Taste of Sydney held its opening night gala VIP party in the Etihad Airways Platinum Lounge on Thursday 10 March 2014.
Guests enjoyed a cheese buffet, South African canapés, an open bar and live music all night.
Guests included chefs, socialites, food critics and other media. Top chefs included Colin Fassnidge and Lyndey Milan.
Delicious Magazine editor-in-chief Kerrie McCallum also presented awards for the best meals at Taste. Porteno Restaurant picked up two of the awards.
Guests were served South African canapes prepared by chef David Higgs which included: spicy lamb sausage with avocado and charred pepper; curried prawn tail with coriander and yogurt; smoked chicken sliced onto sweet potato with honey; and grilled artichokes with green olive lemon and haloumi. Also, Chef Benny Masekwameng prepared canapés for guests including: Tempura prawns with pickling sauce on rosti potatoes; mini chicken bunny chow; and mini Boerewoirs roll with chakalaka.
The drink menu consisted of wine from the Nepenthe Pinnacle range (from the Adelaide Hills) including chardonnay, sauvignon blanc, pinot noir, shiraz and rose. Other drinks served included Piper Heidsieck champagne. Estella and Kingfisher beer, Nakd water and Fever Tree lemonade and ginger beer.
Fever Tree cocktails were also served on the night including: Hayman’s Gin with Fever Tree Indian tonic water; Buffalo Trace Bourbon with Fever Tree ginger ale; Tito’s Vodka with Fever Tree ginger beer; Buffalo Trace Bourbon with Fever Tree cola; Tito’s Vodka with Fever Tree soda and lime; Fever Tree lemonage, lime and bitters.