MENU CARD - Taste of Sydney

MENU CARD
Welcome to
Taste of Sydney 2014!
TASTE ESSENTIALS
With an enviable line-up of Sydney’s hottest
restaurants on offer, over 60 mouthwatering dishes to
try, wines, beers, and spirits to savour, produce to buy
and entertainment to enjoy, make the most of your
time at Taste with this handy Menu Card designed to
help you plan your ultimate foodie day out.
Facebook.com/TasteofSydney
Twitter.com/TasteofSydney
Instagram.com/tasteofsydney
OPENING TIMES
LUNCH
Thursday 13 March
Friday 14 March
12.00pm – 4.00pm
Saturday 15 March
12.00pm – 4.00pm
Sunday 16 March
12.00pm – 5.00pm
WHAT ARE CROWNS?
DINNER
5.30pm – 10.00pm
5.30pm – 10.00pm
5.30pm – 9.30pm
*Please note that due to
licensing requirements,
all sales of alcohol for
onsite consumption cease
30 minutes prior to the
close of each session.

Crowns are the official currency of Taste of Sydney and are sold in the form of a Crown Card.
Food and drink to be consumed at the festival can only be purchased using Crowns, while
products to take home can be purchased with both Crowns and cash.
HOW DO I BUY CROWNS?
Crowns can be purchased from a Crown Bank or from any of our roaming Crown Sellers wearing
hot pink shirts. Crowns can be purchased with cash, EFTPOS or credit card. Please treat your
Crowns as you would cash as lost Crown Cards will not be replaced.
HOW MANY DO I NEED?
1 Crown = 1 Dollar
Restaurant dishes are priced from 6-12 crowns, except for ‘Taste Icon Dishes’ which may cost
more. Crown Cards can hold from 10-200 crowns and if you need more you can always ‘top up’
along the way!
WHAT IF I HAVE LEFTOVER CROWNS?
Crowns are not refundable, so be sure to make the most of them at the festival. If you do have
Crowns remaining on your card, you can use them to purchase any of the gourmet goods on offer
from our exhibitors to take home.
COMING BACK FOR SECONDS?
Tickets can be purchased from the onsite
Box Office at the main entrance, open one
hour before each Taste of Sydney Session.
SYDNEY SEAPLANES
Remember to recycle your Crown Card at your
nearest exhibitor, restaurant, or at the exit.
VIP Upgrade Add some sparkle
to your day with a VIP Upgrade and
enjoy access to the VIP Lounge,
two complimentary drinks and live
entertainment. Visit the Box Office to
upgrade today!
TASTE MENU
BACK BY POPULAR DEMAND: Discover the TASTE ICON DISH showcasing each chef’s
pièce de resistance! All Icon Dishes are served on a first come first serve basis so be sure
to get in quick!
Tantalise your taste buds with signature dishes
from Sydney’s Hottest Restaurants.
4FOURTEEN/FOUR IN HAND
Spring Bay Mussels
with Sydney Cider & salt fish sauce
Suckling Pig
with smoked potato salad and crushed apple
CHUR BURGER
x10

x12

Peanut Butter Popsicle
with honeycomb crunch & dulce de leche V
ICON DISH
Four In Hand’s Warmed Corned Beef
with bresaola, buffalo curd and nashi pear
x6

x20

AKI’S INDIAN RESTAURANT
Baingan Jaipuri
crispy eggplant in cumin flavoured
besan flour V
Achari Tikka
tandoori chicken in lime and chili marinade
x8

x10

x6
Ham & Cheese Croquettes
ham & three cheese croquettes
Crispy Pork Belly
with chilli caramel, aioli & mint slaw
x6

x8


ICON DISH
Wagyu Rossini
with shaved fois gras, truffle & Madeira jus


Charcoal Lamb Kebap, Warm Humus
house pickles, organic chickpeas and pastirma
ICON DISH
Lamb Biryani
dum cooked lamb & rice with raita

x14
Duck, Haloumi & Wild Weeds Gözleme
mini gozlemes with duck leg,
string haloumi & barberries
x12

x8

Almond & Pistachio Pudding
candied pistachio, pashmak & pomegranate V
Kerbside Noodle Salad
native succulents, dark soy & onion dressing V
x18
x6

x10
ICON DISH
Panfried Lamb Testicles
panfried lamb testicles, almond tarator,
isot chili

Ceci e Tria Alla Pugliese
pasta strips cooked two ways,
chickpeas, pecorino mouse V

ICON DISH
Fregola
fregola, calamari & cuttlefish ragu,
prawns, mussels

POPOLO
x12

x8
Mulched Pine Caramels
salted caramel, fair trade chocolate, fresh pine V

ICON DISH
Lamb Breast
cooked & fresh, oats, dried lactose
x6
Pandan & Wattleseed Doughnut V
x6

x26

x6
Polpette Di Ricotta e Zucchine
oven roasted ricotta & zucchini balls,
tomato mayo V

