Melbourne Food and Wine

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About

Makers of Melbourne Food and Wine Festival | Throughout Melbourne and Victoria each year in March #MFWF

Story

Melbourne Food and Wine Festival presented by the Bank of Melbourne is an annual state-wide celebration of Victoria’s food and wine industry that attracts more than 250,000 attendees to a diverse program of 200+ events.

Run by a small not-for-profit organisation, the Festival has grown over its history from grassroots beginnings with only a handful of events in 1993, to now being recognised as Australia’s pre-eminent food and wine festival.

In March, food and wine lovers indulge in events that fill Melbourne's labyrinthine network of restaurants, laneways, lights-turned-down basements and dizzying rooftops and spill into spectacular regional Victoria.

Products

More than 200 events across Melbourne and regional Victoria during the annual festival including our hallmark event
Bank of Melbourne World's Longest Lunch

Address: 163 Commercial Rd, South Yarra VIC 3141, Australia

Phone: (03) 9823 6100

Website

ua.moc.tsefdoof@ofni

State: Victoria

City: South Yarra

Zip Code: 3141

Update Info

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Reviews

I just spent such a great day yesterday at the Food and Wine show which I think is at the top of the top in shows.
Everyone was so generous friendly and happy to be there and made me feel so good about myself.
I am a Citibank Visa customer for many years now and choosing the Vip tickets was amazing in itself and being able to meet Miguel Maestre or The Crazy Bull as some of you may know him and family was the highlight of the day.
Thank you thank you and thank you again for a well spent great day on a Sunday in which I wont forget in a long time.
I t was worth every cent spent and would definitely come back every year from now on.
I LOVED IT 5 STARS FOR ME

      
      
      
 9 years ago (05-06-2017)

Three of us booked for a Day in the Eolian Islands with the 'simpaticissimi' Cavallaro family in their pasticceria in Footscray to make cannoli, amaretti and Sicilian Easter lamb, using their grandfather’s 120-year-old lamb moulds, before a traditional Sicilian lunch. Little did we realise that it would be just the three of us donning aprons to work alongside the family members on a typical cannoli making day, sharing their recipes, ingredients sourced and tips as we worked and discovered many paesani in common.Tony made sure we tasted everything warm from the oven. The highlight for Sicilians like us was finding the perfectly crisp cannoli shell with fresh ricotta filling and Cavallaro's is king of the cannoli! Unforgettably scrumptious! 
What a fabulously intimate and welcoming setting for immersion in an authentic Sicilian pastry making.  My family back in Sicily are mightily impressed by the photos of our day as traditional Sicilian pastry chefs!  Thank you, Tony and Carmelo, Rosa and Serafina and sons. 

 10 years ago (08-03-2016)

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