Melbourne Food & Wine Festival 2014 | Our picks

By
The Editor
Added
27 February, 2014

With the 2014 theme ‘water’, this year’s is a full and exciting program, with top local and international chefs alike. The water theme has prompted a focus on seafood, with particular attention being paid to sustainable practices for fishing and farming. 

The Immersery: Festival Kitchen, Bar and Raingarden

The festival hub for 2014, the Immersery will comprise three levels, each representing one of the three states of water – liquid, solid and gas. The space will feature raingardens, a floating barge bar, and will make use of the disused rail bridge running parallel to Sandridge Bridge. Food at the hub will focus on water-based cooking techniques, created by local Melbourne chefs, including Florent Gerardin (Silo by Joost), Jesse Gerner (Anada & Bomba), Joel Alderson and Adam Liston (Borrowed Space), Hamish Nugent and Rachel Reed (Tani Eat & Drink), and Daniel Wilson (Huxtable & Huxtaburger). We have a feeling we’ll be spending quite a bit of time here during the festival.

Chef & Wine Dinner: Nathan Outlaw

Nathan Outlaw is one of the most exciting chefs in Britain today. He gained his first Michelin star at the age of twenty five at The Black Pig in Rock, Cornwall. Since 2011 he has held two Michelin stars for Restaurant Nathan Outlaw in Rock - the only fish restaurant in the world to have two stars. Nathan’s talent with seafood is undisputed and recognised worldwide. He joins Circa head chef Ashly Hicks to share their mutual enthusiasm for sustainable and standout produce.

Blood is thicker than Water

Chef brothers and conquerors of Gertrude St, Fitzroy, Matt and Andrew McConnell unite with wine importer, The Spanish Acquisition, for a blood-inspired party moving between their neighbouring establishments Casa Ciuccio and Cutler & Co. Features a selection of bloody morsels paired with Mencia wine from Spain.

Per-Anders Jörgensen 

Founder, photographer and co-editor of Fool, the inspiring and visually stunning international food magazine, Per-Anders Jörgensen says ‘knowledge, passion and understanding’ are the keys to a good photograph. Per-Anders is running a photography workshop sharing the tips and tricks which have made him the most interesting photographer in the food world right now. Being a workshop, this event is one of the more expensive in the festival programme, however, you can also see an exhibition of Per-Anders’ work running for free throughout the festival.

Water Courses

Mark Best’s Pei Modern hosts Tom Kime of Sydney's Fish And Co. and Victorian wine producer Chalmers in an evening showcasing ethical farming and sustainable fishery practices. A five-course dinner celebrating sustainable delights and grapes grown with respect for the precious water resources needed to raise them.

For the full program visit the Melbourne Food & Wine Festival website.


 


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