Sydney Eat Street: Essential sweet treats you need to try before Royal Easter Show ends
It’s Showtime! Start making that list of all show foods you eat only once a year — then add a few unexpected extras. Read Eat Street at the Royal Easter Show.
Eat Street
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It’s Showtime! Start making that list of all show foods you eat only once a year — then add a few unexpected extras. Read Eat Street at the Royal Easter Show.
Take a tour of Sydney’s best eateries with The Sunday Telegraph’s Eat Street. Are you hungry for more inspiration? Follow us on Instagram or Twitter. #SydneyEatStreet
DESSERT BAR
From the man – Antonio Sabia – who brought you lasagne on a stick comes the explosive Pizza DoBombs.
These flattened orbs of pizza dough are first deep-fried, leaving the outside just crisp enough to hold its shape and keep the centre pillow soft. Antonio’s team has created sweet and savoury variations, but the Nutella DoBomb is the hands-down favourite.
Straight from the hot oil, it’s rolled in cinnamon sugar, injected with Nutella, and then covered with crushed Oreos, a swirl of soft serve ice cream, and lots of biscuit pieces.
THICC COOKIES
On a trip to the Big Apple, Christopher Scheldrik found love; a saucer-sized chocolate chip cookie slightly crunchy on the outside yet chewy in the middle and absolute heaven when heated.
It was a New York-style cookie, and he just had to bring them to Australia.
Fortunately, you needn’t dash and double-park in the city to buy some as Christopher and his crew will be at the show with a wide selection that includes the chocolate chip classic and exclusive to the Sydney Royal Easter Show, a Cadbury Creme Egg cookie.
TOKYO LAMINGTON
It just made sense for Sydney’s most famous lamingtons to make their show debut.
The Newtown locals have been trying a few new things over the past couple of years – lots of collaboration, so it’s not surprising they’d give the show a shot.
It turns out they have an eye-catching cube-shaped artisan lamington that’s perfect for the show – the Fairy Bread Lamington.
It’s an airy classic sponge cake with popcorn buttercream in the centre, dipped in white chocolate and topped with 100s & 1000s.
In line with the season, they also have their Lamington Hot Cross Bun made with spiced cream and mixed fruits, sandwiched between cinnamon sponge, dipped in white chocolate and the crushed remnants of other hot cross buns.
If you’re after something more indicative of the Japanese fusion style, try the Black Sesame and Wattleseed lamington made with a vegan sponge, or go classic with The OG – raspberry jam and vanilla cream, dipped in chocolate sauce and coated with shredded coconut.
CARNIVAL GELATO
Carnival Gelato is a wonderfully bright idea.
“I just love the fact that the Easter Show is all about theatre, something new and exciting,” said owner Domenico Lopresti.
“And what we do here is about theatre, so it looks so fresh. That’s what I love, and exactly what we were all about is freshness, fresh gelato.”
It’s only Domenico’s second year at the Show – Last year, they dabbled a bit with a small presence, but this time, they’ve taken over a complete section.
“We started off with a small stand last year, and this year, we’ve just gone all out,” he added.
The whole section is lined with dozens of steel tubs, each in perpetual motion to keep the gelato fresh, but now that you’ve found them, it’s time for the tricky question: “What flavour would you like”?
NEON ALLEY
The imagination of an 11-year-old is genuinely wonderful; who else would conjure up the idea to combine hot chips with a generous amount of gummy bears, 100s & 1000s, and ribbons of a savoury neon sauce?
That imaginary 11-year-old is Willow Evans, part of the sixth generation of the Evans family who have been working the show-scene since 1928.
Willow’s inspiration behind this vibrant creation is quite simple: “I like Gummy Bears, and I like chips.”
So while the “Loaded Fries” might not be for everyone, the wild and wonderful taste testers out there should give this a crack.
There’s also the tallest glow-in-the-dark fairy floss stick, family-sized churros and even The Elvis Burger.
WAFFLEPOPZ
Leave it to the team behind Chips-on-a-Stick to come up with an equally more-ish dessert … with two weeks’ notice.
When given the fortnight challenge, they went straight to what they know best: food-on-a-stick.
