Queenstown takeover
Queenstown takeover

Taste of Sydney takes over Centennial park this week

There’s a lot on offer, so here are our exclusive “insiders” tips on getting the most out of your day plus some world class additions to the restaurant line-up.

There’s a lot on offer, so here are our exclusive “insiders” tips on getting the most out of your day plus some world class additions to the restaurant line-up.

Taste is more than a little excited to announce that Chef Tom Halpin, sommelier James Audas, alumni of Noma – voted best restaurant in the world and Sydney hospitality whizz Jessica Martin- will be stepping out of their temporary residence at Out-boned to join this year’s line-up. Out-boned will appear on Friday only, and will be serving Sprats and Scraps, a play on fish and chips very similar to the dish Tom took out Iron Chef Thailand with.

Taste of Syd 2

Darlinghurst favourite Buffalo Dining Club, who import their Buffalo Mozzarella three times a week from Campania Italy, have also joined the line-up. Bringing with them a selection of cheese and charcuterie that is sure to delight one and all. Usually packed to the rafters and with a wait list to boot, this is Sydney’s opportunity to experience these charming boys’ delights in the serenity of Centennial Park.

 

Dent your gastronomic bucket list

There are three 2 hatted restaurants and eight 1 hatted restaurants at your service at any one time. Visit with friends and share every dish from Sydney’s leading restaurants – conquer them all in a day!

Did you know? There are seventy one different menu items each day, or 286 over the festival. One blogger recorded trying 18 dishes over four hours at last year’s Taste of Sydney so arrive hungry!

 

Get up close and personal

taste of Sydney middle 3

The chefs at Taste of Sydney: Carla Jones, Claire Van Vuuren, Somer Sivrioglu, Joshua Gregory, Richard Ptacnik, Francesco Armillis, Logan Campbell, Mark Best and Mitchell Grady.

See a cooking demonstration in the Electrolux Taste Theatre with one of your favourite chefs, hosted by food, travel and lifestyle writer Kate Gibbs. Just what is it they do differently to you in the kitchen? You might learn the secret of Massimo Mele’s BBQ West Australian Octopus or Colin Fassnidge’s nose to tail approach to carving a whole pig.

Did you know? It’s a small, small world. Colin Fassnidge is famous for heading up Four in Hand restaurant but Brent Savage was once Head Chef there too. He had two young guns working under him: Ben and Elvis, now of Porteño. Pei Modern’s Mark Best was first famous for 2 hat Sydney legend, Marque restaurant. However Café Paci’s Pasi Petanen was Head Chef there too. Jonah’s was once the stomping ground of James Viles – now of Biota Dining fame!

 

Hony-tonk and sweet tunes at Sammy’s Travelling Roadhouse

Big Blind Ray.

Big Blind Ray.

Stop by the first ever pop-up from Swillhouse owners; Jason and Anton. They’re the boys behind Sydney’s most successful bars – Shady Pines Saloon, The Baxter Inn and Frankie’s Pizza. And they’ll be bringing their original “hoof” with them.

Kick back and take in some sweet tunes from Big Blind Ray – heavy handed blues styling’s from Sydney’s ‘harpmonster’. Bryen and the Bayou Boogie Boys – goodtime, down-home, country cooked rock and roll. Extension Chord – marrying redneck tomfoolery, breakneck bluegrass and richly textured harmony in a cacophony of good time Americana. And Satellite V – these Cadillac Cowboys are all style. Low croon and tele twang.

Did you know? Jason and Anton are anticipating going through 100 kgs of peanuts over the four days of Taste of Sydney in partnership with Electrolux – every patron gets given a bowl upon ordering.

 

Bouillabaisse and burgundy?

Do a master class in pairing European food and wine with Celebrity Cruises. Feel confident, and impress your friends, when you know your Tempranillo from your Barbera, and your Iberico from your rillet.

 

Make the cut

Visit the Victorinox Chef’s Skillery. Classes are free and guests are encouraged to ask questions in these intimate sessions. Learn how to hone your knife skills with Mark Best from Marque Restaurant or discover The Science of Flour with Rowie Dillon of Rowie’s Cakes.  – the Chefs are here to talk and teach.