Costoletta D’agnello Siciliana
crumbed lamb cutlet, eggplant puree
& diced, pickled onion

x8
CHOW BAR & EATING HOUSE
Dongpo Veal Rolls
pickled black fungus, hot mustard
x8
Vego Burger
spiced chickpea fritter, grated beetroot,
honey labne V
EFENDY
Dahi Sev Poori
crispy wheat pockets with spiced potato
& yoghurt V
BIOTA DINING
Hay Smoked Chicken Legs
cured & smoked chicken,
corn & local garlic creme
Kinkawooka Mussel Fritter
with spiced remoulade & dill pickled cucumber

x8

ICON DISH
Beggar’s Chicken
silken lemon tofu, vinegar red peanuts
Correct at time of print. Dishes subject to change and availability.
x8

x12

V = Vegetarian
Vote for your favourite dish!
Enter the Eatability People’s Choice Award
to win a $1000 dining experience by visiting
tasteofsydney.com.au/pca
x10
x16
TASTE MENU
DESTINATION DINING
LONGRAIN
Tostada De Atún Fresco
sashimi tuna tostada, avocado, onion & chipotle (3)
ROJO ROCKET THURSDAY & FRIDAY
Cape Grim Beef Jerky
lettuce cup
Crispy King Prawns
green chilli, lime
x8

x12

x6
Cold Tropical Fruit Soup V

x26
ICON DISH
Dry Red Curry, Cloudy Bay Clams
wild ginger, holy basil, pork crackle

Charcoal Grilled Entrana
wagyu skirt steak with BBQ peppers
& chimichurri
x6

x12

x12
Charcoal Grilled Lamb Rib
with marinated eggplant, anchovy
& rosemary pound

ICON DISH
Woodfired Lamb from the Asador
with potato salad & chimichurri

x20
THE CUT BAR & GRILL
Seared Kingfish
green beans, olives, tomato, egg
Signature Slow Roast Rib Roll
celeriac remoulade, seeded mustard jus
x10

x6
Cherry Ripe
chocolate sphere, coconut, cherry V
x12

Taste
Ove
Card
rprin
t Cu
Artw
tter
ork
Guid
Honey & Cardamon Glazed Pork Belly
pumpkin, apple & pork scratchings
Pork & Raisin Croquettes
pickled cauliflower, black garlic aioli
x16

x10
Buttermilk & Vanilla Mousse
hazelnut & oat granola, strawberry & lime V
x12
ICON DISH
Jonah’s ‘Fruit de Mer’ Oysters, Kingfish, Crab salad, Confit Salmon, King
Prawns, Scallops
x10
Yoghurt & White Chocolate Mousse
vanilla meringue, raspberry, garden sorrel V
x6
ICON DISH
Milly Hill Lamb Shoulder
Jersey milk ricotta, blackberry, wild fennel pollen


x6

x40



x8

x14

ROTATING RESTAURANTS
- 86
x54
ase
don
t pri
nt c
yan!!
THE LARDER THURSDAY & FRIDAY
House Smoked Salmon Rillettes
salmon roe, crostini
Top up your Crown Cards
at the Crown Banks to try
more exciting dishes!
Spiced Lamb Shoulder
yoghurt, cucumber, mint
x8

Tiramisu
x6
mascarpone and marsala mousse, savoiardi biscuits V

x10

BLOODWOOD SATURDAY & SUNDAY
Polenta Chips
with gorgonzola sauce
Correct at time of print. Dishes subject to change and availability.
ICON DISH
Jalapeños Rellenos Y Nogada
peppers stuffed with beef, apple, sultanas & walnut
sauce (3)

MUSE RESTAURANT SUNDAY
Hiramasa Kingfish Ceviche
watermelon, ginger, lovedale fingerlime, chilli,
coriander

e_ple
x6

x10
Rollos De Cangrejo
fried tortilla with cream cheese,
crab & orange soy dip (2)
JONAH’S SATURDAY
Confit Huon Salmon
wasabi, radish, soy & ginger dressing
PORTEÑO
House Made Chorizo
with romesco sauce
Taco De Cochinito
pulled pork taco, corn puree,
salad & salsa roja (1)
x12

V = Vegetarian
Fried Red Braised Chicken
dosa, chilli & shallots
x6
Cradoc Hill Lamb Tataki
glazed beetroot, salted walnuts, tomato
x8
ICON DISH
Pork Ribs
with apple, iceberg and oyster mushroom


x10

x24

ICONPARK
Take part in the
crowdfunding fun: Pick
a restaurant concept to
support and sample its
iconic offerings!
IconPark is the world’s first online crowdfunding platform dedicated to bars
and restaurants. 100’s of awesome restaurant concepts were submitted & now
the top 6 are bringing their best offerings to you! Taste of Sydney is IconPark’s
first venture offline and is depending on Taste of Sydney Festival goers to help
decide who wins the first special 3 month season at IconPark’s East Sydney location.
Stanley St. Merchants: Locally Foraged. Internationally Recognized
A team drafted from across the Land. Award winning, innovative W.A. Chef Matt Stone’s
menu champions foraged & sustainable local produce. Artisanal spirit & wine makers
married with celebrated Melbourne coffee barons, St Ali, complete the picture of this
polished, Australian heritage story.
Paperbark Smoked Whiting,
Heirloom Tomato & Fennel Salad
x10

The West Winds Gin & Watermelon Smash x12
Watermelon. Lemon. Mint.

