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Recipe by Michaela Uren of Forchefs Ingredients: 1½ cups sweet potato, grated 2-3 shallots, chopped 2 large eggs ¼ cup wholemeal self-raising flour Salt and pepper Olive oil for pan […]

Recipe by Brendon and Gerard from the Fish Shack Ingredients: 1 kg local prawns, peeled with tail on 2 egg whites 200-250 grams fine rice flour 150-200ml soda water Oil […]

Recipe by Brendon and Gerard from the Fish Shack Ingredients: 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream 1/2 to 1 stalk lemongrass, white […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Pasta Dough 1kg ‘OO’ flour 8 large eggs 60ml olive oil 35gm salt Filling 300gm Smoked trout – de boned 150gm Mascarpone […]

This month we would like to warmly welcome new stallholder – Crafted. Natalie Hare is the mastermind behind the vegan and gluten free cupcakes and treats now on offer at […]

We were so pleased to learn that the Capital Region Farmers Market was included in Canberra’s Top 100 List, developed through the ‘Like Canberra’ campaign. It is a real honour […]

This month we would like to welcome back a few stallholders who will be bringing with them a lovely selection of cool climate produce. Clearview Organics, Kalyarni Natural Farms and […]

This year, April marks our 9th year at EPIC – how time flies when you’re having fun. It’s been 9 years of saying no to supermarket produce and yes to […]

This year in the lead up to ANZAC Day, Dream Cuisine, Frugii and Crafted will all be putting their own spin on the traditional flavours of the ANZAC bickie. Whether […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 300g Dry Aged Grass Fed Sirloin (Lost River Supplier from Crookwell) 70g Button Mushrooms Sliced 100mL Red wine Jus 1 […]