Top of the Sydney pop-ups and events for spring 2018


Double dessert trouble

Cult Japanese dessert brands Pafu and Hokkaido Baked Cheese Tarts are joining forces to open their first joint store in World Square. To celebrate the opening, the pair will be handing out 300 (kinda) free Pafu puff pastries and Hokkaido tarts. To score your Friday freebie, just challenge the store’s Harajuku girls to a game of rock, paper, scissors.

Friday, August 31 from 11am-3pm; World Square, 644 George Street, Sydney

Crack the cocoa bean

KOI Dessert Bar is paying homage to the origins of chocolate with a life-like limited-edition “cocoa bean” made with premium French couverture chocolate by Cacao Barry. Available for two days at the Smooth Festival of Chocolate, the creation celebrates chocolate in its natural form, with an outer layer of vanilla-whipped ganache and an inner layer of milk couverture chocolate and caramel cocoa nibs.

KOI Dessert Bar x Cacao Barry stall (Stand H14-15), Smooth Festival of Chocolate, Saturday, September 1 to Sunday, September 2; Sydney Showgrounds, Sydney Olympic Park,

Go north

Heading Byron way? Wend your way to the Sample Food Festival at Bangalow Showgrounds, supported by chefs Darren Robertson, Shannon Bennett and Zeb Gilbert. More than 100 stalls and 26 restaurants will be represented, including local hero Harvest Newyrbar. Tickets $5 per adult, children free.

Saturday, September 1 from 8am to 4pm; Bangalow Showgrounds, 1 Market Street, Bangalow

​Pintxos bar

Craving authentic pintxos? Neutral Bay’s La Despensa will team up with the Sydney Basque Club Gure Txoko to transform into a pintxos bar on the evening of Tuesday, September 4. Your $99 ticket includes all pintxos and three drinks.

Tuesday, September 4 at 6.30pm; La Despensa, 159 Wycombe Road, Neutral Bay,

Street food feast

Have a crowd to feed? Tuck into a street food feast at chef Luke Nguyen’s Fat Noodle. Its Fat Noodle Feast ($59pp) includes salt and pepper tofu, lemongrass shaking beef and prawn pad Thai. Or go all-out with the Fat Fat Feast ($69pp), with pork rice paper rolls, nyonya crispy chicken, beef pad see ew and Indonesian chicken rendang.

Until September 30; Fat Noodle, The Star, 80 Pyrmont Street, Pyrmont,

Louisiana-inspired high tea

Here’s a high tea with a difference. Barangaroo’s NOLA Smokehouse and Bar is hosting a Louisiana-inspired high tea ($70pp) on the last Sunday of each month until October, serving up lobster rolls, smoked chicken rolls, scones with peach marmalade, s’mores with passionfruit and chocolate ganache, and pecan tart. With a cocktail or glass of champagne, of course, or bottomless booze-free drinks.

Last Sunday of the month until October; NOLA Smokehouse and Bar, Level 1, Tower 1, 100 Barangaroo Avenue, Barangaroo,

Ruby chocolate

Want to sample Callebaut’s new ruby chocolate before its official launch this year? Head to Textbook Boulangerie Patisserie in Alexandria or Josophan’s Fine Chocolates in Leura to taste what all the fuss is about. If you can’t schlep it that far, order online at Kirsten Tibballs’s Savour Chocolate & Patisserie School instead.

Textbook Boulangerie Patisserie, 274 Botany Road, Alexandria, Alexandria or Josophan’s Fine Chocolates, 132 Leura Mall, Leura

Top chefs take over Mary’s

Join the cool kids at Mary’s Newtown on the last Monday of every month for Jump in the Fire, a menu takeover by top chefs from around the country. Entry is free; expect local bands, top wine producers and sommeliers, and the occasional pre-dinner masterclass (ticketed). The September line-up includes Melbourne’s Campbell Burton of wine distributor Campbell Burton Wines with chef Josh Murphy. Hobart’s Roger and Sue of Living Wines have been locked in for October with Luke Burgess (Ex-Garagiste, Gun for Hire, Handsome Man), while November includes Giovanni Paradiso (10 William St, Fratelli Paradiso, Paradiso Wine Imports, Sydney).

