NOT everyone manages to get out of bed at a reasonable hour to attend the early morning weekend markets. And this Sunday they don’t have to, thanks to The Impossible Markets at The Edwards.
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The April 10 markets held in the bar’s adjoining “garage” space in Newcastle West will be a food-lover’s delight. One of the items on the menu will be Newcastle-made bone broth.
“Bone broth has been a staple in our household for a few years now. I am passionate about educating people about the importance of gut health and how important it is to include bone broth in your daily diet,” Daniela Griffiths said.
“My love for bone broth has grown so much that my husband and I decided to bring to life my passion at the beginning of 2016 and started our Newcastle-based business – Little Bone Broth Co.”
The signature product is a single-serve jar (250ml) of frozen homemade organic chicken bone broth that uses only locally-sourced organic ingredients. The on-trend company will be selling hot broth by the cup for immediate consumption, as well as the take-home jars.
Sweet tooths will love the quirky flavours bursting from Doughheads’ handcrafted doughnuts, including two special one-off flavours: caramelised fig and goats curd, and strawberry balsamic.
Also on board is Sydney-based trio Baxter & Bird, who are best known for their small-batch, preservative-free jams, chutneys and fruit butters.
“We personally prepare, stamp, twine, polish, pluck, pick, wrap and sing to every jar. We take great pride in our product – it really is a labour of love,” owner Alice Baxter-Lindsay said.
Starting out selling rustic food at markets and catering for events, she soon narrowed her focus to artisan spreads that use premium organic, local and ethical ingredients sourced from farms across the state.
Head to the Hunter Valley Wine Tourism Association stall to meet producers from First Creek Wines, Mount Pleasant and GunDog Hunter Cellar. Nine wines will be offered for sampling, with all available for purchase by the glass from The Edwards bar on the night.
And for those nursing a sore head from Saturday night, The Bloody Eddy could be the cure – house-made gazpacho, Kettle One Vodka, mustard pickle shrub, Tabasco, crispy jamon, micro celery salad, sea salt and cracked black pepper served with battered pickled onion rings.
A dedicated market menu will also be serving quick and tasty meals for under $20.
The Impossible’s “Foodie Feast” Market is on Sunday, April 10 at The Edwards from 4pm until 9pm. Go to theimpossiblemarket.com.
