On a day when bushfires lit up Sydney, some terrific local
businesses made a little heat of their own at an Elite Event showcasing an
approach based around fresh, locally-sourced ingredients and sensational taste.
Fresh from a 14.5 rating in the latest SMH Good Food Guide
– that’s almost a hat, people! – Bishop Sessa is a Crown St bistro and
wine bar with a nose-to-tail philosophy, sourcing their animals from Swallow
Rock Reach, Milly Hill and Gundooee Organics.
Restaurant manager and Yorkshire charmer Daniel Wootten
paved the way for chef Paul Cooper, who showed guests how to debone a quail in
15 seconds (or was it 13?!), before flooding the room with his delicious
signature quail buns.
Big bad Ben G from Riverside Brewing Company kept Yelpers
happy with their smashing range of natural, hand-crafted beers bursting with
flavour and aroma and free of additives or preservatives. Proceedings kicked
off with the 69 Summer Ale, progressed to the 33 Golden Ale, the 44 American
Amber and came home strong with the 88 Robust Porter.
Lizzie K (who just
started her own catering company, big ups!) scooped the prize pool
and took home a bottle of aged tawny port and a set of craft beer glasses, and
guests left with a gift bag including a frangipane tart with poached pear for the trip home and a voucher
for a free bottle of wine with their next meal at Bishop Sessa.
next time, SYOY (See You On Yelp!)
Ben B Sydney
Photos courtesy Sam