British India Trading Co: Empire Grandeur & Regal Raja
Inspired by this Michelin trained chef’s journeys on the sub continent, an offering of British
& Indian sharing plates await. In this rich expatriate tapestry, set to the vibrance of India,
perfumes of aromatic spices envelop, imbibing tonics & intoxicating tea libations whisk you
to peacock strewn lawns.
Cardamon & Ginger Spiced Short Rib
Mustard Carrot Butter. Okra.
Tamarind Sambal
x10

East India Co Fizz
Gin. Soda. Jasmine Syrup. Lemon.
Parsley
x12

Minjoo Social: Fine Korean K-Pop BBQ
The lights & sounds from the city of Seoul. Fine Beef by chef David Wright & Hibachi grills
speak of serious quality to be had in a playful setting. A bold beverage story colorfully draws
on canned drink curiosities from Asia that just may fuel your K-pop karaoke courage.
x10
Korean Fried, Free Range
Chicken Tortilla.
Apple cider vinegar & chilli paste glaze.
Kimchi Mayo. Salad of pickled Daikon,
carrot, cabbage, Bean Sprouts

K-Pop Lychee Mojito
White Rum. Lychees. Coconut water.
Mint. Coriander. Lime.
x12

Blackcats: Sizzling Steak. Stiff Gin. Cool Jazz.
1 part exceptional, prime cut Wagyu steakhouse, 1 part devilishly alluring New Orleans
jazz joint & all parts 19th Century Gin palace. It’s modern mixology techniques & old world
culture, served up with vintage pinup girl hospitality. Step back into a simpler time when
things were more sophisticated.
Steamboat Joe’s Pork & Prawn Gumbo x10
Rich, Melting Pot Louisiana style

x12
East Side Rickey
Sipsmith Gin. Kaffir Lime. Fevertree Soda

Ruby’s BBQ: Bring’n The South Down Under
American BBQ with a capital A… for Authentic. A Tarantino script read with moonbeam,
Magic Far Away Tree visuals. Smoldering Hickory brisket, Pitcher’s of soused iced tea,
Honky Tonk tunes & good Ol’ southern hospitality. The chef’s arm is inked with a “beef
cuts chart”. Passion in spades!
16 Hour Slow Smoked BBQ Beef with
Coleslaw & Ruby’s Homemade
BBQ sauce
x10

Sweet Iced Tea Cocktail
Bourbon. Black Tea. Lemon. Mint
x12

Sedgwick Ave: NYC Hip Hop, Food, Booze & Joe
This crew makes Art… be it street, coffee, Beats, Booze or on a plate. Think B.I.G
sandwiches, Katz’s deli NYC style. Award winning Aussie Baristas, a visual street art orgy
endorsed by Mr Brainwash & a menu that has all the cool of the never sleeping Apple town.
Brooklyn’s Finest De-boned,
Free Range Wings
Grilled Watermelon.
Light blue cheese Sauce.
x10

