LuMi Bar & Dining

Hello Munchkins!
I'm back and I must confess it was a little harder than usual to get back into the blogging groove. This year has been fast paced, hectic and jam-packed with foodie amazing-ness that I can't wait to share. And how is it already May, pray tell?! First up is my peek at LuMi Bar & Dining, which has revived the obscure Pyrmont wharf where it can be found. P.S. get ready to feel zen at this incredible absolute waterfront that money can't buy (especially not in this town).

Veal tartare: a technicolour treat of veal, tarragon emulsion, roasted capsicums and buckwheat. Such a stunner, one of my favourite dishes of the night, brought to life with the textural buckwheat and astringent tarragon purée. You already had me at tartare...

Your first task is to locate this little restaurant, where few Sydneysiders have ventured before. It is tucked away with little signage from the main walkway along the water but the glow from dozens of light globes may be a clue (like a moth to a flame). The dining room clearly takes a leaf from the Scandinavians (devotees to minimalism), with a simple, modernist fit-out in hues of purple and green and looong open kitchen. The galaxy of bulbs that glow above you during your meal are more than perfect for the aptly named restaurant (which actually combines the names of Chef Zanellato's daughters Luna and Mia).

"You are confined only by the walls you create" - a window safety warning gets all philosophical on us. Now this is a room with a view

Chef Federico Zanellato had been honing his skills as head chef at top notch restaurant Ormeggio at the Spit before paddling out to have a crack himself. I think Italian-Japanese fusion is an interesting point of difference although Zanellato plays to his strengths with strictly Italian flavours (and I'm grateful for that). Although, the spin on chawanmushi was pushing the boundaries a little too far for me. With plenty of carbohydrates to keep myself happy, the eight course tasting menu flowed seamlessly and the service was outstanding.

Some snacks to accompany the first round of cocktails: cheese tartlet and corn, pistachio and horseradish on cos lettuce and potato and rosemary focaccia (left). Salt and vinegar rice chip (left). A few tasty morsels to get the tastebuds going - the rice crisp was by far the best

Chawanmushi: a Japanese inspired steamed custard, that brings together classic Italian flavours of tomato and basil. Mind-bending but I can't go past the original I'm afraid!

White cucumber with apple and sour cream. Someone has gone to town with a disc cutter here! A gorgeous dish that evokes Disney princesses and fairytales.  A lovely and light salad with sweet and sharp notes

Spelt ravioli with pumpkin, burnt butter, avruga (caviar, darling) and chives. Isn't this simply spectacular?! The pasta was definitely the star of the show, little translucent delicacies that explode their pumpkin filling in the mouth ¡Ay, caramba! 

Spaghetti alla Chitarra: scampi, bottarga (salted fish roe) and orange beurre blanc. A rich and creamy spaghetti that is not for the faint hearted. The scampi, scarcely cooked singing with notes from the sea (thanks to the bottarga). The pasta itself, silky and jet-black. So. Delicious.

Pork jowl with spinach, celeriac and quinoa. After those pasta dishes that took the cake, it's hard to keep up that level of excitement (for me anyway). The jowl, although cooked perfectly was a little lack lustre in terms of the completeness of the dish. It misses that imagination and creativity captured so well with other dishes. The portion size was also rather small

And then there was, DOLCE.

'Evergreen' - sorrel, lemon basil, mint shiso and parsley (left) and ginger ice cream, white chocolate, passionfruit and yoghurt crumble (right). The first dessert went a little stir-crazy with all the herbaceous inclusions. Although keeping to a theme, each element was competing on the plate and clashed. It needed another element to mellow everything out. The ginger ice cream was definitely a step up with a subtle, more muted flavour. Just a trace... 

LuMi Bar & Dining certainly sets its heights high with a bold fusion menu that intrigues. Chef Zanellato and team have ambition written all over this project and are to be commended on their efforts. The pasta dishes were easily a stand-out and show off the obvious talent in the kitchen. LuMi is an exciting addition onto the Sydney scene that is groaning with all the burger joints and barbecues cropping up everywhere. Enter a class act with plenty of finesse. Prego!

