NIGHT MARKET | LINE UP
January 9, 2018
Carriageworks today announced the line-up for the Night Market, showcasing locally-sourced seasonal produce and Australian ingredients prepared by some of Australia’s best chefs. Curated by acclaimed Australian chef and Carriageworks Ambassador, Kylie Kwong, the Night Market on Friday 9 February will feature more than 60 food, beverage and produce stalls promoting uniquely Australian ingredients alongside free cooking demonstrations from leading chefs and Indigenous food specialists. Visitors will be entertained by local DJs; a live performance by internationally renowned Australian composer Elena Kats-Chernin performing her piece for piano, ‘Road to Harvest’, written for the Fair Trade movement; and will witness the unveiling of a newly commissioned artwork by women artists from Yarrenyty Arltere Artists, created in response to the theme of the Night Market.
Chef and curator Kylie Kwong’s vision is of a very special event that celebrates the unique flavours and textures of Australian bush foods, inviting each chef to create a dish reflecting the true nature of Australia: ‘The Night Market will celebrate and pay respect to our country’s vibrant Indigenous culture. We’re excited to share the diversity of unique flavours and textures of stunning native Australian flora and fauna like warrigal greens, saltbush, wallaby, munyeroo, yabbies, desert fruits, crocodile, lemon aspen, Moreton Bay bugs, quandong, sea parsley, sea blite and karkalla. Visitors will be able to sample unmistakably Australian dishes from some of the country’s most exciting chefs.’
Carriageworks Director, Lisa Havilah, ‘The Night Market will showcase the very best Australian ingredients and sustainable local produce. It continues Carriageworks’ commitment to presenting distinctive contemporary food events that engage audiences with food and wine producers, and chefs at the leading edge of their practice. For Kylie Kwong’s Night Market we are thrilled to present an original new art commission from Yarrenyty Arltere Artists in partnership with Artbank.’
Some of the highlight demonstrations from chefs in delicious native and sustainable produce include:
– Sea urchin expert and commercial diver, Craig Shephard, of Saltwater Harvest will showcase freshly harvested sea urchins and seaweed, while celebrated chef Josh Niland of Saint Peter in Paddington will engage with visitors and share his great energy and passion for this unique native ingredient.
– Local entomophagist, Skye Blackburn, will host The Edible Bug Shop. Surrounded by locally produced insects, Skye will educate guests on the sustainability aspects of edible insects, whilst offering delicious samples to taste.
– Mike and Gayle Quarmby’s Outback Pride Project promotes the Australian native food industry by developing and supporting a network of production sites within traditional Aboriginal communities. They will showcase native plants and produce and will host a number of experts who will give demonstrations describing the unique Australian ingredients and their traditional uses. Indigenous multi-award-winning writer, Bruce Pascoe, Indigenous educator, Clarence Slockee, and National Centre for Indigenous Excellence’s Cultural Ambassador, educator and elder, Aunty Beryl Van-Oploo will provide new insights into Indigenous produce. Founder and managing director of Ngaran Ngaran Culture Awareness, Dwayne Banon-Harrison will conduct a demonstration of traditional fire making as well as discussing the importance of fire and smoke in food. Included in Banon-Harrison’s food offerings will be ‘Paperbark smoked blackfish/ flathead parcels with native sea sprinkle’ along with ideas on integrating native ingredients and meats into our everyday cooking.
– Renowned chef Analiese Gregory of Franklin will host a live cooking demonstration where she will create a dish using native ingredients, which attendees can sample, alongside chef Luke Burgess, who will be serving ‘Native kakigōri – an infused shaved ice.’
– Palisa Anderson of Chat Thai will be showcasing freshly harvested organic produce from her family’s Boon Luck Farm, Tyagarah, NSW for audiences to sample and will discuss how her business is vertically integrated from the farm, to their store, Jarern Chai Asian Grocers and their various Chat Thai restaurants.
In a unique collaboration, Carriageworks, Artbank and Kylie Kwong will present a new work, commissioned specifically in response to the Night Market theme of Australian native ingredients and Indigenous culture. The work by Yarrenyty Arltere Artists titled, Those poor three women with birds on their heads: Lucky they have coolamons full up with bush foods! is by a group of women artists who are passionate about sewing, calling themselves ‘the sewers of Larapinta’: Dulcie Sharpe, Dulcie Raggett, Rhonda Sharpe, Trudy Inkamala and Marlene Rubuntja.
