Fresh fare corners the market

Bottled water was banned in the Australian town of Bundanoon in September. It marked a world-first in the acknowledgement and action against the environmental harm caused by the unnecessary use of plastic.

In principle, buying bottled water is no different to buying imported spinach at the grocery store.

Thankfully, more and more South Africans are realising this and taking to the sweet call of the local.

These days, everybody who's anybody wants to be seen proudly carrying their recycled shopping bags because, simply put, to be environmentally savvy equates to being consciously chic.

And so it was no surprise to find that mall mommies are driving the latest trend towards food markets.

Not mere fleamarkets, selling anything from anywhere, but quality produce - locally grown, preservative- free, home-made organics. And it's all the better for the rest of us.

At the Durban Food Market, held on Saturdays, now at Clarence Road Primary School, there are farmers from the Midlands, Karkloof and La Mercy as well as Umkomaas.

Beneath the trees, the waft of crab curry and the sound of live music greets you. The outdoor venue attracts families, with children free to run wild on the adjacent sports field, while parents relax in self-indulgent languor in the shade of trees and umbrellas.

Among the stalls is Danielle Simpson's Imbali Blends brand. She sells hand-harvested salt, sourced in the Western Cape, that she has blended with herbs and vegetables. The natural, unprocessed product is marketed as an alternative to regular salt or for those addicted to additive-heavy food flavourants.

"Much of the food we buy in the supermarket today has added substances in it, to keep it looking fresh for longer; while local produce can go straight from the person who has made or harvested it to your table. A benefit to your health and the environment," she says.

Taste and flavour are also enhanced in the home-made, hand-made varieties.

A case in point is former restaurant owner Annie Ponting's sumptuous selection of home-baked breads, from rye to Lebanese, macadamian and pumpernickel. She's aptly called her business The Breadwinner.

Sweet treats on sale are from the highly rated, Ballito-based company Food Matters, while community programmes such as the Ned Hervormde Kerk sell chutneys and pickles.

Alexa McWilliams's Olive-A-Twist is available at many of the other food markets, including this one.

Other products such as decorator Lianne Van Niekerk's Kist range of homeware also feature.

Convenor Jan Bowes says the idea for a food market came from Cape Town's Old Biscuit Mill.

This is a showcase of local foods, in an environment encouraging sustainable living, recycling and organic fare.

Bowes says the intention is never to let the market slide to a fleamarket.

"The premise is that all goods must pertain to food, entertaining, home and catering," she says.

"The vibe" is another important factor, say Heather Downey and Anthea Rodseth, who hold a market at Glenwood's Penzance School on the last Sunday of the month.

The women, who have about 18 years of experience with open days, say: "We want to create a relaxed atmosphere where families can roll out of bed and head for our lifestyle market, where there are hearty breakfasts and great coffees, organic veggies and bread."

Another exciting new venture is The Food Market held on the last Saturday of the month at the Hellenic Hall in Durban North. The dream and brainchild of Eat Greek's Nick Papadopoulos, PR whiz Emma Dunk and marketing consultant Karen Brokensha, the market was formed to highlight and uncover the many hidden jewels within the local food industry.

"The Food Market is for food fundis, people who are passionate about food. This is not a flea market or farmer's market. Our aim is to showcase the skills, variety and selection of produce that is proudly produced in KwaZulu-Natal," says Dunk.

In truth, the serious attitude doesn't nearly make for a serious setting; the indoor market has a bustle and is sure to become a hotspot for Saturday lunch with the family. Among the vendors are Loving Hams, Wild Meat and The Greek Lady.

Keith Vienings, of Wild Meat, who has his venison fillets, sausages and wors on sale, says he gets his meats from a local game farm which, as the animals roam free, are not treated in the same manner as those conventionally reared for consumption.

Similarly, Loving Ham, which was established in 1936, is a range of pork products fresh from the family farm in the central Drakensberg. Also on offer is an exciting variety of home-made ice-creams, cheeses and nougat to sample.

"Food markets are certainly a current trend," says Dunk.

"On the one hand we want to prove that Durban can do it - showing support for our local initiatives.

"On the other, it's about a way of life we believe in and want to encourage. The most wholesome foods are made at home and the freshest products are the one's sourced in the area you live.

"We're so accustomed to getting everything from the store - not entirely understanding what's in it or how far it's come. Wouldn't it be great if you knew exactly where that succulent piece of meat on your plate came from?"

- The Food Market

Venue: The Hellenic Hall, Durban North

Time: 8am to 4pm, last Saturday of every month

- Anthea and Heather Open Days

Venue: Penzance School, Glenwood, Durban

Time: 10am to 2pm, last Sunday of every month

- Durban Food Market

Venue: Clarence Rd Primary, Morningside, Durban

Time: 8am to 3pm, Saturdays

- Shongweni Farmers' Market

Venue: Cnr Kassier and Alverstone rds, Assagay

Time: 6.30am to 10am, Saturdays