Thanks for reading gang!
xGourmand

In the Pantry

There are two things that I couldn't do without: coffee and chocolate. The best way to start and finish the day and a speedy remedy for daily stresses. This will be a rather 'express' post from me today. I thought I'd share with you some of the goodies that I've got stashed on the pantry shelf. Many of these items I've sourced from Farmers' Markets around the traps. What are some of your essentials?

Clockwise from top left: Merlo Coffee Private blend beans, Farmer Jo Spring Bircher muesli, Rylestone Cudgegong extra virgin olive oil, Henry Langdon Chai Latte, Green & Black's 85% dark chocolate, T2 Good Morning tea blend

Coffee: I must say I've found it difficult to jump onto the Nespresso wagon that has been the 'thing' of recent years. It's just like Apple, once you've started you're bound for life. I've really enjoyed trying out different coffee blends at home. There's something almost ritualistic about grinding the beans yourself and setting up the stovetop cafeteria to bubble away for a few minutes. For many years I used a Bodum plunger out of habit but the cafeteria is streets ahead, just short of a full espresso machine get up.

Muesli: short of becoming a stockist for Farmer Jo's products, I've tried pretty much every flavour they've got going. The Spring Bircher has come up trumps - it has something to do with the whole macadamias I'm sure. The best way to prepare is to soak 1 cup of muesli with 1/2 cup cloudy apple juice and 1 cup natural greek yoghurt overnight in the fridge. Serve with fresh cut fruit (blueberries look great this season). Top tip: Pecora Ewe's milk yoghurt is just incredible

Preparing the FJ Spring Bircher, made with love by hand. Dried fruit has never looked this good! Source: Farmer Jo FB

Olive oil: rancid, tasteless imports be gone! This year Rylestone's Cudgegong EVOL won Gold at the New York International Olive Oil Competition. Whatever that is, it sounds impressive. This is an oil worth tasting with naught but a scrap of bread as its medium. Little General is another Australian company that I sing the praises of. Who knew that olive oil could carry such complexity of flavour? :)

The team from Little General Olive oil at Pyrmont Growers' Market Photo credit: Australian Traveller

Chai: this is a relatively new addition to the larder, but now indispensable. Perfect for late afternoons when you're looking for a warm drink but don't want to be bouncing off the walls after your third espresso. This chai latte blend is possibly the fairest of them all. The company have sure learnt a thing or two over the past 150 years. Cafés take note, it is divine.

Chocolate: trust me when I say I've searched high and low for the perfect dark chocolate. The G&B's 85% version comes pretty close. It has a richness without being bitter, something that has eluded me before (trying super dark chocolate). Reviewed in Good Food earlier this year, it was rated the best out of 20 different chocolate bars in Oz. 

The bearded Mast Brothers from Brooklyn have received a lot of press, not just for their craft chocolate but also their artful packaging. Rococo from London is also comparable Photo credit: Mast Brothers

Tea: empires have been built on the stuff. Not only a national past time but big industry. T2 has been a mainstay of my gifting for many years now. Loose leaf tea is like a godsend to me. Supermarket teas look to me like ashes sitting limp in paper socks. There's nothing like a robust tea to get you started in the day. Or paired with a scone it signals a time to unwind, relax and sip daintily or some such.

Thanks for reading!
xGourmand

Words for a Cause

A few weeks ago I was approached to do an interview with Elizabeth Taylor (for real), the woman behind many of the Organic Food Markets across Sydney that we almost take for granted on weekends. I am grateful for this opportunity  to voice my opinions on farmers markets and the importance of food provenance (how solemn). It harks (yikes, grandma) back to the post I wrote on Farmers Markets many moons ago that you can find here. But here are my responses, originally posted on the OFM Blog on Bloggers. 

