Spice Temple’s Executive Chef Andy Evans spent October 2025 tracing regional Chinese ingredients from their source. This research journey through China’s bustling Chinese markets and quiet dining rooms revealed how seasonality, provenance, and tradition shape authentic regional cuisine.
Local Markets in Yunnan
During his time in China, Chef Andy visited two of Yunnan’s most distinctive markets, each offering a close look at the region’s everyday food culture.
At Zhuanxin Market, a long-standing favourite among locals, he explored displays of wild mushrooms, edible flowers, spices, and street dishes that reflect Yunnan’s familiar flavours. In contrast, Shuimuhua Market — the world’s largest wild mushroom trading hub — revealed the province’s broader reach, with more than 600 tonnes of premium varieties such as matsutake, porcini, and truffles moving through the market each day.
From Daily Produce to Global Ingredients
From humble daily produce to ingredients valued around the world, these visits gave Chef Andy a clear sense of a cuisine shaped by nature, seasonality, and long traditions.
The diverse ingredient sourcing Andy observed at these food markets in China reinforced Spice Temple’s approach to seasonal menus in Sydney and Melbourne – understanding that quality begins at the market and requires direct relationships with suppliers.
Experience the regional flavours that inspired Andy on his journey through China, brought to life in the Peony Banquet – available from October 27th for a limited time only at Spice Temple Sydney.
