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In Good Taste

Sydneysiders are invited to celebrate all things ‘food’ with a month long In Good Taste celebration including Friday night markets, Sustainability Talks and Taste Tours.

The In Good Taste Festival will include 4 Friday night markets, kicking off the festivities with the Little Lunar Night Market on Friday 28 January 2022. The night markets will see the opening of our streets to pedestrian and the installation of exciting street stalls, roving entertainment and spectacular lighting. 

Council’s In Good Taste program is proudly funded by the NSW Government’s The Festival of Place 

Thanks also to our event sponsor SBS Corporation.

Click here to view Duck Gastrique by Khanh Ong


Little Lunar Night Market - Event has passed


: Friday 28 January 2022
 Time: 4:00pm - 10:00pm
 Where: Corner MacMahon Street and Forest Road, Hurstville.

The Year of the Tiger is upon us and Lunar New Year celebrations make a return to Hurstville, kicking off with the Little Lunar Night Market.  Featuring food and artisan market stalls, 3D Chalk Art and a spectacular 3 meter tall “Year of The Tiger” installation in Hurstville Plaza.

Forest Road will come alive with festive lighting, lion dancing, stilt walkers and roving entertainment.  A must see for all.

In Good Taste Night Market - Event has passed

Date: Friday 4 February 2022, 11 February 2022 and 18 February 2022
Time: 4.00pm - 10.00pm.
Where: Corner MacMahon Street and Forest Road, Hurstville.

Continuing the festivities throughout February each Friday night market will showcase a selection of market stalls, acrobats, children’s activities and much more.

Enjoy the sunset while listening to music and snacking on some great food options.

Bush Tucker Walks - Event has passed

Join Brenden Moore and Diego Bonetto to discover the edible fruits, roots, nuts, seeds and leaves in our own backyard.

Date: Sunday 6 February 2022
Time: 11am - 1pm
Location: Oatley Park. 

Date: Sunday 13 February 2022
Time: 11am - 1pm
Location: Carss Bush Park 
Date: Sunday 20 February 2022
Time: 11am - 1pm
Location: Oatley Park 

Taste of Lunar New Year - Hurstville - Event has passed

Date: Every Saturday and Sunday from 29 January to 20 February 2022
Time: 11.00am - 12.30pm. 
Where: Hurstville

A back-stage pass to Georges River’s most authentic and modern multicultural cuisines. 

The tours are run in conjunction with Taste Cultural Food Tours – a charity that invests profits in training and employment opportunities for migrants and refugees, supporting them into the career path of their choosing.

For more information, costs and to book for these events, please click on the direct links to the events in the table. Alternatively, you can visit our What's On events page.

Duck Gastrique by Khanh Ong

If you watched cook and TV personality, Khanh Ong, fire up the kitchen with his Duck Gastrique and want to recreate the dish yourself, here’s the recipe.


Ingredients Equipment
200ml red wine vinegar 1 small pot
120g white sugar 1 silicon spatula
100g dried currants 1 tablespoon
200ml water  

Herb salad

Ingredients Equipment
1 handful bean shoots washed Large mixing bowl
1 bunch coriander leaves picked Tongs
1 bunch mint leaves picked  
1 bunch Vietnamese mint leaves picked  
1 bunch of watercress washed or radicchio leaves washed  

Nuoc Mam

Ingredients Equipment
1 long red chilli finely chopped Small mixing bowl
2 cloves of garlic finely chopped 3 teaspoons
1 thumb-sized piece of ginger Microplane
Bottle of fish sauce Chef’s knife
Juice of 3 limes Citrus juicer
60g sugar white 2 burners

Extra Equipment

  • Chopping board
  • 2 tea towels
  • Apron
  • Flat, round plate to serve the dish on
  • Gloves
  • 2 mixing bowls different sizes


  1. Rub skin side of the duck breast with a good pinch of salt and place skin side down in a cold fry pan. Place the pan on a medium heat and let the fat slowly render out from the breast for 12-15 minutes. Flip the duck breast over and cook for a further 4-6 minutes until medium. Set aside to rest.

  2. While the duck breast is cooking, add vinegar, sugar, 100ml water, ginger and currants into a pot on medium heat and let the currants rehydrate. Cook until the liquid reduces by ½.

  3. Slice the duck, plate it up and spoon over the currant sauce.

  4. To make the nuoc mam sauce, mix water and sugar in a medium bowl until the sugar has dissolved. Quarter and juice one of the limes into the sugar water, and add 3/4 of the fish sauce. Finely chop 2 cloves of garlic, 3 chillies and add to the sauce. Taste and add leftover ingredients until the sauce is balanced. It should be sweet, sour and salty, with a kick of chilli.

  5. Place the bean shoots, Vietnamese mint, mint, coriander and watercress into a mixing bowl and pour ¼ cup of the dressing over and serve next to the duck.

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