Want to put a face to the business where you get your produce at the Market each week? Or a name to the face of the guy who sells you your fruit and veg? Or simply find out a little more about your food and where it comes from? Then check out our ‘meet the stallholder’ video series on our Market YouTube channel. This month – meet Jess from Real Chai. Jess makes her chai blends (original chai, and dark French chocolate chai) from scratch every morning. Real Chai’s tea can be bought by the cup for a ready to drink treat – whether it’s an iced chai in summer, or a hot chai in winter – or by the bag for brews made at home.
All posts tagged Capital Region Farmer’s Market
The Canberra Show is coming up fast, which means the Market will be closed on 24 February before returning on 3 March. We recommend getting in nice and early to stock up on Market produce! Visit our events calendar to keep up-to-date with all other Market dates and closures.
Sometimes those cravings for sweets just don’t disappear, and the best way to conquer them is to satisfy them with something extra delectable. Luckily, our brand-new stallholder The Hungry Brown Cow has just the thing. Not quite sure what Brown Cows are? They’re deliciously fudgy brownie sandwiches, packed with fillings aplenty – including burnt caramel, coconut rough and peanut butter.
The mastermind behind these fudgy delights is William Cowie. Having learnt skills from uber-popular CRFM stallholder Bombolini, Will made the leap from high school teacher to cookie creator – and the transition has certainly paid off! Brown Cows are now some of the most sought after treats in the Capital. We’re delighted to have The Hungry Brown Cow with us at the Market, and can’t wait to see what new and exciting flavours are on the horizon.
- 200g cherries, plus extra cherries, left whole, to decorate the pudding
- 1 pear, peeled and grated
- 100g raisins
- 100g sultanas
- 100ml brandy
- 100g dark chocolate
- 100g unsalted butter, plus 2 tbsp for greasing
- 2 large eggs
- 50g plain flour
- 100g dark soft brown sugar
- 1 tsp mixed spice
- 1 tbsp cocoa powder
- 50g fresh breadcrumbs
- 100g dark chocolate
- 120ml double cream, plus extra to serve
- 2 tbsp golden syrup
- 3 tbsp brandy
- Halve the cherries and combine with raisins, sultanas and brandy. Bring to the boil and leave for five minutes for fruit to plump up.
- Chop chocolate and butter. Add to fruit and stir to melt. Cool this for 15 minutes.
- Use the extra butter to grease the pudding moulds. Beat eggs together then add sifted flour, mixed spice and cocoa powder, and the sugar and breadcrumbs.
- Add ¼ tsp salt and the fruit. It should be fairly wet mixture.
- Cover with two layers of buttered foil. Place in a saucepan – use a saucer if necessary to lift pudding off the bottom of the saucepan and fill to halfway up the basin. Steam for 2 ½ hours. A skewer inserted should come out clean. You may need to top water up as it cooks.
- You can sore this for up to two months before eating. Reheat by steaming for 30 minutes.
- Bring the cream to the boil, remove from heat and add chopped chocolate, golden syrup and brandy.
- Serve pudding with chocolate sauce and cherries.
Want to put a face to the business where you get your produce at the Market each week? Or a name to the face of the guy who sells you your fruit and veg? Or simply find out a little more about your food and where it comes from? Then check out our ‘meet the stallholder’ video series on our Market YouTube channel. This month – meet Dave from Borenore Berry Farm. Dave has been coming to the Farmers Market each Saturday since 2005 from his farm in Borenore, 12 kilometres west of Orange, NSW. The Farm produces strawberries, blackberries, raspberries and blueberries. Strawberries are available from November to May each year, with the other berries being seasonal at different times of the year. Dave says all varieties are popular and they often receive feedback about the high quality of the fruit. You can meet Dave and take home some of these delicious berries from the Market each week.
An important diary date for you – our Christmas Market will be held on Saturday 23 December and this will be our final Market for 2017. Importantly on this day, there is strictly no customer access by the public before 6.30am, and all entry is to be only via Old Wells Station Road Gates, then Gate 7, including those arriving on foot or by bike. We would like to also take this opportunity to wish all our customers a very Merry Christmas and a safe and happy New Year. We look forward to seeing you all when we return in 2018 on Saturday 13 January.
