SMH Pyrmont Growers Market - 04/10/2014
Being the launch of Good Food Month in Sydney, and the theme being the BBQ, it was no surprise to find a number of stall holders bringing their own barbie and recipes to feed the masses...
There were also a few newcomers as well as most of the regulars and the seasonals like Gilles Bonin with his fresh garlic. So here are a few photos to illustrate the event. Luckily the weather was clement!
Biota Dining and Cloudy Bay at the Everleigh Markets and a few others - 11/10/2014
Well, when I heard that James Viles would bring some his crew to cook a storm at the Everleigh Markets, I had to get up early and get myself there in a hurry! I was not disappointed as I had a chance to taste again his fabulous mandarin sorbet, with a twist this time: peach sorbet and jelly and cryogenic roses and a glass of Sauvignon blanc from Cloudy Bay NZ, way before 10.00am...
You can also read my review of the restaurant in Bowral here:
The life of a food blogger requires a stainless steel lined stomach and a galvanised liver!
A few people are returning regularly now like Oysters Unplugged and Pasta Emilia that I have not covered before. Music was provided in a better location than before by no other than cello master extraordinaire called Haydn (His mum was a piano teacher...). Again a few photos for your enjoyment!
Orange Grove Market - 11/10/2014
Double Bay - Every Thursday
This market has been running for a while but escaped my scrutiny as it runs every Thursday. Luckily,
I have a couple of clients in the area and I recently got a chance to time my visits to them to coincide with the market...
It is quite a small market, but with a well heeled clientele - Double Bay is often referred to as Double Pay... - and the market is consequently quite "upmarket". A few familiar faces and a few new ones as well made the trip interesting and worthwhile. Here are a few photos to tell their stories.
Danks St - Waterloo - Open for three weeks Now - Saturday & Sunday
With about 5000 apartments having been built or in construction over the last ten years, and mostly occupied by young people, Waterloo and the food heaven of nearby Danks Street, made famous by Jared Ingersoll at Danks Street Depot and Fratelli Fresh who paved the way for many more, it was inevitable that another avatar of the "Organic Food Markets" empire would pop up here... Technically, it is not in the fancy bit of Danks Street but across the road towards the Eastern Distributor but conveniently located on a pedestrian strip lined up with Cafés and other food outlets. It is definitely an up and coming place and it will eventually attract more people than this second edition on a rainy day!
There is a good mix of stalls and one we know: Jean-Marc, aka Mr Saucisson, aka La Bastide was there "en force"!
To quote Dan Stock from the Telegraph: Colin Fassnidge, "the rakishly dishevelled Irishman - whose tongue is as sharp as his knives - loves nose-to-tail eating, hard work and home truths"
Well, this morning performance at the Pyrmont Growers Market had all the ingredients above plus the presence of the real man doing what he does best: cooking, talking and telling stories.
In the process of watching cook his own version of "moules marinières", I picked up a few tricks that would certainly enhance my own cooking and discovered the other end of the parsley, as the leafs are only the tip of this particular iceberg. I think the most interesting bit was the addition of grated apple on top of the mussels to bring the flavour of the cider back from being lost in the stock making process.
I usually put white wine in my mussels - call me old fashioned if you like - so I will have to learn how to grate grapes...just kidding. I will have to be adventurous and try to use cider instead!
Colin was just back from Paris and I had followed his travails there via our Facebook connection. It was interesting to get a hint of his slight discomfort with the idiosyncrasies of the French and the Capital...
For those of you who might not be familiar with Colin, he was born in Dublin four decades ago, trained with Raymond Blanc, worked at the long defunct but memorable Banc in Sydney, had a stint at La Grande Bouffe in Rozelle where he met my friend Karl Geissler of Maitre Karl fame and started Four in Hand in Paddington in 2005 and more recently took over the space of Le Pain Quotidien in Surry Hills to open 4 Fourteen - I was one of their very early customers - which has been a resounding success also.
Saturday's market in Kings Cross and Sunday's market in Marrickville are both organised by the same people behind the Orange Grove Market in Rozelle, my local you could say...
Hence the reason why I have never wandered and visited these markets was simply that I was not aware of their existence! They are quite different and again different from the Orange Grove market, as the one in Marrickville, although full of interesting people and stalls (more on this later...) it is in a location which, in my opinion, is poorly maintained and there is feeling of dirt which doesn't go well with the "clean" organic food being on display. The Kings Cross one is near the famous fountain and under beautiful trees. It is a small market though with maybe 35 stalls, and to close to 100 in Rozelle.
Christian Estébe has named his business after his grandfather's name who had a great influence on his upbringing in Cantal, a region where cheese has been made for a couple of millennia, even mentioned by Pline The Elder as the most appreciated by the Emperor in Rome! A long tradition indeed. Christian specialises in AOC/AOP and "Fermier" cheeses which he imports directly from France, like Ocello and Australia on a Plate. He is catering for the high end of the market. If you are not familiar with those terms, then I might give you a little hint: AOC, you might be familiar with as it also applies to wine and means "Appelation d'Origine Controllée", a very strict accreditation procedure which is linked to the "terroir" where the product comes from; AOP is its European equivalent and means "Appelation d'Origine Protégée", again linked to the provenance of the product. "Fermier" on the other hand protects the way a product is manufactured: the milk needs to come from one farm, be processed on that same farm that same day or until midday the next and usually not thermally treated for the making of unpasteurised cheeses sold in France. The export market however imposes pasteurisation for cheeses aged less than 90 days, like Camembert, Brie and similar cheeses. Gruyères in all appellation - Comté, Beaufort, Emmenthal, and Roqueforts can be sold unpasteurised as they are aged for more than 90 days. As a result, Christian imports a very limited range of 25 cheeses that he sells at three markets in Sydney: Double Bay on Thursday, Kings Cross on Saturday and Marrickville on Sunday, and online everyday! He also sells charcuterie in the form of saucissons (made in Oz) and duck foie gras . Christian is expecting a new shipment in 10 days time, so look out for new and exciting cheeses!
Christian is a very dedicated and passionate young man and I encourage you to pay him a visit and sample his beautifully crafted products. You can visit his website here: www.laplanchette.com.au
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: