|Taste of Sydney 2012, Centennial Park, Sydney|
There were definitely more large stands in the middle of the park set-up, offering seating and respite from the hot sun, as well as the cute idea that was the Lilydale picnic area with entertainment from Argyle Bar.
|Lengths of marshmallow at Patisse|
|The Cho-mobile handing out loads of free Chobani Greek style yoghurt|
|Blood plum vanilla ripple ice pop by Pure Pops|
|Stretching ice cream by hand at the Booza stall|
|Chalie & Co. stall|
|The Dog - Mini artisan frankfurter chilli dog from Charlie & Co.|
A well-bronzed hot dog bun encased a quality-tasting white meat sausage, all covered in a flurry of not-particularly-spicy chilli mix, green sauce and thin, patient zig-zags of American mustard.
|Ketel One stand, hosted by Eau de Vie|
|Yuzu Mule (left) and Bloody Mary (right) from Eau de Vie|
The Bloody Mary wasn't even on the menu and was oddly not as cold as it really should have been, but downed nonetheless.
|Spencer gulf prawns, avocado, lime, chilli, royal black quinoa, |
tomato, basil & coriander from Agape Restaurant
With some seriously appetising and fresh looking dishes on offer, we went with the grilled Spencer Gulf prawns piled high with a salad of black quinoa grains, tomato, basil and alfalfa sprouts - a beautifully fresh plate that sang of summer.
|Crispy pork belly, pickled daikon and chilli jam in a sweet roll by Longrain|
|Casareccia al ragu from A Tavola|
|Miriam McLachlan of Sake Restaurant and Bar in the Sake Masterclass|
It was only a few minutes into wine and sake sommelier Miriam McLachlan's talk before we were throwing around words like daiginjo (sake made from rice that's been milled down so a maximum of 50% of the grain remains) and junmai (sake made with only rice, water, yeast and koji mould; that is, without the addition of distilled alcohol).
|Sake tasting glasses in the Sake Masterclass|
The Kozaemon 3 Year Aged Sake is a trend-driven product that smelt like those smelly Chinese dried shitake mushrooms but tasted like a heavy chardonnay.
|Prawns served with okra sambal by Flying Fish|
What we received was nothing like what I'd imagined, with plenty of prawn but very little okra. Indeed, I'm pretty sure I didn't manage to taste any okra in the prawn skewers I shared, though there was a enough of the orange, creamy coconut sauce for flavour.
|Traditional charcoal BBQ lamb and veal kebab, smoked eggplant and |
Chobani Greek yoghurt from Efendy
And I could easily see why it was a winning dish: spicy, packed with flavours from the meat and smoke and contrasting well with the softening yoghurt and eggplant flavours.
|Hiramasa kingfish ceviche from Sake Restaurant and Bar|
|Prawn, capsicum, chilli, salsa verde pizza by Hugo's|
|Pear cider (or perry) by Sunshack Cider|
(Potentially disturbing image below).
|Suckling pig on the spit by Four in Hand|
|Roast suckling pig, coleslaw, onion ring and hot sauce by Four in Hand|
|Ragu di pollo affiumicato from Otto Ristorante|
|Lamb and eggplant mini burgers by the City Tattersalls Club stall|
|Chouxmacas from Adriano Zumbo Patisserie|
The creamy filling in the choux puffs was a little lacking in the chocolate macaron shell topped one, while the pâté sable a choux would have been my favourite part of these miniature works of art.
|Wild berry and chocolate flake Foxy Premium Frozen Yoghurt|
With some cute branding and flavour names, the frozen yoghurt was a little on the icy side so that standard plastic spoons struggled, but the flavour was spot on.
|Pepe Saya buttermilk and vanilla panna cotta with poached fruits from |
The Montpellier Public House
This was definitely the bargain of the day although I also bought my favourite Gingerbread Folk men and bunnies, free Chobani yoghurts, Sunshack Ciders, a selection of Huon salmon products, and spicy twiggy sticks from Jim's Jerky.
So it was heavy bags and stomachs that we left Taste of Sydney for another year; hot, sweaty and happy in the sunshine. See more pictures at my Facebook page (and Like me while you're there!).
Food, booze and shoes attended Taste of Sydney as a guest, with thanks to Stellar Concepts. All food and Crowns were paid for separately.