Every Tuesday morning food lovers flock to the New Brighton Farmers Market.
Set in a beautiful riverside location just metres from New Brighton’s pristine surfing beaches, the market is a meeting place for the area’s arts-loving community, who come to shop, socialise, chat with the growers and soak up the laid-back North Coast lifestyle.
The market is home to more than 30 farmers and food producers who offer the region’s best and freshest produce: seasonal fruit and vegetables, sourdough bread, eggs, milk, cheeses, tempeh, macadamias, olives, spices, coffee, honey and more.
Relax at a shady table with a cup of freshly brewed local coffee, or enjoy a delicious breakfast prepared with fresh seasonal produce. There’s live music each week, along with regular workshops, cooking demonstrations and the Kiddies Plot; a weekly kids space with free art and craft activities.
The market is a not-for-profit organisation, which means every dollar you spend goes toward supporting farmers, the local community and a more sustainable future.

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Market people

  • Eating with the seasons

    Rod and Tania Bruin, of Summit Organics

    Thanks to the convenience of supermarkets and the wonders of global transportation, most of us have lost touch with the idea of eating seasonally. Most fruit and vegetables are now available year-round, and many of us would struggle to name the peak growing seasons for particular foods. […]

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What’s Fresh

  • Winter produce

    bloodoranges

    Blood orange At first glance, a blood orange looks the same as any the  orange, but cut it open and you’ll find a beautifully coloured deep red flesh. The unusual pigment is thanks to high levels of antioxidants (higher than any other orange), which makes it an […]

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Recipes

  • Pasta with garlic, chilli and kale

    pasta-kale-garlic

    This recipe is courtesy of our stallholders Summit Organics, who borrowed it from one of their favourite cookbooks, Veg Everyday by Hugh Fearnley-Whittingstall of River Cottage fame. It’s a really simple & scrumptious way to use kale, which as you may have heard, is considered  a bit of […]

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Recent news

  • Pasta with garlic, chilli and kale

    This recipe is courtesy of our stallholders Summit Organics, who borrowed it from one of their favourite cookbooks, Veg Everyday by Hugh Fearnley-Whittingstall of River …
  • Eating with the seasons

    Thanks to the convenience of supermarkets and the wonders of global transportation, most of us have lost touch with the idea of eating seasonally. Most …
  • Oils aint oils

    Extra virgin olive oil is sought after for its superior flavour, aroma and nutritional value, but if you’re buying imported oils labelled extra virgin, you …

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