A group of Sydney’s best restaurants will converge in Centennial Park this weekend for Taste of Sydney. If the 17-restaurant-strong menu looks a little overwhelming, here’s our pick of eight dishes not to miss.
Fresh from its pop-up at Pinbone, the Out-boned team – including sommelier James Audas, chef Tom Halpin and Jessica Martin – will be appearing at Taste on Friday only, serving up their take on fish and chips.
Dish to try: sprats and scraps; deep-fried sandy sprats (whitebait) with mushroom mayonnaise and fermented potato skins.
Chef Mark Best’s seasonally influenced restaurant at the Four Seasons Hotel will include its signature dish on its Taste menu this year. The chicken casarecce is rich and unctuous, savoury and delicious – gizzards and all.
Dish to try: chicken casarecce with hearts, gizzards and reggiano.
Bang Street Food
One of the more original openings in Sydney this year, Bangladeshi outpost Bang is a stall to head for early because we predict a queue.
Dish to try: honey-roasted paneer cheese with caramelised eschallots and peas.
A first time attendee at Taste, Frank Cammora’s Surry Hills Spanish venue is one stall not to miss, especially with that charcoal grill scent in the air.
Dish to try: pinchitos morunos. Flinders Island lamb marinated in Moorish spices and cooked over charcoal.
Two words that spell tasty: Porteño and porchetta. The darlings of every food festival, if there’s something the team at Porteño know, it’s meat, and how to barbeque it.
Dish to try: BBQ porchetta with chilli, silverbeet, fennel and truffle pecorino.
Direct from the lush southern highlands, James Viles’ Biota stall is always popular at Taste. We’re liking the sound of this black-as-night charcoal cracker with smoked taramasalata, roe and pickled lettuce.
Dish to try: charcoal cracker with smoked taramasalata, roe and pickled lettuce.
Traveling down from Whale Beach, Jonah’s dessert dish caught our eye on the vast menu this year. Salted-caramel popcorn on everything wouldn’t be a bad thing.
Dish to try: milk chocolate and rosemary ganache with sweet-corn custard and salted-caramel popcorn.
Chef Somer Sivrioglu’s dedication to the bold flavours of Turkish cuisine is on show throughout his whole menu at Taste. Try this sweet-and-savoury take on a borek pastry, smack bang in the middle of fig season.
Dish to try: ordek with duck, almond, fig and burnt cinnamon borek.
Taste of Sydney will take place from March 12–15 in Centennial Park.
Tickets and further information is available at tasteofsydney.com.au