Eveleigh Markets – Week 126

Billy Kwong food cart at the Eveleigh Markets: Sydney, Australia

“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 moustachioed purveyor of buffalo milk gelato at the Eveleigh Markets: Sydney, Australia

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.

Flowers for sale at the Eveleigh Markets: Sydney, Australia

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.

Cornerstone Cafe inside the Carriageworks building: Sydney, Australia

How to get to the Eveleigh Markets & Cornerstone: 243 Wilson St, Darlington NSW 2008 (near Redfern Station). Markets are open every Saturday from 8am to 1pm.

About: Kylie Kwong

Breville Juice Fountain: Week 94

Polaroid of Breville Juicer

We had discovered a Breville Juice Fountain in the kitchen downstairs.

The first day we tried it Barret erred on the side of vegetables. It didn’t have to taste good, it just had to taste healthy.  Whole bushels of carrots, beetroots and celery were minced till they bled sherbet-colored blood and their fibrous structures tossed aside like pencil shavings. He tossed in a hunk of ginger and, as an afterthought, an apple. Barret loved it but I wanted more sweetness.

The following day, we made juice for breakfast. We wanted to impress our guests with our best blend yet. In an effort to achieve maximum vitamin potential, Barret and our friend Cade decided not to peel the oranges or the grapefruit. After six or seven citrus had been tossed in they added a few stalks of rhubarb.

The juicer whirrrred and a fine mist of arterial spray shot out every time Barret raised the plunger. The result: hypnotically tropical colors with a foamy maroon head.

It was disgusting.

The rind was so incredibly tart it coated our mouths like an extremely tannic and concentrated red wine. It settled in our bellies like lead.

“Man, I am feeling all the toxins being released from my body!” Cade exclaimed. Barret nodded in solemn agreement.

I laid down on my bed and clutched my stomach. “Sure it’s not food poisoning?”

About Breville Juice Fountains

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