Double Bay's Thursdays

Tuesday, 22 July 2014

A little thank you for sharing your love

kittyk40

Delightfully Turkish

Ilse

Damian

Spark Agencies

suzusydney

totraveltoo

Tuesday, 24 June 2014

The River Kitchen talks baking

Baking: we love it, you love it, and your fan base at market loves it! What was the impetus to bite the bullet, follow your passion and turn that dream in to a reality

I was made redundant after working in IT for a big bank for 10 years and I chose to be a stay at home Dad to spend time with my young boys. That gave me a lot of time to think about what I would really like to do and also cook for my family.

I have always loved to cook and with the encouragement of my family and friends, I decided to take the leap....and I am very happy that I have.

The take home soda bread mix is not only a sensational concept but hopefully ignites the creative cook within, after all there is nothing more intoxicating nor inviting than the smell of freshly baked bread. How long did it take you to perfect the dry recipe to that point of "yep, Granny would be proud"

I did try a few variations and combinations before settling on the current recipe. There was a lot of trial and error and quite a lot of bread baked!

It is amazing to see the difference a slight change in weight or ingredients makes to the finished loaf. I feel now that I have a product that delivers every time.

With winter upon us, now is the perfect time to bake your own loaf at home; it not only warms the home but the soul too...plus people are always impressed if you bake your own bread (even with a little help).

What inspires you to create

I really love to cook and naturally want to try new things. My Mum is probably my biggest inspiration. She is constantly sending recipes over for me to try. I really like to look to the past for ideas and love to make the old new again.

Just recently my home town Dingle (in Ireland) was voted the Top Foodie Town of Ireland 2014...I am very proud and hope to fly the flag for them down here in Sydney.

In a relatively short period of time you have proven to be a hit with both the big and little kids at market. What is it about market life that appeals and helps you in your quest to provide perfection

The market is a great place for fresh produce and handmade food. Everyone is passionate about great food and what they are able to create with the amazing produce available in Australia.

The customer gets to meet the producer/maker of the goods and is able to ask questions, which I am more than happy to answer. I love to meet people and share my passion.

There is also good camaraderie with the other stall holders and I source as much ingredients from them as possible.

How would you sum up the world of The River Kitchen in 5 words

Simple but delicious baked goodness

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And we can personally attest to the deliciousness of EVERYTHING via our Double Bay Market taste-ometer rating which in all honesty has far to many +'s to put in one blog. So our advice is to get down, have a sample of his fantastic range which includes gluten free's, sauces and biscuits, along with the bake it yourself soda bread and we believe that you too will be thoroughly converted and will wonder why you hadn't tried it before!

we simply couldn't NOT include a photo of these babies!

Tuesday, 27 May 2014

Ta da......

Ilse

Chelsie

Astrid

Rachel

Double Bay CC

Double Bay Social Hub

Liv

Edge Wellness

Kathie

Tuesday, 18 March 2014

A Celebration of everything that is Slowly Does It Food

Can you give us a brief history as to how "Slowly Does It Food" came in to your life and the process behind the name

"Slowly Does It Food" started out as a packaged food market stall about 4 years ago. The name related to the type of food I cooked and packaged (ie: slow cooked stews, lamb shanks and french daubes) and also to the more general food philosophy promoted by the "slow food movement".

Slow food is about preserving food traditions and promoting agricultural sustainability, bio-diversity, small producers and endangered foods.

Just over 2 years ago I transformed the business to an online food market selling organic fruit & veg, grass fed meats, fresh fish and an ever increasing amount of pantry produce and deli items.

I felt the name "Slowly Does It Food" represented the food ethos of the online shop so I kept it!

Slow food rules!

While you have only recently joined us at Double Bay, you are incredibly well entrenched at our Kings Cross Market (and an insanely popular stallie at that!). What has been the biggest trend for your stall that you have noticed so far?

I would say definitely the biggest growth is with my more senior clientele. The amount of times people tell me that that "this apple" or "that tomato" reminds them of the fruit and vegetables from their childhood has made me realise that we are starting to come full circle with food production.

I genuinely believe more and more people simply want food that has been grown naturally and more importantly, tastes better.

Do you think that there has been a noticeable change in the way consumers shop where opting to shop for organic produce at a market rather than smash-and-grab in a supermarket?

People are definitely more aware that supermarkets put the squeeze on producers & growers making it very hard for them to have a decent income and produce good flavoursome produce.

Generally I hear customers commenting that organic produce offered at supermarkets is of poor quality and range.

