Some of Sydney’s best chefs showed off their cooking techniques at the Carriageworks Night Markets, nailing the theme of ‘Cooking with Fire’. Over 5,000 foodies flocked to Carriageworks in Eveleigh to enjoy live demonstrations of cooking over flames, fresh regional produce, and cultural food traditions.
It was a night packed with a huge array of delicious cuisines which were grilled, smoked, roasted, baked or barbequed. The sold-out event had foodies lining up for dishes such as the smoked potato curry with fire-roasted chilli pol sambol or corn on the cob soaked in a variety of smoked butters.
Many were also enjoying fresh smoked salmon over the fire and even toasting huge marshmallows for dessert. The line-up at this year’s event, curated by Firedoor head chef and owner Lennox Hastie, included Three Blue Ducks, 4Fourteen, Lankan Filling Station, No. 1 Bent Street, Billy Kwong and Pepe Saya.
Rita Rizk is a Sydney-based journalist. She’s curious about the world, the biggest foodie alive, enjoys the outdoors, and loves music. She’s forever exploring the world. Find her on Instagram at @rritarizk and @SydneyTasteBuds.