As we mark the 15th anniversary of the Subi Farmers Market, we thought it was about time to celebrate the dedication and passion of its original stallholders who have built the market into what it is today.
A beating heart of any community, farmers markets bring so much more than delicious produce to the people they serve. They are melting pots welcoming all walks of life to come together in one space, where the fruits of local labour are shared and celebrated, and a sense of social cohesion pervades.
Fifteen years ago, locals and visitors to Subiaco and surrounds were blessed with their own community treasure – the Subi Farmers Market – which has become a beloved Saturday ritual for so many.
On any given Saturday morning, you’ll find the scent of freshly baked bread, barista coffee and lovingly cooked international fare blended with a multitude of colours, buzzing sounds of conversation and lively tunes by local musicians. A haven for fresh produce, artisanal foods, and unique crafts, the market has fostered a strong community spirit and supported countless small businesses since its inception in 2009.
We celebrate this 15-year milestone by honouring some of the incredible stallholders who have been part of the market since day dot – speaking to them about their stories, artisanal pursuits and what keeps them coming back.
Loafers Artisan
Damian Norvilas, director of Loafers Artisan, found his way into bread-making almost by accident, having stumbled into the industry as a casual worker back in the nineties. Having built up a passion and talent for the craft, so it began – his own bakery, Loafers Artisan, was brought to life through the Subi Farmers Market in 2009. Today, it’s a thriving business supported by 25 staff.
What sets Loafers apart is its commitment to the artistry of bread-making, focusing on wild yeast sourdough and a two-step fermentation processes to create superior taste and texture.
“Artisan bread is a living, breathing product, and so challenging to make. There’s never a dull moment,” Damian says.
Despite its growth as a premium supplier through Perth, Loafers Artisan has stayed connected to its roots at Subi.
“It’s such an important part of the origin story of the business,” Damian says. Sourdough and ciabatta are among his bestsellers, made using locally sourced ingredients, including flour from the WA owned and operated mill, Millers Food. Damian loves the early morning buzz of the market and continues to cherish the community that has supported Loafers from day one.
Barkday-Pawty
Inspired by a lifelong love for dogs and a black labrador named Trumpcard, Norma started Barkday-Pawty to bring affordable, healthy pet treats to the Subi Farmers Market. The business blossomed after friends showed interest in Norma’s homemade puppy snacks, leading her to create a selection of dehydrated treats, pupcones, and doggy donuts.
A wide array of dried products like ethically sourced shark leather and kangaroo jerky, alongside enrichment accessories like licky mats, have made Barkday-Pawty a favourite for pet owners. Her team of enthusiastic taste testers (her four dogs) ensures that each product is delicious and safe.
“I really enjoy meeting my customer and their hoomans. It makes my day seeing wagging tails dragging their owners across the carpark to our stall,” says Norma, cherishing the loyalty and joyful faces of her customers over the past 15 years, many of who have become lifelong friends.
Gingin Beef
The story of Gingin Beef is steeped in history, beginning with John Dewar, who settled in Gingin in 1830. Now managed by his fifth-generation descendants, Julia Greville and her family continue to honour the legacy of premium, sustainably-raised meats. Since the market’s inception, Gingin Beef has provided farm-fresh, grass-fed beef directly from their pastures to Subiaco customers.
“We maintain strict quality control measures from the farm to the market,” Julia explains, ensuring ethical treatment of their cattle and a balanced diet for top-quality meat with better health benefits.
“Grass-fed beef contains higher levels of vitamins such as vitamin E and beta-carotene, as well as antioxidants that support overall health,” says Julia.
Offering a variety of cuts like Scotch Fillet, Porterhouse, and T-Bone, Gingin Beef quickly became a staple at the market. Seasonal favourites include gluten and preservative-free sausages, meatballs, and kievs, which have been a hit with marketgoers.
For Julia, the markets are more than just sales.
“The lively and bustling atmosphere of the market is invigorating. There’s a unique energy that comes from being part of a community event where people are enthusiastic about local produce and high-quality goods.”
Fisho
Fisho’s journey began over 15 years ago, founded by two navy veterans with a passion for fresh seafood. Today, Lydia and Michael Boyd are proud to continue that tradition, sourcing the freshest seafood from Australian waters. Aiming to support local fishermen and sustainable practices, working closely with MSC-certified fishermen, Fisho has been a go-to stall at the Subi Farmers Market since the market’s early days. They offer a wide selection of seafood, from red emperor, swordfish and baby snapper, among a range of fresh fillet options, to specialty items like wild caught prawns, crocodile, oysters and scallops.
“Unlike supermarkets, we source our seafood from local fishermen and ensure it’s at its peak when it reaches our customers,” Lydia says. Fisho stands by its commitment to quality and responsible sourcing, giving customers delicious seafood and a clear conscience.
“Plus, we’re always on hand at the market to offer advice and recipe ideas (like Mexican fish stew), something you just don’t get in a supermarket.”
Winning awards as the best small seafood business in WA, they continue to relish the market environment and the relationships they’ve built with customers who trust their knowledge and product recommendations.
Le Crepe Chocolat
Known for their mouthwatering crepes, Le Crepe Chocolat has been satisfying marketgoers’ sweet and savoury cravings from the start. Their crepe offerings range from classic combinations like lemon and sugar and crowd favourites like roast pumpkin, pesto, spinach and halloumi, to a rolling menu of creative creations starring ingredients like bolognese or salted caramel almonds with a tantalising nip of Frangelico.
