Brendon and Nicole O’Brien with some of the produce they’ve shared at other markets. Photos: Supplied.
A fresh midweek tradition is about to take root at Shellharbour’s Reddall Reserve, with new Tuesday afternoon farmers and makers market The Local Table launching in August.
Market organisers and Butcher’s Nook Kiama owners Nicole and Brendon O’Brien aim to create more than just a shopping experience – they’re building a community connection point.
Each Tuesday’s market will feature producers, artisans, and craftspeople, with Nicole’s idea to feature items such as sourdough, handmade cheese, backyard eggs, preserves, flowers, and honey.
Nicole said she had already locked in Woodshed Slab from St George’s Basin, who transformed invasive weeds usually left to choke waterways into beautiful wooden boards, award-winning My Mate’s Relish from Mittagong, and Jamberoo Jerky and Biltong Co.
“It’s been planned in the back of my mind while I’ve been organising other markets and events to bring this vision to a market,” she said.
“This market was born from a simple truth: local food just tastes better.
“It’s also more socially and community driven for me.”
She said over the years she had done a lot of work with the Kiama Business Network, and Local and Homegrown Hub at Kiama Show, helping spark the idea.
“What I’ve seen is the benefits of people connecting with businesses directly, and the community being out and in person,” she said.
“The social benefits I believe are just amazing. In the world we’re living in, I think it’s so important to have that community connection.
“As a mum of three, I love to have fresh produce and fresh food, and I love to browse and buy locally crafted items as well.
“So it’s about bringing that all together and having fun beside the lake.
“Reddall Reserve offers this beautiful space that I think has been crying out to be utilised a little bit more and to bring the community together.”
The charcuterie cart they use at markets.
Nicole said the area offered big playgrounds for children, cycleways and was dog friendly, making it an ideal base.
She said the reason for it being solely focused as a farmers and makers market was to spotlight handcrafted work and produce, while also achieving a plastic-free environment promoting sustainable practices.
“We’re missing that in shops nowadays – everything’s mass produced, and it doesn’t have the right feel to it,” she said.
“We’ve also got such a great agricultural sector here, and these farmers are making products on their property, and they’re just trying to create a future for themselves and the generations to come and still keep the farm alive.”
Operating the Kiama butchery, she said she knew how important markets could be for businesses.
“It provides you with another avenue for outreach, so you’re getting your products distributed to new areas and new people,” she said.
“I wanted to give farmers and businesses more of a chance to be seen.
“I have worked with government bodies and groups to try to bring forth more activations to stimulate economies and support businesses, and this is just another opportunity to give people that chance to be seen and to connect with others.”
She said they were also open to organisations who wanted to do demonstrations, fundraising barbecues or activities to support them and help make the market more dynamic.
“We’re definitely open to that social and community space, because that’s what we want our markets to be like,” she said.
She said midweek markets had proven to work in the Illawarra, having already been part of the successful Kiama Farmers Market.
“I really want to make this special and make this the best it can be for the community,” she said.
“I’m inspired by the Kiama Farmers Market, which I attend all the time and I know the owner and she does a great job.”
The Local Table’s first market will be held at Reddall Reserve, Lake Illawarra on 5 August from 2 to 5 pm.
Interested vendors and community groups can contact Nicole O’Brien via email on [email protected].
