Three heavyweights from Melbourne’s food scene are making tracks to Spring Carnival 2015.
This year we’re showing off culinary masters who possess pedigrees few others can boast. So ready your tastebuds and get salivating- these chefs are making Spring Carnival scrumptious.
Julian Robertshaw
Guess who asked Spring Carnival executive chef Julian Robertshaw to pose with him for a selfie at the Caulfield Guineas last year- none other than Masterchef Australia’s Gary Mehigan.
Gary’s in good company, plenty of others sing Julian’s praises. The ten years he spent honing his skills in China saw Julian awarded the international benchmark at the Ritz Carlton’s restaurant in China.
Ian Curley
Ian Curley, Spring Racing’s consulting chef and head chef at the renowned European Restaurant, heads up Black Caviar Restaurant at Caulfield.
If Ian and Julian were meals on a menu they’d offer sublime balance. Together, Ian’s consummate classical style and Julian’s Asian influence highlight modern Melbourne’s diverse culture.
Richard Ousby
Richard Ousby’s reputation has flourished since he burst onto the scene by winning the prestigious Electrolux Australian Young Chef of the Year in 2011.
This year, Richard brings his famed Stokehouse fare to Spring Racing with Stokehouse City @ Caulfield marquee. Richard infuses his contemporary dishes with his unique culinary creativity.
Oh but there’s more!
Of course, there are plenty of other chefs who will be cooking up a storm as part of the 2015 Spring Racing Carnival across all the other brilliant venues. Stay tuned to hear more.
Interested in securing your raceday experience? Browse through the key dining options on offer to take your experience to the next level.
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