Four-day food festival, Taste of Sydney Collective, has announced a line-up of 36 chefs.

Running from 8–11 November in The Cutaway Barangaroo, Taste of Sydney Collective will feature collaborations with international and Australian chefs.

Renowned Sydney-chef Mark Best hand-picked the roster of talent for this year’s festival, creating a line-up that includes Skye Gyngell of Spring (London), Louis Tikaram of E.P. & L.P (Los Angeles), David Thompson of Long Chim (Sydney) previously of Nahm (Bangkok) and Jessi Singh of the soon-to-launch Don’t Tell Aunty (Sydney), Duncan Welgemod of Africola (Adelaide), Joel Valvasori of Lulu La Delizia (Perth) and Matt Stone of Oakridge Wines (Coldstream, Victoria), Victor Liong of Lee Ho Fook (Melbourne), Thi Le of Anchovy (Melbourne) , Lauren Eldridge and Jerry Mai of Annam (Melbourne).

The Electrolux Collective Kitchens — two double-story, open-plan spaces — will host a daily roster of eight chefs each serving two dishes exclusive to Taste of Sydney Collective.

Diners can expect Mitch Orr’s Waygu Tartare ‘Halal Snack Pack,’ Ben Greeno’s Octopus Waffle, Joel Bickford’s Peking Duck Consommé, Duncan Welgemoed’s Smoked Pork Sausage Sizzle with Boom Chakalakka and Claire Van Vuuren’s Black Fried
Chicken with Pepper Berry.

On 10 November, R U OK? and Taste Collective will join forces with celebrity chefs to launch a pop-up restaurant raising funds to support the national suicide prevention charity. Chefs Dan Hunter (Brae) and Sam Pinzone (Dandelion) will create a limited-edition dish for the R U OK? restaurant.

Dan Hunter will be serving up BBQ calamari tacos with lemon Aspen cream, broad bean and hazelnut puree, coriander and Sam Pinzone serving pickled eschalots as well as a coconut crab salad with Asian herbs, chilli and lime caviar and a sesame rice cracker.

A percentage of the proceeds from the restaurant will fund R U OK?’s campaigns and resources so they can continue working toward their vision of a world where we’re all connected and are protected from suicide.


Leave a comment

Your email address will not be published. Required fields are marked *