October 04, 2023

Freyja Makes Melbourne Food and Wine Festival Debut

With its vibrant and thriving food scene, Melbourne is a gastronome’s paradise. From bustling markets to cosy cafes, the city and outskirts are heaving with incredible quality eateries, worthy of celebration. Running across the month of March, The Melbourne Food and Wine Festival does just that, hosting special events across the city to highlight the best Melbourne has to offer.  

This year, Freyja is proud to host its first MFWF event; Vegetable Heavyweights.  

Freyja is built on the philosophy of ‘New-Nordic’ cuisine. Ree-Naa alum, executive chef Jae Bang supports local producers and only uses the highest quality seasonal produce to create his menu.  

“Nordic cuisine is all about creating networks and community, not just with chefs, but with local producers, small farmers and fishermen. It’s not distinct like Italian or French,” says Bang.  

“Sourcing our ingredients this way gives a better depth of flavour to the finished product.” 

Vegetable Heavyweights is a homage to the humble locally sourced produce that features so prominently in Bang’s menu, lending both big and subtle flavours, incredible colour and delicious scents to his dishes.  

Unfolding over five courses, Freyja’s festival debut will feature conscious, sustainably farmed vegetables, matched with organic, biodynamic wines.  

For this event, Freyja has partnered with long term supplier Ramarro Farm, producers of high-quality produce grown less than an hour away from Melbourne, in the beautiful Yarra Valley.  

Of course, it wouldn’t be part of a Food and Wine Festival without the wine. Quealy Winemakers’ skin-contact wines will feature across the evening with light and refreshing whites to bold and robust reds accompanying each dish.  

Built around the best Victoria has to offer, this culinary experience is one not to miss. Eating your veggies has never tasted this good.  

Tickets available here.  

MENU 

– Ramarro Farm vegetable medley, mussel, parsley, kumquat 
– Tomato, kingfish, blackcurrant, chilli 
– Sugarloaf cabbage, prawn, XO, lime leaf 
– Kale and chard, quail, horseradish, beetroot 
– Rhubarb, bay leaf, aquavit