Culturally worlds apart, but just a table away is Haile Gebergziavher, owner of A Taste of Ethiopia. A joyous and kindhearted Ethiopian man, Gerbergziavher came to Australia six years ago as a refugee. Since arriving, Gerbergziavher’s journey has been intrinsically intertwined with a love of food. Like Touchard, he learnt to cook from his family, and his sweet spices and African curries are imbued with a long history of culture and tradition. Fleeing his home, taking with him only his recipes, Gerbergziavher beams with pride when talking about his ability to share his food. "I make my own injera, a traditional flat bread, butter chicken, as well as vegetarian dishes," he says. "I love my food!" As does Sydney who has embraced Gebergziavher’s exotic fare.

Around the globe once more we arrive in Japan at Zakura. Headed up by mother and daughter duo Miran and Jina, Zakura (the restaurant) opened last year as a way of bringing the Japanese ‘eating house’ to Australia. "Everyone loves sushi and Japanese food, so we knew it would be very popular," Jina explains. "But in Japan, eating is a simple, family affair, so this is the feeling we tried to recreate here." For Miran and Jina, food is in their blood – "it is our soul, our chi." And like their fellow merchants, it brings them immense pleasure to be able to share a piece of their old home, with their new one here in Sydney.

Taj Mahal is a family business that has successfully made a memorable impression on the tastebuds of Sydneysiders. Customers are particularly fond of the take-home curries that Dhiren’s mother, Vina, prepares in their Rockdale kitchens. The sauces are lighter, and the aromatic flavours sharper, than traditional Indian sauces. Their unique approach and one-of-a-kind products have also led to a fistful of awards, including four national Australian Fiery Food Awards.

While African-Indian flavours dominate the cuisine, Dhiren is already hard at work creating the fusion food of the future, ‘AIA’, African-Indian-Australian curries.

So, why not grab a samoosa, stock up on pickles, enjoy a curry and treat yourself to a magnificent multicultural feast.

For more information on Taj Mahal Gourmet Foods, visit the Entertainment Quarter Farmers Produce Market, Moore Park, every Wednesday and Saturday 10am – 3:30pm. www.eqmoorepark.com.au

By Jo Stubberfield

Mojo Picon is the dream of Mathilde Franquelli and Allan Swarbrick to introduce traditional Spanish Canary Islands sauces and tapas to Australian taste buds. Five years ago they decided to create an outdoor tapas bar and start serving this typically Spanish cuisine. "When I was young, when the sauces came out, I knew the meat and festivities would come out too!" says the exuberant Mathilde.

Mathilde makes around 150 litres of sauce each week. "Kids love them," says Allan. It’s easy to see why; the verde is bright green with parsley and coriander, and the red picon contains cumin, but almost no chilli – they’re not spicy hot Spanish sauces. They also have no colours, flavours, preservatives or additives, and they’re gluten-free. They come in pretty little jars, or family-size squeeze bottles, and their slogan – ‘No rules, just options’ – encourages diners to try their sauces on everything.

And they seem to be rustling up plenty of regulars. The market officially opens from 10am, but Mathilde and Allan serve the nearby construction workers from 9, who love sitting at the bar and eating tapas for breakfast. Their outdoor bar is the only one in Sydney, which makes the experience even more delicious!

Fantastic value for money, Mojo Picon looks like becoming an institution in the market. As Mathilde says, "It was always a dream, to sell something so unique."

By Jade Ng

So in 2001, Sippel and two farmers from Coonamble and Nyngan began using the native drought-hardy plant saltbush to graze their lamb. They began a business – Saltbush Meats – to produce specially finished lamb from controlled grazing on saltbush pasture, and they now market the lamb under the brand, Drover’s Choice.

The two other graziers forming part of Drover’s Choice Saltbush Lamb are David Strudwick and Peter McKid. All three farmers have identified the benefits of saltbush grazing, and in particular, Oldman Saltbush. It is named for its longevity, as most plants live to well over 100 years. It is also exceptionally high in calcium and potassium. Sippel says, "Lambs fed on saltbush are healthier due to eating a more abundant range of minerals and vitamins. This also means that the lambs are free from chemicals, as they are not drenched or treated, and the plants have no fertilizers or chemicals applied either.
The end product is a lamb which is healthier, more robust in flavour, and moist and tender." Drover’s Choice also sells saltbush hogget, which is lamb aged between 15 and 24 months, and they’ve found the older animals have the best-eating quality and flavour.

Drover’s Choice Saltbush Lamb is very much a family affair, and Sippel’s eldest son Ben organises the markets in Sydney. It’s obviously a labour of love for all involved. Sippel says, "I have found it the most rewarding thing I have ever done in agriculture. To be able to sell directly to people that appreciate your product is a wonderful experience, and a welcome change."