Carriageworks Food Program 2018

Rebecca Varidel
14th Dec 2017

Carriageworks’ 2018 Food Program includes a diverse array of culinary events - from masterclasses, cooking and producer demos, to a Night Market showcasing locally-sourced seasonal produce and Australian ingredients prepared by some of the best chefs in the country.

Carriageworks continues to establish a national and international profile for presenting distinctive contemporary food events that engage audiences with food and wine producers, and chefs that are at the leading edge of Australian practice.

Curated by renowned chef and Carriageworks Ambassador, Kylie Kwong, the Night Market on Friday February 9 will feature more than 40 stalls featuring Australia ingredients. Kylie’s vision is of a food offering that celebrates Australian bush foods: she wants guests to be inspired by their unique flavours and textures and has invited each chef to create food that reflects the true nature of Australia

Highlights of the Kylie Kwong-curated market will include: Minced Kangaroo Picadillo Empanada by Danielle Alvarez of Fred’s; California Toast: crab, avocado, tobiko and finger lime on rye by Ben Sears and Eun Hee An of Paper Bird; and freshly harvested sea urchin roe from local diver, Craig Shephard of CJ Environmental; and an appearance from multi-award-winning writer, Bunurong, Yuin and Tasmanian Aboriginal man, Bruce Pascoe. Featured beverage offerings include: beers from local brewer, Topher Boehm of Wildflower, who utilise yeast cultures foraged in NSW; and from the Rootstock Bar, Sholto Broderick Pet Nat 2017 made by brothers Sholto & Louis Broderick from the Adelaide Hills in South Australia.

Stallholders will include Biota, LuMi, Chat Thai, 10 William St and The Edible Bug Shop, and will feature produce from The Outback Pride Project, promoting the Australian native food industry by developing and supporting a network of production sites within traditional Aboriginal communities. The full stallholder line-up, demonstrations, entertainment and a newly commissioned artwork will be announced in early January. Tickets to the Night Market are on sale now at (entry is $10 and children under 12 are free).

“The Night Market will celebrate and pay respect to ​our country's vibrant Indigenous culture. We’re excited to share the diversity of unique flavours and textures of stunning native Australian flora and fauna like warrigal greens, saltbush, wallaby, munyeroo, desert fruits, lemon aspen, quandong, sea parsley, sea blite and karkalla. Visitors will be able to sample unmistakably Australian dishes from some of the country’s most exciting chefs” Chef and curator, Kylie Kwong said.

In 2018, Carriageworks will also introduce a program of regular free cooking demonstrations at the Carriageworks Farmer’s Markets in partnership with Smeg Australia. Celebrated chefs will prepare and present original recipes showcasing seasonal produce from the Market in a state-of the-art Smeg kitchen. The Summer series of chefs will include Darren Robertson of Three Blue Ducks and Rocker, Alessandro Pavoni of Ormeggio at The Spit and Sotto Sopra, and Monty Koludrovic of Icebergs Bar and Dining.

Carriageworks Farmers Market is recognised as one of Australia’s leading farmers markets. The Market features seasonal produce including organic and biodynamic foods from farmers and artisan producers from across New South Wales. Every Saturday between 8am -1pm, 5,000 people engage with over 75 producers that work within the core values of product authenticity, origin, knowledge, sustainability and excellence. Mike McEnearney is the Creative Director of the Carriageworks Farmers Market.

Carriageworks Farmers Market, Creative Director Mike McEnearney, said “Summer is a very exciting time at Carriageworks Farmers Market. It truly is a snapshot of a very precise time in the year when particular ingredients are available. Waiting for the arrival of each season is like waiting for a birthday, it only comes once a year, so you really look forward to it and enjoy every moment when it’s here. The bottom line is that it is all about flavour. Food in season just tastes better. The flavour is in its prime. We don’t want to eat food flown halfway around the world at all times of the year. At Carriageworks Farmers Market you can eat a perfectly ripe peach straight from the grower’s basket. Expect to see a plethora of amazing seasonal ingredients such as stone fruit, berries, cherries and figs as well as tomatoes bursting with flavour and the very first of new crop potatoes.”


Friday 9th February, 5pm - 10.30pm
$10 (children under 12 Free)


In partnership with Smeg Australia
Darren Robertson: Saturday 3 February, 9am and 11am, Free
Alessandro Pavoni: Saturday 3 March, 9am and 11am, Free
Monty Koludrovic: Saturday 7 April, 9am and 11am, Free