YK talks Ginkgo Leaf

Can you give us a little bit of the Gingko Leaf's background story

The Ginkgo tree is a "living fossil", with ancient fossils clearly related to modern Ginkgo tree.  I am impressed by this living fossil's hardiness, its elegant form and adaptability as ornamental trees in urban environments.  Its wonderful form and many functions make it an integral part of daily life in urban areas.  

Just like how we (Ginkgo Leaf) think of our inventory and their many uses in daily life.

Your pieces are stunning in their simplicity yet complex with their durability and design. How do you select which items you feel will best suit your line and at the same time meet the needs of your customers

We sell products that are guided by the Japanese conceptual terms Yo-no-bi ("beauty through use").  Alongside Yo-no-bi, good designs must have high functionality for multiple uses.

A plate comes alive when food is placed within its boundaries.  Tools and equipment used daily should be minimal, practical and useful.  

But what really inspires and stirs us all the time is our customers' boundless creativity in making sense of the items and using them in unexpected and creative ways.  That's the most reassuring.

You have recently been featured in Gourmet Traveller: seriously exciting and a true testament to your hard work and now firmly entrenched with locals at market.  What has been one of the highlights you have had to date when at market

Yes, we are very fortunate to have support from certain individuals in the industry.

Highlights or joys have been:

Regular customers bringing along their friends to introduce them to Ginkgo Leaf. Prospective customers researching the product and making multiple visits to admire their objects of 'desire'.  

It's a delight to witness individual customers taking such informed consideration.

What makes market life tangible and real for personally and as a business

It's one of the best venues and a great way to engage with customers.  There is such a diverse group of market goers.  Moreover, the outdoor setting presents all sorts of delights and challenges.

How would you sum up up the world of Ginkgo Leaf in 5 words

Good design is our value proposition (6 words really!)

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So you've read the interview, you've seen a smidge of what these amazing pieces look like, all that's left is for you to get to market and see what is on offer and be swept up in the gentle magic known as Ginkgo Leaf.

Litza shares her love of Kings Cross Markets

When did you first stumble across what is now one of Sydney's best Saturday Market (aka Kings Cross Markets)

I recently moved into this area of Sydney.  I was thrilled to discover these gorgeous markets at the top of my street.  I literally stumbled across them while out exploring my new neighbourhood.  Now I look forward to visiting them most weekends.

You also have a massage therapy practice nearby.  From a holistic point of view, why do you think markets like ours form not only an important part of the community, but also complement or add to our lifestyles in ways we may not necessarily have thought of

I think that happiness, fresh air, human interaction and good food are essential.  I think flowers are important too! 

So the markets definitely assist well being.

I think we shouldn't underestimate the importance of community and neighbourhood. All around the world the marketplace has historically been a centre for community: a place for people to come together as important for socialising as is for trade. Experiences which delight the senses are good for the body and the mind and markets certainly do that.

Do you have a "musty buy, can't live without" purchase, and if so what and why

Hmmmm....it's different every week.  If I get to the Soda Bread stall in time I always pick up a loaf.  Their gluten free bread is the best I've ever tried!

And I have my eye on a baby fig tree at the plant stall....maybe next market day!

Is this a solo expedition or do you like the share the love

Sometimes I wander up to the markets by myself but it's a pretty friendly place, so I often end up chatting to someone.  If I have visitors or am meeting up with friends, I always suggest the markets for lunch as there is plenty of great food to choose from and then you can go and sit by the fountain to eat.

How would you sum up the world of Kings Cross Markets in 5 words

Happy

Delicious

Outdoors

Community

Sensorial

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A massive thank you to Litza for not only discovering our markets, but sharing the love with us, you and all her friends!  We look forward to seeing you on a Saturday often!

2014 Shouout!

The Bagel Shop

Curium Magazine

Bonus Health

Jenni

Nicole

Venus Wholefoods

natsue

bec

Alison talks Paleo

The Paleo Food Movement is gaining incredible momentum with its sensible approach to eating good wholesome foods where the health benefits are immeasurable.  What was it about this lifestyle that first attracted you and what was the impetus to being your own personal food movement

Paleo Foodies

I've always been really interested in health and nutrition with many different diets.  I was first introduced to the Paleo diet about 5 years ago and I saw immediate results from cutting out things like grains.

