Although the stalls are pretty much stable from one week to the next, there is still room for the occasional newcomer and we thought we would share some of them with you today, as well as revisiting some of our favourites.This market is probably the longest established in Sydney and goes back 17 years or so.
In the mood for a good meal, but you don't want to cook or going out? Commissary Kitchen is here!
Rob Hogson, Chef at nearby La Grande Bouffe and his friend Matthew Minett have designed a few classic Frenh recipes that you can take home for lunch or dinner: Bœuf Bourguignon,Coq au Vin, Confit de Canard or the new Cassoulet will impress your guests or simply feed your family. Starters like the magical Beetrootand Vodka Cured Ocean Trout, or preserves like dried morilles complement the offer.
Rob's and Matthew';s dedication and enthusiasm are the best recipe for their success. They will be at this market every Saturday and at Frenchs Forrest on Sundays. Check them out!
And always some entertainment to go with all the goodies!
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Born in France, well travelled, relocated to Sydney in 1997.
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