When we heard that a brand new farmers market was opening at the Royal Randwick Racecourse, we could barely contain our excitement! One of the many principles of Be You Be Free is to educate our community on using food as medicine - that by consuming a diet rich in nutrients (namely fruits, vegetables, nuts, wholegrain and dairy) that you can be the best version of yourself and will truly thrive in your health and wellness
Farmers Markets are the best place to shop as they allow you to put into place the SLOW principle - that is, seasonal, local, organic and whole. Food is at its freshest when in season, and buying locally means less chemicals would have been used (as there is no requirement to preserve the life of the food). The food is of better quality as it isn’t being damaged through packaging, storage and transportation, which also means the lower cost will be passed on to the end consumer - making it the most cost effective way to eat. What’s more, you’ll be supporting our farmers, community and local businesses - meaning you can feel all warm and fuzzy inside for more than one reason!
How did your journey to the Fair Farmers market begin?
I grew up in Western Australia on a farm. My family have been farming for many generations so it was natural for me to start doing this.
Tell us about the market and produce - what can we expect?
The market promotes NSW farmers and their produce. Each week we’ll bring more farmers and stall holders so we can continue to grow. We also have stall holders from local businesses and chefs which is also important to us. We are keen for anyone who is passionate and has a good story to be involved.
Here at Be You Be free we are very passionate about following the SLOW principle. What practises does the market have in place to support this way of eating for our community?
We believe in the produce that is rich in vitamins, mineral, nutrients and fibre at our markets. It is important that everyone we work with follows the same principle. All our farmers use organic and sustainable practices, and our meat is grass fed and from sustainable farms. We are lucky to have chef Oliver Heath on-site, who creates dishes only from seasonal fruit and veggies. We’re very thorough with promoting the SLOW principle at our market.
Why did you choose the Royal Randwick Racecourse as a location?
There are not many venues where you can sit under a 150-year-old tree, on the grass and enjoy beautiful food! The Australian Turf Club also started races in country NSW so it felt like the right fit.
Tell us about your initiative with Oz Harvest.
Oz Harvest is an incredible organisation and is very effective in what they do. Any leftover produce gets donated to the charity, and we also give a portion of our sales back, which means as you shop you are helping to feed someone else. I was already involved in Oz Harvest through my other businesses, so it was a natural fit to extend the initiative to the market.
How would you describe your job?
I get the greatest joy knowing that people are getting great produce in their stomachs and the nutrients they need. Having a positive impact on the commercial nature of farming is also a big part of my job as our farmers are getting paid quickly and getting paid more while being able to still do what they love. From my own childhood, I know how important this is. The other aspect of it is bringing people together and creating a community. Seeing so many young children and families visiting and playing on the lawn and having a sense of togetherness is the highlight for me.
Can you share your favourite recipe with our readers?
It is pretty easy! I love infusing lamb with garlic, rosemary, olive oil and salt and cooking it on a flame somewhere, or I slow cook it in white wine served with lots of seasonal vegetables, of course.
What inspires you?
Having good conversations and connections with people - I meet some really fantastic people everyday. My children and family inspire me and so does seeing the sense of community we are creating. Also, being able to promote farmers and providing the community with amazing produce in their stomachs.
Best advice you have ever been given?
We are looking at more properties to expand so we can spread our goodness to as many people as we possibly can.