Four in hand: 12 Hour slow cooked lamb (12 Crowns)
What’s there to do at the Taste of Sydney?
Eat. Drink. Enjoy a relaxing day in the glorious sunshine.
Imagine a land where pennies are converted into crowns
and beneath the white marquees that do surround,
are your favourite fine dining chefs.
They invite you to taste their greatest creations.
But before heading off to your first destination,
be sure to pre book that educational wine session.
Then begins this bespoke degustation,
at a place of your choice, I thought I should mention.
To Pilu at Freshwater our trotters trot,
those faux grass green stands sure did help out a lot!
We barter 10 crowns for a suckling pig,
it is a Sonoma sourdough paninio that is reasonably big!
With apple, rocket and mustard too,
enjoy it we did under a sky ever so blue.
Pilu at Freshwater: Suckling Pig Paninio (10 Crowns)
Little Creatures resting on our free issues of Wine and Gourmet Food Traveller
Guillaume at Bennelong: Wagyu Beef Daube and Paris Mash
Where to next, our eyes trace the list,
does Paris mash prevail where thirst exists?
Droplettes of Little Creatures will soothe the parched,
and Guillaume, your Paris mash, wagyu and I shall meet, at last!
Hands know what they do, they linger not
and join forces with a familiar friend named fork.
It encounters my favourite thing in the entire world,
a creamy mash, wagyu to melt, a gleeful smile,
one happy, happy girl.
Marque: Cured Ocean Trout with dill jelly and coleslaw
Now it’s time to give Marque a shout,
thank you for bringing us your cured ocean trout.
Aria’s offerings of trout we did not adore,
it lost to your trout with dill jelly and slaw!
I thought I saw a Flying fish,
It’s got to be you when it comes to that dish!
We sampled your delicate beauty once before,
a yellow fin tuna, grape fruit of red ruby and sweet crackling pork.
Flying Fish: Yellow Fin Tuna with red ruby grapefruit and crackling pork
We loop around in glorious sunshine,
then stand in line for our master class in wine.
A showdown it was with two acclaimed sommeliers,
from Merivale and Rockpool, with food they would pair
We cleanse the palate with a flute of Chandon,
to the stone fruited accents in Rieslings - the experts had shone!
A swivel, nose dips, a sip and that jazz,
we finish off with some Peter Lehmann Stonewell Shiraz,
from florals and minerals to rich earth blackberry,
only a 12 hour slow cooked lamb from Four in Hand,
could make us more merry!
Wine Masterclass (6 crowns)
DSLR dies, compact still does the trick,
time hails us in, to meet the Hunter Valley Mavericks.
Wine session number two, certainly still worth the crowns,
there’s been quite a bit now, but there’s still more to down.
Generous as always the Hunter pours are,
absolutely no need now to hit a bar…
Instead they leave us with hints of leather and tobacco,
“aella” El Toro Loco, we by pass Ingersoll’s Danks Street Depot,
in search for something sweet is our only wish,
we decide on the Tiramissu roulade from Bird Cow Fish.
Twas a chocolate sponge rolled around Paesanella’s marscapone,
oh and how could one forget the marsala sabayon!
Bird Cow Fish: Tiramisu Roulade (8 crowns)
A toast to Taste, I would like to insert here,
to a relaxing food filled day, I can’t wait till next year!
Pilu at Freshwater
‘On the Beach’, Moore Road,
Harbord NSW 2096
Phone: +612 9938 3331
Executive Chef – Giovanni Pilu
Guillaume at Bennelong
Sydney Opera House
Sydney, New South Wales 2000
Phone +612 9241 1999
Executive Chef – Guillaume Brahimi
19-21 Pirrama Road,
Pyrmont, New South Wales 2009
Phone +612 9518 6677
Executive Chef – Peter Kuruvita
Bird Cow Fish
Shops 4 & 5, 500 Crown Street,
Surry Hills, New South Wales 2010
Phone +612 9380 4090
Executive Chef – Alex Herbert
Four in Hand
105 Sutherland Street,
Paddington, New South Wales 2021
Phone +612 9326 2254
Executive Chef – Colin Fassnidge
4/5 Crown Street,
Surry Hills, New South Wales 2010
Phone +612 9332 2225
Executive Chef – Mark Best
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