Melbourne. Almost 50 guests toured the southern hemisphere’s largest kitchen and enjoyed an intimate five course dinner at MCEC’s Melbourne Food & Wine Festival (MFWF) event ‘From Farm to Fork’ on Wednesday 13 March. Partnering with suppliers Yarra Valley Gourmet Greenhouse and Warialda Belted Galloway Beef, MCEC’s executive chef Tony Panetta created a one-off menu featuring produce direct from their Victorian farms.
Panetta said: “It was a real thrill for us to dish up for the public and put our own stamp on the menu – from selecting the individual ingredients to the matched Victorian wines – we enjoyed every aspect of the event. Our dinner was an example of how MCEC support local producers across Victoria which is rare for a venue of our size and something we’re particularly proud of.”
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 the venue’s dishes in-house. Now in its 21st year the MFWF and is an internationally acclaimed celebration of food and wine that took place across Victoria from 1-17 March 2013.