Carriageworks is continuing its run as your one-stop shop for arts, culture and food. It’s just announced its latest cracker of a food program for the year, and there’s a lot to sink your teeth into.

Some of Australia’s top chefs will be heading to Eveleigh to host Carriageworks’s Chef Masterclasses. Rodney Dunn (of Tasmania’s very excellent Agrarian Kitchen) will be talking up winter vegetables; Analiese Gregory (Hobart’s Franklin, ex-Bar Brose) will focus her class on native seafood; and Automata's Clayton Wells will be showing off his secrets to cooking with seaweed.

On top of that, Carriageworks will continue to present its monthly series of free seasonal cooking demonstrations. This year’s host chefs include cheesemaker Kristen Allan, Bloodwood’s Claire van Vuuren, Saga’s Andy Bowdy, Spice Temple’s Andy Evans and Belles Hot Chicken’s Morgan McGlone.

The Mad Mondays series, founded by Rene Redzepi (Copenhagen’s Noma), will return to Sydney in August and November. This global conversation program tackles the big issues facing the food world. (“Mad” means “food” in Danish.)

The Carriageworks talks will be led by Kylie Kwong (Billy Kwong), featuring a cohort of speakers from both within and outside the food industry. August’s theme will be “migration”, focusing on around how food connects us to one another, and how ingredients, people, cuisines and ideas migrate. November’s theme of “leadership” will explore how both cooks and consumers are responsible for creating a healthier and more sustainable world.

For the next instalment of the Carriageworks Winter Night Market in June, James Viles (from Bowral’s Biota) will curate a selection of Australian chefs and producers around the theme of “wild”. The full line-up will be released mid-May. “Wild food not only means wild edibles, it also means using the entire ingredient,” said Viles in a statement. “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.”

This program dovetails nicely with the weekly Carriageworks Farmers Market (headed up by creative director Mike McEnearney of Kitchen by Mike), which sees more than 75 producers selling seasonal produce sourced only from NSW.

The Carriageworks food program will be held on various dates throughout 2019. Find out more here.