Archive for the What’s Fresh and Recipes Category

In season: Autumn

BROCCOLI One of the best things about eating seasonally is the anticipation. Your favourite fruit or vegetable may not be available for a few months, but when it comes back in season, you can’t wait to start eating it again. In summer, it’s fruits like mangos, watermelon

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We love Autumn produce

Abiu A fruit that tastes like crème caramel?  It may sound like something out of a fairytale, but that is actually exactly what an abiu tastes like. These smooth skinned yellow fruit have a soft, sweet and delicious flesh that you can scoop out with a spoon

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Prickly Pear

Be adventurous and try a Prickly Pear (prickles pre-removed) from John at Picone’s Exotics. They have a reddish pink flesh that tastes a little like raspberries and watermelon, with edible seeds. The pulp and juice is often used in jams, sweets and sorbets for its sweet flavour

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Cous Cous Roast Vegetable Salad, with Preserved Lemons

Roast one large eggplant, sliced, one large red pepper, sliced, in a dish with olive oil or coconut oil, salt or a spice blend. Cook 1 cup of cous cous (Pour 1¼ hot water on 1 cup of cous cous in a bowl and stand for 10

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Eggplant and capsicum veggie stack recipe

Eggplant and Capsicum veggie stack 1 medium eggplant 2 red capsicums 1 zucchini 6 field mushrooms 250 g halloumi olive oil Australian organic sea salt Slice the eggplant into 1 cm rounds. Mix the rounds with salt and place into a baking tray, splash with liberal olive

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Cucumbers are abundant at the moment – perfect for adding some cool crunch to your summer salads. Try Summit Organics, Jumping Red Ant and the sweet snack size cukes at Coopers Shoot Tomatoes (Mullum/New Brighton Farmers Markets).  Choose fruit that are firm and wrinkle free and eat

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Fresh Oysters

We’re really excited to welcome oyster farmer Noel Baggaley for a one off visit to our market with his fresh locally grown Sydney Rock Oysters. Noel tells us his Sydney Rock Oysters are native to the East Coast of Australia, and are known as the world’s best

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Haloumi Bake with Pumpkin and Zucchini

½ pumpkin 2 splashes of olive oil 2 medium zucchini 200g mushrooms 200g Nimbin Valley Cheddar grated 250 g Nimbin Valley Haloumi Cheese cut into small cubes pinch salt few good twists of fresh pepper This recipe will serve 4 to 6 with a salad or steamed

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Recent news

  • Picone Exotics

    John Picone has a special relationship with his fruit trees. “There have been a couple of occasions where I’ve walked into the orchard and I’ve …
  • Suria Foods

    Three generations back, Katerina’s ancestors were exiled from Russia to a labour camp in Kazakhstan. “They were forced to live in a very harsh environment …
  • Keep cool with Jane’s thirst-quenching creations

    There’s nothing as refreshing as a cool drink on a hot summer day, and the local farmers markets are the ideal place to find some …

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