The House of Food & Wine - Hotel
Dinner Series Events
As part of the sustainable dinner series at the House of Food and Wine - Hotel, 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 some of the world’s leading chefs to bring the dinner menu to life– sourcing local ingredients and taking steps to reduce their carbon impact.
Each dinner event will consist of a minimum 5 courses and matched beverages, and will commence at 6.30pm and conclude at 10.30pm.
Friday 16 March - Regional Stars Dinner
From Brae, Point Leo Estate and Captain Moonlite – Regional Victoria's finest come to Melbourne.
Taste regional Victoria without leaving the city. Experience the state’s flourishing regional restaurant scene and discover why Victoria has become an international foodie destination with a menu that showcases the world class produce the regions are famous for.
House of Food & Wine – Hotel Resident Chefs:
Matt Stone & Jo Barrett, co-Executive Chefs at Oakridge Wines, Coldstream
With Guest Chefs:
Matt Germanchis – Chef/Owner at Captain Moonlite, Anglesea.
Damien Neylon – Sous Chef at Brae, Birregurra
Phil Wood – Culinary Director at Point Leo Estate, Merricks
Saturday 17 March - Shinobu Namae
The Michelin starred chef of L'Effervescence in Tokyo, No. 12 on Aisa's 50 Best.
Shinobu Namae of L’Effervescence in Tokyo Japan is known for his playful yet harmonious approach and love of fresh seasonal flavour. Join us in the dining room for this Michelin starred chef’s take on local produce.
Sunday 18 March - Clayton Wells
Sydney's Automata and Singapore's Blackwattle - this chef makes the global local.
Clayton Wells’ resume reads like a who’s-who of fine diners; Quay(SYD), Tetsuya’s(SYD), and noma (DNK) are some highlights.
He now heads the kitchen at Blackwattle in Singapore and Sydney’s Automata, which showcases local produce and pays tribute to the cultural experiences cultivated during his travels.
Monday 19 March - Anthony Myint
Founder of the The Perrenial and Mission Chinese in San Francisco with a Zero Foodprint vision.
Join chef, author, restaurateur and ZeroFoodprint co-founder Anthony Myint for this unrepeatable dinner.
Anthony is the chef and founder of San Francisco cult favourite Mission Chinese Food and environmentally sustainable restaurant The Perrenial. Anthony’s approach is low on carbon, but big on flavour, taking influences from all over Asia and further afield.
Thursday 22 March - Thomas McNaughton
The James Beard Foundation winning chef at flour+water San Francisco blending Italian and North Cali cuisine.
Chef Thomas McNaughton started young, working through kitchens in Southern New Jersey before graduating from the Culinary Institute of America.
After a move to San Francisco’s Bay Area, he worked at La Folie and went on to become sous chef at two of San Francisco’s most respected restaurants – Gary Danko and Quince. Thomas worked and travelled throughout Europe and that experience can be seen at his own restaurant, flour + water, which he opened in 2009 to immediate acclaim. The regional culinary traditions of Italy meet influences from Northern California’s thriving restaurant scene in Thomas’s dishes.
He has since been nominated for a slew of awards by the James Beard Foundation including Rising Star Chef and Best New Restaurant for flour + water.
Friday 23 March - James Viles
Head Chef of Biota Dining & Rooms, NSW's most awarded regional restaurant.
Fresh from the two hatted Biota Dining & Rooms in regional NSW, chef and director James Viles will step into the kitchen at our House for a one-off dinner.
The celebrated young chef opened Biota in 2011 with a vision of supporting local producers and growers. The restaurant was awarded a covet Chef’s Hat in its first year and has since gone on to become one of NSW most awarded regional restaurants. His approach is technique driven with a close affinity with nature, incorporating seasonal botanicals and drawing on the local landscape for inspiration.
Saturday 24 March - Matt Orlando & Ben Shewry
Two celebrated chefs from opposite ends of the globe, both inspired by nature, join forces in this special dinner.
Matt Orlando comes to Melbourne from his restaurant Amass in Copenhagen. His sustainable, organic produce-driven dishes are taken straight from kitchen garden at Amass in which he grows over 80 different vegetables, berries, herbs and edible flowers. Matt’s career has included a tenure at Heston Blumenthal’s Fat Duck in the Uk, where he met noma owner and chef Rene Redzepi. The meeting let to a two-year Sous Chef position at noma. After taking up the position of Sous Chef at Thomas Keller’s three Michelin starred Per Se in New York, Matt returned as the first Chef de Cuisine at noma.
Ben Shewry is one of the leading advocates for responsible and sustainable eating. He is the chef owner of Melbourne’s Attica which holds the position of number 32 on the World’s 50 Best restaurant list as of 2017. The influence of Ben’s formative years in New Zealand can be found in his menu at Attica. Dishes represent landscapes and experiences that have inspired him throughout his life. Edible wild plants, vegetables and native Australian wildlife such as kangaroo meat feature heavily in his sustainable approach to food.
Sunday 25 March - Paul Iskov
A WA chef making native ingredients a fine dining staple.
For our closing night, join a WA chef who takes his inspiration from Australia’s native ingredients to create dining experiences you might not expect.
Paul ‘Yoda’ Iskov’s resume includes experience in highly-acclaimed restaurants around the world like noma in Denmark and Puljol in Mexico, and local favourite Vue de Monde. He combines this global experience with native produce in his degustation menus for Fervor – a series of pop-up dining experiences in unique Australian locations Paul established in 2013.