Omnivore World Tour 2014 Coming to Sydney

Foodies, mark your diaries. Omnivore World Tour is back in Sydney for the second year and will be running from Thursday 2 October to Sunday 5th October 2014 inclusive. Dubbed as “jeune cuisine“, the festival originated in France and is now an international event. You can expect a series of masterclasses, amazing dinners across top Sydney restaurants, a Pop-Up Dinner and the grand finale, the Omnivorious Party putting an end to the festival.

Gourmantic has been selected as an official media partner of Omnivore Sydney and will be bringing you more information and coverage in the lead up and during to the event.

Pinbone Omnivore 2014
Mike Eggert of Pinbone at Omnivore Launch

Omnivore Sydney

Omnivore Sydney will take place at the Australian Maritime Museum. A series of Omnivore Masterclasses with local and international visiting chefs from France, Belgium, Canada and New Zealand will be held on Friday 3 October and Saturday 4 October. Masterclasses cost $80 for a full day and $45 for a half day plus booking fee.

Friday October 3rd, 2014 – Masterclasses
10:30 – 11:05 Hamish Ingham Bar H, Sydney
11:10 – 11:45 Pierre Sang Pierre Sang in Oberkampf, Paris
11:50 –12:25 Mike Eggert and Jemma Whiteman Pinbone, Sydney
12:30 – 13:05 Julien Burlat Dôme, Dôme sur mer, Antwerp, Belgium
14:00 – 14:35 Jordan Toft Coogee Pavilion, Sydney
14:40 – 15:15 Julien Bobichon Auckland, New Zealand
15:20 – 15:55 Matt Skinner Evian Badoit Masterclass
Saturday October 4th, 2014 – Masterclasses
10:30 – 11:05 Carla Jones 4Fourteen, Sydney
11:10 – 11:45 Josh Niland Fish Face, Sydney
11:50 – 12:25 Gita Seaton Nouveau Palais, Montreal, Canada
12:30 – 13:05 Patrick Friesen Papi Chulo, Sydney
14:00 – 14:35 TBC  
14:40 – 15:15 Nathan Sassi Nomad, Sydney


Pinbone Omnivore 2014
Mike Eggert Explaining Use of Salmon Belly

The Amazing Dinners will be held on Thursday 2 October at Four in Hand in Surry Hills with chefs Julien Burlat and Julien Bobichon (New Zealand) along with Carla Jones and Paul Farag. Sunday the 5th October will see Gita Seaton (Canada) along with Mike Eggert and Jemma Whiteman at Pinbone in Woollahra. The Omnivore Pop-Up Dinner ($120) will return to the Australian National Maritime Museum of Friday 3 October 8.00 pm with Chef Pierre Sang of Oberkampf in Paris and Hamish Ingham of Bar H in Sydney.

The event will culminate in the Omnivorious Party on Saturday 4 October at 7.30 pm which will be the perfect opportunity to taste canapés from the chefs participating in the festival: Carla Jones & Paul Farag, Pasi Petanen, Patrick Friesen, Matt Lindsay, Hamish Ingham, Nathan Sasi, Josh Niland, Pierre Sang, Julien Burlat & Julien Bobichon, Gita Seaton and Jordan Toft. Tickets cost $45 which includes entry, 8 canapés and 1 drink.

Omnivore Sydney Launch at Pinbone, Woollahra

Omnivore Sydney 2014 officially launched yesterday at Pinbone in Woollahra. Chefs Mike Eggert and Jemma Whiteman gave a preview of two of the dishes that they will be demonstrating during Omnivore.

Pinbone Omnivore 2014
Plating Dishes

The dishes are indicative of Pinbone’s cuisine, Mike said to Gourmantic. The ethos is to work with less popular ingredients, using sustainable fish and off cuts. The first dish Mike prepared is called simply “Melon and Fish” and utilises the belly meat of the salmon that is usually trimmed and discarded.

Pinbone Omnivore 2014
Melon and Fish

The melon is cubed and marinated in a Junmai Ginjo sake with a prominent fruity and sweet aromas. The salmon is brined in a 5% solution for 20 minutes, white pepper is added as flavouring which gives the dish some warmth, then lemon juice. The two main ingredients are assembled on a custom ceramic plate then garnished with grated Bataga which gives the dish an additional umami flavour.

Pinbone Omnivore 2014
Plating the Salad

The next dish is made using a less popular fish from Sydney. Usually shunned for its tough skin and hook-like bones, the leather jacket is filleted, skinned and deboned then soaked in brine for 5-25 minutes. The fillets are poached in melted butter on low heat so that it doesn’t shock the protein.

Pinbone Omnivore 2014
Leather Jacket on Snow Peas and Eschallots Salad

To counteract the richness of the firm-textured fish, it is served on top of a salad made of raw snow peas, sweet eshallots cooked down in grapeseed oil, salted konbu for a big punch of umami then dressed in lemon juice, white soy, and white sesame oil which give a more subtle flavour.

You can attend a masterclass with Chefs Mike Eggert and Jemma Whiteman during Omnivore, book for their Amazing Dinner or sample their canapes during the Omnivorious Party.

Gourmantic attended several Omnivore events in 2013. If you need inspiration, check out the previous year’s Omnivore Launch, the masterclass with Sven Chartier, the amazing dinner with Sven Chartier and Sixpenny and the Omnivorious Party. Tickets are set to sell out fast and can be purchased here.

Omnivore World Tour Sydney – Information and Tickets


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.