25 YEARS OF MELBOURNE FOOD AND WINE FESTIVAL
As Melbourne Food and Wine Festival’s artist-in-residence, GT’s art director Anna Vu – who you may know as Good Food, Crap Drawing – is celebrating the festival’s 25th year by drawing a dish that defines each year of the festival. Hindsight helps set such decisions, so rather than picking 2017’s standout, Vu is drawing one dish for each of the festival’s 10 days. Take a look at the last 24 years here, or head to her exhibit to see it as it develops.
House of Food and Wine, 361 Little Lonsdale St, Melbourne, Vic, open until April 9, 12pm-late, www.melbournefoodandwine.com.au
Alex Tseng’s tea-smoked duck with steamed buns.
Maggie Beer’s kangaroo carpaccio with cumquats, green peppercorns & verjuice.
Jacques Reymond’s tart of blue grenadier and scallops with fresh caviar.
Tony Bilson’s fillet of beef roasted in red wine shallot bread.
Charlie Trotter’s baby carrot terrine with shiitake mushroom salad, carrot juice reduction, dill oil and 50-year-old balsamic.
Hermann Schneider’s aged lamp rump with chermoula poached in reduced stock flavoured with sherry.
Tony Tan’s eurasian gammon curry.
David Thompson’s prawn and pomelo on betel leaves.
Christine Manfield’s grilled freshwater marron tails with shaved coconut, ruby grapefruit and mint salad, fried shallots.
Mario Batali’s bucatini all’amatriciana.
Shannon Bennett’s mushroom risotto.
Margaret Fulton’s gougères.
Guillaume Brahimi’s basil infused tuna with soy vinaigrette.
Rick Stein’s seared scallops with lentils and a tomato and herbes de Provence dressing.
Andoni Luis Aduriz’s buttery Idiazabal cheese gnocchi in salted pork bouillon, contrasting leaves.
Fergus Henderson’s roast bone marrow and parsley salad.
Alla Wolf-Tasker’s smoked eel with pancetta and beetroot salad.
Peter Gilmore’s guava snow egg.
Elena Arzak’s hydromel & fractal fluid.
Brett Graham’s roast breast & confit legs of pigeon with red leaves & vegetables, pigeon livers & plums.
Magnus Nilsson’s oysters.
Christopher Kostow’s lamb in clay, black lime, pistachio.
Matt Abergel’s yardbird tsukune served with egg yolk, tare sauce.
Danny Bowien’s and Ben Shewry’s pearl meat mapo tofu.
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