Why You Should Visit

DANDE NONG

By Erica Louise

MAR KE T

With Your Children

Reasons to explore Dandenong Market; Melbourne's "World Market" with your kids.

This thriving meeting point and trading place for locals and the wider community attracts over 5 million visitors a year.

Dandenong Market is a 150-year old traditional working market in Melbourne's Southeast.

There are stories to be told at Dandenong Market

Offering a cultural mix of fresh foods & pantry staples from around the globe, is it any wonder why Melburnians affectionately refer to Dandenong Market as the "World Market"? The question is, what does Dandenong Market offer for children and visiting families? Plenty! Read on. Dandenong Market is rich in history This historic market dates back to the 1850s when newly arrived colonials first traded goods within the Dandenong region. The area where Dandenong Market stands was established in the 1850s as 'The Grange Estate' and the market officially opened on Tuesday 10 October 1866. Fast forward to the current day and the Dandenong Market as we know it now is located on the corner of Clow and Cleeland Street.

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Peninsula Kids – Spring 2018

Although impossible to tell everyone's story here, many traders within Dandenong Market are small family-run operations each of which has a tale to tell. •Show your children how the Ali Zada family prepare baked goods combining Afghan recipes with Australian style breads. •Introduce your children to the wonderful work of the bees: Hart's Honey. Joza Hart is one of Dandenong Market's long-term traders who sells his delicious honey from over 600 portable hives located both here in Victoria and interstate. Honey variants include Yellow Box, Iron Bark, Stringybark, Mixed Blossom and Red Gum. •Treat your kiddos to a freshly made, additive free donut from Dandee Donut run by Maureen and Dick Bell. The couple have been serving up the fluffiest donuts from their permanent home at Dandenong Market since the 1970s. Dandee Donuts ingredients are Australian grown, with the original recipe developed in the 1950s.