Live Christmas trees. The scent of pine, the fun in decorating and of course the thrill of choosing your very own perfect tree. Then it’s on to the count down to the big day when your beautiful live tree will be surrounded with gifts for your loved ones. Right now, you can get yourself a beautiful live Christmas tree from the Market. You can be sure your tree is locally grown with the crew at Santa’s Shaped Christmas Tree Farm bringing you home grown trees from their property in Gundaroo. Their farm has had a cool spring, so the trees are looking very healthy with fresh green foliage and a wonderful fragrance. Most trees range from around 1.5 – 2 metres in height and are cut and netted for easy transport to your home. You can also visit St Nicholas Christmas Trees who really know their Christmas trees having supplied the Canberra region with trees for over 16 years. Their trees are grown on a small family owned property just outside Goulburn, with the farm having been in the family for four generations dating back to 1920. Tree prices vary depending on the size and start from $60. So, come on in and choose your tree on the weekend.
What is Christmas without some festive foods to bring some extra Christmas cheer. It’s this time of year when cherries and stone fruit fill your fruit bowl to the brim, seafood is on order for a family barbecue and everyone makes room for those delightful Christmas desserts. The Market is the best place to buy all your best and freshest festive foods. Over the coming weeks you’ll find the best and freshest in scrumptious seafood from Warren’s Fresh Seafood with many varieties of fish plus yummy prawns, lobster, mussels and oysters. And speaking of oysters there’s plenty of Sydney Rocks available from Rod Terry Oysters There’s loads of juicy ripe cherries and stone fruit on offer with nectarines from Harrison & Sons, and cherries from Torry Hill Orchards, Hill Lock Orchard and Drive In Orchards. If you dream of Christmas sweets all year round, then make sure you head to Rosa’s Home Bake for delectable Christmas puddings, and make a beeline to Wins Creak Honey for their range of Christmas cookies. Traditional hand moulded biscuits featuring woodcut decorations compliment their spiced honeys – star anise, cinnamon, ginger and mixed spice – and festive cherry mead. Make us your first stop for festive foods this year.
Ever wonder what life’s like in a third-generation family business? Just ask 26-year-old Hayley Abbott, the Operating Manager at Narooma Seafood Direct.
You’ll know them as our popular long-time stallholders, who bring you the freshest in seafood in Australian waters direct from Narooma on the South Coast of NSW. This is a family-run business which catches, processes and sells seafood caught off their two fishing boats.
Hayley has worked on the family fishing boats for as long as she can remember. Her two brothers, Todd and Ryan, are fully qualified skippers and run the family longline boat which works in the Eastern Tuna and Billfish Fishery. Her Father John has a NSW state boat that works in the coastal waters around Narooma, and her mum Vicki is the backbone of the family and keeps the show on the road.
The business was started by her grandparents, Dot and Des Creighton, out of Narooma, in 1949 after Des bought his first fishing licence for just two pounds. Over 68 years, her grandfather and father worked many different fisheries including handlining fish like Kingfish, Snapper, Flathead and sharks, beach hauling Salmon and Mullet, poling Southern Bluefin Tuna, processing and exporting scallops to the USA in the 1970s, lobster trapping, drop lining fish, and now longlining fish such as Tuna, Swordfish and Marlin.
Hayley started up Narooma Seafood Direct in 2013 as a side business to the primary fishing business. The whole objective was to generate new markets and create employment for family members so that they could stay in the local area.
They began offering seafood at the Market, which works because they never know what they will or will not catch when fishing so it allowed them to sell what they have available that week, without having to outlay money on stock; they receive weekly feedback from their customers which allows them to continually evaluate what they are doing and how they can do it better; and they were the only seafood stallholder that actually caught their own fish, processed them and sold directly to the public. They have also encouraged the Market owners, managers and customers to inspect their boats and facilities.
Now, as the business continues to expand and confidence in the Australian fishing industry grows, they have taken the big step to build a new fishing vessel which they expect to operate at the end of this month.
You can find Hayley and other members of the Narooma Seafood Direct family at the Market each week where they sell a great range of seafood including Yellowfin Tuna, Bigeye Tuna, Broadbill Swordfish, Striped Marlin, Black Snapper, Wahoo, Flathead, Calamari and fresh and cooked lobster.
We like to give credit where credit is due. And this time around, Minto Galloways have proven to be champions once again at the Sydney Royal Easter Show. With four awards, including Grand Champion Female Galloway, we couldn’t be more proud. Other awards included Junior & Senior female Champion Galloway; Reserve Champion Junior Galloway Bull; and Reserve Champion Belted Female Galloway. Minto Galloways was established close to thirty years ago just north of Canberra off the Barton Highway. They sell pure, full-blood Galloway. Recognised as one of the fullest flavoured, juiciest and most tender meats, Galloway is one of Australia’s best kept secrets. As consistent winners of awards at Regional and Royal Shows, we’re very proud to have them as a regular stallholder at the Market. We’d like to extend a huge congratulations to Minto Galloways for their tremendous win.