Meet the chef and farmers at the Melbourne Convention and Exhibition Centre’s (MCEC) four-
course Victorian feast overlooking the Yarra River including a tour of the southern hemisphere’s largest kitchen.
MCEC’s From Farm to Fork event falls under the Melbourne Food & Wine Festival’s (MFWF) 2013 theme of ‘Earth’ and will be held on Wednesday 13 March 2013.
From Farm to Fork includes a tour, taste and talk in MCEC’s kitchen with Executive Chef Tony Panetta and suppliers Warialda Belted Galloway Beef and Yarra Valley Gourmet Greenhouse.
MCEC Executive Chef Tony Panetta said: “Guests will get a sneak peek at the methods used to cook for large numbers from scratch, our slow braised beef techniques and approach to using seasonal vegetables in their natural state, with tips and tricks of the trade from our suppliers.
“Our chefs are excited to cook this one-off menu designed to showcase two of our producers from the Yarra Valley and Macedon Ranges, and give Melburnians a unique dining experience in one of the city’s most stunning locations.”
For the first time MCEC’s talented kitchen team are hosting their own MFWF event, having previously worked and cooked alongside world-renowned chefs at the venue as part of the annual Festival’s events.
MCEC’s food and wine philosophy is simple, to think local and draw on the best produce from around the state, breaking the mould that surrounds traditional business events catering by producing dishes in-house.
MFWF is now in its 21st year and is an internationally acclaimed celebration of food and wine that takes place across Victoria, this year being held from 1-17 March 2013.
