Market Shed on Holland Review

The Market Shed on Holland is the Willy Wonka Chocolate Factory of Radelaides health food movement. It even has the (healthy) chocolate treats!

 

What a delight to join fellow Yelp website users, hosted on a rainy Sunday by our perpetually sunny Yelp Adelaide Community Manager Chloe, in the rejuvenating surrounds of the Market Shed. Tucked in behind Gilbert St IGA on the south side of the CBD, the market shed used to be a carpark. Now it is an undercover space filled with stalls of passionate foodies with a focus on local, organic, sustainable, raw & vegan products.

 

 

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. 

 
Jono and Marilyn. Photo: Willunga Wino



 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!)


 
Gorgeous flowers. Photo: Willunga Wino



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.



 
Stu the Tea Catcher. Photo: Willunga Wino

And remember: it pays to buy good tea!

 
 
Stu’s motto. Photo: Willunga Wino


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. 



 
Nicole and Marlee from Bona Food. Photo: Willunga Wino



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.


 
 
 
 
Bona Foods quiche. Photo: Willunga Wino
 
 
The choc mint cake on the counter looked too good to resist, and it was an impressive portion at the cost of $6.50. It was moist, chocolatey and minty with a tasty ganache on top.
 
 
 
 
Mint Slice cake. Photo: Willunga Wino



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!


 
Bona Foods choc mousse. Photo: Willunga Wino



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. 

 
Jo from the wholefoods shop. Photo: Willunga Wino
 
 
Jo’s mum hand-grinds the kicharee spices in a mortar and pestle (in return for chocolate almonds & coconut nectar!). 1 cup of rice, 1/2 cup mung Dahl and spice makes a pot of kicharee alkaline soup for up to five people. The whole food shop is all organic and has all sorts of nuts, grains, bulk washing liquids and more, and is found in front of Bona Foods, through the big aqua door at the back of the shed.
 
Essential kicharee ingredients. Photo: Willunga Wino



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.

 
 
Sarah and Fransesco, with Jono looking on. Photo: Willunga Wino
 
 

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. 

 
 
 
Polenta stacks ready for the Yelpers. Photo: Willunga Wino
 
 
Pumpkin, salted ricotta & pesto lasagne is rich and sweet from the pumpkin. 
 
Lasagne and polenta. Photo: Willunga Wino



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. 


 
Tanya, Amber and Michael. Photo: Willunga Wino



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.



 
The Walnut Tree inspiration. Photo: Willunga Wino



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.


 
Walnut Bar burger. Photo: Willunga Wino



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.

 
 
Nicky & Mark from Clear Hills Farm. Photo: Willunga Wino



We sampled their zucchini fritter with spiced quesadilla  sauce. 


 
 
Savoury, spicy, tangy zucchini fritter. Photo: Willunga Wino



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. 

 
Hot smoked garlic. Photo: Willunga Wino



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. 


 
Barry with enough cinnamon for a million chai teas. Photo: Willunga Wino



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. 


 
Smoked salt. Photo: Willunga Wino



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. 

 

 
Kris Lloyd. Photo: Willunga Wino


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.



 
Some of the Woodside range. Photo: Willunga Wino
 
 
Daniel & Caitlin at The Little Orange Arancini and Pizza provide sit down hot meals at the back of the Shed. 
 
 
 
Delicious potato & rosemary pizza with Woodside goats curd. Photo: Willunga Wino
 
 
Daniel used to be a professional chef, inspired by arancini being the first thing made as a professional chef. Hot, fresh, made to order wood oven organic pizze, and arancini fried in organic coconut oil, are authentic and delicious.
 
 
 
 
Porcini arancini with rocket pesto. Photo: Willunga Wino


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.


 
 
Sweet fritoles. Photo: Willunga Wino



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. 

 
 
 
Aki preparing our bento. Photo: Willunga Wino
 
 
Vegie paella, vegie curry and potato tortilla went into the bento ($12), along with salad topped with cashew cheese, and two lovely pieces of carrot cake for afters. All components were very tasty and fresh.
 
 
 
 
Contents of the Bento. Photo: Willunga Wino
 


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!



Rating : 5 Glasses 
Price: $$
Menu – Almost everything food related
Meal Size: From tastings to gull meals and groceries in between.
Atmosphere / Ambiance: 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:

https://www.facebook.com/pages/The-Market-Shed-on-Holland/665281516833656 

1 Holland St
Adelaide
Tel No: 0411 201 760

Opening Hours: Sun: 9:00 am – 2:00 pm
Access: Plenty of spots on Gilbert St


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