HOT: Ayatana Love Prahran Market, Melbourne Food and Wine Festival Spring Graze, 97 Chapel St, Windsor

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September heralds the start of Spring and with it, the Spring Graze as part of the Melbourne Food and Wine Festival‘s year-round program.

The Spring Graze (1-30 September) is all out celebrating Victorian producers (the campaign is called Put Victoria on Your Table) and all around the state this month Victorian restaurants, cafes and producers are celebrating the season with over 70 lunches, dinners, tastings and workshops.

On Tuesday 24 September Windsor restaurant Ayatana are hosting Ayatana Loves Prahran Market – a delicious 5 course Thai-inspired dinner prepared using fresh, local Victorian produce sourced from nearby Prahran Market, with each course matched by Bellarine Peninsula’s Oakdene Wines.

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To give you a taste of what the dinner will be about I was invited to preview the menu.

Ayatana serves modern Thai food, meaning that the Thai chef (the owner’s wife Juthamas Vichayaporn) includes creative, fusion elements to the food as well as preparing more traditional dishes. The restaurant’s contemporary approach to Thai cuisine is matched by its decor – there are subtle elements indicating that you’re in a Thai restaurant, such as the lovely canvas prints, but you won’t be overwhelmed by loads of purple silk and bronze Buddhas.

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The first course was a twist on the traditional Tom Yum soup with with portobello and flat mushrooms sourced from wild mushroom specialist Damian Pike (matched with Oakdene ‘Yvette’ Methode Traditionelle Sparkling 2010). The soup had a fantastic hit of lemongrass and chilli to kickstart the digestive system and I really enjoyed the plumpness of the various mushrooms.

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Second course was my favourite dish in terms of flavour and balance. It consisted of sweet crunchy roasted tamarind bio-dynamic brown rice, bean sprouts, cashews, crispy noodles, green apple, red onion and garnished with mint and coriander and a fluttering of flying fish roe, all sourced from Ripe The Organic Grocer (matched with Oakdene ‘Jessica’ Sauvignon Blanc). A dazzlingly fresh dish enhanced by the tumble of interesting textures in every mouthful.

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Surprisingly there were two meat main course sized dishes in the menu – not that I’m complaining but it did lend a bottom-heaviness to the balance of the menu. The first meat course was a caramelised crispy free range Greta Valley free range Berkshire pork belly from Gary’s Quality Meats (matched with Oakdene ‘Peta’s’ Pinot Noir 2012). Four generous cubes of melting meat sported an even, crispy shell and my only quibble was that too much rock salt had remained on the crackling so some mouthfuls were extremely salty. Otherwise the balance of sweetness, saltiness and chilli jam heat was delicious.

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The second meat course was a slow cooked sher wagyu rump Massaman curry with meat sourced from Neil’s Meats (matched with Oakdene ‘William’ Shiraz 2010). It was beautifully presented with the key spices used as decorative elements (cinnamon stick and star anise) but the flavour was surprisingly mellow. Massaman curries are generally quite mild but I would have liked a bit more aromatic punch to this dish.SONY DSC

Dessert was a 

Fritz Gelato salted caramel ice cream sundae created with palm sugar caramel, roasted honey macadamias and a side of caramelised steamed banana for the Thai influence (matched with Oakdene Pinot Grigio 2012). You can’t go too wrong with a huge ball of good quality ice cream for dessert and I licked my plate clean.

Ayatana Love Prahran Market, Melbourne Food and Wine Festival Spring Graze, 97 Chapel St, Windsor

The Ayatana Loves Prahran Market dinner is on for one night only on Tuesday 24 September. For $95 you get 5 courses and 5 wine matches and I guarantee that you will be rolling happily out the door. You can find out more info here.

Ayatana Loves Prahran Market, Melbourne Food and Wine Festival Spring Graze, +

THURS-SAT 12-4:30PM, 7 DAYS 5PM-LATE


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HOT: Ducks in a Row, Taxi Dining Room, Level 1 Transport Hotel, Federation Square, Melbourne

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Cosy up to winter in the best possible way by enjoying Melbourne Food and Wine Festival’s June celebration of cold weather cuisine and Victorian produce, the Roast Collection and Put Victoria on Your Table.

