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The Hahndorf Market has all the F’s — food, flowers and family. Having been in the family for over 40 years, starting from just a family farm, this Adelaide Hills fresh produce market is full of history, love and passion and you can see it in every facet of the business — the people, the produce, and the customers! I swear if the fruit could talk, they’d say “this family is a delightful bunch!”

Located on the left hand side as you drive into the Hahndorf Main Street, The Hahndorf Market is the ideal spot to pick up everything you need for the perfect picnic platter as you explore the Adelaide Hills. Or if you’re a local (lucky you), this is where you gather all your fresh produce to make your meals for the week.

So what can you add to your basket? Let’s start with farm fresh, locally grown produce, local cuts of meat, a huge array of condiments, and fresh bread baked in-store daily. The family have been perfecting their own carb-fuelled recipes like Dark Rye, French style, Italian style and German grain, just to name a few. On Saturdays you can dive head-first into their freshly baked pizzas and cakes and why not grab a coffee while you’re at it?

Oh and they also have an in-house florist, Olive & Sage! Here, you can of course get your mitts on big bunches of blooms, as well as order your picnic hamper ahead of time online — or just pop in and grab one as you drive through. Olive & Sage caters for all events, big and small.

But we can’t bang on about this edible gateway to Hahndorf without showing you the kind of culinary delights you can whip up with their produce. So we headed to their farm, and beneath the Olive trees, we made Pork and Fennel Sausage Penne!

Here’s the recipe… FILE — SAVE AS!

Pork fennel sausage penne with broccolini


2 bunches of broccolini from the Hahndorf Market
8 pork fennel sausages cut into pieces , from the Balhannah Butcher at the Hahndorf Market
4 cloves of crushed garlic
1/2 cup of Gumeracha olive oil
1 pack of La Bruzezze Penne
2 tspn of G-Fresh Sea Salt
2 tspn of freshly ground G-Fresh Black Pepper


Bring a medium pot of water to the boil, and then add the penne. Cook according to packet instructions, and when ready, strain and set aside.

Bring a medium pot of water to the boil, add broccolini and cook for 5 to 10 minutes. Strain and set aside.

In a large fry pan over medium heat, add oil and garlic and stir for 2 minutes. Then add the pork fennel sausage pieces and cook until brown and cooked through.

Add the cooked penne and broccolini to the pan and stir through for a further 5 minutes (season with extra salt and pepper if needed).

Pour pasta mixture into a dish and sprinkle with some freshly ground black pepper.

Serve and enjoy!

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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