My own theory, for what it's worth, is that it is not in the interest of the supermarkets to promote good quality organic produce over conventional sprayed produce.

Spray produce has a longer shelf life, is easier to produce and transport and has a more consistent appearance, so why would supermarkets want people to buy organic produce? Just a theory....

What has been the largest amount of any item you have sold in one day?

Kale! We take 60 bunches of the freshest kale to Market every week, and 3 varieties at that. Along with English Spinach and Silverbeet. We sell over 100 bunches of fresh greens every week and can only see that increasing with Double Bay Market now being part of our Slowly Does It Food world.

Having said that, we noticed a pretty good flow of "have you got any garlic" from our Double Bay'ites so the race is officially on!

In 5 words, why should people buy organic, more especially, buy their organic fare from Slowly Does It Food?

Vegetables taste better from Bob

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And yes they do! Huge thanks to Bob for sharing a bit of what makes Slowly Does It Food an absolute must-buy-from favourite amongst the Double Bay Market community

Tuesday, 11 March 2014

Edge Wellness demystifies the Activated Nut

Can you give a little bit of an overview of how and when Edge Wellness came in to being

Edge Wellness is actually a medical clinic I created in 2006. I wasn’t satisfied with the model of General Practice in Australia – ‘in and out in 5 minutes’! I learned that doctors are forced to do this because of the inflexible nature of our healthcare system whereby they are punished for spending any length of time with a patient, and discouraged from doing much more than write a script and treat the symptom. My medical clinic allows for much more comprehensive hour long consultations, and employs expert doctors who have the space to practise general, natural, environmental and nutritional medicine.

Working with such amazing practitioners exposed my wife (Astrid) and me to all sorts of things like Paleo, Organic and our famous ‘Activated Nuts’!

They are the best nuts we’ve ever tasted; we love baking with them and snacking on them all day.

Patients started buying them in clinic, and before you knew it Astrid had quit her job as an interior decorator to run our market stall. It carries our clinic name ‘Edge Wellness’ because it stands for more than a clinic. It’s about better health through the latest research and the best products and services. Our mantra is ‘live a better life’.

Our first exposure to the OFM was finding Marrickville Organic Markets in 2013. We were market virgins but it quickly became our weekly Sunday shop for meat, salad, vegies and smoked salmon. The cos lettuce lasts at least 3 times as long as supermarket stuff. Scary. The organic veg is actually CHEAPER than the supermarket. The meat is much fresher.

Marrickville is still our favourite. We’ve never had a stall there, and we do love the other markets, but you never forget your first!

Amongst some of your products is your "activated" nut range. What exactly are activated nuts and what role (in your view) do they play in our daily wellbeing

Well the chef Pete Evans made them famous, and copped a lot of uneducated flack in the process. I guess that’s always the way with trendsetters. Activated nuts used to be called ‘sprouted’ nuts. Sprouting grains, nuts and seeds is a centuries-old process proven in the archaeological and anthropological record. Nearly every food we eat requires some processing, either: cooking, sprouting or just washing. We don’t roam around like triceratops eating plants willy nilly!

Nuts and seeds cause digestive problems in quite a few people because they are full of phytates which keep them in a state of stasis. Sprouting enhances the nutritional component of nuts and seeds and often removes the intolerance. It’s the same as germinating a seed. We made a short video last year explaining it

On a more visceral level, it’s hard to enjoy the recommended intake of nuts when they are bitter (raw walnuts), soggy (raw almonds), tasteless (raw pecans) and metallic (raw brazil nuts). Cue our activated nuts: our almonds are super-duper crunchy, our walnuts are buttery smooth and our pecans taste sweet like they are coated in caramel (they’re not). Try them – nothing compares!

Always with a smile, always with friendly advice, and now a firm favourite at our markets. Do you find that each area has its own specific demographic as far as which is the best-selling product or is it more of once an Edge Wellness devotee always an Edge Wellness devotee

We’ve been introducing and removing products, always on the lookout to provide something unique and premium. Along with our regular paleo cookies, carrot/ginger cakes and pumpkin muffins we added ice- cold drinking coconuts. It was the healthiest drink we could find and we noticed that other stalls were selling them warm. Ours are better by being fresh from the importer every Wednesday, and always smothered in ice for maximum refreshment.

We’re excited to be replacing them with ginger kombucha in the coming weeks. This particular kombucha has a massive probiotic count and negligible sugar because it’s properly fermented (where the probiotics metabolise all of the sugar). It’s made by our good friends at Amphore who have the best kombucha we’ve ever seen. We’ll be serving it ice-cold in summer and warm in winter (when warm, it’s like a healthy mulled wine). This will be another unique product that we are proud to bring to the markets.

