OMNIVORE WORD TOUR SYDNEY – THE YOUNG CUISINE FESTIVAL

What an experience to learn, watch, listen, touch and try foods produced by some of the most talented chefs in Australia and the globe. It was a fantastic opportunity to absorb the knowledge and passion displayed by some of the best young chefs in the world.

Omnivore is the cutting edge of modern young Australian cuisine. Originating in France, the Omnivore festival has returned to Australia for its second year.

These talented young chefs brought a new way of thinking and a clear path of the evolution of Australian cuisine.

All chefs shared the same vision, looking to the past to take flavours and skills to reinvent our cuisine.

Plenty of delicious pastries and decadent marshmallows, petit fours, Macarons from Coupe de Pates, Bandoit and Evian water was available to sample.

Carla Jones: 4 Fourteen

Demonstrated how to produce a pork terrine using all parts of the pig. It was the best terrine I have ever tasted.

Josh and Julie Niland: Fish Face

Demonstrated how at Fish Face they use the whole fish in ‘fin to tail’ cooking and produced a delectable tuna salad.

Gita Seaton who came all the way from Canada.

Brought to us a little soul food and made each of us a Hush Puppy and demonstrated how to cure fish. It was truly amazing to hear how she established herself by starting pop up diners in convenience stores !

Patrick Friesen: Papi Chulo

An amazing character who brought a cheeky sense of humour to the culinary arts. He demonstrated how to make a gorgeous squid salad with crunchy potatoes. He shared with us his passion for cooking, quality produce and excellent flavours.  He proudly uses Australian iron bark at Papi Chulo.

Paul Farag: Four in Hand

Taught us how to fillet a flat fish and how to use all parts of the fish to minimise wastage. At For in Hand they use the whole fish from head to tail. He demonstrated how to perfectly pan fry fish  and make a sorrel and apple emulsion sauce.

Nathan Sasi: Nomad

Demonstrated and produced one of Nomad’s famous charcuteries, the mortadella. His passion for creating charcuteries from scratch using and reinventing forgotten skills.

Omnivore has finished for 2014 so keep your eyes peeled for 2015. The Omnivore festival is not one to be missed.

Advertisement