My favourite Sydney food event is back! Taste of Sydney is now on it’s fifth
year. Along with Miele Gallery,
Taste of Sydney showcases dishes from Sydney’s hottest trendy restaurants. Just
like last year, the event is being held at the Centennial Parklands. Imagine
having several prestige restaurants gathered in one place with superb dishes
available at more affordable prices. It is foodie wonderland!
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| Get your crowns first! Crown is Taste of Sydney's official currency (1 crown = $1) |
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| Raff with the lovely Poh |
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| Raff with the awesome rockstar of Malaysian cooking, Jackie M. Check out the Taste of Sydney Website and menu card for her cooking demo times. Her pop-up restaurant will be at Taste this Sunday (17 March). |
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| Hi Peter Kuruvita! |
This year, old favourites like Four In Hand and Efendy are back to serve some of their classics and new creations.
There are also new additions to the line-up such as Biota Dining, Porteño,
and Three Blue Ducks. There is also
the addition of Malaysian Kitchen that showcase the authentic taste of what
Malaysian cuisine has to offer.
My fellow blogger Tina (of Bite Me Show Me) and I decided to go on the Friday lunch
session to sample some dishes from the very exciting menu that the restaurants
have put together. We were both really pleased with all the dishes we had.
Four
In Hand
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| The lovely Tina with Four In Hand's Head Chef, Colin |
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| Hello there piggy!!!!!!!! |
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| Suckling pig |
The suckling
pig is back on Four In Hand's menu. It came along with coleslaw and a nice
cooked roast potato. The pulled pork meat was very tender, flavoursome and
slightly smoky.
Three
Blue Ducks
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| Braised pork, radish, and lemon vebena caramel |
The braised
pork, radish, and lemon vebena caramel reminded us of Pho but in salad form
and had a sauce/stock that was somewhat reminiscent taste of a light Chinese
masterstock. The pork meat was so tender that it almost just melts in your
mouth.
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| Chocolate, yuzu curd, and miso butterscotch |
The
chocolate, yuzu curd, and miso butterscotch
was an amazing dessert. The chocolate was smooth and velvety like a ganache. It
had sea salt, which lifted up flavour. The Yuzu curd brought an amazing balance
to the chocolate. The miso butterscotch acted like a salted caramel in the dish
along with pieces of honeycomb.
Biota
Dining
One place I’ve wanted to visit in Bowral is the awesome Biota Dining, which is owned by Head Chef, Jame Viles. I was full of excitement when I found out they were part of the Thursday to Friday line-up. Chef James Viles is one of the nicest and coolest chefs I've met.
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| Croquettes with Southern crayfish with paleta and garden onions |
Their croquettes with Southern crayfish with paleta and garden onions are
probably one of the best croquettes I’ve had. The outside was crunchy and the
inside had a nice mushy texture that was bursting with flavour. The Biota
garden onions that seem to be a puree, enhanced the croquettes taste.
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| Chef Grant grilling the spatchcock |
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| Charred local spatchcock, black garlic faro with garden sage and bush |
The Charred
local Spatchcock, black garlic faro with garden sage and bush lemons was
another winner. The spatchcock was cooked perfectly and it tastes even more
sublime when eaten with the black garlic faro. The faro is cooked like a
risotto with light garlic flavour that is complimented by the sage.
Porteño
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| Porteno's head chefs - Ben Milgate and Elvis Abrahanowicz |
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| The smoker ! In goes the wagyu beef brisket |
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| Barbecue cheese with honey, lemon, and herbs dressing |
One of the most amazing dishes we had at
the event was their barbecue cheese with
honey, lemon, and herbs dressing. The combination of cheese and dressing
was a match made in food heaven. When the honey, lemon and herb flavours meet
with the caramelized layer of the cheese, a sharp barbecue taste rises. Now I
understand why Porteño won a “Best in Taste” award at the event.
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| Barbecue wagyu beef brisket |
Porteño’s sliced barbecue wagyu beef brisket was amazing. The meat is tender and it
had a distinct smoky flavour. The tangy barbecue sauce gave the beef’s smoky
flavour an extra kick. Finishing up with coleslaw balances the flavours on the
plate.
Ananas Brasserie
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| Salted caramel eclair |
The salted caramel eclair from Ananas Brasserie is
topped and filled with salted caramel buttercream. It is awesome beyond
descrption.
Efendy
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| Trio of Baklava |
Their trio of baklava never ceases to please. The filo pastries were
perfectly flakey and pistachio fillings had a good balance of sweet and nutty
flavours.
Rekorderlig
We cannot leave the event without
enjoying some refreshing rekorderlig
ciders!
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| Peace out yo! |
Taste of Sydney is the perfect
opportunity to sample dishes and discover new delicacies from Sydney’s top
restaurant. Whilst moving between pop-up restaurants, you may just bump into a
few of your favourite celebrity chefs. There are still two sessions left
today (Saturday 16th March) and one session tomorrow. So check out their
website below for session times!
Taste
Of Sydney
Facebook.com/tasteofsydney
Instagram.com/tasteofsydney
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