Curbside Hard Lemonade
Whiskey. Icy Home Made Lemonade.
x12

TASTE KITCHEN
Join host Alice Zaslavsky in the Taste Kitchen to watch Sydney’s award winning chefs cooking up
a storm, sharing the secrets of their favourite dishes and offering tips and advice to those who
are serious about food.
TIME
CHEF
THURSDAY
13TH MARCH
DINNER
6.00-6.30
7.00-7.30
8.00-8.30
9.00-9.30
Carla Jones
Kumar Mahadevan
Richard Kemp
Richard Ptacnik 4Fourteen
Aki’s Indian Restaurant
Eschalot
The Larder
FRIDAY
14TH MARCH
LUNCH
12.30-1.00
1.30-2.00
2.30-3.00
3.30-4.00
Carla Jones
Grant Croft Peter Kuruvita
Somer Sivrioglu
4Fourteen
The Cut Bar & Grill
Mexican Fiesta
Efendy
FRIDAY
14TH MARCH
DINNER
6.00-6.30
7.00-7.30
8.00-8.30
9.00-9.30
Flavio Carnevale
James Viles
Alejandro Urbina
Matt Stone
Popolo
Biota Dining
Rojo Rocket
Greenhouse
SATURDAY
15TH MARCH
LUNCH
12.30-1.00
1.30-2.00
2.30-3.00
3.30-4.00
Mitchell Grady
& Claire Van Vuuren
Somer Sivrioglu
Donato Toce
Louis Tikaram
6.00-6.30
7.00-7.30
8.00-8.30
9.00-9.30
Peter Ridland
Robert Taylor
Shaun Presland
Mitchell Grady
& Claire Van Vuuren
SATURDAY
15TH MARCH
DINNER
SUNDAY
16TH MARCH
LUNCH
12.30-1.00
Troy Rhoades-Brown
1.30-2.00
Chui Lee Luk
2.30-3.00
Donato Toce
3.30-4.00
Rowie Dillon 4.30-5.00
Paul Wilson
Take part in a Celebrity Cruises Food Matching Masterclass and discover the secrets to the
perfect partnering of food with beer, wine and cocktails. These informative and enticing classes
will be led by the renowned American chef and Celebrity Cruises’ Associate Vice President of
Food and Beverage Operations, John Suley. During these free classes, participants will enjoy an
indulgent tasting plate with matching drinks while learning the tricks behind successful food
and drink pairing.
TIME
TOPIC
THURSDAY
13TH MARCH
DINNER
6.30–7.00
7.30–8.00
8.30–9.00
Beer Matching
Wine Matching
Cocktail Matching
FRIDAY
14TH MARCH
LUNCH
1.00–1.30
2.00–2.30
3.00 – 3.30
Beer Matching
Wine Matching
Cocktail Matching
FRIDAY
14TH MARCH
DINNER
6.30–7.00
7.30– 8.00
8.30–9.00
Beer Matching
Wine Matching
Cocktail Matching
SATURDAY
15TH MARCH
LUNCH
1.00–1.30
2.00– 2.30
3.00–3.30
Beer Matching
Wine Matching
Cocktail Matching
Bloodwood
SATURDAY
15TH MARCH
DINNER
6.30–7.00
7.30–8.00
8.30–9.00
Beer Matching
Wine Matching
Cocktail Matching
Muse Restaurant
Chow Bar & Eating House
Gelato Messina
Rowie’s Cakes
Icebergs Dining Room and Bar SUNDAY
16TH MARCH
LUNCH
1.00–1.30
2.00–2.30
3.00–3.30
Beer Matching
Wine Matching
Cocktail Matching
Bloodwood
Efendy
Gelato Messina
Longrain
Jonah’s
Swine & Co.
Saké Restaurant & Bar
Presented by Good Food Gift Card
Dorky, warm and a little bit funny, Alice Zaslavsky is like an old sweater you can’t
quite part with. A former teacher and contestant on MasterChef Australia, she now
divides her time between hosting kid’s game show ‘Kitchen Whiz’, gallivanting
about the country wielding a microphone and/or spatula and tweeting prolifically
as @aliceinframes. With a quick wit, easy rapport and bottomless pit of food facts,
Alice makes a welcome return as host of Taste Kitchen.
Correct at time of print. Schedules subject to change and availability.
FOOD & BEVERAGE MATCHING
by
MASTERCLASS Inspired
CELEBRITY CRUISES
Places in the classes are strictly limited and
are available on a first come, first serve basis.
Swing by The Celebrity Cruises Lawn Club
to sit back, relax and enjoy a canapé or two
while sipping on a specially crafted martini.
Take a seat in the club and enjoy a taste of
modern luxury you can experience on board
a Celebrity Cruises cruise ship.
LURPAK COOKERY SCHOOL
DILMAH CHEF’S SKILLERY
in association with AUSTRALIAN GOURMET TRAVELLER
The Dilmah Chef’s Skillery will feature a super line-up of chefs who will each bring a unique
skill to the table from filleting a fish to perfecting your knife skills. Plus, visitors will get the
chance to ask their burning questions to these culinary masters during an intimate Q&A
session at this exciting attraction.
TIME
CHEF
THURSDAY
13TH MARCH
DINNER
6.00-6.30
7.00-7.30
8.00-8.30
9.00-9.30
Richard Ptacnik Richard Kemp
Flavio Carnevale
Chui Lee Luk
The Larder
Eschalot
Popolo
Chow Bar & Eating House
FRIDAY
14TH MARCH
LUNCH
12.30-1.00
1.30-2.00
2.30-3.00
3.30-4.00
Peter Kuruvita
