|The Rocks Aroma Festival 2012|
|George Street for The Rocks Aroma Festival|
|Circular Quay for The Rocks Aroma Festival|
|Damien Heads, head chef of Pony Lounge and Dining|
I made a beeline for the Pony Lounge and Dining stall, which every year has produced some very fine festival fare.
|Steak panini with rocket, mayonnaise and salsa from Pony Lounge and Dining|
|Haloumi panini with rocket, mayonnaise and salsa from Pony Lounge and Dining|
|Camel rides in The Oasis|
|Coffee cup readings in The Orient|
|Dancers on The Oasis stage|
|Belly dancer on The Oasis stage|
|Bird's nest baklava from The Baklava Stall|
But for it to be one of the best, flake-everywhere, honey-all-over baklava I've had the pleasure of tasting, it was sugar-high happiness all round, washed down with a sweetened black Turkish coffee that certainly woke me up in a few sips.
|Turkish coffee stall at The Oasis|
|Camel rides and the Sydney Harbour Bridge|
|Camel rides and the Sydney Opera House|
|Camel rides on Campbells Cove|
|Filling Dragon Beard candies in The Orient|
At first it's a small, thick hoop that's eventually looped over and stretched again, then looped over and stretched again to form thinner and thinner noodles and eventually, fine, white, hair-like strands.
|Dragon Beard candies|
When eaten fresh, these candies need a delicate touch to pick up although the strands go back to a chewy toffee state in the mouth. Leave them a little longer and the strands tend to solidify and toffee up a little more for a truly stunning, mind-blowing sweet.
|Dancers in The Orient|