“I chose the wallaby tail for you,” Barret said with a mischievous look. “It was either that or the rice cake with macadamia nuts and crushed crickets.”
“Wow, ok. What are you trying?”
“The steamed pork bun.”
I think Barret missed the point.
For the last few years Chef Kylie Kwong has been introducing restaurant-goers to sustainable, quality food- the kind that’s locally sourced and underutilized. Her menu includes native plants like Coorong bower spinach, warrigal greens and quandongs alongside Chinese staples like dumplings and silken tofu. She also sources carbon-neutral meat like wallaby, which is raised using 70-90% less water than sheep or cows.
No matter what you order at Kylie Kwong’s weekend food cart (named Billy Kwong), you are bound to get something delicious. Although, the same could be said for everything else sold Saturday morning at the Eveleigh Markets.
The award-winning produce market somehow made shopping for parsley and cauliflower cool. In need of Portobello mushrooms? Go talk to the hip young Aussies who looked they had just docked their sailboat to rescue an injured puppy on the wharf. Looking for a sweet treat? Try the moustachioed purveyor of buffalo milk gelato.
Even the freshly cut flowers on sale were a unique mix of floral arrangement staples and distinctly Australian offerings. I particularly loved the velvety red stalk of the kangaroo paw.
When our grocery bags were completely full, the four of us headed to the onsite café. Cornerstone was a bright, airy corner of an old brick railway workshop built in the late 1800s. The massive structure not only housed the café but also multiple art venues. If that doesn’t sound appetizing enough, I can personally vouch for the tastiness of the flat whites and the comfortable leather couches. Just don’t ask me if they use organic milk.
About: Kylie Kwong