I felt lighter, more energetic and more vibrant and the approach to food just made so much sense.  I think a lot of people are easily misled by messages put out by large, powerful food manufacturers - such as "eat low fat" etc.  I encourage anyone to do their own research and also try a range of different foods to see what works for them.  

I am really passionate about sharing what I have discovered through healthy whole food eating, and demonstrating how easy it is to maintain a lifestyle based on Paleo principles.

For those who may not be fully aware or totally comprehend "Paleo", can you give a brief outline as to its ethos and why we should (if possible) apply even a smidge of it in to our every day eating routine

At its most basic level, Paleo is maintaining a diet that resembles how our paleolithic ancestors ate with a modern application.  The principles of the diet are to eat whole foods as they exist in nature and source local and seasonal produce.

Meat, fish, eggs, vegetables, fruits and some nuts and seeds form the basis of the diet, while things like grains, sugars, dairy products, legumes (including soy products) and any ingredient that has been refined and processed are eliminated.

There's no denying that the number of people diagnosed with auto-immune and non-communicable diseases is increasing.  These diseases were not around millions of years ago, and somewhere in the last few thousand years - a tiny smidgen of our human existence - we have introduced a plethora of health issues.

For someone wanting to try the Paleo diet, my advice would be to cut things out slowly. Start with grains, then when your body has adjusted, try cutting out dairy.  I would also recommend reading one of the many great books available to help guide you through your lifestyle change, including "The Paleo Solution" by Robb Wolf, "The Primal Blueprint" by Mark Sisson (a slightly modified version which includes some dairy), or you could follow the Whole30 Program which is based on Paleo principles.

For Paleo cooking I'd recommend "Everyday Paleo" by Sarah Ferguson or the blogsite "Nom Nom Paleo". 

And of course to find paleo-friendly places to dine, follow my blog "Paleo Foodies" which you can check out "here".

What role does organic produce play in the Paleo lifestyle

Choosing to eat organic is a personal choice but one that the Paleo lifestyle definitely supports.  Not only are you eating healthier foods produced free from chemicals, in most cases you're supporting local farmers and since they don't use any chemicals, the produce is always in season.

Some people argue that eating organic is more expensive, but I tend to disagree and it really depends on where you buy.

There are local organic markets in most areas across Sydney and because you're buying directly from the seller the prices are quite low.

When did you first come across Kings Cross Market and what drew you there initially

I first came across Kings Cross Markets a few months ago.  I went because of the convenient time they are on - Saturdays between 8:00am -2:00pm.  Now I love going each week and am getting to know the producers.  It's nice to be able to ask questions directly to the producer - such as where they grow their produce, the best way to prepare an item etc.

The produce is really fresh and it stays fresh for longer so I don't have to do multiple trips throughout the week.  I source my organic vegetables and free range eggs from the markets.  I also love to pick up a fresh bunch of native flowers for the home and I usually grab a green smoothie from the raw juice bar.

In your opinion, what is it about markets such as Kings Cross, that form an integral part of the local community and what can we do (as shoppers) to help it keep on keeping on

I think local markets are a really important and valuable part of our community.  I have travelled around the world and one of my favourite things to do in foreign countries is to check out the local market because food is what brings people together, and you can learn so much about a culture and their cuisine by visiting where they source their raw ingredients.

Markets are a way for the community to come together and it's how we have sourced fresh produce for thousands of years.  It's a rich tradition across many cultures and it's exciting to see so many Sydney-siders supporting and visiting their local markets each week.  It's also a great activity for a Saturday morning and the perfect way to start the weekend.

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Couldn't have put it better ourselves.  A massive thank you to Alison for her time and giving us some user-friendly info about the Paleo lifestyle.  

If you missed the links above, you can read more about Paleo Foodies both "here" and "here" and stay tuned cause there is going to be some exciting happenings not just with us but with Paleo Foodies as well!

Merci Beaucoup!

