Melbourne Food & Wine Festival

Melbourne Food & Wine Festival Australia’s favourite celebration of food, drink and culture.
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Melbourne Food & Wine Festival is a statewide celebration of Victoria’s food and wine industry that attracts more than 150,000 attendees to a diverse program of hundreds of events. Run by a small not-for-profit organisation, the Festival has grown from grassroots beginnings with only a handful of events in 1993, to now being recognised as Australia’s pre-eminent food and wine festival.

Raymond Tan goes cocoa crazy with this one, and the colour comes from one ingredient: black cocoa. "The black cocoa powd...
19/06/2026

Raymond Tan goes cocoa crazy with this one, and the colour comes from one ingredient: black cocoa. "The black cocoa powder, an ultra-alkalised form of cocoa, gives these brownies their colour and Oreo-like flavour." says Tan. He's added brown butter for a nutty edge, and the whole batter comes together in a single bowl – no stand mixer required.

Get the recipe via the link, courtesy of Raymond Tan's new cookbook, “You’re Welcome!” (with Audrey Payne).
https://www.melbournefoodandwine.com.au/recipes/recipe-raymond-tans-blackout-brownies/

18/06/2026

Our first ever World’s Longest Dinner debuted at Chadstone last night, and what a night it was.

Dishes by Nat Thaipun, Audrey Shaw from Carnation Canteen and HyoJu Park from Madeleine de Proust Pâtisserie in a menu celebrating Victorian produce. Wines from Entropy, Mis En Place and Lethbridge. Cocktails made with Marionette Liqueur and The Gospel Whiskey, all set against the backdrop of Chadstone’s luxury precinct.

Art by Rone set the scene before dinner. Canapés from all three chefs were served alongside “Through the Looking Glass” by Dean Norton and Studio John Fish, with a stellar night-long DJ set from Dijok Mai.

Highlights included Nat’s cured snapper with grapefruit and kombu oil. Audrey’s O’Connor beef with bagna cauda and braised greens. A performance from Thndo before dessert – then Ju’s Moon Blanc capped the night off: chestnut mousse, blackcurrant and charcoal sablé.

The Melbourne Food & Wine Festival team showed up in full grey suit army formation, courtesy of Uniqlo, and our colleagues on the floor were distinguished by crisp aprons from our friends at Worktones. With a very big thanks to Chadstone for hosting us as part of their Light to Night Festival and to everyone who came out and made it a night to remember.

Greatest of the Mall is back – with thousands and thousands of free doughnuts. After two massive years, we're bringing b...
17/06/2026

Greatest of the Mall is back – with thousands and thousands of free doughnuts.

After two massive years, we're bringing back Melbourne's biggest celebration of mall culture and food-court favourites for 2026, and best of all, it's entirely free. Over two weeks in June and July, join the Snacc Boss Raph Rashid and his crew of dedicated mall fans for four snack-filled events across some of Melbourne's favourite shopping centres , , and .

And how about the doughnuts? You want 'em, we got 'em. We're looking at a milk-tea brûlée doughnut, a pink lamington doughnut, a baklava cheesecake doughnut and a yuzu matcha doughnut – each one the result of Raph and his fellow food-lovers eating their way around the mall for inspiration. Plus, there’ll be truckload full of seriously snackable giveaways you won’t find anywhere else

Follow the link for more details.
https://www.melbournefoodandwine.com.au/eat/greatest-of-the-mall-2026/

16/06/2026

Brunswick East’s latest bottle shop doesn’t look like your average liquor store. Drop Shop, the new drinks convenience store from Luke McKinnon and Dan Sims, is laid out by occasion – weekday, party, fancy, fizz. It’s a “fun drink store inspired by the konbini convenience stores from Japan” says Sims

Open now at 70 Lygon Street, Brunswick East.

The announcement on the weekend of the winners of the James Beard Awards brought welcome news for Victorian food writing...
15/06/2026

The announcement on the weekend of the winners of the James Beard Awards brought welcome news for Victorian food writing, with two local heroes taking home top honours. Helen Goh won best baking and desserts book for Baking and the Meaning of Life: How to Find Joy in 100 Recipes, and Yoko Nakazawa took out the best single subject book with her debut, The Japanese Art of Pickling & Fermenting. We'd like to think it says something about the quality of food and drink culture here in Victoria – but mostly, we're just thrilled to see these great names getting the internation recognition that deserve.

