Chef Curtis Stone.

Los Angeles-based, Melbourne-born chef Curtis Stone is returning home to join top Australian and international chefs at The House of Food and Wine as part of the 2019 Melbourne Food & Wine Festival presented by Bank of Melbourne (8-24 March).

The House of Food and Wine will transform The Coopers Malthouse in Melbourne’s Southbank – the historic beer-making malthouse turned theatre complex – into a premium drinking and dining destination on the opening weekend (8-11 March).

Curtis Stone will host a barbecue in collaboration with a local butcher in The House of Food and Wine courtyard before taking the stage for a Super Masterclass where he will demonstrate a dish and join Food + Wine Victoria Creative Director, Pat Nourse, for a conversation. Curtis Stone’s appearance at the Festival is made possible by Tourism Australia and Visit Victoria.

Curtis Stone said, “I’m so proud that my hometown of Melbourne is one of the most exciting culinary cities anywhere in the world, and I’m thrilled to be coming back for the Melbourne Food and Wine Festival. On Labour Day, I’ll be having a cook and a chat at the House of Food and Wine and, in true Aussie fashion, putting on a good BBQ!”

Every guest at The House will receive a bespoke Sundae School Ice Creamery dessert, created in honour of four international stars appearing at the 2019 Melbourne Food & Wine Festival: the Joe Beef team (Montreal), Jowett Yu (Ho Lee Fook, Hong Kong), Nicolai Nørregaard (Restaurant Kadeau, Bornholm and Copenhagen) and Junghyun Park (Atoboy and Atomix, New York City).

Riedel Sensory Workshop: This class will give you a glimpse into Riedel’s 260-year history of design and invention, and demonstrate the important role our wine glass plays in wine enjoyment, including how the shape and size of your glass affects the aroma, flavour and overall profile of wine. Wine lovers will walk away from this one-off tasting with an enlightened perspective on the sensory experience of wine and a set of four Riedel Performance glasses. Saturday 9 March, 11:30am, $99 includes workshop and general admission to The House of Food and Wine.

Masterclass Supported By Sanpellegrino

International chefs will fly in from Copenhagen, Hong Kong, Los Angeles, Montreal and New York to join local food heroes in three days of live demonstrations in the ASKO kitchen at The House of Food and Wine between 9 and 11 March. Highlights of Masterclass supported by Sanpellegrino include:- Kirsten Tibballs (Savour Chocolate & Patisserie School, Melbourne), ‘Midnight’ – Dark chocolate mousse, raspberry jelly, vanilla marshmallow and coconut pastry with fresh raspberries and gold leaf, Saturday 9 March

– James Whetlor (Cabrito Goat Meat, UK), Whole Leg of Goat three ways – Kibbeh Nayyeh, Hunkar Begendi and Kid, Fig, Honey, Mint and Almond Skewers. James Whetlor’s appearance at MFWF is made possible by Meat and Livestock Australia. Saturday 9 March

– Adam Liaw (Sydney), Prawn and Cucumber Som Tam, Sunday 10 March

– Jake Kellie (Burnt Ends, Singapore) and John Rivera (Lûmé, Melbourne), Wild-Caught Turbot, Roasted Tomatoes and Seven-Spice, Sunday 10 March

– Rosio Sanchez (Hija de Sanchez and Sanchez Cantina, Copenhagen), Octopus Tostada, Mole Manchamanteles, Tama y Salsa Verde and Lemon Sea Buckthorn Paleta, Monday 11 March

The full three-day program as well as the menus designed exclusively for The House of Food and Wine are available at

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