With three days down and another seven to go, Tasting Australia packed a heap of fun and flavour into its first weekend. Broadsheet photographer Kelsey Zafiridis was on hand to capture all the action.
The festival kicked off with Wine! Wine! Party! Party!, a night of revelry with a wine menu by Tasting Australia drinks curators Banjo Harris Plane and Meira Harel, Pirate Life brews, and cocktails from Nick Tesar of Melbourne’s Bar Liberty. There were snacks (of course), and tunes courtesy of Broadsheet’s own Max Veenhuyzen who, in addition to being our Perth editor-at-large, turns out to be a damn good DJ.
Saturday kicked off with Uni Days at the University of Adelaide – a day-long rolling party led by Adelaide’s own Adam Liaw, Yolngu surf rockers King Stingray, and rappers Dem Mob from South Australia’s Anangu Pitjantjatjara Yankunytjantjara Lands. The cloisters were filled with scents of smoke and spices, with chefs serving Southeast Asian street-market-inspired dishes.
Is there anything better than a slow Sunday morning at yum cha? How about yum cha cooked by seven top chefs. Town Square Kitchen Brunch – Steamed featured dishes from the legendary Cheong Liew (ex-Neddy’s, The Grange), Karena Armstrong (The Salopian Inn), Mug Chen and Chia Wu (both Muni), Paul Baker (Chefs on Wheels), Terry Intarakhamhaeng (Soi 38) and interstate guest Luke Burgess. The team served bite-sized offerings including dumplings; spring rolls; vongole and pippies with tori paitan (a rich white chicken broth) and smoked rice; pork neck and trotter xiaolongbao; barbequed Mayura station Wagyu; and steamed and fried potato doughnuts filled with almond jelly, Riverland jujube and egg custard.
