Get ready for a festive feast at our Christmas Market this Sunday! Pedro is offering a special deal—12 empanadas for $25, saving you $5. Three Cats have a limited run of Pickled Asparagus, perfect for platters, and small jars of fruit jellies, ideal as stocking fillers. Mama Lou’s will feature Swiss Christmas biscuits that are entirely plant-based. Luana will also have bottles of chai tea available, and Mississippi Herbs is offering specials on basil plants in various sizes and varieties, including regular, Thai, lemon, and Greek mini. Windsong Orchard brings organic plums, blueberries, and stunning Christmas lilies, while Gourmet Deli offers handmade traditional Christmas cakes and fruit mince tarts—simply the best! For your Christmas table, there are strawberries, blackberries, boysenberries, and raspberries for pavlovas, Mahikapawa for new potatoes for Christmas lunch, and perfect flowers including sunflowers from Taylor Family Farming, gerberas from The Pot Shed, Christmas Lillies from Limrose and beautiful bouquets from Fantail Fields. And don’t forget your fresh eggs and bacon for a delicious Boxing Day breakfast! Stop by the Info Stall for the perfect secret Santa gift, including Boom sauces.

An Apologie -  last week we ran a recipe for a Strawberry Cheesecake from Golden Mile Produce, unfortunately there was a couple of  errors, so I have redone the corrected recipe here.

Strawberry Cheesecake

200 grams plain biscuits of your choice, crushed

75 grams butter, melted

3 teaspoons gelatine

1/3 cup cold water

250 grams cream cheese (never use lite as it doesn’t set the same)

200 grams strawberry yoghurt

¾ cup castor sugar

250 grams Golden Mile Produce strawberries

300 mls cream, softly whipped

Serves 8-10

Prepare 23 cm springform tin with baking paper.

Combine the crushed biscuits and melted butter and press into the bottom of the tin.

Chill whilst making the filling.

Mix the gelatine and water and heat gently at 10 second intervals in the microwave

until gelatine has dissolved. Set aside to cool.

In a food processor, top the strawberries and process until smooth, then add the

softened cream cheese, yoghurt, and sugar. Add cooled gelatine and blend together

until just combined. Fold the strawberry mix and the whipped cream together. Pour

over the prepared base and chill overnight.

Decorate just prior to serving with some additional whole and cut strawberries and

chocolate shards if desired.

Favourite strawberry recipe that we have enjoyed for years (even prior to growing

strawberries), kindly shared with me by our wonderful friend & chef Maree Connolly,

Executive Restaurant Ops Manager, Quench Restaurant and Bar.

For variations, you could swap out the plain biscuits for malt or chocolate , the strawberries could be swapped out for any berry, so many available at the moment, also the yoghurt could be swapped for mixed berry, vanilla or any flavour that takes your fancy.

See you Sunday, 9 to noon, A&P showgrounds.

Lynn Stuthridge

Market Manager

Would you like to know who else is coming on Sunday?

Take a look at our website homepage, to see which stalls will be attending. We update this page  regularly