The Easter bunny's here and its time to party.

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The Easter bunny's here and its time to party.

29th March 2018

Hi there

It’s arrived – the biggest weekend Dunedin has ever seen – a true eggs-travaganza! The city looks wonderful, the sun will shine and we feel sure that our southern hospitality will wow all our out of town visitors. The clocks go back on Sunday morning so we also get an eggstra-long sleep in as well as a four day weekend. It just keeps getting better!

The market will be eggstraspecial and I know that most of you reading this will hippity hoppity along first thing to make sure you get your weekly supplies. Easter is such a wonderful holiday and the market has all your foodie needs covered.

As from this week we have another coffee vendor at the market. The Trust has been aware and taken heed of the feedback from customers that the wait times for coffee are too long. Hussey and Laredo (yellow, Zephyr caravan at south end of the platform) will be serving up Vanguard coffee – locally roasted goodness. So each corner of the market now has a coffee vendor! Eggsellent!

Now that I’ve eggspoilted my very limited Easter vocab to the max and scrambled your brains with silliness read on to get a sense of the market this week.

See you Saturday




This Week in the kitchen

Its an exciting week at the market with people flooding into the city for a wild weekend, but we also have a new chef!
His name is Jack Gould and he is here to wow us with some amazing food. 
Check out this Zhoug recipe a middle eastern hot dressing which will match fabulously with Persian Squash Stew 


for a hard copy of this weeks recipes click here:


Persian Squash Stew

Produce from Ettrick Gardens

View Recipe


Produce from Ettrick Gardens

View Recipe
cucmber salad.jpg

Raw courgette salad with green chilli, mint and feta

Produce from Kakanui Produce

View Recipe
beetroot soup.jpg

Beetroot soup

Produce from

View Recipe
ricotta brushetta.jpg

Bruschetta of ricotta hazelnuts and honey

Produce from Blueskin Bay Honey Hazelnut Estate

View Recipe

Kapowai Brewing Co.


This week we bring you the Ed Sheeran Kombucha, along with our market special. It's Ginger flavour, of course!!! And, you might notice it bears quite a resemblance to the original Ed ;)

Our market special is Pear, Cardamom and Star Anise Kombucha. We're using Louise Bon de Jersey pears from Alice at Otago Organics. Have you tried them?! I'll tell you, it's lucky that we had any left for kombucha because they are just so delicious!!!

Starting this Sunday, you can also find us at the Southern Farmers Market in Invercargill. We'll be offering tastings, and the same market special as Dunedin each week. Come and say hi if you're in the South!


~Heidi & Dave


Otago Organics, This Will be Our Last Week until Spring

Edable Salad.jpg

Our production is slowing down now as daylight decreases, however we will still have ; Some Fresh Herb Bunches, Packages of Dried Herbs which are much fresher and more fragrant than those usually available,  some Salad with Edible Flowers, Sorrel Packs, plenty of Courgette Flowers with recipes, a few artichokes, and one or two packs ( approximately one gram ) of New Season’s  Saffron Threads produced on our Henley property.


Medlars at $4.00 KG are ready now. Medlar is fruit originally from Persia,  related to quinces and apples, and part of the rose family. The fruit is picked in the autumn when the leaves start to fall off the when they are both too sour and too hard to eat. The fruit needs to rot a bit first (this is called "bletting") before it is actually considered "ripe" enough to eat. This takes about 2 to 3 weeks in storage, or upside down on a plate. They will become soft, mooshy brown, sweet and tasty with a flavour close to applesauce or cider.  Come and taste Medlar Jelly and pick up a  free recipe and information sheet along with your Medlars.


Have a good winter



La Crepe


Jam Of The Day: Peach & Plum $5.50

Sweet Crepe:  Nectarine  Dream, Nectarine  Jam, Poached Market Nectarine With Confectioner’s Custard $10 Or With Whipped Cream $9.50

Savoury Crepe: Vegan Pesto With Fresh Market Tomatoes (Vegan) Or Roasted Pumpkin & Onion With Or Without Feta (Vegan Or Vegetarian) Or Caribbean Braised Pork With Vegetable With Cheese Or Hummus And With Salad & Dressing Or Egg  $10


Ettrick Gardens

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New This Week

Coloured Carrots, Red Delicious Apples, “Red Ruby” Potatoes

“Fresh This Week”

