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SYDNEY TABLE FULL LINE UP ANNOUNCED

May 11, 2016

MEDIA RELEASE 11 MAY 2016

Sydney, Australia: Carriageworks and Vivid Sydney today announced SYDNEY TABLE, a series of bespoke dining experiences created by Sydney’s leading forces in food and creative industries from 27 May until 18 June 2016. Each dinner, 50 guests will be treated to an evening designed and prepared by some of Australia’s most exciting talents from the fields of food, music, art and design.

New event series ‘SYDNEY TABLE’ launched for Vivid Sydney 2016

Friday 27 May, 7pm Mitch Orr, ACME with Amrita Hepi, Dance Maker and FBi Radio

Friday 3 June, 7pm Sam Miller, Silvereye and Artist Lisa Madigan

Saturday 4 June, 7pm Hamish Ingham, Bar H and Designer Vince Frost

Thursday 9 June, 7pm Mark Best, Marque and Photographer Petrina Tinslay

Friday 10 June, 7pm Claire van Vuuren & Mitchell Grady, Bloodwood and Artists Anna McMahon & Sarah Ryan

Friday 17 June, 7pm Mat Lindsay, Ester and Ceramicist Ion Fukazawa

Saturday 18 June, 7pm Alex Herbert, Bird Cow Fish and Artist Thomas Jackson

A variety of produce served will be sourced from the Carriageworks Farmers Market showcasing the best produce and local suppliers that NSW has to offer matched with local wines.

Carriageworks Farmers Market Creative Director Mike McEnearney worked with Carriageworks Director Lisa Havilah to curate the event and the pairings of chefs with creatives. Guests will have the opportunity to experience world class chefs in their element up close in the unique space, Bay 21.

Carriageworks Director Lisa Havilah said: “We’re excited to launch the inaugural Sydney Table event, curated by Carriageworks with our Creative Director Mike McEnearney. The series of intimate dinners bring together some of Sydney’s biggest food players and creative forces to create a truly unique experience for diners.”

Carriageworks Farmers Market Creative Director Mike McEnearney said: “I wanted to bring the best of food and art together in one room, providing a meeting of the minds. Seasonal produce sourced from the Carriageworks Farmers Market will be the canvas for a compelling dining experience, enabling the diners to enjoy an intimate dinner and be able to ask questions they haven’t been able to ask before. It’s like eating in the green room with your favourite chef/ creative.”

Destination NSW Chief Executive Officer and Executive Producer of Vivid Sydney Sandra Chipchase said:

“The variety and quality of food and wine available in NSW continues to draw visitors from around the globe to our State, and we are delighted to be incorporating world-class culinary experiences into this year’s Vivid Sydney program through Sydney Table. Carriageworks will not only showcase art, technology, music, and innovation, but it will provide visitors with an unmissable Vivid Sydney experience.”

Carriageworks is a major precinct for Vivid Sydney 2016, marking the third successful year the Redfern-based contemporary multi-arts centre has been involved in the annual Sydney event that celebrates light, music and ideas.  Sydney Table is part of the wider Vivid Sydney precinct at Carriageworks being presented from 27 May until 18 June 2016 that includes an extensive line up of music, exhibitions, food and night markets, headlined by global phenomenon Björk.

Sydney Table joins a successful line of food events program at Carriageworks which has expanded over the last four years including Vivid Sydney, Carriageworks Farmers Market, Good Food Month, OZHarvest CEO Cookoff, Pinot Palooza, Rootstock Sydney and curated programs Wild Porteno and Italo Dining and Disco Club. Home to over seventy stallholders, Carriageworks Farmers Market is recognised as one of Australia’s leading Artisan farmers markets attracting 5000 people each Saturday. The Food Events Strategy is part of Carriageworks’ ambitious six year plan committed to presenting distinctive contemporary food events that engage audience with artisan food producers, wine producers and chefs that are at the leading edge of Australian practise.

The ticket price and dinner includes enviable selection of food, Archie Rose Signature Dry Gin Martini, with River Mint distillate, a touch dirty, semi-dry capped off with some olives. Beers are supplied by Carriageworks Beer Partner Asahi, and matched wines by Carriageworks Wine Partner, Cake Wines.

