Your Weekly Guide to the Marlborough Farmers’ Market…

Wrap up warm this Sunday and come and visit us for fresh shopping and a hot breakfast.  Our cheery stallholders have been up since the crack of dawn to bring farm fresh produce to town and they are happy to share their expertise.  Come and visit, we’d love to see you.

See you this Sunday from nine til noon at the Marlborough Farmers’ Market!



If you haven’t already, don’t forget to join us on FaceBook!




Make sure you visit Margaret this Sunday – try her Traditional Country Preserves and enjoy the delectable fudge and muffins.

The nuts have just been cracked at Riverina and Nutt Ranch – so they’re fresh and fabulous.

Gluten-free empanadas and fresh pasta are available this week at Pedros – mmm mmm!

The eggs are golden and gorgeous at Koromiko courtesy of their happy free-range hens.

There’s delicious brunch options available and great coffee so come when you’re hungry!

Our weekly Farmers’ Market regulars include … Harwoods Produce, Face-painting, Koromiko Eggs, Marlborough Nursery, Ngamahau Fish, Pedros, Peter the Swiss Butcher, Riverina, Spudz n Greens, Traditional Country Preserves, and Koffie or Ritual.  There’s plenty more stalls popping up through Winter too – look out for Premium Game, Seasons, Feast Merchants, Limrose, Garden Bees and Purple Patch.


Recipe: Sweet Chilli Fish Cakes


One of my favourite things about the Marlborough Farmers’ Market is the element of surprise.  I’m never sure what the fresh fish of the day will be at Ngamahau but they’re bound to have something suitable for this recipe every week.


Ingredients: Serves 8 

  • 450g boneless fish fillets, cubed
  • 1/2 cup plain flour
  • 2 tablespoons oyster sauce
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 1/4 cup chopped coriander
  • 4 spring onions, sliced
  • 1 egg
  • extra flour for dusting
  • 1/2-1 cup oil for frying

Preparation: 45 min  › Cook 15 min  › Ready in 1 hour 

  1. Combine fish, 1/2 cup flour, oyster sauce, sweet chilli sauce, fish sauce, brown sugar, coriander, spring onions and egg in a food processor. Process until well combined. Place in a bowl and refrigerate for 30 minutes.
  2. Shape mixture into patties and dust with flour.
  3. Pour enough oil into a wok or frying pan to about 1cm depth. Heat over medium-high heat until hot.
  4. Fry fish cakes for 8 minutes, turning once, or until golden brown.




Why buy free-range eggs?


Do you know where your food comes from?  All of our Farmers Market Stallholders are proud of the food they produce and happy to share their knowledge about it – please feel free to ask.