MEDIA UPDATE  |   December 19, 2017


Thomas McNaughton (flour + water, San Francisco) and Matt Orlando (Amass, Copenhagen) join the 2018 program of the Melbourne Food and Wine Festival presented by Bank of Melbourne. In addition, four new international chef collaborations have been announced, with Grassroots Pantry’s Peggy Chan, the “Gangsta Gardener” Ron Finley, the Sportsman’s Stephen Harris and OddFellows Ice Cream Co’s Sam Mason to join forces with leading Melbourne venues during MFWF.

The international chefs joining the Melbourne Food and Wine Festival in March next year have all made significant contributions to their local communities as well as the food and wine industry more broadly. In addition to their exclusive dinner events, many of these culinary movers and shakers will take part in Theatre of Ideas on Saturday 17 March to discuss the part they play in making our communities, our environment and our dining tables better for everyone.

New international chefs

On sale today, Thomas McNaughton and Matt Orlando will work with the best of Victoria’s produce in the dining room at the House of Food and Wine Hotel. Dine with Thomas McNaughton on Thursday 22 March, while Matt Orlando will collaborate with Ben Shewry (Attica, Melbourne) on Saturday 24 March.
For the ten days of the Festival, Melbourne’s Hotel Lindrum will be transformed into the House of Food and Wine Hotel. These events are part of a series of sustainable dinners co-curated with ZeroFoodprint that will take place at the House of Food and Wine Hotel.
Experience Dinner at Our House with:

  • Analiese Gregory (Franklin, Tasmania) and Ali Currey-Voumard (Agrarian Kitchen Eatery, Tasmania)
  • Paul Iskov (Fervor, Western Australia)
  • Thomas McNaughton (flour + water, Central Kitchen and Salumeria, San Francisco)
  • Anthony Myint (Mission Chinese Food and The Perennial, San Francisco)
  • Shinobu Namae (L’Effervescence, Tokyo)
  • Matt Orlando (Amass, Copenhagen) and Ben Shewry (Attica, Melbourne)
  • James Viles (Biota, New South Wales)
  • Clayton Wells (Automata, New South Wales and Blackwattle, Singapore)
  • Regional Stars: Damien Neylon (Brae, Victoria), Phil Wood (Pt Leo Estate, Victoria), Matt Germanchis (Captain Moonlite, Victoria) 

Working under the ethos of the global ZeroFoodprint movement, each night our chefs-in-residence Matt Stone & Jo Barrett (Oakridge Wines, Coldstream) will collaborate with visiting chefs to bring the dinner menu to life – sourcing local ingredients and taking steps to reduce their carbon impact.

For more information about the House of Food and Wine Hotel dinner series or to book tickets, click here.

New international chef collaborations

Sam Mason at Bar Liberty
Sam Mason rose to prominence as the original pastry chef of WD~50 in Manhattan NYC with his ability to concoct unusual combinations to surprise, delight and sometimes challenge. In 2013 he opened OddFellows Ice Cream Co in Williamsburg with business partner Mohan Kumar. He has since created over 200 eclectic ice-cream flavours that combine salty and sweet in frozen harmony. 
Sam will join the gang at Fitzroy’s Bar Liberty, a laid-back space founded by a group of hospitality all-stars. They share a sense of fun and a love of unusual ingredients pulled together into delicious and surprising dishes.   
Monday 19 March 2018, $50 per person (drink on arrival + 5 small plates)

Ron Finley at Natural History Bar & Grill
A creative phenomenon, Ron Finley is a horticulturalist with a strong vision for community gardening and changing culture. Nicknamed the “Gangsta Gardener”, Ron’s belief that gardens build communities has blossomed into a quest to change how we eat.
Ron will co-create a menu and host dinner at Morgan McGlone’s (Belle’s Hot Chicken, Flinders Inn) new CBD space, Natural History.
Tuesday 20 March 2018, $175 per person (5 courses with matched beverages)

Peggy Chan at Ramblr 
Owner/chef of Grassroots Pantry, Peggy Chan is a real food advocate winning people over to plant-based eating in her native Hong Kong. Born in Hong Kong and raised in Montreal, Peggy earned a degree in the culinary arts from Le Cordon Bleu Ottawa. Her approach to plant-based cooking is technique-driven, while exploring the versatility of texture and depth of flavour in vegetables and legumes.
Peggy will co-create a menu of 5 courses alongside chef Nick Stanton at his Southside casual fine-diner Ramblr. 
This event will be part of Peggy Chan’s dinner series the Collective’s Table. In pop-up, one night only dinners, Peggy invites a guest chef to cook alongside her – the catch? The collaborative menu must be locally sourced and completely plant based. Peggy began the positive challenge to encourage diners to enjoy more plant-based eating, and chefs to embrace the variety in plant-based cooking.
Tuesday 20 March 2018, $160 per person (5 courses with matched beverages)
Stephen Harris at The Recreation 
Punk rocker, turned history teacher, turned financial professional, turned proprietor-chef, Stephen Harris grew up a few miles from the Sportsman, his acclaimed pub-turned-restaurant on Britain's Kent Coast. Rather than distance himself from his surroundings and fare, Harris immersed himself in them. By remaining on his home turf, he turned the Sportsman into the UK's #1 restaurant.

Wednesday 21 March 2018, $160 per person (5 courses with matched beverages)
For more information about the international chef collaborations or to book tickets click here.


Lis Davies
PR representative
M +61 414 780 288