Image credit: “Baking and the Meaning of Life: How to Find Joy in 100 Recipes” by Helen Goh. Published by Murdoch Books, food photography by Laura Edwards.

It’s a new chapter for O’Connell’s Hotel. The 150-year-old South Melbourne institution has just found a new lease on lif...
13/06/2026

It’s a new chapter for O’Connell’s Hotel. The 150-year-old South Melbourne institution has just found a new lease on life, shifting the focus to fresh Australian seafood and open-fire cooking. How about grilled whole ocean king prawns with macadamia and bush tomato? Or raw Victorian tuna with grapefruit, green apple and finger lime? Refreshing, delicate and exactly what you want on a good day?

We thought that might get your attention. Follow the link for the full story on what to order at O'Connell's.
https://www.melbournefoodandwine.com.au/eat/what-to-order-at-oconnells-hotel/

Little House Wine Bar is a new local in Collingwood that’s just as much about the food as the wine, and full of fun idea...
09/06/2026

Little House Wine Bar is a new local in Collingwood that’s just as much about the food as the wine, and full of fun ideas that take things pleasingly left of centre. Can we interest you, perhaps, in a burger that brings together a hefty wagyu sausage patty, oxheart tomato pickled in rice vinegar and cheddar custard? Or what about suppli – arancini’s Roman cousin, filled with octopus Amatriciana? Centre-cut tuna, sourced directly from the ice-cold waters of Bass Strait, meanwhile, makes up one red-hot take on crudo. And for dessert? How about a pudding that takes a little inspiration from Japan and mingles it with a healthy dash of everyone’s favourite Italian artichoke amaro, Cynar? ⁠
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Do you want more? Of course you do. Follow the link for the full story on Smith Street’s most exciting new menu.
https://www.melbournefoodandwine.com.au/eat/what-to-order-at-little-house/

08/06/2026

Here’s a little BTS peek at our preparations for our new World’s Longest Dinner on 17 June, tasting the menu, and testing the wines. The menu written by Nat Thaipun, Audrey Shaw of Carnation Canteen and by HyoJu Park of Madeleine de Proust is ready to rock and we got together with the chefs to put it through its paces.

First, canapés: Nat’s kangaroo laab tartlet, Audrey’s scallops with piquillo peppers and fennel seed, and Ju’s gougères with Victorian black truffle, all paired with Lethbridge Nadeson Collis Inception sparkling chardonnay. Delicious.

Next up we’ve got Nat’s entrée, a gorgeous plate of cured Victorian snapper with kombu oil, ginger and grapefruit, paired with Entropy 2024 sauvignon blanc sémillon. Fresh, perfumed, brilliant.

For the main course, Audrey has chosen roasted aged O’Connor beef with bagna cauda, pink-leaf salad and Dutch cream potatoes, paired with Mise En Place 2024 syrah: generous, comforting, deeply flavoursome and entirely satisfying.

And then we take it on home with Ju’s dessert. She calls it a Light to Night moon blanc – a wintry play on the Mont Blanc, rendered in charcoal sablé, chestnut and chocolate mousse, cut through with a slash of blackcurrant, with an equally striking Light to Nightcap cocktail made with Marionette and The Gospel Whiskey. Just beautiful.

This is just a delicious teaser, and the real thing is going to be framed with art, music, performance and wonder – just the treat you need this winter.

Get your tickets before they sell out.
https://www.melbournefoodandwine.com.au/events/worlds-longest-dinner-2026/

04/06/2026

Little Rose, the neo-bistro from Rosheen Kaul and Joe Jones is built around the idea of Chinoiserie: whimsical, vibrant, and a European imagination of Asian culture. "It's an ode to the bistros that I love," says Kaul. "I could never do a prescriptive French bistro, because I'm not French."

The vol-au-vent is quickly becoming a must-order for new and return diners alike, and the quenelles come in a Sichuan shellfish bisque that you won’t want to miss. Little Rose, from right now until 5 July.

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Level 4, 99 King Street
Melbourne, VIC
3000

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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