Purchase a chopping board for $30 and you can take yourself on a tasting trail for free. Alternatively, borrow a board and collect sample sized portions along your choice of tasting trails for $3.50 a sample.
Jono & mum Marilyn Kaitatzis who have run Gilbert St IGA for 20 years, were inspired by the worlds top organic markets to open the Market Shed on Nov 17th 2013.
First stop, before the tour even started, was Grand Flowers of Hyde Park for oriental tiger lillies ($20) and a gorgeous potted red chilli in a cute little hessian bag ($15). Service with care and a smile ( plus they take credit card!)
Stu the ‘Tea Catcher’ has been experimenting with organic teas of the world since he was on his 20’s. Hot tip: keep your water to a max of 70 or 80 degrees and re-steep again & again for max value & softest tannin. All teas are made from camellia leaves, just with different withering & fermenting techniques. First flush (spring leaves) are milder & more gentle than second or later flush which have more astringency and longer palate. Visit Stu for a four cup tasting paddle for $12.
And remember: it pays to buy good tea!
Nicole & Marlee’s journey into vegetarianism, photography and design has resulted in Bona Food store & magazine. Their love of simple, healthy, fast-to-make food that is seasonal, local, organic and mostly raw has a loyal following.
On my first and earlier visit to Market Shed on Holland, I opted for a piece of Bona Foods’ beautifully colourful vegan quiche with three healthy salads, ($12) for my late lunch. The quiche was delicious – better than a conventional quiche! The salads had a beautiful house made dressing and each had a distinctive flavour & texture.
On the Yelp tour, we sampled their raw chocolate mousse with lovely fresh organic fruit to dip. It only has three ingredients, cacao powder, avocado and honey!
Jo the organic advisor for the market is an expert in Ayurveda and a former nurse. Jo manages the Wholefoods in the City store in the Market Shed, and was also the organic consultant for the creation of the market. Kicheree in India is a cleansing tonic food helpfully to your digestion, and can optionally help you do a fast.
Cicchetti is traditional Italian tapas from Venice. Sarah and Fransesco’s organic Italian home cooked food stand offers a wide variety of bottled sauces and hot dishes made with premium local organic ingredients. Lots of vegan options too.
Spoiled with samples, we tried roasted polenta stacks, with sun dried tomatoes they sun dry themselves, which are savoury and delicious. Polenta with squid cooked in its own ink is richly flavoured with the sea.
Forget greasy burgers and milkshakes, opt for Walnut Bar, Australia’s first nut milk bar, for a burger and vanilla bean nut-milkshakes! Tanya, Michael & Amber at the Walnut bar also run Amber’s Organical Retreat and here specialise in organic, dairy & gluten free nut milks ($9.90 for 750ml, $6 for 250ml) and burgers, also stocking some nut cheeses.
We tasted almond nut milk (choc maple, native Aussie bush food wattleseed (toasty with a hint of coffee), and vanilla bean flavours), buckwheat granola with banana and cashew cream, sweet/savoury rosemary glazed walnuts, some nut cheeses and banana flour marble cake tastes which is a virtuous & gluten free version of the cafe favourite.
Unlike a traditional milk bar, the burgers are a sweet potato & chickpea patty with gluten free psyllium husk burger bun. Paired with a nut-milk shake and you have the classic combo re-invented with a modern Adelaide twist.
Clear Hills biodynamic farm in McLaren Vale have a Mexican themed food stand, after having run the Tango Turtle Cafe in Willunga for some years. Supplied by the biodynamic garlic, fruit and veg on Mark’s fathers farm, Nikki creates all manner of sauces.
We sampled their zucchini fritter with spiced quesadilla sauce.
Garlic is like a baby, it spends nine months growing and then you can’t get garlic anywhere for 3 months of the year. To get around that, Nicole and Mark smoke their garlic to preserve it, then pickle it lightly. It can be eaten straight from the pack or added to pasta or Mexican food.
If fresh garlic is more your thing, Mark’s father’s biodynamic garlic is available here too, or at Willunga Farmers Market. There are also lots of lovely fresh greens like kale and rainbow silver beet.
Beach Organics operate from an organic farm at Port Elliot on the Fleurieu and hold full NASAA certification for authenticity. Barry Beach is the man behind the name.
Beach Organics has their fresh produce, and also a spice business, including coconut palm sugar (the WHO’s healthiest sweetener in the world), Fine Foods Award winning flavoured salts including chilli lime and smoked, comets tail peppercorns (reputed to be nice in a glass of champagne) and fragrant wild harvest long peppercorns, shade grown lampung pepper (the premium one) plus muntok white pepper, cinnamon, vanilla beans, Moroccan saffron, and Argan Oil for hair and skin.
As if that isn’t enough, also 100kg batches of 15 kinds of organic sourdough bread including raw cacao nib and almond, and sprouted grain and rye! And then there is the raw, organic chocolate, flavoured with honey, chilli, vanilla and more. The raw cocoa nibs are dry, but very floral, and full of goodness. They are ground (conched) with cacao butter, vanilla, a pinch of salt and any flavours to make their own bean to bar chocolate. New is the saffron infused sea salt with lemon!
Kris Lloyd’s philosophy is single herd, happy cow, happy goat, happy cheese, happy Kris! Curator of Woodside Cheese Wrights in the Adelaide Hills, Kris believes just like terroir affects wine, that it also influences the food we produce in with micro-regional flavour profiles. A really interesting concept I am sure we will hear much more about in the times to come.
All Woodside cheeses are handmade, and from single herd, no milk mixing. The Monet has long been a favourite of mine, a goats cheese with fresh edible flowers covering it – a real work of art from our own Adelaide cheese artist.
Daniella and her mum Diana from ‘ma & me’ have Croatian-Italian heritage, and specialise in the traditional sweets called ‘fritole’, sweet ricotta puffs flavoured with orange.
Wild Fox organic wines also were sampling their organic bubbles (white and red) plus rose.
On our first & earlier visit to the Market Shed, Mr Wino also enjoyed an Aki’s Hand Japanese Fine Food bento box for $12, where you are able to select three options from a list of at least five.
The creation of the Market Shed, the inspiration from the Gilbert Street IGA owners, and the individual stallholders themselves is admirable. Visit for yourself to discover more Market gems!
Menu – Almost everything food related
Honest, friendly, inviting.
Standout Dish: Australia’s first burger & nut-milkbar!.
Service: So helpful & knowledgable.
Online Booking: No, but not necessary.
Restaurant Details and Location:
1 Holland St
Sun: 9:00 am – 2:00 pm.
Access: Plenty of spots on Gilbert St