Finest foods created by local and international chefs showcased in Sydney

Chefs will be cooking up their best dishes at Taste of Sydney Collective, held at The Cutaway Barangaroo, from November 8-11.

The inaugural event, presented by Electrolux, will see 36 local, interstate and international chefs prepare festival exclusive dishes.

Visitors can taste incredible one-off dishes, interact with food heroes and take part in masterclasses – making it an unparalleled culinary adventure.

At the core of Taste of Sydney Collective are the Electrolux collective kitchens – 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.

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There will be 64 never-seen-before dishes. Events at Taste of Sydney Collective include the Taste Residence by Singleton Whisky – an intimate chef’s table, designed, dressed and delivered by the chef’s themselves.

Guests will have the opportunity to experience a revival of dishes personally prepared and presented by the chefs from their past award-winning restaurants.

The unforgettable sit-down culinary experience will also include a tasting of each chef’s current project with dishes from Bistro by Mark Best, David Thompson’s Aaharn in Hong Kong and Scott Pickett’s Matilda 159 Domain in Melbourne.

Visitors will start their hour-long dining experience with a bespoke The Singleton Whisky “Duke of Dufftown” aperitif, two taster-sized dishes from their chosen chef’s menu with paired wine and will finish with The Singleton Whisky “Lallans Coffee” digestif designed by The Singleton’s Global Cocktailian Lauren Mote.

Tickets to the Taste Residence sessions are $125 per head and are limited to 30 diners per session.

Other events include The Playground, which has small producers and well-known brands providing samples in a fun, bustling marketplace.

The Butchers Block will also feature. It is an interactive opportunity for visitors to celebrate locally grown beef and lamb.

People can learn more about where red meat comes from, the fine art of butchery, the secrets behind matching wine and food and hear first-hand from local farmers about sustainable red meat production.

Joining The Butcher’s Block are MKR winners and menu curators of the Butcher and The Farmer restaurant, Will and Steve.

Other activities include tasting Tanqueray cocktails, the Johnnie Walker high ball experience and Vins de Provence Rosé lounge.

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