Taste of Sydney Media Launch, Centennial Parklands Dining

An invitation to the media launch for the upcoming Taste of Sydney event resulted in what seemed like every Sydney based foodblogger coming out in force, I’m sure the waiters are still not sure what hit them that day! Boasting an impressive lineup of over 15 of Sydney’s hottest restaurants, the launch was an eating, drinking bash as the foods (and wines!) flowed freely. 

Many thanks to Pru from Mint Partners and Christie of Fig&Cherry for their organisation in getting so many bloggers out to cover this event! With over half of the EST crew currently jaunting it up overseas, it fell to the somewhat quieter members of the est crew to step up and represent. Having managed to miss every single blogger get together organised I had no idea what any of the other Sydney bloggers looked like, however as a species I have to say we stand out quite remarkably easily.

After fortifying ourselves with glasses of wine we spotted a small group of people chatting armed with SLR cameras. Cue a few moments of eyeing one another, I then pulled out my SLR and also confirmed my identity as a foodie blogger. It was great to put faces to the blogs I read every week and a lot of fun watching photo techniques. After an hour or so the photographers eventually congregated near the entrance (and coincidentally the kitchen doors). It soon became a bit of a free-for-all whenever we spotted a new platter and the rush to get the shot in before the platter was decimated by the masses, much fun was had. 

Flying Fish - Yellow fin tuna with ruby grapefruit and sweet pork crackling. Chef: Chef: Peter Kuruvita

Surprisingly heavier than it seemed at first glance. A great combination, I simply adore it when fish is seared like this added with the sweetness from the grapefruit and saltiness of the pork belly it was a winner.

Berowra Waters - A Soignee Truffle Risotto with Mozzarella and a Spinach/ Fennel Rockerfella Sauce. Chef: Chef: Dietmar Sawyere

I got myself a little messy eating this one but liked how delicately it was fried as it left barely any residue on my fingers and was still rather light to eat. Loved the colour of the Spinach sauce but didn’t feel that it added all that much to the dish. 

Restaurant Assiette - Sydney Rock Oyster with Vietnamese dressing, crispy shallots and baby coriander. Chef: Warren Turnbull

The oysters were given a spicy hit with the Vietnamese style dressing, heavy on the fish sauce and chili made for a nice kick to the throat. Seafood seems to be the prevailing theme of the day and the weather and settings are perfect for it. 

Centennial Parklands Dining - Betroot Macaroon with foie gras. Chef: Mark Best

Despite the naming of Macaroon, the texture of these macaroons were utterly unexpected. Rather than the give of pastry it was more like biting into a really soft marshmallow followed by a tang of salt. This combined with the brilliant colour saw these morsels quickly become quite rare to spot. 

Ottoman Cuisine - Etli Borek - crisp home made filo rolls filled with braised veal shank, currants & pine-nuts, served with pomegranate and yoghurt sauce. Chef: Serif Kaya

 I was teased by the waiter the first time I asked about the rolls and was very seriously informed that the rolls contained Anaconda. Unfortunately at this point overwhelmed by trying to remember all the different foods and wines I also took him very seriously at his word. Equally unfortunately I couldn’t even blame the alcohol at this point as I was designated driver and had only consumed a total of 3 sips of wine. A nice little crunchy bite complimented very well by the pomegranate. 

Longrain - Spicy pork sausage betel leaves & pickled ginger. Chef: Martin Boetz

 Top points for visual presentation! Upon seeing these beauties come out it quickly became a struggle to shift the camera to the side to be able to pick up the leaves. Impossible to take in with two bites I quickly pop it into my mouth and bliss! Mildly spicy sausage wrapped with the slightly bitter betal leaves make for a refreshing bite. 

Danks Street Depot - Pastrami of kingfish with smoked oysters and a cucumber and apple salad. Chef: Jarred Ingersoll

 Never one to turn down seafood, I’m more than a little impressed at the presentation. The platters come out loaded with each oyster bite perched vicariously on individual forks making this the simplest (and cleanest) dish of the night. Any thoughts of savouring each bite are quickly dispelled as the entire creation threatens to fall into pieces and the entire tower is eaten in one bite. I’m always intrigued at the use of apple in appetizers especially in this combination but it works particularly well with the smoked sensation of the oyster.

Restaurant Balzac - Wagyu Beef ' Bourguignonne' withTruffled Cauliflower and Onion Rings. Chef: Matthew Kemp

Perhaps the heaviest dish of the night, it is a little hard to get into the Bourguignonne after all the light mouthfuls of seafood preceding it, however after biting into these spring roll look alikes brings forth a mass of flavours that have me contemplating seconds. 

Sailor's Thai - Prawn Miang served with peanuts and lime on betel leaf. Chef: Ty Bellingham

While at first glance, the Prawn Miang seems like any other thai dish, it is that chili aftertaste which kicks in a moment later that brings the bite to life.  The peanuts, lime and betel create a salty, sour and bitter combination soothed by the prawn. 

