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Event Details
Location:
Carriageworks Farmers Market
(Mike McNearney, Kitchen by Mike)
Date: Sat 05, Dec
Time: 4.30pm
View on map
Back
Event Details
Location:
Carriageworks Farmers Market
(Mike McNearney, Kitchen by Mike)
Date: Sat 05, Dec
Time: 4.30pm
View on map

Produce from the garden:

Fresh fruit, vegetables, herbs from that days market, lamb spit roast, local baked bread.

Bread form The Bread and Butter Project, Butter from Pepe Saya, Salt from Olson’s. Salad of Raw, Cured and Cooked Young Vegetables sourced from assorted Growers with Randall’s Organic Brown Rice.



Spit Roast Lamb from Farmer George with Olives from Alto and Stone Fruit from Wanaka Orchard (if available). Mixed Leaf Salad from Salad Direct.



Berry Mess, Filter Coffee From Ashton’s of Byron Bay or Fresh Mint Tea



2011 Cake Wines YWMS Shiraz (Hunter Valley)
James Squire - Nine tales Amber Ale


Mike McEnearney
(Carriageworks Farmers market, chef)

Carriageworks Farmers Market is an award-winning Farmers Market. The market is home to over 70 regular stallholders featuring a vast array of seasonal fresh produce including organic, bio, dynamic foods from Farmers and artisan food producers across New South Wales. For this the third Cake Wines Community Feast, creative force behind Carriageworks Farmers Market, Mike McEnearney, together with our 2011 Young Wine Maker Series Shiraz (Richie Harkham), we are pushing things even closer to the “source” to host an afternoon where guests will eat, drink, talk and share stories right next the markets itself.

We asked Mike what he’ll be cooking, a guy with over 25 years experience working in some of the best restaurants in the world. His response? A typically adventurous and out of the box reply...

“It will be a sourced from producers in the market, on the spur of the moment which makes things exciting for me and the guests. The food (except the lamb) will evolve through out the day into the final menu. Its cooking by the seat of your pants and letting nature tell you whats good, rather than the other way around. I’d rather do this a bit unconventional rather than planning a menu 3 months out, which really isn’t me.” Said Mike.

The following is all subject on the day and may change at any second:

Bread form The Bread and Butter Project, Butter from Pepe Saya, Salt from Olson’s

Salad of Raw, Cured and Cooked Young Vegetables sourced from assorted Growers with Randall’s Organic Brown Rice

Spit Roast Lamb from Farmer George with Olives from Alto and Stone Fruit from Wanaka Orchard (if available)

Mixed Leaf Salad from Salad Direct 

Berry Mess

Filter Coffee From Ashton’s of Byron Bay or Fresh Mint Tea 

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