There are a small handful of dishes, cooked by an equally small number of amazing chefs, that I’d travel for. At the top of my list is Chef Armando Percuoco‘s fettuccine al tartufovo. Chef Armando’s fettucine with cream and parmesan, topped with a fried truffle egg, and tossed at your table, is one of those life-altering dishes. To me, it might just be the best pasta dish I’ve ever had, anywhere in the world. This ridiculously simple yet rich and oh so delicious plate of food is, quite simply, worth flying all the way to Sydney for.
Of course, there are many other gustatory reasons to go to Sydney–like Kylie’s duck, Tets’ ocean trout, Bill’s scrambled eggs, Peter Gilmore’s Sea Pearls, or this week the Sydney International Food Festival’s World Chef Showcase. But none (to me) are as addictively appealing as Armando’s truffled egg pasta. I’ve actually written about this heavenly plate of food back in 2005; in fact, it was my 10th post. But that was just a little reminiscent musing. This weekend, thanks to Tourism Australia, Tourism New South Wales and the Food Festival bringing me in for a little song and dance on stage, I’m getting the chance to revisit some favourite restaurants, as well as try a few new ones. Of course, the first place I ran to, within hours of landing on the ground, was Buon Ricordo.