Following the announcement of their Sydney Table series, Vivid Sydney and Carriageworks have unveiled details for The Night Market, their large-scale, one-night-only collaboration which celebrates contemporary food and wine, to the theme of “Cooking with Fire”. As such, fire-loving chef Lennox Hastie (of Firedoor) has joined as the event’s guest curator.
The bright minds behind this event have managed to round up some of the industry’s finest chefs to huddle into Carriageworks on Friday 16th June and cook live over flames in what is promised to be a winter celebration of regional NSW produce and cultural food traditions, presented from 5pm to 10pm.
Hastie will be joined by 25 stallholders as well as double the number of restaurants compared to previous iterations of the Night Markets. These include Vic’s Meat, Three Blue Ducks, Billy Kwong, Cairo Takeaway, 4Fourteen, 1 Bent Street, Pepe Saya, Rising Sun Workshop, Nilgiri’s, Lankan Filling Station, Hartsyard, and more.
More specifically, some of the food planned for the night includes Argentinian grilled eats (Three Blue Ducks); grilled pork neck with charred sweet potato (4Fourteen); smoked potato curry with fire roasted chilli pol sambol (Lankan Filling Station); grilled octopus skewers (Firedoor), wood-fired pizzas (Happy as Larry); roasted wood fired school prawns with rosemary and lemon (No. 1 Bent Street); hot Egyptian-style falafels (Cario Takeaway); pork katsu and eggplant katsu burgers (Rising Sun Workshop); smoky grilled jerk chicken (Jammin Jerk); smoky goat empanadas (Tequila Mockingbird); and more. Desserts will also be available, including giant hot apple crumble from Dessertmakers, BBQ pineapple margarita gelato from Mr Goaty Gelato, and various gelato based desserts (including rocky road) by The Pines Kiama.
Drinks will also see a major focus on the night, which includes a special preview of Darren Roberton’s forthcoming North Bondi restaurant Rocker, hot cocktails from Archie Rose, mulled wine from Cake Wines, fire flavour kombucha from Ballsys Brewing, hot chai from T Totaler (who just opened a new store in The Galeries), and others drinks both hot and cold.
“Fire is what makes us uniquely human,” explained Hastie. “There is no other being on earth that harnesses it, nor cooks its food. Put simply, fire changed who we are.I want to rekindle our connection with it, and show people how diverse cooking with fire”.
In response to the high demand that has seen previous Night Markets overflow with punters, Carriageworks have promised to double the footprint of the area in which the market takes place, as well as doubling the number of restaurants and food offered on the night so as to ensure those lengthy queues don’t spoil anything.
Cooking with Fire: The Night Market
Where: Carriageworks Way, Eveleigh
When: Friday 16th June; 5pm-10pm
Tickets: $10 + bf entry (children under 10 enter for free)
Website: carriageworks.com.au/events/night-market-2017
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