With Sydney’s schedule brimming with food-centric events, some of them do have a way of creeping up on you unexpectedly. Taste of Sydney may have a habit of surprising you, but then again it calls for a bit more preparation than your average food festival. Divided into lunch and dinner sessions, which are ticketed, it’s not quite like your typical food market experience in which you spend more time in a queue than you do actually eating. Add the surrounds of Centennial Park and you’ve got one of the most scenic al fresco spots in Sydney.

Featuring a range of chefs and restaurants, it’s a true sampler experience, with portion sizes designed for you to be able mosey around the stalls and try as many as you can. Feature restaurants include 4Fourteen, The Woods, Ananas and Three Blue Ducks among others, so the fare isn’t about the quick, cheap and easy, but rather, about portable takes on sophisticated dishes. With marquees dedicated to a cider bar, a workshop covering cocktail making at home and wine tasting and matching tips, the liquid side of things hasn’t been neglected either.

The currency of the festival takes the form of ‘Crowns’. It’s a pretty simple conversion, with each Crown going for a dollar. Dishes average out at six and 12 Crowns and the currency can be bought in advance with your ticket or when you arrive. Advance tickets are available now at a discount, or for the more spontaneous, you can leave it to the day to buy at the door. Either way, remember to pop it in your calendar so it doesn’t creep right past you.

Thanks to Taste of Sydney, we have 10 double passes to sessions on March 14 and 15 to give away. To enter, email sydney@broadsheet.com.au with your contact details and “Taste of Sydney Tickets” in the subject line. Competition will close on Wednesday March 6.
EDIT This competition has now closed.

Taste of Sydney 2013
Brazilian Fields (bound by Parkes Drive, Dickens Drive and Loch Avenues), Centennial Park

March 14, 5.30pm–10pm
March 15, noon–4.00pm, 5.30pm–10pm
March 16, noon–4pm, 5.30pm–9.30pm
March 17, noon–5pm