And the winner is....
Chef Harry Stockdale-Powell’s Wallaby Skewers with spiced cashew sauce!
Newcomer restaurant Bouche on Bridge took out the coveted Best in Taste award at Taste of Sydney’s opening night with their wild Tasmanian Wallaby tenderloins marinated and cooked over charcoal with a spiced cashew sauce.
Bouche on Bridge is showcasing produce in a way that reflects Executive Chef Harry Stockdale-Powell’s passion for sustainability; sourcing local and Australian ingredients from their network of farmers and producers – and it’s awesome.
Best in Taste judge Lizzie Meryment (Sydney food writer & restaurant critic), was impressed with the diversity and unique flavours of all the dishes put forward for the coveted annual honor.
“It’s quite hard to pick a winner when you’re presented with 12 dishes from Sydney’s leading culinary talent, everything was delicious. We ultimately chose the Bouche on Bridge dish because it was just so good while using sustainable Australian protein! Loved the tender marinated meat with that smokiness and the spicy, punchy sauce – a great combination.”
Another newcomer, Nathan Sasi’s from Spanish influenced Mercado, came in at second place with their stunning Hazelnut Mousse Cake adorned with gold leaf. The dish was much coveted by the thousands of Taste visitors on Thursday night revealing a distinctly sweet tooth in this year’s crowd.
Award winning Chef Grant King took out third place with his Liquid Pumpkin and Parmesan Gnocchi with forest mushroom tea. His Potts Point restaurant Gastro Park enjoying a successful debut at their first Taste of Sydney festival. To quote one of our Taste insider’s “Must try, It’s ridiculous!”
Did you get to try these delicious dishes at Taste?