Peninsula Gastronomy Event @ Mornington Racecourse
Mornington Racecourse is kicking off the Spring season with a bang. A new food and beverage ethos centering upon fresh, seasonal and local produce is an exciting step forward for the venue and for Mornington Peninsula producers.
The World Loves Melbourne was invited to check out the newly refurbished function room, as well as sample the best food and wine that the region has to offer at the Peninsula Gastronomy Event.
The event brought together key Spring menu contributors, all under the watchful eyes of recently appointed Head Chef and Head of Food and Beverage Operations, Paul Stafford and Melbourne Racing Club’s Executive Chef, Julian Robertshaw.
Tasting stations were set up around the room with Boatshed Cheese providing artisan handmade samples of their silky truffle brie and crumbly black pearl goats cheese. Red Hill truffles were lavishly grated onto mushroom risotto, and Peninsula Seafood’s fresh oysters were a beautiful reminder of the region’s ocean fragrance.
Platters were brought around throughout the evening; crab and truffle in a mini charcoal brioche bun, saffron butter glistening over salmon fillet, prawn and a cauliflower purée, and cracking creme brûlées fired to order. The rich and creamy custard flavoured with chocolate, coffee, coconut, vanilla or green tea.
Through Mornington Racecourse the Melbourne Racing Club is now in partnership with 30 local businesses, from fruit and vegetable farms to wineries (T-Gallant Wines and Yabby Lake Wines), and meat and small goods suppliers. This follows from a commitment to promote the region, provide jobs, and offer education and traineeships for Chisholm students at the Racecourse facility.
Going by Thursday night’s gastronomical creations diners can expect farm to table freshness, where produce combines to reveal the quality and abundance of the Peninsula’s food and wine. For non-members, the function room is available for event bookings, allowing guests to indulge in the new menu dishes.
Perhaps the highlight of this Spring racing season will be culinary in nature.
- Rachel Mason
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