The Melbourne Convention and Exhibition Centre (MCEC) opened its kitchen doors to almost 50 guests this month to showcase its services and local suppliers to the public.
Teaming up with suppliers Yarra Valley Gourmet Greenhouse and Warialda Belted Galloway Beef, executive chef Tony Panetta created a one-off menu featuring produce from their local farms.
Farmers discussed the produce used in each meal, including local beef, vegetables and strawberries. Each dish was also complemented by matching Victorian wines.
The ‘From Farm to Fork’ event – part of the Melbourne Food & Wine Festival – complemented MCEC’s food and wine philosophy to draw on the best produce from around the state.
To view MCEC’s blog for more photos, click here .
