Sundays are for relaxing, spending time with family and friends, and eating delicious food, and there’s no better place to do that than at the Fourways Farmers Market. A now well-established Joburg gem, the market has seen steady growth over the last few years, and its increasing popularity means that it’s bound to be around for years to come.
Food market
If you haven’t yet had the chance to spend a few lazy hours at the market, make sure that you arrive hungry when you do. With 107 stalls, there’s something for everyone, and you’ll want to set aside enough time to wander around. There are stalls selling everything from handmade jewellery to home-brew kits, but the real star of the market is the fresh food: whether you’re hungry for a burger, sushi, ribs, pizza, or pretty much anything else. Pick one stall, find a spare seat, and sit down to enjoy, or do what we did and sample a bit of everything – a duck spring roll here, a vegetable samoosa there, a couple of dim sum between your fingers. And then when you’re ready for dessert, there’s refreshing gelato, fresh organic fruit, and delicious Spanish churros, to name just a few.
Specialised drink stalls
While you’re busy feasting on the incredible food, you don’t have to worry about getting thirsty – there are stalls stocking every kind of drink you can think of. Fresh juices, smoothies and soft drinks are on sale, but the beverage highlights are the specialised stores for alcoholic delights. Gin and Pimm’s have their own stall, as does wine, Methode Cap Classics, and craft beers. Treat yourself to a G&T using the South African gin, Inverroche, or indulge in a jam jar filled with a delicious cocktail – the elderflower and ginger cocktail is particularly special.
Open every Sunday from 9am to 4pm, the market plays host to live bands each week, adding to the atmosphere and creating the perfect excuse to linger a little longer to listen to the music. Dogs on a leash are welcome, so bring your happy hounds and the whole family for a fantastic Sunday out.
011 465 0877
Words: Lucy Sarah Heaney
Images: Anthony O’Connell
