Grand Book_screen_2

the source

A food and wine lovers’ journey





food, thoughtfully sourced,
Carefully Served.

Everything has a local connection

Victoria is home to an abundant bounty of the freshest and
most authentic produce. At Grand Hyatt Melbourne, we
celebrate this by selecting only the finest heirloom and organic
ingredients to present seasonal cuisine that appeals to all
the senses. Our relationships with the growers from where
our produce originates is of prime importance and we are
passionate about delivering a truly unique dining experience
with pure, natural ingredients crafted with care.

We invite you to embark on a journey from paddock to plate
and be inspired by the stories of our suppliers who stay true
to this vision of crafting produce in the provenance in which
they belong.





Jason Camillo
Executive Chef, Grand Hyatt Melbourne

Leading the culinary team in Collins Kitchen is Jason Camillo,
award winning Executive Chef. In 2008, Jason joined
Grand Hyatt Melbourne following the hotel’s $45 million
redevelopment, moving across from his home state of South
Australia to open Collins Kitchen. The restaurant sets a new
benchmark for hotel dining, providing a contemporary concept
unlike any other in Melbourne. Jason continues to impress
guests with his authentic cuisine using the freshest, locally
sourced produce.

Jason began his culinary career with Hyatt Hotels & Resorts as
an apprentice in 1994, setting the foundation for an impressive
career and has since worked with a variety of premium
establishments across Australia. Growing up in one of Australia’s
iconic food and wine regions, the Barossa Valley, and hailing
from a family with Italian heritage, Jason is dedicated to
sourcing only the best local produce and carefully hand crafting
each seasonal menu.

“It’s important for young chefs to see how different foods grow,
are picked, and where they come from. As many items are
pre-packaged these days, the culinary team take regular trips
to our suppliers to give our apprentices an appreciation of the
process involved in creating quality produce,” explains Jason,
who is dedicated to offering young chefs experiences outside of
the kitchen.

Sharing Grand Hyatt Melbourne’s philosophy of sustainability
and collaborating with local suppliers, community has always
been a part of Jason’s work and encourages his passion to
create locally inspired dishes.

Jason’s personable nature and myriad of experience lends itself
perfectly to the dynamic and innovative dining experience of
Collins Kitchen.

In addition to his numerous awards, Jason’s career highlights
include cooking for Queen Elizabeth II as well as former
Australian Prime Ministers and U.S. Presidents.





Dining

Collins Kitchen

Executive Chef, Jason Camillo delivers a contemporary
sensibility to Collins Kitchen, combining quality flavours with a
bespoke selection of carefully cultivated local produce, crafted
true to their origin and reflective of the environment in which
they are created. Guests can embark on a sensory experience
by exploring the open kitchens, interacting with chefs, and
viewing the fresh produce on display.

Embracing Hyatt’s philosophy of Food. Thoughtfully Sourced.
Carefully Served, Collins Kitchen is committed to the finest
sustainable produce, a progressive approach to seasonal
dishes and creating memorable experiences.

Start your day with a hearty and healthy breakfast voted
Gourmet Traveller’s Best Hotel Breakfast, 2015. Enjoy an
abundance of artisan-inspired produce served direct from
the grill to your plate, or perhaps indulge in the Living Grand
Sunday Lunch, followed by sophisticated dishes from a carefully
curated à la carte menu for dinner. A wide selection of premium
wines with distinct regional nuances ranging from Pinot Noir
crafted in the Mornington Peninsula to Shiraz produced
in Heathcote, nestled between Victoria’s Goulburn Valley
and Bendigo region in central Victoria, ensure the perfect
accompaniment to your dish.

The Living Grand chocolate sphere is the signature dessert
and a must try, featuring a delectable combination of delicate
chocolate mousse, praline crumble and raspberry coulis combine
to create a dessert of heavenly sent chocolate indulgence.

For lunch and dinner reservations, please call Collins Kitchen on
03 9653 4831 or email [email protected]





Locally Sourced Suppliers

Ian Roberton
Méribel Fine Foods
Melbourne, Victoria

Méribel Fine Foods is a Melbourne based wholesale dairy
distributor who work with a variety of specialty cheeses. The
main focus is on produce from Victoria’s abundant countryside,
bringing artisanal handcrafted cheese to the table. Director and
global cheese judge Ian Roberton shares his passion behind
stocking such unique products.

