#MFWF | A TASTE OF THE OCEAN

It's not often you hear you'll be enjoying tail to fin. This rollicking seafood feast was hosted by seafood guru and author John Susman. Bringing together chefs Josh Niland (Saint Peter, Sydney), Brent Savage (Cirrus, Sydney) and Ben Williamson (Gerard’s Bistro, Brisbane) for a communal long table feast celebrating hand dived, sustainable and wild caught seafood.  

Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.

#MFWF | CARNAVAL - PASTUSO

Chef Alejandro Saravia’s love affair with Thermomix began 10 years ago in Paris. When opening Pastuso in Melbourne, a Thermomix was number one on the kitchen equipment list. Today his trusty Thermomix allows him to create anything from a Peruvian take on pannacotta called Algarrobina to the sauce for Escabachel, an acidic fish marinade.

Pastuso is a modern Peruvian grill, cevicheria and pisco bar located in ACDC Lane. You can follow Chef and his love for local Gippsland produce and Peruvian culture and cuisine on @chefalejandrosaravia.

During Melbourne Food & Wine Festival, Pastuso was transformed for 'Carnaval'. A celebration of Peruvian cuisine, inspired by the art and culture of the coast, the Andean highlands and the Amazon. Peru's past was channelled through cuisine, traditional dancers and contemporary art. Festival food adventures off to a cracking start!

Peru's signature cocktail - the Pisco Sour! Create your own using this recipe in your Thermomix. Perfect for your next dinner party or Saturday night in.Want to know more? Uncover the history of this drink on the Pisco Trail.

Peru's signature cocktail - the Pisco Sour! Create your own using this recipe in your Thermomix. Perfect for your next dinner party or Saturday night in.

Want to know more? Uncover the history of this drink on the Pisco Trail.

Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread

Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread

Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil

Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil

Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce

Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce

Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa

Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa

Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette

Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves
Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds
Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette

Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel

Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel

Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries Algarrobina - Peruvian panacotta, cinnamon sponge and caramalised white chocolate Pie de Limon - Peruvian style lemon pie

Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries
Algarrobina - Peruvian panacotta, cinnamon sponge and caramalised white chocolate
Pie de Limon - Peruvian style lemon pie

Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.

#MFWF | MELBOURNE FOOD & WINE FESTIVAL

An abundance of exceptional food adventures across ten days with World's 50 Best smack bang in the middle of it all. Melbourne Food & Wine Festival takes over Melbourne from 31 March to 9 April. The world's greatest chefs, restauranteurs from near and far, food journalists from all corners and food lovers will gather, eat and drink their way through the #MFWF program.

I'm thrilled to working with Thermomix as the #MFWF insider! I'll be getting behind the scenes, attending masterclasses, chatting to chefs and getting the scoop on what's hot, trending and why the pros can't live without their Thermomix. Oh and did I mention I'll be eating up a storm?! Can't wait to share it with you via Insta-stories on both @lauramaymoseley and @thermomixaus.

Thermomix offers a helping hand in commercial kitchens across Australia - it's the sous chef that never answers back! Follow hashtag #ThermoKitchenStars for a celebration of  kitchens and chefs who love Thermomix.

Laura Moseley Thermomix thermokichenstars

EAT | ATTICA (Ripponlea, VIC)

There is fine dining and then there is Attica. Words won't do it justice. The end. 

Attica Melbourne Ben Shewry
Cook's Leaves

Cook's Leaves

Aged Santa Claus Melon

Aged Santa Claus Melon

ETTNTB

ETTNTB

Smashed Avo on Toast

Smashed Avo on Toast

Smoked Pork

Smoked Pork

An Imperfect History of Ripponlea

An Imperfect History of Ripponlea

Attica Melbourne Ben Shewry
Gazza's Vegemite Pie

Gazza's Vegemite Pie

Baby Corn

Baby Corn

Chewy Carrots

Chewy Carrots

Attica Melbourne Ben Shewry
Lance Wiffen's Mussel

Lance Wiffen's Mussel

Black Cucumber

Black Cucumber

Beef on the Bone

Beef on the Bone

Aromatic Ripponlea Broth

Aromatic Ripponlea Broth

Butter for Wattleseed Bread

Butter for Wattleseed Bread

Brown Rice Cracker

Brown Rice Cracker

Salted Red Kangaroo and Bunya Bunya

Salted Red Kangaroo and Bunya Bunya

Marron Quandong and Pearl

Marron Quandong and Pearl

Jumbuck, Waxflower Oil and Dessert Oak

Jumbuck, Waxflower Oil and Dessert Oak

Attica Melbourne Ben Shewry
Attica Melbourne Ben Shewry
Pineapple and Anise Myrtle

Pineapple and Anise Myrtle

Attica Melbourne Ben Shewry
Whipped Egg with Sugar Bag

Whipped Egg with Sugar Bag

Attica Melbourne Ben Shewry
Attica Cheftales

Attica Cheftales

Attica Menu, Reviews, Photos, Location and Info - Zomato

BARRY (Northcote, Melbourne)

From those clever cats that unleashed Pillar of Salt on Melbourne brunch goers, comes BARRY. A good mix of fresh power breakfasts and unctuous butter drippers to start your morning right.   

Benedict eggs, slow braised free range, ham hock, apple cider hollandaise, granny's apples, potato hash

Benedict eggs, slow braised free range, ham hock, apple cider hollandaise, granny's apples, potato hash

Scrambled red chilli eggs, bacon, spring onion, parsley, parmesan, toast

Scrambled red chilli eggs, bacon, spring onion, parsley, parmesan, toast

Zucchini, pea and mint fritters, zucchini, salad, poached egg and minted yoghurt. Bacon added for good luck. 

Zucchini, pea and mint fritters, zucchini, salad, poached egg and minted yoghurt. Bacon added for good luck. 

Barry Northcote
Barry Menu, Reviews, Photos, Location and Info - Zomato