Good Food Month is on in Sydney throughout October, with a variety of spectacular events for foodies of all kinds. Whether you live for street-food snacks or enjoy a more sophisticated dining experience, the festival is a food lover’s soiree not to be missed.
To find out more about what to expect this year, I spoke to some of the people involved in creating the month-long food extravaganza.
A crowd favourite, the Night Noodle Markets are on again from the 5th to the 19th of October. In the beautiful surrounds of Hyde Park, the Asian hawker-style market will host up 40 plus stalls of sensational street food such as that of southern Indian and Sri Lankan inspired restaurant INDU.
Head Chef James Wallis explained that people should look out for INDU’s Goat’s leg Dosa with zucchini raita and bacon jam, a firm favourite at the restaurant.
“There are some awesome and unique flavours we are bringing to the Night Noodle Markets – borrowing from the villages and the coast. For instance, we are using slow-cooked goat in one of our dishes and bittermelon in another which is an interesting vegetable that adds a nice twist to dishes.”
With culinary royalty like Marco Pierre White, Good Food Month needed a place to host some of their fantastic events, so interior designer Caroline Beresford has created Hyde Park Palms – a Palm Springs inspired pop-up. She explained that she was drawn to Palm Springs’ status as a celebrity oasis and wanted to emulate that in Sydney’s CBD.
“The guest’s culinary experiences will be heightened as soon as they walk up through the steps into our Hyde Park Palms oasis. We are creating a space where foodies can indulge in their favourite chefs’ latest creations whilst feeling like they have been invited into a Palm Springs House Party.
“The venue has been fitted out with original mid-Century furniture, shaggy carpets, beautifully curated Art adorning the walls. We have created a VIP section and an outdoor deck area – so the guests can move through the space, like they are at a house party.”
Another big name at this year’s festival is OzHarvest Chef Travis Harvey. With the help of Rockpool Bar & Grill’s Corey Costelloe, he has created a fine dining experience out of rescued food.
The evening Let’s Talk About the Future of Food, held on October 12th, will feature a discussion led by OzHarvest Founder Ronnie Khan on securing the future of food. Tickets are $150 and include a three-course meal co-created by Mr. Harvey himself.
“Corey and I have spoken about what they will have leftover from the Marco Pierre White dinner that we can use up. Rockpool is kindly producing some stock and sending us a few other things that we can play with. Rockpool is always super supportive whenever we need help. It’s looking like a very interesting and cool menu. But if course, the best way to avoid food waste is to make something delicious so that that is the first priority”.
Good Food Month Sydney is bringing a lot to the table this year so prepare to enjoy all the food and fun the event has to offer.