Lindsay Couture Gala

Fri 18th October, 2019
Grand Ballroom
The Windsor Hotel, 111 Spring Street, Melbourne VIC 3000
Price: $55
To celebrate its latest issue, the magazine is channelling the Met Gala at its own 1920s-style soiree, with a honey-themed menu, including dessert by Julia Busuttil Nishimura.

Last year, Lindsay magazine founder Beth Wilkinson travelled to Paris to photograph behind the scenes with Lesage and Lemarié – two French ateliers known for their intricate hand embroidery and flower making for couturiers including Chanel, Dior and Givenchy.

The trip inspired a feature in the newly launched print issue of the independent magazine, which prides itself on slow publishing and timeless storytelling. To launch its next print edition, Lindsay plans to channel the Met Gala at its own 1920s-style soiree in the Windsor’s Grand Ballroom.

The menu will be honey-themed in a nod to another recent story about artist Stanislava Pinchuk (aka Miso) and beekeeper Nic Dowse (of local collective Honey Fingers) travel on Morocco’s “honey highway”. Picture: silverware with dripping honeycomb, and multiple shades of fresh honey paired with fancy cheese. Wilkinson and Dowse will speak to their respective experiences on the night.

For dessert, cook and author Julia Busuttil Nishimura will be bringing her popular burnt honey and thyme ice-cream, which you can also find in her best-selling cookbook Ostro. Plus, Yering Station winery, Sample brewery and Capi are on drinks.

The dress code is “couture”: playful takes on artisan-made fabric, such as pieces with beading, embroidery, lacework, pleating or florals. And tickets are $55 and include refreshments, nibbles and a copy of the newly launched issue of Lindsay (valued at $25).

More information here.