The many cultures that make our Market, all under one roof
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    The many cultures that make our Market, all under one roof

    The World Cup gave us a few good weeks to get behind our countries of choice. A few good weeks of every Canberran wearing a different flag. Neighbours cheered opposite teams, workmates argued over penalties, and the whole country chose the side they wanted to support for each progressing game. Now regular life resumes as we wait for the next World Cup in four years’ time.

    At the Market, we celebrate cultures from all over the world every single week. And we do it all under the one roof every Saturday, producers from more than twenty countries stand side by side to bring you their fresh produce, their ready made food (often made with family recipes passed down), and their flavours. It’s the world in one Saturday morning, and it’s a big part of what makes our Market feel like home to so many people.

    Europe on your plate

    Italy makes the biggest showing. The family-run Formichi Smallgoods is a father-and-son duo serving up Italian style smallgoods, Sal’s Pastaficio turns out traditional pasta and sauces, and Rosa’s Home Bake brings the Italian Nonna’s baking to Saturday mornings. There’s woodfired Italian bread from Dom’s Woodfired, pizza bases from Una Bakeria, and fresh produce from Torcaso Produce.

    France arrives via the Wamboin truffle grove of La Truffiere, the French-style chocolates of Kokoartisan Chocolate, French-Belgium crepes from chef Kim Porter at Flat Out Creperie and the beautifully pressed olive oils of La Barre Olives.

    Germany and Austria show up in the beautifully spiced gingerbread and stollen from Unter Den Linden, the German sausage on a fresh roll from The Brathaus, and generations of potato and garlic heritage from Ingelara. The rest of Europe adds to the mix: tulip-growing traditions of the Netherlands at Canberra Colour and gluten free pastries from Sweet Business Healthy Living, Cyprus-born farming at Dilliro Vegetables and B&S Produce, Russian style Sauerkraut and other fermented vegetables from BK Kraut, and the traditional family recipes from the Balkans to create memorable smoked goods by Deda’s Smokehouse.

    Asia to your tables

    The dumpling lineup alone is worth a visit. Try Chinese spring rolls and dumplings from For Ten, Japanese gyoza cooked to a beautiful golden crisp by Gyoza Guy, or a Hong Kong baked good from Suki’s Bakery. Fresh produce comes from Rita’s Farm Produce and Wei Rong Guo, and Majestic Mushrooms has become one of the Market’s true institutions.

    India is beautifully represented too. Creme n’ Sugar Patisserie‘s Mayil is a former international patisserie chef who also delights us with his hot South Indian dosas alongside his sweet baking. Gill Citrus brings its Punjab farming heritage to a citrus grove in Leeton, and Husk Bakery is an Indian-owned local favourite.

    From the Middle East, and further afield

    Turkish gozleme and pide come off the griddle to order at Canan House Turkish Gozleme. Egyptian traditions inform the beautiful loaves at Origin Bake. Lebanese farming heritage shapes the produce at Wollondilly Produce. Plus, a range of Turkish dips and delights options from Meze Mediterranean and Taste Turkish.

    From the Americas, and a special Pacific story

    Canowindra Farms brings American poultry-farming know-how to the region. Jasper and Myrtle Chocolate has one of the Market’s most special stories: local chocolate makers who work directly with cacao growers in Bougainville, Papua New Guinea, blending Australian, and Pacific traditions.

    The full line up of multicultural cuisine and backgrounds at Market

    Here’s the full lineup of our multicultural producers, grouped by region.

    Italy

    France

    Germany and Austria

    From elsewhere in Europe

    China and Hong Kong

    Japan

    India

    Middle East and North Africa

    The wider world

    Come and taste the world

    The best way to appreciate the sheer breadth and depth of tastes and flavours of what our producers bring to the Market is to come in on a Saturday morning and try it for yourself. Taste something new, chat to a maker, and let the world land on your plate. We can’t think of a better way to celebrate what one shared roof can hold.