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News

News

May 01
Tempura Prawns & Snow Pea Sprout Salad

Recipe by Brendon and Gerard from the Fish Shack Ingredients: 1 kg local prawns,…

May 01
Thai Coconut Fish Curry

Recipe by Brendon and Gerard from the Fish Shack Ingredients: 700 – 800 g of…

Apr 02
Smoked Trout Tortellini with Confit Cherry Tomatoes

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Pasta Dough 1kg ‘OO’ flour…

Apr 01
New stallholders joining us at the Market – April 2013

This month we would like to warmly welcome new stallholder – Crafted. Natalie Hare is…

Apr 01
They ‘like’ us! They really ‘like’ us! – April 2013

We were so pleased to learn that the Capital Region Farmers Market was included in…

Apr 01
Welcome back: autumn stallholders and produce – April 2013

This month we would like to welcome back a few stallholders who will be bringing with…

Apr 01
It’s our BIRTHDAY! – April 2013

This year, April marks our 9th year at EPIC – how time flies when you’re having fun.…

Apr 01
In the spirit of the ANZACS – April 2013

This year in the lead up to ANZAC Day, Dream Cuisine, Frugii and Crafted will all be…

Apr 01
30 Day Aged Sirloin

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 300g Dry Aged Grass Fed…

Apr 01
Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 1 Apple ¼ Brown Onion ¼…

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