The Mirror News

They’ll bring you the world on a plate!

Adam D’Sylva, partner and head chef of Coda restaurant, will join Executive Chef Alejandro Saravia of Peruvian restaurant Pastuso to dazzle festival goers. Photo courtesy Shaelah Gringhuis.

THE world of South Gippsland’s freshly harvested garlic is going to get a whole lot sexier on Saturday, February 17 when two of Melbourne’s hottest chefs demonstrate their superlative culinary skills at the second Meeniyan Garlic Festival.

Watch closely as these titans of Italian, Indian, Peruvian, fusion and Asian cuisines unleash the ‘va-voom’ of garlic on our fabulous Gippsland produce!

Adam D’Sylva, partner and head chef of Coda restaurant, will join Executive Chef Alejandro Saravia of Peruvian restaurant Pastuso to dazzle festival goers with their exciting cuisine. Both of these restaurants are located in Flinders Lane.

Adam won the Good Food Guide’s Young Chef of the Year in 2008 and as part of his award travelled to New York to work with Thomas Keller at Per Se, arguably one of America’s best restaurants. He explored his love for quality food working throughout Europe and Asia and returned to work as Head Chef at Pearl Restaurant, one of Melbourne’s most highly regarded restaurants before opening Coda.

Alejandro’s experience of working in Europe and at Heston Blumenthal’s Fat Duck UK, combined with his passion for quality food simply presented in innovative ways, promises a mouth-watering performance with Peruvian panache.

Alejandro will present at 11am at the 1000 seat Festival Kitchen (supported by a giant LCD screen so you don’t miss a trick!) and Adam will present at 12.45pm.

Other cooking presentations throughout the day will be given by French trained local chef Meg Viney Bell  and Maria Stuart of Romeo and Milly’s ( together at 9.30am) and Tamsin Carvan of the legendary Tamsin’s Table which showcases fresh produce from her Poowong farm.

But wait there’s more.  Learn how to grow garlic, smoke garlic, choose garlic, eat garlic, use it to get rid of garden pests (and others if you like!), and tap its medicinal powers to keep you and your animals healthy.

Aussie garlic is far superior to imported stock and February is the prime time to stock up on freshly harvested and cured Victorian garlic. Fourteen Victorian growers are so keen for you to appreciate the difference, they will be bringing over three tonnes of the latest season’s garlic to Meeniyan to convince you. They’ll guide you to the varieties that suit your purpose and help you stock up for your palate and pantry.

Over 100 stalls will lure you with stunning food and treats to taste, eat and take home – paella, Peruvian barbecue, Thai, Indian, Mexican, garlic snags, garlic ice cream, garlic beer and even garlic milk shakes and scones!

Add live music on the festival stage, billy cart races and balloon soccer, arts and crafts, historical cars and old fashioned games – it’s a cracker of a day for the whole family! Adults $10 pp Kids under 16 free. Dogs on leads welcome. Plenty of  FREE parking. Follow the signs!

More details:


Comments are disallowed for this post.

Comments are closed.