Canberra’s newest farmers market opened to throngs of people on Sunday, 7 February and its popularity continues to grow.
The promise of a lively, dog-friendly atmosphere with music and a collection of fresh artisan produce was a huge drawcard for thousands of Canberrans to attend the Haig Park Village Markets, including me.
Located in the heart of Braddon in the beautiful, revitalised park, the weekly market has over 40 stallholders selling everything from chorizos, farm fresh eggs, bread and flowers to Jordanian cuisine and locally produced crafts.
Aside from the ubiquitous cup of coffee that every market goer was toting and a beautiful bunch of flowers, here are my top three picks for items to munch on and take home.
Synonymous with producing delicious desserts for over a decade in Canberra, and a staple on the Canberra market scene, the Dream Cuisine stall is full of classic French pastries, sweet colourful macarons, and indulgent fudge brownie cookies.
It is a perfect stop to pick up breakfast to accompany a cup of coffee while perusing the other stalls. Flaky croissants are piled high alongside tempting danishes with fresh, vibrant seasonal fruit. My pick for breakfast to eat one-handed at the market is always the humble chocolate croissant for a sweet start to an early weekend morning.
One of the highlights for me of any market visit is trying and discovering the hot foods on offer from passionate local producers. Many of them use it as a launchpad and test site before opening their own permanent eateries.
Haig Park Village Market has a good selection of veteran and new stalls to satiate those hunger pangs. My pick for lunch is Octoball, serving the popular Japanese street food, Takoyaki. You can watch as they masterfully cook the round battered ball of deliciousness. Available with an octopus, pork or vegetable filling.
With a European background where generations of their family lived on the land growing, producing and preserving their own food, the owners of Deda’s Smokehouse continue to maintain their culture and keep the art of smoking meats alive.
Named after the ‘Dedas’ (which means grandad) in their lives who spent countless hours each season smoking and preserving meats in their own backyards, their market stall sells artisan salami using Australian meat made traditionally with methods passed through the generations. The products make a great take-home addition to a grazing platter.
The Haig Park Village Market is held every Sunday, rain, hail or shine, from 8:00 am until 2:00 pm.