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Fill your bags with freshness with this guide to the Subi Farmers Market in Perth!
I’ve been hitting the Subi Farmers Market since it kicked off in 2009. It’s one of those spots where the products aren’t leftovers from last year’s batch, so much so that even Lonely Planet gave it a shout in 2016!
The atmosphere deserves some love, too. With kids tearing through the playground and musicians strumming under gum trees, it’s not all market hustle.
Why not give it a shot yourself? Here’s a handy guide that covers the essentials, such as where to park and which stalls to rummage first.
Things to Know
Address: Subiaco Primary School, 271 Bagot Rd
Contact Details: +61 406 758 803
Operating Hours: Sat – 8 am to 12 pm
Travel Time from the Perth CBD: 18 min (4.4 km)
How to Get There
By Train: The Subi Farmers Market is easily accessible from Perth via the Airport or Fremantle Line, both connected to the Perth Underground Station.
They both stop at Subiaco Station, too. From there, it’s an 11-minute walk to the market if you take the Rowland St to Bagot Rd path.
By Bus: A bus ride (line 27) will take you from Perth to the Subi Farmers Market faster. It will halt at Bagot Rd Before Denis St, a minute from the market.
By Car: The market is surrounded by car parks, with Rowland St, Subiaco Theatre Gardens, Bagot Rd, Rokeby Rd, and Hamersley Rd as the closest.
By Taxi: If you opt for a taxi ride, consider reviewing our breakdown of Perth’s fare system below. The details were updated last July 2025.
| Tariff 1 – 6 am to 5:59 pm | |||
| Flagfall | Distance Rate | Booking Fee | Waiting Time |
| $5.10 | 2.04/km | $1.80 | $58/hr |
| Tariff 2 – 6 pm to 5:59 am (including all day Saturday and Sunday) | |||
| Flagfall | Distance Rate | Booking Fee | Waiting Time |
| $7.30 | 2.04/km | $1.80 | $58/hr |
| Ultra Peak (12 am to 02:59 am on Friday and Saturday only) | |||
| Flagfall | Distance Rate | Booking Fee | Waiting Time |
| $7.30 + $4.30 | 2.04/km | $1.80 | $58/hr |
Recurring Stalls to Check
Fiolo Fruits
From subifarmersmarket
Fiolo Fruits spares me the supermarket run, and honestly, it’s way fresher anyway. This stall’s family-run orchard has been growing fruits since 1958.
Your score will depend on what each season brings. When it’s hotter, peaches and apricots fill my baskets, while apples, citrus, and peaches take over during the nippier months.
You don’t want to skip on their health-conscious apple and pear juices! They don’t add sugar or preservatives to the sips, just 100% pure fruit juice, plucked and pressed in the Perth Hills.
Alive Juice
From caughtwa
Speaking of farm-fresh blends, Alive Juice is another stall pouring refreshments that won’t make you think twice. Their juices have all the bright flavours and nutritional value you’d expect in a citrusy mix.
What’s more, the bevs are extracted via the cold-pressed method. The approach minimises oxidation and that ‘pulpy’ consistency most people dread.
Barkday Paw-ty
From barkday_pawty
Aside from the 10/10 name, Barkday Paw-ty is also a total steal for fur parents. Healthy and budget-friendly treats line their stalls, all sourced ethically.
My Yorkies especially go mad for their kangaroo jerky and shark leather, probably because the owner, Norma, prepares everything herself. Her furry assistants put in the work too, mainly by giving the nibbles a taste.
Fisho
From subifarmersmarket
Subiaco is a hop from the Indian Ocean, so it’s no surprise that Fisho has been thriving for about 15 years now. Their goods are all reeled from Aussie waters by MSC-accredited fishermen, ticking the freshness and sustainability boxes.
On a normal day, you’ll find swordfish, snapper, and red emperor. A few specialty items also round up the offering—think oysters, prawns, and croc!
Strange Grains Gluten Free Bakery
From strangegrainsglutenfreebakery
Rolling out bread free of gluten, Strange Grains passed our taste test. The bakery’s artisan sourdoughs and loaves come close to their traditional counterparts.
We can’t have enough of the sweets, too, most of which are also dairy- and soy-free. Some personal favourites of our team are the blueberry muffins and honey almond slices.
That said, it’s their cinnamon-topped doughnut that flies off the shelves. It tastes like the real thing, only that this one is vegan, dairy-, egg-, and nut-free.
