Taste of Sydney Collective, November 8-11, is celebrating 10 years with a reimagined festival, in a striking new location at The Cutaway Barangaroo. Over 20,000 Sydneysiders are expected to awaken their taste buds in what will be a buzzing celebration of food, culture, and music.
At the core of the festival will be two double-story, open-plan spaces, which will host a daily roster of eight chefs each serving two dishes exclusive to Taste of Sydney Collective – that’s 64 different dishes over four days, making it the ultimate foodie feast. Here are our top 10 must-try dishes:
Ben Delvin’s Smoked Zucchini with Chickpea Koji – Award-winning chef Ben Devlin (Paper Daisy, Cabarita) has just announced that he will be opening Stoke a new regional dining destination in the Northern Rivers region in early 2019. Taste of Sydney Collective will offer an exclusive preview of what’s to come from Devlin’s new project with two dishes that exemplify his passion for wood-fired coastal cooking.
Skye Gyngell’s Slow Cooked Shoulder of Lamb – Born in Sydney and now one of Britain’s most acclaimed chefs, Skye Gyngell will return home bringing a taste of her widely popular Spring restaurant at Somerset House. Always led by seasonal ingredients and quality produce, Gyngell’s succulent lamb shoulder served with fermented tomato and crème fraiche is sure to be a standout.
David Thompson’s Kingfish Salad with Lemongrass, Shallots, and Mint – David Thompson, who was awarded the first ever Michelin star for his restaurant Nahm, will be one of three award winning chefs to participate in the intimate sit-down culinary experience at The Taste Residence. Alongside Mark Best and Scott Pickett, each chef will serve up one dish from their past revered restaurants and one new dish from their latest projects.
Mat Lindsay’s Blood Sausage Sanga – Ester’s Mat Lindsay will bring a twist on the famous blood sausage sanga that helped him win a ranking in the World’s Best 50 Restaurant list. Don’t miss out on this flavoursome blood sausage sandwiched between two soft, perfectly toasted pieces of bread.
Louis Tikaram’s Turmeric and Coconut Curry of Mahi Mahi – Mullumbimby born Louis Tikaram returns from his West Hollywood restaurant and celebrity hotspot E.P. & L.P. with a delectable dish taking a nod from his Fijian heritage.
Claire Van Vuuren’s Black Fried Chicken – From Newtown favourite Bloodwood, van Vuuren will cook up a unique fried chicken dish sure to wow. Her black fried chicken features an addictive pepperberry spice and pairs perfectly with a Tanqueray Sevilla Spritz.
Jessi Singh’s Samosa Slider with Curry Gravy – Jessi Singh has Sydney talking with his new Surry Hills restaurant Don’t Tell Aunty, a sister restaurant to his wildly popular Babu Ji New York. The chef will bring his modern Indian flair to Taste Collective with a one of a kind samosa slider and curry seasoned fries.
Mitch Orr’s ‘Halal Snack Pack’ – ACME’s Mitch Orr, is taking the Halal Snack Pack to a new level with a Jack’s Creek Wagyu tartare topping. This twist on the internet famous “HSP” is sure to go viral.
Andy Bowdy’s Vanilla Slice Sundae – Andy Bowdy from Saga, known for his cakes that are as equally beautiful as they are delicious, has every sweet tooth at the festival covered. Everyone’s favourite slice just got an upgrade.
Duncan Welgemoed’s Smoked Pork Sausage Sizzle – Welgemoed gives Sydneysiders a chance to sample a dish from his funky South Australian restaurant Africola. His South African reinvention of the Aussie sausage sizzle comes with Boom Chakalakka, a firey South African relish.