Chefs at The Cow – Melbourne’s Best Chefs Cooking with Our Artisan Cheese
Chefs at The Cow is a monthly dinner event where our expert cheesemongers let some of Melbourne’s best chefs roam free in our 5-metre cheese cabinet to come up with a four course menu featuring our hero ingredient: cheese.
There are only 40 tickets available for each of these intimate, exclusive dinners, held at both our St Kilda and Carlton fromageries. Get to know these talented chefs as they divulge the inspiration behind their menus and share their unique kitchen secrets.
So far our line up has included some truly iconic Melbourne chefs: Daniel Wilson of Huxtable, Andrew Logan of Mamasita, Jason Jones of B’stilla, Ben Higgs of Wild Oak Restaurant & Cooking School, Christy Tania of Om Nom Dessert Bar at The Adelphi, Joseph Vargetto from Mister Bianco, Adrian Li from Saigon Sally, Vanessa Mateus from Pope Joan and Peter Gunn from IDES. All have been doing the most amazing things with our artisan cheeses.
Tickets include four course dinner with matched wines.
August – Christy Tania, Om Nom Dessert Bar
Christy originally trained in the French art of pastry, guided by Alan Ducasse and Yves Thuries at L’Ecole Nationale Superieure de la Patisserie. From working in Paris to Michelin-star restaurants to our own Vue de Monde and Jacques Reymond, Christy is back at Milk the Cow for a second time to incorporate cheese and dessert like you’ve never seen before.
September – Daniel Wilson, Huxtable & Huxtaburger
The talented chef behind the Huxta-empire, including his chef-hatted flagship restaurant, Huxtaburger, Daniel has worked in kitchens all over the world refining his skills to come up with his own unique style – from classic French to Europe-meets-Southeast Asia to Melbourne’s best burgers, this multi-award winning chef can do it all.
October – Peter Gunn, IDES Melbourne
Fast securing his reputation as one of the city’s most talented young chefs, Peter established his pop-up degustation dining experience Ides as a side project, to complement his full time work in the kitchen at Sous Chef at Attica. He is the Australian-Pacific semi-finalist in the S.Pellegrino Young Chef 2015 awards, flying to Milan in June with Jacques Reymond as his mentor to compete on the world stage.
November – Paolo Arlotta, Kinfolk Cafe
Hailing from the kitchen of Vue de Monde, Paolo specializes in fine-dining vegetarian fare – organic, bio-dynamic, fair trade and sustainably sourced wherever possible. Join us as Paolo be creates an all-vegetarian menu for two nights only.