Busselton to Margaret River The food trail, from market stall to pantry shelf

Start indoors. Origins Market is the all-weather market on West Street, open Thursday to Sunday, and it's where Vasse Valley Hemp Farm has its stall.

The farm is at North Jindong, started by Chris and Bronwyn Blake, and one seed does most of the work. Hulled, it becomes hemp hearts, which the farm likens to cashews or pine nuts, for scattering over a salad or a bowl of pasta. Cold-pressed, it becomes a nutty pantry oil, grown and produced entirely in Australia.

Sizes start at 250 millilitres or 250 grams, a sensible size for a first go.

Turn off Bussell Highway onto Tom Cullity Drive for Providore, the retail arm of a property that grows a good share of what it sells. The olive grove is about 600 metres from the tasting centre. A half-acre vegetable garden supplies the kitchen, and there are beehives and free-range chickens.

Jams, curds, chutneys, relishes and sauces are made by hand on site, in small batches, and the kitchen likes a twist: one jam pairs plum with lavender and black pepper. Olives from the grove go into jars with chilli and lemon, or garlic and rosemary, and there are complimentary olive oil tastings.

Leave room in the basket for the everyday shelf too: a paella spice mix with saffron stems, porcini pasta sauce, a maple and almond toasted muesli, and a bean and lentil soup mix for a slow weekend pot.

Fine Food of Margaret River has a kitchen shop on Friesian Street in Cowaramup. The business started with a stall at the Margaret River Farmers Market, where it has been a regular since 2001, and its founder, Romano Rotelli, is Italian-born.

The own-brand shelf has dukkah, vinegar and a sweet chilli sauce in three heats: Mild, Medium and Extra Hot, so nobody at the table gets a surprise. Mild is the one for a mixed crowd: a dipping sauce, a glaze for the barbecue, a spoonful through a stir-fry.

The shop also stocks other South West-made brands beside its own, which makes it a handy place to fill the gaps in the box.

Finish at the market. On Saturdays the Margaret River Farmers Market sets up at the Education Campus on Bussell Highway, and Fine Food of Margaret River is here as well as in Cowaramup. Find El Kapo's stall too. Its hot sauces are made in Margaret River by a chef with about twenty years in professional kitchens, with home-grown chilli, herbs and citrus, and flavour comes first, heat second.

There are eight. The Original is built on the flavours of New Orleans, where the chef's cooking began. The lime in the Mango & Lime comes off his own dwarf lime tree, and the range runs through Smoked Pineapple & Ginger and a Caribbean jerk to one made seriously hot.

On selected Sundays, More 2 Relish has a stall at Town Square Markets in town, and it lists the dates on its own site. Sheridan makes every jar herself in small batches and labels each one by hand: about 38 lines, from chilli jam and tomato relish to an eggplant kasundi, pickles and spiced nuts.