admin As the world starts to cope with the new normal, several initiative to counter the adversities of the by-gone year have been launched. One such event was recently held in Australia. World’s longest lunch was served at Melbourne city’s Treasury gardens. The pre-booked event was attended by over 1,600 guests. The three-course meal was an homage to the vibrant culinary culture that exists in the city as well as the country as a whole.
Highlights of the Coveted Event
In a city that has the world’s highest per capita cafes and restaurants, the world’s longest lunch event was held recently. The length was measured of the communal table was 500-meter-long. Over 1,600 people gathered in the city’s Treasury Gardens for a sold-out three-course longest lunch priced at Australian $185. Carrying the legacy of the city forward, this event celebrates its love for food and wine. There are nearly 3,500 dining venues serving food from more than 70 countries. Moreover, Bank of Melbourne World’s Longest Lunch has been part of every Melbourne Food & Wine Festival (MFWF) since the Festival’s inception in 1993. This year lunch began in the noon and went on for hours wherein diners chatted, servers tidily laid the dishes, and music reverberated within COVID-safe norms.
Headliners of the Event
Managing an event of such a formidable magnitude is quite a daunting undertaking. The added Covid regulations to the already mammoth task of planning such an event can be overwhelming for many. However, the gems that handled this year’s event have performed marvelously well. This year’s event was spearheaded by three chefs who have shaped Melbourne’s enviable food scene: Stephanie Alexander (chef, author, and founder of the Stephanie Alexander Kitchen Garden Foundation), Jacques Reymond (chef-restaurateur), and Philippe Mouchel (chef-restaurateur, Philippe). Delicacies prepared for the event included Stephanie Alexander’s rustled pear and brown‐butter tart with sapore and ice‐cream; Jacques Reymond’s duck à l’orange with black rice, choy sum and pea tendrils; and Philippe Mouchel’s delicious beetroot‐cured king salmon with fennel salad, champignons à la Grecque, baby beetroot and spiced‐almond crumble. The dishes were complemented by wines, beers, and coffee.
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