Over twelve spectacular sunsets this February, Sunset20°N [sunset twenty degrees north] celebrates music, food and culture in Sydney’s spectacular Barangaroo Reserve.  Sunset20°N is Sydney’s newest location to enjoy live music, located in breathtaking Gadigal Country.

Independent and strong, Sunset20°N takes inspiration from the site’s namesake, Barangaroo, a strong woman and leader of the Cammeraygal people of Sydney.  Experience a diverse line-up of mostly female artists from around Australia.  In order of appearance, Sampa the Great, Wallace, GL, Caiti Baker, Thandi Phoenix, Pirra, Mama Kin Spender and the Inner West Voices, Tesse, Tigertown, Tia Gostelow, Thelma Plum, The Morrisons, OKENYO, Emma Davis, Saskwatch and Emily Wurramara  – and it’s all free!  When bands are taking a break, Sydney’s best DJs will provide the soundtrack, including Shantan Wantan Ichiban, FlexMami, Natalia, Levins and Ebony Boadu, along with a special DJ set by GL and Saskwatch.

Join the celebration from 4pm on Fridays and 2pm on Saturday and Sundays.

Sunset20°N is designed by Yuwaalaraay artist and designer Lucy Simpson of Gaawaa Miyay, drawing inspiration from the setting of the sun and stories of place which lie embedded in this site.  Families will love exploring the Grandmother Tree, a large-scale interactive artwork created by Lucy Simpson and Archrival, a not-for-profit architecture organisation.

The Grandmother Tree is a meeting place for visitors to Sunset20°N, inspired by Cammeraygal story and the beautiful angophora (Sydney Red Gum), creating an unforgettable experience which plays with light, colour and movement, casting a dramatic filter across the harbour to views of the iconic Sydney skyline.

Sunset20°N will offer delicious, local, seasonal food that pays tribute to the history of Barangaroo’s breathtaking headland.  Curated by Claire Van Vuuren (Bloodwood, Popla), each weekend showcases a different female guest chef with the inaugural line-up featuring Jane Strode (Fred’s, Sydney), Analiese Gregory (Franklin, Hobart) and Thi Le (Anchovy, Melbourne).

Each guest chef has designed 2 dishes which are available on the weekend of their appearance only and are offered on a first-come, first-served basis.  You won’t want to miss out with dishes, including pickled mussels and sapphire in potato skin, barbecued bug with wattleseed and crème fraîche, damper bread with native curry sauce and a macadamia and honey tart with crème fraîche sorbet.

In addition to the guest chef menu items, dishes designed by Bloodwood’s Claire Van Vuuren will be available across all four weekends.  Experience the taste of native ingredients featured in blackened chicken with Davidson plum and Sriracha, pork and pickled muntries taco and smoked greens plus freshly shucked Pambula rock oysters.

The drinks list features predominantly organic, biodynamic wines from female winemakers across Australia.  Cool down with beers from local Marrickville brewer Philter, founded by one of Australia’s first and most highly regarded female brewers, Sam Fuss. Each weekend will also feature a signature cocktail such as the Saltbush Margarita, Davidson Plum Cosmo and Lemon Myrtle Tom Collins.  

On the four Saturdays, from 2.30pm to 4.30pm, there will be free cultural workshops hosted by Barangaroo Delivery Authority’s Aboriginal Visitor Services guides that focus on the Aboriginal heritage and living culture of the site.  Visitors can learn about traditional weaving, music, language and possum skin art.

Food lovers will be treated to cooking demonstrations by the guest chef each Sunday from 2.30pm to 3.30pm. Learn how to shuck oysters and cure fish with Bloodwood’sClaire Van Vuuren, discover how to blend and balance native spices and traditional curry methods with Anchovy’s Thi Le and take your pastry making skills to the next level by learning how to introduce native ingredients with Fred’s Jane Strode.  All food workshops will be hosted by Andrew Levins, the DJ, chef and writer who presents and produces the culture podcast, The Mitchen.

There will be a limit to the number of people in each workshop and cooking demonstration – 50 for some and 100 for others.  Bookings will not be possible and enrolments will be on the basis of first in.

Source: Sunset20°North