Being suckers for branding and names we LOVE yours.  How long have you been blogging and what was it about local markets and produce that started you on this journey

Thanks very much! The City Gourmand started on a whim back in July 2011, so it's had a few birthdays already, which is difficult to believe. Being one of those annoying Asian girls that take a photo of nearly everything they eat, it was almost a natural progression into the blogging world. It's essentially a visual diary of the food that I love to eat. Don't be fooled by the blog title though. Yes, I love fine dining in the iconic cities: Barcelona, London and Sydney of course but sometimes the best food comes from your own kitchen. 

An über styled version of the possibilities...Farmers' Market risotto with zucchini and their flowers Source: Taste.com

One of the best things about the food scene is the emergence of farmers' markets that have sprouted up in the most convenient locations. The Kings Cross Organic Food Market just so happens to be my local. It harks back to the days of our grandparents who would visit the markets several times a day, being without modern refrigeration. Today food travels halfway across the world to reach our shores (the concept of "food miles") defying the natural seasons. Yes, you can have pomegranates any time of year except it has travelled all the way from Afghanistan to ours shores. So the philosophy of Buy and Eat Local is actually a compelling one. What's more, we can support Australian farmers directly, cutting out the middleman. There is something special about forging a relationship with local producers or farmers. This is something that I am passionate about and write about regularly (see here).

In the shadows of the iconic El Alamein fountain (shaped like a dandelion) the Kings Cross Organic Farmers Market takes place each Saturday in Fitzroy Gardens. Photograph: El Alamein Fountain by Max Dupain c. 1962. Source: NSW Environment

What is it in particular about markets such as ours that need to be embraced and nurtured from your point of view

Well first of all, we need to spread the word about organic farmers' markets! They may not be as convenient as big chain supermarkets but your shop will certainly be fresher and of higher quality. Organic fruits and vegetables have a certain stigma attached to them, namely the price tag. The important thing to remember is you don’t have to try and shift mountains. One or two organic items per week and you’re well on the way to improving your wellbeing. Another thing is to be adventurous! Don’t be intimidated by weird or wacky ingredients. Though the Sydneysider's food vernacular is rather impressive, there are things that we automatically tend to steer clear of. Try your hand at cooking offal or a new heirloom vegetable, like kohlrabi! And if in doubt, ask the stallholder – their passion for their produce is infectious!

Or, you could always plant your own ;) Image: Little Veggie Patch Co.

Through your writings and observations, have you noticed a trend of the way people are now shopping where perhaps they are making their weekly market shopping more of an outing rather than a dash in and dash out type experience

It is true that people are ridiculously time poor these days. Life often tends to get ahead of us. An early morning visit to the local markets can be such an enjoyable experience and it’s a great way to catch a few rays. Indeed I have noticed that the markets have become a bit of a forum for families, pets and farmers alike, it is incredibly social. So the new routine is this: arrive and make a beeline for a coffee, grab a brekkie egg and bacon roll and then peruse at your leisure. Or maybe a few quick fire rounds of Guess Who if you're in KX! I tend to buy as much as I can be it meat, fruits or veg from organic producers and supplement my shop at a grocer only if I have to. The farmers markets are a wonderful way to slow down, if only for an hour or so and I think that many are realizing this.

<Insert day> long lunch, three words that bring joy to my ears! Photo: Kinfolk Volume V via Sanctuary blog

What is one of your more favoured meals to prepare using fresh produce bought at market

On a lazy weekend, stay true to the KISS principle (Keep it Simple, Stupid). With minimal interference to such lovely ingredients you can make an amazing spread for lunch or dinner. In the same vein, I love making ‘Market Bruschetta’ with bits and pieces I’ve bought from the market. Anything goes really…A few slices of sourdough, prosciutto, buffalo mozzarella, heirloom tomatoes, fresh herbs, a drizzle of extra virgin olive oil et voilà! I’m making myself hungry just typing this!

The colours of the heirloom tomatoes are just killer, and they taste unlike any other tomato you've ever tasted. Yes.

If you had to sum up the “vibe” of shopping at local produce markets in 5 words what would they be

These aren’t necessarily ‘vibe’ specific but community, buzz, abundance, delicious and feast!

