The second annual Taste of Sydney Festival wrapped up yesterday, with hospitality's elite showcasing their best entrees, mains, desserts and more in Centennial Park.
Restaurants including Aria, Etch, Becasse, Bird Cow Fish, Berowra Waters Inn, Four in Hand, Longrain, Marque and Flying Fish all had stands at the four day exhibition, with chefs preparing three dishes each for visitors to sample.
While there were plenty of options there for vegetarians and sweet-tooths, wagyu and slow roasted meats were popular at a number of stands. Matt Moran's slow roasted Moran family lamb spit roast served on a sourdough roll was a big hit, as was Justin North's organic grass fed wagyu beef burger.
Colin Fassnidge from Paddington's Four in Hand served up 12 hour slow roasted lamb shoulder with minted crushed peas and feta dressing, and over at Longrain, Martin Boetz tempted foodies with his yellow curry of Byron Bay Berkshire pork with pickled mustard greens. Bird Cow Fish offered a terrine of Berkshire pork with Grain Organic Bakery white sourdough and a remoulade dressing salad for entree and braised Cape Grim beef cheek and glazed onion pie in a sour cream and puff pastry case with red wine veal jus as main.
As well as sampling a number of wines, oils, gelati and other treats, visitors were able to watch live demonstrations where chefs including Mark Best and Armando Percuoco cooked up a storm and shared their kitchen tips with the crowd.
Chefs also shared where they source their produce from, with a number of cheesemakers, organic farmers, wine makers and brewers from across the country talking to visitors at the Taste Producers Market.
After eating their weight in delicious food, you could then move onto wine, with Taylors, Mcguigan, Borambola, Plunkett Fowles and Giesen Wines just a few of the vineyards that attended the show. Visitors were able to increase their knowledge of wine at an interactive wine sessions with wine writer, Nick Stock, and a panel of wine makers and sommeliers giving lessons on how to match and pair food with wine and holding a series of tasting sessions including 'Pinot at 10 Paces' and 'Hunter Valley Mavericks'.
