Preparing food at home should always be simple and enjoyable. Although using recipes provides exact instruction for those a little less experienced in the kitchen they should be viewed only as inspiration. Using bright, fresh ingredients don’t complicated cooking methods with lots of ingredients and sauces except a splash of your favourite acid, good quality olive oil and a little sea salt & pepper.

Find or make batches of good quality additions to finish with (pickles, relishes, vinegar's, dressings, lots of herbs, cheeses, garlic or chilli oils, toasted seeds & nuts, olives, tahini & hummus etc). Choose a few fresh to rotate until they are all finished. 

When making soups merge away from store bought stock or broth they are extremely watered down and won't effect the end result at all if you're using fresh ingredients. When making soups try not to boil boil boil, instead leave to lightly simmer over a longer time.  If you like to include bone broth into your winter diet I would recommend Love & Bones Broth

Your produce is packed in a calico market bag, please bring it back to exchange every time you collect a bag of goodness and kindly purchase with your first order.

We offer a complimentary bag wash service.

Don't leave home without your favourite market bag or basket to take home any extras that you order. 

reduce, reuse, recycle 

I know this is a little crazy. tomatoes at this time usually look like a tomato but aren’t ever anything to write home about on the inside.  I can assure you they are the real deal, although sometimes there may be a few that look a little under ripe they will surely sweeten with a few days on the bench.

Delicious. Sweet. Crazy juicy & FIELD grown in Sydney. 

Baby Roma’s with a slightly thicker skin are awesome. The drought like conditions of summer weren’t great for the tomato scene but it’s sure bouncing back with new winter varieties. 

500gm | $6

Obviously not grown in Sydney but from our famous banana growing region in tropical Northern Queensland.

You are more likely to get smaller ones that are almost ready to eat. 

1kg / $5.50

Fresh hand rolled pasta made to order by Pasta Emilia in Surry Hills using certified organic, biodynamic & ethically sourced ingredients.

available for pre-order Monday - Wednesday only or by luck on market day.

Linguine : Pasta Emilia’s egg chittari is made from organic eggs, high protein durum semolina, fine cake flours and turmeric that help to make the famous silky ribbons from the Emilia region.

Penne : made using bronze dies adding texture to the shirt pasta variety that helps hold the sauce. Made from high protein Durum semolina, and a touch of turmeric mixed with filtered water.

300gm serves 2 | $9.50

pasta is made on Friday morning

Like the bananas obviously not grown in Sydney.

Soft and black - ready to eat now
Firm and green/black - ready in 1-2 days
Hard and Olive green - ready in 2-3 days

Single - serve ready to eat in 2 - 3 days if left on the bench or windowsill
$6 / 500gm (3-5 pieces) 

From those magic bakers in Bronte
available for pre-order Monday - Wednesday only 
or with early bird luck on market day.

Ficelle plain, multi seed & sesame seed (long baguette)

Ficelle multi seed (short baguette)

from the magic bakers in bronte

available for pre-order Monday - Wednesday only 

or available by luck on market day

Country Sourdough 

Rye & Caraway

If you would like bread on market day it is best to get in early as Iggy's sells out fast! 

second variety to harvest from the central coast by our preferred grower

easy to peel & segment with hardly any seeds

$5 / 500gm

spray-free grown in windsor by the same grower as all our citrus.

500gm | $5

Make the effort to cut & enjoy the sweet juice!

(the best way to eat is to cut the peel like you’re going to segment then slice through instead) 

Juice one orange a day & sip from a small glass. The perfume & nectar is enough to gain their naturally occurring benefits. 

spray free & grown in windsor in the same orchard as all of the other winter citrus.

$5 | 1kg

spray-free grown in windsor

spray free & grown in windsor in the same orchard as all of the other winter citrus.

