farm­ers’ mar­kets

Country Style - - A MONTH IN THE COUN­TRY -

NSW New Brighton Farm­ers’ Mar­ket, Ev­ery Tues­day The weekly mar­ket on the river at New Brighton has be­come an in­for­mal meet­ing place for chefs and cooks from around the area. They come be­cause it’s their day off, they’ll likely bump into in­dus­try mates, and they know they’ll be well fed at The No­madic Kitchen. Chef Rob Costanzo, who runs the stall with his sis­ter Michelle (she makes the cakes and sweet things), has worked at Lon­don’s River Café and re­cently spent time cook­ing at Alice Wa­ters’s Chez Panisse in Berke­ley, Cal­i­for­nia, so, you’re in safe culi­nary hands. For a great range of veg­eta­bles, head to Sum­mit Or­gan­ics and for some­thing sweet, Pi­cone Ex­otics. John Pi­cone grows about 240 dif­fer­ent ex­otic fruit trees, in­clud­ing many dif­fer­ent types of mango, as well as jack­fruit, which is in sea­son now. Go for a dip in the ocean af­ter brekky; you can hear the waves in the dis­tance. River Street, New Brighton. 8am to 11am. (02) 6677 1345; new­brighton­farm­ers­mar­


Hin­ter­land Har­vest Mar­ket, Ev­ery Satur­day If you ar­rive at Mick Dan’s Good Har­vest Or­ganic Farm stall just as the last of the zuc­chi­nis of the day have been sold, don’t de­spair. Mike has been known to nip back to his farm, not far down the road, to re­plen­ish stock and is back be­fore you’ve had time to en­joy a cof­fee — or one of his de­li­cious smooth­ies. The fo­cus at this Sun­shine Coast hin­ter­land mar­ket is on food that’s been grown or­gan­i­cally or with min­i­mum chem­i­cal in­puts. The dis­play of beau­ti­ful fruit and veg­eta­bles at Eco-tasty Or­gan­ics, Noosa Leafy Greens and Sun­coast Har­vest, says it all. Those in the know, know to get to Bud­erim Cookie Com­pany’s stall early if they want a chance at a gluten-free blondie or brownie. Kiel Moun­tain Road, Woom­bye. 6am to 11am. 0416 217 093; hin­ter­land­har­vest­mar­

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