The sweet side was inspired by the warm waffles they savoured on recent travels but making it “show-worthy” was all their doing.
Stop by for the multi-coloured spectacular which is dipped in chocolate and then covered with such delights as M&Ms, 100s and thousand, or even fresh strawberries, whipped cream, and chocolate sauce. Or just stick with the classic and opt for maple syrup and powder sugar.
BERLINER DONUTS
This small-batch family-owned bakery has developed a large following thanks in part to its freshly-baked donuts.
From the light and airy dough to the rhubarb and raspberry jam, every component of these soft and fluffy donuts is handcrafted.
Other fillings include custard, Nutella, and lemon curd.
The Berliners from Berliner Bakery are indulgent enough to feel like a treat but not so sweet that you couldn’t enjoy one every day for morning tea.
BUILD A BROWNIE
A rich chocolate brownie is a treat any day of the week, but when it’s showtime, something outlandish is more in order.
So, helping you bring that everyday dessert to full-on wow, Build a Brownie has created a menu with related DIY toppings that are sure to appeal to your quest for excess.
DOLE WHIP
True fans of the magic kingdom know that there is more to Disneyland to rides and entertainment; there’s a number of food items that have an equally devout following, like the Dole Whip soft serve which starts with frozen pineapple strawberry, mango or watermelon, the dairy-free, gluten-free, and vegan delight is whipped into a frenzy then served up in a cup, cone or, like the original, inside a hollowed-out half pineapple.
For decades the recipe to this refreshing dessert has been a tightly-guarded secret but thanks to a bit of sweet talk, Australians are finally able to get a taste of it at their recognisable stands around the Sydney Royal Easter Show.
BERRY LICIOUS
Being a regular has its perks, and for Berry Licious, after 20 years of buying fresh strawberries, their supplier has actually cultivated a separate patch just for their berries.
IT’s that commitment to quality that has kept show visitors coming back again and again for a cup of fresh strawberries dusted with powdered sugar, or in true show form, dipped in chocolate and served on a stick.
MACARON DE PARIS
There’s no missing the vibrant colours but with just one bite of these dainty meringue delights you’ll find the flavour is as impressive as its alluring shade unlike other ones on the market that are all style with not substance.
Co-owner, Angela Giannaros, explains that both the shell and the filling are made by hand which makes them a bit larger and airy than machine-made versions, in true Parisian style, they still have a light and crunchy shell with a moist centre.
Fan favourites include crème Brulee, salted caramel and the uniquely Australian Milo variant.
NEON ALLEY
Channelling the lights of Las Vegas, Jade Evans and her crew have turned an entire
laneway into the show’s Neon Alley, lined with silver airstream caravans, each with its
own specialty food.
At I Love Hot Dogs, you can get a ginormous 60cm Dagwood Dog and a “bouquet” of neon-coloured dagwood dogs.
If it’s spun sugar you’re after, I Love Fairy Floss has the world’s largest glow-in-the-dark fairy floss stick, as well as huge tubs of strawberry, bubblegum and unicorn-flavoured fairy floss.
Sticking with the sugar theme, there are also outlets for churros, gelato, and the now infamous Gummy Bear-loaded Fries.
Cruise through during the day to scour your foodie options, then head back at night when this eat street becomes a true sight to behold.
– Neon Alley (near Woodchop Stadium)
SYDNEY MILK
From that first flat white before work to that last bit of fudge before bed, dairy makes an
appearance in our daily diet.
Yet, despite its prevalence, most of us would be stumped to pinpoint a dairy farm, much less how the myriad of cheeses, ice creams, and butter are made.
That’s where people like John Fairley, a seventh-generation dairy farmer and co-owner of Country Valley Milk, a multi-award-winning artisan dairy farm in Picton, step in.
John has recently handed the reigns of the farm’s day-to-day operation to his son
(and new grandson) and pulled away from the competitive side of dairy products to
serve as RAS Dairy Councillor, where he is in a position to promote sustainable farming
practices, such as Country Valley’s chemical-free approach to soil or to use John’s
colloquialism, “tending to the dirt”, “the soil is the basis for everything” “that’s what
brings the nutrients through,” he says, noting how healthier grass makes for sweeter
milk.