Pumpkins & Sweetcorn 9 Varieties Of Apples & 6 Pear Varieties

Royal Gala, Peasgood Nonsuch, Huaguan, Cox’s Orange & Golden Delicious, Pacific Beauty, Fiesta & Sweet Lady Apple, Doyenne Du Comice, Star Crimson, Winter Nelis, Beurre Bosc, Taylors Gold, Honey Pears

Agria, Red Fantasy, Heather & Highlander Potatoes, Supersweet Honey N Pearl Sweetcorn, Silverbeet, Gold Beetroot, Butternut, Leeks, Pumpkin & Buttercup Squash, Broccoli, Cauliflowers, Carrots, Pumpkin, Spring Onions, Onions, Red Cabbage, Parsley, Basil, & Beetroot, Coloured Peppers, Kale, Cavolo Nero & Chillies 

Super Special On

5 Kg Potatoes Only $10, Chillies $2.50 A Bag, Pumpkin Large $4 Each

Please Recycle “Our” Pottles And Punnets Each Week.

There Will Be A Crate Under The Apple Table To Put Them In. Please Bring Your Reusable Shopping Bags. Thank You “Love Our Planet”

Ettrick Gardens On Your Right At The Main Gate, Or Rapid 5104,  State Highway 8, Ettrick. Central Otago.  03 446 6863

Follow Us On Instagram & Facebook


Holy Cow


Autumnal Greetings from Holy Cow

We’ve had 5 new calves born over the past couple of weeks, meaning supply is increasing and this weekend we’re bringing cream back to the market!
Available in 250ml/$6 and 500ml/$11. Just in time for Easter. Hopefully butter next week!


Lebanese Cuisine Easter Cookies

easter cookies.jpg

Afife has been selling these traditional middle eastern cookies at the market for ten years. Why not try and make your own over the holiday?

Easter Cookies ( Ma’amoul)  

2 cups semolina

½ cup milk

2 cups flour

200grams melted butter (UNSALTED BUTTER) or Ghee 

1 tsp. (orange blossom essence) or 1 tsp. rose water

1.5 cups caster sugar

1 cup crushed mixes nuts

400 grams Date filling

1 teaspoon cinnamon

¼ cup water

½ cup powder sugar

Note : if you need more flour or milk add more milk or flour .

Prepare the filling first.

Date Filling:

Place water and Dates in the sauce pan and let boil for 5 minutes. Cook on a low heat, stirring the dates and pressing down until they become a soft paste. Remove and cool. 

Nuts filling:

Roast 1 cup mix  nuts in a frying pan on  the stove to get the smoke flavour. Place the nuts into the food processor until they become like bread crumbs add cinnamon and sugar. Place the semolina and flour in a large bowl and mix together thoroughly with the nut mixture. Melt the butter, gradually blend it into the dry ingredients. Knead well. Make the pastry into small balls about 5cm in diameter. Hollow out the centre of each ball with your index finger by pressing around the inside of the ball to make a shell about 6mm(1/4 inch) thick. Fill the hollow shell with a small spoonful of the date mixture. Press the dough together to enclose the filling. Flatten the shell into a pie shape by pressing lightly between the palms of the hands. Make a design on top by pinching with a fork. Traditional rich Easter cookies are moulded in the bowls of decoratively carved wooden spoons before baking. Place the cookies on a baking tray and cook in a very hot oven 200 degrees for 20 minutes, until lightly browned.


Sifted icing sugar over on the top of the cookies after they cool down.


Steamer Basin Brewing




We’ve a fun beer for you to try this week, Cherry Pop. It’s a pilsner with a pile of surplus sweet cherries plus some sour cherries from Earnscleugh Orchard. Pink and bubbly, it tastes just how it looks — cherry all the way down!


NZ Nuts


We regret that harvest demands have to take precedence this weekend – I will be back in the market next week

Best wishes for a wonderful market this weekend – so sorry I am missing it




Dunford Grove


Well happy Easter everyone.  Check out these Dunford Grove Lemon Olive Oil hot cross buns!  For the recipe see the Dunford Grove Facebook page. 

Did you know?

An olive tree is basically a factory that turns sunlight into oil.  But no oil forms in the olives until after the olive stone hardens.  Stone hardening only occurs in late January so these trees have a lot to do between then and harvest in May!

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