Skip the chocolate eggs and fill your Easter basket with pasture-raised eggs, fresh seasonal produce, and organic and biodynamic meats at Sydney’s new Seasonal Autumn Market, coming to Carriageworks this Saturday, March 20.

The special event – held by Carriageworks Farmers Markets in partnership with delicious. and Smeg – will combine the state’s finest produce with an exciting live program, complete with cooking demonstrations, talks, and masterclasses by renowned chefs and award-winning producers.

The free public program includes a live cooking demo with Nomad’s Jacqui Challinor and producer talks with Alto Olives. Visitors can also participate in the ticketed Sustainable Kitchen Workshop, hosted by Cornersmith, which shows you how to make the most of old, tired mushrooms and their stalks.

There will also be over 60 producers and artisans on hand so you can stock up on fresh, seasonal ingredients ahead of your annual Easter feast.

Carriageworks Farmers Market Creative Director Mike McEnearney said, “We are delighted to be presenting this bumper market celebrating the beginning of autumn featuring the re-introduction of exciting live chef demonstrations in partnership with Smeg and producer talks with our newest experts – the delicious. team. Visitors will walk away with new recipes and skills as they explore the fresh produce this season brings including mushrooms, pears, Jerusalem artichokes, nuts, olives and more.”

Delicious. Editorial Director Kerrie McCallum said, “There is such a synergy behind delicious. and Carriageworks. We have spent the past nearly 16 years unearthing Australia’s best producers via our annual Produce Awards, and now we can further celebrate this nation’s incredible farmers, fishermen and artisans in our partnership with Carriageworks and the new Meet the Producer series of talks.”

The Seasonal Autumn Market will be held on Saturday, March 20 from 8am – 1pm. For more details, to view the participating stallholders or to book a workshop, head to carriageworks.com.au.

Related food news: Mike McEnearney’s autumn menu has us pining for cooler weather