Alejandro Urbina
Grant Croft Louis Tikaram
Dilmah Culinary Ambassador
Rojo Rocket
The Cut Bar & Grill
Longrain
FRIDAY
14TH MARCH
DINNER
6.00-6.30
7.00-7.30
8.00-8.30
9.00-9.30
Peter Kuruvita
Warren Turnbull
James Viles
Kumar Mahadevan
Dilmah Culinary Ambassador
Chur Burger
Biota Dining
Aki’s Indian Restaurant
SATURDAY
15TH MARCH
LUNCH
12.30-1.00
1.30-2.00
2.30-3.00
3.30-4.00
Peter Kuruvita
Dylan Johnson
& Nic Theodore
Carla Jones
Mitchell Grady
& Claire Van Vuuren
Dilmah Culinary Ambassador
SATURDAY
15TH MARCH
DINNER
6.00-6.30
7.00-7.30
8.00-8.30
9.00-9.30
Peter Kuruvita
Shaun Presland
Robert Taylor
Peter Ridland
Dilmah Culinary Ambassador
Saké Restaurant & Bar
Swine & Co.
Jonah’s
SUNDAY
16TH MARCH
LUNCH
12.30-1.00
1.30-2.00
2.30-3.00
3.30-4.00
Peter Kuruvita
Paul Wilson
Somer Sivrioglu
Troy Rhoades-Brown
Dilmah Culinary Ambassador
Icebergs Dining Room and Bar
Efendy
Muse Restaurant
Reuben Hills
4Fourteen
Longrain
LMAH ROSE AND FRENCH VANIL
Enjoy decadent desserts all while enjoying
a perfectly brewed cup of Dilmah Tea at the
Dilmah High Tea Experience.
Visit the new Lurpak Cookery School where MasterChef Star Julia Taylor will show you how
to Weave Some Magic into any recipe. The Lurpak Cookery School will feature a series of 30
minute cooking classes focused on simple, quality ingredients. Each session will finish with
cooking Salted Butter Caramel Sauce.
TIME
RECIPES
THURSDAY
13TH MARCH
DINNER
6.00 - 6.30
7.00 - 7.30
8.00 - 8.30
9.00 - 9.30
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
FRIDAY
14TH MARCH
LUNCH
12.30 - 1.00
1.30 - 2.00
2.30 - 3.00
3.30 - 4.00
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
FRIDAY
14TH MARCH
DINNER
6.00 - 6.30
7.00 - 7.30
8.00 - 8.30
9.00 - 9.30
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
SATURDAY
15TH MARCH
LUNCH
12.30 - 1.00
1.30 - 2.00
2.30 - 3.00
3.30 - 4.00
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
SATURDAY
15TH MARCH
DINNER
6.00 - 6.30
7.00 - 7.30
8.00 - 8.30
9.00 - 9.30
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
SUNDAY
16TH MARCH
LUNCH
12.30-1.00
1.30 - 2.00
2.30 - 3.00
3.30 - 4.00
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Minute Steak with Herbed Butter
Ravioli with Salmon in Nut-Brown Butter
Julia Taylor has loved baking from a young age, and cites butter as one
of her “can’t live without” ingredients for sweet and savoury cooking.
You can see
Julia daily in the Lurpak Cooking School where she will be
WHITE CHOCOLATE
&
SPICEDmixing
CHAI FUDGE
a little bit of butter science into some quick and delicious recipes.
Places in the classes are strictly limited and are
available on a first come, first serve basis.
Lurpak Cookery School sessions cost just 6 Crowns.
Jac Wagyu and Petuna are proud
suppliers of the Lurpak Cookery School
Correct at time of print.
Schedules subject to change and availability.
Recipe by Peter Kuruvita*
GARDEN
BAR
1 3 4 5 6 8 10
WINE THEATRE
SEATING
AREA
presented by
Food & Beverage
Matching Masterclass by
C
SKILHEF’S
LER
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LOVE
MARLBOROUGH
FIZZ
LOUNGE
H
EXP IGH TEA
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MAILLE
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presented by
WINE GLASSES
CELEBRITY
CRUISES
COINTREAU
SALES
i WATER
& INFO POINT
CROWN BANK
1
CAKE
WINE
BAR
E
G
EMERGENCY EXIT
VIP GE
LOUN
4 5
6
CHOW BAR
Pick up your
Gourmet Traveller
Magazine Here
CHURBURGER
VIP
TOILETS
THE CUT
BAR & GRILL
FLOOR PLAN
EMERGENCY EXIT
ICON
PARK
SEATING
AREA
POP UP
BAR
by RUSHCUTTERS
1 2 3 4 5 6 7 8
9 10 12 13 14 15 16
1
2 4 5 7 8
9 10 11 12 13 15 16
BUNDABERG
DISTILLATORIUM
H
....................................
VISITOR
ENTRY
....................................
GALLIANO
KEY
EXHIBITORS
RESTAURANTS
D
1
2
SALES
i WATER
& INFO POINT
COOKERY
SCHOOL
POPOLO
J
TASMANIAN
PAVILION
FIRST
AID
C
CROWN BANK
5 6
7 8
9 10
11
EMERGENCY EXIT
3
1 3 4 5 7 8
9 11 12 13 15 16
B
EFENDY
1 2
SALT
MEATS
CHEESE
1 2 3 4 5 6 7 8
9 10 12 13 14 15 16
LONGRAIN
5 6
Rotating
Restaurants
3
4FO
FOUR URTEEN/
IN HAN
D
AKI’S
RESTA INDIAN
URANT
BIOTA
DINING
1 2
A
BEER &
CIDER HALL
Destination
Dining
SEATING
AREA
LAWN
CLUB
CELEBRITY
CRUISES
TASTE
KITCHEN
Rotating Restaurants
The Larder (Thurs & Fri)
Bloodwood (Sat & Sun)