 

Butter up your kitchen skills

Taste of Sydnye middle 1

Weave your magic and learn to cook with butter at the Lurpak Cookery School. Those Danes love their butter! In 1888, inferior butters were prevented from masquerading as their Danish counterparts through the creation of a single brand for all Danish butter. From 1911 onwards, only dairies participating in a rigorous system of regular blind tastings could use the Lupark Danish Butter brand. These quality controls are still practiced today. Learn how butter adds depth and richness to your cooking.

Did you know?  Our other favourite condiment that adds a bit of heat to a dish, mustard, is Latin for “burning wine”? This refers to the method of production, however we suggest a glass of wine will help with any hot mouth-feel. Go to the Maille tent, then the Platinum Garden Bar or the Wine Society how to classes for a mustard and wine fix.

 

Try the Icon Dishes

Taste od Syd

They’re inventive dishes, from the best restaurants, from the best chefs.  Your next life-changing culinary moment could be waiting for you at Taste of Sydney in partnership with Electrolux.

Did you know? Taste was the first festival to concept pop up dream degustation. Get ready to graciously graze over an entire Taste session.

 

Destination dining – on your doorstep.

For one day only on Saturday 14th March, Jonah’s of Whale Beach, and Biota Dining of Bowral, will be neighbours. Literally! They’re perched just two meters apart from each other so enjoy this rare opportunity. Don’t fret if you can’t make Saturday, Biota Dining will be serving up delights on Thursday, Friday and Sunday too.

 

Support a newcomer

Bang Streetfood

BANG Street Food restaurant did just that when it burst onto the Sydney dining scene in January of this year. But the chefs are anything but rookies – head chef and co-owner Tapos Singha is ex Gowings and Est, whilst business partner Nicholas Gurney also has hatted restaurant Farmhouse under his belt.

 

Share the experience

It’s a big day full of experiences best shared with loved ones – and lovers of great food.  Don’t forget to share on social media too.  There are currently over 3,500 posts on Instagram with the hashtag #tasteofsydney

Did you know? Share-food pioneers, the Spanish, are the biggest consumers of Cider in the world? Ciders’ dry and refreshing qualities make it perfect to cut through the intensity and richness of Spanish cuisine. Remember this when you walk past the stands by Rekorderlig Cider and Cascade with a MoVida dish in hand.

Taste of Sydney in partnership with Electrolux, is back in town this March brining the very best of Sydney dining together in one place. Think big names like MoVida, Bentley Restaurant and Bar, Biota Dining, Porteño, Yellow and more. It all takes place in Centennial Park from 12 – 15 March, 2015.

 

Sign up this form and WIN a double pass for a lunch on Saturday at the Taste of Sydney!

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The Competition is open to everyone except the following people:
Directors, Members, Partners, Agents, Employees or Consultants of KarryOn & TASTE Sydney.
The competition starts on Wednesday 11th March 2015 and ends on Thursday 12th March 2015.
No entries will be accepted after 17:00hrs on 24th Thursday 12th March 2015.
To enter the competition:
– Enter Full Name
– Enter functioning email address
– Entering the competition serves as an acceptance by the entrant of all the terms and conditions hereto.
Prize winners will be randomly drawn by KarryOn on the following morning of the competition close
There 1 double pass ticket to TASTE Sydney lunch Saturday 14th March 12-4pm to be won.
The prize winner will be notified by email.  Upon receipt of the email, the potential prize winner may be required to provide his/her postal address.
If potential winners do not respond within 3 days a new winner will be selected at random.
The prize is not exchangeable, nor redeemable for cash.  TASTE Sydney reserves the right to substitute the prize with any other prize of comparable commercial value in the event of unforeseen circumstances.
Participation constitutes acceptance of the rules.  The judge’s decision is final.  No correspondence will be entered into.
KarryOn may collect, store and use personal information of entrants for communication, KarryOn newsletter or statistical purposes.
The prize is not exchangeable, nor redeemable for cash.
Entrants must be an Australian resident.