LATEST NEWS
MARKET RE-OPENS Sunday 18th October from 10am onwards
We re-open with a big bang on Sunday 18th October 2009 in conjunction with the popular Portobello Plant Fair. The market will be open for longer hours (from 10am - 3pm). Our normal hours for 10am - 1pm every Sunday during the summer season. See Events for more details
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Our market closed for the winter season on Sunday 12th July. We re-open with a big bang on Sunday 18th October 2009 in conjunction with the popular Portobello Plant Fair. The market will be open for longer hours (from 10am - 3pm). Our normal hours for 10am - 1pm every Sunday during the summer season. See Events for more details
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Cabdury's Winter Chocolate Winter Carnival -
'Experience Our Peninsula Day' Sunday 12th July
You can visit Dunedin's most iconic peninsula attractions. We are thrilled to join in the celebrations of the Cadbury Carnival week. It's going to be a great family day out, come and see us. Start with a delicious brunch at our farmers market, hop on the one the free shuttle services to visit the other Peninsula attractions and finish your peninsula tour with a scrumptious lunch at our market. We have tables, chairs and umbrellas available for use as well as a park for the children to play in. Plus lots of free entertainment for the children, races with prizes to win and a chocolate wheel fundraiser for the Dunedin Coastguards. Rug up, grab your wellies and bring the kids, & pets down for a choc-a-block day full of suprises. We love pets ourselves, however we'd appreciate if your pets could be on leads please. See events for more details.
For more details on the Cadbury Chocolate Carnival Festival, click on www.chocolatecarnival.co.nz, click here
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"The Big Stink" 2010 - Garlic Lover's Festival 2010. Due to the huge success and popularity of this year's first NZ's Garlic Lover's 'Big Day Out' - a festival celebrating the stinking rose otherwise known as Garlic, we will be hosting a bigger and better one for 2010. Watch this space for more details!
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Market closes for Winter - Last market day will be Sunday 12th July 10am - 3pm.
OUR LAST MARKET DAY FOR THE SEASON WILL BE SUNDAY 12TH JULY.
WE WILL RE-OPEN SUNDAY 18TH OCTOBER 2009 IN CONJUNCTION WITH THE POPULAR PORTOBELLO PLANT FAIR
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"THE BIG STINK"!!
Garlic Lover's Festival at Portobello Village Farmer's Market. Sunday 8th March 10am - 4pm. Music, Food and lots of garlic. Click here for more details
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New Stallholder - Potato Point Produce with heritage potatoes, lettuce and onions
LittaBittaDutch - delicious Poffertjes which are little Dutch Pancakes served with butter, ice sugar and golden syrup
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Market Re-Opens Sunday 11th Janury 10am - 1pm.
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Market is closed between Christmas and New Year. Recommences Sunday 11th January 2009 10am - 1pm.
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Christmas Market - Sunday 21st December 2008
Santa will be there plus children's entertainment. Great family day out and opportunity to stock up on fresh local produce for the Christmas period.
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Eftpos is now available on site at the market from 14 November, 2008.
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New stallholders on board. We welcome Brydone Growers - Organic vegetables; Janefield Peonies & Hydroponics - Hypdroponic lettuces, spinach & herbs; Tamara Takeaways
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Market Opening Day
Cooking demonstrations with Thanh and Marcus.
Chief owner Marcus D'Andre, of Solero Vino, Queenstown whips up delicious savoury and sweet crepes'. Thanh demonstrating fabulous quick and easy vietnamese spring rolls.
Clare Curran, local Labour MP, officially opens the market to the public.
Fabulous hot and sunny day for market opening day. Huge crowds arrive to sample the produce as the children frolic in the playground. Wonderful community spirit experience!
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ABOUT USFarmers Markets throughout New Zealand and particularly Dunedin are growing in popularity and success. The demand for fresh local produce has opened up the opportunity to start a new market at Portobello on the Otago Peninsula.
We are a group of Dunedin women living on the peninsula with a desire to develop a place where locals can buy and sell fresh produce. We envisage it being a fun, community based event - a place where locals can meet and socialise every Sunday morning.
Throughout the season we will be hosting different exciting events such as a Garlic Festival, Cadbury's 'Experience the Penisula Day' and more
There will also be regular cooking demonstrations
Our Aim for the market is to…
Bring the Peninsula and surrounding communities together
Promote the quality, freshness and variety of local produce
For the community to have the opportunity to buy local fresh food from the grower/maker
Encourage sustainable farming practice; reduce food miles, and the use of biodegradable packaging
Educate the next generation to become aware of where food comes from; how to grow it and how to prepare and cook it.
Make nutrition and good health fun. And have a strong sense of community.
