Published on February 28 2019.
Every ticket to The House of Food and Wine includes a complimentary Sundae School Ice Creamery dessert, created in honour of four international stars appearing at the Festival. The desserts combine Sundae School’s trademark playful style with ingredients inspired by the hometowns and restaurants of four visiting chefs.
The sundae gets an avant-garde update: brown butter ice-cream, duck fat caramel, smoked whipped cream and a cherry on top, inspired by the team from Montreal’s Joe Beef.
Tropical fruit plus Asian flavours: custard apple and Sichuan pepper ice-cream rolled in honey-noodle crunch, inspired by Ho Lee Fook in Hong Kong.
A dessert channelling the Danish summer: buttermilk ice-cream, elderflower soda, rosehip cream, inspired by Restaurant Kadeau on Bornholm.
Traditional Korean punch, remixed: Sujeonggwa (sweet cinnamon punch) sorbet rolled in pine nut biscuit crumbs, inspired by New York restaurants Atoboy and Atomix.
Ice-creams from Sundae School Ice Creamery
Belles Hot Chicken will serve a mix of menu staples plus a one-off creation just for The House of Food and Wine. Can you handle the heat?
Southern fried clams with Alabama white sauce $14
Belles spicy tenders (4 pieces) and waffles $20
Belles Old Bay fries $6
Belles mixed pickles $6
Melbourne’s perennially popular Mexican cantina Mamasita is setting up shop in the Malthouse courtyard, serving some of its favourite dishes, including that corn.
Chargrilled corn off the cob, chipotle mayo, queso, lime $6
Shellfish tostada, “Acapulco coctel” sauce, guacamole $7
Pickled mushroom tostada, frijoli aioli, lemon, coriander $8
Lengua & cheek tacos, house pickles, ghost chilli crema $13 for 2 (add fries $4)
Tajin shoestring fries, chipotle mayo, cotija cheese $6
Curtis Stone will team up with Melbourne butcher Meatsmith to create a barbecue like no other at The House of Food and Wine, cooking over open flames and channelling the ethos of his Los Angeles butcher shop Gwen. Available on Monday 11 March only.
Grilled flank, charred shallots and crispy saltbush
Smoked mushrooms, carrot purée
Smoked pastrami, mustard and pickles
Beef fat fried potatoes, frisée and apple slaw
Grilled spinalis and bone marrow sauce
Pomme purée, charred baby broccoli and lemon vinaigrette
Rosés provided by Vintage Cellars
Wine-lovers of all stripes can try 12 hard-to-find rosés from around the world in this free tasting included in every ticket to The House. With small group sizes and giveaways included, there’s plenty to be tickled pink about.
Some of the wines on offer include:
Sainte Roseline Perle Rosé, Provence, France
Land of Giants Rosé, Marlborough, New Zealand
Roseline Rosé Prestige, Provence, France
Lampe De Meduse Rosé Cru Classe, Provence, France
Get a sneak peek of The Everleigh team's brand new venue, Bar Margaux, opening in May in Melbourne's CBD, via their takeover of one of the bars at The Malthouse. They'll be pouring a range of French varieties grown and made in Victoria, with a bent towards the natural and low intervention. Giddy up.
This low-waste pop-up bar by Belles Hot Chicken will be slinging cocktails and natural wine from noon until sundown every day, as well as a couple of bar snacks to complement the drinks. Using recyclable cups and ingredients that are often overlooked, the bar will aim for a low carbon footprint.
Cocktails -All $12.00
Goldy gin, meyer lemon, grapefruit, soda, tonic
Whiskey, sake, lime, green tea soda
Hennessey VS, house peach iced tea
Vodka, watermelon, yuzu, cucumber
Digging deep into the Belles cellar, beverage director Christian Robertson and founder Morgan McGlone will showcase close to 100 natural wines from around the world from a variety of vintages. The list will change almost daily.
“Some of these wines no longer come into the country anymore so it’s going to be really fun getting them out into people’s glasses,” Robertson says.
Sardines, cultured butter, picked onion, crackers $12
Pimento cheese and ham jaffle $10