The event will play host to a restaurant challenge between four of the city’s tastiest and most prestigious establishments – Thaigga, The Pavilion, Roundabout Restaurant and The Oakroom.

The challenge is just one of the tempting attractions at this year’s festival and chefs are excited to compete against the city’s finest.

The contest will take place between 1.30pm and 5pm and the winner will be announced at 6.30pm.

Operators will provide three small serves of food in a tapas or degustation style for a proposed $10 a plate.

Customers will be given an evaluation slip and winner will be by popularity. 

There have been some mouth-watering options presented from the other restaurants recently in The Daily Advertiser, including roast pumpkin and ricotta rotolo from The Oakroom, chilli and basil beef stir fry from Thaigga and fig and goats chevre ravioli with burnt butter and fried sage from Roundabout Restaurant.

The Pavilion chef Riley Portors presents the last offering before Saturday’s event.

Ingredients

6 brown onions thinly sliced

4 cloves garlic peeled and sliced

1 bunch lemon thyme (leaves picked)

1 bottle jack of spades porter

1L beef stock

½ cup brown sugar

1 tablespoon plain flour

35g duck fat

Garnish

4 slices sourdough

100g grated gruyere cheese

Method

1)      In a heavy-bottomed saucepan, add duck fat and melt over medium heat. Add onion and garlic and sautee until onions are slightly browning.

2)      Add thyme and sautee for two minutes, add flour and stir for 30 seconds.

3)      Add beer and beef stock and bring to boil, reduce to low and simmer for 20 minutes, add brown sugar and simmer for five minutes.

4)      Pre-heat oven on to 180 degrees Celsius top sourdough with desired amount of gruyere and toast until gruyere is melted and golden

5)      Serve soup into bowls, add gruyere and enjoy.