Strap in! Parramatta Lanes is back. Here’s what to eat at the iconic fest out west

Parramatta Lanes is back, and with a bang! Set for Wednesday, October 11 to Saturday, October 14, the annual family-friendly festival will host over 120 musicians, 45 food trucks and stalls, and tonnes of incredible art installations. Whether you’re a Westie like me or a loving Sydney neighbour, there is something on for everyone to enjoy. For more info on the free event, head to atparramatta.com/lanes. Hungry for more? Here are the best foodie spots to hit up all festival long!

by Mark Mariano

Delicious Team

Oct 06, 2023

Burger Head

You’ll need both hands for these bad boys! Burger Head’s hearty menu speaks for itself: simple stacks of meaty goodness paired with golden shoestring chips and thick shakes. Feeling clucky? Try their ‘Son of a Chick’ burger. @theburgerhead

FirePop

A surefire hit at last year’s festival, Firepop is back once again! Serving bites and skewers straight from the grill, this hot food stall will light up your whole visit. @firepopaustralia

Black Bear BBQ

This humble Blacktown eatery has grown so quickly – and for good reason. Their offering is the closest we’ll ever get to authentic American-style BBQ. Ribs, burgers, bacon – what more could you ask for? Be sure to try their slaw, it’s killer. @blackbearbbqaus

Southern Soul

Step aside chicken soup, this is real food for the soul. Southern Soul – founded by writer Tyree Barnette from North Carolina – is comfort in a cup. The stall’s tasty menu is inspired by American soul food, but with a twist – it’s all vegan. I highly recommend their crispy mac & cheese – it comes straight from the heart. @southernsoulsydney

Thicc Cookies

When they say thicc, they mean THICC! These New York-style cookies are seriously chunky. I’m a big fan of their Biscoff cookie, but if you’re not, you can’t go wrong with their classic Cookies and Cream. @thicc.cookies

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

View recipe

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

View recipe

Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Stroop Bros

Say ja to Stroop Bros – a fan-favourite food stall serving traditional Dutch stroopwafels. Thick slabs of ice cream are sandwiched between sticky and crispy waffles. Give this mega-treat a try! @stroopbros_

KOI Dessert Bar

The Reynold Poernomo-owned dessert bar is heading out west with some of their best mini-desserts on offer! Grab a slice of their classic Nomtella celebration cake, or perhaps try something from their new spring collection. @koidb

Closing Night: Eating Here Out West

For the ultimate foodie experience, head to Riverside Theatre’s Closing Night festivities on Saturday, 14 October. Atop a major musical line up (L-FRESH The Lion, Zeadala, MRVZ and DJ Slays) is a screening of ‘Eating Here Out West’ – a doco exploring some of the best eats out in western Sydney. Some of the featured eateries (Kocagoz, Mate Pinoy by Mate Burgers and Num Nums) will be onsite for the perfect dinner and show. Head here for more info.

Hunter & Barrel

For something off the beaten track, head to one of Parramatta’s hottest new additions. Nestled just behind Meriton Suites George Street, this intimate grilled meat eatery is the perfect cosy getaway from all the queues and chaos. You must try chef Ran Kimelfeld’s Chocolate S’more – you’ll just want more and more. If Italian is more your vibe, head next door to sister eatery Italian Street Kitchen. @Hunterandbarrel