Sydney event brings tasty start to a food-filled weekend

Tastes of charred eggplant with lamb fillet, and grilled Roman beans with cured yolk and macadamia, were experienced by attendees at the Taste of Sydney Collective food festival on November 9.

The four-day festival, held at The Cutaway, Barangaroo, features 32 restaurants with different chefs creating dishes for visitors each day.

Inspired by culture, geography and style, it challenges the chefs’ creativity, where they will be serving up unique dishes only available at the event.

On Saturday, people will have the chance to taste meals from chefs including Cory Campbell from Bea, who is cooking ocean trout and munthari glazed kangaroo skewers, and Skye Gyngell from Spring, who is making slow cooked lamb shoulder with fermented tomato and crème fraiche.

READ: Finest foods created by local and international chefs showcased in Sydney

Chefs showcasing their food on Sunday include David Wright from Buon Ricordo, who is cooking a grilled saffron risotto as well as veal and pork sausages with parmesan and truffle egg, and Andy Bowdy from Saga, who is making a vanilla slice sundae with coconut ice-cream, vanilla and rum custard, passionfruit and a caramelised puff.


Taste of Sydney started on November 8, but food-lovers still have a chance to attend the event, which finishes on November 11.

Other festivities include Tanqueray Cocktails at Home, which allows attendees to create a cocktail using Tanqueray gin.

The drinks are also flowing at the Johnnie Walker Highball Experience, where participants can create their own bespoke highball.



For Diners Club VIP ticket holders there are exclusive opportunities to attend a book signing by chef Mark Best on Saturday afternoon, there will be a caviar tasting with Simon Johnson on Friday evening, and a sausage masterclass with Chrissy Flanagan on Sunday from 2.30pm.

Exhibitors showcasing their range of fine foods and drinks include Little Zebra Chocolates and Carob, Pic’s Peanut Butter, Snapper Rock Wines, Liberty Kombucha and Oakridge Wines.



Dylan Hayes from Goose on the Loose, which makes a range of salamis and other smallgoods, said he always took the chance to be part of the premium events organised by the Taste group.

“We earned our stripes and stars in local food markets. We are now moving more into wholesale and retailers.”

By broadening its reach, the company is able to sell to restaurants and cafes as well – including Sydney’s Butcher and the Farmer located at the Tramsheds, said Hayes.

“All of our meat is ethically sourced. We have 99 per cent Australian ingredients,” he said.

The only ingredient that doesn’t come from Australia is black truffle, said Hayes.


Little Zebra Chocolates operations manager Bernie Walker took the event as an opportunity to showcase his company’s chocolates and carob treats, which have no added sugar and are vegan.

Walker and his co-founder were both pre-diabetic, which gave them the idea to create low-sugar and sugar-free products that still tasted delicious, he said.

“We are both chocoholics. Chocolate like any other food is all about taste.”

It took a good year of trialling different recipes to perfect the range, said Walker.


More than 30 exhibitors showcased their products, from beeswax food wraps, to wooden boards, wines, leather aprons, candles and beer.

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.