Features

takeaway
notable vegetarian options
bakery

A quick glance at petite bakery-patisserie-grocer Gourmet to Go belies the treasure trove inside.

Owners Irene and Paul Noakes bought the 1990s-established stall in 2005. They haven’t changed its ethos – they only source stuff they’d eat themselves from boutique, mostly SA, producers. Ask Noakes about their mix of pies, pasties, bread, dips, cakes, jams, quiches, spices, pretzels and more, and he’ll rattle off stories on each item’s homeland and the characters behind them.

There’s the Portuguese family from West Lakes that makes the popular chicken peri-peri pies; the Malaysian woman who crafts the crispy vegan murtabaks; and a former employee’s signature zucchini slice. Some of their 40 producers only sell to Gourmet to Go and another outlet or two. Kangaroo Island sauce, Gladstone cordials, Clare Valley honey … the list goes on.

The Noakeses pride themselves on customer service. Case in point – Paul’s weekly Saturday drive to pick up bread from Tanunda’s old-school Apex Bakery (they’re the only market stall that stocks its bread).

There’s plenty of meat – pastries and English smallgoods are popular – but the gluten-free, vegetarian and vegan ranges are also impressive. Grab a sanga or pie-warmer treat if you need a quick feed as you peruse the market.