A cascade of edible flowers will transform Southgate’s precinct of 13 restaurants and bars during Spring Racing’s Melbourne Cup week, from 31 October until 8 November.
Edible Flower Specialist Lauren Richardson has been working with Southgate chefs and bartenders to concoct a menu of dishes, desserts and special cocktails featuring a range of sweet, spicy, herbal and delicate seasonal spring flowers.
Celebrating the notion that food is art, Good Food Blooms celebrates the creativity of chefs with modern cuisine that pleasing to the eyes and to the palate.
While the edible flower trend may appear to be all about the visual aspect, chefs order flowers not just for the visual element, but for the unique flavours and textures they bring to a dish.
Here is a sneak peek of what to expect at Good Food Blooms...
First Stop - Miyako
Japanese trained master chef Yosuke Furukawa brings over 20 years of Japanese and Australian experience to Miyako. Yosuke comes to Miyako after five years as head chef at Melbourne’s award winning restaurant Izakaya Den, where he produced critically acclaimed izakaya style menus.
He has recently designed an innovative Japanese menu at Miyako, with dishes for all palates.
Hana Sakari (flower fully bloomed)
A striking Good Food Blooms dish from Japanese restaurant Miyako was the Hana Sakari (flower fully bloomed). Sashimi Carpaccio was wrapped with asparagus and Persian Gold Petals in translucent rice paper with a marinated Sakura sushi ball.
Yosuke chose the saffron-like, peppery Persian Gold Calendula flower to complement the sweetness of the fish and the citrusy Sakura Yuzu dressing. The wonderfully fresh and expertly prepared asparagus represented the stem of the flower while the delicate sashimi took the role of the petal, while wasabi dusted Tobiko (flying fish roe) represented the flower’s pollen heart.
It was a stunning dish which showcased the subtle and delicate flavours of the Persian Gold Calendula flower which had a lovely saffron-like flavour.
We loved the Rosaceae Drop cocktail which was made from gin, vodka infused rose tea, peach schnapps, Parfait Amour, violet monin, lemon juice, banana, grape, passion fruit and Merry Melody (Viola flower). The passion for quality, consistency and presentation was evident with this delicious cocktail. The cocktail was sophisticated and mature.
Second Stop - Pure South
Pure South is a restaurant that offers exceptional modern Australian cuisine to the Melbourne dining scene. The restaurant serves superbly fresh produce, all sourced directly from Tasmania, King Island and Flinders Island.
With newly appointed Michelin Star Head Chef David Hall heading the kitchen, the restaurant is in safe hands. David Hall was born and raised in Scotland with a chef for a father and developed a passion for cooking fresh produce at an early age. His early memories from the remote Isle of Skype are revisited in Pure South Dining’s relationship with lobster fishermen on King Island and Tasmania’s wild north coast.
Mt Gnonom Farm Wessex Saddleback Pork Belly, brawn, kohlrabi, pork consommé with viola flowers
The slices of pork belly were stunning. The pork was moist on the underside and contained the perfect amount of unctuous fat, encased in a crisp outer crust of crackling. Each bite was gratifying. The delicious consommé provided a delectable depth of flavour to the pork. We could not fault this dish.
A twist on the classic New York Sour
Our accompanying cocktail poison was twist on the classic New York Sour made with Jameson Irish, egg white, lemon, apple juice, splashed with Tassie Pinot Noir- served with a floating viola. We adored this heady, frothy mixture of sweet and sour.
Third Stop - Hophaus
A contemporary twist on the great Bavarian Beer Halls, HOPHAUS draws inspiration from the history and tradition of the world’s original “craft breweries” that celebrates the Germanic approach to brewing, one of both art and science.
The unique interior is based on research of European beer halls, and then re-inventing them, so that the materials and finishes are familiar yet different – a prime example being the polychrome glazed brickwork (over 6,000 in total) that features throughout the venue.
The night ended on a sweet high with a unique and perfectly constructed take on the traditional cheesecake. The dish comprised of creamy cheesecake and white chocolate mousse, wonderfully tart raspberries, alongside praline, which provided texture. Pistachios delivered earthy cues and sprinkling of violas added a subtle sweet perfume. It was both well thought out and executed.
Hophaus' take on The Aviator cocktail was luscious and decadent. Not one for the faint hearted, the cocktail was a heady combination of Gin, Maraschino, Violet Liquor and violet garnish.
Good Food Blooms will feature three very special Moveable Feasts spring lunches on Sunday 1st, Cup Day 3rd, and Sunday 8th November. Guests will be able to experience edible flower dishes and cocktails at three different Southgate restaurants.
The culinary adventure on 1 November will journey from Pure South to ARTUSI to Hophaus, while on 3 November guests will embark from Miyako to Red Emperor and finish at La Camera. On Sunday 8 November the feast will move from Bluetrain to BearBrass, with dessert at Tutto Bene.
Bookings for the special spring food celebration can be made via
Good Food Blooms Moveable Feasts
& Tea or
Other restaurants participating in Good Food Blooms include
Gastrology bloggers dined courtesy of Southgate.