From the MCEC to the Farm Gate

Our house baked sourdough with labna (made from MCEC yoghurt) and pepper cured salmon

It’s not often MCEC are given the chance to showcase our house-made menu items outside events, so Melbourne Food & Wine Festival’s (MFWF) Cellar Door & Farm Gate was a perfect opportunity to illustrate our from farm to fork philosophy. MCEC’s stand was nestled in amongst more than 50 Victorian producers, winemakers and brewers and we felt right at home with our range of goods prepared in-house by our team of chefs, using local and seasonal ingredients.

Our stand was non-stop all weekend, and the team enjoyed chatting to visitors and serving tastes of our sourdough bread topped with labna (made from MCEC’s yoghurt) and pepper cured salmon (from Yarra Valley Salmon), danishes, vanilla yoghurt and medal-winning ice cream flavours – a welcome retreat on Sunday when the sun was blazing. The “triple decker” (as our pastry chef Mike put it) was a popular choice – a cup of our three flavours including Sunny Ridge strawberry yoghurt ice cream, mandarin and passionfruit sorbet and Campbells Rutherglen Muscat Sabayon with figs.

MFWF punters were hungry and over the two days we served and sold (for tastings and purchase):

800 danish pastries
400 tubs of vanilla yoghurt
90 litres of ice cream
500 loaves of sourdough
300 tubs of labna
300 portions of pepper cured salmon

We wanted to say a big welcome to all our new blog subscribers who visited our stand, tried, and in many cases bought some of our eats. We hope you enjoy our from farm to fork stories – the Vic farmers and producers we meet, tales from our kitchen and the occasional sneak peek at some of our dishes.

Were you at Cellar Door & Farm Gate? You might see yourself in our MFWF facebook album.

Did you try any of our goods? We’d love your feedback in the comment box below.