Nearing the 27th anniversary since establishing the company,
Ian has witnessed the cheese manufacturing industry change
considerably, partly due to consumer’s changing tastes. “Food is
fashion and fashion is always changing”, says Ian. “There’s a lot
more interest in local produce now.”

As a member on the Supreme Judging Panel for the World
Cheese Awards, an Australasian Ambassador for the
International Cheese Awards and recently retired Chief Judge
for The Australian Specialist Cheese Makers Association, Ian is
well versed in determining flavour and texture in cheese.

VICTORIA’S ABUNDANT REGIONS

Being based in Victoria is a great business advantage as Ian
mentions it has “one of the largest dairy industries in Australia.
The Gippsland region alone produces a huge variety of cheeses,
and add to that the Mornington Peninsula, Yarra Valley, North
Eastern and Central Victoria and of course the Western district,
so that’s a real bonus for us,” Ian adds.

Freshness, quality and variety are the main reasons why Ian is
such a strong enthusiast for supporting the local industry. “If you
want ricotta that’s made this morning, it’s got to be made here.”

“I believe consumers are starting to realise that Victoria has a
great variety of local produce and here at Méribel, we’re doing
a lot of work with Grand Hyatt Melbourne to ensure we source
suppliers who produce locally, not just in Australia, but
in Victoria.”

The ‘paddock to plate’ concept is also advantageous when it
comes to collaborating with small dairies. “When a request for
a specific product is made, we can get it delivered relatively
quickly which is highly beneficial as it gives us more variety
when a boutique product is supplied to a large establishment.”

UNIQUE ARTISAN FLAVOURS

Whilst Méribel stocks an extensive range of artisan cheeses,
some 700 in total, there are certain styles which Ian believes
are truly one of a kind. Locheilan Dairy is one such example,
producing a triple cream Brie that is in the shape of a ring
allowing an even ripeness from the rind to the centre. This is
also a change from the standard white wheel on the cheese
board; a new take on an old style.

“There’s a particular blue cheese made by Maffra Cheese
Company in Gippsland,” Ian enthusiastically describes. “This
visually appealing full flavoured cheese called Blue Tanjil is
named after a local district in Gippsland. It resembles a very
famous English blue cheese called Shropshire Blue. Then there is
Milawa Cheese Company in North Eastern Victoria who produce
a sensational Capricornia, a hand-made sheep’s milk cheese, with
a parmesan texture and a sharp slightly sweet finish.”

“Some of our cheeses are not always available or at their peak,
so sometimes we have to wait. That’s what artisan cheese is all
about. You want to have it every hour of the day but sometimes
it’s nice not to have it and anticipate when you’re going to get to
have it next.”



Locally Sourced Suppliers

Andrew Marks
The Melbourne Gin Company
Gembrook, Victoria

Being in the wine industry for over 20 years, and having his
own wine label ‘The Wanderer’ located in Gembrook at the
southernmost vineyard in the Yarra Valley, Andrew Marks is
always striving to create the perfect drop each season. An
appreciation for martinis and a fascination with the notion of
creating the ‘unattainable ideal drink’ led him on a journey into
the immersive world of batch distillation.

“As a winemaker, I have an appreciation for a wide variety
of drinks and I love martinis,” explains Andrew. “I set out
on a journey of trials, essentially procuring a 5 litre Italian
made copper pot bain-marie alembic still, traditionally used
for perfume making, to preserve the delicate nature of the
botanicals. Then over winter back in 2010, I began testing the
flavours in my inner city Melbourne apartment, striving to create
the perfect blend. Whilst pruning the vineyard in Gembrook
during the day, I was refining the botanical concoctions during
the evening and embarking on a series of alchemic trials in
batch distillation.”

Andrew took his time and by the end of winter, had trialed
around 30 different botanicals. “My approach as a wine maker
was to try to understand the properties of each individual
botanical. London Dry Gin is the style I was most interested in.
This style captures the essence of juniper berries, coriander
seed, lemon and lime peel as the main botanicals and so I
wanted to understand the best way to distil them and play
with the complete collection of botanicals. It was like opening
a Pandora’s Box and experimenting by distilling the essences
individually to understand each botanicals unique property and
appreciating them individually before blending them together,
similar to a winemaker’s approach to distillation.”