Fin

And now, for a rather lengthy (but not waffley) P.S. ...

Continuing on with all this goodness there are a few great campaigns being run this month and next:

1. Just Food (a start-up on Pozible)

Image credit: The Locavore Edition

A bit of a team effort between The Locavore Edition and the Australian Food Sovereignty Alliance, Just Food (how many hyperlinks can I put in this sentence?) is the documentary that they had hoped to make, thanks to crowd funding and the undeniable powers of social media  Well, that little idea is now coming to fruition - the target amount of AU$25000 was reached, a measly 3 weeks into the campaign! 

Orange Tree Blues from growing change on Vimeo.

Growing healthy orange trees is hard work. Killing them is even harder.

Short documentary produced for the Australian Food Sovereignty Alliance.

Funnily enough, I was actually at Eveleigh Markets whilst Costa was filming this trailer with the crew. (Get) Right in the thick of it! There are 7 days to go (deadline 3rd October) and the extra money will go towards supporting Australian farmers across the country in getting their stories out there. Pledge here before time is up my friend.

2. Give a Fork!

Image credit: Sustainable Table

Apart from the snazzy title, Sustainable Table will be launching a week long campaign (7-14th October) encouraging the general public to host their own events, raising money to support developing sustainable food systems. Sadly, the idea seems quite fantastical in our modern society. In the event's inaugural year, seafood is on the agenda. The documentary The End of the Line is a great crash course on the topic of overfishing.

Trailer for documentary, The End of the Line tackling the subject of overfishing

If I have whet your appetite for ethical choices and generosity then my work here is done.

Thanks for reading, and pls donate!
xGourmand

Sokyo @ The Star

The usual dilemma: it's Saturday night...where the heck do we go to eat? It's gotten to the point where there are so many places on the "to eat" list that I even have difficulty choosing between those. That, and so many restaurants don't take bookings (which is complete bollocks, by the way). That's why it's great when someone else makes the decision. The Star it was (perfect too, to keep out of the rain). 

At the end of 2011, the Star underwent a complete image overhaul. Now, it's a little bit fancy (schmancy) - to steal a lame ad jingle (and i can't even remember where it's from...oh yeah, Macca's LOL). Walking through, it has a strong resemblance to the Crown in Melbs with a lot of black marble, huge dining spaces and the requisite designer boutiques (Gucci, anyone?). Strolling across the gaming floor however, the decor looks extremely run down and dated i.e. tacky+++ (maybe that's just how casinos ARE. Ew).

Before pre-drinks I couldn't help but have a sticky beak at the Zumbo dessert bar. People go mad for it and I don't really know why (he's got a monopoly on dessert, damnit!). The concept is that of a dessert bar/sushi train hybrid where you take your pick of Zumbo's wildest and wackiest creations. I didn't look inside but I could imagine patrons just passed out over the bar, face planted in buttercream/mousse/macaron crumbs. SUGAR COMA! Most of the things were sold out at the front (the stock standard pastries like pain au chocolat) but there were also his signature "zumborons" (I'm cringing) on display. I'd actually like to try the ones from Baroque Bistro in The Rocks, I find Zumbo's incredibly sweet (see here). What he really needs is a bit of competition P.S. I'm looking at you, Vincent Gadan of Patisse!! Would you just look at his raspberry  souffle (Aaah)

Raspberry Souffle served in individual copper pots. These babies were featured on French Food Safari on SBS last year. Photo from Corner Cafe

So you can probably guess that dinner plans were made for Sokyo, restaurant of chef owner, Chase Kojima. It's situated on the ground floor of The Darling boutique hotel. It's the hot ticket that I didn't even know about. My bad. But you can hardly blame me (who can keep up with it all in Sydney anyway?). It's all very 'fluid' and 'a bit shit' for restaurateurs at the moment. Also, R.I.P. Becasse *sigh* (I didn't even get a chance to eat there!)

