Market value
IT’S the talk of the town and has been drawing customers from as far as the Midlands, South Coast and even Gauteng.
That’s The Market, a dedicated artisanal food warehouse and food court that opened in Ballito’s Lifestyle Centre last week.
It’s a large shed that’s part food court, part restaurant, part market; and is filled with small, interesting artisanal food producers. The emphasis is on craft and organic, the atmosphere relaxed and the style upmarket.
“‘I wish we had this in Johannesburg’, that’s what one of my customers told me,” says Tiffany Avern-Taplin working at the deli counter at Bavarian Deli, whose eisbeins are sold out every day.
“It’s a space where customers can grab some meat and cheese from us, some fresh bread from Yoli’s and some olives and order a bottle of wine from the pub and sit and relax and eat,” she says.
The deli specialises in handcured charcuterie and sausages with the thumbs-up from German fleischmeister Roland Reichelt. The certification is proudly on display.
Robson’s Brewery has opened a second outlet in The Market with its trademark interesting pub grub menu and craft beers. Manager Edwin Moss, who started his career with Beluga in Cape Town, hopes to get into the gin and mampoer market soon. He fell in love with the concept. “It’s very open and relaxed and just what Ballito has been missing. A hall dedicated to craft.”
Brandon Mateus, manager at Birds and Co, agrees. The outlet features fresh, woodfired pizzas and a range of gourmet chicken treats. The menu includes items like thunder thighs and chicken burgers, “all fresh and all cooked to order”.
Anton Petzer, owner of Fish, specialises in fresh and cooked seafood. Linefish is on display to cook out, or a range fish and chips to eat in. Fresh oysters are also available. Sushi chef Nkosi Shozi makes it fresh all day.
“Our sushi is sold by the piece so you can make up your own platter,” he says.
Taylor’s Meats and More is a butchery that offers everything from biltong to dry-aged steaks, while Seasonal and Organic specialises in vegetables and dairy items. We are Food offers a range of ready meals, while Yoli’s is an artisanal bakery, with the kitchen on display.
Nathi Mtshali offers power fruit and vegetable juices to order or take away. They also serve nourishing soups. Across the way Prithie Bodash serves up the authentic Indian curries and bunny chows she learnt at her grandmother’s knee at her new venture Cumin and Coriander.
Across the drag is Alexa McWilliams of Olive-A-Twist whose olive bar has been famed around Durban’s food markets for years.
For Dalene Steyn, owner of Orchids and Exotics, orchids were a hobby she has turned into a thriving business.
The Science of Coffee, a roastery in Umhlali, has a store including a seating area amid bags of coffee beans. There is a table with a range of mini roasters, where you can choose your raw beans from top single estates around Africa and roast them yourself. “You too can be an expert,” barista Brian Mbambo says as he talks one through the process.
The market is also surrounded by a number of new restaurants.