“I then procured a 130 litre copper pot still from Portugal. The
water insulates very well and it takes a bit of energy to heat it up
but it provides quite a steady heat to the cauldron, or the ‘inner
chamber of secrets’ as I like to call it.”

AROMATIC BOTANICAL BLENDS

By building a palate through the process of elimination, Andrew
has settled on 11 different botanicals. Since we have a grapefruit
tree at the vineyard, I soon struck upon grapefruit peel and it
worked famously.” Andrew believes that sourcing Australian
native botanicals is an important component for creating a
unique aroma.



“We are using a perfumer’s still essentially. You have your high
notes that have floral and citrus elements, and then you have
your base notes with earthier elements,” Andrew explains.

“We use juniper berries and coriander seeds, with the distinct
juniper berry aroma that could be likened to an aftershave
scent, and the coriander seed is similar to a freshly cut grass
like aroma. The citrus notes from the grapefruit peel combines
beautifully with the organic navel oranges bought fresh from
the Victoria Markets, complementing the third citrus element-
honey lemon myrtle from Western Australia. I get the sheath
of leaves direct from the farmer and they go straight into the
still – out comes this amazingly potent aromatic with its strong,
invigorating scent.”

Andrew enthusiastically describes the local origins that form
diverse yet intriguing aromas. “For the earthier elements which
create complexity we have angelica root and the orris root
from Europe as well as sandalwood – another Australian native.
Orris root and sandalwood in perfume making both create the
more volatile floral scents. I thought that might make a valuable
contribution to my gin.”

“I buy raw macadamia nuts from the Victorian markets, grind
them up and then distil them, which creates a slightly fruity,
nutty character and the oil contributes to the smoothness of
my gin, which is a really valuable component. My gin is smooth
enough to try on the rocks if you are so inclined.”

“I also go into the yard and pick rosemary from the hedge, in the
family veggie patch. I put it into the chamber and hours later, out
comes this rosemary essence which is so aromatic you would
almost want to put it onto your roast lamb. Then there is the
cassia bark which is a little bit like cinnamon” explains Andrew.

The final component to the blend? The rainwater of course -
from Gembrook in the Yarra Ranges, with “the purity that allows
the botanicals to really shine through,” ensuring a distinctly
Melbourne dry gin with a unique local flavour.

“Enjoying a martini is more of a refined experience, to be
enjoyed in a sophisticated bar environment, a hotel being the
classic setting,” Andrew points out. “Drinking and appreciating
a martini is certainly an experience, from the notion of martini
cities, which I believe Melbourne is, down to the toothpick used
to skewer the olives.”



Locally Sourced Suppliers

Jeremy Meltzer
Yellingbo Extra Virgin Olive Oil
Yarra Valley, Victoria

Family, quality and sustainability are all core values behind
award winning Yellingbo Gold Olive Oil. We sit down with
director Jeremy Meltzer, who shares how their commitment to
quality and integrity continues to grow.

The Yellingbo olive grove, located in the Yarra Valley, 60 km
east of Melbourne’s CBD has been in the family for about 25
years, explains Australian social entrepreneur, Jeremy Meltzer,
whose father Howard spontaneously bought the property when
Jeremy was just a child. “Then 11 years ago,” Jeremy explains,
“my father decided to stop working as a lawyer, and become
what he’d always dreamt of - a farmer. Dad realised no one in the
area was growing olives so it could be a good idea to become
the first. During that period, many locals in the region were
making wine, so dad went ahead and planted 3000 olive trees.”

Olive trees can take up to seven years before bearing their
first harvest, and by that stage Jeremy was living in the United
States and looking to start a business as the first harvest grew.
At the time, olive oil had not been exported commercially from
Australia to the USA, and Jeremy saw great potential to start
something that would soon accelerate. “Yellingbo in some ways
pioneered Australian olive oil in the USA, like wine makers in the
region did probably 20 or 30 years ago,” Jeremy explains.

Following some positive media coverage in the U.S. and an
appearance cooking with the olive oil on The Martha Stewart
Show, Jeremy was inundated with Australian chefs eager to
taste this local oil. “The feedback was very positive,” Jeremy
describes. “As we soon discovered, there was a great local
market of passionate, talented chefs in Victoria who wanted to
buy local produce. So in the past several years, our focus has
now shifted back home and we supply olive oil to local chefs in
premium establishments around Melbourne.”