John recognises that proximity to Sydney is one of the farm’s best assets.
Country Valley can process the milk from Go to Whoa in under 48 hours, and then, John says, “In barely an hour, we can bring the country to the city. This means not only is the milk
fresher than what’s trucked up from down south but “That’s a lot less diesel fumes going
through the mountains”.
John has recently launched a new product, Sydney Milk, the only milk processed in the Sydney Basin.
It’s a true standout, not just for the rich and creamy taste but also the bold bespoke label with a vibrant illustration of John (donning his signature hat) alongside the Emerald City’s iconic Sydney Harbour Bridge.
Head to the Milking Barn at Little Hands on the Land to learn about milking cows and for a
butter-churning demonstration.
– Cathy Freeman Park
CWA TEA ROOM
The gates have barely opened, yet outside the CWA (Country Women’s Association)
Tea Room, visitors have already formed a queue, patiently waiting for the freshly-baked
scones and pots of tea that have become a Sydney Royal Easter Show tradition.
Celebrating its 75th anniversary, the CWA Tea Room began as a post-war initiative to
benefit the women of country NSW but has subsequently turned into their annual
fundraiser, selling over 50,000 scones in 12 days.
Adding to their money-raising efforts, various producers have begun donating necessary ingredients, such as the 2022
Sydney Royal Champion double cream from Dubbo-based The Little Big Dairy Co.
Emma Elliott, co-founder of The Little Big Dairy Co said: “As a family-based dairy,
community is hugely important to us, and it is a privilege to be able to support the
CWA’s Tea Room and their biggest annual fundraising event.
“Scones served with jam
and cream is such a nostalgic experience and a wonderful way to bring people
together.”
– Home and Lifestyle Pavilion
GET FISH AND TYRELL’S WINE BAR
Whether you’re a fan of the saltwater molluscs or just oyster curious, Get Fish and
Tyrell’s Wine Bar is a must on your Easter Show bucket list.
Taking a prime position in the centre of the Woolies Food Dome, this casual garden setting with high-top tables fronts refrigerated display cases with trays of shucked oysters and large juicy prawns.
It’s an obvious reprieve for a glass of wine and fresh seafood, but for the uninitiated, this
is the time and place to ask questions, get some guidance and make that leap from
curious to connoisseur.
The real test, though, comes on Monday, April 17, when aquaculture industry representatives, including Josh Niland, an award-winning chef known for his sustainable approach to cooking fish, will judge Sydney rock oysters submitted by several regional oyster farmers, evaluating everything from symmetry to smell and all the subtle nuances of its taste and texture.
It’ the last day of The Show but well worth the wait.
– Woolworth’s Fresh Food Dome
HOT DOG ON A STICK
It’s been 50 years, but the shine on the ketchup red and mustard yellow Hot Dog on a
Stick trucks hasn’t changed, nor has the original recipe for the cornmeal-battered
cheese and hot dogs that Carmel Myer and Frank Pittoff came across at a fair in
southern California in 1972.
Impressed by the taste and wowed by the branding, they brought the concept to Australia along with the iconic red and yellow trucks, plus the secret to making old-fashion lemonade. Celebrating an anniversary as golden as the crispy coating encasing the locally-sourced Australian pork sausages and blocks of Tasty cheese, it’s a true testament to Carmel’s meticulous standards of quality ingredients, pristine workspaces, seemingly limitless energy, and unwavering smile.
– Riverina Ave and Orana Pde
FLUFFY CRUNCH
Spinning fairy floss at the markets is not necessarily what Michael Karamallis and his
wife Paola had in mind when he left his corporate career to open a cafe, but thanks to a
generous sprinkle of rainbow dust and unicorn tears, (otherwise known as edible
sparkles and popping candy) those crunchy toppings took them from a spun-sugar stall
to a standout Easter Show vendor.
It’s here that they launched their now Insta-famous Flurrito — two scoops of ice cream in a layer of rainbow dust, a handful of Froot Loops — wrapped in thick fairy floss.
This year, they’ve added another creation to the line-up: the limited-edition Fluffy Bun with thick strawberry-flavoured fairy floss, vanilla ice cream, and unicorn sprinkles sandwiched between a sliced hot cross bun.