COUNTRY
KITCHEN
SEATING
AREA
Destination Dining
Rojo Rocket (Thurs & Fri)
Jonah’s (Sat)
Muse Restaurant (Sun)
TASTE DIRECTORY
Affinity Wines
Anathoth Farm / Barker’s of Geraldine
Australian Free Range Foods
Australian Good Food Guide
Australian Wine Selectors
Bimbadgen Wines
Bordeaux Shippers
Born & Raised Wines
Boss Man Food & Sami’s Kitchen
Bullion Cellars
Bundaberg Distillatorium
Cake Wines Bar presented by Plumm
Canon
Caseus / Cassegrain
Celebrity Cruises Lawn Club
C’est Si Bon Patisserie
Chang Beer
Chocolate 5018
Clonakilty Food Co.
Cointreau Fizz Lounge
Croqembouche Patisserie
Custard Cider
Deja Vu Sake Company
Dilmah
Duccio Gelato Five Dock NSW
Eat Me Chutneys
Eco Chopping Boards
Espaus and Joadja Distillery
Exclusive Vines Argentina
Feast On This
Fehlbergs / Peppadew
Fermoy Estate Margaret River
Fever-Tree G&T Bar
Fine French Food
Fleur De Lys Patisserie
Food & Beverage Matching Masterclass Inspired by Celebrity Cruises
Galliano - Taste of Italy
Garden Bar
Ginahgulla Olive Oil
Gogonuts
Gourmet Game
Gourmet Home Delivery
Gourmet Traveller Wine Pop Up Bar
by Rushcutters
Hank’s Jam
Heaven’s Hell Vodka
HelloFresh
Howling Wolves Wines
H2
A1
D16
J7
B9 / F2
J1
G3
D3
H4
F6
Feature
Feature
Feature
H12
Feature
F1
Feature
B7
H16
Feature
G8
E7
J16
Feature
D13
D9
D4
J4
D15
E8
B8
D1
C2
G6
G10
Feature
Feature
Feature
J5
D2
J12
E6
Feature
E12
E3
H1
E4
EXHIBITORS & STAND LOCATIONS
Jac Wagyu From Our Farm To You
King Street Wharf
La Maison Maille
Le Creuset
Loose Goose Wines
Love Marlborough
Marc’s Patisserie
Meko 100% Pure Coconut Water
Morish Nuts
Mount Langi Ghiran
Neu’s German Bread
Nudie Foods
O’Leary Walker Wines
Olsson’s
Organic Dairy Farmers
Patron Margarita Bar
Peppercorn Food Company
Pic’s Really Good Peanut Butter
Pizzini Wines - King Valley
Plumm Taste Wine Theatre
Punt Road Wines / Napoleone Cider
Real Coconut Water
Rekorderlig
RSPCA Humane Food
Sakenet Australia
Salt Meats Cheese
Schibello Caffe
Schkinny Maninny Juice Cleanse
Sensology Presents
‘The Art of of Cocktail Making’
Signature Wines Barossa Valley
Simon Johnson
Smoyö Frozen Yogurt
Soleil Lychee Infused Beer
Tamburlaine Organic Wines
The Canadian Way
The Spice Trading Company
The Wine Traveller
Timeout
Torbreck Vintners
Trumer Pils & Bridgeport Ales
Villa Maria Estate
Voyager Estate
Waterthins
Wirra Wirra
Wyndham Vacation Resorts
Yering Station
Yogurtland
E13
E10
Feature
H10
E15
Feature
E16
J13
A6
B4
D14
E5
F5
H5
B2
C1
Feature
B5
J9
Feature
H9
A3
Feature
J15
J8
Feature
Seating
Area
J3
Feature
H15
A5
B6
D5
B1
B11
D8
D6
G1
D10
D12
E1
G4
H8
E2
H13
B3
G5
FEATURES
COUNTRY KITCHEN
Edible Bug Shop
Lenswood
Moo Premium Foods
Target 100
The Hills Cider Company
LURPAK COOKERY SCHOOL
Jac Wagyu
Petuna Seafoods
BEER & CIDER HALL
Beer & Brewer Magazine
Beer Importers and Distributors
Blue Moon (CCA)
Castaway
Crabbie’s
Coopers
James Squire
Matilda Bay
Northdown Craft Beer Movement
Phoenix (Sierra Nevada)
Phoenix (Weinenstephan)
Platinum Blonde
Sail & Anchor
Small Acres Cyder
Stoke
TASMANIA PAVILION
Abels Tempest
Belgrove Distillery
Cape Grim Beef
Clover Hill Wines
Flinders Island Meat
Franklin Cider
Huon Aquaculture
Josef Chromy Wines
Lark Distillery
Moo Brew
Old Hobart Whisky
Sullivans Cove Whisky
Tasmanian Bakeries
Remem
b
that yo er
u ca
use you n
r
leftove
rc
for nex rowns
t week
’s
grocer
ies!
A recent partnership between
several Australian culinary powerhouses signifies a new dawn in
the Australian catering landscape.
Bayleaf catering has recently
announced a strategic alliance with
celebrated chef, Warren Turnbull
and renowned Australian wine
consultant Christopher Hayes.
Under the keen eyes of owner, Chris Stubbs and CEO, Tom
Rutherford, Bayleaf now offers the exclusive services of Warren
as Partner Chef and Christopher as Chief Wine Consultant
across their discerning client portfolio.
COUNTRY KITCHEN
Hosted by DIRTY GIRL KITCHEN
Thanks to TARGET 100
KITCHEN TABLE TALKS
Join Rebecca Sullivan, Author of ‘Like Grandma Used to Make’ and Founder of Dirty Girl Kitchen & the
Granny Skills Movement as she hosts food demos and a series of inspiring and provocative discussions
around food and sustainability – with a focus on highlighting the love, time and care that chefs, farmers