MADE WITH LOVE

Some of Yellingbo’s olives are still handpicked, and all are
pressed in small batches using an Italian olive press on the
grove. “It’s really been an emphasis on quality rather than
quantity. So we press in small batches, with the focus on picking,

cold pressing and packaging in the cask and the environmentally
friendly cardboard box. This is fantastic because no air gets in at
any point, and as olive oil oxidises very quickly when exposed to
air, this maintains the freshness in a sustainable way.”

GIVING BACK TO THE COMMUNITY

“We aim to be environmentally sustainable in all we do, which
is really how it started. Although the business is small, we’re
focused on delivering a high quality product with an emphasis on
sustainability, and an ethos of giving back. Online, we donate $1
from every sale to women and girl’s development projects.”

Yellingbo’s collaborative approach and willingness to educate
and support local establishments has also cemented its value
within the community. “The more we nourish our customers,
the more all boats ride well”, says Jeremy. “The Grand Hyatt
Melbourne culinary team regularly visit the grove and have
the benefit of being able to meet the producers and see the
origins of the products they work with. This inspires passion for
what is being served. I think all these reasons really contribute
to being able to tell a compelling story whilst also supporting
the community. Some of the best food in the world is being
produced locally, Australian produce is clean and green. As
a community of food producers, we have some of the best
techniques and cleanest food of anywhere in the world.”

The essence of Yellingbo Gold is also evident in the integrity of
their story. “There are so many producers who care, and you can
taste that in the final product; whether it is wine, cheese or olive
oil. It’s a legacy. There are many families in Australia who have
that character - they band together and do whatever it takes to
ensure their final product is very authentic. The opportunity to
give back to the community is something we are really proud of
and will continue to do.”





Locally Sourced Suppliers

Scott Carter
Gippsland Strawberries
Shady Creek, West Gippsland

Along the fertile pastures of Gippsland in the small town of
Shady Creek, situated in West Gippsland, just over 100 kilometres
south-east of Melbourne, is Collins Kitchen’s strawberry supplier,
Gippsland Strawberries. Grown using hydroponic methods,
we learn about why this method of strawberry production is a
positive step towards a sustainable ecosystem.

“The opportunity for Gippsland Strawberries was discovered
after a review of the standard of produce within the existing
strawberry market in 2011,” explains farm manager, Scott Carter.
“After the company diversified into the food industry, Gippsland
Strawberries begun operations with the acquisition of 5,200
square metres of glasshouses in Shady Creek, near Warragul, in
January 2015. The existing structure was then modified to create
what we consider to be the best strawberry growing facility in
Australia. Planting commenced in February 2015, with the first
fruit being harvested that April. It is worth noting that since we
began harvesting strawberries we haven’t missed a single week
of production.”

Whilst sustainable cultivation is often associated with ideas
such as biodynamic farming, Gippsland Strawberries supports
a cycle of food consciousness that starts from hydroponic grow
bags. According to Scott “every external factor that affects
how the plant and the fruit is produced, such as light, water,
temperature, nutrients and humidity, can be controlled and
monitored constantly to produce a premium product.”

Growing hydroponically to actively preserve ecosystem diversity
also creates many benefits in a sustainable system. “We use an
Integrated Pest Management program which releases ‘good’
predator insects to prey on ‘bad’ insects that otherwise may
affect the health of the plants and quality of fruit. We don’t use
soil fumigants which can be detrimental to the ozone layer,”
Scott adds. “It’s also labour friendly, our workers don’t have to
bend over and harvest fruit off the ground all day and never
have to work in cold, rain, mud or 42 degree heat.”

“Being able to control the amount of water given to each
plant and having a glasshouse results in a more efficient use
of water, something that is very important to Australia and
across the globe.”

For Scott, local produce is of importance during the production,
distribution and consumption cycles. “Local equals fresh, and
fresh is best. Transporting fruit not only takes time, it also affects
the quality. Our strawberries have consistently better flavour,
sweetness, aroma, colour and shape than other produce on the
market. We can also grow fruit at a constant high level all year
round which means that Grand Hyatt Melbourne guests can
always be assured of a quality product that provides a taste
sensation.”

The award winning Strawberry Shortcake from Collins Kitchen



Locally Sourced Suppliers

James Bruce
StrangeLove Soda
Melbourne

StrangeLove Soda believe they have successfully succeeded in
recreating the taste of homemade ginger beer using electrifying,
authentic ginger; sour, succulent lemons and sultry, cinnamon
spice. Along with the ginger beer, James Bruce from StrangeLove
Sodas shares with us the secrets behind the whole range of their
quirky Melbourne-made blends.

