Q: Where does the fresh fruit and vegetable in Sydney come from?

 There is no better way to get inspired by fresh produce, than to brave the early morning hustle and bustle of Sydney Markets with an experienced buyer as your guide. With an estimated 2.5 million tonnes of fresh fruit and vegetables sold through Sydney Produce Market and Sydney Growers Market annually, knowing the who, what, where and why of the markets, is the key to serving up quality produce all year round.

After more than 35 years navigating produce markets around Australia, Simon George & Sons Director, Damian George is a more than qualified host. Damian’s broad product knowledge and relationships with the wholesalers, makes for a morning packed full of information, banter and fresh flavours.

The Market Tour kicks off at the largest Flower market in Australia before moving on to the functional mayhem of the Produce and Growers Markets. Here you get to see first hand the vast range of produce on display and learn the characteristics that buyers look for in their stock. These unique insights can successfully give you the edge on the competition, whether it be a reminder that purple carrots exist or what not to buy that week. To complete the experience, the tour wraps up at Scala Café, where a good breakfast and a hot coffee sets the perfect tone for the day ahead.

 A: The Sydney Markets are the main source for the fruit and vegetables in supermarkets, restaurants, greengrocers, exporters and food processors in Sydney.  Approximately 120 Wholesalers, 394 Produce Growers, 172 Flower Growers-Sellers and over 160 supporting businesses are located on site at Flemington. The combined sales from the Produce and Growers markets reach an impressive $3 billion annually.


 Q: What makes a good Zucchini Flower?

 Zucchini Flowers are a delicacy all over the world. In fact in Mexican cooking, the flower is often preferred over the fruit. Many people aren’t aware however, that not only is the zucchini technically a fruit, but the much loved zucchini flower has a sex, with both male and female flowers available in Australia.

 The female flowers are distinguishable as the golden blossom is on the end of the baby zucchini itself. These are perfect for dishes where both the fruit and the flower are to be used. A perfect example is this Gourmet Traveller recipe for Zucchini Flower, mint and pecorino penne.  

 Male flowers grow on the stem of the zucchini plant and are slightly smaller. They are ideal for dishes where the Zucchini Flower is the hero and the fruit is not required. Not only are they more economical than their female counterparts, but the long stems make preparation and cooking without damaging the delicate bloom much easier.

 A: Choose flowers that are firm at the tip, not wilted, with petals slightly open. If you intend to stuff the flower it is easier to buy the flower more open, however it is crucial to use them promptly as they perish quickly.