Open Wednesdays, 8:30 am to 2 pm from May to October

Guest Chef from Primal Cuts

fried pig’s ear salad from Primal Cuts

recipe and ingredient sources for the Guest Chef spot
gorgeous ingredients formed the base of the salad. colourful heirloom carrots, radishes & zucchini from Martin’s Fruit & Vegetables and Woolderdale Organics


Guest Chef Lucas from Primal Cuts, with his lovely assistant Hannah prepping the ingredients on site.


starting with chopped summer squashes


add gorgeous heirloom radishes for a bit of a spicy kick  
peeling colourful carrots to add to the salad


frying up the pig’s ears to top the salad


samples handed out to eager market customers.  
 our lovely guest chefs handing out samples to happy market-goers