All my dining buddies and many of their friends had already been to Sokyo so I was obviously missing out on something. Or was I? I must say I was quite torn about this one. Stepping in (into utter darkness, deja vu) to the restaurant we were greeted by the front of house staff who said our table wasn't ready and that we'd have to wait in the bar for 15-20. Say what? We booked for 2030, so what is the purpose of booking then? The worse thing was we had just come from pre-drinkies at Black bar by Ezard (which seemed a much more professional outfit). P.S. my Leisure Suit cocktail was lovely (London dry gin, rose water, cucumber puree)

The restaurant has a very sleek, modern interior with a feature of ropes draping down from the ceiling. We were seated at a round table that had a pretty decent view of the kitchen. This is it:

I like the look of those chairs. The kitchen is centre stage (but to the left in this picture) where you can watch the chefs in action. I swear, I could just watch (sashimi) knife work all day Photo from The Star

A few notes:

• Nightclub music - I'm a little hard of hearing at the best of times but the music from the bar (across the way) was also blaring in the restaurant. Why?! I'm in my twenties so I don't mind the club scene, but not during dinner please! I thought it created the wrong kind of atmosphere for supposed "fine dining" (especially when charging those prices). Was it because we were at a later sitting? Boo.
• Service - was a bit hit and miss, often miss. The dynamic between the front-of-house staff was very frenetic and chaotic (and not necessarily in a good way).  One shouldn't have to ask for a top-up of wine - am I being facetious? However, a friendly French waiter saved the night for us, in his enthusiasm to offer us dessert recommendations, including 'how to eat' them. Bon.
• Unnecessary ($$$) - the infamous surcharge of $8 per head for groups > 8 people. WTF? This is completely unreasonable. Isn't that additional business for the restaurant?! Don't penalize the customer
• Plates - on the smaller side but perfect to share
• Whoops - the Maitre d' (I assume) dropping a plate right behind my friend's chair. Skewers take flight!

And finally, the food & drink part (get a load of this)

• [Wine] 2009 Louis Michel & Fils - Chablis, France (Chardonnay). My wine knowledge does not span much further from "white and red" but this Chardy was nice & refreshing with a very clean aftertaste. A perfect accompaniment to the large amounts of seafood we'd be ordering haha
• Edamame Soybean (edamamejio) - the sea salt just made these addictive. Once you pop you can't stop (to borrow/pilfer another jingle)
• [Sashimi] Hokkaido Scallop Yuzu Honey (onion, capers, yuzu honey, crunchy miso) 

These were delicious and plated beautifully. The scallop sashimi was so thin and fresh and I love the textural crunch offered by the miso flakes

• [Sashimi] Kurobuta Black Pork (thinly sliced pork belly, dashi jelly, mache, salty caramel sauce) - this was also very nice. The dashi jelly is a nice touch
• [Tempura] Sand whiting (curry salt, apple aioli, layu) - highly recommended, these went down a treat. The tempura batter is so light and the whiting were melt-in-your-mouth delicious. The aioli was a great dipping sauce. I imagine these as the perfect snack with a beer!
• [Robata i.e. skewers] Beef (short rib, caramalized eschallots, BBQ teriyaki) - nice and tender
• DengakuMan (caramelized miso cod, Japanese salsa, celery croutons) - the star at The Star. This "essential dish" is fantastic. The fish was so soft and flaky and the miso sauce and cucumber salad/tomatoey salsa was just perfect. Do me a favour and order this one okay? ;) It's a must

Yum, I'm remembering how good this dish was. You could flake the cod with your chopsticks without any effort at all. Aah!

• Lamb Chop Maple Miso (Maple miso, burnt baby eggplant) - the add-on because we were demolishing the rest of our order

The maple glaze was almost redundant here (and too sickly sweet). The lamb chops were tender but had great big globules of fat still hanging off them. Render that off people! The eggplant cream was the highlight. P.S. sorry for the exceedingly dodgy picture (it was dark!)

