Pop up breakfast is top of the morning for Sydney Markets

Sydney Markets breakfast October 18 2013


Would you eat them in a box? Would you eat them with a fox?- From Green Eggs and Ham by Dr Seuss

Foodie or not, my food safety training makes me highly suspicious of eggs in unnatural hues.

But, just like the subtle but complete change so effectively demonstrated by punctuation pedant Lynne Truss in the book Eats, Shoots and Leaves, when a celebrated chef calls his dish “Greens, Eggs and Ham”, you'll find me chowing down appreciatively.

The wittily named “Greens, Eggs and Ham” was served up by Jared Ingersoll (now of Food for People, and of erstwhile Danks Street Depot fame), as part of the Early Bird Pop Up Breakfast at Sydney Markets on Friday, a one-off event for the Good Food Month, with proceeds going to the charity OzHarvest.

The event started with a 7am walk through the Growers' Market, where we learnt such interesting facts as the markets having top-class recycling systems for cartons and organic waste. 

True to its name, the wholesale Growers’ Market is filled with vendors selling fresh produce that have come from their farm, usually within a 40 km radius of Sydney. 

What is in season today?  Heaps of kale - flat, regular, super frilled, green and purple varieties.  Beetroot - big, baby, red or golden.  Pears - Josephine, Packham or Buerre Bosc.  Artichokes. 

As our group was ooh-ing and aah-ing over darling little punnets of edible flowers, a friendly OzHarvest volunteer came up to us with the greeting, “Aha, there you are!  They’re waiting for you for breakfast.”

And what a breakfast.  Three-course extravaganza, more like. 

The gorgeous breakfast table sat in the middle of a produce shed, surrounded by leather-aproned wholesalers who had been busy with sales and distributions since an eye-watering 11.30pm.  The table was set for 110 people, complete with tablecloths and edible table decorations obtained fresh from the markets. 

My tastebuds were gently awakened by a “Japanese-inspired broth with crab meat and mushrooms” concocted by Justin North (from the former fine diner Becasse; now at The Burger Shed). 

I spied, surprisingly, fresh orange peel in the vat of clear, wholesome goodness being nursed by North.  Quizzed about what other unexpected ingredient the vat might contain, the affable North would only murmur with a smile, “Secret grandmother’s recipe.”

Matt Kemp, who made his reputation at Restaurant Balzac and now heads Gazebo Wine Garden, served up the sweet offering – a luxe French toast.  Or, to give it its proper name: “Pain Perdu with sheep’s milk yoghurt, honeycomb and fresh berries”, with sweetly ripe raspberries and glistening black mulberries.

To complete the trio, we had Ingersoll’s Dr Seuss-inspired dish, comprising folds of prosciutto (a.k.a. parma ham, hence the ham component of the dish’s name), a pool of properly wet scrambled eggs and a tasty green tangle of micro salad leaves, asparagus, curly parsley and snow peas.

For drinks, we had watermelon juice and espresso coffee, proffered by cheery OzHarvest volunteers, with proceeds from this event being used to support OzHarvest.

If kale is not your cup of tea, you can figure out what else is currently in season, simply by reading the list of breakfast items again and picking out all the fruit and vegetable components.  According to the event publicity, the three chefs sourced their breakfast ingredients directly from the markets.  I can verify the truth of that, as I did indeed spot all those fresh foods for sale while shopping at the markets after breakfast. Purple-kale eggs and ham, anyone?


The content of this field is kept private and will not be shown publicly.
If you have your own website, enter its address here and we will link to it for you. (please include http://).
eg. http://www.mysite.com.au
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

More information about formatting options

By submitting this form, you accept the Mollom privacy policy.
To prevent automated spam submissions leave this field empty.