CLOCKWISE: SALAD of POACHED ORGANIC TURKEY with ZUCCHINI SLIVERS, PARSLEY and SMOKED ALMONDS, BROAD BEANS with RICOTTA and LEMON and MINT, SALAD of SMOKED EEL with FENNEL and HORSERADISH, and ROSEMARY FOCACCIA. Accompanied by the signature drink, a BLOOD ORANGE CAMPARI.
Clean, light, fresh. Real food, cooked to perfection with fresh whole ingredients. With a nod to Italy, and a strong vegetarian base, Sydney food photographer Petrina Tinslay, reports the new hot place to eat in Sydney right now is JOHN AND PETER CANTEEN AT CARRIAGEWORKS.
The story's this: John Wilson and Peter Lin started catering over 10 years ago, and opened the canteen in Eveleigh originally as a 'pop up'. Eveleigh, Redfern (at least when I was in Sydney), was hardly a destination hot spot for a sleek night out. But now this railway industrial wasteland, which still tweaks the odd train, has a lively farmers market, which houses organic producers, florists, providores as well as some chef food stalls. (Including Kylie Kwong).
WHAT TO ORDER? Petrina recommends the Pork Belly. The Broad Beans with Ricotta, Lemon and Mint, The Polenta Chips. And a good friend of hers always orders the Cime di Rapa cooked with Garlic and Anchovies. Salty deliciousness!
Petrina Tinslay is a Sydney based photographer who also shoots regularly for US publications. Check out her work here.
John and Peter Canteen at Carriageworks: 245 Wilson St, Eveleigh, 2015. NSW. Australia.