is an enduring party during summer and owner, David Walsh, is kind enough to
invite everyone. The Two Girls ventured to MONA for their Saturday afternoon market.
and locals alike, kick back with live music, great weather and the MONA Markets
providing more than a little amusement. The MONA presence is overwhelming. A
huge green, with space for everyone, and views up to the Wellington Ranges and
out across the Derwent.
markets are thoughtful, you won’t find things found everywhere, or often, and
you won’t find a lot. Just a handful of unique experiences.
sari silk shirts, a children’s craft tent, life drawing welcoming you to pick
up paper and pencil, and a handcrafted sideshow alley, are some of the things
we discovered. Staff circulate to rub sunscreen into exposed shoulders.
Drinking water is available in recycled plastic cups and meals are served on
metal plates with denim napkins for reuse.
there’s the food
this year’s first visit we ate from the MONA food stall, a rare roast Thai beef
and grapefruit salad and the basil, prosciutto and tomato pizza. They’re doing
a handful of options and an array of pastries. It’s the food we’ve come to
expect from MONA, the food available at their regular events.
there’s more to the markets than MONA.
with the bespoke designed pieces, you’ll find a construction of carefully
considered food and drink outlets.
cocktails and nibbling at her Jerk Chicken Po Boy, This Girl asked Food and
Beverage Curator, Jo Cook, about her selections.
on the Po Boy’s creator, Honey Child from Louisiana, she tells me that a great
many factors influence her choices.
gushes about Honey Child’s Tres Leches cake discovered whilst scouting for the
markets. It’s a sponge that’s soaking in a sauce of three milks that she tops
with fresh cream and a blackberry or nectarine compote or such like. Jo looks
for food that is memorable. She looks for food like this cake that she will
wake up salivating over days later.
A place for
really looking for food that you can’t get anywhere else and I’m looking for
those quiet people that are doing something amazing that maybe not everyone
is not your garden-variety market fare.
else are you ever going to get to eat nine year old miso paste? Hisao and Koomi
from Empty Cocoon serve miso each week with a different onigiri and pickles.
One week the onigiri may have fresh peas and another hijiki and black sesame.
won’t find it in a restaurant here and Honey Child doesn’t cook in a restaurant
so it’s about finding a place for them to share their food.
of our stallholders don't have an outlet yet so this is a place where they can
share their food.
you unpack the Jerk Chicken Po Boy you have in front of you, chicken that has
rested two days in a wet marinade, followed by a day in a dry rub and finally
smoked in Huon Cherry and Apple wood. Now that’s slow food.
types of pickles accompany the roll. The hottest is a piece of celery, sliced
carrots come in at moderate, and the onion pickle is mild. Teamed with a cool
iceberg and a yoghurt and mango dressing, it is a profound meal, far beyond the
reaches of your average sanga.
find food from a cook with a story here, and sharing the story behind the food
and the cook is important to Jo. That’s why she likes to have the makers at the
markets where they can engage with the buyer and the eater.
makers are here so they can connect directly with the people who eat their food
and Honey Child is really good at talking with customers and sits there like
the Queen on her thrown and really engages with everyone and makes them feel
welcome to partake
markets invite you to stay a while and it caters to all tastes.
a small but carefully thought out.
There's a nice
selection of things that you can eat and drink throughout the day that caters to
all diets. So it really is considering vegan, vegetarian and gluten free.
this occasion, the only meat was the jerk chicken.
quality and really quite unique food is also a driving force behind the
selections you’ll find.
got Leatherwood and Hobart Honey Wildflower honey from the hills just behind us
by the Wellington Apiary.
Crossley from Red Sails, is like the grandfather of cider in Tasmania. He’s got
an orchard in Middleton where he’s been for 30 years and he has the second largest
collection of heritage cider apples in Australia. He makes four different styles,
a UK style, two different types of French cider and a Wild Cider with natural
only picked some of the best cider in my opinion so I have Red Sails, Willie
Smith and Lost Pippin.
turnover. Each week there’ll be something new to eat. The stallholders change
their menu according to themes and the seasonal produce around them.
theme during April is survival skills and post-apocalyptic party so it’s all
about people who know how to brew and grow their own food.
to this than beer and skittles
might have seen MONA’s campaign to clean up the Derwent River that flows in the
shadows of the water’s edge industries and their byproducts.
metal is the market’s overall theme and cleaning up Hobart’s flowing icon.
theme of the first three markets was black and that’s about the heaviness and
the sadness of the toxins in the river.
sesame, mole sauce and squid ink margaritas were some of that theme’s symbols.
Saturday, you’ll find the tail end of the theme, the River, which is what this
is all about, cleaning up the Derwent.
oysters, rest assured, they’ll be sourced from elsewhere.