Taste of sydney!

Oh so this is a bit late. More than a bit late A whole month late. But better late than never!

On the 12th of March i decided to treat Tiff to something a little special.




















I took her to the taste of sydney! The taste of Sydney is an a new annual event ( i hope!) where some of Sydney's finest restaurants get together and showcase to everyone what they've got.


So first off!!

















From Marque, The Cured Ocean trout with coleslaw, lemon and drill jelly. It was awkward being our first dish to chose of the day. Walking through the stalls seemed like the Friday nigh markets but alot cleaner in china town and for food of such caliber to come out amazed me. The trout was superb, similar to what you get in japanese sashimi but this was somewhat denser, coupled with the caviar made it burst a brilliant texture. Although the 'lemon & drill' jelly was a bit too sour/sweet and in this piece of trout it wasn't filleted 100% i still managed to feel a few bones.




Second from Berowra Waters Inn, Quail Brest & truffled risotto croustillant. Now when i first read this on the menu i had no idea what the term ' croustillant' meant. So for the kicks we went and got it, boy it was nice! Croustillant i assume refers to the crusty outer layer, gives it a very nice bang with the risotto. That sauce on the side is not avocado to my displeasure it was a grassy kind of taste Tiff didn't like it, i on the other hand didn't mind.






















Next.. The Wagyu Beef Daube with Paris Mash from Guillaume. Here we go high roller here busting out dishes with names i wouldn't know how to pronounce. This was Tiff's favorite of the day. My first impression was, how do i eat such a dense piece of meat with just a fork but as i dug into the meat with that fork it just sunk in, soo soft! soo tender! have it with the mash, soo creamy! I couldn't call it my favorite because i thought it was just a bit too dry. But given a second chance i would not turn it away.






















Now from Pilu , the Suckling pig panino with apple, mustard and rocket served on Sonoma sourdough. It sounded a lot more appetising on paper to be honest. To me it was just a mini sandwich of mini burger and the pig? (or pork) had a texture somewhat similar to canned tuna but the mustard seeds did bring it up a little. I just think this was one dish i didn't know how to appreciate.






















Thirsty?
I do like the Chinnotas and Limonatas but its something i could of gotten outside for alot cheaper too!






















Now this was my favorite of the day, the Vanilla panna cotta with lavender honey and pomegranate. I may be biased on the sweets but this was just awesome. When it first came out even the waiter could not help but play with the bouncyness of the panna cotta it just wobbled also considering its shape the smig of vanilla beans on the top it just reminds me on a nipple. lol! Casting that aside it wasn't too sweet texture was what panna cotta should be ( or even better) and have that with a little bit of the lavender sauce and pomegranate... nice! I even found the recipe .. Wait no.. its just a description of its method... damn it!






















Last was the Tiramisu roulade from Bird cow fish. Casting away the strange name the restaurant, this tiramisu had a twist to it, it had a chocolate sponge rolled around a paesanella marscarpone and marsala sabayon. That's right i get foods with shit i don't know what it could be! But i am afraid that the tiramisu Tiff can make just smacks this one into something less than a pancake! That syrup was a bit too thick and heavy, too much of it really. But its texture was nice.























After all we thought we would go to the 'Gourmet traveller taste kitchen' and watch the head chief Peter Kuruvita from Flying fish in action. It was my first time every in an audience for a cooking show. It was interesting and very insightful to hear of little tips and tricks a head chief knows. It was also very nice of him to actually let the audience try out some of his potato chips, it wasn't much but i think the presenter of the show was not happy about that at all. But to me it was just a shameless plug for the chief to advertise his products to the audience, that and he can make almost any pile of junk ( in this case crab) look tantalising.