Bunyip Hollow: Martin and Cyan’s organic chestnut-fed pork, native edibles from Wodonga

Carboor Harvest: Ben’s hazelnuts, nut butters, nut oils from King River
Darraweit Valley Cider: Marc and Jenny’s hoppy ciders from Darraweith Guim

Faranda Farms: Rita and family’s seasonal vegetables and Sicilian preserves from Werribee South

For the Love of Lamb: Toni’s lamb bacon and all the lamb cuts you could want from Lancefield

Freeland Pork: Claire’s porky goodness in every cut imaginable from Kyabram

Fruits of Life (in season): Sam’s Grandpa tomatoes from Bacchus Marsh

Gs Bees Down to Earth Honey: Graeme’s honey, infused honey, bee pollen from Digger’s Rest

Granite Bar Rosemary: Bridget and Ian’s rosemary hydrosol and essential oils from Welshpool

Green and Co Farms: Will’s organic seasonal vegetables and herbs from

BangholmeHi-Fye Pistachios: Hang and Fye’s pistachios, and more pistachios from Wedderburn

John Howell Fruit: John’s seasonal fruit- pears, apples, persimmons, limes, lemons, plums, figs, mulberries, quinces, cherries and more from Wandin North

John The Oyster Bloke: you guessed it- John’s oysters from Wonboyn Lake

Kinglake Blueberries: Marianne and Andrew’s blueberries from Kinglake

Koji and Co: Saeko’s organic chickpea and soybean misos, and fresh shio-koji 

Mirboo Poultry: Ilan’s free-range pastured poultry from Mirboo South 

Melbourne Pine Mushrooms (in season): Vlad’s wild foraged mushrooms 

Oz Fresh Herbs & Produce: Michael’s herbs, vegetables and 50 varieties of tomatoes (in season) from Warragul

Peninsula Fresh Organics: Tash and Wayne’s seasonal vegetables from Baxter

Prom Country Flowers: Robert’s native blooms from South Gippsland

Real Eggs: Paul’s free-range eggs from Yandoit

Restdown Wines: Jo and Don’s s organic shiraz, semillon, Chardonnay, merlot and verjus from Caldwell

Rose Creek Estate: Tony and Lina’s Sicilian wines, olive oils, olives and seasonal treats from Keilor East

Spud Sisters: Kerri and Catherine’s potatoes from Mt Pleasant

Summer Sensations: Neil’s seasonal berries, jams, sauces and famous berry pies

Tarwin River Biodynamics: John’s seasonal biodynamic vegetables

Telopea Permaculture: Pete’s bare rooted fruit trees, apple cider, apples and apple juice from Monbulk/ Olinda

The Fresh Seafood Lady: Mark’s fresh Victorian wild caught seasonal seafood

The Meat Room: James’ salamis made from ethically raised Victorian beef and pork

The Orange Lady: Gab and family’s Mildura-grown citrus, avocados and juices

Umami Umami Mushrooms: Zac’s gourmet mushrooms- shiitake, white oyster, blue oyster, lion’s mane and more grown in Reservoir

Villa Pileggi Olive Oil: John’s extra virgin olive oils and olives from Gisborne

Waltanna Farm: Chris’ pulses, oats, legumes, hemp and flaxseed oils from Hamilton

Warialda Belted Galloways: Allen and Lizette’s Warialda Belted Galloway beef from Clonbinane


Botanical Brew: Tony and family’s low alcohol jun kombucha, kombucha vinegar shrubs with native botanicals from Geelong

Celtic Bakery: Ken’s baked treats from pre-1700s British Isle recipes

Cocoa Rhapsody: Floyd’s organic fair trade chocolateDe’Bees Signature

Balms: Deb’s beeswax balms and candles from Ballarat

Farce Charcuterie: Jon’s terrines, pickles, black pudding and pates using free range St Bernard’s pork (Riverina, Grampians)

Gorgeous George Probiotics: Adam’s sauerkraut, kimchi, water kefir, kombucha, dips and pestos

Gourmet Pies: George’s award-winning hot and cold piesHimalaya Tibetan

Tent: Tashi’s Tibetan ready to eat  vegan and meat momos and noodles

Italian Chef Melbourne: Simone and Roberta’s fresh handmade Italian pastas

Kremaa: Tammy’s Greek pastries 

Lard Ass Butter: Monica’s handcrafted cultured butters from Timboon cows

Pacdon Park: Jim and Jane’s traditional British smallgoods (black pudding, sausages, haggis and more!) made from free-range pork in Moama

Pink Muesli: Marita’s beetroot pink muesli 

Plough to Plate: Lou’s spreads- ajvar, chilli jelly, antipasto peppers, tomato and chilli dip and more from his farm’s produce 

Q Le Baker: Quentin’s artisan organic sourdough baked goods made with local ingredients

Quincey Jones Jelly: Tim’s seasonally fresh jams, jellies, relishes, chutneys and marmalades

Sourdough Kitchen: Alex’s baked sourdough goodies 

Stir Crazy Kitchen: Helen’s gluten-free crackers and cordials

Sustainable Wraps: Petalyn and Chelle’s beeswax eco-friendly wraps

Tamarind Tree Gourmet Sauces: John’s Sri Lankan gourmet sauces

The Cottage Herbalist: Caroline’s Australian herbal tea blends and fire cider

The Natural Pasta House: Galya’s handmade fresh pasta

The Peaks Artisan Cheese: Luke’s French style artisan cheeses made with milk from North East Victorian cows and goats

Thornhill Lane Biodynamics: Stefania’s skincare products made with homegrown herbs in Castlemaine

With One Bean Coffee: Alice and team’s direct trade agroforestry coffee from Timor-Leste


Roving Refills: Claudia and Raphaelle’s eco-friendly non-toxic cleaning refills 

Knife Sharpening Melbourne: Steve’s knife sharpening service (quarterly)

Market Details

8AM – 1PM, fourth Sat of each month

Parking available. 

63 The Avenue, Spotswood-Kingsville RSL

Entry By donation

We’re plastic bag free, so please BYO.
Well-behaved dogs (and cats) on leads welcome.

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