We aim to make this a great and fun weekly event including the local community and businesses on the peninsula. A place to gather, to connect with friends and family, try the local fresh and seasonal foods and be inspired by the ethnic cooking demonstrations using local ingredients.
MAPS & DIRECTIONSThe Portobello Village Farmers Market’s location is situated at the Portobello Reserve, beside “Happy Hens”, just before the Portobello Village, on the northern side of the Otago Peninsula.
The market will be held every Sunday from 10am - 1pm and closes over the Winter season
HOW TO FIND US:
Portobello is an estimated 20 minute drive from town centre.
There are two roads to Portobello from Dunedin.
Highcliff Road is the higher of the two routes.
It winds along the spine of the Peninsula from the Dunedin suburb of Waverley to Portobello village.
There are amazing views on every side of this road.
Portobello Road winds its way along the southern side of Otago Harbour, passing through the settlements of Macandrew Bay, Company Bay and Broad Bay.
PUBLIC TRANSPORT
A regular bus service to Portobello leaves from Dunedin city centre about eight times a day during the week and services also run at weekends.
The timetable and route map are available from Otago Regional Council.
STALLHOLDER PRODUCEPotatoe Point
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Potatoes and other organic vegetables
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Coffee Pirate
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Coffee
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Hazelnuts
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Fresh Hazelnuts
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Peninsula Honey
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Honey
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Manuka Gorge Eggs
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Free Range Eggs
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Royal Albatross
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Fresh bread & pies
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Grandma's Kitchen
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Crepes, cooked fish, poffertjes, bacon butties, pickles and preserves
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Basecamp Salami
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Salami's
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Two Tarts
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Gourmet tarts
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Organicland
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Organic Meat and Vegetables
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Royal Albatross Cafe
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Fresh Bread, Gourmet pies & savouries
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Central Otago Apples
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Apples, avocados & other fruits
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Goddards Vegetables
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Fresh Vegetables
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Christies
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Plants & Flowers
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Tamaras Takeaways
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Russian Food takeaway
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Taiaroa Fish
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Fresh Fish, smoked fish
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Kate & Roger Middleton
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Plants, herbs, and flowers
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NEWSLETTERSPDF Files for download
coming soon.....
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EVENTS18th October 2009
Portobello Farmer's Market & Portobello Plant Fair. We re-open for the summer season with a big bang on Sunday 18th October 2009 in conjunction with the popular Portobello Plant Fair. As this is our first market for the summer season, we will be open for longer hours - 10am to 3pm. Our normal market hours are 10am - 1pm. Stallholders with fresh fruit, vegetables, bread, meat, free range eggs, fresh fish, tarts & baking, organic sausages, cheese & more. There will be children's activities all day; cooking demonstrations, plants, arts & crafts and a silent auction to raise funds for the local schools. Fun, fun for everyone! Wide variety of cooked foods: bacon butties, crepes, poffertjes, indian food, soups, delicious fresh cooked fish & plenty more on the day.
12th July 2009
Cadbury Carnival Festival - Experience the Peninsula Day. A great family day out, choc-a-block full of suprises! Free entertainment for the children (pony rides, egg & spoon race, face painting, hair styles, magician and many more!). Plus delicious food & coffee, wine & beer and homemade mulled wine...so rug up the kids and come on down. Don't forget your wellies. This will be our last market for the winter season.
8th March 2009
Garlic Lover's Festival. 10am - 3pm at our Portobello Farmer's Market. In celebration of the 'Stinking Rose' - a garlic lover's Big Day out. Musicians, food stalls, wine & beer, tug of war, fundraiser for Dunedin Coastguards.
21st December 2008
Santa is coming to the market. Christmas Market from 10am - 1pm. Opportunity to get a photo with Santa and write your Chrsitmas wish list, children's entertainment plus more!
23rd November 2008
Portobello Village Farmers Market Opening Day – Sunday 23rd November 2008 from 9am onwards. The Market’s location is situated at the Portobello Reserve, beside “Happy Hens”, just before the Portobello Village, on the northern side of the Otago Peninsula.
RECIPESSpring Rolls
by Tahn
Delicious vietnamese spring rolls quick and easy to make.
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by Marcus D'Andre of Solero Vino Restaurant, Queenstown
Scrumptious chicken and mushroom crepes to be enjoyed with a glass of pinot gris.
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by Marcus D'Andre of Solero Vino Restaurant, Queenstown
Mouth watering sweet crepe dessert
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more soon.....