“We wanted to disrupt a category and capture people’s
imaginations,” explains James. “We started experimenting with
a variety of beverages, before stumbling upon our signature
ginger beer with green tea. StrangeLove started off in Byron
Bay as a boutique company and people started drinking it
because it was a really nice ginger beer. We took off in the area
and then picked up a few major accounts in Sydney – including
venues owned by renowned chefs such as Kylie Kwong and Luke
Mangan who started stocking it in their restaurants.”

Instead of settling for the idea of creating a regular soda,
James believed that StrangeLove could represent a shift in food
and beverage culture. “Rather than just a healthy alternative
to some sodas, we wanted StrangeLove to be about art and
culture, with unique images and words adorning the bottles.
We wanted people to be excited about drinking it so we started
sponsoring art shows, which simultaneously gave us exposure
to Sydney’s high-end food scene. Slowly we just started building
this reputation as the best ginger beer,” says James. “Living in
Byron Bay, I was exposed to organics in general, but I wanted to
create a unique product with a strong point of difference and a
reputation for being adventurous.”

With daring flavours such as blood orange and chilli, bitter
grapefruit and smoked cola, James sourced bold ingredient
combinations that truly make StrangeLove sodas stand out as a
niche product. “Our early mission was to create a really beautiful
organic product and portray it as exciting, trendy and premium,
but at that stage, it was still a little bit fringe,” James explains.
“Therefore, we wanted to get a bit ‘Willy Wonka’ with it, and
concoct various flavours that reflected the idea of being exciting
and disruptive.”

Aside from imaginative flavour combinations, StrangeLove
also focus on using premium ingredients. “I think the organic

movement is important and the more people that are interested
in organics, the more the movement will grow. We have put
a lot of energy into sourcing interesting ingredients that are
organically certified and locally produced in large enough
quantities to expand.”

James believes that supporting local brands is something that
the Melbourne culture really embraces. “There are some really
great bars here that really get behind speciality Melbourne
made products. In general, there seems to be a shift towards
supporting craft producers in the Melbourne food scene, it’s
very exciting.”

“I would summarise our brand, or I would hope that people
would interpret the brand as being imaginative, not just from
a branding perspective, but also from a product perspective.
We would like to think our flavours and eclectic ingredient
combinations are at the frontier of innovative food trends.
We love creating such concepts and involving people’s
imagination, not just settling for the standard and I think that
is what makes us unique.”

StrangeLove Soda is available to order from our In Room Dining.



Mixology

Ru-Co Bar
Grand Hyatt Melbourne

Tucked away in an inner city laneway, Ru-Co brings an
inimitable flair to the bar scene serving up a unique cocktail
culture inspired by Melbourne’s eclectic spirit. Exuding urban
sophistication and contemporary luxury, Ru-Co sets the
stage for exclusive and extraordinary experiences, offering
an extensive list of signature cocktails, single malt whiskeys,
cognacs and a wine list carefully selected from a 2,700 variety
strong wine wall.

Revel in the soulful sounds with a rotation of the latest chilled
beats. Enjoy the vast reserve of premium vintages and a
tantalising tapas menu. With an open-air courtyard enhanced
by private fireside seating, it’s hard to keep under the radar
with Ru-Co’s captivating energy.

Ru-Co’s most distinct feature includes Bruce Armstrong’s iconic
wood carved sculpture trio 3 Heads. The iconic pieces have
inspired their own cocktail collection including the signature
Incognito, sure to create a striking spectacle complete with a
sprig of flaming rosemary.

INCOGNITO
60 ml Żubrówka vodka
30ml lime juice
20ml simple syrup
5ml Absinthe
1 rosemary stick

Spray the rosemary stick with Absinthe and light in a glass.
Shake all ingredients and pour into a glass over ice.

Monday – Thursday: 5:00pm – late
Friday & Saturday: 4:00pm – late

GrandHyattRucoBar





Coffee Culture

Bistro Bar

In a city that takes coffee culture seriously, the Bistro Bar
does not disappoint. Whether you are after a quick morning
espresso to-go or a place to enjoy a coffee meeting with
clients, the Bistro Bar is the perfect spot to get your caffeine
fix or pursue the extensive wine and pre-dinner cocktail list.
Find your perfect blend whilst soaking up the energy of the
city overlooking Russell Street after a day shopping in the
surrounding luxury retail precinct. Bistro Bar is the perfect pit
stop, detour or destination at any time of the day.

