Australian arts jobs, news, industry commentary, career advice, reviews & data


What's On

Carriageworks Announces Night Market Curated by Kylie Kwong with 60 Stalls, Commissioned Artwork and Chef Demonstrations

New artwork by Yarrenyty Arltere Artists, live music, and cooking demonstrations by Indigenous food producers and ­Australia’s leading chefs to feature at Carriageworks Night Market

Carriageworks today announced the line-up for the Night Market, showcasing locally-sourced seasonal produce and Australian ingredients prepared by some of Australia’s best chefs. Curated by acclaimed Australian chef and Carriageworks Ambassador, Kylie Kwong, the Night Market on Friday 9 February will feature more than 60 food, beverage and produce stalls promoting uniquely Australian ingredients alongside free cooking demonstrations from leading chefs and Indigenous food specialists. Visitors will be entertained by local DJs; a live performance by internationally renowned Australian composer Elena Kats-Chernin performing her piece for piano, ‘Road to Harvest’, written for the Fair Trade movement; and will witness the unveiling of a newly commissioned artwork by women artists from Yarrenyty Arltere Artists, created in response to the theme of the Night Market. 

Chef and curator Kylie Kwong’s vision is of a very special event that celebrates the unique flavours and textures of Australian bush foods, inviting each chef to create a dish reflecting the true nature of Australia: ‘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, yabbies, desert fruits, crocodile, lemon aspen, Moreton Bay bugs, 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.  

Carriageworks Director, Lisa Havilah‘The Night Market will showcase the very best Australian ingredients and sustainable local produce. It ​continues​ Carriageworks’ commitment to presenting distinctive contemporary food events that engage audiences with food and wine producers, and chefs at the leading edge of ​their practice. ​For Kylie Kwong’s Night Market we are thrilled to present an original ​new ​art​ commission ​from Yarrenyty Arltere Artists​ ​in partnership with Artbank.’ 

Some of the highlight demonstrations from chefs in delicious native and sustainable produce include:

  • Sea urchin expert and commercial diver, Craig Shephard, of CJ Environmental will showcase freshly harvested sea urchins, turban snails and seaweed, while celebrated chef Josh Niland of Saint Peter in Paddington will engage with visitors and share his great energy and passion for this unique native ingredient.
  • Local entomophagist, Skye Blackburn, will host The Edible Bug Shop. Surrounded by locally produced insects, Skye will educate guests on the sustainability aspects of edible insects, whilst offering delicious samples to taste.
  • Mike and Gayle Quarmby’s Outback Pride Project promotes the Australian native food industry by developing and supporting a network of production sites within traditional Aboriginal communities. They will showcase native plants and produce and will host a number of experts who will give demonstrations describing the unique Australian ingredients and their traditional uses. Indigenous multi-award-winning writer, Bruce Pascoe, Indigenous educator, Clarence Slockee, and National Centre for Indigenous Excellence’s Cultural Ambassador, educator and elder,Aunty Beryl Van-Oploo will provide new insights into Indigenous produce. Founder and managing director of Ngaran Ngaran Culture Awareness, Dwayne Banon-Harrison will conduct a demonstration of traditional fire making as well as discussing the importance of fire and smoke in food. Included in Banon-Harrison’s food offerings will be ‘Paperbark smoked blackfish/ flathead parcels with native sea sprinkle’ along with ideas on integrating native ingredients and meats into our everyday cooking.
  • Renowned chef Analiese Gregory of Franklin will host a live cooking demonstration where she will create a dish using native ingredients, which attendees can sample, alongside chef Luke Burgess, who will be serving ‘Native kakigōri – an infused shaved ice.’
  • Palisa Anderson of Chat Thai will be showcasing freshly harvested organic produce from her family’s Boon Luck Farm, Tyagarah, NSW for audiences to sample and will discuss how her business is vertically integrated from the farm, to their store, Jarern Chai Asian Grocers and their various Chat Thai restaurants.


Event starts
Friday 9 February, 2018
Event Ends
Friday 9 February, 2018
Venue Address
245 Wilson St Eveleigh (cnr. Codrington St)

New South Wales, Sydney

View website (opens in new window)