Gilbert's Fresh, Midland

28/08/2026

🥩 We’re giving away a Deluxe Meat Pack for Father’s Day! Know a dad who deserves something seriously good? Tag him in our ad and you could win our Gilbert’s Deluxe Meat Pack — absolutely free to enter. Head to our ad to tag and enter. Entries close 12pm Thursday 3 September. Good luck! 🌿

🥩 𝗪𝗜𝗡 𝗮 𝗚𝗶𝗹𝗯𝗲𝗿𝘁'𝘀 𝗗𝗲𝗹𝘂𝘅𝗲 𝗠𝗲𝗮𝘁 𝗣𝗮𝗰𝗸 𝘁𝗵𝗶𝘀 𝗙𝗮𝘁𝗵𝗲𝗿'𝘀 𝗗𝗮𝘆 🥩

Celebrate Dad with something truly special.

Entry is free, all you need to do is:
✅ 𝗙𝗢𝗟𝗟𝗢𝗪 us on Instagram and/or Facebook
✅ 𝗟𝗜𝗞𝗘 this post
✅ 𝗧𝗔𝗚 your dad, or another special man in your life, in the comments

Entries close at 12pm on Thursday, 3rd September 2026.

👇 Know a dad who deserves it? Tag him below.

Full terms and conditions are in the comments.

27/08/2026

Thanks so much for the shoutout, Treetops! 🍎💚

We love seeing our SOS Program supporting local schools and putting something back into the communities that support us.

And a huge thank you to everyone who has nominated a school — every shop helps! 🙌

Together, those little contributions really add up. ❤️

🍎 GILBERT'S FRESH SOS PROGRAM

Gilbert's Support Our Schools (SOS) Program donates 1% of your shopping bill to your nominated school every time you shop at Gilbert's Fresh Market (stores in Midland, Willetton and Hilton). Treetops is part of this program - it is free and available to all customers, and you can sign up in-store.

We would like to extend our thanks to Gilbert's Fresh, and everyone who has signed up for the SOS Program. Treetops recently received a donation of $120 from the program!

22/08/2026

It’s back. 🙌 Willarra Gold hand crafted sodas are back in store at Midland — made by the East family from their farm in Manjimup, WA’s Southern Forests region. Three generations of farming, real local fruit, and flavours that speak for themselves. Mango & Passionfruit, Passionfruit and Cherry Soda — in store now.

20/08/2026

Sticky Slow-Cooked Pork Ribs 🍖 Ask our butcher for a rack this week and give this one a go.

Serves 4 · 3.5 hrs low & slow

You’ll need:
1.2–1.5kg pork ribs
3 tbsp soy sauce
3 tbsp honey
2 tbsp brown sugar
2 tbsp apple c***r vinegar
3 garlic cloves, crushed
1 tsp smoked paprika
1 tsp Chinese five spice
Salt & pepper

Method:
1. Preheat oven to 150°C. Mix soy sauce, honey, brown sugar, vinegar, garlic, paprika and five spice into a glaze.
2. Season ribs generously, coat well in half the glaze and place in a deep roasting tray. Cover tightly with foil.
3. Roast low and slow for 3 hours until the meat is tender and pulling away from the bone.
4. Remove foil, brush with remaining glaze and return to the oven at 200°C for 20–25 minutes until sticky and caramelised.
5. Rest for 10 minutes and serve with steamed rice or a simple slaw.

💡 Tip: The longer you leave them in the marinade before cooking the better — overnight if you can.

For more great recipes like this, sign up to our newsletter at gilbertsfresh.com.au 🌿

19/08/2026

Did you know that every time you shop at Gilbert’s Midland, you could be putting money back into your local school? 🌿

Our SOS (Support Our Schools) Program donates 1% of your spend to your nominated local school — automatically, every single shop. It’s completely free to join and takes just a minute to set up in-store.

If you’re a local parent, teacher or school supporter, this one’s for you. Come and see us in-store today to sign up.

18/08/2026

Parsnip is one of those vegetables that rewards patience — roasted until caramelised and golden, it’s transformed. Fresh in store now at Midland. 🌿

30/07/2026

Thanks for the shout out, Bassendean Primary School P&C! 🎓✏️📚🫶🏼 For those who don’t know — our SOS (Support Our Schools) Program donates 1% of your spend to your nominated local school every time you shop with us. Completely free to join — just ask us in-store today.

Bassendean Primary is set up at Gilbert's Fresh, Midland as part of their "Support our Schools" Program. 1% of every shop linked to the school is donated.

Make sure to check them out and sign up. Every little bit counts & their quality is fantastic!

They're open 7:30am to 7pm, 7 days a week!

23/07/2026

Still with the soil on them. 🥕 WA carrots from Gingin — sweet, fresh and in store now at Midland.

18/07/2026

Weekend Winter Warmer Recipe 🤤

Roasted Cauliflower & Leek Soup 🥣 A proper winter warmer made with Gingin cauliflower from our growers direct.

Serves 4 · 45 mins

You’ll need:
1 large WA cauliflower, cut into florets
2 large leeks, sliced
1 onion, diced & 3 garlic cloves, crushed
4 sprigs fresh thyme
1L chicken or vegetable stock
200ml pure cream
Olive oil · parmesan · crusty bread to serve

Method:
1. Preheat oven to 200°C. Toss cauliflower in olive oil, season well and roast for 20–25 minutes until golden and caramelised.
2. In a large pot, gently soften leeks, onion and garlic in olive oil with thyme for 8–10 minutes until sweet and silky.
3. Add roasted cauliflower (reserve a few florets for garnish) and stock. Simmer 10 minutes then blend until smooth.
4. Stir through cream, adjust seasoning and serve topped with reserved florets, grated parmesan and crusty bread.

For more great recipes like this, sign up to our newsletter at gilbertsfresh.com.au 🌿

14/07/2026

Slow-Braised Lamb Shanks with Roasted Garlic & Rosemary 🍖 Winter cooking at its best. Our butcher sources locally raised lamb shanks from WA’s South West. Ask them to French-trim for a beautiful finish.

Serves 4 · 3 hrs low & slow

You’ll need:
4 lamb shanks, French-trimmed
1 whole head of garlic, halved crossways
4 sprigs rosemary & 4 sprigs thyme
2 carrots & 2 sticks celery, roughly chopped
400ml red w**e
500ml beef or lamb stock
Olive oil · salt & pepper · mashed potato to serve

Method:
1. Preheat oven to 160°C. Season shanks generously. Heat oil in a heavy-based casserole and brown the shanks all over, about 3–4 minutes per side. Set aside.

2. In the same pot, soften the carrot and celery for 5 minutes. Add the garlic halves cut-side down, rosemary and thyme.

3. Pour in the w**e and let it bubble for 2 minutes, then add the stock. Return the shanks, cover tightly and braise in the oven for 2.5 hours until the meat falls from the bone.

4. Rest for 10 minutes, then serve on creamy mashed potato with the pan juices spooned over generously.

💡 Tip: Ask our butcher to French-trim the shanks — it makes all the difference for presentation.

For more great recipes like this, sign up to our newsletter at gilbertsfresh.com.au 🌿