|Light tree at Level 5, Westfield Sydney|
|Dry aging beef at Quarter Twenty One, Level 5, Westfield Sydney|
|Charcuterie at Quarter Twenty One|
|Justin North in the Quarter Twenty One cooking school|
|Quarter Twenty One providore|
|Quarter Twenty One ready-to-eat and meats|
|Quarter Twenty One restaurant, Level 5, Westfield Sydney|
|Becasse entry hallway|
|Becasse dining area|
|Private dining room at Quarter Twenty One/Becasse|
|Mero Mero at Level 5, Westfield Sydney|
|Baked offerings at Mero Mero|
|Phillip Blanco of Snag Stand at Level 5, Westfield Sydney|
|Pork and fennel Italian sausage from Snag Stand|
Other gourmet sausages include wagyu beef; a veal, parsley and onion weisswurst; chicken and rocket; turkey; Bangalow pork, German bratwurst and South African boerewors.
|Chips and dipping sauces from Snag Stand|
|Pie by Mick’s Bakehouse at Level 5, Westfield Sydney|
|Kangaroo and red wine pies from Pie by Mick’s Bakehouse|
|Petite pies from Pie by Mick’s Bakehouse|
|Nick and falafels at Sabbaba, Level 5, Westfield Sydney|
|Sabbaba display cabinet|
|Sabbaba salads and vegetables|
|Ragu Pasta and Wine Bar at Level 5, Westfield Sydney|
Now there’s a genuinely exciting option from the same guys from Via Del Corso Pasticceria e Caffé, also on Level 5.
|Wine and cheese platter at Ragu Pasta and Wine Bar|
|Cured meats and cheese cabinet at Ragu Pasta and Wine Bar|
|Din Tai Fung Dumpling Bar at Level 5, Westfield Sydney|
|Dumpling skins and filling at Din Tai Fung Dumpling Bar|
|Xiao long bao, or pork soup dumplings, from Din Tai Fung Dumpling Bar|
First, with your dumpling on a soup spoon, use chopsticks to pinch a little hole in the dumpling skin and let all the soup run out onto the spoon.
|Vera of Din Tai Fung shows us how to eat an xlb|
|Asahi on tap at Sushi Hon at Level 5, Westfield Sydney|
|Maki sushi from Sushi Hon|
|Salmon sashimi from Sushi Hon|
|9 Marys at Level 5, Westfield Sydney|
|Stuffed mushrooms and chicken tikka from 9 Marys|
|Thai Riffic at Level 5, Westfield Sydney|
Noodles are the highlight here, where diners can choose a noodle type and a sauce to make a Thai Riffic concoction of their own.
|Duck with plum sauce from Thai Riffic|
|Simon Goh at Sassy’s Red at Level 5, Westfield Sydney|
|Chicken lo bak from Sassy’s Red|
Chewy, deep fried bean curd skins held a filling of minced chicken, tasty but improved with a dab of Lingham’s Chilli Sauce, which Goh insists is a must (a mild and sweet ketchup-like chilli sauce).
|Takeaway mee goreng from Sassy’s Red|
|Roti from Sassy’s Red|
|Sago gula melaka from Sassy’s Red|
And what a fantastic ending to a few hours of tasting from the newest offerings from Westfield Sydney’s Level 5 – a veritable trip around the (Westfield) world. I don’t think I’ll be short on any options come lunch time, and nor should the queues outside Zara go hungry.
Thanks to all the participating eateries on Level 5 Westfield Sydney, and Liquid Ideas for organising the tastings.