THE mouth-watering scent of freshly-prepared Macanese cuisine filled the air as Travel Monitor sampled a Taste of Macao in Sydney yesterday.TIP: To grab your free Macanese tucker, take a selfie of yourself at the Food Truck and post on social media.Cutting of the ribbon by Maria Helena de Senna Fernandes, Director of the Macao Government Tourism Office and Helen Wong, general manager of the Macao Government Tourism Office (Australia) and leading Sydney chef Julian ConcottaMGTO Director Maria Helena de Senna Fernandes, was here in Sydney to meet travel industry executives and media at the unveiling of the Taste of Macao Eat Art Truck yesterday.“We pride ourselves in our food and we don’t mind using it to attract visitors!”What we now know as Macanese food was introduced to this small island by the Portuguese, a twist on Portuguese food with whatever spices the early colonial settlers picked up on the way from Africa and India.Taste of Macao food truck at Circular Quay, SydneyAt yesterday”s launch, Helen Wong, general manager of MGTO (Australia and NZ), said she expected the Sydney public to react warmly to the mouth-watering promotion.“It will provide us a great opportunity to showcase to Australians what to expect when dining in Macao – Macanese style,” she said. “Not only does Macao have an impressive list of Michelin-star restaurants. The Asian centre is renowned for its street food, and this will be a perfect way for Sydneysiders to sample such cuisine.“Besides, it will be the only Macanese restaurant in Australia, and it’s mobile.”The Taste of Macao Eat Art Truck will be serving the dishes free to the public in First Fleet Park, Circular Quay tomorrow from noon until 3pm. After two days at Circular Quay, the truck will move to Sydney’s Central Station on Friday, April 20, before heading to suburban Chatswood on Saturday, April 21. The delicacies will make their final appearance Harbourside at Manly Wharf, Sunday, April 22, between noon and 3pm.The three (free) dishes on offer are Macanese classics: African Chicken, pork chop bun and the Macanese version of the Portuguese egg tart.