Sydney foodies, we're spoilt for choice at every turn. New top-notch eateries are cropping up faster than ever before. If you're struggling to keep up — and who isn't? — never fear Taste of Sydney 2016 is the four-day foodie festival to get to up to speed on the cream of the culinary crop. Setting up residence in Centennial Park from March 10 to 13, Taste of Sydney in partnership with Electrolux is all about bringing diners and chefs together. Ticketholders will be treated with nosh from some of Sydney's top restaurants, including treats from beloved man-on-the-move Mike McEnearney (Kitchen by Mike), Biota Dining's sustainable modern Australian dishes, fire-cooked noms fromFiredoor, nel.'s fine dining dishes, plus Middle Eastern street food from the crew at Glebe's Thievery. Also joining the deliciousness will be Porteno, MoVida, Sake, and the newly opened Kensington Street Social, among others. But we can't wait until then. We annoyed Mike McEnearney to give us a recipe, NOW. NOOOOOOW. So Mike relented and told us how make his fresh, crunchy cucumber, mirin and sesame salad. You can make it too! Mike McEnearney's Cucumber, Mirin and Sesame Salad Ingredients: 800g cucumber 1 whole long red chill, thinly sliced 1 tbsp toasted sesame oil 1 pinch good quality salt ½ bunch fresh coriander 2 tsp toasted black sesame seeds 2 tsp toasted Japanese sesame seeds 120 ml Mirin and ginger dipping sauce Method: Slice the cucumber lengthways discarding the seeds. Combine all ingredients in a large bowl, toss and serve. Mirin and ginger dipping sauce Ingredients: 350 ml mirin 250 ml rice wine vinegar 100 ml raw soy sauce 50 g ginger 50 g eshallots, peeled Combine all ingredients in a bowl, and let sit for at least one hour before serving.