City Market, Wellington, New Zealand

Schneckenudel from Brezelmania

The City Market is a new addition to the markets scene in Wellington, established by local award-winning chef Martin Bosley (his restarant Martin Bosley's was the Supreme Winner in the 2007 Cuisine Magazine Restaurant of the Year Awards).

Housed under the shelter of the Chaffers Dock Function Centre, the City Market is a gourmande's paradise of artisan breads, cheeses and local produce. It's a little more upmarket than the Harbourside Markets, but both were a must-do for me on my vist to Wellington, particularly as they're located so conveniently close to one another.



The markets were a little congested but not too overwhelmingly so. I expect that food bloggers aren't commonly seen at the markets, as quite a few stallholders were bemused by my dedicated snapping.

It's all for you, so enjoy the market tour from the comfort of your armchair...


Cheese straws from Brezelmania


Chocolate crossiants from Brezelmania


Challah breads from Brezelmania


Mini muffins from Brezelmania


French cheeses from Le Marche Francais


Cabecou soft goat cheese from Le Marche Francais

Cabecou comes from goats that graze in the Midi-Pyrénées region of southern France.


Mimolette cheese from Le Marche Francais

An unpasteurised raw milk cheese that is matured for 18 months, the mimolette is believed to have originated with Louis XIV, who requested a French version of the Dutch Edam to put a halt to their import. The mimolette gets its distinct orange colour from annatto, a natural food coloring agent.


Saint Nectaire from Le Marche Francais

Saint Nectaire is made in the Auvergne region of central France.


Bleu d'Auvergne from Le Marche Francais

Described as "a strong blue but you can feel the French mountain pastures".


Morbier from Le Marche Francais

The morbier has a distinct layer of vegetable ash running horizontally through the middle. Originating in the small village of Morbier in Franche-Comté, cheesemakers would use up the last of the evening milk, press it into a mold and then use a layer of tasteless ash to protect the cheese overnight. The next morning the cheese would be topped with the morning milk from cows, and whilst production these days does not use this two-day milk process any longer, the layer of ash continues in a nod to tradition.


Cantal from Le Marche Francais

Cantal is an unpasteurised raw milk cheese that tastes similar to a mature cheddar, from the Cantal region in Auvergne, France.


Buche de Chèvre pasteurised goats cheese from Le Marche Francais


Te Matuku Bay oysters from Waiheke Island


Cloudy Bay clams from Marlborough


Tarakihi fish from Leigh


Sulphur-crested cockatoo happy to be patted


Chef Martin Bosley, one of the driving forces behind the City Market


Marinated Martinborough olives


Duck liver mousse and duck rillette from Le Canard


Toulouse sausages and boudin noir from Le Canard


Slicing duck terrine at Le Canard


Duck terrine with fig and walnut from Le Canard


Apricot danishes from The French Baker, Greytown (70km from Wellington)


Ciabatta and white sourdough from The French Baker, Greytown


Fruit logs and walnut rye breads from The French Baker, Greytown


Brown sugar brioche from The French Baker, Greytown

Grab Your Fork attended Wellington on a Plate as a guest of Positively Wellington Tourism. For more information on Wellington, check out http://www.wellingtonnz.com.

Wellington on a Plate ran from 17-30 August 2009. Next year's festival dates have already been confirmed as 14-29 August 2010.





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City Market
Ground floor, Chaffers Dock
1 Herd St, Wellington, New Zealand

Open every Sunday, 8.30am – 12.30pm







Related Grab Your Fork posts:
Harbourside Market, Wellington