With an enviable line-up of Sydney’s tastiest restaurants on offer, it was a mission to try ALL 60 + dishes, wines, beers and spirits. Well at the time, I thought I was capable of accomplishing this. But with only little time to eat, I had to give up a few things. Taste of Sydney 2014 located at Brazilian Fields, Centennial Park, Sydney had a few sessions a day- either the lunch session from 12-4pm and the dinner session from 5:30-10pm. I picked the night session as I believe that’s were all the fun begins. Before tantalising your taste buds with signature dishes, you must load your Crown Card ($1= 1 Crown). Otherwise you won’t be able to pig out as all restaurants don’t accept cash or credit cards except for some stalls.
The GIGANTIC TASTE BANNER.
O-M-GEEEE Media Pass!!!
Crown Card loaded with Crown Money
My first stop, I decided to redeem my FREE CIDER that Rekorderlig Cider offered to me. It’s not hard to miss this massive tent as shades of red and white really stand out.
Rekorderlig Cider Tent
All the Rekorderlig Cider I could ask for!
Bean bag seating
Ping pong anyone?
It was a glorious day and having to walk an additional 20 minutes because you couldn’t find parking means you need a drink. A LARGE fruity drink, particularly eyes on the Strawberry & Lime Cider (6-8 Crowns). The cup is half full of ice and to garnish a squeeze of lime makes this beverage even more refreshing.
Strawberry & Lime Cider
Next stop Dilmah Chef’s Skillery features chefs who bring a unique skill to the table. Flavio Carnevale from Popolo demonstrates his perfection in knife skills. Plus, we had the opportunity to ask burning questions during an intimate Q & A session.
A range of Dilmah tea flavours
Martin Dulke telling us some funny jokes.
Did you know Popolo means people? I know right. I learnt something new at Taste of Sydney.
Flavio Carnevale from Popolo demonstrates his knife skills.
Tasting Dilmah’s Rose with French Vanilla and Ceylon Spice Chai.
Free Dilmah Goody Bag
Freebie from Maille
After chilling with Martin Dulke and Flavio Carnevale, we end up in front of Chow Bar & Eating House, which is a Chinese eats. I ordered Beggar’s Chicken (12 Crowns) that consists of silken lemon tofu, vinegar and red peanuts. That chicken was pretty moist, smokey and contained enough spices to go with a bowl of rice.
Beggar’s Chicken (12 Crowns)
For the Dongpo Veal Rolls (6 Crowns) this contains pickled black fungus and hot mustard. I quite like the fun-size presentation. The roll is best eaten in a hands-on manner and I encourage you to just dive right in.
Dongpo Veal Rolls (6 Crowns)
These kissable sliced baguette bread smothered in Lurpak butter is incredibly tasty. I may have had seconds and thirds…and so on… 😛
Sampling Lurpak butter
It was time for me to take a break from food and enter the Bundaberg Truck. It was very intelligent of Bundaberg to place a flashback theme from ancient furnitures to collecting Bundaberg bottles through the years.
Bundaberg shaped pistol bottle
Got to taste the molasses…SUPER SWEET!
It’s not everyday you see a boat inside a glass bottle.
More Bundaberg bottle displays. This time the focus is on football players.
Let’s go back to the historic times.
When it comes to olives, be sure to visit Salt Meats Cheese. I was surprisingly hooked on all their olives. And there’s plenty more where they came from. This is no ordinary olives, as they are drenched with fresh herbs and vegetables. I managed to discover the difference between each colour olives and hearing the delight of how they are marinated by one of their staff.
Salt Meats Cheese- Harvest Olives – Sicilian Olives, lemon chunk, carrot, celery, onion and parsley.
Salt Meats Cheese- Healthy Olives containing Green & Black Olives, Chickpeas, quinoa, pinenut, barley and fresh garlic.
Salt Meats Cheese- Almond Olives- Green Olives, almonds, fresh garlic, lemon zest and fresh basil.
A whole almond inside an olive
Salt Meats Cheese- Green olives, chilli, paprika, cinnamon and fresh garlic.