I was invited to a preview of one of the special events which is being held in June at the Asian inspired fine dining restaurant Taxi Dining RoomDucks in a Row. It’s a 5 course degustation lunch every Sunday in June featuring free-range ducks from Great Ocean Ducks near Port Campbell.

This is not duck, duck, duck, goose but duck, duck, duck, duck, duck and dessert! And it’s simply delicious.

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The lunch commenced with coffee smoked duck sushi – thin slivers of smokey meat presented atop rice like nigiri – with a dash of teriyaki glaze and a wad of fresh wasabi with so hot that it will hit your cold on the head.

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The next course was Asian style dumplings with chilli, fried shallots and hoisin sauce and a neat salad of shredded cabbage, carrot and water chestnuts. While I liked the duck meat filling the dumpling wrapper was too thick and doughy for my liking. I think it could have been silkier and smoother with a little less handling.

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I enjoyed the theatricality of the third course – a bamboo-handled Japanese teapot poured out a clear duck broth made using the bones remaining from the other courses. The steaming broth melded with the Thai basil, water spinach, coriander and chilli, making a warming and richly fragrant soup which packed a punch with its chilli quotient.

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The main course was a classic Taxi dish – roasted Sichuan pepper duck with fresh lime and house made sriracha salt. The duck was double-cooked – firstly steamed to gently cook the flesh and then flash-fried to lend the outer skin a caramel crispiness.  Tt was the standout course for me as I loved the contrast of textures in the meat, the light and fresh lime and orange segments cutting through the richness and the hit of unami from the glaze. With good reason the dish has been on the menu for almost 10 years with only slight variations in that decade.

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While I didn’t feel too ‘ducked out’ after four consecutive courses of duck, I was relieved that dessert didn’t also involve duck (though there had been some discussion about duck fat ice cream). Instead, the dessert course was a riff on the duck theme. In summer the Great Ocean Ducks feed on the strawberries of the neighbouring farm and in winter they eat green apples from the farm’s orchard. Hence the dessert was a green apple tart tatin with vanilla ice cream and a drizzle of sticky calvados caramel.

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Ducks in a Row is being offered for the five Sundays in June for lunch only for $85. There is no matched wine option but there will be wine recommendations with each course (yes there is even a duck champagne!).

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It’s a lovely way to spend a wintery weekend, eating good food and with excellent service and views to boot. Get in while you can!

Ducks in a RowTaxi Dining Room, Transport Hotel, Federation Square, Melbourne +61 

 

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

The Commoner is one of my favourite restaurants in Melbourne. It is unpretentious, friendly, cosy and the thoughtful food has a strong focus on local and seasonal produce. Everything they do demonstrates care and a passion in the hard work of their producers and chefs.  It’s a restaurant with heart.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

For the Melbourne Food and Wine Festival this year they hosted deluxe Rioja wine producer Bodegas Roda and matched the red wines with a multi-course lunch with a paddock-to-plate ethos. I was invited to share lunch amongst friendly food-and-wine-loving strangers at one of the communal tables.

The wines of Bodegas Roda are unique because all of the fruit comes from old vines ie over 30 years old (and some up to 80 years old). The vines are grown organically and the wine is neither filtered nor fined.

During the meal the background and tasting notes of each wine was explained by one of Bodegas Roda‘s winemakers who was visiting from Spain along with the owner of The Spanish Acquisition, a specialist importer of Spanish and Portugese wine, spirits and beer based in Melbourne.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

To start, freshly baked potato and rye bread with hand-churned butter from The Butter Factory or dipped in the creamy mellow flavours of Roda’s extra virgin olive oil Daruo. I could not get enough of the oil and apparently it is selling gangbusters in China – so maybe it appeals particularly to an Asian palate?

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

We were then offered freshly shucked oysters from the clean waters of Tasmania’s St Helens, served atop a bed of foraged seaweed as well as the usual rock salt. The oysters were very fresh and quite mild in flavour, so I enjoyed their brininess without the traditional mignonette that accompanied them.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

Out of the seafood options I particularly liked the freshness of the the fleshy slices of cured kingfish topped with foraged, slightly crunchy coastal herbs which I didn’t recognise.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

The starters continued with a delicate choux pastry puff filled with a creamy chicken liver parfait and an unexpected pop of sweetness in the form of a splodge of cherry vinegar jelly. My neighbour opened up his pastry and slathered the inside onto bread – a great idea.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