and everyday people put into their food and how easy it really is!
From Ten Mile Tastings to pop-up pickling, making your own bread to Urban Honey and olive oil
tastings, you can find endless tips on growing your own, catching your own and making your own. Hear
from local Chefs, Authors and Target 100 cattle and sheep farmers all in our intimate pop-up one-stop
Skill Sharing hub.
BE CURIOUS ABOUT WHERE YOUR FOOD COMES FROM
Stop in to the Country Kitchen to meet a Target 100 farmer and have your questions answered about
how they raise cattle and sheep and learn about their passion for the environment & animals. While
you are there you can also sample some delicious beef and lamb recipes being prepared by Rebecca
and guest chefs, and learn more about cooking with different cuts to be more sustainable.
SPECIAL GUESTS
Have you ever been keen to try insects but never had the chance? Come and meet Skye Blackburn,
known more affectionately as ‘butterfly Skye’. She will be making a very special insect ice-cream and
leading tastings of insects. Catherine from Moo will also be joining to show how to use their newest
product ‘Dahi’.
As well as the Country Kitchen’s beautiful big tree filled with ‘apples’ you can sample some of The Hills
Cider Company’s newest delights, ‘Apple and Ginger’, using Australian grown ginger and the ‘Apple and
Pomegranate’ using all South Australian grown produce.
@grannyskills
@DirtyGirlKitchen
ask not what you
can
do
for
your
c
o
u
n
t
r
y
ask what’s for lunch?
www.bayleaf.com.au | Ph. [02] 9669 1144
With Thanks To
BENCHMARQUE is Sydney’s leading hospitality & event
recruitment agency and the preferred supplier of premium
staffing solutions to Taste of Sydney 2014.
SENSOLOGY PRESENTS
SENSOLOGY
‘THE ART OF COCKTAIL MAKING’
Expert mixologists will take you through a simple, step by step guide
to making and serving some of the world’s most iconic cocktails.
Sessions cost just 12 Crowns to attend and include the finished cocktail.
Purchase tickets at the Sensology bar.
TIME
COCKTAIL
THURSDAY 13TH MARCH DINNER
TIME
•CasualHospitality&EventSupportStaff
•Permanent&TemporaryPlacements
•ManagedWorkforce&On-hireRecruitmentServices
Tomakeabookingorrequestadditionalinformationpleasecall
(02) 9036 1800 or email [email protected]
Reference “Taste” for special introductory rate offers exclusive to exhibitors
and visitors to Taste of Sydney 2014.
www.benchmarque.net.au
COCKTAIL
6.00-6.15
6.30-6.45
7.00-7.15
7.30-7.45
8.00-8.15
8.30-8.45
9.00-9.15
9.30-9.45
Espresso Martini
Mojito
Daiquiri
Whisky Sour
Aviation
Pina Colada
Daiquiri
Mojito
FRIDAY 14TH MARCH LUNCH
FRIDAY 14TH MARCH DINNER
12.30-12.45
1.00-1.15
1.30-1.45
2.00-2.15
2.30-2.45
3.00-3.15
3.30-3.45
6.00-6.15
6.30-6.45
7.00-7.15
7.30-7.45
8.00-8.15
8.30-8.45
9.00-9.15
9.30-9.45
Espresso Martini
Mojito
Daiquiri
Whisky Sour
Aviation
Pina Colada
Mojito
Espresso Martini
Mojito
Daiquiri
Whisky Sour
Aviation
Pina Colada
Daiquiri
Mojito
SATURDAY 15TH MARCH LUNCH
SATURDAY 15TH MARCH DINNER
12.30-12.45
1.00-1.15
1.30-1.45
2.00-2.15
2.30-2.45
3.00-3.15
3.30-3.45
6.00-6.15
6.30-6.45
7.00-7.15
7.30-7.45
8.00-8.15
8.30-8.45
9.00-9.15
Espresso Martini
Mojito
Daiquiri
Whisky Sour
Aviation
Pina Colada
Mojito
Espresso Martini
Mojito
Daiquiri
Whisky Sour
Aviation
Pina Colada
Mojito
SUNDAY 16TH MARCH LUNCH
12.30-12.45
1.00-1.15
1.30-1.45
2.00-2.15
2.30-2.45
3.00-3.15
3.30-3.45
4.00-4.15
4.30-4.45
Espresso Martini
Mojito
Daiquiri
Whisky Sour
Aviation
Pina Colada
Daiquiri
Aviation
Mojito
www.facebook.com/sensology
www.sensology.com.au
BEER & CIDER HALL
Presented by SAIL & ANCHOR CRAFT BEER
Visit the Beer & Cider Hall hosted by Beer & Brewer magazine in this exciting feature
for your chance to taste local & imported beers and ciders and meet the brewers in free
masterclasses, brought to you by Sail & Anchor (WA) Craft Beer.
TIME
TOPIC
THURSDAY
13TH MARCH
DINNER
6.00 – 6.30
6.45 – 7.15
7.30 – 8.00
8.15 – 9.00
Ginger Beer & Beer Tasting
Imported Beer Tasting
Sail & Anchor Craft Beer Tasting
Australian Craft Beer & Cider Tasting
FRIDAY
14TH MARCH
LUNCH
12.30 – 1.00
1.15 – 1.45
2.00 – 2.30
2.45 – 3.15
Ginger Beer & Beer Tasting
Imported Beer Tasting
Sail & Anchor Craft Beer Tasting
Australian Craft Beer & Cider Tasting
FRIDAY
