As we emerge from a period of total uncertainty, one thing is becoming clear: a shift is taking place as consumers rethink their approach to fresh food, questioning where it comes from, how it’s grown and even how it tastes.
While big-name supermarkets remain essential for basic necessities, the real-world effects of climate change, drought, and yearly bushfires, have galvanised consumers into thinking more carefully about their weekly shop.
The result? Small-scale farmers are experiencing a boom of interest, with local markets and delivery services thriving. More recently, the health, social and economic ramifications of the Covid-19 pandemic have driven customers to shop in new ways, propelling producers into their busiest period ever.
Talia Smith is the founder of The Locals Market – a sustainably-operated weekly food market run out of Paramount House Hotel in Sydney’s Surry Hills. Smith sources all her fruit and vegetables from small-scale producers close to Sydney.
The chef-turned-wholefoods-dealer started the venture nearly seven years ago in the hopes of bringing quality local produce to her community in a social and sustainable way. “I wanted to make it simple for households to access local produce and reduce mindless shopping at supermarkets,” explains Smith.
Since then, the project’s customer base has grown from a few regulars to a coterie of nearly 200 people. And this year, she says, she’s never been busier. Smith, like many others, believes there has been a major change in the way people are thinking about their food.
“People are far more passionate about fresh, locally grown food and what that tastes like. They know it’s better for them and better for our local industry,” says Smith.
This story is from the July 2020 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2020 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.