Culinary Caulfield comes to life during Spring Carnival

Melbourne’s world-class food culture is expected to translate trackside during the BMW Caulfield Cup Carnival this year, with new additions to the premium fine-dining packages offered across the course as well as the introduction of a quintessentially Melbournian food pop-up series.

BMW Caulfield Cup Carnival is catering to Melburnians’ hunger for quality eats in general admission areas, with the introduction of The Paddock - a street-food mecca located in Caulfield’s new Spring Village, housing all fashion, food and entertainment.

Included within The Paddock will be barbequed meat from Hoi Pinoy, souvlakis from George Columbaris’ Gazi, popular Vietnamese soups from Pho Nom, seafood dishes from Flying Calamari Brothers, popular burgers from St Kilda Burger Bar and a curated pop-up dubbed the ‘MRC Food Experience’.

Returning in 2015 is Caulfield’s panel of celebrated chefs. Ian Curley of Melbourne institution The European will be dishing up classic three course meals in the Black Caviar Restaurant and Promenade for the second year running.

New to the roster this year is Richard Ousby of Stokehouse City who will launch Stokehouse City @ Caulfield in the Health Enclosure. During the Carnival, Richard will dish up four courses echoing the dishes his much-loved, now city-based restaurant is famous for.

Meanwhile, curating the menu for some of Australia’s most recognised faces in the prestigious Champagne Pommery Pegasus Marquee will be Melbourne Racing Club’s Executive Chef, Julian Robertshaw.