Queenstown takeover
Queenstown takeover

World's hottest food trends turn out for taste

From rare Arctic Fish, to Texas Style Smoked Pork Belly; White Chocolate and Caramel Popsicles to Citrus and Cinnamon soft serve, Taste of Sydney in partnership with Electrolux is showcasing the cutting edge of global culinary trends.

From rare Arctic Fish, to Texas Style Smoked Pork Belly; White Chocolate and Caramel Popsicles to Citrus and Cinnamon soft serve, Taste of Sydney in partnership with Electrolux is showcasing the cutting edge of global culinary trends.

Gastronomes can buy tickets now to descend onCentennial Park from Thursday 12 to Sunday 15 March, 2015. With over 50 dishes on show, create your dream degustation menu from 18 of Sydney’s latest, greatestelite restaurants.

Each Restaurant will serve a select pick of their classic dishes, Festival exclusives and an inventive icon dish – the must-eat menu items that truly represent the restaurant.

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Here are just some of the highlights: Saké Restaurant and Bar’s icon dish is Glacier 51 Toothfish – a protected fish only supplied to the finest venues in Sydney. This may be your only chance EVER to try what is now being called “the ultimate fish”. Saké Restaurant and Bar will also be cooking up steamed prawn dumplings and wagyu beef gyoza.

Its East meets West over at The Cut where they’ll be dishing up slow braised Szechuan beef short-rib with tamarind BBQ sauce. Jonah’s have a spanner crab salad with cos, papaya, avocado, ginger and lime. Perfectly washed down with a Young Henry’s beer is Bloodwood’s chipotle tuna carpaccio, served with chutney and plantain chips.

Chefs are featuring a diversity of meat cooking techniques. Asado masters Porteño are serving up BBQ’d porcetta with chilli, fennel, and silverbeet and truffle pecorino.MoVida, meanwhile, are charcoaling Pinchitos Morunos – Flinders Island lamb marinated in Moorish spices.

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Bentley Restaurant and Bar are showing of a fantastic beef tartare with kohlrabi,smoked curd and rye. Turkish masters Efendy will have Ordek – Duck, almond, fig and burnt cinnamon borek.  Biota Dining meanwhile are smoking taramasalata, with pickled lettuce and charcoal cracker.

Vegetarian dishes err on the side of opulence, such as Otto Ristorante’s Burrata; burratina, truffle, hazelnut, parmesan, porcini crumb, crostini. Over at Popolo; Purple Potato Gnocchi with mixed mushrooms, chili, pinenuts, and salted dried ricotta showcase the best of Italy’s pasta diversity. Leave it to French bistro Ananas to create a wickedly delicious bake of organic vegetarian celery gratin, pickled black walnuts, and Granny Smith apples.

Visitors enjoying the festival.

Visitors enjoying the festival.

Chefs love to keep us guessing so we’re excited and intrigued by Café Paci’s Carrot, Yoghurt and liquorice.

For lovers of the subcontinent there’s newcomer BANG Street Food’s Dal Puri of fried roti, spiced lentils, and black mustard seed yoghurt.

Those with a sweet tooth will not be disappointed! Otto Ristorante will be serving up Tiramisu Ice Cream with marsala jelly, coffee soaked savoiardi biscuits and cocoa nuib tuile. Whilst 4Fourteen have a White Chocolate & Caramel Popsicle with dark chocolate crumbs.

Pei Modern leads 2015’s doughnut revolution with spice doughnuts and whey butterscotch. Savoury and sweet desserts are trending, and showcasing this is Jonah’sdessert of milk chocolate and rosemary ganache, sweetcorn custard and salted caramel popcorn, while MoVida’s Leche Merengada is a citrus and cinnamon soft-serve ice-cream with fennel & olive oil pastry.

Smoked pork belly or caramel popsicles? What are you up for?