I Choose SA: Stallholders at the Adelaide Central Market and the foods they love
AMONG the biggest fans of our state treasure, the Adelaide Central Market, are the stallholders themselves. Dianne Mattsson and Roxanne Wilson talked to several traders as part of our Choose SA business series about their stalls and their favourite market treats.
I Choose SA
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AMONG the biggest fans of our state treasure, the Adelaide Central Market, are the stallholders themselves. So many have been serving for decades, some employing third and fourth-generation family members. Others have brought fresh new faces and ideas to the unique marketplace that stretches between Gouger and Grote streets. Community thinking reigns, such as Jane Harmon from the Kangaroo Island Stall whose newest employees are all children of producers on the island, and Michelle Farinola, who has added $10 meals so people can eat then shop.
Dianne Mattsson and Roxanne Wilson talked to several traders as part of our Choose SA business series about their stalls and their favourite market treats.
Jane Harman
Kangaroo Island Stall (16/17)
kionline.com.au
My business started ... two years ago and has expanded from 250 lines to 450 lines. It’s a fantastic result for us. The support has been huge, from island producers sending their foods and from our customers.
It began with ... three staff, including me, and now we are seven. Something great for KI is that all our new staff are young people whose parents are producers on the island. They are studying and working here, and it’s good because they know the island and what it has to offer.
Things have grown ... surprisingly, through tourism. It’s a big factor. The market isn’t just for locals, it has become a tourist attraction which helps everyone here. They will come in for top-ups of thing they have bought or seen on an island visit, or, when they don’t have much time, this is a KI experience when you can’t get to KI.
The biggest changes at the market ... to me, is that huge influx of interstate and overseas travellers. The market has become a big attraction for them. It’s pretty unique. For us, it’s also the amount of locals who have been to the island and want to buy more of the products they discovered. The ferry has been stopped a lot this winter due to bad weather, and lots of people have come to us instead. It’s an island outlet on the mainland.
In the future ... who knows? We would love to take this interstate, but for now we are really happy in the market space.
My three favourite things at the market are ... Greenslade chickens from the Barossa. I buy at least one a week from Feast! Fine Foods. Also, whatever blooms are in and colourful, so I get a bit of market colour at home, from Central Market Flowers. And, mandarins which the kids love, and go really well with a bit of fresh thyme in my gin & tonic.
Michelle Farinola (nee Andonas)
SAMTASS (Stall GO46-48)
samtass.com
My business started ... 22 years ago. My grandfather had the Victoria Seafood Cafe, where the Hilton is now, in the 50s. This shop opened by Sam and Tass Andonas, now both retired. I am third-generation and we have fourth-gen family working too.
It began with ... Sam, Tass, their wives, and one part-timer. Now we have 9-15 staff depending on the season, processing, cooking and serving. We have two new staff starting this week.
Things have grown ... in a way that has moved us to diversify. It used to be just prawns, oysters and fillets, but now it’s also easy meals such as marinades, shaslicks and patties. Now, you can also sit down with freshly shucked oysters, a fresh chowder, a seafood basket or a flathead burger, all for $10 or less.
The biggest changes at the market ... are people’s shopping habits, and the diversity of visitors. Most people used to shop once a week. Now it’s mostly twice or more. Some, like local office workers, pop in every day. And, there is such a diverse range of ethnicity, more European, Mediterranean, Middle Eastern and Asian customers.
In the future ... the dining in, which is new, will be a focus. Now you can see the oysters being shucked fresh in front of you on Friday nights. We also will change the menu to fit the season. It will soon be more summer-friendly and lighter meals, like sashimi.
My three favourite things at the market are ... artisan bread you cannot get at the supermarket. I love the fig and walnut bread from Wild Loaf. Once a week I pick up some vegan treats from House of Health, such as the Ferrero Rocher chocolate and peanut slice. It’s made in SA with kindness to animals. And, the handmade SA mozzarella and prosciutto roll from the continental store, Atlas, is something I take home for things like a platter for visitors on footy nights.
Brad Sappenberghs
COMIDA (Stall S11)
comidacateringco.com
My business started ... in early 2014, when we started the catering company, and then we opened our cafe in the Adelaide Central Market on November 14 last year.
