Posts tagged with bondi farmers markets:

Meet the Farmer: Field to Feast

The Farmer’s Wife gives us the low down on their chemical free produce and staying healthy with green smoothies!

How and when did Field to Feast begin?

About 7 years ago when Hapi was running a security company, Sydney nightlife became more violent. After one too many nights where guards were being shot, we decided there had to be a less violent way to make money. By chance we found some land for lease at a reasonable rent and Hapi decided to go back to his farming ways. We had no grand plan, except to grow good produce for us and our family. It could be said that the business found us!

What do you enjoy the most about market days?

Chatting with our customers. We love especially when our customers have a ‘wow’ experience eating our produce and make a point of coming back to share their excitement.

Tell us about your farming techniques that make your produce so unique?

Hapi spent the early years of his life farming alongside his father in Tonga where there is no irrigation, no chemicals, lots of hard work and no machinery. He’s brought all of this experience to our farm in Catherine Field which is one of the driest areas of Sydney and successfully grows organically without the use of any manufactured inputs or chemicals – and without irrigation!

What’s Field to Feast specialty?

Our greens and herbs. Without irrigation plants take a little longer to grow, and our belief is that this allows the plants to grow stronger and sweeter.

If you weren’t a farmer (or farmer’s wife), what would you be?

Ahh…well there’s the thing…it’s in our blood to grow and eat good produce. There will never be a time when we aren’t farmers!

What’s your favourite season and why?

The seasons bring variety to the year, so there isn’t really a clear favourite. Summer is the hardest, and most tiring for us which works out well as most other farmers love to farm in the warmer months and not the cold.

What are you famous for doing amongst your friends? 

Our friends are always inspired by the way we create new ideas and businesses. We’ve just taken on a property in Tonga which we are now leasing out as a guest house, and have grand plans of developing a farm/garden there as well so that tourists can experience the traditional Tongan way of life. 

Favourite recipe that uses your produce

We always start our days with green smoothies for good health.

Our favourite green smoothie blends use 1/3 greens, 1/3 fruit and 1/3 water - the perfect start to the day!

What markets do you frequent and how can we find you?

At the moment we are focusing on Bondi Farmers Market, and our wholesale deliveries only.

Field to Feast are also one of the local producers set up to trade directly with chefs and restaurateurs online at

Field to Feast 

[email protected] 

Meet the Producer: Pepe Saya

We caught up with Sydney’s favourite butter producer, Pepe Saya to find out more about Pepe himself and how his passion for butter grew.

How and when did Pepe Saya begin? 

I started Pepe Saya in 2010, it came about as I was trying to save 200 litres of cream from expiring by turning it into butter… So the story goes. I managed to make some butter and took it home to my wife and Mrs. Pepe hated the stuff… The challenge was on to make A great tasting butter.

What do you enjoy the most about market days?

At the markets you get to talk and chat with the end consumer, I spend my whole week talking to industry people.

Tell us about your production techniques that make your produce so unique?

The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5 - 2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 1-2 weeks of ageing is allowed before Churning the creme fraiche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved - packaged and sent to market immediately - we are in the business of selling fresh butter - the butter is never stored or frozen.

What’s Pepe Saya specialty? 

Go to be the butter.

If you weren’t doing what you’re currently doing, what would you be? 

Steel Smith, like my Dad!

What’s your favourite season (winter, summer, autumn, spring) and why?

Spring the flavour of spring cream is just mind blowing.

What are you famous for saying/doing amongst your friends? 

Working very long hours! I’m sure I’m know for something, but not sure what.

Favourite recipe that uses your produce

Has to be Fried Chicken, made by marinating the chicken wings in Pepe Saya buttermilk for 25 hours, straining and dusting in flour then deep frying and toss/ coat in chilli and butter.

What markets do you frequent/how can we find you?

Eveleigh, Pyrmont, North Sydney, Castlehill, Marrickville, Bondi, Canberra, Camden

Pepe Saya is also one of the local producers set up to trade directly with chefs and restaurateurs online at

Check out Pepe’s Butter Milk video featuring Alex Herbert (Bird, Cow, Fish) & Michael McEnearney (Kitchen by Mike)

Buttermilk: Made From Real Butter. from FOOD WINE DINE on Vimeo.

Pepe Saya

Email : [email protected]