Sharing the love with Solange

How long ago did you not only discover but fall in love with Kings Cross Markets

I discovered the market when I moved to Sydney in early 2011 but started visiting more regularly in the middle of 2012, initially for the flowers and then (as I started adopting a healthier lifestyle) for the produce.

What is it about these markets that keeps you coming back

It's a nice walk from where I live.  It's intimate but has everything I need and there are lots of fantastic places nearby

Do you have a favourite stallie and if so, who and why

I don't often indulge in their treats but I love the gozleme stall...soooo yummy

My fave has to be Slowly Does It Food.  Such a huge range of organic delicious produce.

Are the markets now part of your weekly kick-back and chillax Saturday routine

Yep, my routine is a boxing class in the park before strolling to the Markets, having a coffee, browsing and picking up a bag of green produce for the week.

If you could summarise why Kings Cross Markets should be on everyone's "must do" list in one sentence, what would it be

Kings Cross is better known for things other than its Saturday markets, but the vibe there on a Saturday morning is really energising.  And with Kings Cross Station being literally around the corner, it's super easy to get to and have a wander around.

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Huge thank you to the lovely Solange who took some time out of her busy day to share some what she loves about our Kings Cross Market

The Joy of Oi

How did you originally discover and then become a much loved stallie at Kings Cross Markets?

We wanted to get our brand out to most parts of Sydney.  We started at Kings Cross Markets but after roaming around the market circuit we have come to love Kings Cross and plan to stay for looong time.

The people here are great and we've started to build a little following with familiar faces coming to see us every week, which is great!

Your food is probably the ultimate "fusion" cuisine.  Are you able to give us a teeny insight in to its history from "conception" through to "delivery", and where did you come up with the brand name?!  (which by the way we LOOOOVE)

There are two things we love above all else: food and travelling.  After a recent trip to the US and chasing down food trucks on the streets of LA & NYC we came home to discover an increasing popularity for good casual food.

After some experimenting in our kitchen, Joy Oi was born.  Joi Oi means OMG in Vietnamese and it is the culmination of our past travels through the USA mixed with our backpacking adventures through Asia during our younger years.

In a relatively short amount of time, the love of Joy Oi has reached phenomenal heights within the Kings Cross Market community.  Obviously this is not only encouraging but kind of reinforces that the right decisions were made at the right times.

All we do is try to share the food we love to eat with people & we are over the moon that people are constantly doubling back and letting us know how much they enjoy it!

How difficult was it when you first started to venture in to "market" life?

Market life isn't always rainbows and lollipops.  It can be testing at times. The early starts on a Saturday means sacrificing your Friday nights and there are days when the heavens open and you wished you packed your ark!

That being said it's the people that make it all worth while.  Not only the happy customers but the other stallholders that like us, share the products they love.

I'll trade some of our tacos for some freshly baked chocolate fondant any day!

What has been one of the more unusual requests you have received by a punter?

We've had people having trouble deciding which taco to choose (which is quite normal) but we had one person who asked us to mix all the ingredients together!

Sounds like something I would do after a big night out if you ask me!  He's still a customer which means he kind of enjoyed it (the mixture I mean!)

If you could sum up why people should not just visit, but should sit a spell, share a taco and enjoy the world of Kings Cross Markets in 5 words, what would they be?

Gourmet, Honest, Friendly, Addictive, Sydney's best kept secret.....oops I went over!

a MASSIVE shout out to mags_k for allowing us to include her photo where she shares the love of Joy Oi

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Well we have NO issue with the more than 5 words and we absolutely, positively, unequivocally recommend you get yourselves up to Kings Cross Markets to see what all the Joy Oi fuss is really all about (ps: personal taste-ometer rating: none high enough we're afraid!)

Sharing the King Cross love with Angelique

When did you first discover Kings Cross Markets

We wanted to buy some quinoa congee that used to be at a stall there.  Soooo many people raved about it, so it became a weekly habit to and get this delicious meal.

Then we moved across the road from the markets and every Saturday we pop downstairs to do our weekly groceries.  It was such a blessing to be so close, especially as my husband had been diagnosed with cancer a few months prior to our move.

Those markets were our lifesaver.  Whilst I was caring for my husband, feeling exhausted and overwhelmed, it was such a positive influence to know that the markets were literally downstairs and would be there each Saturday supplying our organic food.

We see through your blog (www.foodthink.com) raw is an integral part of your life.  Are you able to briefly outline the benefits of raw for those who may not yet be aware/enlightened

I wouldn't say that "raw" is the main thing we began in our eating with my husband's diagnosis.  In fact some people (and macrobiotic food also isn't 100% about raw), raw can be difficult for their systems to enjoy.

Our biggest goal is to eat 3 cups of green a day (kale, rocket, beans etc), 3 cups of colour a day (berries, capsicum, carrots, purple cabbage etc) and 3 cups of sulphur a day (leeks, onions, radish etc).  Blanching food is easier to digest.