Last Monday of every month; Mary’s, 6 Mary Street, Newtown

Cocktail classes

Master the art of mixology at The Botanist, with cocktail classes using foraged ingredients and international spirits. Shake and sip two ($50pp), three ($65pp) or four ($80pp) cocktails during your masterclass. (Snacks menu $20pp or feast menu $49pp extra.) If bevvies aren’t your thing, try a floral crafternoon making flower crowns. Each workshop fresh flowers and floristry equipment led by a floral host ($80pp with snacks, or $109pp with banquet menu, cocktail $15pp extra).

Cocktail classes available any day, noon-5pm; Flower workshops available Thurs-Sun; The Botanist, 17 Willoughby Street, Kirribilli,

Etelek x Bar Rochford

A pop-up within a pop-up? Why not. Adam Wolfers and Marc Dempsey, the team behind Potts Point’s Etelek, will host a visit from Canberra’s Bar Rochford on Sunday, September 16, including a guest DJ, unique wines and original cocktail recipes.

Sunday, September 16 from 2pm; Etelek, 5-9 Roslyn Street, Potts Point,

High tea goes west

Head to the five-star William Inglis hotel for high tea with an equine theme. Nibble on finger sandwiches, fresh scones and tiny cakes while sipping on tea and coffee at the venue’s cosy 1876 Lounge Bar ($49pp or $59 with a glass of champagne).

Every Saturday and Sunday from noon-5pm; William Inglis, 155 Gov Macquarie Drive, Warwick Farm,

Make your own cheese

Add cheese-making to your repertoire, and make your very own batch of fresh creamy cheese to take home. Inner west hub The Tramsheds will hold two workshops each month until November, focussing on burrata and bocconcini or Mediterranean cheeses (feta, halloumi and chevre).

Workshops until November; 1 Dalgal Way, Forest Lodge, tickets from $75 at

Sunday drinks

Meet “Casa Domingo”, the alter ego of underground Paddington bar Charlie Parker’s. On Sunday nights, the venue will transform into a stylish hideaway serving $15 Cuban cocktails and $8 bar snacks from Fred’s chef Danielle Alvarez. Expect Cuban sandwiches, taro fritters with soffrito mayonnaise, kingfish crudo with avocado pineapple and jalapenos, and crispy pig’s ears.

Sunday nights; Charlie Parker’s, 380 Oxford Street, Paddington,

Fresh produce at Fred’s

Start the weekend Euro-style at Fred’s front bar, which will transform into a cafe serving pastries, coffee and produce boxes from Sift Produce every Saturday. All baked goods are home-made in the Fred’s kitchen using organic butter and flour.

Saturday mornings; Fred’s, 380 Oxford Street, Paddington, Order produce boxes at

Eats for good at Bondi

Bondi Beach Public Bar has teamed up with inner westie institution Deus Ex Machina to raise money for drought-affected communities. Chefs Monty Koludrovic and Josh Carrick will present their Farmraizer menu for a week in September, featuring signature pub classics for the whole family, alongside beers from Colonial Brewing Co. More than $1500 worth of donated prizes from Deus Ex Machina will be up for grabs. All proceeds go towards Rural Aid.

Saturday, September 22 to Saturday, September 29; Bondi Beach Public Bar, 180 Campbell Parade, Bondi Beach,

Tuesday feast at Hartsyard

Did anyone say beer can chicken? Chef Gregory Llewellyn revisits his childhood holidays with a southern-inspired menu at Hartsyard. Head to Enmore on Tuesday, September 18 for a Dirty Deep South Dinner, including baked clams, pickles, butter rolls, marron crayfish and beer can chicken. Plus cocktails, of course.

Tuesday, September 18; Hartsyard, 33 Enmore Road, Newtown,

No-waste feasting

You won’t waste a skerrick at OzHarvest’s “all taste no waste” dinner series. For three nights, Electrolux has teamed up with Nomad chef Jacqui Challinor, Biota’s James Viles and Mitch Orr from ACME, among others, to transform waste foods into delicious meals. All proceeds will go to OzHarvest.

Three nights from Wednesday, September 19 – Friday, September 21; Electrolux Experience Centre, Mascot, $90 tickets from

Food truck festival

Everyone loves a good food truck but can you handle a whole weekend of them? Head to Bella Vista for a pet- and child-friendly festival featuring truck fare such as burgers, pastries and cheesesteaks alongside live music, inflatable zones and pony rides. Free entry, no alcohol.

