Thankfully, it was a lovely sunny Autumn day. I simply couldn't wait to try the dishes from Sydney's leading restaurants and award-winning chefs. The much anticipated event was even more delicious than ever before!
Here are some snaps of dishes they served up at the event.
Roast Suckling Pig, Coleslaw, Onion Rings and Hot Sauce
(Four in Hand, Colin Fassnidge)
Slow Cooked and Caramelised Short Rib with Bone Marrow Persillade
(Quarter Twenty One, Justin North)
This dish looked tantalizing only I wished there had been more. The ribs were oh so soft and so tender with delicious bits of bone marrow.
Braised Shoulder Lamb with Polenta and Green Sauce
(The Montpellier Public House, Matthew Kemp)
Eton Mess
(The Montpellier Public House, Matthew Kemp)
Spencer Gulf Prawns, Avocado, Lime, Royal Red Quinoa, Tomato, Chilli, Basil and Coriander
(Agape Organic Restaurant and Bar, Simon Lawson)
This was another one of my favourites. The flavours were well balanced, ingredients were so fresh and of the highest quality. Yum!
Slow Roasted Berkshire Pork Scotch Fillet, Rosemary, Fennel, Apple, Sage, Polenta and Salsa Verde
(Agape Organic Restaurant and Bar, Simon Lawson)
Hiramasa Kingfish Double Crunch Sushi Roll
(Sake Restaurant and Bar, Shaun Presland)
The three of us agreed this was by far the best sushi we've ever had! Nom!
Pan Seared Ocean Barramundi
(Sake Restaurant and Bar, Shaun Presland)
Cremino al Cioccolato
Amedei gianduia chocolate crema, salty caramel gelato, Italian meringue
(A Tavola, Eugenio Maiale)
Oooh la la... that was heaven!
The English-inspired tea salon, The Victoria Room served up some delicious scones (Dark Chocolate Chip, Rose, Lavender, White Chocolate and Cranberry, Lemon Pistachio Currant, Spiced Cinnamon and Raisin, Date and Orange) at the HSBC VIP Lounge.
My scone tasting plate.
Pure Pops, hand-crafted and all natural popsicles.
Free Chobani Yoghurt
They've got quite interesting flavours like Blood Orange Passion, Rose Raspberry Apple, Rhubarb Vanilla Ripple...Hmmmm....sounds really good!
Topping Cupcakes with Macarons, Yum!
(The Sweetest Things)
For Cookie Monster fans out there. Cookie Monster Cupcakes
(The Sweetest Things)
Hamburger Cupcakes, what a clever idea!
(The Sweetest Things)
Looking forward to Taste of Sydney 2013!
(Thanks to: Lilydale free range chicken, Gingebread Folk, Gourmet Traveller, Australian Pears, Jaguar)
Fried Hawkesbury School Prawns, Proscuitto and Rouille
(Quarter Twenty One, Justin North)
This dish was absolutely gorgeous. The prawns were so crispy and so good I ate the whole thing, head, shells, legs and tail. Yum!
(Quarter Twenty One, Justin North)
This dish looked tantalizing only I wished there had been more. The ribs were oh so soft and so tender with delicious bits of bone marrow.
(The Montpellier Public House, Matthew Kemp)
(The Montpellier Public House, Matthew Kemp)
Roasted Rosnay Figs stuffed with Quark, Pecorino and Mozzarella, Apple Balsamic, Popped Quinoa and Basil
(Agape Organic Restaurant and Bar, Simon Lawson)
(Agape Organic Restaurant and Bar, Simon Lawson)
This was another one of my favourites. The flavours were well balanced, ingredients were so fresh and of the highest quality. Yum!
(Agape Organic Restaurant and Bar, Simon Lawson)
(Sake Restaurant and Bar, Shaun Presland)
The three of us agreed this was by far the best sushi we've ever had! Nom!
(Sake Restaurant and Bar, Shaun Presland)
Amedei gianduia chocolate crema, salty caramel gelato, Italian meringue
(A Tavola, Eugenio Maiale)
(The Sweetest Things)
(The Sweetest Things)
(The Sweetest Things)
(Thanks to: Lilydale free range chicken, Gingebread Folk, Gourmet Traveller, Australian Pears, Jaguar)
Taste of Sydney
i can really see that you and your tummy were super happy that day! which dishes were standouts?
ReplyDeleteDrei, that would definitely be:
ReplyDelete1. Hiramasa Kingfish Sushi Roll (Sake Restaurant & Bar) it was a hit!
2. Spencer Gulf Prawns (Agape Organic Restaurant), I enjoyed it thoroughly.
3.Caramelised Short Rib with Bone Marrow (Quarter Twenty One) the meat was so soft, it just melted in my mouth.
My tummy and I were happy indeed! Nom! Nom! Nom!