GRAZE & GRAINS BY STARWARD WHISKY
Image by Carmen Zamm
Alejandro Saravia’s Farmer’s Daughters pop-up will return to Starward Whisky for the second instalment of Graze + Grains on Saturday 24 August, new to the event is an exclusive sit-down campfire feast with matched cocktails.
Graze + Grains is back, celebrating the best of regional Victorian produce matched with delicious Melbourne born-and-bred whisky. Graze + Grains will once again take place at Starward’s Port Melbourne distillery, featuring Alejandro’s on-site campfire-cooked kitchen, along with a regional produce market, Starward whisky tastings, regional craft beer and wine. New to the Graze + Grains offering, you can now book an exclusive Campfire Feast. Bring a friend and get toasty in the Whisky Garden whilst devouring a two-course feast cooked over a campfire and curated by Chef Alejandro, served with delicious Starward Whisky cocktails.
Indulge in an entrée of Lakes Entrance school whiting, lightly smoked and pickled, served on charred sourdough bread and paired with a Starward Two-Fold and Tonic. For main course, enjoy a 12 hour woodfire-roasted, whole O’Connor beef shin on the bone, served with grilled peppers, pickled savoy
cabbage and a kipfler potato and black garlic salad with a Starward Nova whisky jus, all served with a side of fresh Farmer’s Daughters damper bread. This will be paired with Starward’s Red Manhattan cocktails, chosen for their dry finish and subtle spice. Browse the regional produce market and enjoy your feast anytime between 1pm – 3pm. Spots are limited so ensure you book now! $47pp, (excluding GST and booking fee) minimum of two people per
booking. An a-la-carte menu, available from 12pm – 6pm, will also feature options including Gippsland lamb, woodfire-roasted celeriac cake and the Starward whisky cured pastrami roll served on a damper bun. Bring your appetite and indulge your tastebuds in some delicious food and sample bold locally-made whisky.
The third Graze + Grains event will take place on Saturday 21 September. Entry to all Graze + Grains events is free.
Farmer’s Daughters x Starward Whisky – Graze + Grains
Dates: Saturday 24 August, Saturday 21 September
General Admission Time: 12pm-6pm
Graze + Grains Campfire Feast: 1pm-3pm
To book the Graze + Grains campfire feast, click here. Spots are limited so book for two, or more, $47pp (excluding GST and booking fee). This includes a dining experience and whisky pairing. General admission to this event is free.
Starward Whisky, 50 Bertie St, Port Melbourne VIC 3207
For further information visit grazeandgrains.starward.com.au
MENULOG TO TEST OUT THE BEST NINJA WARRIORS IN FOOD DELIVERY THIS FRIDAY 23 AUGUST
Fridays are the biggest night for food delivery with hundreds of orders a minute coming through Menulog. It’s also a big deal for AFL, with 85,000 Magpie and Bomber fans heading to the MCG tomorrow night.
Celebrating food and footy, this Friday will see food delivery meet AFL through a first-ever ninja-warrior-esque obstacle course taking place at the main entrance of the MCG. Game fans (in both senses) will have the chance to put their food-delivery skills to the test, in ‘The Menulog Delivery Run’.
The first-ever course challenges a team of two to make it through a ‘Delivery Run’, wearing either a Menulog Jacket or a giant, plush bag (they are what they eat!)
From start to finish, the team must:
- Don their delivery gear as quick as possible
- Find a car key lost in a pit of inflatable car tyres
- Battle through a wind tunnel as they would on a scooter
- Go under, over, through and slide past obstacles, including the family pet
- Ring the doorbell with the “food” safe and sound
The pair that delivers food the freshest wins dinner on Menulog! The Menulog Delivery run at the MCG will be on between 5pm to 8pm.
STOKEHOUSE ST KILDA & HOGGET KITCHEN UNITE TO CELEBRATE THE LAND AND SEA
On Wednesday, 4 September, Stokehouse Head Chef Ollie Hansford will be joined in the kitchen by Hogget Kitchen Head Chef Trevor Perkins, presenting a special event with winemakers William Downie and Patrick Sullivan that explores the environments unique to each of the chef’s home venues.
From the rolling waves of St Kilda Beach to the rich soil of Gippsland, Hansford and Perkins will curate a four-course sensory feast that celebrates both the land and sea.
Hansford will spotlight the ocean, with menu highlights including scallop and snapper cannelloni with carrot noisette; wattleseed crumb and caviar; and roast coral trout with pickled clams, cucumber and Stokehouse butter sauce. And Perkins’s chicken liver parfait and melder rye crisp and nose-to-tail
croquettes will reflect Hogget Kitchen’s food philosophy, one that champions local, ethical producers while reducing wastage. A selection of wines by the talented Hogget Kitchen winemakers will be perfectly paired to the bespoke menu, showcasing a range of drops and vintages unique to
Gippsland’s diverse variety of grapes.
Location: Stokehouse, 30 Jacka Blvd, St Kilda
Date: Wednesday, 4 September 2019
Time: 7:00pm
Price: $165 per person; includes a four-course dinner with matched wines, as well as canapés and a cocktail on arrival
Bookings: via this link, or by contacting (03) 9525 5555 or info@stokehouse.com.au
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