Vegetables were given star billing in the platter of pickled vegetables, all bottled by visiting chefs to The Commoner’s kitchen since August 2012. Pickles are not normally my thing but who could resist this picturesque rainbow assortment of beetroot, radish, carrots and other baby vegetables I couldn’t identify.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

The pickles were a refreshing interlude between the richness of the parfait and the best looking charcuterie plate I’ve ever seen. All of the charcuterie was made and hung at the restaurant and included thin slices of Greenvale pork salami with fennel pollen, bresaola made with grass-fed Warialda beef, a knobbly, rich black pudding and a partridge and pistachio ballotine. With all that cured milk I loved the refreshing hit of sour cherry, cantalope and Gentleman’s Relish on the plate as well. Give me a hunk of bread and some of that delicious olive oil and I could have happily feasted on nothing but charcuterie for lunch. The charcuterie plate was matched with the Roda Sela 2009, a wine not actually made with old vines but made for an earlier market release and appealing to a younger target market.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

For the main course each table shared Plains Paddock hogget forequarters slow cooked in milk, creamy steamed kipfler potatoes sprinkled with crispy salt bush, wild foraged mushrooms from Macedon sauteed in butter and just-picked salad greens.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

Plains Paddock raise Dorper sheep which is a South African meat-producing animal with a high fat content and this translated to a succulent and rich braise. I don’t think I’ve ever had hoggett before and in fact did not know what it was until this meal. Basically it’s like the ‘teenager’ of lamb – about 14 months old so with the heightened flavour of mature meat but without the toughness of mutton. I’m very enthusiastic about trying to buy it now as my first tasting of the meat is that its the perfect confluence of tenderness and flavour.

The wines that were chosen to match were the Roda Reserva 2008 and Roda 1 Reserva 2007. Interestingly the two very distinctive wines are produced by the same grapes when they’re red and when they’re blue-black.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

Roda’s Cirsion 2009, a vineyard project and produced in miniscule volumes, was matched with a cheese plate of Holy Goat‘s organic, hand-made and multi-award winning goats cheeses – the La Luna min and a Skyla log. Not being much of a goats’ cheese eater I preferred the milder flavour of the La Luna which had been house-smoked by The Commoner.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

Finally, dessert. A tart of buttery biscuit base holding a light baked custard with uncommonly purple-hued roasted peaches and a drizzle of cherry. To die for!

As I left the restaurant, I noticed what had been chalked over the main dining room ‘From the Earth good things come’. I believe they’re words which guide the work of both The Commoner and Roda.

HOT: Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy

It’s the last week of the Melbourne Food and Wine Festival so check out the remaining events in the program here.

Roda en camino, Melbourne Food and Wine Festival 2013, The Commoner, 122 Johnston St, Fitzroy +61 

HOT: La Terre Sucree High Tea, The Tea Room, Level 1 NGV International,180 St Kilda Rd, Melbourne


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It’s my third post in as many days about scones! What can I say, I have a sweet tooth :–)

As part of this year’s Melbourne Food and Wine Festival The Tea Room at NGV International is holding a special high tea called La Terre Sucree (The Sweet Earth) with food inspired by the festival’s theme of ‘earth’ and the art which surrounds the restaurant.

I was invited by Peter Rowland Catering to sample their menu which pays homage to the Neo-Impressionist artists who are currently on display as part of NGV International’s Radiance exhibition.

For $55 your afternoon tea starts with a glass of Paul Louis Sparkling before you’re presented with a triple tier of sweet and savoury delicacies to accompany your tea or coffee. I’m not sure about the quality of the coffee but the tea menu is extensive and covers black, green, white, herbal and flowering tea varieties.

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The highlight was the fairy-tale like edible garden and it drew gasps of delight and lots of curious stares from fellow diners. The whole of the top tier was an awe-inspiring arrangement of rich crumbly chocolate cake ‘earth’ dotted with popping candy (surely the most fun dessert decoration ever), fruit jelly cubes, rocks deceptively made of chocolate and honey, chocolate wafer logs,  fruit mousse encased in a white chocolate ‘fruit’, cake pops of chocolate cake, rosewater-scented vanilla sponge and decorated with sugared lavender petals, sticky ponds of caramel and peach coulis in which you’re supposed to dip your cake pops (too much sweetness in one mouthful I think) and overly-crunchy meringue mushrooms. Australian Womens Weekly birthday cakes, eat your heart out!

