As some of our regulars might know, tomorrow's market (North Sydney) will be our last (for the forseeable future at least!). After over 10 years selling Mandagery Creek Venison at farmers markets, we are making some changes and somewhat reluctantly, evolving with some new retail opportunities. The whole Hansen family has loved our our time at the markets and will miss all our lovely regulars greatly but it's time to hand our space over to the next person.
Thank you so very much to all our regulars, you have become great friends over the years and we'll miss seeing you all every couple of weeks. Thank you also to Tim's family for helping out at the stand over the years, and all those early mornings! We have some exciting plans for Mandagery Creek Venison come 2015 so watch this space, but those still wanting to purchase our venison at the Northside and Pyrmont markets can still do so via our friends at Trunkey Creek Pork. Just call Tim on 0417 488 619, place your order and we'll pack it up and send it down to pick up at the Trunkey Creek stand.
The Friday List
This is also my last Friday List for 2014, I hope you've enjoyed discovering new blogs, sites, recipes and foods here and look forward to sharing much more next year. In the meantime, happy reading!
365 Docobites is such a fantastic project. An Australian couple is travelling the world creating mini documentaries, one for every day of the year, and they are all fascinating.
A new favourite blog; the Crepes of Wrath, is definitely one to bookmark
Coconut, caramel, stuffed chocolate, covered preztels. Oh yes indeed.
Give yourself a bit of time to get to know Life & Thyme - I just stumbled across this site yesterday and am hooked. So many stories, so many recipes, so much goodness. Love it.
My Blue and White Kitchen makes saffron knots with almond and orange filling. Now I want to too.
This cranberry, pine mocktail would be great for Christmas morning but with red currants. Don't you think?
Yummo, cinnamon, granola chocolate bars...and/or cranberry ricotta and pistachio scrolls. Oh how I love a scroll.
And to finish this Christmas-baking-drinking-fest; a batch of spiced pecan linzer cookies please.