
Centennial Parklands Dining – Beetroot Macaroon with foie gras Chef: Mark Best. These were a surprise in both taste and texture and one of my favourites of the night, the macaron was surprisingly spongy and light, the foie gras mousse delicate and creamy.
I was rather chuffed to receive an invitation to the Taste of Sydney Media Launch from Prue from the Mint Partners, for not only was the invitation itself exciting, but I love it when PR firms start to take bloggers seriously as part of the media space which is always a good sign indicating progress (thanks too to Christie for arranging our tickets!). The invitation also kindly let us bring partners so my hungry husband is tagging along tonight. And before I forget, I’ve got a surprise for 3 lucky readers, so read on and all will be revealed!

Sailor’s Thai – Prawn Miang served with peanuts and lime on betel leaf. Chef: Ty Bellingham. This was a delicious tangy combination with plump prawns and a favourite amongst many here.

Berowra Waters – A Soignee Truffle Risotto with Mozzarella and a Spinach/ Fennel Rockerfella Sauce. Chef: Dietmar Sawyere. Photo by ChocolateSuze. A delicious Arancini ball of risotto with a mild dipping sauce.
Tonight, we’re gathered at the recently refurbished Centennial Parklands restaurant to sample some of the goodies from the chefs. And it seems like we have the creme de la creme of chefs with food from a list of Sydney’s best chefs.

Longrain – Spicy pork sausage betel leaves & pickled ginger Chef: Martin Boetz. Another betel leaf canape, this time with a slice of spicy pork sausage, strong with pickled ginger.

Ottoman Cuisine – Etli Borek – crisp home made filo rolls filled with braised veal shank, currants & pine-nuts, served with pomegranate and yoghurt sauce. Chef: Serif Kaya. Delicious and slightly crisp, these were salty and slightly sweet with bursts of currants, pomegranate and yogurt.

Flying Fish – Yellow fin tuna with ruby grapefruit and sweet pork crackling Chef: Peter Kuruvita. A little more than a mouthful, the spoon proved a bit of a challenge for one bite eating and required a few bites but was well worth it with a nice pairing of the tuna, grapefuit and unmistakable flavour and texture of pork crackling.
The chefs:
Dietmar Sawyere, Berowra Waters Inn
Justin North, Bécasse & Etch
George Francisco, Jonah’s at Whale Beach
Giovanni Pilu, Pilu at Freshwater
Martin Boetz, Longrain Restaurant & Bar
Ty Bellingham, Sailors Thai
Matthew Kemp, Restaurant Balzac
Jared Ingersoll, Danks Street Depot
Peter Kuruvita, Flying Fish
Warren Turnbull, Restaurant Assiette
Peter Conistis, Civic Dining
Alex Herbert, Bird Cow Fish
Serif Kaya, Ottoman Cuisine
Paul McGrath, Bistro Ortolan
Armando Percuoco, Buon Ricordo

The lineup of chefs

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February 7, 2009
by Not Quite Nigella