Markus Werner, Culinary Director for MCG Hospitality was a central figure for the biannual Victoria University Polytechnic Charity Dinner.

Working alongside culinary students, Chef Markus Werner created a 6-course degustation menu, raising money for The Nourish Project.

“I’ve really been impressed with the students. The commitment from the students and the interest, it’s really amazing. I would be more than happy to use a few people in our venue, in our company.”

The Nourish Project is a collaboration of 5 Neighborhood Houses, in response to food insecurity in the Maribyrnong area. The project focuses on reducing food waste, and transforming this food waste to meals, to be delivered to those in need.

The biannual dinner is an opportunity, not only for students to showcase their skills, but also to raise money for a great cause. Helping raise a tally of $6,760.53, Markus’ menu served 104 guests, and each dish was paired with a complimentary wine.

APPETIZER

Slow poached WA Akoya pearl oyster

Native spices, burned butter, finger lime

Pirie Sparkling NV Tasmania

ENTRÉE

VIC free range duck

Smoked duck breast, duck pate crouton, pickled berries, orange tarragon dressing

Punt Road Pinot Noir Yarra Valley Victoria

FISH COURSE

Crisp skinned Infinity Blue barramundi

Wasabi avocado mousse, banana risotto, green chilli, mango salsa

Thick as Thieves Arneis Yarra Valley Victoria

MAIN COURSE

O’ Connor duo of free range beef

Aged porterhouse & 8 hours braised ribs, watercress pea mousse, red chimichurri

Kurtz Boundary Row Shiraz Barossa Valley South Australia

SIDE

Mixed spring vegetable salad

CHEESE

Will Studd double cream & Ford Farm Cave aged cheddar

Melbourne rooftop honey, walnuts, charred peach, crisp rye

DESSERT

Organic lemon tart

Torched lemon meringue, blood orange sorbet, white chocolate Chantilly

Heggies Botrytis Riesling Eden Valley South Australia