Remember when a hot dog at The Dip was the ultimate end to a top night? It’s back, with bells on
The all-new Festival of Food also features chefs from Kiln, Firepop, Anason and Lotus, as well as music and DJs.
A revival of the GoodGod Small Club restaurant and a dumpling-packed ‘fun cha’ are just some of the events you’ll find at Sydney’s newest food, drink and music festival, The Festival of Food at The Streets of Barangaroo, which launches this October.
The month-long event will add to the waterfront precinct’s line-up of restaurants and bars with an exclusive program of chef-led events, held in partnership with Good Food Events.
In 2014, the most iconic way to end a big night in Sydney was with a hot dog at The Dip restaurant at GoodGod Small Club on Liverpool Street. Now, fans of the former live music venue’s ‘dude food’ can indulge once again at special reboot Rekodo x Levins, held at Barangaroo restaurant Rekodo on Friday, October 18.
For one night only, The Dip DJ, chef and co-owner Andrew Levins will team up with guest chef Mitch Orr for a four-course dinner featuring The Dip classics with a Japanese twist.
Orr, who has become known for his anchovy, smoked butter and Jatz dish, leads the hatted kitchen at Kiln, the contemporary Australian restaurant on the roof of The Ace hotel in Surry Hills (and The Sydney Morning Herald Good Food Guide’s New Restaurant of the Year in 2022).
The menu will be made up of fun, party food, including a new take on Orr’s signature Jatz dish as well as a hibachi-grilled ‘dawg’ by Levins.
Levins will DJ throughout the evening, taking advantage of Rekodo’s nearly $100,000 sound system. Diners will also have access to Levinshop, a pop-up store with books, movies and vinyl curated by Levins in partnership with Title.
The old adage, good things come in small packages, will prove itself to be true once again at Part & Parcel, a ‘fun cha’ dinner held on Thursday, October 10, at modern Chinese restaurant Lotus Barangaroo.
The Festival of Food event will see Lotus Barangaroo, Spanish restaurant Born by Tapavino and craft chocolatier Oh! Boo Chocolates team up for a procession of perfectly wrapped parcels, bundled up with two drinks for $110 per person. Prawn dumplings and barbecue pork buns will sit side-by-side with croquetas and empanadas on the morsel-laden menu, with locally made dark chocolate truffles to finish.
Rounding out the series will be a collaboration between Anason x Firepop x Brian Cole, which will be held at Turkish restaurant Anason on Sunday, October 13.
It will be the first time Brian Cole, the chef de cuisine of the Ritz-Carlton fire-fuelled restaurant Hearth in Perth, will headline an event in Sydney. The Sierra Leone-born chef has been winning headlines across the country for his innovative approach to cooking, which brings together native ingredients with classical French technique. His unique style will be on show in a special menu that includes camembert custard tartlet with native thyme, and cured salmon with mixed herb velouté and lemon myrtle.
Raymond Hou from Enmore’s red-hot skewer spot Firepop will also dish up a trio of flame-grilled mains for the event, including Tathra’s Place Maremma duck with rhubarb, 120-day grain-fed Angus beef and New England lamb in a sesame and cumin dukkah.
The four-course feast will be a celebration of cultures, with tickets priced at $189 per person, including drinks.
Rekodo x Levins, 6pm Friday, October 18. Tickets available here.
Part & Parcel, 6pm Thursday, October 10. Tickets available here.
Anason x Firepop x Brian Cole, 3:30pm Sunday, October 13. Tickets available here.
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Erina Starkey – Erina edits the Good Food app for The Sydney Morning Herald and The Age. Previously, Erina held a number of editing roles at delicious.com.au and writing roles at Broadsheet.