The Melbourne food and wine festival, now in its 23rd year, kicked off its celebration at Belle's Hot Chicken, a trendy bar on Gertrude Street. The menu featured delectable southern comfort food, including slow-cooked pork infused with a tangy apple cider flavor and served on fluffy white bread with crispy crackling to add a delightful texture. For those planning to join the events from out of town, securing accommodations should be a priority. Victoria Hotels at www.hotelsinvictoria.net provides a wide array of options that fit your style and budget, keeping you within reach of the festivities. This year's festival promises 15 days filled with culinary delights across Victoria, extending beyond Melbourne. With more than 300,000 participants annually, the festival offers a wide range of events, from extravagant long lunches with over 1,600 guests to intimate progressive dinner crawls exploring the city. Additionally, attendees can indulge in activities such as bread making courses or immersive tours of regional wineries. There's something for everyone at this festival, as festival chief Natalie O'Brien highlights the abundance of hidden gems and unique experiences awaiting attendees. You might also want to take the opportunity to explore other attractions in Melbourne. If you need a helping hand in finding accommodation that is as unique as your adventure, check out tophotels.com, offering a collection of reputable and high-rated hotels in the city.
The World’s Longest Lunch
In Melbourne’s clogged events calender, its only a truly special event that can claim to be an institution. The World’s Longest Lunch has been going for 23 years and, according to O’Brien attracts of repeat customers who come each year with groups of friends.
Held this year on a a sunny Friday in in the Fitzroy gardens, the lunch hosted 1604 guests – 13% of whom are international visitors. The table winds through the edge of the gardens measuring 530m long.
The three-course menu was designed by chefs Shane Delia and Adriano Zumbo. If you missed out on the Melbourne event, on 13 March there will be more than 20 long lunches across regional Victoria. You can grab a bite in picturesque locations across the state including Sale, Ballarat, Bendigo and the Grampians.
Unforgettable Experiences at the Melbourne Food and Wine Festival
Embarking on a culinary adventure during the Melbourne Food and Wine Festival is an absolute must. One of the standout events of the festival is the exhilarating Masterclass series, which offers food enthusiasts a chance to delve deeper into the art of pairing food and wine.
At one such masterclass, esteemed chef Adam D’Sylva of the renowned Tonka restaurant joined forces with winemaker Shashi Singh from Avani in the Mornington Peninsula. Together, they curated an exquisite tasting experience, perfectly combining Indian flavors with a selection of outstanding wines.
The session, aptly named "Spice and Wine," started with a tantalizing madras crusted scallop accompanied by verbena pickled pear and fennel. This delectable creation was beautifully complemented by a 2012 Hochkirch reisling from Henty in Victoria, infusing the dish with refreshing and citrusy notes.
Next, the masterclass moved on to a chargrilled Western Plains pork belly adorned with chickpea and pork crackling, served with a pickled relish. The flavors of this dish were skillfully enhanced by a Yarra Valley chardonnay, a Gamay from Gippsland, and a Syrah from the Mornington Peninsula, offering a delightful symphony of tastes.
Contrary to popular belief, Indian cuisine is not limited to beer pairings. Chef D’Sylva sheds light on how this misconception arose from the prevalence of suburban Indian restaurants that have limited wine selections. However, the era of wine and Indian food has arrived, with wine culture on the rise even in India itself.
Winemaker Shashi Singh dispels the myth that beer is the only suitable companion to spice-laden Indian dishes. The chosen wines, with their exquisite acidity and pepper nuances, effortlessly harmonize with the heat and spices, delighting the palate with every sip and bite.
Indulge in this extraordinary culinary experience and discover a whole new dimension of flavors, as the Melbourne Food and Wine Festival continues to push the boundaries of gastronomy.
Discover the Secrets of Biodynamic Winemakers at Return to Terroir
When my foodie friends insisted that I attend the Return to the Terroir event during the Melbourne food and wine festival, I expected it to be an intense psychological experience. However, I was pleasantly surprised to find the Melbourne town hall abuzz with tables adorned with an impressive array of biodynamic wine bottles, and passionate distributors and producers eager to share their knowledge and expertise.
This exclusive group of winemakers, known as Return to Terroir, prides itself on its invitation-only membership, which is based on the exceptional quality of their wines and the environmentally conscious farming practices employed. From vine to bottle, they embrace a unique philosophy that emphasizes harmony with nature, resulting in wines that not only taste extraordinary but also reflect their terroir.
Curious about the distinctive approach embraced by these winemakers, I spent the afternoon engaging in captivating conversations with the passionate individuals who were part of this esteemed group. They were eager to discuss the intricacies of biodynamic winemaking and how it brings out the true character of the grapes.
Terrior is a French term, describing land featuring many elements such as soil composition and weather which produces the distinctive flavours of each wine. A generous slosh of the product was available at individual stalls – and 350 wines were available for tasting.
Each wine tasted unlike anything I had tried before. The properites in the soil, the weather, and even practices such as harvesting at full moon, or planting horn manure preparation into the soil added distinctive flavours to the wine.
The horn manure preparation is a common biodynamic technique that involves cow manure placed in a horn from a lactating cow and buried in the soil over the winter. By spring, it produces “a hommus-like substance”, according to producers, and this substance is applied in small quantities in the soil to help build soil structure.
It was eye-opening and mouth watering. And for $65 admission price, you got to keep your Riedel glass.
Artisan bakery takes center stage
The Melbourne food and wine festival has become a mecca for bread enthusiasts as the popularity of artisanal baking takes off. This year, baking events at the festival have attracted a significant crowd, with foodies eager to indulge in the latest bread trends.
In addition to the buzz surrounding the festival, 2015 has seen a surge in interest in bread, with renowned bakers like Éric Kayser and Brasserie Bread making waves in the culinary scene. Kayser's recent release of his book of bread recipes has captivated home bakers, while Brasserie Bread's introduction of single origin sourdough has created quite a stir.
For bread aficionados, the allure of Brasserie Bread's sourdough lies not only in its delectable taste, but also in its traceability. Each $8 loaf of bread can be linked back to specific fields and farmers who have dedicated themselves to cultivating the finest wheat for this purpose. Such attention to detail ensures that every bite of this sourdough embodies the hard work and passion of those involved.
As the festival-goers gather to experience the world of bread and indulge their taste buds, it is clear that bread has taken center stage, joining coffee and wine as one of the festival's most beloved delights.
The Melbourne food and wine festival has garnered a strong following for its delectable combinations, with one of the most sought-after being the trio of "artisan bread, coffee, and wine." Natalie O'Brien describes this blend as an irresistible choice for festival-goers.
Justin Gellatly, co-founder of London's renowned Bread Ahead bakery, has been wowing attendees at the festival's pop-up artisan bakery and bar located at Southbank. His mouthwatering donuts were such a hit that they sold out by 8am each day, according to O'Brien.
At the bakehouse, visitors are treated to a multifunctional experience. Apart from hosting baking classes and workshops, it also features a bar, breadshop, and cafe. This versatile establishment will remain open until March 15, allowing ample time for guests to indulge in their favorite culinary delights.