melbourne food & wine festival
Shop, Cook and Feast with the Chef
Shop, Cook and Feast with the Chef is a once in a lifetime experience to get up close and personal with one of Melbourne’s most talented chef’s, Justin Wise. This sell-out event at The Point Albert Park returns for a third year for two dates only, Friday March 2 and Friday March 9, and promises to take you on a culinary journey from market to table.
The day will begin with a sumptuous champagne breakfast at The Point’s lakeside café. After soaking in the view, you will be chauffeured to the Queen Victoria Market where Justin will take you to his favourite stalls and explain what to look for when selecting the freshest seasonal produce. You will then return to The Point Café once all the supplies have been purchased and assist Justin in creating a delicious
three-course lunch.
Justin will divulge his secret tricks-of-the-trade and show you how to work the ingredients to bring out optimum flavours. After the cooking is complete, you will sit down and enjoy the fruits of your labour over
a long lunch.
This culinary adventure will unearth some of Melbourne’s best kept food secrets and is the perfect gift for foodies this festive season.
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Sher and the Chefs
The Point Albert Park is bringing some of Melbourne's young, innovative chefs together to celebrate the 20th anniversary of Sher Wagyu.
Sher Wagyu was the first in Australia to breed full blood Wagyu in 1992 and have since gone on to become renowned producers in the Australian market and export their top grade Wagyu internationally.
In 1992, husband and wife team Nick and Vicki Sher, researched the highest quality Wagyu and bought the best Japanese genetics to establish their herd. By 1996, they were exporting to Japan, and today their produce is used in many of Australia’s top restaurants. Since 2009, Sher Wagyu has won consecutive Gold Medals at the Australian Produce awards, testament to the high quality Wagyu they produce.
The Point’s Executive Chef, Justin Wise will be joined by Yosuke Furukawa from Izakaya Den and Sharn Greiner from the award winning Ezard's, to create a stunning four-course dinner celebrating Sher Wagyu complete with matched wines. Guests will enjoy canapés by Wise, a Japanese inspired entrée by Yosuke, a second entrée designed by Greiner and a delicious main course by Justin finished with a selection of cheese. Each dish will reflect the story and various cuts from Sher Wagyu that have made it one of Australia’s top beef producers
Hosted by Stephen Quartermain, the event promises to take you on a great culinary journey from paddock to plate, showcasing the very best of Sher Wagyu and the chefs' culinary talents.
Event: |
Sher and The Chefs |
Date: | Wednesday March 7 |
Price: | $175 for four courses and canapés with matched wines |
For more information or to book tickets, please contact The Point Albert Park (03) 9682 5566 or reception@thepointalbertpark.com.au or complete and return the below booking form
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F1 or FullBlood?
Ever wondered what the difference between Fullblood and F1 and Wagyu is and found yourself asking, does it matter? The Point Albert Park will present a masterclass on Tuesday, March 6th which will educate beef lovers on the two different blood lines and clearly sort fact from fiction.
Currently, F1 Wagyu makes up the majority of the Wagyu market in Australia. This dinner will explain Fullblood Wagyu and Wagyu cross Holstein or Angus (F1), and expose the misconceptions surrounding the two breeds. With F1 having 50% Wagyu genetics, the question is: Am I really eating Wagyu? Does it have the same marble score and ultimately can I taste the difference?
The Point’s Executive Chef Justin Wise will explain a variety of cuts of meat and show you the difference, even perhaps, some similarities between Fullblood and F1 Wagyu.
After the masterclass, guests will enjoy a three course menu, matched wine and the chance to taste the different breeds for themselves.
For beef connoisseurs or simply the curious, this event is not to
be missed!
Event: |
F1 or Fullblood? |
Date: | Tuesday March 6 |
Price: | $135 including Masterclass, Three-course dinner and matched wine |
For more information or to book tickets, please contact The Point Albert Park on (03) 9682 5566 or reception@thepointalbertpark.com.au or complete and return the below booking form.
DOWNLOAD BOOKING FORM
