We, Yangsie and I, drove into Sydney after 12 hours on the road. We left Brisbane at 3:30 in the morning with a car loaded up with cactus, yarn, stools, crates and more to make it to the Finders Keepers Markets in Sydney. I don’t think I’ve talked about our little business in blogistan, but there it is.
We arrived into Sydney about 4, where Yangmeister was suitably impressed that I could navigate from North Sydney to Newtown without a map. I was more impressed that we managed to find an amazing gelato shop within walking distance of our uber cools hosts! The cups above held balsamic vinegar strawberries and vanilla gelato as well as a pistachio, rosewater and cardamon one. Amazeballs.
Best Breakfast in Sydney goes to Fleetwood Macchiato in Erskineville. This was AMAZING. Pictured here are my poached eggs on pearl barley with cauliflower, stout jam and chervil. That Stout jam – I asked if I could take some home. Sadly, no. I am so definitely taking the spouse here next time we are in Sydney!
We went on a food pilgrimage after our amazing breakfast – Kakawa chocolates in Darlinghurst, the Potts Point outlet of the Bourke Street bakery, Din Tai Fung in the city and then we just kept walking all the way back to Newtown. After being crammed into the car for the previous day, it was a delight to walk in perfect Sydney Autumn weather and wonder about how the markets might be.
Chippendale was beautiful, lots of street art, terraces, quirky cafes and sweet stores. I love that Sydney has so many beautiful dogs, edible gardens on the street and quirks around each bend.
And then we went to the markets, sold our wares successfully and came home.
We got lost on a back road to Brisbane, but it was amazing. We went from this densely canopied section of road to this:
It literally had me in giggles of awe. I love being dwarfed by nature and this little corner of the universe certainly had me there.
The trip was incredible – excellent food, company and business are more than enough to keep me happy. I am so very thankful that we had this opportunity and I can’t wait to do something similar in the times to come.