If you’ve got that never ending list of restaurants that you simply must try but just can’t seem to get around to, this week Taste Melbourne is set to bring it all to you.

Running over 4 days, the event collects Melbourne’s best known and loved dinning establishments together to showcase signature dishes and samples of their work. Restaurants plating up at the event include; Esposito, Longrain, maze & maze Grill, Mezzo Bar & Grill, The European, and The Palace by Luke Mangan- to name a few.

There’s also a schedule of wine tastings, chef demonstrations and producer displays that’ll keep your taste buds working overtime, while the addition of pop-up restaurants this year provides some one-night-only cameo appearances- watch out for Izakaya Den and Embrasse.

“We’re doing 5,000 portions of food over the four days, which is a lot of food.” Says Damien Styles, head chef of Fitzroy’s Charcoal Lane. Attending Taste for the first time, it’s an opportunity for the young restaurant to bring its modern Australian cuisine and native ingredients to a wider audience, with wallaby tataki and raspberry and rosella flower cannelloni on the menu.

Put that next to wagyu beef cigars from Stokehouse and wild rabbit sausage rolls from the European and it’s a tough choice. We recommend checking out the menu before you go to save making harrowing food decisions on the fly.

More than the food - talks:

King Island Dairy, Cheese and Beer Discovery - Beer and cheese matching sessions held daily and hosted by Naomi Crisante and Roy Lever.

The Australian Gourmet Traveller Chefs Table - Guest chefs speaking include Frank Camorra (MoVida), Karen Martini (Melbourne Wine Room), Sam Christie (Longrain), Damien Styles (Charcoal Lane) and Nicolas Poelaert (Embrasse) - check website for session times and more guest speakers.

Taste Melbourne runs over the weekend August 26-29 at the Royal Exhibition Building.


We have double passes to give away to Taste Melbourne this weekend. To win tickets email win@broadsheet.com.au with 'Taste Melbourne' as the subject and your mailing address in the email.