Summer Hill Grand Food Bazaar

Wednesday, 20 October 2010

I’m finally back on Australian time after a whirlwind trip to Turkey and Egypt but my taste buds seem to have been left behind. Kebabs, baklava and marvellous mezzes made up most of my diet for three weeks overseas and after catching up with old favourites (sushi, Thai and oh so much salad) I needed hummus and a shish fix.

The Summer Hill Grand Food Bazaar was held on Saturday as part of Crave Sydney, our city’s month-long international food festival. Summerhill’s village centre was given over to local Middle Eastern providores and restaurateurs who came out in force for a day full of family friendly food education.

When we arrived at around 11am, deliciousness

was wafting on the air blocks away. The streets

were filled with smoke from dozens of BBQs and

fired up grills. We tried soft and heavy rabbit

croquettes from Jason at La Candela, freshly fried

octopus and chilli prawns from Pier 26 and

pistachio birds nest from Summer Hill Village

Fruit Shop. That was round one.

Rabbit Croquettes from Jason at La Candela,

Pier 26 fried seafood, birds nest pastries

from Summer Hill Village Fruit Shop.

Gus’ Goodies- shish kebabs and families enjoying the bazaar

At Decolata Café in front of a table groaning with homemade baklava, the teenage girl next to me asked what baklava was. I’m proud I restrained myself- she walked off while I was still deciding whether to smack her or try to push the nearest honey, nut and pastry parcel down her throat. But, aside from those actions being perhaps overly violent, this is what the Bazaar was all about.

Baklava and more

The whole family helps out at Summer Hill Village Fruit Shop

The locals at Summer Hill are used to seeing tubs of homemade hummus and tzatziki in their corner store. They can pick up baklava or kourabies anytime. Hopefully that girl will go out of her way to add a bit of diversity to her diet. The Summer Hill shop owners threw open their doors at the Grand Food Bazaar and if just one person goes away with a better understanding of multicultural cuisines, it was a huge success.