Las Vegas & Australian tastes come together in the Arugula Gazpacho with honey-glazed shrimp and kohlrabi poke
Long associated with indulgence and temptation, “Sin City” Las Vegas has cleaned up its kitchen act to redefine the city’s culinary scene, showcasing fresh local produce, world-class restaurants and top talent, from internationally-renowned celebrity chefs to some of the best Master Sommeliers in the world.
For two days, Sydneysiders are invited to experience this transformation for themselves thanks to a new collaboration between the Las Vegas Convention and Visitors Authority (LVCVA), executive chef Roy Ellamar of Harvest by Roy Ellamar at Bellagio Resort & Casino, and My Kitchen Rules (MKR) semi-finalist and cookbook author, Jordan Bruno.
Chef Roy recently hosted Jordan in Las Vegas on eye-opening foodie adventure, where they retraced the “farm to table” process, before creating a bespoke Las Vegas and Australian inspired dish (Arugula Gazpacho with honey-glazed shrimp and kohlrabi poke) that tells the story of the Las Vegas culinary culture transformation, but also appeals to Aussie tastebuds.
“I always thought of Las Vegas food as unhealthy buffets and takeaways being a place of over-indulgence, but I was so wrong – I ate at some of the best restaurants I have ever eaten at and experienced new culinary concepts that really changed my perspective of the Las Vegas dining scene,” Jordan says.
Jordan and Chef Roy are both now in Sydney to offer local foodies the chance to sample their fresh creations and experience Las Vegas’ new and improved gastronomy, via a Las Vegas food truck.
“Through my dishes I hope to help change the perception surrounding food in Las Vegas, proving that the destination has become one of the world’s greatest culinary cities, and I’m proud to be able to work with our local farmers to source fresh produce and create ingredient-forward dishes that continue to excite guests,” Chef Roy says.
The Las Vegas Food Truck will be at the Overseas Passenger Terminal Forecourt at Circular Quay, Sydney today 29 June 12pm to 3pm, and Friday 30 June from 4pm to 7pm.
