|February 23, 2010||to||March 14, 2010|
TASTE of Sydney 2010 brings together 16 Top Restaurants, 48 Mouth Watering Dishes, 50 Exhibitors
JUST IN Jamie Oliver to perform on Sun 14 March!
- 11th – 14th March
- Sydney Centennial Park
- WIN tickets to TASTE with MiSociety plus promotional ticket offer code
ALSO SPECIAL TICKET OFFER for MiSociety Readers
Buy 2 General Entry Tickets for $45 (save $10)
Simply go to http://www.tasteofsydney.com.au/ and click on Book Tickets and enter the promotional code TOS04 to take advantage of this special offer. Be quick, this offer is only valid for a limited time! (offer ends March 10th)
Session Dates and Times:
*Thursday 11th March 5.30pm-9.30pm
*Friday 12th & Saturday 13th March 12.00pm-4.00pm or 5.30pm – 9.30pm
*Sunday 14th March 12.00pm-5.00pm
Cost: General Entry: $27.50 Child (age 6-17): $15 Premium: $55 (pre-purchased) VIP: $120
Taste of Sydney is expected to bring 22,000 Sydneysiders to Centennial Park from 11th – 14th March as 16 of Sydney’s top restaurants set-up temporary industrial kitchens (courtesy of SMEG and All Clad appliances) in the Brazilian Fields.
It’s the one time of year that Sydney offers its food lovers the opportunity to taste a selection of the city’s finest meals. Revelers can create their own degustation delights such as an entrée of Mini Sandwich with Blue Swimmer Crab meat and coriander mayonnaise from Guillaume, Risotto with Crystal Bay prawns and zucchini from Pilu and a Warm Chocolate Fondant with Vanilla Bean Ice Cream from Restaurant Balzac.
The Taste of Sydney 2010 restaurants and chefs are:
Justin North, Bécasse, Etch & Plan B
Guillaume Brahimi, Guillaume at Bennelong
Matt Moran, ARIA
Giovanni Pilu, Pilu at Freshwater
Matthew Kemp, Restaurant Balzac
Jared Ingersoll, Danks Street Depot
Peter Kuruvita, Flying Fish
Warren Turnbull, Assiette
Alex Herbert, Bird Cow Fish
Dietmar Sawyere, Berowra Waters Inn
Mark Best, Marque Restaurant
George Francisco, Jonah’s at Whale Beach
Armando Percuoco, Buon Ricordo
Colin Fassnidge, Four In Hand
Martin Boetz, Longrain Restaurant & Bar
Miguel Maestre, El Toro Loco
This year Taste of Sydney with also focus on reduces its carbon footprint by implementing the following sustainable initiatives:
• To minimise Taste’s contribution of plastic waste to the environment, all of the cutlery, plates and cups are made of 100% biodegradable corn starch and sugar cane compounds.
• To minimise the amount of water used at Taste of Sydney in 2010, Taste will be installing super efficient flushing toilets using over 90% less water that a traditional 6 litre cistern.
• All Taste of Sydney 2010 flyers and promotional materials have been printed on 50% recycled post consumer waste and 50% FSC certified fibre material to minimise the environmental impacts associated with paper use.
• No recyclable waste is sent to landfill. Approximately 95% of all glass and paper was recycled at the Taste Festival Sydney in 2009.
Visit www.tasteofsydney.com.au for more information. Tickets available from ticketek.com.au or at the door.Share