We found black garlic from Korea – smoked and fermented for 30 days – which had a taste like balsamic and smelt a bit aniseedy; fresh pepper, Milk fed goat, celery salt cure bacon and lovely oils at Oliviers.

I also caught up with quite a few bloggers which was an added bonus!

I bought some Pork and Fennel sausages to cook and drizzle with mandarin olive oil, and some eye fillet to serve with baby asparagus, some brik pastry and delicious pickled onion relish from Barossa foods.

Fresh Green Peppercorns at Damian Pike (the Mushroom Man)

Also at Damian’s, Baby asparagus and breakfast radishes.

Generic Market shot

Kale flowers

Australian native Angasi Oysters at Claringbolds

Dried white mulberries at 53° East

Marchetti Smallgoods

Oil Lamp at Oliviers & Co

Goodies from Olivier’s & Co, Mandarin Olive Oil and Tortas de Aceite

Inside Olivier’s & Co – Happy Fellow Bloggers – We’ve probably just tasted the fig balsamic suspended in lemon olive oil

One of the things I really like about being fully employed again, is that I can be a bit less strict at the Farmers’ Markets.

This morning really felt Autumnal, a chilly bite to the air, which made me anticipate harvest weather and fabulous, overlfowing Farmers’ Markets.

Many people know of my love for the Farmers’ Markets, and I have posted photos of the food I buy, and what I cook with it.  But I’ve not really taken photos of the markets before.  The Convent Markets are a nice size – and if you get there early enough, not too crowded.   I usually pick a friend up at 8am and we are there by 8:30 approx, but the last few markets have seen more and more people getting there early.  We may need to adjust our timings.