Victoria University Charity Dinner, with Markus Werner
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.
Slow poached WA Akoya pearl oyster
Native spices, burned butter, finger lime
Pirie Sparkling NV Tasmania
VIC free range duck
Smoked duck breast, duck pate crouton, pickled berries, orange tarragon dressing
Punt Road Pinot Noir Yarra Valley Victoria
Crisp skinned Infinity Blue barramundi
Wasabi avocado mousse, banana risotto, green chilli, mango salsa
Thick as Thieves Arneis Yarra Valley Victoria
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
Mixed spring vegetable salad
Will Studd double cream & Ford Farm Cave aged cheddar
Melbourne rooftop honey, walnuts, charred peach, crisp rye
Organic lemon tart
Torched lemon meringue, blood orange sorbet, white chocolate Chantilly
Heggies Botrytis Riesling Eden Valley South Australia