Taste of Sydney 2012: Chefs, Restaurants and Tasting Menu

Taste of Sydney kicked off on Friday 9 March 2012 under blue skies and warmer temperatures after a wet start which forced the cancellation of the opening night. The event which takes place in the Brazilian Fields of Centennial Park is a degustation of some of the best Sydney has to offer in food and drink.

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Taste of Sydney 2012

Fourteen restaurants participated in the annual event and for the first time, sustainable pop-up restaurants presented their dishes on different days. “Icon dishes” also debuted this year, made in limited quantities and sold on a first come and first served basis. Like previous years, crowns ($1 = 1 crown) were used as currency. Dishes ranged from $8 to $12 and up to $32 for icon dishes.

Flying Fish with Chef Peter Kuruvita

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Chef Peter Kuruvita

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Prawns served with okra sambal

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Seared Petuna ocean trout with ginger, chilli, shallot sauce, served with carrot sambal & basmati rice

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Laveria: Fresh coconut & palm treacle pancake with cardamom ice cream

Quarter Twenty One with Chef Justin North

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Chef Justin North at the Taste of Sydney Quarter Twenty One Cookery School

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Fried Hawkesbury School Prawns, Prosciutto and Rouille

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Slow Cooked and Caramelised Short Rib with Bone Marrow Persillade

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One Hokey Pokey Ice Cream Sandwich

The Montpellier Public House with Chef Matthew Kemp

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Chef Matt Kemp

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Crisp Brisket of Pasture Fred Beef with Creamed Wild Mushrooms

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Braised Shoulder of Lamb with Polenta and Green Sauce

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Pepe Saya Buttermilk and Vanilla Panna Cotta with Poached Fruits

Efendy with Chef Somer Sivrioglu

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Fouad Kassab (thefoodblog.com) and Chef Somer Sivrioglu (right)

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Kadayif wrapped king prawns, walnut capsicum muhammara

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Traditional charcoal BBQ lamb and veal kebab, smoked eggplant and Chobani Greek yoghurt (voted best dish at the festival)

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Pistachio dessert trio of traditional Baklava, Dolma and Kadayif

Saké Restaurant & Bar with Chef Shaun Presland

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Chef Shaun Presland

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Hiramasa Kingfish Ceviche

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Hiramasa Kingfish Double Crunch Sushi Roll

Four In Hand with Chef Colin Fassnidge

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Chef Colin Fassnidge

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Smoked Salmon, Chorizo and Mozzarella Croquette

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Licorice Braised Beef Brisket with Carrot and Cherry Purée

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Roast Suckling Pig, Coleslaw, Onion Rings and Hot Sauce

L’etoile with Chef Manu Feildel

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Chef Manu Feildel

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Chilled Cauliflower Soup with Blue Cheese Crème

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Apple and Cinnamon Donuts

A Tavola with Chef Eugenio Maiale

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Wild mushroom, potato and truffle fritters with tarragon mayonnaise

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Traditional house made casareccia pasta with slow cooked veal, pork and chicken ragu

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Amedei gianduia chocolate crema, salty caramel gelato, Italian meringue

Ormeggio at the Spit & Spiedo with Chef Alessandro Pavoni

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Deep fried fontina cheese in buckwheat batter

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Smoked veal rump, vegetable ash and radish

Longrain Restaurant & Bar with Chef Martin Boetz

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Yellow curry of lamb with cucumber relish

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Watermelon, young coconut & tapioca

Charlie & Co with Chef Justin North

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Charlie & Co

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The Dog: Miniature artisan frankfurter chilli dog

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The Burger: Charlie wagyu beef & cheese slider

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The Quesadilla: Spicy bean, cheese and jalapeno quesadilla

The Veggie Patch with Chefs Georgie Swift, Milenka Osen, Karl Cooney

Sustainable Pop-Up restaurant on Saturday

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Eggplant involtini stuffed with herbed almond cream and served with pomegranate and fig tapenade

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Zucchini fritter sliders with beetroot and horseradish relish, toasted cherry tomatoes, cumin, mayonnaise and coriander

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Vegan chocolate mousse with whipped coconut cream and passionfruit matched with the Nespresso Volluto grand cru

Agapé Organic Restaurant and Bar with Chef Simon Lawson

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Roasted Rosnay figs stuffed with quark, pecorino, and mozzarella, apple balsamic, popped quinoa and basil

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Prawn dish

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Slow roated Berkshire pork Scotch fillet, rosemary, fennel, apple, sage, polenta and salsa verder

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Chocolate and spelt brownie, almond paline, vanilla cream and chocolate sauce, matched with the Nespresso Volluto grand cru

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Gundooee Wagyu sirloi, slow braised brisket, honey roasted carrots, royal black quinoa and truffle butter

Other restaurants which participated in Taste of Sydney 2012 are The Cut Bar and Grill (Chef James Privett,  Otto Ristorante and Bar (Chef Richard Ptacnik), and Three Blue Ducks (Chefs Darren Robertson, Mark Labrooy, Shannon Debreceny) as the sustainable pop-up restaurant on Friday night.

With our sincerest gratitude to all the chefs and their teams for their time and hospitality.

~ ~ ~

More in the Taste of Sydney 2012 series:
Eau-de-Vie Bar & Ketel One Bar Tours
– Cocktails, Bars and Sensology at Taste of Sydney
– Champagne, Wine, Beer & Cider at Taste of Sydney
Taste of Sydney Exhibitor Highlights

For more photographs of Taste of Sydney, Like us on the Gourmantic Facebook page to keep up with updates. (photo gallery)

Gourmantic attended Taste of Sydney as media guests.


This article is posted on Gourmantic.com - All rights reserved - Copyright © 2015.

Taste of Sydney 2012: Chefs, Restaurants and Tasting Menu was last modified: December 15th, 2014 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.


  1. i didn’t get a chance to check out the pop up sustainability stand so great to see some of the dishes they served up in your photos

  2. Pingback: Eau-de-Vie Bar at Taste of Sydney 2012 & Ketel One Bar Tours | Gourmantic

  3. Mmmm, what a great idea – and the prices seem really reasonable too. Cheap enough to sample a few of those dishes. The seafood dishes at the top look amazing!

  4. This event looks amazing…very well presented! I hope I can visit it maybe next year…

  5. What fun.How did you decide where and what to eat- it all looks fabulous!

  6. Im literally drooling over that coconut pancake! What a fab foodie day :D

  7. Pingback: Taste of Sydney 2012: Exhibitor Highlights | Gourmantic

  8. Pingback: Taste of Sydney 2012: Cocktails, Bars and Sensology | Gourmantic

  9. Pingback: Taste of Sydney 2012: Champagne, Wine, Beer & Cider | Gourmantic

  10. Pingback: Taste of Sydney 2012 | Peter Kuruvita

  11. Pingback: Taste of Sydney 2013: Chefs, Restaurants & Taste Menu | Gourmantic

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