Himalayan Sherpa

Himalayan Sherpa offers speciality dishes using delicious home ground Nepalese spices with fresh Australian produce. They pride themselves on using free range chicken and organic products. Try their signature mouth-watering chicken momo (dumplings), famous char-grilled chicken sekuwa (skewers), delicious vegetarian biryani (aromatic rice)

Mama’s Gozleme

Gozleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word “goz” meaning eye. Traditionally it is a village dish which is done over open fire on a sheet.  Savoury fillings include lamb, chicken and vegetarian.  The dough is made from scratch on site and the gozlemes are cooked in front of your eyes.

 Mama’s gozlemes won the Peoples Choice award at the Royal Melbourne show in 2012.

Watch Mama’s Gozleme being made

Mr Calamaro

Delicious hand cut calamari and unique style fish and chips served up by father/son team, Bob and Nick. Using only the best natural ingredients to maximise the taste.

Mr Calamaro on Facebook

Mr Calamaro Logo


On Thai

Finally, Thai food is coming to the Supper Market! Onanong Thongpradappet is the Thai chef. When you visit her stall, she’ll tell you to call her “On” … thus the stall is called ON THAI. She has travelled extensively through Thailand, Laos, Vietnam and Cambodia learning how to cook in each country. Her menu is simple but authentic.

Taiwanese Ghost Kitchen

Ghost Kitchen’s food is a reflection of Taiwan combining both traditional and contemporary approaches. With a sense of duty and respect for the traditions of Taiwan the catering menu remains faithful to the recipes of Taiwan’s ancestors. She believes in food that is essentially healthy, nutritious but with an explosion of flavour.

Senor Churro

Traditional Argentinian Street Food

Churros with Dulce de Leche and Choripan

Senor Churro on Facebook


Rawgasm is the vision of Ian Jackson.  His main objective is to bring the “Raw food” movement to Melbourne via his tasty raw recipes. Ian is a chef with a flair for all things green and natural. Rawgasm is a unique food enterprise, support his venture by trying his creative raw food.

Ian makes delicious desserts that are gluten free, wheat free, dairy free with no added sugar!

Rawgasm on Facebook

Chooh La La

Gabriel and his team of delightful French roasters are back again to serve up their delicious on the spot roasted nuts to eat at the market or to take home to share!
Ideal nibbles for the Christmas day lunch or dinner tables!

Bruce Cost Ginger Ale

We are so happy to have this super popular, healthy, and refreshing, non-alcoholic drink back this year!

FRESH GINGER ALE BY BRUCE COST is unique among ginger ales on the market, made with only 100% fresh ginger – No Extracts, Flavouring, or Oils. Also: No Preservatives and No Artificial Colours. It’s truly just 100% goodness. Unfiltered and rich with ginger particles (shake slightly before pouring) you’ll notice it has the “mouth feel” of a light beer or wine. This delicious drink even provides iron, calcium and a little vitamin A and C.

Flavours: Original, Pomegranate with Hibiscus, Jasmine Green Tea.

Have a cold-y while you enjoy the live music at Supper Market, and grab a 4-pack to take home. “Yum, taste like what grandma used to make!” Enjoy!

More about the product here:
and of course Facebook, here: 

Bianco Latte Gelato

Bianco Latte is an artisan gelato and sorbet business based in Melbourne. We aim at producing the highest quality of gelato and sorbet. We are all about seasonality, freshness and Made in Melbourne. Our products are served around Melbourne from an authentic Sicilian gelato cart which brings a new and revolutionary dimension to the current portable ice-cream/gelato industry.

Yadda yadda yadda…. BEST GELATO EVER!

Bianco Latte on Facebook

Smokin Barrys

Smokin’ Barrys, the latest player on the Melbourne food truck scene, has a motto that caught our eye: ‘You Don’t Need Teeth to Eat our Meat!’ and they’re right. With some cuts slow cooking for 16 odd hours, Smokin’ Barrys robust chow is tender and succulent.

Think pork, lamb and beef rubbed in special sauces, marinade and spices, hickory-smoked brisket and more-ish sticky ribs cooked at a glacial speed until it all falls apart when it hits your lips.

While vegetarians get a brief look in with barbecued corn on the cob with paprika seasoning or freshly tossed green mixed leaf salad with fresh cucumber and French dressing, Smokin’ Barrys is unmistakably aimed at the meat-mad.

On the menu, you’ll also come across seasoned chilli cheese fries, nachos, tender chicken and pulled pork rolls with traditional apple slaw and tangy barbecue sauce, or even Louisiana hot sauce.

It’s clear that Barrys southern-style meat banquet is trading off on the American food craze that is sweeping the city, but it seems we can’t get enough of that Texan vibe.

Go on an empty belly because this gear is certainly substantial.
(Text by Nick Argyriou, Broadsheet)

Smokin Barrys on Facebook


Mr Dan- Your Potato Cake Man

Mr Dan – Your Potato Cake Man partners  your love of an ordinary potato cake with the best flavour options you have ever had in your mouth.

 We sat down and really thought about what we wanted combined with a potato cake and yep, they’re delicious!

 From Mexican influences to the good old Aussie Vegemite, we tried it all and have created five of the best flavours for you to devour.

Mr Dan on Facebook

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Twilight Market at the Abbotsford Convent