ONE of Melbourne’s top chefs was on the Border yesterday to share his culinary knowledge with the region’s gourmets.
Anthony Musarra, the executive chef of the renowned Park Hyatt Melbourne, said he was impressed with the quality of local produce.
“It’s fantastic, I’m really amazed at the variety and availability of food from this region,” Mr Musarra said.
Mr Musarra was here as part of the Hume Murray Food Bowl’s Chefs of the Murray program, which aims to encourage interaction between metropolitan and regional chefs.
Last night, he teamed up with acclaimed Border chef, Rhy Waddington, from Waddington’s of Kergunyah, and used district produce to prepare a feast for 18 members of The Border Food and Wine Society at Ebden.
On the menu was an entrÃ©e of yabbies with stuffed zucchini flowers, followed by a main course of Milawa chickens with stuffing and egg plant.
For dessert, there was a peach melba with vanilla bean ice-cream and raspberries.
Mr Waddington said having Mr Musarra’s expertise in the area was invaluable.
“It’s a great way to share ideas and learn different styles and ways of using produce,” Mr Waddington said.
Noelle Quinn, the food and wine co-ordinator for the Hume Murray Food Bowl, said the initiative played an important part in showcasing Border talent as well as the region’s food and wines.