By Gabrielle Hall
Beautiful, local, fresh produce is something many of us take for granted in South Australia – it’s easy to pop down to the store or market and grab some gourmet cheese or in-season fruit and vegetables, and maybe enjoy a quality coffee while there.
But north of Adelaide, in the thriving little hub of Jamestown in the State’s Mid North, access to these niceties was somewhat lacking.
That is until Bindlestick The Store threw open its doors just over 12 months ago.
The old bakery building was given a funky new lease on life, and friends and owners Jenni-Lee Case, Meagan Catford and Nicole Luckcraft found themselves new careers as greengrocers.
The delightful little store is now stocked with predominantly South Australian goods – from the local Wehrmann’s honey, Jennallan Olive Oil, and Wirrabara and Pooraka market fresh produce to Nelshaby Capers, Golden North, Barossa Food Co, Fleurieu Milk and Baylies delights gracing the shelves.
“We are literally 2.5 hours drive from Adelaide and we could not get any of this fresh produce up here,” Jenni-Lee Case says.
“That really was our passion in the beginning – to get good produce to the Mid North and a platform for some of our local producers to showcase their food.”
After a whirlwind first year, the grocers at Bindlestick The Store say they have been blown away by the support of locals, as well as travellers – many who have been drawn into the town by the store.
“We’ve had great local support from the townspeople, but we ask people where they’ve come from and many say they’ve seen us on Facebook and come across – because we are really in between the main road up to the Flinders Ranges, and on the other side of us, we’re off the track from the Barrier Highway up to Broken Hill,” Jenni-Lee says.
In addition to the local produce, Bindlestick The Store is popular for its light lunches, sweet treats, fresh smoothies, coffee and now its takeaway ‘Bundaleer Hampers’, named after the nearby Bundaleer Forest.
“Our smoothies and juices are probably one of our specialties and all our café food is made fresh on-site using our produce,” Jenni-Lee says.
“The café side of the business continues to grow, I think people are wanting to know more and more and we’re all getting more savvy about what we’re feeding our kids and wanting to know what’s in things.”
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