Sydney’s best chefs cook food with a native bent at this mega night market curated by Kylie Kwong
The Carriageworks Night Market is one of the highlights of the foodie calendar, bringing together some of our best chefs, winemakers and producers for an evening of top-shelf, boundary-pushing dining and drinking.
Much like her food at Billy Kwong, market curator Kylie Kwong has put out a remit that celebrates Australian ingredients, so you’ll see bush foods like saltbush, quandong, warrigal greens, karkalla and desert fruits used creatively (and deliciously) in dishes and demonstrations over the night.
Bites on offer include a minced kangaroo picadillo empanada by Danielle Alvarez (Fred’s) and ‘California Toast’ by the Paper Bird folks, a spin on the namesake sushi roll that puts crab, avocado, tobiko roe and finger lime on rye.
There'll also be treats from Analiese Gregory from Hobart's Franklin who'll be cooking ‘saltbush and pepperberry calamari dumplings’ and Andy Bowdy (Saga) will be whipping up a ‘macadamia and davidson plum ice cream sundae’.
Other stallholders include Biota, Lumi, Chat Thai, 10 William St, the Edible Bug Shop and the Outback Pride Project, which supports a network of native food production sites within Aboriginal communities.