February 13, 2012 Adelaide Now by Grant Jones
TOP chefs are throwing their hats into a different service, writes Grant Jones.
It’s the face-to-face contact which is luring some of our best-loved chefs to set up a marquee, turn on portable burners and offer handy snacks to hungry market shoppers at their food stalls of late.
Kylie Kwong rises at 4.30am on a Saturday to load up her van, Alex Herbert unpacks boxes at 7am, ex-Tetsuya chef Darren Robertson sells pulled pork buns at Bondi Farmers Markets and Tony Bilson is about to throw his chef’s hat into the market ring.
Despite now opening for dinner at his Three Blue Ducks cafe in Bronte, Darren fronts up at Bondi Public School each Saturday to sell his pulled pork buns and slaw.
“I quite like the mornings. If I don’t do the markets, I’ll do breakfast (at the Ducks) on a Sunday,” he says. “We are used to working hard and a lot of fellow market chefs are from fine dining backgrounds and, to be honest, we don’t work as long or as hard as those guys. Working at the markets, you get to talk to people and it’s completely different.”
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