|Crowds at the East Village Gourmet Food Festival, 5 October 2013, Joynton Park, Zetland|
But I did attend the second annual (renamed) East Village Gourmet Food Festival in Zetland's somewhat hidden Joynton Park earlier in the month.
|Table seating at the East Village Gourmet Food Festival|
Festival-goers were greeted by a gorgeous day for being outdoors, with food offerings from the likes of Salt Meats Cheese and their signature cured meats and antipasti, Longrain's yellow curry, East Ocean with a myriad of steamed yum cha dumplings and Foley Lane with a bar and food setup.
The growing festival delivered community spirit in spades - from the sophisticated outdoor seating to the petting farm, it felt like a locals event with kids and dogs out in full force.
|Spit roast at the Dan the Man stall|
|Pizza oven at Salt Meats Cheese stall|
|Foley Lane stall|
|East Ocean stall|
|Gelato Messina flavours|
|Audi kids entertainment|
|The East Village Gourmet Food Festival by night|
|Fairy lights in Joynton Park|
|Getting into the spit roast at the Dan the Man stall|
|Tables set up for the Long Dinner|
|Tables for the Long Dinner|
Longrain owner Sam Christie was out front running the show while head chef Louis Tikaram ran the makeshift kitchen most impressively for a 250-person-plus outdoor event.
|Typo-loma cocktails by Longrain|
The martini-glassed cocktail featured tequila and grapefruit juice (Paloma, anyone?) with a supposedly Thai twist of chilli-infused Aperol and lime - and a lychee for that girly touch.
|Betel leaf, smoked trout, mint, peanuts, chilli by Longrain|
Devoured in a mouthful, the sweet, sour, salty and smoky flavours of the miang were perfect palate starters, readying one for a barrage of big, bold Thai tastes for the rest of the night.
|Caramelised pork, prawn, peanuts on sour pineapple|
It was hard not to immediately think of that Australian-Chinese classic, sweet and sour pork, but there were some highlight flavours in the pork and coriander that lifted it way beyond takeaway Chinese.
|Grilled king prawn, green chilli nahm jim|
The large prawns were served with a very well balanced, just-spicy-enough, chunky green chilli nahm jim dressing that was so good it was drinkable and more fresh coriander leaves.
|Prawn, chicken, coconut cream, kaffir lime|
Having not ever seen or experienced a Thai dish like this before, it worked unexpectedly well with the witlof cups although it was quite comforting to have the creamy prawn and chicken gravy just over loads of jasmine rice.
|Char grilled Cape Grim beef, roasted chilli eschallot dressing|
|Red curry of duck, Thai basil|
|Steamed Chinese broccoli, oyster sauce|
|Banana fritter, caramel custard, passionfruit|
It's been a while since I've had a banana fritter, and I'm still not convinced I like them, even if the crisp batter made for great mops for the passionfruit pulp and caramel custard covering the plate.
|The Long Dinner by Longrain at the East Village Gourmet Food Festival|
The Long Dinner also did a fantastic job of fitting into the local community feel of the East Village Gourmet Food Festival - at least for those lucky ones of us which can call this our local community.
|The Long Dinner at the East Village Gourmet Food Festival|
Food, booze and shoes attended The Long Dinner at the East Village Gourmet Food Festival as a guest.