|Restaurant Balzac's seared regal king salmon with a salad|
of pomegranate, mint and feta
|The stylish ladies from Monday Morning Cooking Club|
|Alex Herbert from Bird Cow Fish shows off her wares|
Berowra Waters Inn
Unless you have access to a seaplane or boat and a stack of cash, Berowra Waters Inn might be 'out' of many a diner's budget. Hit up their stand for their chilled vichyssoise, oyster beignets and salmon roe, or the slow cooked fillet of ocean trout, with 'French onion soup' puree and pepper oxtail croustillant.
Four in Hand
This Paddington pub dining room is no ordinary bistro - it has two hats, for starters. Chef Colin Fassnidge and his team offer up clever, beautifully balanced dishes using seasonal ingredients in unexpected combinations. Case in point, their dish of Confit pork belly, squid, chorizo and chickpea at this year's festival. Sweet lovers, take not also, his famous version of a Dark Chocolate Snickers (a deconstruction of the milkbar classic, comprising of caramel peanut ice cream, caramel nougat, chocolate ganache and crisps and a scattering of herbs.) is also on offer this year.
Having just come back from Sri Lanka, Flying Fish's offering floats the boat, with a refined take on the paradise island's cuisine. Check out the black pepper and curry leaf prawn skewers with lime and fresh coconut as a killer starter, and one of the stand out desserts at this year's festival has to be The Wattalapam - a Sri Lankan version of creme caramel, with (kithul) palm treacle and roasted cashews.
|Bird Cow Fish's tiramisu with caramel sauce|
Cotton Duck's Nigella and jerky-crustyed Hiramasa kingfish with heirloom vegetables and basil flowers.
Restaurant Balzac's Crisp Wagyu with mushroom and truffle foam make man-friendly snacks.
|Crisp Wagyu beef with mushroom and truffle foam|
|Markus Gerlich from NZ Regal Salmon|