresh ricotta, crumbled 40g (1/2 cup) finely grated parmesan or vegetarian hard cheese 1 egg, lightly whisked, plus 1, extra, whisked 2 tablespoons chopped fresh dill 1 lemon, rind finely grated Good pinch of Masterfoods Ground Nutmeg 2 sheets frozen puff pastry, just thawed Tomato sauce, to serve METHOD Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Step 2 Heat the oil in a frying pan over medium heat. Cook the shallot and garlic, stirring often, for 2 minutes or until softened. Transfer to a large bowl. Step 3 Place the spinach in a sieve set over a bowl. Use the back of a spoon to press as much liquid as you can out of the spinach. Discard liquid. Add spinach to shallot mixture. Add ricotta, parmesan, egg, dill, lemon rind and nutmeg. Season. Use hands to mix until well combined. Step 4 Cut each pastry sheet in half. Place one-quarter of the spinach mixture in a log shape along 1 long side of a piece of pastry. Brush the opposite long edge with extra egg. Roll up to enclose. Cut each roll into 3 pieces and place, seam side down, on the prepared trays. Repeat with the remaining spinach mixture and pastry. Step 5 Score the rolls at 5mm intervals. Brush with extra egg. Bake for 25 minutes or until golden brown. Serve with tomato relish.

02.01.2022 Spring Onion Omelette Step 1 Heat a lightly greased large non-stick frying pan over high heat. Cook the mushroom, stirring occasionally, for 5-7 mins or until tender and golden brown. Transfer to a bowl and cover with foil to keep warm.... Step 2 Meanwhile, heat a barbecue grill or chargrill on high. Cook the bread for 1-2 mins each side or until lightly charred. Cover to keep warm. Step 3 Heat a greased small non-stick frying pan over medium-high heat. Whisk the egg in a large jug with 1/4 cup (60ml) cold water. Season well. Stir in spring onion. Step 4 Pour one-quarter of the egg mixture into the pan and swirl the pan to cover the base. Use a wooden spoon to drag the cooked egg from outer edge into the centre, tilting the pan so the uncooked egg comes into contact with base. Sprinkle with one-quarter of the mushroom and one-quarter of the brie. Gently slide onto a serving plate. Repeat, in 3 more batches, with remaining egg, mushroom and brie to make 4 omelettes. Serve immediately with rocket and bread.

01.01.2022 Come and Join Us for our Fair Day, get inspired for Christmas Dinner Idea's, Free goodies Bags for our customers, conditions Apply.