T&I LOVES

The Weekend Australian - Travel - - Destination Afloat - MICHELLE ROWE

COULD there be a tastier tart than Por­tu­gal’s flaky pas­try cus­tard va­ri­ety? The treat will be a star of the Ma­cau Food Fes­ti­val at Syd­ney’s Sher­a­ton on the Park, un­til Oc­to­ber 20. Des­mond Carneiro (pic­tured), ex­ec­u­tive sous chef at the ho­tel’s Feast restau­rant, was born in Goa, another for­mer Por­tuguese colony, and has used his ex­ten­sive knowl­edge of Ma­canese cui­sine to cre­ate a buf­fet show­cas­ing the fu­sion of Por­tuguese, In­dian, Malay and Chi­nese dishes for which Ma­cau is fa­mous. African chicken, Ma­canese curry prawns and caldo verde (po­tato-based soup) will fea­ture along­side ser­radura, a lay­ered dessert of vanilla whipped cream and bis­cuits. For a fur­ther im­mer­sion in all things Ma­canese, the an­nual Ma­cau Fes­ti­val in Dar­ling Har­bour on Oc­to­ber 19 and 20 will fea­ture cul­tural en­ter­tain­ment, chil­dren’s ac­tiv­i­ties and more sweet treats from Choi Heong Yuen, one of the ter­ri­tory’s old­est bak­eries. Speed de­mons can test their driv­ing skills on sim­u­la­tors in a pavil­ion ded­i­cated to Novem­ber’s 60th Ma­cau Grand Prix. More: sher­atonon­thep­arksyd­ney.com/macau­food­fes­ti­val.

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