• [Sushi roll] Japanese Barbecue Roll (Karubi short rib, gochijang sauce, white kimchi) - average, no need to bother with that one
• [Soup] Kyoto Clear soup (enoki mushroom, citrus drop)

Dessert (of) course

• Donatsu (pineapple marscapone filling, creme fraiche ice cream) - The waiter was saying "Donatsu" in his accent and we were like "Doughnuts...?" Luckily, they were the Japanese version of donuts or things might have gotten hairy. Language barrier on all fronts! Hey, good looking...

Yes, but unfortunately they looked better than they tasted. The outside was not that crisp and the inside was too soft and batter-y (not cooked completely through). The ice cream was nice though

• Chef's dessert sampler (chef's selection of 4 desserts). Pretty good value for money at $26 and contains each of:

• Sokyo "mochi ice cream" (yatsuhashi kyoto mochi, frozen strawberry milkshake) - this one was alright. At least the flavour was imparted from actual strawberries (always a plus)
• Goma street (caramelized white chocolate, sesame ice cream) - the chocolate component was very very sweet but I'm a sucker for a good black sesame ice cream
• Yamazaki caramel macchiato (coffee ice cream, coco nibs, whisky foam)- like a Japanese tiramisu
• Miso tapioca (red tea foam, coconut cream, miso caramel, orange air) - definitely saved the best till last. YOU MUST ORDER THIS ONE

The Yamazaki macchiato (left) was a nicely layered dessert. The crunchy bits of cocoa (very much like coffee beans) paired nicely with the cream. The miso tapioca (right) was a stand-out for sure. I was hesitant about having miso in a dessert but you can't taste it at all. Instead, you get that lovely hit of red tea that has been infused into the foam and the lovely texture from the sago

Overall, the dining experience was quite variable but I think that particular dishes have rather redeeming qualities. Definitely glad I tried it out. Anyway, I hope this review is more help than hindrance! Phewee! That was a marathon and a half. Thanks for reading ;)

Dedicated to...Rhubarb

Yes, a whole post dedicated to a vegetable. Cousin to celery, with leaves that are poisonous...who knew veggies could be so awesome?! Rhubarb is just coming into season now (down under) and bunches are looking a much deeper red with chunkier stalks(a technical term, yes). None of this anaemic looking rubbish that I saw over in London's Portobello (sad, but true). I snapped up a humungous bunch over at the Pyrmont Growers Markets on the Easter weekend and went to town (cooked it up). Here are some of the fruits of my labour:

Look, I'm an artiste! Drizzling honey like a champion. Here I've stewed some rhubarb pieces with a tablespoon (or 2 for the sweet toothed) of sugar for around 10 minutes on a low medium heat (you know when it's done when you get the texture that you want). KISS - keep it simple stupid: a few dollops of (full fat!!!) yoghurt with a drizzle of honey is all you need for the rhubarb to work it's tarty magic.

It's a bird, it's a plane...NO, it's a rhubarb bundt cake! Shaped as an UFO, this one is a Rhubarb & Sour Cream cake, a recipe from a friend (thank you!). In order to cope with the significant quantity of rhubarb in the recipe you need to pack in the brown sugar (don't be shy) or the cake will be too tart for most (but i know i can handle it). I think I was slightly over ambitious in trying to use this baking dish because I have significant muffin toppage - nevermind, I actually like the crust. The golden brown colour, I've realised can only be achieved with a decent oven! Too bad my college oven is a POS.

And so my love affair with macro continues - here's a close up shot. Can i just say that the cake tasted pretty darn good. Lucky i cut the oven time so that it was just cooked. Remember kids, whilst the cake is out cooling it is still cooking - something to keep in mind.

It's a strange thing, but I actually quite like desserts or baked goods with vegetables in them. I've made a chocolate and beetroot cake a couple of times which is so rich but so yum. I'll post about it one of these days. Of course there's always the humble carrot cake and pumpkin scone - old stalwarts that never let you down. I'm keen to try some other recipes with rhubarb - maybe a rhubarb/apple/blueberry pie...I have an Australian GT recipe in mind (holy crapola, that looks good). Anyway, that'll do for now. My baking itch has been temporarily scratched ;) Thanks for reading! :D

Market Value

There's nothing I like better than to get up early and brave a chilly winter's morning to go to one of the fresh food markets happening around Sydney. Where I am, I am a little spoilt for choice: there are the Grower's Markets at Pyrmont, Eveleigh Farmer's Markets at Carriageworks and finally the Kings Cross Organic Food & Farmers Market. The latter two markets run every Saturday, so they are perfect to do the weekly shop whilst Pyrmont's occurs on the first Saturday of every month (except January). 


