If you are heading to these last market days drop by one of its great artisans, Catherine’s Kitchen, and stock up on your jams, chutneys and sauces. Inspired by a little old lady that lived opposite Catherine Finlayson when she was growing up in Brookfield, Catherine’s Kitchen is the epitome of the love of preserving produce. From this little lady Catherine learned many of the recipes that she uses today as well as tips and tricks that just aren’t in the recipe books.

With chutneys containing the best Australian-grown pear, mango, apple, tomato, sweet red onion and chilli, Catherine’s Kitchen is a wonderful example of what we can learn from those beautiful older folk around us. You’ll find jams bursting with cumquat (in season), strawberry, plum, grapefruit and ginger, and coulis’ with plum and apricot or strawberry. Nothing that goes into these conserves is dried, it’s all the goodness of fresh produce.

If you are not going to make it over to the last of the Moggill Markets, then Catherine’s Kitchen also sets up stall at The Gap Farmers Market and Fig Tree Farmer Market.