Taste of Sydney Collective, an evolution of the ‘Taste of’ festivals series fusing food, culture and music is taking place at Barangaroo at the Cutaway from 8-11 November.
The team behind the Taste of Sydney Collective event, including celebrated chef Mark Best (ex-Marque & Pei Modern), have handpicked a line-up of talent for what will be a celebration of Australia’s finest culinary minds. Local and interstate chefs will team up with high-profile internationals who will be returning home to create unique dishes exclusive to the festival.
At the four-day festival’s core will be two ‘Collective Kitchens,’ where 32 chefs will pair up to blend their distinct styles across six immersive sessions. Each day will feature new chefs, collaborations and bespoke dishes.
The first of Taste of Sydney Collective’s chef line-up includes:
- Skye Gyngell – Spring (London)
- Louis Tikaram – E.P.& L.P. (Los Angeles)
- Clayton Wells – Automata
- Hamish Ingham – Banksii
- Cory Campbell – Bea Restaurant
- Palisa Anderson – Boon Café & Chat Thai
- Mat Lindsay – Ester
- Ben Greeno – Hotel Centennial
- Flavio Carnevale – MARTA
- Nelly Robinson – nel.
- Jesse McTavish – North Bondi Fish
- Ben Sears and Eun Hee An – Paper Bird
- Darren Robertson – Three Blue Ducks & Rocker
The full chef and entertainment line-up will be announced in October 2018. Tickets are on sale now here, starting from $10 ($25 on door.)
Taste of Sydney Collective Session Times
Thursday 8th November | 17:30 – 22:00
Friday 9th November | 12:00 – 16:00 & 17:30 – 22:00
Saturday 10th November | 12:00 – 16:00 & 17:30 – 22:00
Sunday 11th November | 12:00 – 17:00
Each session is ticketed separately
