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WIN Tickets to Taste of Sydney 2013!

March 13, 2013 By JJ 5 Comments

TasteofSyd-Win1

You know I love a good food festival and Taste of Sydney is a great one.

Set in Sydney’s Centennial Park there is an impressive roster of some of the best restaurants in Sydney each serving up two to three signature dishes. Demos, feature attractions and celebrity chefs every way you look, and even exhibition tents where you can discover products over 100 Australian producers.

Taste of Sydney 2013 is this weekend, 14-17 March!

Last year I not only ended up as the sole photographer for the ‘Best in Taste’ awards on the night of the launch, but had already won a double pass from Jenius and got to go back a second day with RJ in tow.

12-03-10_TasteOfSydney

The mouthwatering list of restaurants this year includes:

  • Efendy
  • Popolo
  • The Woods
  • Ananas Bar and Brasserie – James Privett
  • Three Blue Ducks
  • The Cut Bar and Grill
  • Four in Hand / 4Fourteen
  • L’étoile
  • Saké
  • Jonah’s Whale Beach
  • Biota Dining
  • Muse Dining
  • Kitchen by Mike
  • Longrain
  • Porteno
  • Claude’s

You can view the menus here.

A full schedule of activities and attractions means you’ll be able to pop in on top chefs in the Bertolli Taste Kitchen, pick up hints and tips at Dilmah Chef’s Skillery sessions and perfect your cocktail party skills in a Sensology “Art of Cocktail Making’ class amongst other events.

With some of my faves on the list and some others I’ve been wanting to try for ages it should be a great weekend.

While I can’t make Thursday evening this year I’ll be there on Friday during the day and again with RJ either Saturday or Sunday – wanna join me??

TasteofSyd-food

Thanks to Taste of Sydney I have 3 double passes to give away!

Giveaway is only open for 24 hours – 13 March to 11:30am 14 March – so get in quick… (Giveaway now over, thanks to everyone who entered!)

  • Win pass #1: Leave a comment below telling me in the form of a rhyme which restaurant or dish is at the top of your list to try – the one that makes RJ laugh most wins.
  • Win pass #2: Follow on Instagram and in the comments on the giveaway pic in my Instagram feed tell me the best-crazy-goodest ice cream flavour you can come up with – the one that most makes me want to pull out my ice cream maker wins.
  • Win pass #3: Like on Facebook and leave a comment on the giveaway post letting me know who you would take with you if you won the double pass and why – my favorite answer wins.

You can always Subscribe via Email to stay up to date and follow on Twitter, or G+ or Pinterest too – but none of these are required for the giveaway.

Giveaway is open to anyone but you need to be able to attend the event this weekend in Sydney!Each Prize includes a double pass for entry into Taste of Sydney for two people. Passes are good for any session times on Thursday, Friday, Saturday or Sunday.

Crowns to purchase food at the event and any costs associated with transportation etc blah blah is the responsibility of the winner.

Tickets will be picked up from the Box Office at the festival gates in Centennial Park so there is no worry about mail delivery.

That’s it, good luck and I hope to see you there!

Congrats to the winners! Peter (blog comment), Salz (Facebook comment) and Zoe (Instagram comment)

~~~

Thanks to Taste of Sydney and Stellar PR for the passes.

 

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Filed Under: All Posts, All-purpose 84th, Events, Giveaway Tagged With: Autumn, Deliciousness, Had-to-share, Restaurant, Sydney

Comments

  1. brenda hayes says

    March 13, 2013 at 2:16 pm

    Have fun!!Wish I was there

    Reply
  2. Peter G | Souvlaki For The Soul says

    March 13, 2013 at 2:30 pm

    There was an old man who always smiled with glee
    who wanted to go to Taste of Sydney for free
    Porteno was his fave, he exclaimed out aloud
    where the cows are big and quite endowed
    If you find this funny or you think it disturbs
    then let me go and try the “BBQ Cheese with Honey, lemon and Herbs!”

    How’s that?…LOL

    Reply
  3. Terence says

    March 13, 2013 at 3:31 pm

    A zombie whose stomach was needy
    Went online to get a food freebie.

    Surfed upon the blog 84th and 3rd,
    And thought, “My word, isn’t she’s a bird!

    And she’s offering me free tix
    To stuff myself with delicious mix

    My choice is otak-otak by Ipoh on York
    Made from prawn brains, fish brains, no pork!

    Steamed to perfection on a boiling stove
    Could send even an undead to heaven above!”

    Reply
  4. Aoife McGee says

    March 13, 2013 at 9:09 pm

    A taste of Sydney,
    Bad wolf did smile
    Three little pigs?
    It’s been a while,
    Fassnidge has four,
    With beautiful tails,
    Oh give me that suckling pig
    The wolf loudly wails.

    I’ll huff and I’ll puff ’til I get them Colin Fassnidge!

    Reply
  5. Anne Southan says

    March 14, 2013 at 11:32 am

    Please can we all go….
    To P-P-P-P Porteno…

    Reply

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I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
🌀
Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
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#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
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#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
🌹🌺🌸
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Setup inspired by the amazing @hughstewart_ 
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#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
—-
The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
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Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
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If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
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There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Oooh, chocolate chip cookies! 🍪 💥 Your favou Oooh, chocolate chip cookies! 🍪
💥
Your favourite almost 6yo is back again, and this time it’s cookies. They’re vegan and gluten-free but that’s beside the point really, they’ll be ready to bake in less time than it takes to preheat the oven, and gone the second they cool. For a peek into our VO ‘process’ 😆 hold out for the end 🔈 - the outtakes we’re too good to not include.
🍪
For those wondering what everything is:
- 2 c almond meal
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp vanilla 
- 1/2 c choc chips or chopped choc
- 180C/355F ~12 min
⚡️ Happy baking, kids! ⚡️
Lemon Marmalade 🍋 made with lemons from our tre Lemon Marmalade 🍋 made with lemons from our tree and sweet limes from my cousin’s tree, narrated by the littlest little niece (5 1/2) who is apparently a natural at voiceovers - you’re going to want to put the sound on for this one 🤣😍.
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Basically 4 cups each chopped lemon, white sugar, water - and if there’s any interest in an actual recipe I’ll even do a post on le neglected blawg.
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Hope this brings a bit of sunshine to your day ☀️🍋🥰 (let me know what your favourite part is - mine is ‘put it in the ooooveenn??’)~ xx JJ
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