Open daily from 6:00am – 10:30pm



Indulge

What a Girl Wants Afternoon Tea by Cristina Re
The Library

Dedicated to creating extraordinary experiences, Grand Hyatt
Melbourne has collaborated with Melbourne’s own style maven
Cristina Re to create the ultimate High Tea extravagance.
Set in the exclusive space, The Library, sip on Chandon Brut
Rosé sparkling and devour culinary treasures of gourmet
delicacies all served on the signature patterns and feminine
style of Cristina Re teawares.

Keeping things fun and frothy, dine on feathery light scones,
mini bagels, dainty finger sandwiches and divine cupcakes
embroidered with blueberries. A selection of heavenly sweet and
floral teas is the perfect complement to this High Tea indulgency.

Perfect for birthdays, anniversaries or any occasions,
What a Girl Wants is high tea in high style.

For reservations, please call Collins Kitchen on 03 9653 4831
or email [email protected]



Devour

Living Grand Sunday Lunch Buffet
Collins Kitchen

Sunday lunch is a time–honoured tradition, bringing together
family and friends for a leisurely feast. Collins Kitchen is
renowned for delivering one of the best lunch buffets in
Melbourne, offering an abundance of mouth-watering cuisine
made fresh to order.

Embark on a sensory experience and wander through the open
market style kitchen whilst interacting with expert chefs and
indulging in the artisan made produce on display.

Be spoilt for choice with a selection of interactive buffet stations
including sushi, deli, carvery, grill and pasta stations, as well as
wood oven and wok options. Enjoy a garnish of fresh herbs from
the hotel’s own altitude garden before indulging in the heavenly
dessert bar featuring the extravagant chocolate fountain display.

From home-style favourites to aromatic Asian cuisine,
this lavish spread wows all tastes.

Sunday: 12:00pm - 2:30pm

Regions of Victoria

Gourmet Food Trail

T H E M UR RAY

GRAMPIANS THE
MU R RAY
GOLDFIELDS V I C TO R I A’S GIPPSLAND
HIGH

COUNTRY

DAYL ESFO R D & T H E 2 YARRA VALLEY &
MACEDON RANGES DANDENONG RANGES
3
1M E L B O U R N E

GREAT OCEAN ROAD

1 Méribel Fine Foods and StrangeLove Soda
2 The Melbourne Gin Company and Yellingbo Gold Olive Oil
3 Gippsland Strawberries

Image Credit: Visions of Victoria. Tourism Victoria

MELBOURNE
Victoria’s vibrant capital offers an impressive selection of dining
options and a strong coffee culture.

Méribel Fine Foods are a local supplier of artisan style chesses
stocking specialty Victorian products. StrangeLove Soda’s made
in Melbourne, quirky and locally crafted mixes are sure to excite
and delight.

THE YARRA VALLEY & DANDENONG RANGES
Discover the temperate rainforests and villages of The
Dandenong Ranges or the endless options of indulgent food
and wine experiences within the Yarra Valley.

Aromatic native botanicals have inspired The Melbourne Gin
Company’s blend, ensuring a distinctly Melbourne dry gin with
a unique local flavour. Yellingbo Gold Olive Oil harvests in this
regions rich terrain.

WEST GIPPSLAND
Explore the diverse landscapes and historic regions of West
Gippsland.

Along the fertile pastures of Gippsland in the small town of
Shady Creek, Gippsland Strawberries use hydroponic methods
for sustainable strawberry production.

CK Farmers Market

The best of our local produce direct to you.

We are proud to open the doors to the pop-up CK Farmers Market.
Showcasing the best of Victorian produce in Collins Walk, you
can connect direct with farmers and small producers around
Victoria. Catch a cooking demonstration from one of our leading
chefs and tantalise your tastebuds.

When you shop at the CK Farmers Market you are guaranteed
access to quality, freshly harvested produce whilst supporting
the local community. Whether artisan-made or freshly sourced
from the earth, paddock or dairy, the farmers market is a great
source for finding the best local and seasonal produce in the
one convenient inner city location.

Every Wednesday throughout Autumn from 5:00pm – 7:00pm