Summer Recipes | Adelaide Central Market

Adelaide Central Market Summer Recipes 

The Adelaide Central Market has released some Summer entertaining recipes for sharing during the Summer period. 

The recipes listed below include Mango and Chicken Salad, Guacamole, Frozen Summer Fruit Pavlova Puddings and Lemon Pavlova with Summer Fruits. Preparing a meal together is also a great way to encourage kids to help in the kitchen, chopping, mixing and weighing ingredients.

The Market regularly shares delicious recipe ideas – check out their Lunchbox Recipes too for back to school snacks such as Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce, Cold Rolls with Dipping Sauce, Sticky Mandarin, Almond & Poppy Seed Cakes, Fruit Pikelets and Apple & Blueberry Crumble Muffins.

If heading to the Market to shop remember the first hour is free parking with your UPark Plus card every Market trading day at the UPark Central Market.  The Market also offers online shopping and will deliver within a 10km radius of the Adelaide CBD.

Mango & Chicken Salad

(pictured above)

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4


  • 1 fresh mango, cheeks removed, peeled and thinly sliced
  • 1 long red chilli, sliced thinly into rounds
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 cups baby spinach leaves
  • 1 Lebanese cucumber, peeled
  • salt flakes and freshly ground black pepper


  • 1 clove garlic, crushed
  • 1/4 cup orange
  • 1/2 tsp orange zest
  • juice of a lime
  • salt flakes and freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Poached chicken:

  • 1 clove garlic
  • 1 long red chilli
  • 1/4 cup coriander root
  • 2 chicken breasts
  • salt flakes


For the poached chicken, combine garlic, chilli, coriander root and salt together in a pestle and mortar blending to a smooth paste. Rub all over chicken breasts, cover and refrigerate for 2 hours to marinate.

Place chicken breasts in a small saucepan and cover with cold water. Place over a medium heat and slowly bring to the boil. Reduce to a simmer, cover and cook for 2 minutes. Remove from heat and allow to steep for 15 minutes or until chicken is just cooked. Remove from cooking water and allow to cool. Tear into bite sized pieces.

For the dressing, combine garlic, orange juice, zest, lime juice salt, pepper and olive oil in a screw top jar, shaking vigorously to combine. Set aside until required.

To serve, place chicken, mango, chilli, mint, coriander, baby spinach and cucumber together in a large mixing bowl, tossing to combine. Season with salt and pepper.


Preparation time: 10 minutes
Serves: 4


  • 2 large avocados, halved and deseeded
  • 2 spring onions, thinly sliced
  • 8 cherry tomatoes, quartered
  • 1/4 cup coriander leaves, roughly chopped
  • 1 lime, juiced
  • 100g corn chips
  • 1 large carrot, peeled and cut into batons
  • 1 Lebanese cucumber, cut into batons
  • salt flakes and freshly ground black pepper


1. Spoon avocado into a small mixing bowl and mash with a fork.

2. Add spring onions, tomatoes, coriander, lime juice, salt and pepper, stirring to combine.

3. Serve guacamole with corn chips, carrot and cucumber batons.

Frozen Summer Pavlova Puddings 

Preparation time: 25 minutes
Cooking time: 12 hours
Serves: 8


  • 1 yellow peach
  • 2 apricots
  • 125g raspberries
  • 125g blackberries
  • 125g strawberries, hulled
  • 4 egg yolks
  • 100g sugar
  • 2 tsp vanilla bean paste
  • 300ml pure cream
  • 2 egg whites
  • 125g ready-made meringues (eg. toffee & almond meringues), roughly crushed

To garnish:

  • red currants, icing sugar


1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty to overhang.

2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.

3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.

4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.

5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.

6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.

7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.

8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.

To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar to garnish with reserved berries.

Lemon Pavlova with Summer Fruits

Preparation time: 25 minutes
Cooking time: 2 hours
Serves: 8


Lemon pavlova:

  • Finely grated zest of 1/2 lemon
  • 3 tsp cornflour
  • 4 egg whites, at room temperature
  • pinch salt
  • 1 cup raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice

Vanilla yoghurt cream:

  • 250ml cream
  • 2tsp vanilla bean paste
  • 150ml Greek style yoghurt
  • 200g fresh summer fruit (eg. peaches, mango, passionfruit, raspberries, strawberries), sliced


1. Preheat oven to 120C (100C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.

2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.

3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.

4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.

5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.

6. Add lemon juice and very gently fold by hand into egg white mixture.

7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.

8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.

9. For the yoghurt cream, whisk cream and vanilla to soft peaks.

10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required. To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

View more baking and cooking ideas here

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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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