A TASTE OF THE OCEAN #MFWF

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.

CARNAVAL #MFWF - 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.

THE HOUSE OF FOOD & WINE #MFWF

At the heart of Melbourne Food & Wine Festival is The House of Food & Wine. During the ten days 1000 £ Bend has been transformed into the festival hub. Warehouse style lavish parties take hold of the main event space and  laneway whilst the pop up bar and eatery sits proudly at the Little Lonsdale entrance. Local legend Morgan McGlone, the Kiwi chef behind Belle's Hot Chicken in Sydney and Melbourne, has crafted a menu inspired by #MFWF MasterClasses of old. Don't miss out on these cleverly created dishes. 

Venison Scotch Egg - inspired by Brett Graham (The Ledbury London), MasterClass 2012

Venison Scotch Egg - inspired by Brett Graham (The Ledbury London), MasterClass 2012

The House of Food & Wine #MFWF
Bean Tamale, Charred Red Tomato - inspired by Enrique Olvera (Pujol, Mexico City), MasterClass 2013 

Bean Tamale, Charred Red Tomato - inspired by Enrique Olvera (Pujol, Mexico City), MasterClass 2013 

The House of Food & Wine #MFWF
Grilled Swordfish, Parsley, Mussels - inspired by Christian Puglisi (Relæ, Cophenhagen), MasterClass 2012

Grilled Swordfish, Parsley, Mussels - inspired by Christian Puglisi (Relæ, Cophenhagen), MasterClass 2012

Beef Short Rib - inspired by David Chang (Momofuku Ssam Bar, New York), MasterClass 2010 

Beef Short Rib - inspired by David Chang (Momofuku Ssam Bar, New York), MasterClass 2010 

The House of Food & Wine #MFWF
Potato, Plums - inspired by Rosio Sanchez (Hija de Sanchez, Copenhagen), MasterClass 2012

Potato, Plums - inspired by Rosio Sanchez (Hija de Sanchez, Copenhagen), MasterClass 2012

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