We’re celebrating the delicious produce of autumn from W.A.’s best organic, biodynamic and spray free producers at our Autumn Feast Market. Join us for live music, tastings, producer stalls and children’s activities, all set in the beautiful surrounds of Perth City Farm. Market entry is free.

Chef Tim Greaves will be running three ticketed cooking demonstrations, featuring seasonal produce from our favourite stallholders. Featuring chats with the growers, demonstrations and tastings, these sessions will inspire you to update your recipes collection and get more seasonal produce in your diet.

Please buy one ticket for each of the demonstrations you wish to attend and make note of the start time, as the start time printed on your ticket may not be correct due to the ticketing system setup. Each demonstration lasts for 30 minutes.

8:30 am Urban foraged Kimchi and Gat Kimchi grilled cheese

A talk, garden walk to harvest and demo on making a modern version of the traditional ‘Gat Kimchi,’ a delicious kimchi made from nashi pears and mustard greens. We’ll us some of the seasonal “weeds” growing at Perth City Farm, combined with nashi pears and pink lady apples from the Valley View Orchard and mizuna and mustard greens grown in our market garden. Tim will make a fresh batch of kimchi and you can taste his earlier version plain, or in the form of a delicious grilled cheese kimchi sandwich.

9:30 am Jerusalem artichoke agnolotti with roasted pumpkin, crispy sage and burnt butter sauce.

Jerusalem artichoke is a bit of a super food and in season right now, so we’ll start with a walk over to Michelle and Mario from M&M Trovato to hear about how they grow it. Tim will then use fresh pasta to make the agnolotti with a filling featuring roasted Jerusalem artichoke. Tim will whip up the safe and butter sauce, and you’ll get to try the finished product.

10:30 am Shark Bay prawns, pickled romanesco, cauliflower puree and garden herbs.

Shark Bay prawns are beautiful right now, and Lisa from Kombination Seafoods will tell us how they are harvested. Tim will then demonstrate marinating the prawns, as well as making a quick pickle using the gorgeous Romanesco cauliflower grown by Toutikian Biodynamics. Tim will cook the prawns and serve with the pickled romanesco, a cauliflower puree and garnish with foraged herbs, ready for you to taste.

Perth City Farm is a community urban farm that supports connected, sustainable communities. Established on a former industrial site in East Perth, this polluted site has been lovingly rehabilitated by volunteers to become a Western Australian icon for environmental sustainability and community engagement. We provide space and opportunities to build community connections, and educate and enable people to live sustainably.