Thought-starters

Over the years we unequivocally see guests drawn to caterers with amazing contraptions and theatre.

Tasting Australia and our visitors want to see stallholders show off exactly how their food is made; the cooking and assembly of your dishes should be on proud display, creating a feast for the senses and whetting the appetite for more.

As the festival takes place in autumn, fire is the centrepiece of this public dining space – Town Square Vendors should focus on flipping, whipping, smoking, steaming, grilling, braising, pulling, and presenting irresistible food.

Tasting Australia embraces the diversity of Adelaide’s food culture and welcomes recipes and dishes from all around the world: empanadas, hoppers, roti, raclette, pakoras, pancakes and much more.

As the public face of Tasting Australia’s incredibly popular festival hub, we invite you as our valued vendors to push the boundaries, challenge the norm and reach for the very best plate of food that represents you.

We understand that some preparation methods and cooking styles don’t allow for an element of theatre. In the past, vendors have negotiated this with amazing displays of goods or spice towers, fantastic frontage, excellent customer service and fun staff. Applications will therefore be judged fairly on a holistic sense of presence and visual appeal, with mock-ups, pictures, and drawings welcome (and may be requested as part of the review process to ensure the best fit both logistically and visually).

Theatre thought-starters:

• Taco presses
• Giant smokers and fire pits
• Yakatori grill walls
• Roti’s being stretched
• Wood fired ovens
• Tandooris idling away
• Mozzarella/burrata being stretched
• Raclette being melted

Cuisine thought-starters:

• Korean: mandu, dak-kkochi skewers, gukhwappang bun, pajeon pancakes, tteokbokki

• Japanese: yakitori grills, soba noodle, sashimi stations

• Chinese: steamed buns, yum cha (traditional dim sum style), roujiamo

• Spanish: pintxos, tapas, ceviche, jamon

• Brazilian: picanha, pastel de queijo, kibe, acarajé

• French: crêpes, raclette, delicatessen, pates, terrines, cured meats, breads, patisserie

• German: various wurst, schnitzels, krauts, käsespätzle, bienenstich, eintopf

• Italian: calzones or pizza fritta, single slice pizza, porchetta plates / rolls, arostocini, arancini, gelato

• Turkish: doner kebab, gozleme, ayra (yogurt drink)

• Mexican: elote, tacos, churros, tres leches, tostada, quesadillas

• Vietnamese: bao, banh xeo, goi cuon (cold rolls)

• Polish: bagels, kluski dumplings, baked potatos, naleśniki- fruit pancakes

• Sri Lankan: hoppers (plain/string), watalappan

• Indian and Malaysian: chaat, samosa, pakora, roti, idlis, halwa, kulfi

• Thai: pad thai, satay, sticky rice, som tam, rat na, lok-lok, woks

• Argentinian: choripan, asado, empanada, garrapiñada, alfajor, flan mixto

 

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