It started with the Longest Lunch on the PS Hero. Hosted by Dean Oberin and Murray Regional Tourism, Echuca’s farming, indigenous and artistic communities were on display for 85-plus avid foodies.
‘‘Longest lunch was a fantastic day full of different flavours, it was an honour for us to host such a prestigious event,’’ The American Hotel events co-ordinator Harry Ripon said.
Friday night saw a collaboration between The Sweet Meadow and Junction Moama for their Down by the Meadow event - a four course plus canape degustation of vegan delights. Just under 90 guests were treated to a traditional Junction-style feast of share plate with matching alcoholic or non-alcoholic drink with every course. A short welcome was made by Aishe from The Sweet Meadow and Dave Palmer, Junction head chef.
‘‘The zucchini flowers with the vegan cashew stuffing were such a hit it was suggested the chef should change them from the usual cheese stuffing to the vegan one permanently,’’ Junction marketing and events coordinator Marie-Claire McCaffrey said.
‘‘The pannacotta had a few people stumped until they realised the actual pannacotta was camouflaged as the bottom of the dish under the faux chocolate ‘paint’.
‘‘The event wound up around 11pm with several groups staying on for a last few nightcaps.
‘‘The event was a great success and we would definitely like to do something similar again soon, and are looking to add some vegan options to the a la carte menu for all to enjoy.’’
The American Hotel spread some little old-school southern US-style love from midday Saturday with Rhythm and Booze.
The car park party came alive with offset smokers, local craft beers and bartenders concocting amazing drinks with small batch bourbon.
Saturday lunchtime also saw a peculiar event take place at Junction.
Miles away from their previous night’s dinner, Junction teamed up with twistED Science for the Buggin’ Delicious – Entomophagy Lunch, a smaller, more boutique event of 20-plus people.
Head chef Dave Palmer addressed the group for a short Q&A then the brave diners tackled their dishes apprehensively only to discover the food was, in fact, delicious.
Food was served share style, except for dessert which was individually portioned.
‘‘Guests arrived and were treated to our new cocktail ‘The Colony’, created especially for the event – with Green Ant Gin, coconut, pineapple and lime served in a glass rimmed with black Tyrant ants,’’ Marie-Claire said.
‘‘They were greeted with a truly unique table setting – one long timber table with fresh gum leaves along the centre with real live stick insects slowly making their way through the leaves throughout the lunch.
‘‘One lady said she had been brought along as a surprise for her 60th birthday by her children and she would never ever have ordered food made with insects, but after eating the Cricket Felafel canape she implored Dave to put it on the menu for good, and the smoked duck with Zaartar spiced crickets was also a big hit.
‘‘The event was definitely a success, more so than we could ever have imagined, and it just goes to show that when you’re not afraid to take a risk/think outside the square then great things can happen.’’
