Friday, 11 March 2011

taste of sydney festival 2011

It's like the Big Day out for adults and the general food-loving public at large. In its third year in Sydney, the festival has become synonymous for giving Sydney an opportunity to taste food from some of the city's best restaurants and chefs, for a fraction of the price...and all in the one space.
Restaurant Balzac's seared regal king salmon with a salad
of pomegranate, mint and feta
This year's festival features an array of different food experiences, including Chefs Table QA sessions, cooking demonstrations by celebrity chefs, market stalls from amazing producers like Gundowring Ice Cream, Bitton Gourmet and Victor Churchill Butcher and a heap more.

The stylish ladies from Monday Morning Cooking Club
With around 21 restaurants taking place this year, including Assiette, Cotton Duck, Bird Cow Fish and Four in Hand, like any good gig, it might be worth studying the guide to plan our your day before you get there.
Alex Herbert from Bird Cow Fish shows off her wares
Here are some of the top picks for Taste this year:

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.

Flying Fish

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.

Wattalapam
Other must haves:
Bird Cow Fish's tiramisu with caramel sauce
Bird Cow Fish's Tiramisu...her's features caramel sauce, which may not be traditional, but what it is, is killer.

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
For the full menu at Taste and all the details, click here.

Markus Gerlich from NZ Regal Salmon

4 comments:

weissenborn said...

After you go in picturesque places in Australia, try the native cuisines of every cities.

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Merelyn said...

Thanks for the lovely pic! So good to see you today. WE luuuuurved Taste of Sydney.

Simon Food Favourites said...

markus keeps popping up this week with the best salmon around :-)

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