Taste of Sydney has evolved into a new event called, Taste of Sydney Collective, fusing food, culture and music into a four-day festival to take place at a new location, Barangaroo at the Cutaway, from 8-11 November 2018.
The organisers of Taste of Sydney Collective have brought together the finest local, interstate and international chefs to create unique dishes exclusive to the four-day festival.
During the Taste of Sydney Collective festival there will be two ‘Collective Kitchens,’ where 32 chefs will pair up to create distinct dishes across six immersive sessions. Each day will feature new chefs, collaborations and bespoke dishes.
Some of the chefs from the Taste of Sydney Collective’s chef line-up will include:
- Skye Gyngell – Spring (London)
- Louis Tikaram – E.P.& L.P. (Los Angeles)
- Clayton Wells – Automata
- Hamish Ingham – Banksii
- Cory Campbell – Bea Restaurant
- Palisa Anderson – Boon Café & Chat Thai
- Mat Lindsay – Ester
- Ben Greeno – Hotel Centennial
- Flavio Carnevale – MARTA
- Nelly Robinson – nel.
- Jesse McTavish – North Bondi Fish
- Ben Sears and Eun Hee An – Paper Bird
- Darren Robertson – Three Blue Ducks & Rocker
To get a taste of how good this event will be, we were invited to a program preview where we got to sample some of the dishes that will be featured during the festival. They included amazing dishes such as Mark Best’s bar cod, fish milk with fermented potatoes; Palisa Anderson’s aged beef chin green curry; and Brent Savage’s wattle parfait with macadamia, orange and chocolate.
The Taste of Sydney Collective will include the following session times:
Thursday 8th November | 17:30 – 22:00
Friday 9th November | 12:00 – 16:00 & 17:30 – 22:00
Saturday 10th November | 12:00 – 16:00 & 17:30 – 22:00
Sunday 11th November | 12:00 – 17:00
Ticket packages start from $25 and each session requires separate tickets. Tickets can be purchased from here.
For more information about Taste of Sydney Collective: go to: https://sydney.tastefestivals.com/about-taste/