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Afternoon tea would not be complete without scones and each person received one savoury cheese scone and one sweet scone, the former accompanied by a cute miniature terracotta pot of herb butter and the latter with more plant pots of strawberry jam and cream. The scones were warm and fluffy, with a crunchy exterior crust just the way I like them.

La Terre Sucree High Tea, The Tea Room, Level 1 NGV International,180 St Kilda Rd, Melbourne

Instead of traditional ribbon sandwiches the savoury dishes were a crusty oxtail and parsnip pie, a ‘garden snail’ comprising choux pastry filled with finely chopped mushrooms, onions, shallots and herbs (you can’t see the tiny little microherb antennaes in the photo!) and an edible wafer pot of mousse made of zucchini which was surprisingly fresh and spring pea-like in colour and flavour. The least successful morsel was a rather insipid hunk of poached chicken sandwiched with a slick of creamed corn.

The artistry of the La Terre Sucree High Tea exceeded my expectations and I was particularly enraptured by the attention to detail in the edible garden. It’s a much better offering than my less-than-impressive previous outing to the Tea Room so I encourage you to visit now while the afternoon tea is still available during the Melbourne Food and Wine Festival.

La Terre Sucree High Tea, The Tea Room, Level 1 NGV International,180 St Kilda Rd, Melbourne +61 

Daily 10am-5pm (except Tuesdays) until 17 March, Bookings preferred.

 

 

HOT: Sweet Envy High Tea, Melbourne Food and Wine Festival 2013, Aria Bar & Lounge, The Langham Melbourne, 1 Southgate Ave, Southbank

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The Langham Melbourne’s afternoon tea is one of my favourite Melbourne food experiences, so I was curious to discover how their limited edition Sweet Envy Afternoon Tea service for the Melbourne Food and Wine Festival would compare.

Sweet Envy is a patisserie and cake shop in Hobart and owner Alistair Wise worked as a pastry chef for Gordon Ramsay in London and New York before returning home to Tassie. He’s in Melbourne as part of the Chef MasterClasses this weekend and has developed a tea service for the hotel ‘offering old time sweets and confections evoking memories of childhood’.

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As usual the afternoon tea was served in a silver three-tiered stand with your choice of leaf tea, coffee or hot chocolate. Given it was 30+ degrees outside I requested an iced tea instead. It was the perfect refreshing accompaniment and it was not too sweet as can often be the case with iced tea.

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When faced with such an array of delicacies it’s always tricky to know where to start. While it’s not traditional I actually like to begin with scones while they’re still piping hot from the oven. There was a fruit scone with sultanas and a plain scone, both light and airy, and perfect slathered with strawberry jam (I gave the clotted cream a miss).

Then back to savouries – four sandwiches consisting of smoked salmon, cucumber, egg mayonnaise and cress and cream cheese and chives. Very traditional fillings, cut into ribbons and crustless of course – and clearly freshly made as there wasn’t any telltale dryness in the bread.

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The sweets were a salty caramel chocolate tart, Lexington crepe, crouching strawberry hidden panda cake, rhubarb, poppy and blossom macaron and red velvet cupcake. Out of all of them my favourite was the not-too-sweet cupcake with a feather-light meringue swirl on top and the least successful was the overly sticky, chewy macaron (though the blossom fragrance was wonderful). Most curious was the Lexington crepe which I’d describe as a miniature berry and white chocolate lined tartlet encased in a French-style crepe wonton wrapper (my brief Google research couldn’t shed any light on its ingredients or components). A dessert version of the turducken if you will!

The Sweet Envy Afternoon Tea runs weekdays from 4 to 15 March with a special appearance from Alistair on Monday 11 March at 2.30pm. At $59 a head it’s cheaper than an airline ticket to Hobart and as with all of the Langham’s afternoon teas it is of a very high quality. However, it is $5-$10 more expensive than their usual afternoon tea menu, which is also available during weekdays, so I’d recommend choosing the Sweet Envy Afternoon Tea only if you particularly want to sample Alistair Wise’s pastries.