It began with ... three people (at the market): me, another chef and one front of house. We’ve got seven on the books now. We didn’t really know what to expect when we first opened. We always knew it was going to grow but not to what scale. Now we’re thinking about expanding even more.
Our menu ... very much revolves around the seasons. Whatever goes on the menu is determined by what is in season and what is on the shelves within the neighbouring stalls. Fruit and veg will come from Fred McMahons, who is our neighbour, and a little bit from Bill at House of Organics. In terms of seafood is Angelakis Bros and meat is from Feast! Fine Foods. They all either back on to us or are right next to us, which is good. And then obviously Say Cheese for local cheeses.
In the future ... we’re looking to grow with Deviation Rd at Longwood; they will be building a commercial kitchen soon. It is still undetermined whether we use that to offer a little bit more of what Comida can do.
Three of my favourite things at the market are ... a dry-aged Coorong Angus rib eye from Feast! Fine Foods – I just like the flavours that is part of a dry-aged piece of meat. I literally just grill it and serve it with a bit of lemon, sea salt and olive oil. Also some organic rocket from House of Organics – we use that in all of our salads at work – and KI natural yoghurt (from the Kangaroo Island Stall), which we serve with a gluten-free muesli and seasonal fruit.
Stefan Konstantinoff
MCMAHON’S FRUIT & VEGETABLES (Stall S47-48)
The business started ... close to 90 years ago. I bought into it 31 years ago. I started off as a grower, my father used to grow tomatoes, and then I went into nightclubs, hotels, liquor shops and newsagencies, and then I ended up here.
When we started ... in those days it was different – you had about 12 to 15 (staff) and we were all mostly serving because it was a different set up. But today it is self-serve a little bit ... I have anything between six to eight to 10 (staff), but not all at one time.
The biggest changes at the market ... well, it has gone to the better. The people running the market are really doing a good job. They organise things better, they are running it better, it looks more professional and they are creating a lot of activities with children coming through.
Three of my favourite things at the market are ... from Dough I picked the lemon tart – I just love tarts – and a bread roll. Peter Heaney, the operator, is very good ... they are professional people. The lemons are from Queensland (picked up from McMahon’s), and berries in honey yoghurt from The Yoghurt Shop ... I love it.
World-class pantry
FEW phenomenons deserve the term iconic like the Adelaide Central Market, a collective food bowl within the food and wine basin that is South Australia.
Deservedly bestowed with the title of “Food Legend” in The Advertiser Food Awards, it is a world-class marvel, a character-laden mecca for food and wine – and it’s thriving.
The future is bright, according to general manager Aaron Brumby, who describes it as everyone’s pantry and “a unique culinary and sensory experience”.
“It is easily one of the best produce markets in the world,” he says.
THE MARKET OPENED on January 23, 1869. A small but noisy procession wound its way from the East End Market to the space between Gouger and Grote streets. About 500 customers bought everything; the market sold out by 6am. Sheds were built, and completed in June 1869. By October 1899, fresh produce was being sold from 262 stalls.
PLANS TO rebuild the original timber and iron sheds were drawn up 31 years later, and included an impressive two-storey brick facade facing Grote St.
THE FOUNDATION stone was laid on February 8, 1900, and both Gouger and Grote St façades were completed in 1906.
MARKET DAYS were Tuesdays and Saturday mornings. As many as 50 to 100 produce carts made use of the first facilities.
NOW, THERE ARE 78 stalls, 13 shops, 1 producer-in-residence stall, and an estimated 500 employees across the Market, which opens Tuesday to Saturday.
THE AVERAGE TENURE of a Market tenant is 44 years, which is highly unusual in the retail sector.
ABOUT 8.5 MILLION people visit eachyear – equal to 163,500 a week.
THE MARKET COVERS 8000squndercover retail space, making it one of the largest undercover markets in the Southern Hemisphere.
A MILLION KILOGRAMS of fresh produce is delivered to the Market every month by 250 drivers and suppliers.
IT IS A CHAMPION of independent and small business and has an intricate chain of local suppliers.
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