Taste of Sydney, in partnership with Electrolux, will showcase more than 50 signature dishes from the city’s hottest bars and restaurants at the culinary festival this year.
From March 9-12, visitors to Taste will have the chance to experience an incredible selection of bespoke menu items created exclusively for the festival by the chefs themselves.
Here’s just a taste of what’s in store courtesy of Tequila Mockingbird.
Ceviche Taco
Ingredients:
Hondashi 80gm
Milk 200gm
Aji marillo 300gm (a peruvian pepper paste, this needs to be sourced from a latin american supplier)
White onions 400gm
Coriander 100gm
Lemon juice 300gm
Method:
Place all ingredients into a food processor and blend till smooth, refrigerate and use as required.
- 3 inch Flour tortillas x2ea
Bring a deep fryer up to 160 degrees. Carefully fold the tortilla in half and fry until the taco shell is crisp and holds its shape.Cool and store.
- Sashimi grade fish 200gm
Ensure to use only the freshest fish available from a decent fish wholesaler. finely dice into 10mm squares, and refrigerate until required.
To assemble, simply dress the diced fish with the Aji amarillo dressing, check the flavour, spoon into the Taco shell and enjoy.