Sweet Envy Afternoon Tea, Melbourne Food and Wine Festival 2013, Aria Bar & Lounge, The Langham Melbourne, 1 Southgate Ave, Southbank 

Weekdays 4 – 15 March 10:30am – 4pm

 

HOT: Country Women’s Association of Victoria State Fair, Melbourne Food and Wine Festival 2013, 3 Lansell Rd, Toorak

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The Country Women’s Association is a not-for-profit organisation which provides support for women, primarily in rural and remote areas of Australia.
Each state has its own branch and the Country Women’s Association of Victoria has its headquarters in urban Toorak, in a grand mansion called Umina.

Every year, as part of the Melbourne Food and Wine Festival, the CWA opens up the grounds of Umina to host their Annual State Fair Fundraiser. It’s a chance for people of the surrounding community to explore the bed and breakfast run by the CWA (which is available as accommodation for the general public as well as CWA members) and to support the work of CWA by purchasing items from the various stalls.

CWA STate Fair

Entry to the State Fair was free and it had stalls that you’d expect at any good country fair – a cake stall with homemade cakes, biscuits and muffins, a jam and preserve stall, lots of crochet and knitting and other craft items and of course Devonshire teas.

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In fact, it’s probably a prerequisite to membership to CWA that you know how to make scones! I bought a dozen freshly made scones for $6 along and wrapped them up in a beautiful heavyweight linen teatowel I bought from the CWA merchandise stand.

The tea towel was designed by Australian artist Rachael Flynn of Red Tractor Designs and it features charming illustrations and a classic plain scone recipe. Maybe it’s even a recipe endorsed by CWA!

tea towel

As for the scones, they were light and fluffy even reheated a day later and especially delicious when slathered with some homemade strawberry jam purchased from the State Fair.

CWA State Fair

HOT: Opening Weekend, Melbourne Food and Wine Festival 2013

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The weather gods looked benevolently on Melbourne on the weekend as people celebrated food and wine as part of the Melbourne Food and Wine Festival.

Rather than bombarding you with a load of posts at once, here’s a potted summary of my HOTs and NOTs over a packed weekend of wining and dining. Some of these events I was invited to, some of them I went off my own bat. If you didn’t have a chance to get to these events some of them may be repeated at a future date and some of them are held in locations that are open year round and host a calendar of foodie events.

HOT: Market of Eden, Prahran Market

Cider, particularly as a summer drink, is starting to gain a foothold in Australia’s bars and pubs as a substitute for beer – but I c0nfess I don’t know much about it other than the fact I very much enjoyed my first plastic cup of pear cider at Glastonbury Festival eons ago.SONY DSC

So I was curious about how you could match cider with food – I guess why not given that you can match wine with food and beer with food? On the weekend at Prahran Market they set up the ‘Market of Eden’, a hay-strewn long table in the middle of the fruit and veg hall where you sat on (rather itchy) bales of hay to sip four diffreent apple and pear ciders creations from Napoleone and Co paired with four French tasting plates designed by chef Walter Trupp using market produce.

Opening Weekend, Melbourne Food and Wine Festival 2013

In terms of drink, as expected I enjoyed Napoleone’s Regular Pear Cider the most as it was probably the sweetest of all the varieties we tried. The cider is made by winemakers Punt Road Wines in the Yarra Valley and as such they apply many wine making techniques to their cider creations.

And of course you pair pear with pear! So we got a large portion of chunky pear chutney along with a hunk of oozy white mould raclette sliced onto sourdough.

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In terms of food my highlights were the crispy skin Berkshire pork belly, slow-cooked for 16 hours at 68 degrees and paired with a classic green apple and tangy rocket salad and a cider vinegar dressing and the starter of creamy squash vichyssoise served with cheddar cream, cheddar and fresh hazelnut shavings and hazelnut oil. Both of the dishes were matched with apple ciders which cut through the richness and creaminess of both dishes.

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HOT: Chan’s Dumpling Festival, Treasury Gardens

I think Chan’s Dumpling Festival was probably the best value paid event in this year’s program and hence it sold out very quickly. For $20 a head 771 people joined in a Guinness World Record attempt to create the World’s largest Outdoor Yum Cha, sitting down at communal tables to partake in a 5 course dumpling service in Treasury Gardens.

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The gardens looked spectacular, with giant Chinese lanterns floating into the azure sky, a smattering of stalls, kids activities and traditional musicians.

