Host a Cup day party like a pro with tips from Lexus and Bumble marquee chefs

The spring racing carnival is upon us once more with its frocks, hats and conspicuous excess.

When it comes to the food, the chefs catering Melbourne’s annual extravaganza know the only thing you should leave to chance has four legs and is running around the track. Whether in the Birdcage or hosting friends at home, spring racing culinary success is all about planning ahead – and with these tips from two leading marquees, you’ll be a leader in the field.

Lexus marquee

For Matt Stone and Jo Barrett, the chef partners of multi-award-winning restaurant at Oakridge winery, this year is their first experience of spring racing.

They learnt that luxury car maker Lexus were eager to embrace the locavore, ethical and sustainable principles that have made their Yarra Valley restaurant a leader in the national field.

Inside the Landmark by Lexus marquee guests will be treated to a signature Oakridge dish of “today’s and yesterday’s bread” with fresh burrata and olives. The sourdough is made with flour hand-milled by Barrett each day; the old bread isn’t discarded but pulped into porridge and turned into a cracker.

Those principles can also be extended to serving people at your own Cup Day soiree.

“I love food being shared at home,” Stone says. “It’s good to serve everything at room temperature, so that when people arrive they just have this beautiful spread of food.

“Things like peas and broad beans and asparagus are always great and they eat well at room temperature,” he says. “Just add fresh goats’ curd and preserved lemon to keep it nice and fresh and lively.”

To get the most out of Cup Day celebrations at home, you don’t want to be tied to the kitchen. A failsafe move is slow-cooking a whole lamb shoulder to serve pulled, dressed with fresh herbs and olive oil.

Bumble marquee

Bumble made its Birdcage debut at the Melbourne Cup Carnival last year, and for its repeat appearance in 2019 the female-first social connection platform is in full flight.

Led by Michelle Battersby, Bumble has been the creative visionary for the menu development alongside chefs from the Merivale stable.

Bumble guests over the four race days will graze on canapes such as steak tartare reimagined as a finger food, while desserts bring the bling with gold-brushed milk chocolate lollipops, glitter strawberries and strawberry and passion fruit marshmallows with a rose garnish.

When it comes to transplanting the Birdcage pizzazz to the home, Battersby is a believer in going glam. “My tip is … prep as much as you can before they arrive.”

A grazing board of fruits, cheeses, different breads and lots of colour pops is not to be underestimated. Nor can a dessert that combines beauty with simplicity. “I’d take inspiration from our Bumble Birdcage marquee menu – and the Made by Merivale chefs assure me, not too tricky to make at home.”

Try melting an assortment of chocolate and dip in your choice of fruit, nuts or marshmallows.

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