Sam and Claire Johnson manage Boxgum Grazing on Windermere, a 1500 hectare multi-generational property near Young in NSW.

Their philosophy is simple. They stand by the quality of food they produce, their commitment to the animals and their welfare, and the long-term ecological health of their land. 

They produce 100% grass fed beef and genuine free range pastured pork, which they market direct to customers in NSW and also the ACT. 

Sam explained to me that the sows farrow outdoors and the weaned piglets grow out in the woodland areas where the they use their natural instincts to breathe life into the land.

They run predominantly Angus cattle that are% grass fed and receive no biocides or growth hormones.

Look for Boxgum Grazing at Southside Farmers Market in Canberra, Orange Farmers Market, Young Farmers Market, and Capital Region Farmer's Market at EPIC in the near future.

For more information, visit the web site.

Sebastian Nedziak was beaming when he told me that his Gum Tree Pies had won eleven medals at the 2011 Great Aussie Meat Pie Competition just recently: four gold medals and seven silver medals!

He and wife, Melinda, hand make their gourmet pies at Yackandandah using locally sourced, best quality vegetables, rump steak, chicken breasts and Brown Brothers wine.

The award-winning pies are really, really good and the range includes steak and red wine; lamb and mint jelly; creamy cauliflower; curry pumpkin; and chicken and vegetables, among many others. Pick up your pies hot and ready to eat, or take home freshly made pies ready to either bake or freeze.

You will find Gum Tree Pies at the Capital Region Farmer’s Market and Southside Farmer’s Market in Canberra; Yackandandah Lions Club Market; and various other markets. For more information, visit the Gum Tree Pies web site.

Marco Marinelli is quite a character... a good Italian-Australian boy, born in Adelaide to a family with long connections to Adelaide's Central Market. As such, he was taught to appreciate the best of gourmet and fresh foods from an early age.

Funnily enough, Adelaide's authority on mushrooms says he didn't like mushrooms as a child. Things have certainly changed over time! With an increasing range of reasonably priced standard and specialty mushrooms at his stall, The Mushroom Man has redefined the mushroom experience for the people of Adelaide.

There are fresh porcini grown in the Adelaide Hills, chanterelles, truffles, white and brown Swiss, buttons, flats, Asian gourmet (including black fungus, enoki, king brown, oyster, shimeji, shiitake, mousseron and pines.

Gourmet lines include truffle oils, vinaigrettes, and salt fusions (such as the wild mushroom and black garlic salt pictured below). One of the most interesting is the black garlic, an almost candied product with a sweet, smokey flavour.

Visit the Mushroom Man at Stall 68 at Adelaide Central Market, or shop online via the web site.

Every Saturday, Sam Pincott travels some two and a half hours from Holbrook, NSW to the Capital Region Farmer's Market in Canberra to sell his farm fresh eggs.

On 800 acres, Sam and his wife, Prue, run a herd of grass fed beef cattle and free roaming Isa Brown hens. 'Using holistic principles, we've incorporated both into a portable system,' Sam explains. 

'The chooks follow the cows around the farm. They roost and lay eggs in portable sheds which we move onto fresh pasture twice a week. As the cows move out, the chooks move in. We also allow long recovery periods between grazing on each paddock, to ensure that there's always plenty of grass for the stock.'

The eggs are produced in a chemical free environment, no hormones or antibiotics are used.And the hens are guarded by two Maremma dogs, who live with them and protect them from predators. 

Holbrook Paddock Eggs are great tasting, cracking fresh, with firm white, bright yolks and strong shells.

For more information about Holbrook Paddock Eggs, including stockists and markets where you can find the product, visit the web site.

Join the queue if you're hoping to buy some freshly baked bagels or sourdough from That Bagel Place at the Capital Region Farmer's Market!

Shane Peart and family offer a selection of beautiful baked goods for discerning customers. His sourdough loaves come in plain, wholemeal, fruit, kalamata olive as well as soy and linseed. There are also nine New York style bagel varieties including poppy seed, cheese, garlic, blueberry and cinnamon and raisin. Yum!

You'll find That Bagel Place at Farr Place in Isaacs and their goodies at the Old Bus Depot Markets, Capital Region Farmer's Markets, Choku Bai Jo (Curtin and North Lyneham). For more information about That Bagel Place, click here

Barbara and Franz Knoll, of Barossa Fine Foods, are passionate about using fresh, natural products. This philosophy is why Barossa Fine Foods is Australia's most awarded small goods producer, now boasting more than 700 medals won from national and state competitions.

