Macau celebrates culinary heritage

Macau celebrates culinary heritage
By admin


Sydney’s Sheraton on the Park kicked off its second annual Macau Food Festival last week with a range of uniquely Macanese dishes added to its popular buffet ahead of the annual Macau Festival in Sydney’s Tumbalong Park.

The 17-day celebration of Macau’s fusion of Portuguese, Indian, Malay and Chinese cooking features dishes created by the hotel’s executive sous chef Desmond Carneiro such as potato-based soup Caldo Verde and Macanese curry prawns.

Meanwhile, the free Macau Festival will run from October 19 to 20 with a range of family-focused activities to highlight the broadening appeal of the destination.

Macau Government Tourism Organisation's Australian PR manager Mike Smith reported success for the annual festival in growing interest in the destination with a rise in the number of enquiries.

Arrivals from Australia to Macau until the end of August hit 68,918 and are expected to rise to around 110,00 by the end of the year.

“We envisage that 2014 will be a big year as there will be no federal election, the Australian dollar remains firm and the fact that there are a number of groups planning to visit,” he said.

Pictured from left: Ben Zaubzer, marketing manager MGTO (Australia) with Sheraton on the Park chef Desmond Carneiro, Sheraton the Park Director of Sales and Marketing Alexandra Walsh and Mike Smith, public relations manager MGTO (Australia).

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