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Spring Rolls by TahnPDF for download 
Ingredients
250g Pork Mince
1 pk Wonton wrappers
1 Onion
4-5 cloves garlic
1 stalk spring onion
1 teaspoon salt
½ teaspoon pepper
¾ tablespoon sugar
1 tsp cornflour
Preparation
Place port in mixing bowl. Finely cut onion, garlic, spring onion (as fine as you can). Mix the above with pork. Add salt, pepper, sugar, cornflour. Wash hands and give it a good mix. Texture should be semi sticky. Lay a wonton wrapper on a flat surface, using a teaspoon scoop some mixture just below centre of wrapper. Wrapper should be diamond formation. Before you start folding, dip your finger in a glass of water and wet the top diamond, then fold bottom flap and place on the wet corner. Proceed with the side flaps, and roll upwards making sure you re-wet the top diamond corner as you complete your spring rolls.
CREPES SAVOURY (for 8 people)PDF for download 
Crepe Ingredients
250g plain flour (or buckwheat flour)
½ teaspoon salt
200ml cream
80g unsalted butter, melted
4 medium eggs
500 ml milk
30ml vegetable oil
Combine the flour, salt and sugar in a large bowl. Beat the eggs with the milk and cream. Add this to the flour mixture, a bit at a time, slowly whisk to combine. Do not beat. Pass trough a sieve to avoid any lumps and add the melted butter. Refrigerate for at least one hour.
Stir the batter again and add a little milk if too thick.
Heat a crêpe pan or a large shallow frying pan and moisten lightly with oil. When the oil begins to smoke, remove the pan from the heat for 30 seconds before ladling in just enough batter to thinly coat the pan, tilting the pan to produce a uniformly thin crêpe. Cook over moderate heat until bubbles appear in the surface of the
Crêpe then carefully flip it over with a spatula. The crêpe should be pale golden and cooked but not dry. Turn onto a sheet of baking paper and continue making crêpes until all the batter has been used.
The crêpes can keep for 2/3 days in the fridge, well covered with cling film to avoid drying.
For the filling
4 cooked chicken breast, sliced
1 small onion or 2 large shallots, chopped
4 garlic cloves, chopped
8 Portobello mushrooms, sliced
1/4 cup chopped chives
100 ml white wine
150 ml cream
Salt, pepper, pinch of nutmeg
Fry shallots and garlic. Add mushrooms, chicken and seasoning. Cook for 2 minutes and deglaze with white wine. Reduce then add the cream. Reduce and add the chives. Taste if it needs more seasoning.
Fill the crepes one by one and roll. Put in a dish and sprinkle with parmesan. Melt the cheese in a hot oven or under the grill. Voila!!!
Enjoy with a glass of Three Fires Pinot Gris!!!
CREPES SUZETTE (for 8 people)
PDF for download 
Crepe Ingredients
250g flour
50g sugar
3 medium eggs
0.5L milk
60g unsalted butter, melted
Pinch of salt
vegetable oil or clarified butter for cooking
Suzette sauce
Zest and juice of two oranges
4 tablespoon of orange liqueur (preferably Grand-
-Marnier)
120 g soft butter
50 g sugar
Boil the zest in water, starting in cold water. Drain. Repeat once more.
Beat the eggs lightly with the milk. Put the flour in a large bowl with the salt and sugar. Make a wheel in the center. Pour the egg, milk and zest in the flour mixture, a bit at a time, slowly whisk to combine. Do not beat. Pass trough a sieve to avoid any lumps and add the melted butter. Refrigerate for at least one hour. Stir the batter again and add a little water if too thick.
Heat a crêpe pan or a large shallow frying pan and moisten lightly with oil. When the oil begins to smoke, remove the pan from the heat for 30 seconds before ladling in just enough batter to thinly coat the pan, tilting the pan to produce a uniformly thin crêpe. Cook over moderate heat until bubbles appear in the surface of the crêpe then carefully flip it over with a spatula. The crêpe should be pale golden and cooked but not dry. Turn onto a sheet of baking paper and continue making crêpes until all the batter has been used. (The crêpes can keep for 2/3 days in the fridge, well covered with cling film to avoid drying). For the sauce, juice the oranges. Mix the sugar, zest and butter until fluffy. Put the mixture in a warm fry pan, then add the orange juice and reduce for a minute. Fold the crepes twice to give them a triangular shape and add to the sauce. Turn them once or twice to make sure they're all covered with the sauce. Now you can flambé the crepes with the liqueur.
Serve straight away Please don't burn down the house!!!
CONTACT USJan McLean
Manager Portobello Farmers Market
Phone: 03 455 6843
Mobile: 021 222 7972
Antoinette McLean
Phone: 03 455 6843
mobile: 021 213 2507
website: www.portobellofarmersmarket.co.nz
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