Why did you choose to supply staples? 
I chose to sell staples with Sovereign Foods, as this is something that I want to see more of – Australian, chemical-free produce. If you walk into an organic wholefoods store, most products are coming from overseas. You have lentils from Canada, buckwheat or sunflower seeds from China, vinegar from Italy … the list goes on. I want to promote local, chemical-free produce, because it is something I believe in.

What do you love about the markets?
I love the chance to talk to everyone that comes into my stall (as well as other stallholders around the market). I talk to them about food and food-related issues and their lives in general. I also love the relationships I have developed with my regulars and the other stallholders, and that coming in to have a chat is part of their weekly routine.

What is your favourite market food? 
The raw cakes and tarts at Raw & Peace at Northey Street City Farm are amazing! There is also some pretty great momos at Davies Park Markets at West End.

What is your favourite dish to make with your staples?
In winter, I enjoy making mujaddara (Lebanese lentils and rice), or maybe a yellow split pea dhal served on rice with a side of fried kale and grated beetroot – real comfort food. In summer, I tend to soak and sprout chickpeas and lentils for salads.

What is your favourite morning/dusk ritual? 
This tends to change depending on time constraints. But the perfect morning is one in which I get to sit outside with my partner and our dog and cat and have a big breakfast of eggs, sauerkraut and mushrooms on freshly baked bread, followed by a nice cup of oolong tea.

What has caught your eye recently?
Hmm, that’s a tough one. As is my predilection, I usually have my head turned by good food and food-related issues, especially people that are doing things differently. Meeting food producers that do things differently gives me hope for the future.

Checkout this delicious recipe:
Buckwheat Porridge