14TH MARCH
DINNER
6.00 – 6.30
6.45 – 7.15
7.30 – 8.00
8.15 – 9.00
Ginger Beer & Beer Tasting
Imported Beer Tasting
Sail & Anchor Craft Beer Tasting
Australian Craft Beer & Cider Tasting
SATURDAY
15TH MARCH
LUNCH
12.30 – 1.00
1.15 – 1.45
2.00 – 2.30
2.45 – 3.15
Ginger Beer & Beer Tasting
Imported Beer Tasting
Sail & Anchor Craft Beer Tasting
Australian Craft Beer & Cider Tasting
SATURDAY
15TH MARCH
DINNER
6.00 – 6.30
6.45 – 7.15
7.30 – 8.00
8.15 – 9.00
Ginger Beer & Beer Tasting
Imported Beer Tasting
Sail & Anchor Craft Beer Tasting
Australian Craft Beer & Cider Tasting
SUNDAY
16TH MARCH
LUNCH
12.30 – 1.00
1.15 – 1.45
2.00 – 2.30
2.45 – 3.15
3.30 – 4.00
Ginger Beer & Beer Tasting
Imported Beer Tasting
Sail & Anchor Craft Beer Tasting
Australian Craft Beer & Cider Tasting
Australian Craft Beer & Cider Tasting
The new pig
on the block
Meet Head Chef
Bobby Taylor at
Taste of Sydney
Taste Kitchen
7pm Saturday
The Dilmah
Chef’s Skillery
8pm Saturday
There will be free 20 minute masterclasses held during each session, with sample tastings of up to six
beers. Meet the brewers themselves in a guided class on how to taste beer, learn about the brewing
process and the ingredients found in beer, including malted barley, hops and yeast!
(02) 9009 0990
swineandco.com.au
PLUMM WINE THEATRE
Discover the
world’s flavours
If you’re hungry for adventure or crave a taste of the world’s culinary hot
spots then Intrepid’s new Food Adventures are for you. With a focus on street
fare, local specialties, home cooking and urban food and drink culture, these
authentic, affordable, food-centric trips will satisfy any appetite.
Real Food Adventure
Vietnam
EX
Hanoi, 12 DAYS
FROM
$1,995
Real Food Adventure
Mexico
EX Mexico
City, 8 DAYS
For more information:
intrepidtravel.com/food
Call 1300 797 010
Terms & Conditions apply. Prices are per person and land only. Visit website for full details
FROM
$1,355
Presented by GOURMET TRAVELLER WINE
Visit the Plumm Wine Theatre presented by Gourmet Traveller Wine to enjoy some great drops
and increase your wine knowledge at a series of educational and interactive wine sessions.
Join wine experts, top winemakers and a panel of expert sommeliers for a program that
includes the secrets to matching wine with glassware and food, tutored tasting, cellaring tips
and more. Each session includes a free copy of Gourmet Traveller WINE Magazine.
TIME HOST
TITLE
THURSDAY
13TH MARCH
DINNER
6.15-6.45
Nick Stock
7.30-8.00
Nick Stock
8.45-9.30
Matt Skinner
The Pinot Files - Victoria
Sem-sational - Hunter Valley
Superstars
Plumm Wine Glass Experience
FRIDAY
14TH MARCH
LUNCH
12.45-1.30
Matt Skinner
2.00-2.30
Nick Stock
3.15-3.45
Nick Stock
Plumm Wine Glass Experience
Wine Style Guide - Hip & New
White Wines
The Pinot Files - Tasmania
FRIDAY
14TH MARCH
DINNER
6.15-7.00
7.30-8.00
8.30-9.00
Matt Skinner
Nick Stock
Nick Stock
Plumm Wine Glass Experience
Saké Samurai School
Champagne Darling!
SATURDAY
15TH MARCH
LUNCH
12.45-1.15
2.00-2.45
3.00-3.15
Nick Stock
Matt Skinner
Nick Stock
Exploring Natural Wine
Plumm Wine Glass Experience
Saké Samurai School
SATURDAY
15TH MARCH
DINNER
6.15-6.45
Nick Stock
7.30-8.15
Matt Skinner
8.30-9.00
Nick Stock
Champagne Darling!
Plumm Wine Glass Experience
Food and Wine Matching
with Longrain
SUNDAY
16TH MARCH
LUNCH
12.30-1.00
Nick Stock
1.45-2.30
Matt Skinner
3.00-3.30
Nick Stock
4.15-4.45
Nick Stock
Shiraz - Super Cool to Red Hot
Plumm Wine Glass Experience
30 Minute Wine School From Faux to PRO!
Sunday Sessions - Craft Beer
Select Your Session
Tickets
available
from
the Plum
Glasswar m
e stand,
located ne
xt
to the wine
theatre
• Nick Stock wine tasting sessions cost $6/6 Crowns
• The Plumm Wine Glass Experience with Matt Skinner costs $50/ 50 Crowns and
includes a Plumm glassware tasting pack for home of 4 Plumm Glasses valued at $120
• Don’t forget to pick up your polycarbonate outdoor glass with thanks to Plumm
glassware! Priced at 6 crowns they are the ideal vessel for your journey through the fabulous
wineries at Taste of Sydney. They are available from the info points located beside the Crown Banks.
SPONSORS
Taste of Sydney would like to thank the following
sponsors and partners for their support.
PARTNERS
MEDIA PARTNERS