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During the lunch we enjoyed live performances and I particularly enjoyed the lion dancing and kung fu demonstrations. And at the end everyone got to take home goodie bags filled with a small bamboo steamer, ingredients and a dumpling recipe book.

Opening Weekend Melbourne Food and Wine Festival 2013

It was lucky that the weather was so beautiful and people were generally in a happy and festive mood, as the general consensus was that the food took too long to arrive. While it’s understandable that it’s hard to pump out so much food in a short period of time, it was particularly disheartening to watch trays move past you while you sat twiddling your chopsticks. I was at the festival with kids and had to leave early as they simply couldn’t wait 30 minutes for each course to arrive.

Overall I think the event was well run for a first go and the entertainment and setup exceeded my expectations. I hope that they’ll repeat it again in future while ironing out some of the logistical kinks associated with feeding that many people at once in an outdoor space.

NOT: Events with mass produced food generally

After this weekend I think my tip for selecting food and wine festival events in the future is not to go anywhere where the food will be mass produced. The events always seem to run late while your stomach growls impatiently and the quality and consistency of dishes declines as numbers grow. Marco Pierre White would flip out! (‘How long? How long? How long? Send it back! Send it back! Send it back!)

For instance, take my experience of the Bursaria Luncheon for about 250 people. I love Abbotsford Convent, I buy Warialda Belted Galloway Beef, I support the premise Slow Food Melbourne and I’m all for showcasing fresh, locally produced, seasonal produce. But all this positivity was marred by the fact the first course of a two course lunch didn’t arrive until over an hour after we were seated and the dessert came at the event’s designated finish time. I wasn’t the only one to have to gulp down my food and make a hasty exit after dessert – a pretty vanilla and rose panna cotta with a drizzle of bright pink pomegranate syrup and pistachio and biscotti lending crunch.

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I hope they sort out the timing issues for future events as the Rosina Function Space is absolutely beautiful especially with sunshine streaming through the leadlight windows onto the polished floorboards. And I loved the hanging decorations on the high trusses and table settings using plants and twigs and leaves. In fact, if I was getting married this would be my choice of wedding venue!

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HOT: Put Victoria on Your Table Cellar Door and Artisan Market, Melbourne Food and Wine Festival 2013, Como House & Garden, Corner Williams Rd & Lechlade Ave, South Yarra

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Melbourne’s unpredictable weather has turned on the sunshine this weekend – perfect weather for outdoor eating and drinking. And a festive garden party is a picturesque location for wining and dining al fresco as part of the Melbourne Food and Wine Festival 2013.

Put Victoria On Your Table: Cellar Door and Artisan Market is a weekend event that’s being held in the surrounds of Como House and Garden. Winemakers, brewers, butchers, fisheries, bakers and producers from all around Victoria have come together for an upmarket and festive farmers market with food and wine tastings, activities, demonstrations and live entertainment throughout the day.

If you’re a regular at Melbourne’s accredited farmers markets you’ll probably be familiar with a lot of the producers. I bought gourmet ice cream from Gundowring Fine Foods, chocolate hedgehog from Springhill Farm and Persian feta from Yarra Valley Dairy in the Cheese Room (yes! a room where you can eat your fill of cheese!).

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For take away eats there were barbecues roaring throughout the grounds though the most popular item seemed to be cone of fried calamari from The Flying Calamari Brothers located in ‘Sustainable Seafood Square’.

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The Seppelt Lawn Bar is the place to be when you need a rest. Spread out your picnic rug and goodies bought from the stalls and loll under the shady umbrellas while sipping on local wine, beer and cider.

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Finally, my favourite stand award goes to Otway Forest Shiitake where they are selling grow-your-own shiitake mushroms on behalf of Special Effects Nursery. Apparently each log will yield around 500-1kg of mushrooms a season and they can last for several years. I’m wondering whether RM would agree to sharing the bathroom or bedroom cupboard with a mushroom log ….

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There’s loads happening on the opening weekend of the Melbourne Food and Wine Festival so check out the other events in the program here.

Put Victoria on Your Table Cellar Door and Artisan Market,Melbourne Food and Wine Festival 2013, Como House & Garden, Corner Williams Rd & Lechlade Ave, South Yarra 

Saturday 2 March and Sunday 3 March 11-6pm

$45.00 Adult with tasting. Child/Youth (12-17): $10, Under 12: Free. Adult General Admission $20