1kg | $8

unwaxed & spray-free grown in orange, nsw

crisp, sweet & juicy (you can request smaller apples on market day if you need them for smaller hands)

$7 / 1kg (approx 5-6 pieces)

as a devotee of simple cooking sans recipes and unnecessary ingredients here are a few musings about what you could do with your winter favourites. 

the weekly market lists are created with a balanced diet in mind with consideration to colour, texture and complimentary flavours. 

greens

rocket | if you feel like something different other than raw you can cook rocket as you would a spinach. this can be said for most other greens including lettuces that are delicious quartered and pan-fried with oil or butter.

watercress | the most nutrient dense green overall watercress is mostly used in salads but is awesome stir fried quickly whole with sesame oil, garlic and a little chilli or added to soups. 

rainbow chard & silverbeet | you can use the stems separately -  slice or whole sautéed with butter or oil, add a little garlic & fennel. stems are awesome placed underneath roast chicken or pickled. cook your greens as soon as you can so they’re ready as accompaniments and save room in your fridge. 

garden chives & fresh herbs | on everything of course especially toasted iggy's with sliced tomato, sea salt, garlic oil & lots of black pepper. insert smiley face emoji.

baby endive | salad, soups, pastas or sautéed. really lovely fresh with roasted beetroot, lemon & goats curd. 

in the middle

brussel sprouts | roasted, sliced with noodles, crispy fried with lentils, as a side with a little broth, pancetta & garlic. in pasta with lots of parmagiano. (good pancetta is important!) or shaved raw in salads.

winter capsicums | roast all at once, peel and cover with oil and slivers of garlic for use with pretty much everything. always perfect with eggplant. 

kohlrabi | salad, raw like you'd eat an apple, curries, soup, roasted, pickled, or placed underneath a roast chicken. often paired with fennel. 

fennel | shaved in salad (preferably with a mandolin - a must have kitchen essential), quarter & slow roasted, braised, in soup or pickled.  

yellow beans  | swiftly blanched in salted water then in an iced bath is best. Back in the pan to heat with olive oil  and your favourite flavours. Straight up with well smashed roasted pistachios or hazelnuts, chives and fresh watercress is pretty good. Chopped in soups for some golden business.

broccoli | blanch in salted water all at once, refresh in iced bath to eat along the way. stems can be shaved into salads raw or chopped and added to noodles. the leaves (or rabe) are perfect for soups or in the pan like a kale.

cauliflower | whole roasted is definitely most peoples game. rub with a mix of smashed garlic and chilli (with or without turmeric, extra pepper and sea salt) finish with a gremalata (add pecorino or anchovy or toasted smashed nuts) or lots of fresh chopped herbs. slice into steaks and roast. a million curries and soups. crumbed and fried or pureed.  

roots

purple haze dutch carrots (purple outside, orange inside) | roasted, pickled, grated in salad, not recommended in soups as the purple will turn your soup a funny colour. raw as a snack!

butternut pumpkin | the best slow roasted for that natural caramelising, of course the classic soup, curries.

purple beetroot | roasted is best in winter, but shaved or grated raw as a finishing to salads is refreshing and hydrating or lightly pickled on the side. a light curry with coconut* or in chocolate cake.

the leaves can be used in place of spinach or creamed with rocket & chard.

*curries don’t need to include a whole lot of dried spices. light curries are beautiful and if the dried spices you have aren’t fresh they can overpower everything and taste dusty. I prefer to use all fresh ginger, turmeric and curry leaves, a little garlic, plenty of black pepper with fresh tomatoes or coconut cream and heaps of fresh herbs. toast your dried spices before combining and using for a better overall flavour profile.

When making soups merge away from store bought stock or broth they are extremely watered down and won't effect the end result at all if you're using fresh ingredients. When making soups try not to boil boil boil, instead leave to lightly simmer over a longer time.  If you like to include bone broth into your winter diet I would recommend Love & Bones Broth although making your own is simply enough :

Good quality roasted bones, water, apple cider vinegar, onion, carrots, celery, any other vegetables, bring to simmer and let it slowly, slowly do its thing, skim impurities of the first few hours. I do mine for 24 hours (overnight I set an alarm but thats just me!) for exact quantity breakdown hit a google search.