In addition, they also have their plastic tubs filled with fun and fancy flavours like salted caramel, strawberry lemonade, crushed cookies, and sour apple.
– Home and Lifestyle Pavilion.
CHIP ON A STICK
When it comes to show food, few items are as ubiquitous as the Chip on a Stick, a
skewered deep-fried spiralled potato.
While this indulgent delight may seem like a novelty food, co-owner of Chip on a Stick, Deep Shah, says that its origin is practical in nature, explaining that as a lifelong vegetarian, when he and his family came to the show, besides a plate of chips, there were rarely any plant-based options.
So Deep and his brother Kavit set out to find a solution focusing on food that people already liked but also easy to eat, essentially Aussie chips in a one-handed spiral form with a wide
variety of optional seasonings.
Creating the perfect batter took months to perfect, but many showgoers out there greatly appreciate the efforts.
– Grand Pde and Orana Pde
FIREPOP
To lob Firepop’s Wagyu skewers into the Food-on-a-Stick category feels almost
sacrileges, but it’s actually a rather innovative way that husband and wife team
Raymond Hou and Alina Van are introducing people to premium meats and artisan
products, such as with their signature skewers, signature items, The Butter, made with
A-grade Wagyu seasoned with award-winning Olsson’s sea salt.
But Raymond notes that: “The best part of Wagyu is when we cut it and seeing all that beautiful marbling,” so rather than slicing behind the counter, they’ve brought along the Firepop Wagyu Bar, a glass-enclosed temperature-controlled cool room where people can watch every step of the way.
The response last year (Sydney Royal Easter Show 2022), especially from the
younger generation. to our vision really inspires us.
“Celebrating local produce of the highest quality and creating exciting experiences for the show’s visitors has been amazing.
The Easter Show is all about the experience, and we’re excited to be able to do it again this year.”
– Riverina Ave
BLOOMING ONION BY BURGER HEAD
The brainiacs at Burger Head, Timothy Rosenstrauss, Richard Borg and Joshua DeLuca, have done it again; they’ve created a show food that still affirms their culinary
pedigree of hatted and Michelin-starred restaurants (Quay, Momofuku, Ormeggio,
Seibo, Master).
Josh says, “We wanted something fun, something you’d be able to walk around with and eat on the go. Something tasty and definitely Show-worthy.”
Ticking every box, the Blooming Onion is a battered and deep-fried sliced onion that blossoms in hot oil.
Once it’s transferred to a plate, it’s cored, leaving a crevice in the centre, the perfect size to hold a cup of ranch sauce or sriracha mayo.
Seeing as this is their sixth year at the Easter Show — their first being at The Stables in 2017 when they were first growing the Burger Head brand, followed a couple of years later by the wildly successful Bacon on a Stick, and now the Blooming Onion, fans are already asking after what’s up next.
– Shoalhaven St
THE STABLES
When you need a breather from all the bells and whistles, make a run for The Stables to
relax and get a taste of some Sydney Royal Show’s medal-winning food and drinks.
Inside this expansive two-level space, lounges and leather chairs are interspersed with
bar seating and share tables.
Upstairs at The Loft Restaurant, you’ll find Italian-inspired dishes featuring medal-winning produce, while downstairs offers several pop-ups from the on-trend outlets of the casual food scene, including Burger Head, Gelato Fresco, and Lilly’s Fried Chicken.
Settle in at The Sydney Royal Beer and Wine Bar for a selection of medal-winning beers, wines, and ciders, as well as a fruit and cheese plate with five medal-winning kinds of cheese.
Outside, The Australian Women’s Weekly Cafe and Picnic Garden has taken over the veranda and created a lovely, refined setting with food and beverage items derived from The Weekly’s famous cookbooks and test kitchen.
With plenty of options, you’re sure to find a place to set down all showbags.
– Hawkesbury Rd
Winter warmers to celebrate the season
Everyone is happy to see the sun peeking through the clouds, but winter’s not all bad. Bid farewell to the colder days with one last hurrah of warming fare.
Sniffing out Sydney’s best truffle desserts
Save the best for last. As truffle season comes to a close, be sure to indulge in some sweet treats featuring the annual earthy gem.