|The Noodle Markets in Hyde Park, Sydney|
Fingers crossed that the weather is blue-sky beautiful for the 20th anniversary of the Sydney Food & Wine Fair – one of my favourite annual events.
|Seating in Hyde Park|
|Dim sum at the East Ocean stall|
Jackie M Malaysian had ever-long queues waiting for satay chicken skewers, otak otak and other Malaysian fare, while the prices at Turkish Gozleme King were a little eyebrow-raising, though stall rental probably isn’t cheap. There’s the first of many Thai stores and also a dumpling stand that I recognised from other festivals.
|The Coopers sustainable beer garden|
|The Coopers beer garden|
|Queues at the stalls|
|Peking duck pancake from Iron Chef Chinese Restaurant|
With so many Peking duck wraps flying out of the stall, I wonder what would become of the leftover duck meat – and what the pile of roast duck carcasses would look like. A great deal of duck stock, perhaps.
|Rose wine pork ribs and vegetarian fried noodles from|
Iron Chef Chinese Restaurant
The vegetarian fried noodles were indeed vegetarian, but had sparse few vegetables aside from a bit of cabbage. The thick, soy covered noodles were a little starchy in its thickened sauce, but were helped along with chilli sauce.
|Noodle Markets seating and stalls|
And so it goes on with poffertjes, seafood, Himalayan and another Thai, while yet another section had Efendy, doing smoky lamb kofte wraps and baklava. The added Middle Eastern theme to the Noodle Markets was really just a couple of gozleme stalls and Efendy – nothing to get too excited about.
|Lanterns in the trees at Hyde Park|
|Fish ball skewers from Chat Thai|
|New Shanghai dumpling makers at work|
|Lion dancers entertain the crowds|
|Pan fried pork buns from New Shanghai|
The buns are half golden with their pan fried skirts, not quite making the soft fluffy dough crispy but not far off either. The soup in these buns is full of flavour and completely scrummy, with a ratio of dough to pork mince filling that don’t have me bloated with carbs. They disappear in moments; the only evidence of their presence being leftover black vinegar sauce and some sticky, soupy fingers.
|Sticky rice and mago from Chat Thai|
Paired with just slightly sweetened glutinous rice, coconut cream and a sprinkle of crispy rice puffs, this was quite simply divine and the epitome of great Asian desserts: subtle but fragrant with the capacity to eat large serves of it.
The Sydney International Food Festival Noodle Markets run until Friday, 22 October at Hyde Park North - three days left to try as much as you can from 40 stalls.
|Hyde Park North - all decked out|