Adelaide Central Market | Lunchbox Recipes

Adelaide Central Market Lunchbox Recipes

The Adelaide Central Market has released a collection of recipes perfect for packing into a lunchbox for a scrumptious lunchtime. 

There are some delicious recipes to test out at home, from sweets like muffins and fruit pikelets to something a bit more filling like sausage rolls and cold rolls. Preparing a meal together is a great way to kids helping in the kitchen, chopping, mixing and weighing ingredients.

The Market also now offers a home delivery service within a 10km radius, with a range of stalls to purchase from. You can find out more about the Market’s online shopping site here.

The recipes listed below include:

  • Lamb, apricot and mint sausage rolls with harissa yoghurt sauce
  • Sticky mandarin almond and poppy seed cakes
  • Cold rolls with dipping sauce
  • Fruit pikelets 
  • Apple & blueberry crumble muffins

Lamb, Apricot and Mint Sausage Rolls with Harissa Yoghurt Sauce (pictured above)

Preparation time: 30 minutes + chilling time
Cooking time: 25 minutes
Makes: 16


  • 375g pack Caréme spelt puff pastry
  • 1 egg, beaten for glaze
  • 1 tablespoon sesame seeds

Sausage filling:

  • 1 small red onion, peeled & quartered
  • 1 clove garlic, crushed
  • 1 long red chilli, deseeded & chopped
  • ¼ cup fresh mint leaves
  • 1 teaspoon dried mint leaves
  • 2 teaspoons Ras el Hanout
  • 500g lamb mince
  • 1 egg, lightly whisked
  • 1/3 cup (25g) fresh breadcrumbs
  • 1/3 cup (55g) dried apricots, chopped
  • Salt flakes and freshly ground black pepper

Yoghurt & harissa sauce:

  • ½ cup (125ml) Greek style yoghurt
  • 1 tablespoon harissa
  • 1 teaspoon mint leaves, chopped


Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.

For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.

Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.

Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.

Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.

Meanwhile combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.

Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.

Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.

Serve sausage rolls with yoghurt and harissa sauce.

Cold Rolls with Dipping Sauce


  • 8 x 22cm round rice paper wrappers
  • 150 grams vermicelli noodles
  • 1/4 iceberg lettuce, shredded
  • 1 large carrot grated
  • 1 Lebanese cucumber cut into sticks
  • 1/2 avocado, deseeded and thinly sliced
  • 8 coriander sprigs
  • 200 grams cooked shredded chicken or peeled prawns

To serve:

  • Sweet chilli or hoisin sauce, for dipping


Cook vermicelli noodles following packet instructions. Drain and rinse under cold water. Place drained noodles in a bowl and snip with kitchen scissors.

To make rice paper rolls, place all filling ingredients together on a large plate and fill a large shallow bowl with hot water.

Place rice paper wrappers one at a time into the hot water for about 10-15 seconds until just soft, as they become difficult to work with, the softer they become. Place wrapper onto a clean sheet of baking paper and assemble cold roll ingredients across the centre (like a sausage), allowing about 4cm of wrapper at either end. It is important not to add too much filling, as it will be difficult to roll and the wrapper may tear.

To roll the wrapper, start with the edge closest to you and encase the filling. Fold the outside edges in over the filling, to hold the ingredients in at each end. Roll filling over remaining wrapper and place cold roll on a platter to serve. Repeat process with remaining ingredients.

Serve cold rolls with dipping sauce of choice.

Sticky Mandarin Almond and Poppy Seed Cakes

Prep time: 25 minutes
Cook time: 30 minutes
Serves: 12



  • 1/3 cup poppy seeds
  • 2 tbsp milk
  • 150 g butter
  • 3 tsp finely grated mandarin rind
  • 1 cup raw caster sugar 4 large eggs
  • 1 cup self-raising flour 1 cup almond meal
  • 1/4 cup mandarin juice

Sticky Mandarin Syrup:

  • 1 cup caster sugar
  • 1/2 cup water
  • 2 tsp vanilla bean paste
  • zest & juice of 3 mandarins


Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.

Combine poppy seeds & milk in small bowl; stand for 20 minutes.

Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.

Stir in sifted flour, almond meal, juice & poppy seed mixture.

Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.

Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.

Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.

Add the mandarin juice, zest & simmer for 5 minutes.

Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.

Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

Fruit Pikelets

Preparation time: 20 minutes
Cooking time: 5-10 minutes
Serves: 18


  • 1 cup plain self-raising flour
  • ½ teaspoon baking powder
  • ¼ cup honey
  • ¾ cup (180ml) full cream milk
  • 25g unsalted butter, melted
  • 1 extra-large egg, lightly beaten

Banana & coconut:

  • 2 bananas, ½ cup mashed banana & remaining sliced
  • ¼ cup shredded coconut

Apple & cinnamon:

  • 2 apples, ½ cup grated apple & remaining sliced
  • 2 teaspoons ground cinnamon

Strawberry & vanilla:

  • 10 strawberries, ½ cup diced strawberries & remaining sliced
  • 2 teaspoons vanilla bean paste


For the pikelet batter, add flour and baking powder together in a medium mixing bowl, stirring to combine.

In a large jug add honey, milk, melted butter and egg, whisking to combine. Pour over the flour mixture, stirring to combine. Add fruit combination of choice, stirring to combine.

Heat a large non-stick frying pan over a medium-low heat. Add a little extra butter to the pan until melted. Using a tablespoon as a measure, drop spoonfuls of batter into the pan, placing a slice of fruit on top and cook for 3-4 minutes, or until bubbles appear on the surface. Using a spatula, carefully turn pikelets and cook for a further 2 minutes or until golden.

Serve pikelets hot or cold with butter and honey.



Apple & Blueberry Crumble Muffins

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 12


  • 2 Granny Smith apples
  • 1 cup wholemeal self-raising flour
  • 1 cup plain self-raising flour
  • 2 teaspoons ground cinnamon
  • ¾ cup light brown sugar
  • ½ cup (125ml) olive oil
  • ½ cup Greek yogurt
  • 1/3 cup milk
  • 2 extra-large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries

Crumble topping:

  • ½ cup plain flour
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 60g unsalted butter, softened and diced
  • ¼ cup rolled oats


Preheat oven to 200C (180C fan-forced) and line a 12-hole standard muffin pan with paper cases.

To prepare apples, grate ½ cup of apple and finely dice ½ cup apple, both with skin on.

For the crumble, mix flour, sugar and cinnamon together. Add butter and rub together until mixture is well combined and starts clumping. Add oats and mix until well combined. Set aside until required.

For the muffins, add flours, cinnamon and sugar together in a medium mixing bowl, stirring to combine.

In a large jug add oil, yogurt, milk, eggs and vanilla, whisking to combine. Pour over the flour mixture, adding prepared apple and blueberries, stirring mixture until just combined.

Evenly divide mixture between paper cases and sprinkle over crumble mixture. Place muffin pan in preheated oven for 25 minutes or until a skewer comes out clean.

For more baking and cooking inspiration click here

things to do in Adelaide for families

For more information and all enquiries please visit the Adelaide Central Market website.

At Play & Go Adelaide we make every effort to provide accurate information to the best of our knowledge at the time of publication. We recommend confirming times, dates and details directly before making any plans as details may be subject to change.

Image Source: supplied by Adelaide Central Market


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