It’s no secret to locals and regular visitors to the South West that the Margaret River Farmers’ Market is more than just a place to pick up a shop. With a framework that ensures stallholders are local and a population that actively shuns the corporate, Saturday morning vibes are, well, “very Margs.” There’s no reselling, no craft stalls, just an abundance of seasonal produce from farmers for consumers.
This didn’t just happen overnight, being one of Australia’s oldest as recognised by the Australian Farmers’ Market Association. The first was started in the Yarra Valley back in 1999, with Margaret River getting in on the act in 2002. It’s Western Australia’s oldest, working to what AFMA calls a “fundamental paddock-to-plate proposition.”
While it’s gradually become a destination for tourists, named Delicious Awards Most Outstanding Farmers’ Market in Australia at the Delicious Awards back in 2018, it still exists to serve those who live in the region. For many of them it’s not a case of idly wandering, more a well-drilled routine where you get in early, make your rounds and then allow yourself a coffee or a bite to eat. Here’s some of the people and produce to have on your radar.
Mario’s Garden Karridale
Mario Iannarelli has reached the status of only needing to go by Mario, known throughout the region’s restaurants for his heirloom tomatoes, or “Mario’s tomatoes” as many chefs will tell you. Let them be your reason for visiting Mario and Jenny but walk away with a wider haul of spray-free seasonal produce and a hefty arancini to carry you through until a second breakfast.
Resident Coffee Roasters
A very Margaret River story, Kieran and Emma Weir first stumbled across the town on an Australian road trip. Charmed, the Brits made their way back and have since immersed themselves in community and coffee. What started as a hobby for Kieran has grown into a shed-based family roastery. Ditch the single-use plastics and grab a refillable Resident Coffee Canister: $1 from each refill goes to Nature Conservation Margaret River, while their “brew good, do good” ethos extends to blends like Grounds for Change, with proceeds going to Just Home, and a Totally Titillating blend that aids Breast Cancer Care WA. Great coffee, great vibes, very Margaret River.
Harlequin Desserts
Witchcliffe-based Nadia Haskell is well known for her dessert creations, often found supplying bespoke cakes at weddings and catering for events. But for those with a serious sweet tooth, a market day fix is what’s needed. Initially trained in the UK, Nadia earned her Master Chocolatier stripes in Italy back in 2016. Think freshly filled brioche doughnuts, peanut caramel slice, white chocolate and raspberry blondies, or chocolate ganache brownies with candied almonds. Adept at creating desserts that are gluten and dairy free, she makes sure that no customer is left without a sugar rush.
El Kapo
Small batch hot sauces using organic ingredients are an easy sell for most. Add in the fact that they’re crafted by Margaret River chef Segun Kapo, and it could be a simple case of “take my money.” We all have our tastes, from green tomato and jalapeno to roast garlic and chipotle, or classic Caribbean jerk. Buy a brace of sauces and find a favourite.
Jacob’s Honey
As origin stories go, this one is pretty cute. Started by 10 year old Jacob as a backyard pursuit to pollinate his family’s vegetables and fruit trees, Jacob’s Honey has become a market staple 12 years on. Now commercial honey producers, this is a real taste of the South West and its native flora. Once you’ve had what could be termed “proper honey,” you’ll never go back to the mass market stuff.
Má Là Dumplings
Teesh and Matt Law handmake traditional northern Chinese-style dumplings in Margaret River, and while they’re a staple in a lot of retail outlets these days, heading to the bright blue van on a Saturday morning is a must. The quality of ingredients is high, and whether you’re going for classic pork or rankin cod and leek, you’ll not want to skimp on a douse of chilli oil and black vinegar. So good, you’ll want to grab a bottle for home.
Margaret River Gourmet Truffles
Very much a seasonal visitor to the market, typically between June and late August, you can pick up freshly harvested black truffles. For a time, it was doubted whether the cultivation of Tuber melanosporum would be possible in the region, with the Southern Forests to the east having ideal conditions from soil to temperatures. But commercial yields have taken hold, and Margaret River has a foot in this culinary gold rush. MRGT also produces truffle oil and honey using their truffle and premium olive oil and Marri honey.
Cambray Cheese
Almost as old as the market itself, Cambray Cheese is one of Western Australia’s best known and revered cheesemakers. A family business operating just outside Nannup, they raise and milk sheep to make their ewes’ milk cheeses, which range from hard to soft, with a blue for good measure. If you’ve not tried Cambray before, it’s perhaps a good opportunity to buy several, because a cheese board is always an acceptable meal.
Foley’s Frothing Fermentations
As with others at the market, Margot Foley first tried fermentation as a home cook, and this led to something a lot larger. Established in 2011, Foley’s Frothing Fermentations has been a staple at the market for years. They work closely with regenerative and organic farmers locally, taking seasonal ingredients and creating something that tastes great but has that added power of natural probiotics. New to fermented foods generally, or the range, you might want to go for a sauerkraut or kimchi, perhaps dipping your toe in with their probiotic miso salad dressing.