We have lots of exciting new products (and a new stallholder)….
DUCK EGG CUSTARD
Made using fresh Jersey milk from Allard’s Dairy in Burringbar, vanilla beans from North Queensland, and Woodland Valley’s own fresh pasture-raised duck eggs from their farm near Burringbar, Woodland Valley Farm’s home made duck egg custard is all natural and oh-so-good. It’s rich, creamy and utterly delicious.
INDIAN CURRY PASTE
Renowned for their flavoursome sauces and curry pastes made from local ingredients, Church Farm are now making an Indian Curry Paste flavoured with fresh onion, tomato, ginger, turmeric, chilli and spices. It makes a super easy meal – just add the contents of the jar to a saucepan and fry, add meat fish or vegies, coconut milk and serve.
One of the oldest grains known to man, Khorasan is known to be gentle on the digestive system and is often used as alternative bread for those with wheat intolerance. It’s very high in fibre and has a rich nutty, buttery flavour. Sourdough specialists Crabbes Creek Woodfired have recently started using this ancient grain to create their own Khorasan loaf.
Fermented food creator, Katerina Suria, of Suria Foods, runs a no-waste operation, coming up with creative solutions to avoid anything being thrown away. Her mushroom broth is an excellent example – using the offcuts from her jars of fermented mushrooms, she adds herbs, and leftover veggies and simmers for 8 hours to create a richly flavoured mushroom broth. It has the same prebiotic benefits as bone broth, says Katerina, and is ideal for using in ramen-style Asian soups.
If you haven’t tried the pecan spread from Nimbin Valley Pecans and Rice yet, do yourself a favour. Enough said.
AND LAST, BUT NOT LEAST, SCRATCH PATISSERIE JOIN US AT NEW BRIGHTON!!
If you’ve ever visited their stall at our sister market Mullumbimby Farmers or been to their shop in Mullumbimby town, you’ll understand why we’re so excited to have Scratch join us at the market. They create some amazing sweet French-style pastries, including almond croissants, pan-au-raisin and profiteroles, along with fresh baked bread, and home made cheese and spinach rolls, Hayters Hill beef rolls and pork and fennel rolls. SO good.