It’s not before long I jumped straight to their combo – Just Awesome (22 Crowns) with handmade Salami, Cacciatore Salami, Serrano Ham, handmade Bocconcini, aged Pecorino, Asiago served with Sardinian flat bread. This is one icon box no one should miss. I should of probably got a glass of wine with that…
Salt Meats Cheese- Just Awesome–
Salt Meats Cheese- BONUS Free tub of olives with every awesome plate. Normally (6 Crowns)
Yogurtland – Tasting Dutch Chocolate
I was on paparazzi mode and Alice in Frames spotted me taking a photo of her.
FINALLY met the one and only Alice – Masterchef Australia in 2012
Take me back to this Crispy Pork Belly (8 Crowns) from Chur Burger. It is stunningly delicious and the promise of a better bite each time. It’s a magical sort of burger that is best to be kept to yourself and yourself only. The gooey chilli caramel, aioli and mint slaw was spot on with flavours. As for the thick slice of tasty pork belly, tender.
Chur Burger – Crispy Pork Belly (8 Crowns)
Off to the Cut Bar & Grill and we ordered Seared Kingfish (10 Crowns) including green beans, olives, tomato and egg. The dish is definitely colourful, however it was upsetting to not be able to share the fish among two people. A tad tiny for 10 crowns but what saves this sort of thing is partly the intensity of flavours that comes out of this plate.
The Cut Bar & Grill – Seared Kingfish (10 Crowns)
Pineapple Coconut Cocktail (10 Crowns)
Couldn’t help but take a photo of a pineapple. It looks so much better in sunnies.
Sensology– Espresso martini (10 Crowns)
Cointreau Fizz- Strawberry Mint (10 Crowns)
Talk of the town is Cooking classes with Julia Taylor for (8 Crowns). And not to mention limited spots! Luckily I bumped into the organiser whilst walking and he just happened to yell out “Lurpak Cookery School”.
Patiently waiting outside the Lurpak Cookery School.
For (8 Crowns) Julia Taylor shows us how to make Ravioli with Salmon in Nut-Brown Butter
As for dessert we have Salted Caramel Tarts.
My half cooked salmon ready to be flaked.
Tarts waiting to be filled with salted caramel.
Pipping hot caramel.
The glory of pouring hot sticky caramel onto the tart is magical.
Presentation ain’t so great but taste is fantastic. I did not know butter can be an ingredient to a pasta dish.
Julia Taylor – MasterChef 2012 runner-up
You spin me right round baby, right round… Teehee.
Customer service at 4Fourteen/ Four in Hand is FANTASTIC!
After seeing that piggy, well you know what I ate next… Suckling Pig (12 Crowns). The rich, complex flavours surprise my tastebuds that accompanied by smoked potato salad and crushed apple. The key to this dish is the drawing together of many elements onto the fork.
4Fourteen/ Four in Hand – Suckling pig with smoked potato salad and crushed apple (12 crowns)
To end all savory dishes, we get a Peanut Butter Popsicle (6 Crowns) – Enriched with honeycomb crunch and dulce de leche. It is an intimate time with this coma induced treat. A great pick for those who fancy peanuts.
4Fourteen – Peanut Butter Popsicle (6 Crowns)
Flinders Island Slow-cooked Lamb chop (4 Crowns)
Have you ever been keen to try insects for dessert? Because at Edible Bug Shop there’s plenty of bugs for you to try. I mean yes, it sounds creepy crawly but it’s edible! Plus it contains more proteins than chicken, I think. I went for the most “appetising” and interesting flavours that included Guava and Ant Sorbet (8 Crowns) and Pistachio and Chocolate Crickets (8 Crowns).
Edible Bug Shop
You see those tiny black spots? That’s ANTS alright! Plenty of Guava and ants in this cup. I guess if no one mentioned there’s ants in this ice-cream and instead chocolate sprinkles, then this could be more appealing.
Guava and Ant Sorbet (8 Crowns)
In an exciting first to try Pistachio and Chocolate Crickets, I was pleasantly amused how the crickets are coated in milk chocolate. It contains a crunchy and nutty flavour that satisfies or perhaps upsets some stomachs. I could only fit one chocolate cricket in my mouth and that was it for me. But overall, a great way to end the evening with some insects in my mouth.
Pistachio and Chocolate Crickets (8 Crowns)
Taste of Sydney is a worthy day out to sample chefs who bring a unique dish to the festival for an acceptable price. Though quality and presentation may not meet some viewers but you do get to see upfront what these culinary masters do.
Opinions are however, Nessy Eater’s own.
Photos by Vanny Tang
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