We definitely avoid high heat cooking and much prefer the slow method.  We avoid anything BBQ as medical research has shown using this method can be carcinogenic.

So no more "throw a shrimp on the barbie" unless for a very short time with that type of heat.  Wok cooking is ok as long as the food is thrown in and out in a blanching style.

The reasoning for all of this is that the nutrients in food are destroyed if you over cook it.  Our brilliantly progressive GP says "EAT A RAINBOW" daily.  This is our guide (nb: OFM likes that expression!)

Do you have a "can't do without must have every week" item

We prefer to eat what ever is in season.  So the "must haves" change accordingly.  

In summer we LOVE our salads.  In winter we cut up raw kale and leave it at the bottom of the any warming dish that we make.  This way it is warmed, delicious but we also get to eat it as raw as possible.

Do you have a stallie and if so, why?

Rita's veggie stall is our favourite and is our sole reason for shopping.  It is conventional but doesn't mean the quality (for us at least) is any lesser and helps with our budgetary needs.

I like to chat with the stallholders and ask where their farms are, what sort of pesticides they use and even go visit them if I can.

Information is the key to understanding.

Can you sum up in one sentence why people should make Kings Cross Market their number 1 activity on a Saturday morning

It's easy, it's done, it's quick.  The earlier we go the less parking hassle (we now live on the other side of the Harbour).  There is usually a sunny spot to sit in after we have bought our food.  We get a take away coffee and enjoy people watching!

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With that we say thank you Angelique for sharing her love of our markets and we would like to end with this

Food To Think

Shout outs!

Jenni

@bayswater15

Pandora's Dream

My Darling Darlinghurst

rmkez

marzosyd

alpha

Photo courtesy of avlxyz on Flickr

5 Questions with 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.

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!

You are now pretty well established at Kings Cross Markets.  What has been the biggest growth for your stall that you have noticed since starting?

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 consistant 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 Kings Cross Market every week, and 3 varieties at that.  Along with English Spinach and Silverbeet.  We sell over 100 bunches of fresh greens every week

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 a firm favourite in our Kings Cross Market community

Sharing the Love stgrammer style

Huge shout out's to our KX stgrammers who kindly let us share their love of our markets!

@angeliqueitsme

 @bayswater15

@bayswater15

@meganegardiner

@sfinely

Birgitta Bites....literally (in the best way of course!)

When did you have your debut at Kings Cross Markets, and how did that come about?

I think I have been at Kings Cross Markets for about 6 years.  I actually started market life at Frenchs Forest Markets but wanted a Saturday market and as Kings Cross was closer for me I decided to give it a go.

I love Kings Cross because of its uniqueness and the customers are absolutely wonderful.  

Why the markets? I had returned from the USA after life as a professional chef and decided to try something totally different & it's just grown from there....and the journey continues!

You have an extraordinarily large (and ever increasing we must add!) fan base.  What is it about market life that keeps you baking?

Market life is an interesting business and not easy by any means.  It goes without saying, it's my customers who drive me.  They feel like an extended family and they also provide me with major input to my product range with suggestions and requests, which then provides me with the opportunity to go away, explore and create.

For me the big picture is this: there is nothing better than sharing food with others.

From a tiny little kitchen comes some of the world's amazing creations.  You have your core stock of goodies and have now ventured in to the world of gluten free (which we can personally attest to their deliciousness).  

From start to finish, how long does it take you to make these babies until they are ready for market?

I am continually searching for new ideas or variations of current ones.  Trends tend to dictate a little in what I make and that is as a result of requests from my customers.

Gluten free is a major example of this.  As allergies increase so then does the need to a) gain knowledge and b) find alternatives so as to accommodate and have it translated in my food. This cycle is never ending.

I can make variations of an idea and then make adjustments to what tastes good to me personally, which is a bit a "trial and error" process.

My customers are the final deciders because I will always let them know if it's a new product and then ask for their feedback, including any suggestions they feel might improve the product.

This process can take weeks sometimes or if I have struck the jackpot it will be an instant hit!

The best satisfaction for any stallie is when that golden 'sold out' sign goes up.  What has been your biggest sale of any product in one day?

Hmmmm. Well I guess the answer is a bit seasonal because at Christmas if I ever see another mince tart by Christmas Eve, there are times I would have to scream from the rooftops!

insert screaming!

But in winter it is always the Dulce de Leche Brownie

What does the future hold for the Queen of Baking?

At the moment I am starting my little big cake range, which is basically taking a cake like Raspberry Coconut (which is my best seller) and miniaturising it which you could take to afternoon tea's or as a gift.

They look sooooooo cute!

Beyond that?  Well it's about time I hit the web and joined the rest of the universe and expand access to those who can get themselves to the markets to find me!

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Fortunately for us, we CAN get to her at the Markets and so can you!  Every Saturday, Fitzroy Gardens (near that famous El Alamein Fountain) so if you haven't you must, cause once tried you will be forever enslaved.

And cause we can, we would like to thank Ciao Mag for allowing us to include this great little article they did on our Queen of Baking recently.

Ciao Magazine