@alexisgerman

jess

gobbled_gulped

@serenavanderw00dsen

jose

@racine_eames

emily

A floral tribute

There is an amazing blogger who goes by the name of My Darling Darlinghurst and we LOVE her blogs, and along the way we have discovered she is absolutely in love not only with the King of the Plants (Ron) but also all things floral and discovered at our Saturday market.

So we figured why not just have a lovely little pictorial tribute to our Darling Darlinghurst'er and thank her for not just loving Darlinghurst, but blogging about our markets and being a firm fan of our Plant King and Flower Queen!

5 Questions with 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

Your range of cheeses is not only mouth-watering but absolutely astounding.  Do shoppers at Kings Cross Market have a preference and how adventurous are they when you offer them a new sample to try

Shoppers usually have their preferences.  They are always keen to discover new cheese and guess what?  They are always going to be the best cheeses in the end.  This is very reassuring because this is one of our main commitments, the best products from the best French "terroirs".

Where do you source your cheese from and how many nights at home do you indulge in "now I just need to try this to make sure the customers will like it", which of course should be accompanied with some divine French wine

All cheeses are coming from France.  Most of them are classic historical cheeses.  It is hard work to taste them regularly to check maturation and best matching wine of course!

How would you sum up the world of La Planchette in 5 words

That's a very difficult question!  

I would say:

• Authenticity
• French
• Terroirs
• Excellence
• Fun

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So if you want to be transported to France and haven't the airfare, all you have to do is visit La Planchette each Saturday and your dreams will indeed come true!

An enormous merci beaucoup to Christian and we know his following is impressive already, and are looking forward to seeing it grow even more!

Sharing the love with Jo

How long have you been a fan of Kings Cross Markets

I moved to the area (Potts Point) in February, so I've been walking up to the Saturday Markets at least once a fortnight since then!

To be honest I'd never been before I moved in.  I always used to drive to Bondi or Darlington.

Is this a solo expedition or has the fortnightly ritual become a group activity

Sometimes I love to wander through the markets on my own.  I love being able to listen to the happy bustle and take my time meeting and chatting to strangers.

Occasionally I'll be a meeting a friend for brunch, so we'll organise to meet at the Fountain and wander through the markets before heading off.  I love showing my friends through the stalls.  Everyone I've brought down to the markets is a huge fan!

Do you have a "must have" or is it more of a "let's meander and see what the day is in store and I'll buy whatever takes my fancy"

I always buy flowers.  I have a really cute little sunny area in my apartment that just lights up with a happy bunch of flowers in it.  So that's the staple.

So that's the staple.  I always buy veggies too, although the veggies change a little depending on the season.  And I usually buy a tub of coconut kefir as well...if you don't know what that is, try it at the markets one day!  It will change your life!  Think yoghurt on steroids!

Do you have a fave meal using produce from our markets 

I loooooooovvvvveee the French Cheese (La Planchette).  I love to stand at his stall and keep asking questions, so he'll have to keep talking in his French accent.

I often buy a small cheese wheel from him, so often my Saturday night night meal will include fresh veggies from the market and some of my French cheese.

If you could sum up the "vibe" of Kings Cross Markets in one paragraph what would it be

Fresh and friendly.  Who could want more!

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Our thoughts precisely!  So our recommendation is obviously to visit our markets, see what's on offer, try some of the Coconut Kefir from Amphore, drown in French cheese heaven with La Planchette, buy some organic produce, catch up with friends and perhaps make some new ones while you're there!

Huge thank you to Jo for sharing her time, her photos and her love for Kings Cross Market and look forward to seeing you there sooner rather than later!

5 Questions with Bao Wow

Can you give us a little bit of insight behind the origins of Bao Wow

Originally known as "Gua Bao", it's Taiwanese streetfood that has come into fashion in fine dining restaurants internationally over the past few years but hasn't really been available on the cheap eats scene in Sydney.

The true Taiwanese version has a slice of braised pork belly, coriander, peanuts, pickles, mustard greens and red sugar.  

I've known I've wanted to run my own stall for a while now and when I came across Gua Bao I knew it was the perfect product to sell.  

The original food is excellent but I decided to freshen it up to suit our climate and culture and my own personal taste.  I think the balance between the freshness of the herbs and cucumber combined with the juicy porked roll and fluffy steamed bun makes a perfect match for market brunch.

