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We are excited to announce we are returning to the Entertainment Quarter this festive season with a huge Christmas market to be held on Sunday November 24. Expect a huge range of amazing stalls, ranging from gifts, homewares, fashion, toys, gourmet Christmas fare, hats, jewellery, candles and festive goods including wrapping paper, Christmas baubles, decorations and more, as well as beautiful international hot food, great coffee, live music, activities for kids and plenty more. We’re excited and we hope to see you there!



October at the Markets

In spring and early summer, the sunshine brings a renewed sense of enjoyment for al fresco shopping and the market bustles with new faces and old. For us, spring is about dusting off the winter blues and enjoying being in the fresh air again. A new stall has joined us for our Wednesday market. Healthy food stall Kukufu is here just as we begin peeling off the layers on knitwear. Welcome! Hopefully we inspire you to come visit us at the markets for a lunch in the sunshine or a browse of our quality wares and fresh produce. 



Lang Rd, Moore Park, Sydney, 2021


Wednesday | 8am – 2pm
Saturday | 8am – 2pm


For stalls contact: Bec on 0468 910558; for other enquiries call Mads: 0411 170 008 or email

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– Cambridge Markets at EQ –

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The Entertainment Quarter is pleased to have Cambridge Markets Sydney managing its twice weekly market. This boutique operator brings new vibrancy to Sydney's most treasured farmer and produce market. Come and experience the difference, with new stalls, a greater emphasis on artisan and organic produce, more support for real farmers and local producers and a warm personal touch that makes visiting this very special market a rewarding experience you will want to incorporate into your week.


– Supporting Genuine Farmers & Producers –

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Entertainment Quarter

Lang Rd, Moore Park

Sydney, NSW, 2021

Two hours undercover parking is provided free. If you should be attending the market on a day when there is an event or game at nearby stadiums, simply ask a stallholder to stamp your parking ticket to receive free parking validation.

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– Featured stallholders –


Brooke is obsessed with scent. It’s one of the reasons she founded Verve, a range of exquisitely perfumed, handmade (by Brooke herself) candles, and now, body wash, hand lotions and diffusers.


With three small children at home, Brooke decided to put her olfactory passion into practice and started studying fragrances and candle making. “It went really well,” she says. “I waited until my kids were more grown up to start my own business and this is now my second year at the market.”

Verve stocks more fragrances than Brooke can count. “I’m always experimenting,” she says. “I can’t stop, it’s like an addiction.

“Because I have so many fragrances, I go seasonal. Right now, people are loving lemongrass and gardenia for spring.”

Brooke’s candles don’t just smell amazing, they’re beautiful show pieces for your home. “I source all the pots, taking note of décor trends and choosing statement materials like concrete, terrazzo, amber glass and rose gold,” she says. 

The pots can be reused and Brooke offers refills for all her products, which avoid plastic wherever possible. 

On her range of body washes and gels, Brooke says she was inspired by her own sensitive skin issues. “I always knew I wanted to branch out into skincare. We all suffer from eczema so I’m often reading the back of bottles and trying to figure out if the ingredient list has something harmful on it.” Verve champions all natural ingredients that are not only easy on the skin, but kind to the environment. 

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Sydney’s plant-based dining scene has a new contender vying for your lunchtime attention. Kukufu is the brainchild of Alex and Duncan, who noticed a lack of on-the-go healthy lunch options and wanted to fill the gap with delicious eats that appealed not only to vegan and vegetarian eaters, but anyone looking for a nutritious meal. 

The duo set up stall at the markets five weeks ago, bringing with them a plant-based recipe for the Iranian dish kuku, which is not unlike a frittata. Alex’s take on the dish uses chickpea flour instead of the traditional eggs, and she serves it alongside a herb and tahini sauce and a fennel and rhubarb chutney. “I’ve been making kuku for a while, it’s something different to bring to the food scene,” she says. “I like that most people don’t know how to make it and I think it appeals to all eaters, not just vegans.”

Enjoy a slice of one of Alex and Duncan’s kukus alongside their made-on-site salads, which are as beautiful as they are delicious. Think roasted beetroot and pumpkin with spiced chickpea, or pomegranate with fennel and parsley.

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Scott and his mum Hanny are the family duo behind Eat Fuh, the market’s pho creators and winter chill chasers. Focusing on quality ingredients, cooked with a labour of love, Vietnamese cuisine lovers need to look no further than this family-run stall.

We sat down with Scott to find out the winner on his menu and what inspired him to create pho. 

What’s the hero on your menu?

The rare beef noodle soup, definitely — it brings joy to many hungry stomachs! We also serve sesame lemongrass noodles, salads and rice paper rolls. 

What inspired you to start making pho?

We were frustrated by the lack of good pho available in Sydney. Restaurants need to turn a profit so they cut corners and don’t use quality produce or ingredients, which are essential for a good broth. They also cut corners with the cooking process which can be laborious and time consuming. We know there’s a demand for quality pho and this inspired us to start making it ourselves.

What do you enjoy about Cambridge Markets EQ?

It’s very boutique — they’re very selective when it comes to stallholders. The result is a market packed full of quality goods and produce and a delight for all our visitors. 

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James Duffell talks openly about how selling his produce in Sydney farmers’ markets has saved his family farm.

“I’m from an area in Griffith near the Murrumbidgee River, where my family has been since after the First World War,” says James. “We traditionally grow stone fruit and citrus. A few years ago we started bringing produce up to Sydney to sell to try and get some more cash flow back into the farm.

“The markets are basically now our cash flow for everything. What we do in Sydney now maintains not just my father, who runs the farm, but my uncles as well.”

Prickle Hill Produce, which operates at Cambridge Markets EQ every Wednesday and Saturday and other markets, sells beautiful stone fruit including plums, sugarplums and Chinese red dates, citrus and seasonal vegetables including Brussels sprouts and mushrooms. James has also found a popular side business in condiments, including Worcester sauce made by his dad Roy.

“My dad has always made Worcester sauce for us and would sell it at church fairs at Christmas,” says James. “But a few years ago we said to dad, ‘why not try making it for everyone else’.”

The sauce, made from plums, has since been a hit with consumers who love its piquancy. Prickle Hill’s olive oil has also been an award-winner.

For James, the move to selling in markets has been a saviour for his family farm.

“We really appreciate the people who come along to the markets,” he says. “They become a part of our lives, and we become part of theirs. We really want people to know where their money is going when they spend it at a store like ours.”


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