The Knoll family's tradition in smallgoods production goes back to great uncle Andreas Knoll who learnt to make smallgoods such as viennas, knackwurst and salamis in a Munich factory at the age of 15 in 1924 and went on to own his own shop. He was followed by his nephew Hans, who learnt the business from Andreas before migrating to Australia in 1957, eventually opening his own shop, Bavaria Smallgoods, where his son, Franz, started work at the age of 15.

The company is now celebrating 21 years in business with its 120 employees across nine outlets focusing on the traditional hand-processing methods which have made it a market leader in small goods.

While its production has increased significantly, Barossa Fine Foods prides itself on staying true to its traditional hand-processing methods and never compromises on the quality of its smallgoods.

Ken Fuz, owner of Black Horse Fine Foods, is a quiet, unassuming gentleman who just happens to produce a very fine range of jams, marmalades, chutneys, relishes, sauces and other specialty foods.

Black Horse is a small family business based in Canberra. "We take a lot of time to prepare our products by hand," says Ken. 'Each batch is made to our exacting standards and there are no artificial colours, flavours or preservatives, therefore you get a high quality product every time'. 

Why the name Black Horse? "I've always had a vision of owning a black horse", Ken explains. "Oh, I've not seen rhubarb jam since I was a kid!", a lady shopper exclaimed as she sampled Ken's jam. I can vouch for that one, it's yummy, especially with scones. Ken also makes an amazing Carrot and Cardamom Jam. I used it recently to glaze some pork knuckles before baking! The flavours were lovely.

Black Horse Fine Foods are available at the Hall Markets in Canberra on the first Sunday of each month; the Old Bus Depot Markets in Kingston on the second and fourth Sunday each month; and at the Capital Region Farmer's Market every Saturday. Delivery can be arranged. How's that for good old fashioned service! For more information visit Black Horse Fine Foods.

One of my loves is good coffee and I was delighted to find Zedz Cafe at Adelaide Central Market.

Barista, Dorcen Walters, from Kommon Grounds coffee, roasts the beans locally. Meanwhile, former fine dining and Hyatt chef, Franjo Novosel, puts his heart and soul into preparing market fresh, wholesome breakfasts, lunches, and baked goods for Zedz patrons. 

Specialities include juice of the day, muffins, tarts and other baked goods. There's gluten free, vegetarian and vegan food, sprouted lentils, activated nuts, and more. 

Zedz also do a secret sorbetto, currently they have Christmas Cake and Persian delight flavours.
 
Look out for the fluorescent sign at the Eastern Grote Street entrance to the Market.

Michael McNamara was busy stirring a huge pot of caramelised macadamia nuts when I stopped in to say hello at the farmer's market this morning.  The Bateman's Bay Nut Roasting Company is owned and operated by Michael and his brother, Mark, who (Michael says) inherited the company eleven years ago from a former girlfriend.  A nutty tale, perhaps, but true and one with a happy outcome.  

As you can see from Michael's wide smile, he loves what he does.  "We started out with caramel peanuts and branched into caramel macadamias a few years ago," Michael tells me.  "Now we roast one ton of macadamias every month!". Michael's favourite is wasabi and seaweed macadamias.  Among the savouries are Kashmir chilli macadamias, garlic macadamias, roasted salted macadamias, and also salt and vinegar macadamias.  The sweet range includes honey macadamias, maple toasted pecans (yum!), honey cashews, and Vienna almonds (double yum!), 

You'll find the Bateman's Bay Nut Roasting Company's cafe in the arcade at Batemans Bay (closed weekends).  Market stalls are at the Capital Region Farmer's Market and also at Moruya Country Market every Saturday; Old Bus Depot Markets in Canberra every Sunday; and at Berry, Kiama and Mollymook markets.  Visit the web site for more information or shop online.

Alongside hand-made, organically tinted 'Warp and Weft' products from Peru, Mat Campbell is now selling his first commercial crop of organic garlic.

Mat grows three varieties of garlic (hard neck, soft neck and Russian) on a small sustainable farm at Robertson in NSW and has recently received organic certification.

I spoke with Mat at his stall at the Orange Grove Farmer's Markets in Leichhardt. He explained the background to Warp and Weft and how he and partner, Harriet, had travelled through South America and, upon returning home, were inspired to establish an ethical business practising principles of Fair Trade.

You will find Mat and his Green Heart Organic Garlic at the Orange Grove Farmer's Markets in Leichhardt on Saturdays. Closer to home, Warp and Weft will be trading at the National Folk Festival over Easter. For more information, visit the Warp and Weft web site.