Fifteen chefs, twelve bouchées (or bites), a waterside setting and a fireworks display on Sydney Harbour and Darling Harbour made for a spectacular Omnivorious Party.
Held at the terrace of the Australian National Maritime Museum, the cocktail party rocked to the tunes of some of the best DJs sets of Sydney. Philip Shaw wines kept guests hydrated along with Beluga Russian Caviar cocktails and Badoit mineral water just to name a few.
Top pick of the bouchées was undeniably Pasi Petanen’s Easter Egg (Cafe Paci – Sydney), a slow-coked yolk topped with white chocolate mousse and sprinkled with porcini powder. Other favourites were Mike Eggert & Jemma Whiteman’s (Pinbone – Sydney) Duck Liver, Rice, Onion, Cocoa, dubbed a “chocolate crackle” topped with duck parfait, Mat Lindsay’s (Ester – Sydney) Squid Ball and Sven Chartier (Saturne – Paris) with his Saturne Delice.
Other chefs in the stellar line up were James Henry (Bones – Paris) with Volaille Heart Marinated In Fermented Rice and Horse Radish, Ross Lusted (The Bridge Room – Sydney) with Celeriac in Osmanthus Broth, Trout Roe, Biltong and Celery Salt, Thomas Lim (Goldie’s – Los Angeles) with Baby Gem Lettuce, Creme Fraiche, Trout Roe.
The Omnivorious Party was part of the Omnivore World Tour and was held on Saturday 5th October 2013 during Good Food Month.
Next… Omnivore Amazing Dinner with Sven Chartier and Sixpenny.
[…] sing the flavours of the vegetable, a dish reminiscent of the Saturne Delice the chef served at the Omnivorious Party. The second is a bouchée of chicken liver and anchovy on puffed pig skin, a combination of creamy […]
[…] 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 […]