Rising Sun Workshop joins wild-themed chefs, bars and music at Carriageworks Night Market
Rising Sun Workshop’s wild plans for the Carriageworks Winter Night Market include a blowtorch from their motorcycle workshop, foraged seaweed and reclaimed fermented brine - and that is just the start!
The crew from Rising Sun Workshop, Sydney’s first communal motorcycle workshop and restaurant, will be showing their wild side on Friday, serving seaweed foraged from the ocean floor at the Carriageworks Winter Night Market.
Chef and co-owner Nick Smith will be dishing-up rock oysters in three wild sauces, including one made from foraged seaweeds and seagrasses.
“We’re going to smoke some of them and dice some of them to make a classic mignonette, but it is not classic at all, using the smoked seagrass and seaweed as a dressing,” Smith said.
He is also preparing a native finger lime, that he compares to a citrus caviar, and kimchi water sauce.
“This mildly spicy fermented brine is a byproduct of our kimchi (a spicy Asian sauerkraut) fermentation process,” Smith said.
“The brine that comes off it ties in nicely with the oysters, it is also reclaiming something that would otherwise go in the bin and that works in with the sustainable nature theme of the market.
Smith will be getting out the blowtorch for his third oyster sauce.
“We will be using a blowtorch from the workshop,” he said.
“We are going to do a classic oyster mornay, except we will give it the Rising Sun treatment.”
This treatment includes using the leftover fermented rice from sake-making to flavour the oysters - something Smith believes may have never been done before.
The beer and wine offerings for the night market are the domain of Rising Sun Workshop co-owner Daniel Cesarano, who has sourced a beer made from foraged seaweed in the Down She Goes salty, goser brew from Victoria’s Sailors Grave Brewery.
The wild and natural funky wines Cesarano will be bringing to Carriageworks on Friday include Konpira Maru’s bright, fizzy rose, Mt Midoriyama Pet Nat, and the Bob Made This Red from Blue Mountain’s Bob Coleman, who is known for his wild fermentations.
ABOUT THE NIGHT MARKETS
Carriagework’s Winter Night Market will be curated by Biota’s James Viles and the focus is on wild, seasonal, sustainable and ethically-sourced ingredients. In his talk Viles will describe the philosophy and practice of no-waste cooking, sharing the whole-animal cooking programs that are in place in his kitchen at Biota Dining.
Other WILD Night Market talks and demonstrations:
· President of the Australian knife Making Guild Karim Haddad and his teenage daughter Leila Haddad of Thawra Valley Forge will demonstrate their skills in blade forging, handle construction, sheath making and leather work;
· Katrina Sparke of Redleaf Farm in the Southern Highlands will talk through the process of tanning a wild deer hide;
· Matt Stone of Oakridge will lead a discussion around plant-based edibles, from indigenous varietals to introduced weeds and describe what to look for, where to buy, medicinal properties and origin;
· Longsong’s David Moyle will discuss the process of diving for green and black lip abalone, the environment in which it lives, its population, the various parts of the abalone and will demonstrate the best way to cook it;
· Three Blue Ducks Mark LaBrooy will demonstrate how to break down a wild shot deer carcass and talk about the various cuts, before showing how to make a wild deer salami sausage.
WILD CARRIAGEWORKS NIGHT MARKET DETAILS
Friday, July 19, 5pm-10pm
$10 (children under 12 free)
Tickets tickets.carriageworks.com.au
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