March into Merivale, Merivale’s annual food festival, returned for the fifth time this year, launching on Tuesday 5 February, 2013. This year’s theme of You Are What You Eat explores the notion of chefs selecting the ingredient they’d most like to be.
March into Merivale
The launch party was a bigger than ever extravaganza. Restaurant and bar stalls, live music and entertainment stretching the length of Ash Street, into the ivy ballroom and for the first time, into the new Palings Kitchen & Bar on level one.
Live music and entertainment throughout the three hour event provided a carnival atmosphere on a perfect summer’s night.
VIP guests enjoyed cocktails and drinks at the Felix VIP Bar, with the Felix Martini proving to be a popular choice.
Felix Martini
Tickets to the launch party cost $30 and entitled guests to nine food and drink tokens redeemable at 24 Merivale food stalls and bars.
Below are the highlights of the event, with a taste of what is to come over the following seven weeks.
Bistrode
L-R: Suckling pig; Heirloom cherry tomato, avocado, crouton and goats curd salad ; Slow roast free range pork shoulder with peach and rocket
est.
L-R: Spanner crab, fresh corn, avocado, finger lime and mint; Chilled heirloom tomato gazpacho, scampi, summer herbs; Valrhona chocolate cream, riesling jelly, crystallised chocolate and fennel and apricot granita
Ms G’s
L-R: Vietnamese sausage on a soft hotdog roll with chilli ketchup, Vietnamese inspired slaw and mayo; Ocean trout ceviche in rice paper roll with guacamole, bahn hoi, corn nuts and baby corn;
Ms G’s cocktails: The Green Hornet, Good Morning Vietnam
Mr Wong
L-R: Baby spinach dim sum; Scallop and prawn shumai; Mr Wong sichuan chilli king prawns; Salt and pepper lamb cutlets with cumin and fennel salt
Merivale Events with Head Chef David O’Brien
L-R: Foie gras terrine, muscal gel, brik pastry cigar, chives; Comte bavaroise, San Daniele, pickled nectarine;
Organic spatchcock fritter, corn puree, kohlrabi coleslaw
Sushi-e
Tuna Your Way, tuna nigiri, sashimi and sushi rolls
Felix, Ash St Cellar, Margaritas
Top row – Felix: Profiterole, vanilla ice cream and hot chocolate sauce; Mini seafood platter, oyster, prawn cocktail, citrus-cured kingfish
Bottom row – Ash St Cellar’s Roast duck sandwich, coleslaw and bacon; El Loco Classic Margaritas
Uccello
L-R: Trofie alla genovese; Antipasto of mozzarella, focaccia, prosciutto melone and olives
The Beresford Hotel
L-R: BBQ pork rolls with provolone cheese, shaved cabbage, pickled carrot and mayo; whisky-glazed BBQ pork spare ribs
Abajo
Corn on the cob – Abajo is coming soon to Merivale with chef Claudio Morales.
Palings Kitchen & Bar Level
Some of the various stalls at the Palings Kitchen & Bar level, with Palings Kitchen & Bar, Sunee’s Thai Canteen, El Loco, The Fish Shop and Lorraine’s patisserie
$33 Meal Deal
The festival sees the return of the $33 meal deal across Merivale’s 21 venues including Mr Wong, est., Felix and El Loco. There are over 60 culinary, wine and spirit events to choose from such as Pigs Fly Tonight at Bistrode CBD, Cheers to Chocolate’ at The Bottle Shop where Valrhona chocolate will be matched with wines and one for whisky fans, Tassie Comes to Town, where three Australian distilleries will offer a tasting alongside a showcase of Tasmanian salmon and cheese.
March into Merivale runs from 5 February through to 28 March, 2013. Check the website below for details on how to get involved in more than 60 different events.
http://merivale.com.au/
Gourmantic attended the March Into Merivale Launch Party on Tuesday 5 February 2013 as media guests.
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