It's not unusual that I go to said market, only to return home laden with green bags full of fresh vegies, fruits and meat. It's almost like an Ikea-type scenario (you never walk out empty handed, do you?). One of the best things about going to fresh food markets is that you see a lot of produce that doesn't appear in the big chain supermarkets, and I feel happier to cut out the middle-man and pay the grower so all profits go to him/her (am i making it sound like a charity? :S). Matthew Evans, has a great philosopy of having 1° of separation from all of your food suppliers. I suppose a tree-change and living on a farmlet in Cygnet, Tasmania makes things a little easier...Movies like Food Inc. featuring prominent journalists cum food writers Eric Schlosser (Fast Food Nation) and Michael Pollan (In Defence of Food, The Omnivore's Dilemma), are important to inform the masses about where our food really comes from (i.e. not off a shelf). 

The promo poster for Food Inc.: I think the tips on the right are a great starting point. Take note of #7! Image from Anomalous Material

There are some images from the film that really stuck with me. The chickens on a factory farm in the States are grown to full size in 42 days, which is unbelievably fast. Given an unlimited supply of feed, antibiotics to prevent infection (we ingest these too) and no doubt growth hormones they grow so rapidly and to such a size that they can no longer stand. The weight of their oversized legs and breasts is literally too much to bear. The second is that from an abattoir, again in America (but no doubt across the world). Pigs that are brought in to be slaughtered are herded into these elevator type contraptions, which shoot down to a gas chamber in which they will be slaughtered, on masse. I won't soon forget the shrieking and grunting of the pigs, in absolute fear and terror,  as they were about to be killed. It was spine-tingling. I am vaguely aware that things like that do happen but I never had such a vivid mental picture. Surprise surprise that the most shocking images are to do with animal cruelty. Now, does all this put me off meat? Not necessarily, but I know that I can make a choice to buy free-range and organic produce (such as eggs for starters) where I can be assured that animals led a happy life (free to roam and do as they please) and were killed 'humanely'.  


And now back to the topic at hand...I have a tradition with my Dad (an avid market goer) of turning up, having a little brekkie in the sun (coffee is compulsory) and then doing a round of all the stalls. The time spent is fleeting, but lots of fun. In the few years that I've been going, the markets have really surged in popularity as people have come to realise the fun of an age-old tradition (that your grandparents knew about all along), amazing variety available and the atmosphere (i swear there is happiness in the air). 


Here are my personal market highlights:


Kings Cross (@ Fitzroy gardens)
- Brasserie Bread: as seen on MC, their bread is available at select grocers but mostly cater for commercial clients (restaurants and the like)


Eveleigh (a weatherproof venue, best on a drizzly day)

Housed in an open warehouse, Eveleigh markets has gone from strength to strength over its 2 years. Photo from NSW Events

- Bird Cow Fish restaurant is represented by a cafe stall which has a lovely selection of muffins and pastries (mushroom tarts with goats cheese anyone?) as well as hot breakfasts. The Oh-My-Goshlette, a 3 egg omelette filled with mushrooms cooked in butter with eschallots, parsley, and a splash of balsamic vinegar and served on a 'bamboo' boat (very cute) is delicious, as is the Crooked Madame, a wonderfully simply sourdough toasty of ham, cheese (?gruyere) plus a fried egg & dijon. Both of these go down a treat. 
- Numerous organic growers, much more so than Pyrmont which seem to have more wholesale-type sellers. Look for the organic salad leaf people and the farming couple with an all-you-can-fit-in-a-bag deal for $10 (lots of apple varieties, citrus, pears and some vegetables) - the novelty value alone is totally worth it. Most of the vegie/fruit stalls here are organic and they proudly display their certifications telling us so (they're bloody hard to get apparently). Also, the stall selling heirloom tomatoes and cucumbers gets a big thumbs up.
- Billy Kwong: yes, unique to the market but not really to me (ouch?). Yesterday, Kylie Kwong was there (in person, omg) tossing salads and whatnot and man, was she pulling a crowd. There's no greater marketing tool than a bit of celebrity. Notice, no Asians eat from there - i'll let you ponder why...


