It’s time to throw away any plans you may have had for hibernation this winter – Carriageworks has just unveiled a busy calendar of foodie events that will undoubtedly get you out of the house, no matter the temperature.

“As we head into winter it is time to rug up and eat hearty, warming food to keep the internal fire burning and the sniffles at bay. Rug up with those beanies, scarves and berets, get your pooch jackets on and head down to the Carriageworks Farmers Market,” says Creative Director of the Carriageworks Farmers Market Mike McEnearney.

What McEnearney is referring to is the launch of the market’s 2019 program today which confirmed the return of the Carriageworks Winter Night Market, alongside the re-emergence of the Chef Masterclass Series, Sydney MAD Mondays and free seasonal food demonstrations at the weekly Farmers Markets every Saturday.

The star of the show is undoubtedly the Carriageworks Winter Market, which this year will be curated by Biota’s James Viles. Fittingly for the man behind Biota Barn, the June event will be focused around all things ‘wild’.  Producers galore will descend on the markets, showcasing their wild, seasonal and ethically sourced ingredients, alongside live cooking demonstrations and entertainment. “Wild food not only means wild edibles, it also means using the entire ingredient,” explains Viles.

“I want to encourage visitors to Carriageworks Night Market to think inventively about where to source and how to use the entire ingredient. This gives us a profound respect for what we are about to eat, and how we eat it. It also flows into a mindful life practice, a less-is-more approach to day to day living. My driving passion is to re-connect with the wilderness and with wild and seasonal produce; the question is do we know how?”

Then there’s the Masterclass Series, held in partnership with Smeg Australia. This year’s showcase has confirmed the appearance of Rodney Dunn of Agrarian Kitchen talking winter vegetables, Analiese Gregory of Tasmania’s Franklin who will explore seafood cooking, and Automata’s Clayton Wells sharing the secrets of cooking with seaweed.

As for Sydney MAD Mondays, it’s an evening talk series designed for and by the restaurant industry named in homage to the traditional day of rest for restaurants. Founded by Noma’s René Redzepi, MAD Mondays (Danish for ‘food’) is a not-for-profit that hopes to make a difference in the cooking community. The 2019 events in August and November are curated by chef Kylie Kwong and will introduce speakers from across the food industry to explore topics including leadership and migration.