The Festival celebrates Water in 2014, 28 February – 16 March, bringing together some of the world’s best chefs and wine experts to help us embrace the world’s most precious resource. From cutting-edge seafood techniques to wines from oceanic regions, we will be talking about all things sustainable, wild caught, submerged and hand dived over 17 days.
We’re excited to tell you a little bit about a major project we are working on for Festival 2014: The Immersery – Festival Kitchen, Bar and Raingarden. A spectacular space anchored to the banks of the Yarra in the city’s Queensbridge Square, once again designed by our creative friends at HASSELL (they also designed the Urban Coffee Farm & Brew Bar at Festival 2013). Inspired by the three states of water – solid, liquid and gas - this will be the place to be over the 17 days of the Festival.
Chefs Florent Gerardin (Silo), Jesse Gerner (Añada & Bomba), Daniel Wilson (Huxtable & Huxtaburger), Joel Alderson & Adam Liston (Borrowed Space), and Hamish Nugent & Rachel Reed (Tani Eat & Drink) will create a water-inspired menu for the Festival Kitchen and a line-up of the country’s boundary-pushing bartenders will craft one-off cocktails and drinks to celebrate the cycle of water at the riverside bar.
We’re also very proud to be working closely with Melbourne Water to showcase raingardens throughout the space to demonstrate how water can be filtered in urban spaces and reused before it goes back into the system. You’ll be able to sit back and enjoy the views of the cityscape as you learn how to give a little love back to our waterways!
Tickets to all Festival events go on sale 3 December, so mark your diaries. Be the first to find out Festival news and how to access PRE-SALE TICKETS to select Festival events by subscribing to the MFWF enewsletter.
Head to the Good Food website for more coverage on The Immersery project.
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