Events Food and Wine Music Queenstown

Market By Twilight

Written by Margo Berryman

Evening food markets at Queenstown’s Remarkables Market in January and February 2022 will add a different dimension to the popular Saturday event which is one of the resort’s main weekend attractions.

The Twilight Food Markets and are scheduled for five consecutive Thursday evenings from January 6 until February 3 at the distinctive Red Barn near Remarkables Park.

Market manager Sherryn Smith says the concept has been in the planning for some time.

“This is an exciting development and we are thrilled to be getting it underway this year. The markets are fully licensed and feature a wide variety of fresh, locally sourced food and drinks.”

The markets open from 4.00pm until 8.30pm with a mix of hospitality stallholders and food trucks dotted around the Remarkables Market site providing a family friendly atmosphere.

“There are lots of food options like pizza, pasta, burgers, fries, kebabs, ice-creams and gelato with something for everyone including vegan, vegetarians and other dietary requirements,” says Sherryn. “Families can come along early to eat and chill out and people looking to unwind after work can relax and enjoy the live music through until we close.”

Entrepreneurial food businesses such as Zamora, The Meat Preachers, Francesca’s Pizza, The Green Juicing Company, Formosa Fried, KTM Momo’s, Taco Medic, Charlie Brown Crepes and The Fox & Badger have a presence  alongside the Cardrona Distillery and Canyon Brewing serving a range of local beer, wine and cocktails.

“Theo Ardnt from Cardrona Distillery is running a boutique gin bar with an enticing menu of cocktails and mocktails drinks while Canyon Brewing is serving its range of locally brewed craft beers in cans. There are plenty of non-alcoholic drink choices including juices from The Green Juicing Company,” she says.

“We encourage people to bring along their own cutlery, plates and glasses as part of our sustainable zero waste messaging in an effort to reduce and minimise waste.”

About the author

Margo Berryman