Carriageworks today announced that Biota’s James Viles has invited a line-up of Australia’s leading chefs and producers to join him in celebrating all things WILD this winter. Presented on Friday 19 July, Carriageworks Night Market will engage audiences with chefs, distillers, farmers and producers at the leading edge of their practice presenting dishes and beverages using wild, seasonal, sustainable and ethically-sourced ingredients. Producers will be focused and inspired to use the whole ingredient as their creative brief.
Billed as one of Sydney’s most celebrated and popular contemporary food events, Carriageworks Night Market is presented in partnership with Starward Whisky and will feature a dynamic program of live cooking demonstrations and entertainment. Exciting new additions include Australia’s best chefs and bartenders from LP’s Quality Meats, Hartsyard, Anason, and the team from Automata with A1 Canteen.
Visitors to Carriageworks Night Market can see top Australian chefs demonstrate WILD cooking and techniques:
Oakridge chef and author, Matt Stone in wild leaf foraging
Katrina Sparke of Redleaf Farm in deer hide tanning
Wild salami making with Mark Labrooy of Three Blue Ducks
Tharwa Valley Forge knife forging demonstration
Menu highlights of the Carriageworks WILD Night Market include:
Bloodwood’s sticky pork ribs and BBQ butternut with burnt butter and parmesan
The Pines in Kiama’s gelato with wild flavours including Davison Plum and River Mint
Mirritya Mundya will serve Low & slow BBQ Indigenous Twist meats & vegies and Lemon Myrtle & Sarsaparilla Soda
WILD inspired Mexican dishes from Chula include: Bush tomato, squash and seven cheese Oaxaca Quesadillas or lemon myrtle-crumbed freshwater Barramundi Tacos with jalapeno, desert lime and cilantro slaw
WILD Night Market curator, James Viles describes, ‘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?’
Chefs and restaurants returning to the Night Market will include Josh Niland of Saint Peter and The Fish Butchery, Dwayne Bannon-Harrison of Mirritya Mundya, Nick Smith’s Rising Sun Worksop, Andy Bowdy of Saga, Girish Jhunjhnuwala with Alibi, Morgan McGlone’s Belles Hot Chicken as well as Acre Eatery, Bloodwood, Boon Cafe, Chula, Bretzelwagon, Continental Deli, Edible Bug Shop, Gelato Messina and Porteño.
Presenting Partner, Starward Whisky, have taken James Viles’ WILD theme to curate a unique and inventive menu offering. Under three pillars; wild, every-day and natural, Starward will source three ingredients from nature and sustainably interconnect three drinks, utilising the entirety of each ingredient. Starward will serve delicious whisky cocktails that underpin its core philosophy of the locally sourced ingredients all within a day’s drive of where the whisky is made.
Beverage offerings showcasing WILD ingredients will include gin infused with wild botanicals from local distillers Archie Rose; absinthe and vodka from Demoiselle Distillery, Marrickville’s Poor Toms Gin, with locally brewed beers by Wildflower Brewing and Blending, Batch Brewing Company and Young Henry’s. Wine lists featuring local sustainable wine will be created by Monopole Bar, Mike Bennie’s P&V Wine and Liquor Merchants, Jilly Wines, Scotchmans Hill and Wyno. Cocktails will be created by the teams from Jacoby’s Tiki Bar, and Cold Drip Co. will provide ice cold coffee and coffee cocktails. PS40 will feature their wild botanical-infused soda and tonics and Ballsy will feature a selection of wild kombucha.
Carriageworks Night Market will feature stalls amplifying community and environmental concerns from several organisations returning to the Night Market including Two Good Co. and OzHarvest.
Carriageworks Farmers Market Creative Director Mike McEnearney said ‘Carriageworks is proud to highlight seasonal, ethical and sustainable ingredients and practices for this season’s Night Market. Following the sell-out success of the past we are thrilled to present this ever-popular event in winter 2019 with even more to see, taste and do from chefs, community organisations and producers who share our passion for great quality food and a brilliant night out.’
Previous Night Markets have sold out prior to the event. Tickets to the Night Market are on sale now at carriageworks.com.au (entry is $10 and children under 12 are free).
For any media enquiries please contact Julia Barnes at email@example.com
Food Stallholders: A1 Canteen, Acre Eatery, Alibi, Anason / Efendy, Belles Hot Chicken, Bertha, Bloodwood Restaurant & Bar, Boon Cafe / Chat Thai, Bretzelwagon by Pepe Saya & Olsson’s Sea Salt, Chula, Continental Deli, Edible Bug Shop, Fish Butchery, Gelato Messina, Hartsyard, Kepos Street Kitchen, Kitchen by Mike, LP’s Quality Meats, Marta, Mirritya Mundya, Pasta Emilia, Porteño, Rising Sun Workshop, Saga, The Pines Kiama, Three Blue Ducks
Beverage Stallholders: Archie Rose Distilling Co., Batch Brewing Company, CAPI, Cold Drip Co., Demoiselle Distillery, Earl’s Juke Joint / Jacobys Tiki Bar, Jilly Wines, Monopole, P&V Wine and Liquor Merchants, Poor Toms Gin, PS40, Scotchmans Hill, Starward Whisky, The Grifter Brewing Co., Wild Kombucha by Ballsy, Wildflower Brewing & Blending, Wyno, Young Henrys
Community Stallholders: OzHarvest, Two Good Co.