Riki Kaspi Spice Journey
From kaspiriki
I might not win any cook-offs, but Riki Kaspi’s Spice Journey seriously levelled my kitchen game up. The stall features Moroccan-style spices, seasoning, and sauces handcrafted by the well-travelled gourmet chef.
Honestly, you’d be mad not to bring home the Moroccan chicken, lamb, and beef tagine pastes. After all, those got Riki Kaspi lots of accolades during the Sydney Royal Fine Food Show of 2023, and they’re only $14.95 a piece!
Shak Shuka
From shakshuka_moroccanstreetfood
If cooking Moroccan from scratch sounds like a recipe for disaster, just pick something at Shak Shuka. Rikki Kaspi’s son, Elli, has been running the stall since winter 2012, so you’re in pretty good hands.
The menu holds up well, as every dish uses local produce and is accented with North African touches. A fine example of that is their poached eggs with velvety hummus, nutty couscous, and paprika-spiced chorizo.
Bratwurst Bar
From bratwurstbar
If you prefer your bratwurst in the traditional German style, give Bratwurst Bar a shot. Owner Tony Mack keeps it simple—meaty, delicately spiced, and preservative-free.
As for the bestseller, that title goes to the bratwurst packed inside a local roll. The robust savoury notes are further deepened by tangy sauerkraut, with caramelised onions adding gentle sweetness to the overall profile.
Gingin Grass Fed Beef
From ginginbeef
Gingin Grass Fed is a multi-generational business that’s always there to handle our cravings for sustainable meat. As their name implies, the cuts, be it the Porterhouse or Scotch filet, are all grass-fed.
That comes with major perks, such as getting meats with more omega-3 fatty acids and higher levels of vitamin e/antioxidants. Flavour-wise, we’d describe Gingin’s products as beefier, especially compared to those harvested from grain-fed cattle.
Seasonal goods are part of the lineup, too, with meatballs and sausages, both preservative-free, as the recurring faves. Luckier folks can even nab some chicken Kiev.
Tom The Greek
From subifarmersmarket
Each visit to Tom The Greek offers a slice of Greece. You see, their cooking methods are all traditional, and the family recipes that made the stall a local fave have been around for generations.
You’ll get the hype by indulging in their classic spanakopita. Earthy and sharp, this feta- and spinach-loaded pie is ideal for fuelling up, thanks to its flaky phyllo dough and heavy filling.
The baklava is no joke either, and it’s our team’s personal go-to. Since they do it the classic way, you’ll most likely savour a nutty core, citrusy (almost floral) undertones, spiced notes, and a syrupy warmth.
GMT Produce
From gmt_produce
Harvested from the family-operated garden of the Tedesco clan, GMT Produce’s heirloom veggies, chiefly the tomatoes, pop with rich flavours not often found in mass-grown hybrids.
Well, they’ve been using the same seed for over 70 years, so that level of nuance is expected. Even better, their products are all seasonal, and Gary Tedesco never hands them out without smiling.
La Crepe Chocolat
From subifarmersmarket
I knew I’d be a La Crepe Chocolat stan the first time I tried their traditionally made staples. The pumpkin and pesto ones are too good (just ask the regular market-goers), both hitting the proper levels of creamy and umami.
On top of that, the stall has some creations that don’t play it safe. Stop by if you’ve never had bolognese or salted almond crepes with a kick of Frangelico!
Loafers Artisan
From loafers_artisan
One of the market’s oldest and most established brands, Loafers Artisan bakes wild-yeast bread with a two-step fermentation method that gives each loaf character. That has been their bread and butter since 2009.
These days, locals regularly queue up for their organic sourdough (fermented for sixteen hours!) and New York-style bagels. Daily-baked paninis and flatbread are sold as well.
For me, Loafers’ lye burger is the must-try. It’s one of the most unique burgers in town, with an alkaline-bathed pretzel crust and a brioche-like crumb, creating a malty-savoury meal that’s also a tad sweet, not sugary.
Costa Mushrooms
From subifarmersmarket
Fresh fungi are a major draw at the market, thanks in large part to Costa Mushroom. The stall has been slinging Casuarina-harvested goods for over 13 years here.
In terms of top-sellers, we’ll hand it to their portobello and Swiss brown cups, products of three patient months of cultivation in a nutrient-heavy compost. They’re even chilled below 4°C post-harvest and immediately sent to the market within 24 hours.
