Woman picking up an Italian canapae

Melbourne Good Food Month feature events you want to try

Melbourne’s Custom House is about to become the hub-of-hubs for this year’s Melbourne Good Food Month.

With chefs Adam Liaw, Jason Baratt and Nick Mahlook on hand, there’ll be a series of unique dining events that await any hungry foodie.

Here’s what’s on:

Adam Liaw x Keita Abe

When: Wednesday, 12 June, 6:30pm

How much: $170

Adam Liaw, television host of Destination Flavour and author of five incredible cookbooks, is inviting Melburnians on a cultural and culinary journey, with Keita Abe from Sydney institution, Chaco Bar. Abe is the master of yakitori, cultivating a cult following with his famous meat skewers, inspired by his native city of Fukuoka, Japan. Tickets include multiple courses with premium wines and beer supplied by James Squire.

The Good Food Editor’s Dinner presented by David Jones

When: Friday, 14 June, 6:30pm

How much: $170

National Good Food Editor Ardyn Bernoth and Chief Restaurant Critic Gemima Cody have assembled the who’s who of the industry, sharing their insights and anecdotes into the wonderful world of food – Jason Barratt, head chef of Halcyon House’s two-hatted restaurant Paper Daisy, Nick Mahlook, whose ocean-to-plate philosophy keeps Melbourne’s The Atlantic Group very busy, and Nikki To, the woman behind the famous food images in the business and the person Australia’s top chefs call when they want to elevate a dish into an icon.

Young Chefs Lunch with Marco Pierre White presented by Citi 

Marco Pierre White - AGE - Epicure

When: Saturday, 8 June 1:30pm

In this special event, Marco Pierre White will host a four-course lunch, prepared by four hotly tipped stars of Melbourne’s culinary scene – Jessica Moore from two-hatted, fire-focused Matilda 159, Ridgley Carelse from seafood sustainability advocate The Atlantic Restaurant, George Wintle from the rigorously regional restaurant at Oakridge, and Tana Rattananikom from two-hatted Melbourne favourite, Cutler & Co. White has been mentoring these chefs along the way to create their signature menu and will be overseeing the preparation and plating on the day. Guests who own a copy of White Heat are invited to bring it along to the event for Marco to sign in person.

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