9 FEB 2018, 5PM – 10:30PM
Curated by Carriageworks Ambassador and acclaimed chef Kylie Kwong, the Night Market showcases locally-sourced seasonal produce and Australian ingredients prepared by some of Australia’s best Chefs. Bringing together more than 60 food, beverage and produce stalls promoting uniquely Australian ingredients alongside free cooking demonstrations from leading chefs and Indigenous food specialists. The Night Market will feature local DJs; a live performance by internationally renowned Australian composer Elena Kats-Chernin; and the unveiling of a newly commissioned artwork by women artists from the Yarrenyty Arltere collective commissioned by Artbank.
IMAGE: ADAM GIBSON / ANALIESE GREGORY
$10 + bf
Children under 12 free
How to get here
Carriageworks is located at 245 Wilson St, Eveleigh 2015 (an 8 minute walk from Redfern Station). Catching public transport is strongly recommended with strictly limited parking in the area. For transport info, visit Location or www.transportnsw.info
Print at home, mail and mobile tickets
If you received your tickets in the mail, or selected the Print-At-Home option, you can make your way straight to the main entrance with your phone and/or printed tickets ready on display.
ATMs available onsite
But bringing cash is advised.
All weather event
The Night Market is an all-weather and undercover event.
All ages licensed event
The Night Market is a family-friendly event, but please note children under the age of 18 years must be accompanied by a responsible adult. The event is fully licensed and ID must be shown on request to purchase alcohol.
The Night Market is entirely accessible. There is ramp access via 245 Wilson St, which is the main entry to the event. Accessible parking via 229 Wilson St and accessible bathrooms on site.
Dogs are not permitted at the Night Market.
CRAIG SHEPHARD / SALTWATER HARVEST
JOSH NILAND / SAINT PETER
Sea urchins, turban snails and seaweed.
SKYE BLACKBURN / THE EDIBLE BUG SHOP
Locally produced edible insects, samples to taste.
MIKE AND GAYLE QUARMBY / THE OUTBACK PRIDE PROJECT
Clarence Slockee / Indigenous educator
Aunty Beryl Van-Oploo / National Centre for Indigenous Excellence
Dwayne Banon-Harrison / Ngaran Ngaran Culture Awareness.
Australian native plants and produce, production sites within traditional Aboriginal communities, indigenous produce insights and demonstration. Traditional fire making, paperbark smoked blackfish, flathead parcels with native sea sprinkle.
Analiese Gregory / Franklin
Native ingredients dish cooking demonstration and to sample.
Luke Burgess / The Agrarian Kitchen
Native Kakigōri cooking demonstration– an infused shaved ice.
PALISA ANDERSON / CHAT THAI
Freshly harvested organic produce to sample, Boon Luck Farm produce.
BRUCE PASCOE / INDIGENOUS MULTI-AWARD-WINNING WRITER
Australian ingredients and their traditional uses.
FULL LIST OF STALLHOLDERS
Blanca Bar & Dining
Continental Deli Bar Bistro
Fratelli Paradiso & 10 William St
Kepos Street Kitchen
No.1 Bent Street
Outback Pride Fresh: T&F All States
Spice I Am
The Edible Bug Shop
Three Blue Ducks
Flour and Stone
The Pines Kiama
Archie Rose Distillery
Batch Brewing Company
Giorgio de Maria Fun Wines
La Sirene Brewing
MODA Sparkling Water
Poor Toms Gin
P&V Wine + Liquor Merchants
PS40 & Spirit People
She Loves You (Bar by Sophie Otton)
The Grifter Brewing Co.
Wild Kombucha by Ballsy
Wildflower Brewing & Blending
CHEF AND PRODUCER DEMONSTRATIONS
Alexandria Park Community School and Tony Albert
Aunty Beryl Van-Oploo
Craig Shephard, Saltwater Harvest
Cooking Demonstration from Analiese Gregory of Franklin
Cooking Demonstration from Luke Burgess
Josh Niland of Saint Peter
MAD Mondays represented by Isabella Napier
National Indigenous Culinary Institute
Outback Pride Project represented by Mike and Gayle Quarmby
The Edible Bug Shop represented by Skye Blackburn
The Wayside Chapel
Two Good Co. represented by Rob Caslick
Yarrenyty Arltere Artists