Catering for the who’s who of hospitality is no small feat, but our Good Food events team has curated an exciting line-up of Sydney favourites.
Cebu lechon from Takam,Credit: Dion Georgopoulos
Darlinghurst Filipino restaurant Takam has set up cebu lechon, with whole suckling pigs slow-roasting over charcoal on the spit.
Last year’s New Restaurant of the Year winner Firepop is grilling skewers stacked with duck and rhubarb; rooster hearts and house-made chilli sauce; and duck pieces interlaced with beef fat; while its Enmore Road neighbour Maiz has gone back to its market stall days with a selection of Mexican sopes.
Then there’s chef Junda Khoo’s Malaysian restaurant Ho Jiak cooking up smoky char kwai teow noodles with mud crab.
Last year’s New Restaurant of the Year winner, Firepop, is bringing the firepower.Credit: Dion Georgopoulos
As waiters weave through the crowd with those canapes, guests can head to a grazing table stocked by Two Providores, or throw back some fresh Sydney rock oysters supplied by Sydney Oyster Farmers before the ceremony starts at 4pm.
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