September 8-9 from noon to 9pm; Park Feast Food Truck Festival, Bella Vista Farm, Norwest Boulevard, Bella Vista,

Mexican mood

Celebrate Mexico’s national day of independence – dia de la Independencia – with a five-course Mexican feast with beverages ($119pp). Think seared sea scallop with pepita green apple salsa and crispy pork belly alongside a 2016 Manaz or barbecued lamb and Argentinian chimichurri with a 2013 Acrata Portada.

Tuesday, September 18 at 6.30pm; Tequila Mockingbird, 6 Heeley Street, Paddington,

Food props sale

Tableware need a spruce up? Head to Prop Stop’s closing down sale, where you’ll find all the props (crockery, cutlery, etc) food photographers and stylists use to trick up your tabletop, sourced from all around the world.

September 7-9; Prop Stop, Unit 104, 30-40 Harcourt Parade, Rosebery,

Welcome spring

Celebrate the arrival of spring at Sake with a choice of five sakura-infused cocktails throughout September or a champagne dinner on Tuesday, September 18 surrounded by pink cherry blossom. The six-course $290 menu includes snow crab sunomono, garfish sashimi and a creative dish called “truffle cheese pork mille-feuille katsu”.

Tuesday, September 18 at 6.30pm; Sake, 12 Argyle Street, The Rocks,

Forage to feast

Learn how to forage for your own food, and finish with a feast with foraging advocate Diego Bonetto’s “forage to feast” tour with food stylist Marnee Fox. You’ll learn how to identify 15 local edible plants, share recipes and styling tips while enjoying a long-table feast by the river. Free foraging guide included.

Sunday, September 30, 10am-1pm;

Oktoberfest is go

Raise a stein to Oktoberfest at Rockpool Dining Group’s Munich Brauhaus, The Bavarian and The Bavarian Beerhaus. Festivities kick off on Saturday, September 22, with oompah bands, yodelling, costume comps, stein-holding championships and, of course, bier tents. For the next six weeks, celebrate with a special three-course ($45pp), four-course ($60pp) or shared feast menu ($64pp), alongside authentic Bavarian brews.

Various venues,

Good Food Month celebrates 20 years

Sydney Good Food Month, presented by Citi, will celebrate 20 years of food events this October. From the return of pop-up Hyde Park Palms to the ever-popular Night Noodle Markets, this year’s anniversary will play host to culinary masters Neil Perry, Bill Granger, Christine Manfield, Stephanie Alexander and Ross Lusted, among others, alongside sizzling stalls such as Hoy Pinoy, Chur Burger, Mr Bao and more.

Various locations across Sydney throughout October;

Ruling the roost

Hot chicken, with a cheffy spin? Head to Belles Hot Chicken for its “rulers of the roost” one-day chef specials, made in collaboration with a guest chef. Shannon Martinez from Melbourne’s vegan hot spot Smith & Daughters is next on the list, so mark it in your calendar, kids.

Sunday, November 4; Belles Hot Chicken Tramsheds, 1 Dalgal Way, Forest Lodge,

Fireside dinners in the mountains

Head to Lawson in the Blue Mountains for Lyttleton Stores’ pop-up community dinners, held on the first Saturday of every month. Founder Jacinta Carmichael-Parissi will be serving up three nourishing courses alongside art, live music and fireside long-table dining.

First Saturday of the month; 1 Badgery Crescent, Lawson, $50 tickets at

Melbourne Cup

Sip a classic margarita and enjoy an eight-dish Latin American banquet as you watch this year’s race at this Paddington hot spot ($100pp, plus drinks package $60pp).

Tuesday, November 6 from noon-3pm; Tequila Mockingbird, 6 Heeley Street, Paddington,

Barangaroo food fest

This “immersive experience fusing food, culture and music” over four days at Barangaroo includes a chef line-up curated by Mark Best. The Taste of Sydney Collective will include collaborative kitchens featuring 32 chefs from different restaurants, including Clayton Wells, Palisa Anderson, Darren Robertson, Skye Gyngell and more.

Thursday, November 8 to Sunday, November, 11; The Cutaway at Barangaroo,

If you’d like your pop-up or event to be considered, please email:

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