Other chefs and restaurants will include LuMi Dining, Continental Deli Bar Bistro, Spice I Am, Almond Bar, Kepos Street Kitchen, No. 1 Bent St, 10 William St and Stanbuli. Some menu highlights of the Kylie Kwong-curated market will include:
– ‘Minced kangaroo picadillo empanada’ by Danielle Alvarez of Fred’s
– ‘California toast: crab, avocado, tobiko and finger lime on rye’ by Ben Sears and Eun Hee An of Paper Bird
– ‘Housemade Charcuterie featuring wallaby, kangaroo and other locally sourced animals’ from NOMAD
– ‘Trio of sashimi’ with locally sourced line-caught fish from sustainable seafood advocate Mark Eather
– ‘Hummus Graffiti with desert lime and flat bread’ by Roy Ner from Lebanese restaurant Nour
– Darren Robertson and Mark LaBrooy of Three Blue Ducks’ menu will include ‘Pepper berry Bruny Island wallaby skewers, wattle seed yogurt, snow pea tendrils, nasturtiums’
– James Viles of Biota will be serving ‘Kangaroo bolognese toasties’, ‘Prawn and myrtle donuts’ and ‘Crocodile and riberry pemmicans’
– Chat Thai will offer ‘Deep fried snapper with green mango and finger lime salad’
– Kylie Kwong will serve Billy Kwong’s ‘Steamed organic savoury pancakes with Mark Eather’s Moreton Bay bug tails, XO, munyeroo and Craig Shephard’s fresh sea urchin’
Featured beverage offerings include beer from local Marrickville brewer Wildflower and Melbourne’s artisanal brewery La Sirene, plus spirits, wine and cocktails from Archie Rose Distillery, Killara Distillery, Poor Toms Gin, PS40, Spirit People, Scotchmans Hill, Giorgio de Maria Fun Wines and the Rootstock Bar. Recently-opened Newtown bar, She Loves You by Sophie Otton will offer cocktails including ‘Desert Lime Dark and Stormy’ and ‘Økar Ruby Rosé Spritz’. Dessert stallholders will include Flour and Stone with Nadine Ingram’s offerings of ‘Quandong macadamia sablé tart’, ‘Old fashioned vanilla sponge with lemon verbena and stewed peach’ and ‘Davidson’s plum and strawberry pocket pies’; freshly churned gelato from The Pines Kiama; plus Kieran Tosolini of RivaReno will collaborate with Kylie Kwong on an original gelato flavour created especially for the event.
In keeping with Billy Kwong’s philosophy of celebration, collaboration and community, representatives from several community organisations will feature at the Night Market. Visitors can find out more about community engagement initiatives from The Wayside Chapel, Oz Harvest and Two Good Co (whose offerings will include ‘Davidson’s plum bliss balls’, ‘Desert oak caramel fudge’ and ‘Strawberry gum and lemon myrtle iced tea’). As a prelude to MAD Mondays at Carriageworks in 2018, Danish chef, Rene Redzepi’s non-profit organisation, MAD (taken from the Danish word for ‘food’) a global cooking community with a social conscience, will also feature, represented by Australian project manager, Isabella Napier. Tote bags designed by artist Tony Albert will be available to purchase.
Tickets to the Night Market are on sale now at carriageworks.com.au (entry is $10 and children under 12 are free).
KEY DATES & DETAILS
Friday 9th February, 5pm-10.00pm
$10 (children under 12 Free)
TICKETS AVAILABLE at http://carriageworks.com.au/events/night-market-2018/
FULL LIST OF STALLHOLDERS
Blanca Bar & Dining
Brickfields + LP Quality Meats
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
PS40 & Spirit People
She Loves You (Bar by Sophie Otton)
The Grifter Brewing Company
Wild Kombucha by Ballsy
Wildflower Brewing & Blending
CHEF AND PRODUCER DEMONSTRATIONS
Alexandria Park Community School and Tony Albert
Aunty Beryl Van-Oploo
Craig Shephard from 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