What is it about markets like ours that form an important of the local community

The post-modern rejection of metanarratives is evidenced in Sydney’s embracing of local, ethical and sustainable produce. Sydney is no longer buying the large narrative the big brands are spinning with their highly processed and mass produced products. Sydney is increasingly looking for the small narrative - the story of the local farmer, the local business, the authentic work of husband and wife teams like Edge Wellness. Our stories are personal, real, transparent, and usually include better products. I for one will no longer buy lamb in a tray at one of the large supermarket chains. I’ll get it from Ben the Free Range Butcher who can tell me what his lambs eat, where their paddocks are, and how they were raised.

Astrid sharing the joy of free range meat

How would you sum up the world of Edge Wellness in 5 words

Live a better life!

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So! nothing left for it other than to say a massive muchos gracias to Matt & Astrid for sharing a bit of their world with us, demystifying nuts that are Activated and bringing a whole lotta sunshine every Thursday at our Double Bay Market!

Tuesday, 26 November 2013

Double Bay's Double Feature!

We always love markets and more especially NEW markets at that! And we are above and beyond excited that the first Double Bay Twilight Markets kicks off with a bang on Thursday 28th November 2013!!!!

What's so fabulous about these particular twilights we hear you ask? Tis simple!

It's like having your own personal double feature on a Thursday!

Let's explain this to you in easy peasy lemon squeezy terms.

Firstly, you get your regular Thursday market organic fix

chat with your favourite stallies about what's in season and how best to prepare those all important purchases

stock up on the depleted pantry additions

and get those pre siesta wiggly jigglies out

Once rested, you return at 4:00pm for some cool family happenings like sharing some incredible food

kick back and listen while the muso plays some crowd pleasers

before going on the hunt for the all important Christmas gifts

whichever way you look at it, it's a win-win so make sure you put the dates in your diary and we will see you there!

Wednesday, 30 October 2013

Double Bay Festival 2013

With only a few more sleeps until this year's Double Bay Festival, we thought it fitting to share with you not just our own excitement, but what we can expect this year, which we know will put last year's in the shade!

The Double Bay Festival is not just a celebration of all things fantastic, it promotes shopping local

purchasing the all important Christmas stocking stuffers

discovering the unusual for the person that has everything

grabbing a cool drink to recharge

and hanging with friends

What makes this year's Festival even BIGGER we have:

over 240 participating business and stallholders selling their wares
Mudgee Food & Wine for the "big kids" to enjoy whilst the little kids have carnival rides, baby animal farm and pony rides
some of Australia's finest local talent on centre stage so as to get that all important groove on
roving buskers and street entertainment just to make sure we have all areas covered

So you wanna know more? Want to see what else we have in store?

Just click this "link", hit Like, check out the photos, press and everything else that is fabulous and Double Bay Festival and we will see you Sunday!

Need the all important details?

Sunday 3rd November 2013

Times: 10am - 4pm

Bay Street, Knox Street, Cross Street, Transvaal Ave Double Bay

Kid Friendly, Family Friendly, Friend Friendly!

FREE ENTRY!

Wednesday, 23 October 2013

La Planchette

Vive la France! Can you give a little bit of history about La Planchette

Absolutely correct! I only started in May this year as I took over from the previous owner. From this date the main focus has been to stabilise everything that already existed and have a smooth transition with the the new team: products, suppliers and customers of course.

And it's been fantastic to see customers supporting and welcoming us to our three markets: Double Bay on Thursdays, Kings Cross on Saturdays and Marrickville on Sundays.

You are now the "face" of La Planchette and a most welcoming one at that. Was it a difficult transition with the shoppers continually asking who you were, or is it a once a La Planchette devotee always a La Planchette devotee

It was a really nice smooth transition. I would say once a quality taste devotee always a quality taste devotee

What would be your best seller at Double Bay Market

Comté is always on the top of the list.

But is very much challenged by the king of the washed rind, the Epoisses and the very extra creamy Brillat-Savarin. The goat cheese "crottin affines" are very popular as well.

Can you tell us a bit about saucisson is made and does ageing make a difference to the taste

A "saucisson sec" must be dry by definition. The dryer the better from a taste point of view. Age will intensify flavours and complexity. If you prefer them fresh, no dramas. It has to be aligned by your personal taste at the end.