News
Some of you may have seen our wonderful monthly cooking demonstrations by the very talented forchefs. If you don’t know about the forchefs program itself, it has been developed for […]
So how do you like yours? Delicately dipped in melted chocolate, chilled in a fruit salad with ice cream, or just fresh and juicy from the fruit bowl? It’s up […]
Well this is a first for us – the first time we’ve allowed non-human food to be sold at the Market. But we figure it’s about time we treated your […]
Strawberries aren’t the only little red fruit that we love so much! Cherries are back, and nothing says it’s almost summer, better than fresh cherries. Our growers from Young are […]
We wanted to once again let you know a little about the Market, who we are run by and why we exist. We are a genuine farmers market with over […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 6 globe artichoke hearts, halved 200ml extra virgin olive oil 1 carrot – cut into a 5mm dice ¼ celeriac – cut […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 leek – cut into 2cm pieces Zest of 2 lemons 12g white peppercorns 1 bunch lemon thyme 200ml grape seed oil […]
Recipe by Daniel Hurley of Forchefs Ingredients: Sea salt to taste Ground black pepper to taste 1 bay leaf 2 Tablespoons Dijon mustard 1 cup frozen peas 300ml red wine […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil 4 eschalots – peeled and cut in half […]
Recipe by Daniel Hurley of Forchefs Ingredients: 1 Lamb shoulder 2 lamb necks 1½ bunch of thyme 2 garlic cloves 2 cinnamon quills 1 carrot 1 celery stick 1 onion […]
