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NIGHT MARKET | MEDIA RELEASE

May 9, 2017

Carriageworks and Vivid Sydney today announced details of The Night Market, a large-scale contemporary food and wine event for all ages, presented for one night only at Carriageworks on Friday 16 June  from 5-10pm as part of Vivid Sydney. Inspired by the theme of ‘Cooking with Fire’, The Night Market features some of the industry’s most respected chefs cooking live over flames in a winter celebration of regional New South Wales produce and diverse cultural food traditions.

Carriageworks is joined by guest curator, Lennox Hastie – chef and owner of Firedoor in Sydney, Australia’s only fully wood fuelled restaurant – in selecting more than 25 stallholders, including double the number of restaurants compared to previous Night Markets. Together with Firedoor, Vic’s Meat, Three Blue Ducks, Billy Kwong, Cairo Takeaway, 4Fourteen, 1 Bent Street, Pepe Saya, Rising Sun Workshop, Nilgiri’s, Lankan Filling Station, Harts Yard and many more will be firing up the market to create special food offerings inspired by ‘Cooking with Fire’.

Lending his experience, passion and knowledge for fire; Lennox Hastie recommended restaurants and cooks who celebrate and work with fire, inviting visitors to experience the foods of different cultures and disciplines that cook with fire, including grilling, smoking, roasting, baking and barbequing.  Hastie has also curated live demonstrations of cooking with fire on the night.

“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. Yet fire no longer forms part of our daily lives. I want to rekindle our connection with it, and show people how diverse cooking with fire is. It’s a technique that encompasses so much more than any preconceived notions of what grilling meats or barbecuing can be. 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,” said The Night Market guest curator Lennox Hastie.

Carriageworks Director Lisa Havilah said: “We have taken great care to ensure this exciting instalment of The Night Market addresses visitors’ feedback from previous markets. Following extensive expert consultation, we are doubling the footprint of the area that the Market takes place over and doubling the number of restaurants and food offered on the night. There will be additional seating and increased security in place to facilitate service and ensure that everyone has a fantastic experience.”

The Night Market complements Carriageworks’ other food program for Vivid Sydney, Sydney Table. Building upon its enormous success last year, Sydney Table returns over four nights from 14-17 June with a series of bespoke dining experiences bringing together food and art in one room. Each night 100 diners are invited to feast on the talents of some of NSW’s top chefs and creatives, who will draw inspiration from fresh, locally sourced produce to create a sensational menu with matched wine.

The Night Market
FRIDAY 16 JUNE 5PM – 10PM
Venue: Carriageworks Way, Eveleigh
Ticket price $10 + booking fee (children under 10 years old free)
This includes entry into the Night Market
Bookings here or phone Ticketmaster on 13 61 00


NOTES TO EDITORS:

FOOD

Lennox Hastie of Firedoor will be smoking potatoes with shavings of bottarga and dill creme fraiche, whilst grilling octopus skewers

Three Blue Ducks owner and chef Andy Allen will fire up their Argentinian grill, grilling piri piri chicken with spiced yoghurt, chickpeas, tomatoes and preserved lemon, and coal roasting pumpkin with baba ghanoush, pearl barley, almonds and herbs

Colin Fassnidge from 4Fourteen will be grilling pork neck with charred sweet potato

Pepe Saya will be smothering chargrilled corn on the cob with lashings of Pepe Saya smoked butter

O’Tama Carey of Lankan Filling Station will be dishing up a smoked potato curry with fire roasted chilli pol sambol, kefir mascarpone and pickled green chillies

Happy as Larry will be wood firing pizzas from their food truck

Mike McEnearney from  1 Bent Street will be roasting wood fired school prawns with rosemary and lemon

Carriageworks Ambassador Kylie Kwong from Billy Kwong will serve pork buns with Billy Kwong Chilli Sauce, pork dumplings with ginger and tamari dressing and organic vegetarian hokkien noodles

Alex Herbert will be hanging ‘Chooks on Chains’ over fire in spectacular style

Vic’s Meat Market’s will be bringing their epic Yoder smoker, creating a feast of Australian and American-style smoked meats

Ajoy from Nilgiri’s will be grilling indian-inspired snacks over hot coals

Cairo Takeaway will be firing up hot Egyptian-style falafels

Rising Sun Workshop will be flipping pork katsu burgers and eggplant katsu burgers

Mimosa Valley will be slow roasting whole lamb on the spit

Spice I Am will be adding fire to their spicy, fiery Thai dishes

Bar Pho will be serving their signature beef pho as well as grilling Vietnamese pork skewers

Jammin Jerk will be doing their famous smoky grilled jerk chicken

Chrissy’s Cuts will be firing up the BBQ and serving their ‘Crack Dog’, which features pork crackling, and a ‘Willie the Boatman ‘Rachel Cider’ Nuremberg Rostbratwurst sausage on a roll

La Bastide will be flambéing foie gras together with a flamed saucisson cone

Tequila Mockingbird will be serving smoky goat empanadas


DESSERT

Dessertmakers will bake a giant hot apple crumble in a paella dish, served with Pepe Saya Crème Fraiche

Mr Goaty Gelato are creating a special BBQ pineapple margarita flavoured gelato

The Pines Kiama will offer three different gelato-based desserts, including rocky road, featuring toasted marshmallows and caramel indulgence topped with caramel popcorn


DRINKS

Rocker,the new highly anticipated venue by Darren Robertson (of Three Blue Ducks) and Cameron Northway (Sweet & Chilli Drinks), will be doing a full-service bar, featuring cocktails and a bar snack from their new restaurant, which is scheduled to open in late May in North Bondi

Archie Rose will be bubbling a hot cocktail in a cauldron as well as a smoked cocktail

Cake Wines will be ladling cups of mulled wine

Young Henrys will be serving tinnies of their Young Henrys goodness

Ballsys Brewing will be pouring a limited-edition fire flavour kombucha

T Totaler will be brewing a spicy and warming hot chai

Eloquesta Wine will be pouring their natural wines

Strangelove Vitamin Co. will be serving smoky, hot cocktails

Batch Brewing Co will be serving their selection of ice cold beers

 

Vivid Night Market sponsors

IMAGE: NIKKI TO