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