Come and veg out at the Market this Labour weekend

I can’t think of anything more enjoyable this Labour weekend (which commemorates the struggle for an eight-hour working day of course) than pottering and relaxing at the Marlborough Farmers’ Market.

One of the very best way to kick it off the Sunday is with a visit to the market to stock up on salad ingredients, nibbles, spreads, breads, and seedlings. Treats are allowed on long weekends, so I am going to splurge on my favourite market indulgences. I am planning my perfect Sunday, are you set for a fabulous weekend?

See you this Sunday from 9am – 12pm at the Marlborough Farmers’ Market!


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

Here is a taste of what’s on offer this weekend

It will be hard to resist brunch at Feast Merchants : bacon burnt ends, cornbread, roast tomato salsa, fried free range Koromiko egg & Slow roast lamb shoulder flatbread & Grandma Dickys yo yos.

Baked treats

We’ve got quite the selection of European baked goodies around the Koffie cart, perfect for this long weekend.

This week we welcome back Annette Michna-Konigstorfer of the Snail House Bakery 🐌🥖🥨🍞🥐. Annette has been touring Europe, sampling as much bread as possible, in Germany, Austria, Spain and France. She will be selling fabulous, healthy, yummy, German style rye sourdough and wheat sourdough breads. Also everyone’s favourite cinnamon snails will be back as well as chia seed crackers, and a cake or two along with Cristina Cocchi’s D’Vine Italian specialties.

On the other side of the coffee cart visit Lola’s French bakery. a must-try are the Almond and Almond Chocolate croissants,  made with “crème d’amandes” (almond cream). This sweet almond paste is used in many French recipes such as the cake called “Pithiviers” (from the town located in the Loiret) and especially so in Lola’s Almond croissants.



Did you know Pedro in his blue caravan has at least nine amazing flavours of Empanadas? For the carnivore there is a choice of Spicy Beef, Chicken and sweet Basil Sauce, Spicy Pork and Sage, Venison and Port Wine sauce. In the veggies section he has Goat Cheese and Spinach, Chilli and Garlic Prawn in a cheese sauce. Vegans have a choice of Roasted Pumpkin and Onions and Re fried beans and corn. Then there’s the sweet Spiced Apples, Walnuts and Raisins Empanada on special this weekend.

Most of the flavours come in Medium size and Cocktail size, great for entertaining.

Pedro also has homemade Gluten free pasta and Gluten free Empanadas.


We’ve got a great selection of preserves at the market. It’s time to stock up on pickles for the weekend cheeseboard, from Three Cats. But it’s the Three Cats vegan meringues and shortbread that will be just what I need for my late afternoon break after a spot of gardening.


Do you have your family lunch boxes sorted? FRUT4U is putting on a Royal Gala Apples only $1 per kg. It must be Spring madness…

Mississippi Herbs has reintroduced their salad dressings. Made with their own spray free herbs, Marlborough olive oil, Marlborough salt, Bush’s Molesworth honey and their own spray free lemons and limes, almost the only thing not from Marlborough is the bottles they are packaged in. Come and taste test Herb Dressing or Lemon and Lime Vinaigrette this Sunday.


Cooking Demo this Sunday

At 10:30am secure yourself one of the seats at the mobile kitchen, (next to the busker’s gazebo) and watch chef Roger Raizada from Raizada Restaurant. ‍

He will show you a super healthy curry recipe. Feel free to ask questions and get the chance to taste & sample the finished dish.



Pinoli Pine Nut Crusted Fish

Pine nuts balance the lemon and herbs in this recipe and can be used on just about any fish.

60 g (1/2 cup) unseasoned breadcrumbs
2 garlic cloves, minced or pressed (from our veggie stalls)
2 teaspoons dried oregano
1 tablespoon grated lemon peel
½ tablespoon Marlborough Sea Salt (Community Stall)
½ teaspoon black pepper
½ cup (150 g) Pinoli pine nuts (Pinoli Premium Pine Nuts)
1 Koromiko free range egg
700 g Ngamahau Fishery fish
Isobel Olive oil

In a blender or the bowl of a food processor, combine the breadcrumbs, garlic, oregano, grated lemon peel, salt & pepper and process until well blended. Add the pine nuts and process until evenly chopped. Place the breadcrumb mixture in a shallow bowl large enough to hold one fish fillet. In another bowl, beat the egg. Dip each fillet into beaten egg and then coat with the bread mixture. Place breaded fillets on a plate. Heat a large fry pan. Add 2 tablespoons of olive oil. On a medium heat cook the fillets about 3 minutes for every 1 cm inch thickness of fish.


Curtesy of http://www.pinoli.co.nz/recipes