With a philosophy centred around quality ingredients and traditional methods, consistency in flavour and a dedication to craftsmanship have made this stall a beloved favourite over the years.
The Bratwurst Bar
Tony Mack’s Bratwurst Bar brings an authentic taste of Germany to the market with sausages made from free-range, locally sourced ingredients.
“Our bratwursts are gluten-free, preservative-free, and made with the best quality ingredients, just like in Germany,” says Tony.
Tony’s idea for the Bratwurst Bar was born out of a passion for cooking and a desire to share something he loved. The most popular menu item? Bratwurst served in a locally made roll (delivered fresh on the day) with sauerkraut and onions — a classic that keeps customers coming back weekly.
Tony’s days at the market start early, prepping items and grilling sausages to perfection. For him, the highlight is the community.
“Forming good relationships with my customers and getting to know them has been one of the best experiences,” he says.
Alive Juice
Focused on health and freshness, Alive Juice has been part of the market’s fabric since its beginnings. Offering a variety of cold-pressed, unpasteurised citrus juices, they cater to a health-conscious clientele who appreciate natural, delicious beverages.
“Our approach is to provide the most nutrient rich, cold-pressed citrus juice possible,” they share.
“Using our cold press, which gently extracts the juice, we maximise taste and nutritional value. Compared to other methods of juice extraction, cold-pressed juice has a much higher nutritional content and is exposed to minimal oxidation, so the nutrients do not break down as rapidly.”
Tom the Greek
Specialising in authentic Greek cuisine, when asked who the man behind the name is, Tom the Greek describes itself as ‘literally and genuinely an entire Greek family’. The stall was started by brothers Filippos and Traianos, who go by Fil and Tom for short. Fil completed the sign-up forms, named the stall Tom the Greek, and together they started slinging Greek sweets and pastries made by mum, Vaitsa.
After about a year, Traianos moved abroad, and Fil continued alongside sister Stephanie (Coffee Shack) and brother Steven. It was around this point that a moustachioed father figure named Fanouris emerged from behind the counter, and the rest is history.
“Most people call Fanouris “Tom”, some call him “Mr Fantastic” — the truth is that we are all Tom,” says Traianos, “but the positive moustache has come to define us more than anything.”
Made with traditional techniques and recipes passed down from their northern Greek and Cretan ancestors, every dish is hand-crafted with love and authenticity.
“Greek food at its core is simple, using whatever ingredients you have available to you,” says Traianos. “To us, that’s what makes Greek food authentic.”
Must-try classics include the all-time favourite spanakopita, alongside baklava and prasopita. “For us, the smell of our prasopita (leek pie) ignites many good familial memories from mum’s side of the family as my yiayia used to make it frequently,” Traianos says.
GMT Produce
Based in Gingin, GMT Produce specialise in heirloom vegetables, grown directly out of their family-operated market garden, tended to with care and a commitment
to sustainability.
At its helm is fourth generation farmer, Gary Tedesco, who recalls a passion for producing heirloom vegetables for others was sparked when serving them at the dinner table to friends visiting the
family farm.
“We lived off that stuff and when people came round, they’d say
‘how do we get these’, so I thought,
‘I want to grow this for the people’,” says Gary.
“The market was the best way for me to get my foot in the door. I was concentrating on some heritage stuff my grandparents brought over in the 50s from Italy and Croatia. So, for 70-odd years now we still have the same seed my grandfather brought over.”
In essence, heirloom vegetables are an origin story captured within a seed. “It’s the original source,” says Gary. “It hasn’t been touched by science. Tomatoes come in all different shapes and sizes; they don’t stay rock hard for weeks. They’re how tomatoes should be, with a short shelf-life, eaten off the vine. The flavour is just the best.”
Costa Mushrooms
Kym Chan of Costa Mushrooms, a supplier of quality mushrooms for 13 years, has made the Subi Farmers Market a go-to destination for fresh fungi. Sourcing directly from Costa Mushrooms farm in Casuarina, WA, they provide high-quality Swiss brown cups and Portobello mushrooms, grown through a meticulous six-step cultivation process over three months.
“John (Kym’s husband) and I have been selling mushrooms at Subi Farmer Market for 13 years and we only source our mushrooms from Costa mushrooms as they are WA grown,” says Kym.
Kym’s a big advocate for adding mushrooms to any family meal to boost its vitamin and mineral content.
“Mushrooms have numerous health benefits,” she says. “They are low in calories, cholesterol, and sodium, and are a good source of vitamins and minerals. But most importantly they taste delicious!”
Shak Shuka – Authentic Moroccan Flavours
At Shak Shuka, the vibrant flavours of Morocco are brought to life by owner and cook, Elli Kaspi. His love for Moroccan cuisine has deep roots, inspired by his mother, Riki Kaspi, who has been an integral part of crafting the flavourful dishes that Shak Shuka serves.
“When I returned from travelling, I basically picked this up and ran with it,” Elli says, cooking his signature shakshuka, a slow-roasted tomato and capsicum dish.
Dishes like poached eggs served with house-made hummus, couscous, and local Frank Torre chorizo sausage reflect a modern twist on North African recipes. The stall also features chicken tajine, a hearty dish paired with house-made pickles and harissa, or a selection of pita pockets, grilled shawarma, and pulled lamb.
“We take pride in preparing almost everything we sell, in-house.
“It really doesn’t feel like work when I’m at Subi Farmers Market,” Elli says, explaining the lively atmosphere which has become a home-from-home for Shak Shuka.