Even though still somewhat "new" to Kings Cross Markets, you have already established yourself as a firm favourite.  How encouraging has this been for you

To be honest it's a total surprise.  I took a risk and it's definitely paying off.  We've only been going for about 6 weeks and this is my first experience at running a market stall, so I wasn't sure what to expect, but we have already weekly regulars!

It's a fantastic feeling when someone buys a Bao, then comes back to tell me how much they enjoyed it.  Hearing feedback really makes it all worthwhile.

Where do you source your produce from and how long does it take to prep for market

We get our free range pork from AC Butchery in Leichhardt which has a really great range of meat products, and all our vege and herbs from the Vietnamese supermarkets in Marrickvile (around the corner from my house).  I do all the prep on the Friday before market (eg: making the dough and rolling out over 100 buns that are triple proofed, braising the pork so I can pull it in the morning).  

It's pretty labour intensive but it's worth it for the end product.

What is it about market life that keeps it "real" for you

Being able to work outdoors is part of the reason I was drawn to market life and it's as rewarding as I thought it would be (although we haven't had a rainy day yet!).

I also love the camaraderie between stallholders, swapping Bao for a bunch of organic bananas or the best baklava in the world from two stalls down.

In 5 words, how would you sump up life as a stallie at Kings Cross Market

Tiring, rewarding, exciting and delicious

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Delicious is as delicious does and if they sell out week in week out then obviously they are doing something right!

With thanks to Bao Wow for not only sharing some time and photos with us but being part of our Saturday Kings Cross Market Family and as the man who wears the hat says "do yourself a favour" and make sure you swing by to try one of these little beauties (ps: while you're at it, why not let them know you've read the blog too!)

Simon and his Byron Bay Chopping Boards

Can you give us a little bit of background as to the origins of Byron Bay Chopping Boards and how it came to be a fundamental part of your life

Byron Bay Chopping Boards was established in early 2000 by myself, chef Simon Hart. Travelling through the beautiful hinterland in Byron Bay, I saw camphor laurel wood was being used as chopping boards, due to its powerful anti-bacterial qualities.

Excited about this wood's unique properties, I then began making chopping boards for myself, fellow chefs and friends.  This "interest" quickly became a passion and these boards are now used in many of Australia's top restaurants, sold in retail outlets as well as markets such as Kings Cross Markets.

Chef Manu Feildel @ Sydney Taste 2012

The wood is sourced in a sustainable manner from the Byron Bay hinterland where once selected due to its grain quality, it is then handcrafted into a durable and professional quality chopping board and/or presentation platter.

We are also proud to be Australian owned and operated and practice eco friendly and sustainable business practices!

Where do you source your wood from and is it done in a sustainable and eco-friendly way

The camphor laurel tree is a large evergreen tree which can grow up to 20m in height, has leaves which are glossy and waxy and smell of camphor when you crush them.

This is a 100% eco friendly timber which we source from around the Byron Bay area.

We will always look at the timber and let the grain of the wood guide us in to how we make a special piece.

What has been your biggest seller to date

We have such a big range of boards from mini's (which are really popular), classics (which are the same sizes with either red cedar or silky oak handle) and have some boards which are as big as 700/800mm x 500mm

Sometimes we even put some crystals in the knots of the timber!  

You sell your boards at a few of our markets.  Have you noticed any predominant preferences depending upon the locale

I don't think I have found a pattern as yet, but we do get such a great mix of locals, overseas visitors and interstate visitors it's all good in our books!

Market life can be a little "difficult" at times (ie. raining cats and dogs or heat like no other), what is it that keeps you coming back

We love outdoor conditions, being amongst the trees, talking to everyday people, getting feedback from customers, talking about food and recipes etc.

The Organic Food Markets brings very food conscious types who love to cook, so when you great produce it's great to use a nice eco-friendly chopping board to go with your beautifully prepared food!

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Not only can you find Simon and his amazing range of boards, bowls and more at our markets, he will explain how to care for it and even wrap it up (in an eco friendly way naturally!) if you ask nicely!