Paddy's re-imagined: discover Sydney's new gourmet market

Sydney has a new gourmet destination with the launch of Hay St Market at Paddy’s - which opened this week.

The concept is described as "a celebration of food, culture and community, bringing together a dynamic collection of traders under one roof in the heart of Haymarket".

It has to be an improvement on some of the dire recent local offerings.

Spanning 3,000 square metres of Paddy’s Markets, Hay St Market is home to over 48 traders offering more than 25 different cuisines.

At its heart, it’s an open, bustling space that shifts from morning to an after-dark foodie destination. I'm told that "visitors can snack on the go, kick back with a bite, grab something for home or chill out at Cans & Crates or Traders Bar".

The multi-million dollar transformation is designed to revitalise the Haymarket precinct, increase tourism and create more than 300 jobs.

“We’ve left no stone unturned in creating Hay St Market at Paddy’s - an affordable destination that Sydney can be proud of, where visitors can eat, drink, and shop," says says Joseph Murray, group CEO and managing director of Doltone Hospitality Group.

"Inspired by some of the world’s best markets, we’ve built something extraordinary that harnesses Sydney’s cultural diversity, offers a twist on tradition, and taps into our collective love of food and beverage.”

Leading chefs including Luke Nguyen (above) and Mark Olive are involved

Also joining the market is Tim Casey, a specialist butcher with over 50 years of experience, including as former head butcher at Rockpool; cheesemonger Christina Murphy, and The Signorelli Bros greengrocer.

Specialty coffee will be roasted in-house with Genovese’s finest beans at Hay St Roasters.

“While our food offering is phenomenal, we are also excited to bring to life the speciality traders within Hay St Market at Paddy’s,” added Murray.

Image: Esteban La Tessa 

Leading chefs aim to make sweet music with special Opera House dinners

 

Four of Australia's most prominent chefs will be hosting a series of special dinners at Sydney Opera House during August. 

Chefs of the House is a new dining experience starting on August 1 and featuring the four chefs who already pan handle at the Sydney icon. 

The four acclaimed Opera House chefs - Matt Moran (Opera Bar and House Canteen), Peter Gilmore (Bennelong), Mark Olive (Midden by Mark Olive) and Danielle Alvarez (Yallamundi Rooms) will each host two intimate shared-table dinners in one of the Opera House’s unique venues.

As each chef guides guests through their distinct food philosophy, 270-degree projections and live music performances honouring each chef’s theme will complement the dining experience.

Sounds like fun. Sounds expensive. 

Peter Grutt, general manager of food and beverage, says: "At the Sydney Opera House, we're passionate about providing locals and visitors with extraordinary one-of-a-kind experiences - whether that’s on the stage or the plate.

“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies.

“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”

Each Chefs of the House menu will feature a signature dish that will also be available at their respective venues at the Opera House throughout August.

Winter Harvest Symphony from Danielle Alvarez (Yallamundi Rooms culinary director) will run on August 1-2. It will be an ode to the art of seasonal gastronomy with matched wines selected by sommelier Louella Mathews. 

Dreamtime by Mark Olive will run on August 8-9 will fuse native ingredients with contemporary cooking techniques and music from First Nations performers Marimayi. 

The Icons of Bennelong with Peter Gilmore will be held on August15-16 and will explore 50 years of Bennelong menus, showcasing premium Australian produce with paired fine wines. 

“It's an absolute honour to represent Bennelong and our incredible team for Chefs of the House," says Gilmore. 

The final dinners will be Ocean to Table by Matt Moran on August 29-30 with chef Moran reimagining the ‘Paddock to Plate’ philosophy he helped pioneer in Australia. The menu will be built on sustainably and locally sourced seafood served on bespoke plates glazed with crushed mollusc shells from third-generation ceramicist Sam Gordon.

“I’ve curated a menu that features some of my favourite seafood from around Australia," Moran says.

For details: https://www.sydneyoperahouse.com/chefs-house

Indigenous food to take a starring role at Sydney Opera House

Indigenous chef Mark Olive is to open a new restaurant at the Sydney Opera House in July.

To be known as Midden by Mark Olive, the eatery will showcase the talents of the Bundjalung man, who will helm the venture.

Olive will create a menu that draws on his Indigenous Australian heritage and heroes a produce-focused menu of native Australian ingredients – from wattle seed and bush honey to saltbush and succulents, the press release says.

Midden by Mark Olive will replace Portside in the western foyers of the Opera House.

Seasonal menus will feature choices like damper bread infused with native herbs served alongside whipped eucalyptus butter and blue gum-smoked barramundi; wallaby shanks braised in bush tomato, and quandong-glazed chicken stuffed with warrigal greens.

Matinee high teas will be served on Wednesdays and weekends.

“Opening a restaurant at the Sydney Opera House on Tubowgule, Gadigal country is a dream come true," says Olive.

"I could not be prouder to follow in the pioneering footsteps of leading Indigenous Australians like Rhoda Roberts, Justine Saunders and Stephen Page, who have brought incredible First Nations storytelling to this place over the past 50 years.

"Of course, the land on which the Opera House stands was a gathering place for ceremony and culture for thousands of years before the building itself was ever conceived and I hope the menu we’ve created will give guests a real taste of that millennia-old history and maybe even inspire some to cook with our vibrant native ingredients at home too.”

Sydney Opera House Chief Customer Officer Jade McKellar said: "We’re excited to welcome celebrated Indigenous Australian chef Mark Olive and Doltone Hospitality Group on board.

"Together, they will deliver an inspiring new dining experience that embraces Australia’s distinct and diverse native produce within one of the most iconic settings in the world.

"Midden by Mark Olive will be integral to the Opera House and all it stands for, and I can’t wait for our visitors and audiences to enjoy this unique food offering that celebrates our First Nations’ heritage.”

Midden will open daily for lunch and dinner plus for the matinee high teas.

For trading hours and bookings visit the Sydney Opera House website.

Image: Yazzen Omar