Jonah's at Whale Beach - Mini vanilla panna cotta with pomegranate molasses and lavender honey. Chef: George Francisco

 The panna cotta is undeniably the winner of the night, with its jiggly texture and undeniable resemblance to a certain part of the female anatomy delighting the guests. The waiters in particular seemed to delight especially in setting the entire tray ashake, and truly you have not experienced dessert until an entire trays worth is wobbling before your eyes. Amazingly smooth the vanilla flavours paired well with the mild honey and pomegranate, truly one of the best renditions of panna cotta I have ever tasted.

Becasse & Etch - Mini organic grass fed wagyu burger. Chef: Justin North

 It is with dismay that I spot these cute mini-burgers, mainly because I have only just managed to get my hands on the mini-panna cotta. Hating to rush myself I wait for the second round of burgers to roll out, the burger itself is topped nicely with tomato relish but perhaps a little hard to appreciate in this smaller size. The mini wagyu in this smaller form does not seem to live up to its potential, however I’d like to experience its bigger brother. 

Civic Dining - Double chocolate hazelnut baclava. Chef: Peter Conistis

At this point after 2 hours of eating and drinking we are very nearly reaching our limits, however the sweet scent of Baclava reaches me and I cannot help but reach over for a decidant slice. A single bite confirms that not only is it baclava, it’s chocolate baclava! The sweetness soon gets to me though and I sacrifice half to L who takes it with protest.  

Bird Cow Fish - Celeriac and smoked trout remoulade with ocean trout roe. Chef: Alex Herbert

With somewhat strange timing, the Bird Cow Fish offering is the last new tray to emerge from the kitchen. Somewhat full after 2 rounds of dessert and a mini-burger I reach over for this last morsel and am glad that I have done so. The Celeriac is a little strong and drowns out the smoked trout taste a little but it is a light and satisfying finish to the night.

The Taste of Sydney festival is on from the 12th to the 15th of March, 2009 at Centennial Park – Bazilian Fields. Tickets range from $25 to $50 (which includes $30 worth of crowns). Crowns will be the accepted currency on the day with 1 Crown = $1, with dishes ranges from 8, 10 or 12 crowns. Crowns will also be available for purchase on the day. 

Session Opening Times: 

Thursday 12th March – 5pm-9pm  
Friday 13th March – 11:30am-3:30pm & 5pm-9pm  
Saturday 14th March – 11:30am-3:30pm & 5pm-9pm  
Sunday 15th March – 12pm-5pm 

Tickets now on sale

Entry only ticket (Pre purchased) $25
Premium ticket $50 includes entry and $30 worth of Crowns
Pre purchase essential through www.tastefestivals.com.au and Ticketek 132 849

Standard Entry is $30 on the door. 

The Emirates Lounge VIP Ticket $100 includes entry, $30 worth of Crowns & access to the VIP Emirates Lounge including complimentary drinks 

Child (age 6-14) $15 entry only

9 Comments

1. shez

   February 12, 2009

   

   beautiful photography!

   shez’s last blog post..burgerlicious!

   Reply
2. abercrombie

   February 12, 2009

   

   food looks amazing and have only been complimented with stunning pics!

   especially loving the colours they’ve brought to all the dishes – food art indeed

   i will definitely be booking this in as a ‘HAVE TO GO’

   Reply
3. abercrombie

   February 12, 2009

   

   also just an overall comment before i get back to work…

   amazing start to the year! im sure even more mouth watering blogs will be up when the other half of the crew get back from galavanting around abroad

   two thumbs, or rather… two new belt notches from me!

   Reply
4. Christie @ fig&cherry

   February 12, 2009

   

   Thanks for the shout out! Glad you had a great time. I’m so sad I missed it but the festival should be fantastic!

   Reply
5. Helen

   February 12, 2009

   

   Lovely photos, and I still don’t get sick of reminiscing about the gorgeous food

   Helen’s last blog post..Crocodile Farm Hotel, Ashfield

   Reply
6. billy@ATFT

   February 13, 2009

   

   great photos, now i am hungry all over again…

   billy@ATFT’s last blog post..Shop at Coles this Friday and help bushfire victims

   Reply
7. Taste of Sydney « I Am Obsessed with Food

   February 22, 2009

   [...] such as Not Quite Nigella, Grab Your Fork, Spicy Icecream, Jenius, Fooderati,  the crew from Eat, Show and Tell,  A Table for Two and last but not least, Chocolate Suze, we descended on the recently refurbished [...]

   Reply
8. sydneyguyrojoe

   March 2, 2009

   

   Looks great but too bad im in hk when taste of sydney is runnning……..

   Reply
9. jOey

   March 21, 2009

   

   a foodie shootoff – messy! love the post processing and cool site. i still don’t get WP =(

   Reply

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