NIGHT MARKET 20170522 20170618
$ In Stock Primary
Carriageworks 245 Wilson St, Eveleigh NSW 2015
Night Market Vivid Sydney 2017 - Cooking with Fire




Inspired by the theme ‘Cooking with Fire’, Carriageworks’ winter Night Market is a celebration of the diverse cultural relationship between food and the elemental force of fire.

Carriageworks is joined by guest curator, Lennox Hastie – chef and owner of Sydney’s Firedoor, Australia’s only fully wood-fuelled restaurant. Hastie has helped select the state’s leading restaurants and providores to cook with fire in all its forms – from Argentinian grill, to Sri Lankan smoked curries, Italian wood fired pizzas and wok fried Thai – whether flames, coals, smoke, or char.

With double the number of restaurants over twice the area, the market brings together a range of flavours and demonstrations of fire’s natural beauty.

For Hastie, ‘Fire is what makes us uniquely human. There is no other being on earth that harnesses it, nor cooks its food. Put simply, fire changed who we are.’

Serving smoked potatoes with bottarga and octopus skewers, Firedoor is joined by No.1 Bent Street, 4Fourteen, Three Blue Ducks Rosebery, Cairo Takeaway,  and many more.

‘In one way or another, I think we are all fascinated by fire. It demands our attention, stirs our emotions and continues to tell its story long after we are gone.’

Book now

Media release

Vivid Night Market sponsors



Friday, 16 June 2017
5 – 10pm

Book now
Children 10 and under don’t require a ticket when accompanied by an adult with a ticket

All ages licensed event
Children under 18 must be accompanied by an adult to gain entry
ID must be shown on request to purchase alcohol
Capacity is strictly limited, all tickets scanned on entry
The Night Market is an all-weather, undercover market
Dogs aren’t permitted

Public transport
Take the train to Redfern station or travel by bus – plan your trip at Transport NSW



Lennox Hastie of Firedoor serves smoked potatoes with shavings of bottarga and dill crème fraiche, with grilled octopus skewers

Andy Allen of Three Blue Ducks serves Piri Piri chicken from the Argentinian grill with spiced yoghurt, chickpeas, tomatoes and preserved lemon, and coal roasted pumpkin with baba ghanoush, pearl barley, almonds and herbs

Colin Fassnidge of 4Fourteen serves charred pork neck with chimi churri and slaw, and grilled leather jacket with seaweed butter and pickled seaweed

Pepe Saya serves chargrilled corn on the cob with lashings of smoked butter

O Tama Carey of Lankan Filling Station serves hopper with smoked potato curry with fire roasted pol sambol, kefir mascarpone and pickled green chillies

Happy As Larry serves wood fired pizzas from their food truck

Mike McEnearney of No. 1 Bent Street serves wood fired school prawns with rosemary and lemon

Carriageworks Ambassador Kylie Kwong of Billy Kwong serves pork buns with Billy Kwong chilli sauce, pork dumplings with ginger and tamari dressing and steamed prawn dumplings with sichuan dressing and fresh Kurrawong organic herbs

Alex Herbert of Bird Cow Fish serves slow roasted, salt brined chicken and coleslaw buns

Vic’s Meat Market serves Rangers Valley MBS 7+ brisket sliders with slaw and BBQ sauce and smoked Cowra lamb cutlets with jalapeno, ginger and mint pesto, all from the Yoder smoker

Ajoy of Nilgiri’s serves coal grilled Moong lentil samosas, and lamb mince and minted peas, on spiced chickpeas, mint yoghurt and tamarind chutney

Cairo Takeaway serves a hot Egyptian style falafel pocket and lamb kofta pocket

Rising Sun Workshop serves a pork katsu burger and eggplant katsu burger

Mimosa Valley Lamb serves slow roast lamb on the spit

Spice I Am serves spicy Thai fried chicken wings, pork sausage, Penang chicken curry with rice, and sticky rice

Bar Pho serves beef pho along with grilled Vietnamese honey sesame pork skewers

Jammin Jerk serves smoky grilled jerk chicken with tropical slaw and pineapple parsley relish on a coconut brioche bun

Chrissy’s Cuts Sausages serves BBQd ‘Crack Dog’ with pork crackling and a Willie the Boatman ‘Rachel Cider’ Nuremberg Rostbratwurst sausage on a roll

La Bastide serves a flambé foie gras baguette and a flamed saucisson cone

Tequila Mockingbird serves smoked goat shoulder Empanadas cooked over hickory wood, and ceviche fish tacos, with coriander and peruvina pepper dressing

Bhojan Nepalese and Indian Cuisine serves BBQd marinated lamb skewers and Nepalese chicken dumplings

Moobi Valley serves a beef cheese burger and truffle burger

Food by Fiat serves grilled scallop, finger lime and Calamansi lime dressing on fresh wasabi leaf, and wild ginger grilled chicken with coconut and turmeric rice

Hartsyard serves smoked BBQd beef shin poutine, with charred spring onion and smoked stretchy cheese curds


Dessertmakers serves a giant baked hot apple crumble from a paella dish, served with Pepe Saya crème fraiche

Mr Goaty Gelato serves charred pineapple margarita gelato, burnt honeycomb and vanilla gelato, Dalwhinnie whisky, smoked tea and orange gelato, and charcoal and salted caramel choc top

The Pines Kiama serves Rocky Road made with dark chocolate gelato, toasted marshmallows, Chambord soaked cherries and roasted peanuts,  and Caramel Indulgence made with a scoop of farmhouse caramel gelato, covered with a burnt butterscotch sauce and topped with caramel popcorn

T Totaler serves smoked chocolate brownies

Lankan Filling Station serves Love Cake

Mike McEnearney of No. 1 Bent Street serves rice pudding with hot jam

To drink

Rocker brings a full service bar to the Night Market

Archie Rose serves a gin and tonic and a hot, smoked cocktail

Cake Wines serves mulled wine

Young Henrys serves fire-side tinnies of beer

Ballsy Wild Kombucha serves a limited edition fire flavoured kombucha

T Totaler serves spicy chai and smoked hot chocolate

Eloquesta Wine serves natural wines

Strangelove Vitamin Co. serves hot, smoky cocktails including a ginger hot toddy and a non-alcoholic First Aid cocktail

Batch Brewing Co serves ice cold beer to stave off the heat

Giorgio de Maria Fun Wines serves Italian vino

Serious Deliria serves a Nitro Espresso Martini and Hot Dirty Chai

This Must Be The Place serves carbonated cocktails with BBQd fruit and smoked syrup

Urban Winery serves mulled wine


Stock up on winter firewood with Blackheath Firewood

and more to come…