SHOP EASY. SHOP LOCAL. 7 DAYS A WEEK.
Ormeau Marketplace offers convenient, local shopping made easy with 200+ free undercover car parking spaces, designated disabled parking and free WiFi. The expansive parking areas are easy to access and close to all primary entry points.
Anchored by a modern Woolworths and BWS open for your convenience 7 days a week plus all your health services under one roof including Chempro Chemists, Doctors at Ormeau Town Centre and Advanced Dental Care Ormeau.
Ormeau Marketplace features local favourites Little Elm Café, 2 Pro Traditional Barber Shop and Sushi Break for your daily health fix, Ormeau Marketplace offers all you need in one very convenient location.
Ormeau Marketplace has an undercover travellator, designed for ease of access for the elderly and disabled in and around the centre. You’ll find disabled car parking spaces available in front of Woolworths as well as in the undercover parking area and we also have complimentary access to wheelchairs.
Shop Easy – Rain, Hail or Shine at Ormeau Marketplace.
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How about the bakers best bread on the coast ,great burgers & pies sandwhiches go there most days 😛😛👍👍
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The perfect vegan brekky does exist. These stunning vegan ricotta toasts taste every bit as delectable as they look. 😍🌟🍓 Did you know creamy vegan ricotta is easy to make at home in a few simple steps? Find the full recipe below and be sure to grab all your fresh ingredients from Woolworths at Ormeau Marketplace!
2 cups natural cashews
½ lemon, juiced
2 tbs nutritional yeast
1 loaf sourdough bread, sliced, toasted
4 bananas, peeled, thinly sliced
125g punnet raspberries
2 tbs pepitas
⅓ cup golden syrup
1 Place cashews in a large bowl. Cover with cold water. Stand for 2 hours. Drain.
2 Place cashews, ½ cup cold water, lemon juice and yeast in a blender.
3 Blend until creamy and almost smooth.
4 Spread cashew mixture over bread. Top with banana, raspberries and pepitas, then serve drizzled with golden syrup.
TO STORE: Vegan ricotta can be stored, covered, in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.
TIP: For a quick soak method, soak cashews in hot water for 5 minutes or until plumped up slightly. Drain. Soaking cashews in cold water makes it easier to blend, and gives you a smoother finish.
Prep 15 mins + 2 hrs standing
Serves 6
📍Shop Easy, Shop Local at Ormeau Marketplace!
Anchored by a modern Woolworths and BWS open for your convenience 7 days a week plus all your health services under one roof including Chempro Chemists, Doctors at Ormeau Town Centre and Advanced Dental Care Ormeau, we offer all you need in one very convenient location.
Ormeau Marketplace also features local favourites such as Little Elm Café, 2 Pro Traditional Barbershop and Sushi Break for your daily health fix.
Shop Easy – Rain, Hail or Shine at Ormeau Marketplace with 200+ free undercover car parking spaces, designated disabled parking and free WiFi.
Visit us Today!
🌐 ormeaumarketplace.com.au
Feeling the cold? 🥶 Chances are this weather has you craving something hot to keep your hands warm and we've got just the thing - cocktails served hot! 🍸☕🔥 Head to bws.com.au for the recipes and pop into BWS here at Ormeau Marketplace for all your ingredients!
Fish fingers never looked so good. 😍 Check out the recipe below & grab all your fresh ingredients from Woolworths at Ormeau Marketplace 🍃
Your Fresh Food Kids will love these healthier, succulent salmon fingers coated in panko breadcrumbs. And let’s not forget the moreish sweet potato chips and zesty yoghurt dipping sauce.
500g sweet potato, cut into 1cm-thick chips
olive oil cooking spray
1/4 cup plain flour
½ cup panko breadcrumbs
1 free range egg, lightly beaten
300g skinless salmon fillets, cut into 1cm-thick fingers
1/2 cup Greek-style yoghurt
1 lemon, zested, juiced
¼ punnet dill, fronds picked, roughly chopped
1 ½ cups frozen peas, cooked, to serve
1 Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place sweet potato on tray and spray with oil. Season with pepper. Bake for 10 minutes or until potato is just starting to warm through.
2 Meanwhile, place flour and breadcrumbs on separate plates. Place egg in a shallow bowl. Working with 1 salmon piece at a time, coat both sides in flour, dip in egg, then dip in breadcrumbs. Repeat with remaining salmon, flour, egg and breadcrumbs.
3 Place salmon fingers on tray with sweet potato. Bake salmon and sweet potato for 15 minutes or until salmon and sweet potato are golden and cooked through.
4 Combine yoghurt, zest, lemon juice and dill in a small bowl. Season with pepper. Serve salmon and sweet potato chips with yoghurt mixture and peas.
Prep 15 mins
Cook 25 mins
Serves 4
