Dimmies and Tinnies Pop-Up at the MCG

Radio and TV star Andy Lee loves a good dim sim – especially when paired with an ice-cold can of something fizzy. In March he launched his own range of dimmies from a food truck in the car park of Richmond’s London Tavern Hotel.

Now comes a second pop-up, right nearby at the MCG. The team will be passing out two varieties of classic “torpedo-style” dimmies ($3 each) at Essendon versus Carlton on Sunday night and Collingwood versus Melbourne on Monday afternoon: spicy pork with spring onions and cabbage, and chicken and sweetcorn with kombu. They’re best enjoyed swimming in soy sauce or a signature house-made hot sauce.

The project is a tasty collaboration between Lee and friends: chef Paul Donnelly and restaurateur Eddy Buckingham (the Australian-born duo behind NYC restaurants Chinese Tuxedo and The Tyger), and potter Sam Gordon. The team sampled hundreds of versions of the iconic dumpling-like Aussie snack over a four-year development process before landing on their own version created by Donnelly.

For this pop-up they’ve prepped an impressive 10,000 dimmies, plus 2000 Gembrook potato cakes.