Taste of Sydney Collective, an evolution of the “Taste of” events held around Australia and the world, will make its debut next month.

Taking place at the Cutaway in Barangaroo on 8-11 November, the event will host top Australian and international culinary talent and showcase local food and beverage producers.

Behind the event is IMG Events, who have previously run Taste festivals around the world.

“Taste of Sydney Collective will push these boundaries with innovative first-time collaborations and bespoke new themes that fuse food, culture and music,” says Hannah Pike, managing director of culinary, APAC at IMG Events.

“Sydney, with its fast-paced and trendsetting food and entertainment scene, is the perfect place for the debut of this new concept.”

The 2018 chef line-up includes Skye Gyngell (Spring, London), Louis Tikaram (E.P., L.P., Los Angeles), Clayton Wells (Automata, Sydney), Cory Campbell (Bea Restaurant, Sydney),  Palisa Anderson (Boon Café, Chat Thai, Sydney) and many more.

Chef curator Mark Best (ex-Marque and Pei Modern) says he is excited to be choosing from the best Australian culinary talent.

“They will do what they do best, cook creative and delicious dishes that showcase their unique style and our incredible Australian produce,” he says.

“Cooking from an open kitchen, chefs will engage festival goers in a truly unique, architectural setting.”

At the four-day festival’s core will be two Collective Kitchens, where 32 chefs will pair up to deliver collaborative dishes.

The PlayGround at Taste of Sydney Collective will see Australian food and beverage producers exhibiting in a marketplace environment.

The full chef and entertainment line-up will be announced in October.