Scott Walters and Kristin Bass at their breakfast stall at Mullumbimby Farmers Market.

For Scott Walters, good food doesn’t mean fancy ingredients or methods – it’s the quality and freshness of the produce that counts.

The English-born chef, who runs the Mayfields breakfast stall with partner Kristin Bass at the Mullumbimby Farmers Markets says it’s a pleasure to cook with produce fresh from the farmers.

“It’s noticeably fresher, noticeably better quality – and it gets better results,” he said.

“Not just the flavour, but also the presentation.”

Scott and Kristen’s menu showcases some of the region’s best produce, sourced from their fellow stallholders each week, including  sourdough breads from Heart Breads Byron Bay and Crabbes Creek Woodfired, tomatoes from Coopers Shoot Tomatoes, fresh greens from The Salad Hut , mushrooms from Tweed-shire based grower Shroom Brothers, organic free-range eggs from Lismore, as well as herbs fresh from Scott’s dad’s garden.

The menu is simple. Scrambled eggs on sourdough with a choice of market-fresh extras like mushroom and bacon and fresh greens, French style omelettes with fillings of your choice, bacon and egg brioche burgers with lettuce, tomato and aioli – but it’s the quality of ingredients, plus the  little extra touches – like the burnt butter glaze on the omelette, and the home-made relishes served on the burgers – that make Mayfield’s food so good.

Alongside the egg and bacon-based breakfasts, Scott and Kristen also offer something a little out of the ordinary, including their popular Mexican Pizza Tortilla – an egg-coated tortilla topped with home-made Tex-Mex beans, cheese salsa, guacamole, sour cream and home-made Jalapeno sauce, or a market special, inspired by what’s available and in season each week.

Scott and Kristen, who previously ran popular restaurants at the Dunoon Sports Club and at the Eltham Hotel, say they love being part of the local farmers markets.

“We’ve made so many friends  through the markets – it’s such a great community,” Kristen said.

“It’s also sustainable. We’re not supporting great big conglomerates, we’re supporting a local farmer, helping to put their kids through school. I like that about it – we’re keeping the money in the community.”