Up to 11 Southern Lakes, Otago and Southland businesses set up shop on the St Peter's Anglican Church green for the first time, following the market's move from its previous location on the Queenstown Primary School grounds.
Merchants praised the more central and sheltered location, and business was brisk, with a steadier flow of hundreds of people enjoying the summer sun.
The farmers' market boasted cheese from Gibbston, preserves and chutneys from Kingston, coffee, pastries, lavender, specialty teas and plants from Queenstown, peonies from Lake Hayes, wild hare and rabbit cuts from Tarras, bacon and ham from Waitaki, plus free range eggs, fruit and vegetables from Earnscleugh, near Alexandra.
The weekly market is managed by Sharlene Inch, of Queenstown, who was inspired by the high standard of fare and social ambience of markets in the South of France.
She said a lot of New Zealanders wanted to return to the tradition of purchasing just produced, picked or plucked goods direct from the supplier.
"It's about fresh and quality produce and the taste factor of it. It's not picked green and ripened in a fridge. It's picked the day before and brought from the farm gate to the table.
"Often, Queenstown doesn't give back to the locals, but there's a lot of people who live here full time and this is about creating something for them and visitors to enjoy. And there's such good produce around the district."
Glass Brothers Honey director Tony Clissold, of Gore, captivated youngsters with a beehive frame containing bees on his stall, which offered a variety of homegrown clover, kamahi and manuka honey products. He said the church grounds were a "lovely place" to hold the market.
"It'll be a success if locals support it."
Tarras Game Foods owner Bill Cook said it was a much better site, with a lot more people. His takings were up from last year, he said.
The Queenstown Farmers' Market will be held on the church green every Saturday from 9am to 12.30pm, except December 27, until the end of March.
More stalls selling fresh fruit and vegetables, as well as European-style breads, would feature as the season progressed, Ms Inch said.
"This is such a wonderful setting and it's just going to grow from here."
