Sydney Food International Food Festival 2011 Part 1

In recent years Good Food Month now know as Sydney Food International Food Festival has evolved from Lets do Lunch and Sugar hits to Pop Up Dinners and Barbecue Madness. This year there were no less than six pop up dinners listed in secret locations which were not disclosed until at least 24 hours beforehand. This concept  has been around for a while but exists in different forms in differ parts of the world such as in Hong Kong some of you might know the concept as 私房菜 ( which roughly translates to home cooked cuisine or private kitchen correct me if I'm wrong).

SIFF month started with a pop up dinner experiences at Minus 8 by Chef Anton Verplak ( ex Nobu Chef in London) and one hosted by Fouad from the foodblog. 

All I would say about the location of Minus 8 as to not spoil it for the people who is yet to go is that it was a perfect atmosphere for it. As the door opened we were ushered to how seats through a narrow doorway lit with candles. 

The first dish was a Rice Crisps with Wasabi Salt. At first glance it appear to be similar to the Rice Crackers with Salt and Vinegar at Tomilsav which I had at Sweets degusation last year. The taste of  wasabi is not instant but appears after the third of fourth bite.

There were two menus one written in mostly Kanji and one in English. I don't know if my fellow guests noticed this. I know its a bit cliche but its true its the small touches which makes the experience unique.

 The next course was Hiramasa Kingfish Sashimi, Cured Japanese Apricot , Baby Cucumber & Shiso Shoots. Fresh crisp cucumber and the sweetness of the Apricot complements the Kingfish perfectly.

Will discuss more about rest of dishes later. I've put up the pictures for the other courses so there is a  glimpse of the rest of the night.

Handmade Silken Tofu Asparagus,Spring Beans  Buds , White Sesame Toasted Sesame.
The contrast of the pure soybean taste with the withe sesame reminded of the first tofu when I was young. 

Scattered Sushi' Confit Ocean Trout, Ikura, Tasmanian Wasabi, Freeze Dried Shoyu. 

Tatsu Burrawong Chicken Oysters Yellow Yuzu Pepper,Oroshi Ponzu, Coriander Sprouts. 

Tea Time
'Shaved Squid,Fukushima Koshihikari Toasted Seaweed,Tasmanian Wasabi Mitsuba Shoots , Ichiban Dashi Tea. 

Spring Forest
Frozen Green Tea & Toasted Rice Pannacotta, Shortbread, Strawberry , White Chocolate Snow.

Will discuss more about rest of dishes later. I've put up the pictures so at least there is glimpse of the rest of the courses