Guest post from Richard Cornish on Discovering Abbotsford Convent
From the Abbotsford Convent to Studley Park Vineyard is less than a kilometre as the crow flies. It will be served with Alan Snaith's Warialda Belted Galloway beef, himself a semi local, selling his hand reared beef at the farmers’ markets staged in the area twice a month. The salmon caviar comes from a farm upstream in the Yarra Valley. Combining the sense of localism, history and communities that form around food and good solid cooking skills, chef Sara O'Callaghan has captured the strength of the compelling narrative of this year's Festival theme - Earth.
This stunning two-course feast is based around the foods made and grown locally, not only the wines from award winning Studley Park Vineyard, but the bread from the Convent Bakery and herbs grown nearby. The lunch will be held in the Rosina Function Space in the heart of the historic Convent precinct.
While Bursaria concentrates on beautiful events and catering, chef Sara O'Callaghan and her team have taken the opportunity to showcase their skill at preparing beautiful food during the Festival.
With an affordable ticket price this special event ticks so many boxes.
Bursaria Fine Food’s Discovering Abbotsford Convent, Sunday 3 March, Rosina Function Space, 1 St Heliers Street, Abbotsford
$45 per person, bookings: email@example.com Ph: 03 9417 7771
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