Pyrmont (a lovely waterside setting)

A sea of food, and bobbing heads. Being by the water is a very Sydneian touch. Photo from Crave Sydney

- The old timer in terms of markets in Sydney. There's even a 'centre stage' where you can catch Marion Grasby (MC, again), Peter Evans (Hugos), Armando Percuoco (Buon Ricordo), Mark Jensen (Red Lantern) etc hosted by Joanna Savill. Yes, they're usually flogging their upcoming cookbooks but it's all in the name of fun. 
-  Lowes Mount Truffiere: hailing from Oberon (love that name), this stall has a strictly limited season and really draws the crowd, if not to buy, to look and admire. I haven't even tried truffles properly before...Here they come at a cost of $2.50 per gram
- The Table Sessions: a catering and events project (and foodie's wet-dream), run by chef Darren Robertson who are newcomers to the markets. Try their pulled pork and beetroot slaw sandwiches. They're pretty hearty at 8:30 of a morning but they go the distance.
- The pastry makers with a BBQ tacked on the side. The smoked salmon roll with dill mayonnaise is a winner.
- There are pretty much more meat-sellers here than you can shake a stick at. You'll find anything from beef and lamb to game. Pedlar pork purveyor: this lady pours her heart into looking after her "piggies" (as she calls them) on her farm. Pigs need TLC (see the aberrations mentioned above). Tinja Organics (beef cattle breeders) also deserves a mention.
- Regal salmon: this NZ company breeds a special type of King salmon farmed in Marlborough Sounds, that has a high level of omega-3's. The oiliness of the fish makes it unlike Atlantic salmon and mucho delicious. I first discovered this delightful salmon from the WLG pop-up restaurant last year.
- The Little General olive oil producers: I love the fruitiness of their extra virgin olive oil, all you need is a pinch of crusty bread and you're golden. You're welcome to try before you buy.
- Formaggio Ocello: now with a cafe/cheese shop in Surry Hills, this is an indisputable cheese heaven. The team at Ocello will cut you fresh slices off of huge cheese wheels...sooo good.


Eveleigh/Pyrmont (the double dippers)
- The Columbian Coffee Connection: we've heard all about your Single Origins and Toby's Estates, now here's the next up-and-coming roaster in town. The barista recognised the pair of us the other day, I love that. 
- La tartine (sourdough bakers): somewhat of a market exclusive, these artisan breadmakers hail from France and know their way around sourdough baguettes, batards, fruit loaves and fruit crumbles. The lady at this shop also recognises us - not many people spend as much as we do on bread!
- The potato people: you'll know who i mean. These farmers specialize in growing all sorts of potato varieties, and every time I go there, there always seems to be one more that i've never seen or heard of before. Granted, there's only so much you can do with a 'tater fry/mash/roast/jacket etc etc, but it's nice to try something new. 


Phew, I think that's it.


For your viewing pleasure, here are some of the creations whipped up from fresh market produce (love!):

The pretty colours! Heirloom tomato and buffalo mozzarella bruschetta, drizzled with extra virgin olive oil. So simple, yet so delicious

Roasted duck marylands with figs, leek and potato. These figs, cooked to a jammy consistency were yummo

And...

Smoked salmon, avocado, beetroot & basil 'stack' with heirloom tomatoes. Some jaw dislocation action was needed here to eat the thing - worth it.

Thanks for reading and make sure you get out there to support your local farmers and growers! xo