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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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
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9/07/2009 12:20:00 a.m.