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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’.


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 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. “Curating a hospitality program which is reflective of Melbourne’s food and culture capital status is a crucial component to the BMW Caulfield Cup Carnival,” said Julian. “As the first carnival of the Spring Racing season, what we do at Caulfield sets the tone for racegoers. There is an abundance of passion and vibrancy surrounding the sport of racing, which makes for a fantastic atmosphere. We set out to build on the experience, creating menus which celebrate both the flavours and colours of the new season.”

Over the years, Caulfield has earned a reputation for its hospitality offering and, when challenged to develop the program each year, Melbourne Racing Club’s chefs attribute authenticity as the key to the Club’s success. “Keep it honest and flavoursome: it’s as simple as that,” said Ian Curley. Julian adds that creating a program which emulates Melbourne’s food scene is paramount. “The brilliant thing about Melbourne is the array of quality dining options at every price point. Some of the city’s best restaurants are offering street style options, be it through more casual dining rooms or restaurant pop-ups.” “Following the success of the Flavours of Asia Market Festival at Blue Diamond Stakes Day in February, we wanted to evolve the general admission experience at Caulfield offering great meal options for all racegoers.” continued Julian.

Melbourne Racing Club Chief Executive, Brodie Arnhold, is thrilled with the role food is playing in the evolution of the BMW Caulfield Cup Carnival into one of the best racing carnivals in the world. “There is nothing Melbourne loves more than serving up first-class food and sport. The BMW Caulfield Cup Carnival is certainly leading the way in marrying the two and we are delighted to be working with such talented chefs and restaurants again this year.”