As Melbourne Food and Wine Festival’s artist-in-residence, GT’s art director Anna Vu – who you may know as Good Food, Crap Drawing – is celebrating the festival’s 25th year by drawing a dish that defines each year of the festival. Hindsight helps set such decisions, so rather than picking 2017’s standout, Vu is drawing one dish for each of the festival’s 10 days. Take a look at the last 24 years here, or head to her exhibit to see it as it develops.
House of Food and Wine, 361 Little Lonsdale St, Melbourne, Vic, open until April 9, 12pm-late, www.melbournefoodandwine.com.au
25 years of Melbourne Food and Wine Festival
25 years of Melbourne Food and Wine Festival
As Melbourne Food and Wine Festival’s artist-in-residence, GT’s art director Anna Vu – who you may know as Good Food, Crap Drawing – is celebrating the festival’s 25th year by drawing a dish that defines each year of the festival. Hindsight helps set such decisions, so rather than picking 2017’s standout, Vu is drawing one dish for each of the festival’s 10 days. Take a look at the last 24 years here, or head to her exhibit to see it as it develops.
House of Food and Wine, 361 Little Lonsdale St, Melbourne, Vic, open until April 9, 12pm-late, www.melbournefoodandwine.com.au
1993
1993
Alex Tseng’s tea-smoked duck with steamed buns.
1994
1994
Maggie Beer’s kangaroo carpaccio with cumquats, green peppercorns & verjuice.
1995
1995
Jacques Reymond’s tart of blue grenadier and scallops with fresh caviar.
1996
1996
Tony Bilson’s fillet of beef roasted in red wine shallot bread.
1997
1997
Charlie Trotter’s baby carrot terrine with shiitake mushroom salad, carrot juice reduction, dill oil and 50-year-old balsamic.
1998
1998
Hermann Schneider’s aged lamp rump with chermoula poached in reduced stock flavoured with sherry.
1999
1999
Tony Tan’s eurasian gammon curry.
2000
2000
David Thompson’s prawn and pomelo on betel leaves.
2001
2001
Christine Manfield’s grilled freshwater marron tails with shaved coconut, ruby grapefruit and mint salad, fried shallots.
2002
2002
Mario Batali’s bucatini all’amatriciana.
2003
2003
Shannon Bennett’s mushroom risotto.
2004
2004
Margaret Fulton’s gougères.
2005
2005
Guillaume Brahimi’s basil infused tuna with soy vinaigrette.
2006
2006
Rick Stein’s seared scallops with lentils and a tomato and herbes de Provence dressing.
2007
2007
Andoni Luis Aduriz’s buttery Idiazabal cheese gnocchi in salted pork bouillon, contrasting leaves.
2008
2008
Fergus Henderson’s roast bone marrow and parsley salad.
2009
2009
Alla Wolf-Tasker’s smoked eel with pancetta and beetroot salad.
2010
2010
Peter Gilmore’s guava snow egg.
2011
2011
Elena Arzak’s hydromel & fractal fluid.
2012
2012
Brett Graham’s roast breast & confit legs of pigeon with red leaves & vegetables, pigeon livers & plums.
2013
2013
Magnus Nilsson’s oysters.
2014
2014
Christopher Kostow’s lamb in clay, black lime, pistachio.
2015
2015
Matt Abergel’s yardbird tsukune served with egg yolk, tare sauce.
2016
2016
Danny Bowien’s and Ben Shewry’s pearl meat mapo tofu.
