SYDNEY BITES FOOD TOURS is an Australian, independently owned food tours business run by a passionate foodie and tour guide – me!
I created my food tour business because food and a shared table is a great way to connect people, taste new flavours, and experience other communities through their food.
Wherever I travel I always book a food tour in a new city, so I can join the locals and see what they eat, and where they eat. What we eat is who are.
Sydney beginnings...
My food-focused walking tours began in Sydney in 2018, offering a taste of Sydney up close – visiting the quirky, creative, and iconic areas of Sydney to explore their cafés, street culture, and communities.
A move to the Mid North Coast
As a frequent visitor to the Mid North Coast of NSW, I was captivated by natural beauty of the region, its beaches, local seafood, and farm produce, and I relocated in 2020.
I continue to offer customized on-demand private tours in Sydney, but my food tours are now focused on showcasing the unique beauty, bounty and lifestyle around Coffs Harbour.
I’m so excited by my new home and the farm and seafood produce of this region.
Different ocean currents offer a different choice of seafood options, and the semi-tropical climate here creates less food miles from farm to plate – or kitchen garden to plate.
My own food story has been a varied and exciting one…
I’ve hosted cooking classes, and written a soul food cookbook – SOULICIOUS: A Soul Food Journey to the USA. It celebrates soul food's African-American heritage, and includes recipes and interviews with African American chefs, home cooks, and food historians.
(2nd edition due late 2020)
On the Caribbean island of Grenada I visited a nutmeg plantation and saw whole nutmegs, coated with their red mace skin, drying in the sun before processing. And it as a thrill to see cacao and cinnamon trees growing in their natural habitat.
There seems a never-ending list of ingredients growing in different regions around the globe – and it would take a lifetime to taste them all.
What do we eat in Australia?
Is there an Australian cuisine? Does there have to be? What’s on our plate keeps changing and adapting and evolving.
In 1893 Sydney's Queen Victoria Markets in George Street sold a variety of produce we still enjoy eating today – bunches of rhubarb, spinach, mint, asparagus, gooseberries, ducks, turkeys, rabbits, and fresh garlic.
Our diversity of climates offer an inspiring variety of ingredients to create meals with.
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We may be the home of smashed avocado but we offer much more!
Australia has evolved into a foodie paradise that grows a diversity of ingredients including 'bush tucker'.
Native foods such as Davidson plums, Warrigal greens, Saltbush, Tasmanian Mountain Pepper, Muntries, and Finger Limes are frequently used ingredients.
Davidson plums are used to flavour ice cream or to make jams, warrigal greens are used to make pesto, and small bars often use finger lime caviar in their cocktails.
Australian summer desserts often feature a pavlova smothered with cream and passionfruit grown on a backyard vine.
A pavlova could now be a pretty pale green matcha meringue, scattered with pink rose petals and crushed pistachio nuts.
Visit any Farmers Market in Australia and you’ll see the diversity of cuisines and fresh produce available. A foodie paradise.
Come and visit the mid-north coast and enjoy some of these flavour sensations, and learn about the growers and providores.
I hope to meet you soon on one of my food tours as we Eat and Explore the stunning mid-north coast region.
Awia Markey - Owner, Tour Operator + Tour Guide
If you'd like to know more about my Tasting Tours, Private Tours or Group Discounts, contact info.sydneybites@gmail.com
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