A Taste of Sydney 2010

Ja and I were so excited about A Taste of Sydney that we went out since 10.30 am to take a 378 bus to Centennial Park. Luckily, Ja spotted A Taste of Sydney's staff on the bus so we followed him to the venue since we didn't know exactly how to go there, lol.
We arrived the venue around 11.30... about half an hour before the session starts...

I went to buy Beef rib w watermelon from Danks street depot since I 'm curious for quite some time how to cook watermelon in a savoury dish since I read about a dish made of grilled watermelon and prawns from a comic book years ago. Watermelon, pineapple, and tomato cut through the richness of ribs and made it 's very easy to eat during a summer time.

Ja bought Wagyu beef spring roll with mushroom foam from Balzac. I quite like the creameness in mushroom foam.

Clockwise: Bird, Cow, Fish; Guillaume at Bennelong; Pilu at Freshwater; and Marque.

Jonah's at Whale Beach: Alba White Truffle popcorn, Crisp school prawns with a spicy Cajun remoulade, and vanilla panna cotta with lavender honey and fresh pomegranate. Panna cotta 's just perfect... just enough jelatine to set a panna cotta... very elastic.... and also tastes fantastic. The red sauce sourness 's sharply contrast with lavender honey which go wonderfully when eatting sauce, honey, and panna cotta together. This 's my most favorite dish.

We both buy cocktails from Longrain. Ping Pong for Ja (passionfruit and lychees shaken with 42 Below vodka and fresh lime juice. And, Rose Poteous for me (watermelon and mint muddled then shaken with 42 Below vodka and cranberry juice. They 're nice for such a warm day.

Free foods from City Tattesalls Club: (anti-clockwise) doughtnut with sour berries sauce, mini burger, soft shell crab, bramble cocktail (pink) and white chocolate martini.

Some products I like :D

After eatting that much, it was time to check out classes. Jared Ingersoll from Danks Street Depot demonstrate how to make a saucy tart (right). The paint gun in his hand 's used to coat the tart with chocolate and an editable substance used in cosmetic to form a thin protecter for a tart. So that the tart will not melt in a warm Sydney weather.

Romeo Baudouin from Victor Churchill, Charcutier (left) demonstarted pig head terrine using dry white wine to make a stock along with garlic, carrot, celery, and 4 different herbs which I remembered only tarragon... sigh...

After that we went to a chef table, this session also run by Jared. He brough all his dishes selling in the show for us to sample. Chicken liver parfait 's creamy but light.

I quite like him... like when he said don't cook what you want to cook but let the product tell you what you should cook. Meaning... cooking should be based on what product 's in season because you 'll get flavoursome product. I actually did cook what I feel like in the beginning of my cooking journey and tried to sort out the products. Luckily, I long pass that time...