Hey, dear readers! Got something planned this Sunday, March 15th? How about a treat from Gourmet Getaways to take you and your date or a friend to Taste of Sydney! Our new Sydney writer has been raving about the experience, too. But first we want YOU to be there yourself. All you need is your fast fingers! This competition lasts only today. The lucky winner will be announced in a few hours.
Here’s a little story on what’s going on at Centennial Park this week…
Taste of Sydney in partnership with Electrolux is at Centennial Park. There’s a lot on offer, so our competition winner will get the chance to savour the best restaurant line-up at the venue. Foodies (who aren’t lucky enough to get our prize) can buy tickets now through Ticketek, or grab them on arrival at Centennial Park this Thursday 12 to Sunday 15 March, 2015. Over 70 dishes from 20 of Sydney’s latest, greatest and hottest restaurants await you.
That’s not all. We heard from the grapevine that Chef Tom Halpin, sommelier James Audas, alumni of Noma – voted best restaurant in the world and Sydney hospitality whiz Jessica Martin- will be stepping out of their temporary residence at Out-boned to grace 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.
Darlinghurst favourite Buffalo Dining Club, who imports their Buffalo Mozzarella from Campania Italy, has also joined the roster. Bringing with them a selection of cheese and charcuterie that is sure to delight one and all. This is Sydney’s opportunity to experience these charming boys’ delights in the serenity of Centennial Park.
Here are “insider” tips that we gathered:
TOP 10 of TASTE
- Dent your gastronomic bucket list – There are three 2 hatted restaurants and eight 1 hatted restaurants at your service at any one time. Wow, that’s a lotta hats in one go ;).
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 – See a cooking demonstration in the Electrolux Taste Theatre with one of your favourite chefs, hosted by food, travel and lifestyle writer Kate Gibbs. 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 –Stop bythe 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 fromBig 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 – Weave your magicand 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 – 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 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.
Going back in time…the first Taste was held in London, UK with just one event over 10 years ago. Since then, Taste has rapidly grown to become part of the social season for foodies, restaurant lovers and wine connoisseurs, in 24 different cities around the globe.
Wherever it is in the world, Taste represents foodie heaven: stunning food prepared in the city’s greatest restaurants, world-famous chefs, superb drinks and outstanding entertainment, set in picturesque outdoor surroundings. Taste is really part of a global movement of festivals, with the most recent additions being in Paris and Perth.
As a quick handy guide, here’s what you want to remember. And it’s short, I promise:
WHAT: Taste of Sydney 2015
WHEN: Thurs 12 – Sun 15 March
WHERE: Centennial Park, Sydney
TICKETS: On sale from through Ticketek Australia or from the box office on the day
Now for the giveaway…
Taste of Sydney and Gourmet Getaways would love for a lucky reader and his/her date to win 1 double pass general entry to Taste of Sydney at Centennial Park on March 15, Sunday.
Please make sure to be on standby till afternoon as we will need to submit the winner’s name to the event organiser to allow entry.