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The past

Otago Farmers Market chef Alison Lambert is embarking on the next stage in her culinary journey.

Alison Lambert purchased Delicacy Café in Maori Hill. Combining her passion for seasonal, fresh produce and baking with great coffee, this suburban cafe will be open 7 days.

In addition to contemporary café dining, Alison extended her popular Food Club cooking classes and encouraging people back into the kitchen with practical ideas and advice. “We are so lucky to live in an area where the choice and varieties are ever changing,” Alison says. “My aim is to maximise the taste and textures that seasonal produce give you and encourage people to get back into the kitchen and experiment.”

With over 20 years’ experience, Alison has worked throughout Europe with chefs including Jamie Oliver and spent a year at River Café before resettling back in Dunedin and working at the Otago Farmers Market for the past four years.  But Alison says her passion for food started at home with her mother teaching her and her siblings from a young age.  “My Mum taught me the basic skills and techniques that I still use today. Food was the centre of, and the means to connect our family.”


wrote – 10/11/2013

And the cafes and restaurants rival those in bigger cities. Food columnist, blogger and cooking teacher Alison Lambert – a chef who’s worked alongside Jamie Oliver – recently took over daytime eatery Delicacy. Its simple, seasonal, locally sourced dishes taste so good you forget they’re healthy.

Lambert also “cooks live” at the Otago Farmers’ Market to show shoppers how to take fresh produce from market to table. When I pass by, she’s piling a plate with just-picked baby potatoes to taste-test. Don’t mind if I do.

Dubbed New Zealand’s best farmers’ market by restaurateur Al Brown, this Saturday-morning institution isn’t just a place for locals to restock the fridge and fruit bowl. It also lures visitors to have a snack and a coffee, enjoy the entertainment from musicians and buskers, and buy (packable) produce.