Start the diet on Monday. The National Multicultural Festival is on in Civic until Sunday afternoon.
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Until then, eat Korean deep fried chicken (with cheese!), Croatian cevapi, Serbian cevapi, empanadas, Tibetan momos, South Indian poori and North Indian butter chicken. All of them if you like.
If you don't fancy that particular mountain of calories, there's more to choose from in all the ingenious forms devised by cooks around the world.
Salad is also available.
And the Australian national dish of deep-fried potato spirals on a stick as a vegetarian option.
There are sausages, oh yes: bratwurst, weisswurst, kranskis, rostbratwurst, currywurst, knackwurst and even more types of the best of the wurst.
If there is a theme to this year's festival, it is the sausage. Indeed, there's something of an undeclared sausage competition.
Anya Reichardt has the authentic name and claims to have the authentic German sausage to match. "They are made by a German butcher in Sydney," she said.
The meat is Australian but the herbs are imported from Stuttgart.
"We also do a half metre one," said fellow sausage connoisseur, Liam Dee-Butler.
"In my opinion, we have the best - that added extra of German authenticity."
Is Frau Reichardt's sausage the best? "Oh, yeah. Of course."
A few stalls down, the Serbs are having none of that German triumphalism.
They have their own type of skinless sausage. "It's spicier than German sausage. It's better," asserted Dejan Petrovic undiplomatically.
"There's not many vegetarians in Serbia," he confided.
Not many vegetarians at the Harmonie German Club stall, either.
Paul Berger was keen on currywurst - cut up sausage drenched in sweet tomato sauce.
Mysteriously, he described it as "mysterious". To a few Germans, the mystery is why it has become the gloppy national dish, devoured outside every station and stadium.
It's important to show the diversity which makes up Australia as a whole, and the capital of Australia.
- Andre Nogales
It was only invented in 1949 when the American conquerors overpowered the country with tomato ketchup which then got dolloped on good wurst with a sprinkling of curry powder.
Mr Berger reckoned he would sell 400 kilos of sausage over the weekend - and 52 kegs of beer, each of 50 litres (answer: 2,704 litres).
He is a fan of the sausage. "It's so good because you know what you're going to get," he said.
"If you're walking around with the kids, with the multicultural stalls, you don't know really what food you're going to get."
If you get sick of sausage, he also offers chicken schnitzel. The Croatia Deakin Football Club was offering a delicious, sugared deep-fried dough ball.
And sausage.
"The Germans have got bratwurst but these are more refined. It's just pure meat," Tony Vidovic said of the Croatian version.
In truth, all the food was fabulous.
"It's important to show the diversity which makes up Australia as a whole, and the capital of Australia." Andre Nogales from La Empanada said.
Diet on Monday.
Steve Evans
Steve Evans is a reporter on The Canberra Times. He's been a BBC correspondent in New York, London, Berlin and Seoul and the sole reporter/photographer/paper deliverer on The Glen Innes Examiner in country New South Wales. "All the jobs have been fascinating - and so it continues."
Steve Evans is a reporter on The Canberra Times. He's been a BBC correspondent in New York, London, Berlin and Seoul and the sole reporter/photographer/paper deliverer on The Glen Innes Examiner in country New South Wales. "All the jobs have been fascinating - and so it continues."
