Porteño’s Ben Milgate and Elvis Abrahanowicz to curate a one-night-only winter food experience Friday July 27
Carriageworks today announced the full line up for the Night Market curated by Ben Milgate and Elvis Abrahanowicz, founders of Porteño. Presented on Friday 27 July, fifty-five of Sydney’s leading restaurants, bars and producers will present menus evocative of the theme Burning Love, using smoke and spice, careful slow-cooking, heat and flame to showcase locally-sourced seasonal produce prepared by some of Australia’s best chefs at the leading edge of their practice.
Chefs and curators, Ben Milgate and Elvis Abrahanowicz, have invited top chefs and creative producers to use fire and spice, saying "Burning Love is about heat, smoke, fire and flame, and it’s also about showcasing food that comes from careful preparation, honest cooking from the heart. The theme to us is open to interpretation, a challenge we set for those participating: What is it that makes you do what you do - your 'burning love' for food and drink. For us it's that literal - we love cooking with fire, that's our burning love - what's yours?"
Participating in the Night Market for the first time, Carriageworks welcomes Morgan McGlone of Belles Hot Chicken, Andy Evans of Neil Perry’s Spice Temple, forever popular Mamak, Gelato Messina, Bodega 1904, Buffalo Dining Club, Alpha Restaurant, Ormeggio at The Spit and more.
Chefs and restaurants returning to the Night Market will include Darren Robertson of Rocker Bondi and Three Blue Ducks, Kylie Kwong from Billy Kwong, Mike McEnearney of No.1 Bent Street, Palisa Anderson of Chat Thai, Michael Rantissi of Kepos Street Kitchen, along with the likes of Monty Koludrovic, Ben Sears of Paper Bird, Flavio Carnevale of Marta and more.
Menu highlights of the Carriageworks Burning Love Night Market include:
● Shellfish cooked over coals by Nick Smith of Rising Sun Workshop
● Hot smoked fish by John Susman of Fishtales
● Smoked mushroom toastie with salsa verde, cultured cream and pickled onions by OzHarvest
● Hot damper bread cooked over fire, slathered in rosemary butter from Pepe Saya
● Whole pumpkins cooked over coals served with nigella and spiced yoghurt from Mike McEnearney of No.1 Bent Street
● Sai Oua pork and herb sausage with fresh Boon Luck Farm vegetables, herbs and banana leaf wrapped in sticky rice by Palisa Anderson of Chat Thai
● Charcoal grilled octopus with sofrito sauce and ajo blanco by Ben Milgate and Elvis Abrahanowicz of Porteño
Some of the free demonstrations from leading chefs using fire, smoke and coal include:
● Traditional Aboriginal fire making and cooking techniques from Dwayne Bannon-Harrison of Ngaran Ngaran Cultural Awareness
● Demonstration by seafood legends Stephen Hodges and John Susman
● Ben and Elvis will be cooking eight hour wood fired crucified lamb, braised peas and chimichurri
Featured beverage offerings include beer from local Enmore brewers, Young Henrys and The Grifter Brewing Co., spirits from Demoiselle Distillery with a primal smoked vodka and smoked absinthe, a special blend from Archie Rose Distilling Co., and more from Earl's Juke Joint, Jacoby’s Tiki Bar, Giorgio de Maria Fun Wines, Jed Wines, Jilly Wines, P&V Wine and Liquor Merchants, Poor Toms Gin and Regal Rouge Vermouth will serve a Smoke Spritz with Regal Rogue wild rosé, mezcal, charred plum, lemonade. Seedlip will serve a range of non-alcoholic drinks including Burnt Garden with Garden 108, smoked lemonade, charcoal citrus.
A red hot line-up of bands will amplify the theme. The Van Demons, a local garage four-piece inspired by the sounds of The Chantays, Surfaris and Link Wray will bring authentic sounds of 1960's instrumental surf era to life, and the new project of Jeremy Davidson (of The Snowdroppers), JD and the Hunger Men, will play country, blues, Americana, gypsy and rock with band-member Ben Hay DJ-ing throughout the evening.
In keeping with the Night Market’s philosophy of celebration, collaboration and community, representatives from several community organisations including Two Good Co., OzHarvest and the National Indigenous Culinary Institute will feature at the Night Market.
Previous Night Markets have sold out prior to the event. Tickets to the Night Market are on sale now >>