Sydney Table is proudly brought to you by Supporting Partner Electrolux.

Tickets $150, on sale now at Ticketmaster

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MEDIA CONTACTS: For further information and interviews please contact Kym Elphinstone kym@articulatepr.com.au, 0421 106 139 or Jasmine Hersee, jasmine@articulatepr.com.au, or 0406 649 393.

ABOUT CARRIAGEWORKS:

Carriageworks presents a contemporary multi-arts program that engages artists and audiences with contemporary ideas and issues. The program is artist led and emerges from Carriageworks’ commitment to reflecting social and cultural diversity. The Carriageworks artistic program is ambitious, risk taking and unrelenting in its support of artists. Carriageworks is a cultural facility of the NSW Government and is supported by Arts NSW. The Carriageworks program can be viewed at http://www.carriageworks.com.au

ABOUT VIVID SYDNEY:

Vivid Sydney is the world’s largest festival of light, music and ideas, which for 23 days – from 27 May to 18 June 2016 – transforms the Harbour City with its colourful creative canvas.  In 2015 Vivid Sydney attracted a record 1.7 million attendees. Now in its eighth year, Vivid Sydney is owned, managed and produced by Destination NSW, the NSW Government’s tourism and major events agency. Vivid Sydney features large-scale light installations and projections (Vivid Light); music performances and collaborations (Vivid Music including Vivid LIVE at the Sydney Opera House); and creative ideas, discussion and debate (Vivid Ideas), all celebrating Sydney as the creative hub of the Asia-Pacific. For more information visit www.vividsydney.com

SYDNEY TABLE PARTICIPANTS:

 FRIDAY 27 MAY 2016

MITCH ORR

Mitch Orr of ACME was the 2010 Josephine Pignolet Young Chef of the Year recipient while at Sepia, picked up Time Out’s Best New Talent and People’s Choice Award honours while running the kitchen at Duke Bistro with Thomas Lim and even landed on the shortlist for Cleo Bachelor of the Year. One of Australia’s most talented young chefs, Mitch won Best Young Chef at SMH’s Good Food Awards in 2010. 

AMRITA HEPI

Amrita Hepi is an emerging independent choreographer and performance artist descending from the Ngapuhi tribe in Northern New Zealand and the Bundjulung people in northern New South Wales, Australia. She is focused on making work that explores the identity of the divine other, and how movement has the capacity to be alchemically sacred. She has exhibited and performed at the Museum of Contemporary Arts Australia (alongside Tony Albert and Richard Bell for Black Christmas), been involved with the Sydney Opera House, Spinifex and VIVID Festival to choreograph and perform Play, as well as collaborating with artist Jimmy Pike and Sydney-based iconic fashion label Desert Designs to create the piece Together Towards the Water at MBFWA. Amrita was Dance and Theatre Programmer for Sydney Festival 2015, and represented Australia at Banff Centre of The Arts in Canada on an Indigenous Dance Residency alongside six other first nations countries to create a new work called Trace. She recently completed a secondment in Melbourne with Lucy Guerin Inc.

 

FRIDAY 3 JUNE 2016 

SAM MILLER

Sam Miller began cooking in England at restaurants in York and Leeds and worked at Le Champignon Sauvage in Cheltenham. In 2009, Sam moved to Copenhagen to begin working at Rene Redzepi’s Noma. In this time, Noma achieved two Michelin stars and was named the S.Pellegrino World’s Best Restaurant three times. In 2012, Sam moved to the far north of Sweden working at Magnus Nilsson’s Faviken, before returning to Noma in early 2013 to resume his position as executive sous chef until July 2014 when he moved to Sydney where he is now Exucetive chef of Silvereye at the Old Clare Hotel.

LISA MADIGAN

Lisa Madigan is quite simply a creative powerhouse. A visionary with her environment work, seamlessly blending styling & floristry skills to create atmospheres that entice & delight, from private events through to product launches, weddings & of course styled shoots & editorial. Side by side LISA also has her fine arts practice, each mindful encounter informing the other. With over a dozen collections under her belt & being held in collections nationally & abroad, her work speaks volumes of the intent & purity that lays behind it, of the raw honesty, beauty & layers of depth that it is infused with.

