To apply as a stallholder you will need to complete an Expression of Interest Form and comply with the Rules as outline in the document below.
Note: All stallholders selling food will need to also complete a stallholders application form, for the Shire of Kalamunda (no fee applicable) and ensure you meet the ANZFSA standards. Further information on the standards can be obtained from the Shire of Kalamunda on 92579962 or email: kala.shire@kalamunda.wa.gov.au .
Step 1. Complete Expression of Interest Form and Payment of Stall Fees Form - ensure you meet all criteria outlined in Market Rules and ensure you have read the ANZFSA Labelling Fact Sheet, and return as soon as possible.
Application to Trade (80.93 Kb)
Payment of Stall Fees Form (62.44 Kb)
Market Rules (as at Nov 2009) (343.03 Kb)
ANZFSA Labelling Fact Sheet - Ensure you have read and met criteria (77.06 Kb)
Step 2. If a FOOD seller (of any discription) you MUSTcomplete and return the application for food stall form, to the Shire of Kalamunda two weeks prior to your anticipated start date at the markets.
Shire of Kalamunda - Application for Food Stall at Kalamunda Farmers Market (492.49 Kb)
Step 3: Your application will be reviewed by the Kalamunda Farmers Market Committee and you will be advised in writing of the success of your application.
Step 4. Stallholders must ensure they have obtained a current certificate of insurance and any other certification (ie. Organic Status) and returned to the Market Manager a minimum of one week prior to commencing at the market.
Step 5. Stallholders will be notified on the day of the market as to their allocated stall number. If you require the stall number prior to market day, please contact the Market Manager directly.
If you require further information about the Kalamunda Farmers Market please contact our Market Manager:
For further information regarding requirements by the Shire of Kalamunda to become a registered food seller or Health and Safety Standards, please contact:
For further information on Australian Food Standards:
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