Celebrating 20 Years of Local Flavour

Mudgee Fine Foods celebrates two decades of markets, makers and meaningful connection.

What began as a small gathering of food lovers has grown into one of regional NSW’s most vibrant and enduring community markets. Now celebrating its 20th year, Mudgee Fine Foods continues to connect growers, makers and eaters in the most delicious of ways.

A Seed Planted in Autumn 2005

The roots of Mudgee Fine Foods go back to a pivotal food industry workshop held on 22 February 2005 - a collaborative session involving TAFE NSW, AusIndustry, and Mid-Western Regional Council. It brought together producers, processors and enthusiasts with a shared goal: showcase Mudgee’s food potential.

Mudgee Fine Foods Incorporated was officially established on 30 March 2005, but the momentum started weeks earlier with the inaugural Mudgee Harvest Celebration, held from 17–19 March 2005. This three-day event included vineyard walks, food-and-wine pairings, farm visits and - most importantly - the first Farmers’ Market, held in the grounds of St Mary’s Catholic Church.

“It was about celebrating local produce, connecting producers, and bringing food back to its roots.” 

Foodie Founders & Local Legends

At its heart, Mudgee Fine Foods was always a community effort. The founding committee included some of the region’s most passionate producers - Angela Leonard (Angela’s Edibles), Simon Staines, Ant Barton (Spicers Creek Tomatoes), John Grant (High Valley Cheese), Angela & Michael Tarte (Melrose Venison), Marg & Peter Burns (native fish), and many others.

A formal public meeting was soon held at The Stables on 3 May 2005, aimed at building a network to support and promote Mudgee-grown food. From this, a comprehensive Growers List was born, guiding stallholder selection from a 100 food-mile radius.

From Pop-Up to Powerhouse

Over the past two decades, Mudgee Fine Foods has become far more than a monthly market. It has hosted:

• Farm Walks and Chef’s Table events
• Mudgee Fine Foods Awards
• Kids’ Cooking Classes
• Local Plate competitions

Plus it’s participated in NSW Regional Food Tours, Mudfest, and Go Grazing as well has created the Community Table, which gives small-scale growers a chance to share surplus produce casually.

Whether you’re a seasoned artisan or just harvesting backyard herbs, the market provides a supportive, inspiring space to connect with customers.

Market Days, Modern Offerings

Held regularly at picturesque Robertson Park, the Farmers’ and Makers’ Markets now feature 30–50+ stalls depending on the event. You’ll find everything from:

• Organic vegetables and pasture-raised eggs
• Cow and goat cheese
• Sourdough, bagels and tarts
• Wines, cordials and low-alcohol drinks
• Tapenades, pickles, jams and mustards
• Flowers, plants and pet treats
• Bacon & egg rolls, Asian bites, churros and more

By welcoming multiple stallholders with similar products, the market fosters innovation and niche excellence. It’s a space where “the cream rises to the top.”

A Legacy Worth Celebrating

To mark their 20th anniversary, Mudgee Fine Foods is planning a special Founders’ Dinner - honouring the early committee, long-time stallholders and supporters. A Twilight Market under the stars, with music, food and family fun, is also in the works.

“We want to celebrate not just where we’ve been, but the people who helped get us here.”

Looking Forward: Fresh, Local, Loved

As Mudgee Fine Foods steps into its next chapter, the vision remains clear: continue supporting local growers, educate future generations on sustainable eating, and offer a welcoming space for the community to connect - with each other and with the food on their plate.