 

SATURDAY 4 JUNE 2016

HAMISH INGHAM

Hamish Ingham opened Bar H in Surry Hills in 2010 with wife Rebecca Lines to great acclaim. Ingham creates modern Asian food that has led to the restaurant receiving one hat in the prestigious The Sydney Morning Herald Good Food Guide. In 2000 Ingham was an integral part of the start-up team at Billy Kwong in Surry Hills where he honed his Chinese cooking skills working under Kylie Kwong. In 2004 Ingham won the prestigious Josephine Pignolet Young Chef of the Year Award and headed off to the United States where he worked at Gramercy Tavern, Craft and Amy’s Bakery in New York before heading to San Francisco to work at Alice Water’s seminal Chez Panisse. Creating daily menus inspired by local organic seasonal produce at Chez Panisse led to produce sourcing of the highest quality influencing Ingham’s cooking ever since. Vermouth bar and bistro, Banksii, is set to open in the Barangaroo precinct run by Ingham and his wife Rebecca.

VINCE FROST

Vince Frost is the founder and Executive Creative Director of Frost*collective, Sydney. Before starting Frost* Design in London in 1994, Vince was the youngest Associate Director at Pentagram. In 2004, he relocated to Sydney and, as Creative Director of Frost* Design, has lead a wide range of projects for clients such as Deutsch Bank, Qantas, Frasers Property and Sydney Opera House. Vince is an Executive Committee member of D&AD, a member of AGI (Alliance Graphique Internationale, Switzerland) and a Honourary Fellow of ISTD (International Society of Typographic Designers, London). In 1996, Vince was awarded Designer of the Year at the Chartered Society of Designers, and he has since received numerous creative awards from D&AD, Art Directors Club (New York and Tokyo), The Society of Publication Designers New York and AGDA Australia.

 

THURSDAY 9 JUNE 2016

MARK BEST

Mark Best is the chef of renowned Sydney restaurant Marque in Surry Hills while also running bistros in both Melbourne in Sydney. He started his culinary career at the Macleay Street Bistro in 1990 and in his fourth year of his apprenticeship he was awarded the Josephine Pignolet Award for ‘Best Up and Coming Chef’ in NSW. That same year he was runner up for the ‘Oliver C.Schoal’ Scholarship which led to his promotion to head chef. His travels abroad inspired him to open his own restaurant after working at a number of top restaurants including ‘L’Arpége’ in Paris and Alain Passard’s three Michelin Star ‘Gastro Temple’. He has been a star on the World’s 50 Best Restaurants list and has one numerous awards including 2011 Restaurant of the year Sydney Morning Herald ‘Good Food Guide’, 2013 Sydney Morning Herald Good Food Guide Awards 10th consecutive 3 Hats Awarded, and 2015 Australian Gourmet Pages Restaurant of the Year. 

PETRINA TINSLAY

Petrina Tinslay began her career as a photographer over twenty years ago in Sydney, Australia. Since then she has travelled all over the world for both advertising and editorial clients covering food, travel, interiors, lifestyle assignments and commissions. Petrina has contributed to 35 award winning and best selling cookbook titles, including books for England’s Domestic Goddess, Nigella Lawson, Delia Smith, American TV chef Tyler Florence and multiple titles for Australia’s own Donna Hay, Michele Cranston, Bill Granger and iconic chefs Neil Perry and Mark Best. The James Beard Foundation in the USA has recognized her work for “Best Food Photography”. She has won the Julia Child Award for “Best Photography’, ’Best Cookbook’ in the UK’s Gelenfiddich Awards and nominated several times for the World Food Media Awards for various, more recent cookbook projects she has worked on.

