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Sneek Peek into Melbourne Cup Dining at Emirates Marquee

Home > Melbourne > Festivals | Food and Wine | Melbourne Cup | Sport
by Lionel (subscribe)
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Emirates flight attendant by avlxyz of Flickr

With the highlight of Victoria's Spring Racing Carnival less than 10 days away, many residents in Melbourne, Australians and international visitors are eagerly awaiting the 2012 Melbourne Cup. More than just a horse race, this 152 year old event is an Australian social and cultural tradition supported by principal partner, Emirates Airlines. In addition to the racing, one of the major highlights of the 4-day Cup Carnival is the renowned Emirates Birdcage marquee.

This year, Emirates has enlisted the "Luck of the Irish" as the theme for 2012 and is presenting a cultural journey through Ireland through music, entertainment, dining and decor. I managed to get behind the scenes of the entire preparation including the signature food and drinks. Here's a sneek peek at gourmet treats the Irish Country Kitchen is serving up in the Emirates marquee.

1) The Little Things (na rudaí is beag)

Image courtesy of Emirates

Honey cured Tasmanian ocean trout, pear and verjuice jelly and horseradish cream, house made soda crisp

House made Irish oat biscuit of cashel blue cheese, red onion marmalade and toasted walnuts

Rabbit'n praties of potted farmed rabbit, sweet beetroot pickle, crispy potato

Freshly shucked oysters two ways - lemon and samphire and pickled horseradish and brown soda bread

Mini chive scone of Queensland spanner crab, lemon, capers and dill

Carrot and smoked cheddar tart of meredith sheep's curd and carrot sprouts

Corned beef and cabbage croquette of parsnip champ, green onion

Minty blarney meatballs of lean Murray Valley lamb, rosemary skewers, yoghurt and house made mint sauce

Scallops molly malone of seared Hervey Bay scallop, pumpkin puree, crisp green apple and watercress

Handmade beef and Guinness pie with mushy peas and tomato relish

Image courtesy of Emirates

2) Something Bigger (rud éigin níos mó)

Image courtesy of Emirates

Classic Irish stew of murray valley spring lamb, new season baby turnips, potatoes and warm soda bread

Spring chicken salad of roasted free range chicken, pickled radishes, rhubarb and beets, blood orange, woodside goat's curd, hazelnuts, spring flowers and meadow honey

Baked Tasmanian salmon, kipfler potato, fennel and asparagus salad and tartar sauce

Twice baked cashel blue soufflé with gem lettuce, endive, crisp gala apple, pickled walnuts and sweet apple dressing

Image courtesy of Emirates

3) From the Country Kitchen (ón gcistin tír)

Cured fish and little bits of Port Lincoln kingfish, cucumber and radishes, sheep's curd, Yarra Valley caviar, pea vinaigrette and rye crisps

Chowder & farls of spring bay mussels, potato and celery, mussel broth, potato farl

Bangers and mash with a twist using spring lamb sausages, braised red cabbage, parsnip and apple mash and cabbage shoots

Beacan bruithe or Baked mushrooms of Swiss browns, chard, cream cheese and cheddar, beetroot relish

Mairteola faoi chrusta or crusty roast beef slow roasted for 12 hours, herb crust, colcannon and watercress

Spanner crab and potato cakes with lemon and dill, oatmeal crumbs, beetroot and mustard coleslaw

4) For the Last Race (le haghaidh an rás seo caite)

Battered 'Dublin bay' prawns using West Australian scampi, cider batter, lemon and caper mayonnaise

Free range chicken pop with roasted turnip and beetroot, sweet pear reduction

The master burger of decadent wagyu beef, smoked Tasmanian cheddar, caramelised onions, gem lettuce, horseradish and mustard mayo in a soft buttermilk roll

Classic Irish potato cake, creamy braised leeks, Meredith goat's cheese and roasted cherry tomatoes

5) Something Sweet (rud éigin milis)

Image courtesy of Emirates

Shamrock pie or lemon meringue pie in classic green

Apple & blackberry pie with classic potato pastry, lemon cream, blackberry crumbs

Gooseberry and elderflower fool with meringue shards, elderflower jelly

Irish cheese selection of cashel blue or coolea, sweet apple jelly, mustard seed toffee crumbs, toasted barmbrack

6) Cocktails

Image courtesy of Emirates

The Molly Malone using Ciroc Vodka, grapefruit Juice, grapefruit marmalade, topped with Schweppes Agrum and atomised rose water and garnished with a grapefruit slice.

Limerick Lane using Ciroc Vodka, pressed green apple juice, vanilla syrup, lime juice with a soda top and fresh mint sprig.

Golden Fizz using Johnnie Walker Gold Label Reserve, lemon juice, creamed honey water with a soda top.

Emirates currently operates 70 flights per week to Dubai from Brisbane, Perth, Melbourne and Sydney with options of transits available via Singapore, Kuala Lumpur and Bangkok. Adelaide will be coming on board on 1st November.
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Why? Just curious about what the folks are eating in the Emirates marquee
When: 6 and 10 November
Phone: 1300 727 575 (Australia) and 61 (3) 8378 0747 (International)
Where: Flemington
Cost: Invite only
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