Melbourne Food and Wine Festival: The Online Edition
The virtual lineup includes talks from world-famous chefs Massimo Bottura and René Redzepi, plus some IRL food specials for Melburnians.
Overview
Cooking kick-ass vegan food with Smith & Daughters' Shannon Martinez, a behind-the-scenes tour of Lune Croissanterie and verbally deconstructing lasagne with Massimo Bottura. It sounds like regular programming for Melbourne's annual celebration of food — but it's not quite. Forced to postpone its physical March festival because of COVID-19, Melbourne Food and Wine Festival has just launched The Online Edition, allowing avid home bakers and food fanatics around the country to dial into chats, masterclasses and trivia sessions with some of the world's best chefs from the comfort of their kitchens. And for lucky Melburnians, there are some IRL food specials available to order every day, too.
Running from Monday, May 25–Saturday, May 30, MFWF: The Online Edition is taking place entirely on Zoom and Instagram Live. Those who've spent lockdown with a Sméagol-like obsession for sourdough can get their fix with Baker Bleu's Mike Russell, while those who prefer their carbs flaky and filled with butter will want to log on for chats with Helen Goh — who's worked alongside Yotam Ottolenghi for over a decade and co-authored Sweet — and Australia's Queen of Tarts Philippa Sibley, as well as the aforementioned tour of Lune with the inimitable Kate Reid.
On the topic of Lune — look away now, if you're not in Melbourne — the croissanterie is recreating some of its biggest hits for the festival, including the Lune Reuben croissant, which you can pre-order for pick-up or delivery via the Lune website. Elsewhere on the IRL menu: foie gras ice cream from Leonardo's Pizza Palace and Black Axe Mangal's Lee Tiernan, a one-off six-dish menu from Bar Saracen, an oyster and champagne pairing, and a menu of Torino-style dishes from Mister Bianco designed to eat while watching the classic 60s flick The Italian Job.
Lune by Marcie Raw
Back on the virtual program, expect a lineup of talks with international talent, including René Redzepi — who's just (temporarily) transformed his world-renowned Copenhagen fine-diner into a burger and wine bar — former co-editor of famed food magazine Lucky Peach Chris Ying and Lee Tiernan of London's Black Axe Mangal. More locally, The Everleigh's Michael Madrusan will teach us how to drink better, culinary idol Tony Tan will take us on a tour of his new cooking school and author Julia Busuttil Nishimura will show us the art of the one-pan dish.
While The Online Edition has less hot chip parties and Queen Victoria Market takeovers than its scheduled predecessor, it's certainly not short on talent. The program has been pulled together by MFWF CEO Anthea Loucas Bosha and Creative Director Pat Nourse, who both have decades of experience in the food industry and will be hosting many of the virtual talks.
Information
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