5 Questions with Bao Wow

Can you give us a little bit of insight behind the origins of Bao Wow

Originally known as "Gua Bao", it's Taiwanese streetfood that has come into fashion in fine dining restaurants internationally over the past few years but hasn't really been available on the cheap eats scene in Sydney.

The true Taiwanese version has a slice of braised pork belly, coriander, peanuts, pickles, mustard greens and red sugar.  

I've known I've wanted to run my own stall for a while now and when I came across Gua Bao I knew it was the perfect product to sell.  

The original food is excellent but I decided to freshen it up to suit our climate and culture and my own personal taste.  I think the balance between the freshness of the herbs and cucumber combined with the juicy porked roll and fluffy steamed bun makes a perfect match for market brunch.

Even though still somewhat "new" to Kings Cross Markets, you have already established yourself as a firm favourite.  How encouraging has this been for you

To be honest it's a total surprise.  I took a risk and it's definitely paying off.  We've only been going for about 6 weeks and this is my first experience at running a market stall, so I wasn't sure what to expect, but we have already weekly regulars!

It's a fantastic feeling when someone buys a Bao, then comes back to tell me how much they enjoyed it.  Hearing feedback really makes it all worthwhile.

Where do you source your produce from and how long does it take to prep for market

We get our free range pork from AC Butchery in Leichhardt which has a really great range of meat products, and all our vege and herbs from the Vietnamese supermarkets in Marrickvile (around the corner from my house).  I do all the prep on the Friday before market (eg: making the dough and rolling out over 100 buns that are triple proofed, braising the pork so I can pull it in the morning).  

It's pretty labour intensive but it's worth it for the end product.

What is it about market life that keeps it "real" for you

Being able to work outdoors is part of the reason I was drawn to market life and it's as rewarding as I thought it would be (although we haven't had a rainy day yet!).

I also love the camaraderie between stallholders, swapping Bao for a bunch of organic bananas or the best baklava in the world from two stalls down.

In 5 words, how would you sump up life as a stallie at Kings Cross Market

Tiring, rewarding, exciting and delicious

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Delicious is as delicious does and if they sell out week in week out then obviously they are doing something right!

With thanks to Bao Wow for not only sharing some time and photos with us but being part of our Saturday Kings Cross Market Family and as the man who wears the hat says "do yourself a favour" and make sure you swing by to try one of these little beauties (ps: while you're at it, why not let them know you've read the blog too!)

Simon and his Byron Bay Chopping Boards

Can you give us a little bit of background as to the origins of Byron Bay Chopping Boards and how it came to be a fundamental part of your life

Byron Bay Chopping Boards was established in early 2000 by myself, chef Simon Hart. Travelling through the beautiful hinterland in Byron Bay, I saw camphor laurel wood was being used as chopping boards, due to its powerful anti-bacterial qualities.

Excited about this wood's unique properties, I then began making chopping boards for myself, fellow chefs and friends.  This "interest" quickly became a passion and these boards are now used in many of Australia's top restaurants, sold in retail outlets as well as markets such as Kings Cross Markets.

Chef Manu Feildel @ Sydney Taste 2012

The wood is sourced in a sustainable manner from the Byron Bay hinterland where once selected due to its grain quality, it is then handcrafted into a durable and professional quality chopping board and/or presentation platter.

We are also proud to be Australian owned and operated and practice eco friendly and sustainable business practices!

Where do you source your wood from and is it done in a sustainable and eco-friendly way

The camphor laurel tree is a large evergreen tree which can grow up to 20m in height, has leaves which are glossy and waxy and smell of camphor when you crush them.

This is a 100% eco friendly timber which we source from around the Byron Bay area.

We will always look at the timber and let the grain of the wood guide us in to how we make a special piece.

What has been your biggest seller to date

We have such a big range of boards from mini's (which are really popular), classics (which are the same sizes with either red cedar or silky oak handle) and have some boards which are as big as 700/800mm x 500mm

Sometimes we even put some crystals in the knots of the timber!  

You sell your boards at a few of our markets.  Have you noticed any predominant preferences depending upon the locale

I don't think I have found a pattern as yet, but we do get such a great mix of locals, overseas visitors and interstate visitors it's all good in our books!

Market life can be a little "difficult" at times (ie. raining cats and dogs or heat like no other), what is it that keeps you coming back

We love outdoor conditions, being amongst the trees, talking to everyday people, getting feedback from customers, talking about food and recipes etc.

The Organic Food Markets brings very food conscious types who love to cook, so when you great produce it's great to use a nice eco-friendly chopping board to go with your beautifully prepared food!

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Not only can you find Simon and his amazing range of boards, bowls and more at our markets, he will explain how to care for it and even wrap it up (in an eco friendly way naturally!) if you ask nicely!

Muchos Gracias stgrammers

omar

@bayswater15

david

@thewholylife

danni

Yaz

@whenitrainsitpours

5 Questions with Bowen's the BEST Bacon & Egg Roll to be had on a Saturday

Bowen's Bacon & Egg rolls have developed quite a reputation around Kings Cross Market and beyond. What's the secret (or would you have to silence us permanently before telling!)

The special ingredient is probably attention to detail. Yes we use very high quality ingredients, but that alone doesn't guarantee success.  It's the way the egg & bacon are cooked, the amount of bacon we put on each roll, even the way the bread roll is cut.  

But most importantly, it's the people in the stall - that's the most critical part of almost any business; getting the right people.  If you don't have the right people you can't do any of these things well.

Why markets?

My wife started to have children and now we have 6. This meant she couldn't work anymore during the week which was the perfect opportunity to do what I had always wanted to do: set up a market stall.

Always there with a smile, always happy to chat with customers, the Bowen's mob are a part of what (we feel at least) "makes" Kings Cross Markets THE place to hang on a Saturday morning

What is it about market life that sets it apart from shopfront retail

Well about the "Bowen mob" first - you can't train someone to be friendly like that. Giving someone a great roll and having a tiny chat can literally make their morning.

On the question of retail: I suppose the difference is that market allows people to connect with the old world.  Markets have existed for literally thousands of years.  It's a much less formal environment.

Rain, hail or shine you are there weekend in weekend out.  How is that for you

When it's pouring with the rain the die-hards still come out.  On days like that you make just enough to buy a coffee, but we're there for them regardless - every week without fail.

The perfect day for us is a brisk but sunny day in winter.

For anyone who has yet to discover the delights of the Bowen's Bacon & Egg Roll Saturday Routine, what 5 words would you use to get them to get in there and give it a go

We have vegetarian customers - REALLY!

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Now want to see what all the fuss is about and why it is IMPERATIVE you join the throngs of die-hard fans who have been known to travel quite a distance simply to grab a bacon & egg roll?

And yes, they do have vegetarian customers!