Central to Carriageworks’ Artistic Program is the Food Program and the weekly Carriageworks Farmers Market that is recognised as one of Australia’s leading farmers market attracting over 250,000 people last year. In 2019 the Carriageworks Food Program continues to grow from its success, presenting a distinctive program of contemporary food events and conversation series that tackles issues that matter most in food. The program announced today includes a series of Chef Masterclasses, Sydney MAD Mondays, free monthly Farmers Market demonstrations and a large-scale Winter Night Market.
The popular Chef Masterclass series presented in partnership with Smeg Australia features leading Australian chefs: Rodney Dunn of Agrarian Kitchen will showcase winter vegetables, Analiese Gregory of Tasmania’s Franklin presents a class in Australian seafood cooking and Automata’s Clayton Wells will share the secrets of cooking with seaweed to add the signature umami-rich flavour.
Sydney MAD Mondays is an evening talk series designed for and by the restaurant industry that convenes on the traditional day of rest for restaurants. Founded by Chef René Redzepi in Copenhagen, MAD Mondays– Danish for ‘food’ – is a not-for-profit organisation that assists and inspires the cooking community to make a difference. The 2019 events in August and November are curated by chef and community leader Kylie Kwong and will bring together a line-up of speakers from across and beyond the food industry to share their experience and expertise on issues – Leadership and Migration – all while enjoying snacks and beverages created by talented local businesses.
Biota’s James Viles will curate the popular Winter Night Market this June, with a line-up of Australia’s leading chefs and producers celebrating all things WILD. Carriageworks Night Market will engage audiences with food and wine producers presenting dishes and beverages using wild, seasonal and ethically-sourced ingredients, alongside a program of live cooking demonstrations and entertainment. The full program of stallholders will be announced mid-May.
2019 Winter Night Market curator, James Viles described, ‘Wild food not only means wild edibles, it also means using the entire ingredient. I want to encourage visitors to Carriageworks Night Market to think inventively about where to source and how to use the entire ingredient. This gives us a profound respect for what we are about to eat, and how we eat it. It also flows into a mindful life practice, a less-is-more approach to day to day living. My fear is that we are rapidly losing our connection with the outdoors, with Mother Nature. My driving passion is to re-connect with the wilderness and with wild and seasonal produce; the question is do we know how?’
Carriageworks Chef Series Masterclasses and MAD Mondays will run throughout the year – with ticketing packages available.
Chef Masterclass with Rodney Dunn of Agrarian Kitchen on Saturday 22 June
Theme: Winter Vegetables
Rodney Dunn worked under Tetsuya Wakuda at the Sydney restaurant Tetsuya’s before moving into food media, working as a food researcher for the Better Homes and Gardens television program and as food editor of Gourmet Traveller magazine. In order to indulge his passion for growing fruit and vegetables, raising pigs, milking goats and keeping honey bees, Rodney, with his wife Séverine Demanet, opened The Agrarian Kitchen Cooking School in Lachlan in Tasmania’s beautiful Derwent Valley in 2008 offering a unique paddock-to-plate experience where guests harvest produce from its garden to be used in the cooking experience.
Sydney MAD Mondays on Monday 19 August
Following on from MAD Mondays’ recently published book Dispatches, the August 2019 Sydney MAD Monday will start a dialogue about the countless ways food connects us to each other. There are many stories to be told of migration of ingredients, people and ideas, all of which weave together our rich culinary histories and cultures. If immigration is fundamental to good food, how do those across the food chain weigh in on broader conversations?
Chef Masterclass with Analiese Gregory of Franklin on Saturday 21 September
Theme: Australian Seafood
Carriageworks’ spring cooking masterclass will feature native seafood with Analiese Gregory, head chef at Franklin Hobart. With a career that includes managing the team at QUAY and working in prestigious kitchens across Europe, Analiese now dives for fresh Tasmanian seafood regularly and prepares renowned, produce-driven menus at Franklin. Analiese will share her tips for cooking with sea urchin, abalone, wakame seaweed and more in this interactive masterclass.
Sydney MAD Mondays on Monday 4 November
This Sydney MAD Monday will explore the role of cooks and eaters in influencing the way we eat. As public interest in food grows, opportunities – and responsibilities – are emerging for cooks and eaters alike to lead the way to building a better, healthier, more sustainable and more delicious world. How can we lead by example, at the same time as pushing for bigger picture changes to the way we eat?
Chef Masterclass with Clayton Wells of Automata on Saturday 9November
Join Clayton Wells, chef of Automata and A1 Canteen, as he shows you how to use seaweed in its various forms to build flavour in a dish. Clayton will demonstrate how to create salted kombu butter, kelp oil and a wakame butter sauce that can be used across a variety of dishes to add the signature umami-rich flavours of many of Automata’s most famed dishes.
Carriageworks Farmers Market with Smeg Australia will continue to present a program of monthly free cooking demonstrations that provides communities with the opportunity to hear firsthand from chefs and producers about where our great produce is from and how to use it in different ways. Celebrated chefs will prepare and present original recipes showcasing seasonal produce from the Market in a state-of the-art Smeg kitchen. The upcoming series of chefs and producers will include Wormticklers Nursery, Alex Herbert (Bird Cow Fish), Kristen Allen (Cheesemaker), Claire Van Vuuren (Bloodwood), Andy Bowdy (Saga), Frederico Zanellato (LuMi Dining), Linga Longa Farm, Andy Evans (Spice Temple), Morgan McGlone (Belles Hot Chicken) and Roy Ner (Nour).
Olivia Anderson, Smeg Australia National Marketing Manager said: ‘We are delighted to bring authentic food experiences to life with Carriageworks. Carriageworks’ passion for food integrity mirrors Smeg’s passion for creating appliances which embody individuality and self-expression in the kitchen; passions to inspire food lovers, home chefs and consummate entertainers to cook and eat fresh, seasonal produce.’
Carriageworks Farmers Market is recognised as one of Australia’s leading farmers markets. The Farmers Market features seasonal produce including organic and biodynamic foods from farmers and artisan producers from across New South Wales. Every Saturday between 8am -1pm, 4,000 people engage with over 75 producers that work within the core values of product authenticity, origin, knowledge, sustainability and excellence.
Mike McEnearney, Creative Director of the Carriageworks Farmers Market, commented that ‘As we head into winter it is time to rug up and eat hearty, warming food to keep the internal fire burning and the sniffles at bay. Rug up with those beanies, scarves and berets, get your pooch jackets on and head down to the Carriageworks Farmers Market. Warm your winter cockles with a mug of steaming hot handmade miso from Shinji at Enokido Miso. Start cranking those stock pots. I like to fortify my family’s immunity by preparing foods that are extra rich in vitamins and minerals. It’s time for the porridge pot, the borscht pan and for braises, bakes and daubes. At the start of Autumn look out for orchard fruits like apples, pears and quince and citrus’ such as oranges, grapefruits, lemons and of course mandarins from Watkins Orchard, which in my mind have the best mandarins in town. Strong and bold flavours such as those in braised stews and hotpots, make you feel warm in winter. Antioxidant-rich herbs, slow-cooked meats and plenty of cold-weather veg (cauliflower, broccoli and cabbage). As the weather gets colder you will find a plethora of root and cool weather green vegetables such as sprouts when they are at their best.’
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