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12 October 2018 |

Spring Produce


Each Saturday morning I like to visit the local farmers' market. If I’m honest, my main motivation is coffee and Szechuan dumplings for breakfast. Once I am there though, it’s impossible to ignore the cornucopia of local, seasonal produce or not to think about the meals that I could make.

With spring's arrival, the markets have become much more colourful. Stalls of bright lemons and oranges sit beside leafy Asian greens and herbs. For the carnivores among you, I challenge you to ignore the Agonis Ridge organic lamb, Leeuwin Grass-fed Beef and smoky bacon from the farm shop. More often than not I end up walking home with a much heavier bag than I’d expected to carry.

It doesn’t stop there, you can pick up goat cheese, wood-fired bread, local honey or even something sweet. Cakes, pastries or even raw food balls from a variety of producers are on offer. On my last visit I bought a bag of hazelnut, cinnamon and meringue clusters from Claudio Biscotti.

It’s not just the markets that are buzzing with activity this time of year. The wildflowers are blooming and the pastures are lush and green. There are more surfers braving the chilly water at Surfers Point as the days get longer. There are mushrooms in the karri forests and each day I am seeing more of the blue-coloured male superb fairywrens and hearing their beautiful song. There is a feeling in the air. It’s as though everything is waking up from the cold winter sleep. I can even see some green shoots appearing on the vines.

My point is this: spring has sprung. The sun has come out again, so come on down and see why I choose to call Margaret River home. It’s a special place with so much to offer from food and wine to caves, forests and beaches. Right now is the perfect time to take it all in with sunny skies but still enjoy a crackling fire in the evening. 


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