Not that you need an excuse to leave the house and enjoy the fresh spring weather, but Carriageworks in Sydney is hosting its annual Spring Seasonal Market this Saturday, September 17.

The sun will be shining, the bees will be buzzing and the market stalls will be heaving with the freshest spring produce from new season berries to juicy tomatoes and leafy greens.

Forgot your grocery list? Find dinner inspiration in a cooking demonstration with Italian chef Enrico Tomelleri from Paski Vineria Popolare. Enrico will show you how to make one of his favourite recipes – a pan seared lamb cannelloni with spring vegetables using Wildflower’s freshly-milled grain and new season lamb from Mimosa, both available to purchase from the market stands.

You’ll also learn a little something while you’re there. delicious. Editor Krysia Bonkowski will host a panel discussion with livestock producers Dan Reid from Mimosa Valley Lamb and Tim Eyes from The Food Farm. Join them for a talk on the Australian meat industry and learn more about the regenerative and sustainable practises they use on the farm. Don’t know the difference between grass-fed, grain-fed, pasture-raised and free-range? You’ll find this out too!

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Discover how to stretch your fresh spring produce further with a pickling class with Cornersmith duo Alex Elliot-Howery and Jaimee Edwards. The hands on session will teach you how to make a simple pickle, with advice on how to reduce food waste and keep a sustainable kitchen.

And, of course, all your favourite market stands will be there for your weekly shop.

Carriageworks Spring Seasonal Markets will be held Saturday, September 17 from 8:00am–1:00pm at 245 Wilson Street, Eveleigh. For more details, head to carriageworks.com.au.

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