 

FRIDAY 10 JUNE 2016

CLAIRE VAN VUUREN & MITCHELL GRADY

Chefs and owners of Bloodwood in Newtown, Claire Van Vuuren and Mitchell Grady, previously of critically acclaimed Claude’s in Woollahra, together create a seasonal menu designed for sharing, cooking food that they love to eat, sourcing the best produce they can find. With a focus on sustainably managed and naturally made wines, Bloodwood has twice won “ Small Wine List of the Year ”, as judged by Gourmet Traveler and the SMH Good Food Guide. Cooking since she was nine, Claire Van Vuuren also has a passion for art and has combined these to interests in her food. Both Van Vuuren and Grady have redefined fine dining with Bloodwood, mixing high quality food with a relaxed setting.

ANNA MCMAHON

Anna McMahon is an artist and curator.  She completed a Bachelor of Fine Arts (Hons) at Sydney College of the Arts (USYD) in 2010, a Master of Art Curatorship at The University of Sydney in 2011 and a Master of Fine Arts at Sydney College of the Arts (USYD) in 2015.  She is a 2015/2016 Co-Director at Firstdraft Gallery Sydney, and a resident artist at Parramatta Artist Studios in 2016.  McMahon also collaborates with fellow artist Kate Beckingham as OK YEAH COOL GREAT.  She has shown nationally and internationally in solo, group and curatorial projects in various galleries including, MOP Projects (upcoming 2016) (NSW), Open Source Gallery (NY), Raygun (QLD), Gaffa (NSW), Metro Arts (QLD) and Verge Gallery (NSW).  As OK YEAH COOL GREAT, she was part of the 2014 SafARI Live program.

 

FRIDAY 17 JUNE 2016 

MAT LINDSAY

Frontrunner of Ester in Chippendale, Mat Lindsay creates menus centred on simplicity, seasonality, and a humble wood-fired oven. Born in 1979, Mat grew up on the mid north coast in Wauchope, then moved to Sydney to pursue a career in graphic design while he also started working in the kitchens of Rockpool and has been cooking professionally ever since. Prior to opening Ester, he earned his stripes at Berta restaurant, 121bc wine bar and as head chef at Billy Kwong’s in Surry Hills. His extensive work and travel through Europe and Asia has greatly informed his cooking

ION FUKAZAWA

Ion Fukazawa is a Sydney based designer who grew up in both Sydney and Tokyo. He graduated from the College of Fine Arts (UNSW Arts and Design) with a Bachelor of Design in ceramics in 2014. During his studies he was awarded a scholarship-funded position in an international collaborative student design studio. This project took him to the rainforests of Borneo to study the traditional crafts of the Iban people, expanding his interest in traditional ceramics production techniques. Ion also studied conceptual and experimental design at the Utrecht School of Arts in the Netherlands. After graduating he was awarded an Australia Council ArtStart Grant, and returned to Japan to undertake a traditional ceramics residency in Seto, one of the oldest ceramic capitals of Japan, under Kato Hiroshige. The outcomes of this research inform MUKUMONO, launched in 2015.

 

SATURDAY 18 JUNE 2016 

ALEX HERBERT

Alex Herbert began her cooking career in 1989, starting as an apprentice chef in the busy kitchen of Berowra Waters Inn, under the direction of Gay Bilson and Janni Kyritsis. From then, Alex has clocked hours with Maggie Beer, Christine Manfield, David Thompson and Martin Boetz before opening Bird Cow Fish in 1996 in partnership with her partner Howard Gardner, scoring sound reviews from Terry Durrack whom described the bistro as “being a dream”. The restaurant was a Surry Hills institution and was awarded one hat.

THOMAS JACKSON

Thomas Jackson who reigns from Sydney, Illustrates, paints street murals, & painstakingly creates smaller scale works for exhibitions & galleries. Reconstructing his inspirations from wild life & animals, dilapidated man-made structures & the every day imagery of life. All in an attempt to show the beauty of ‘mans’ ability to use the resources he has at his disposal for his desired structures, dwellings & working environments, Mans disposable nature then discards or forgets about these beautiful eyesores while nature dose not. He creates a magical world of illustrative detail in his paintings. Investing himself into his work is key to his development, & work ethic that is evident in the intricate details from his works.

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