Natalie O’Brien

‘Food & Wine Porch Thoughts’

If you're a fun-loving foodie, appreciate fine wining and dining and enjoy world-class cuisine presented by Australian and international award-winning chefs, then come Friday, your heart will be content.

The 2014 Melbourne Food and Wine Festival will serve its first dish along the banks of the Yarra River in Alexandra Park to officially launch its 17 day jam-packed program of 200+ inspiring events across Victoria.

Now in its 22nd year, the festival will welcome more than 200,000 visitors until 16 March to restaurants, wineries, laneway cafes, bars, river banks, parks and iconic tourist destinations such as the Healesville Sanctuary, celebrating this year's theme: Water.

Directing a strategic vision that supports and promotes Victoria's food and wine industry, in the lead-up to Friday's Bank of Melbourne World's Longest Lunch that will be enjoyed by 1500 lunching revellers, I caught up with the Melbourne Food and Wine Festival CEO, Natalie O'Brien.

Prior to her appointment at Melbourne Food and Wine, Natalie spent 12 years in events and marketing at Tourism Victoria and the City of Melbourne. With her love for being part of an organisation that cultivates a passion for food and wine and promotes an international outlook for the industry, it's no wonder after attending as many events as she possibly can every morning, noon and night over the festival, it takes her a good month afterwards to recuperate.

The 2014 festival program will feature food and wine experts from across the world who are all passionate and love what they do. When did you discover your love for food and wine?

I grew up in Geelong, strongly influenced by my mother and grandmother, at the family hotel called the Sawyers Arms, which was what's now considered a gastro-pub.

You have grown the festival from its grass roots beginnings of just 12 events in 1993. What does the Festival aim to achieve for our food and wine experience on national and global level?

The Festival acts as a gateway to our regional producers, encouraging people to put Victoria on their table, as well as engaging with award-winning chefs from all over the world.

Why do you believe the Festival keeps growing each year?

I think an important driver for our growth is that the Festival shines a spotlight on the ever-creative Victorian industry, and, of course, that Melburnians are so passionate about discovering and enjoying new food and wine experiences. In addition, each year we try to innovate and create new experiences for our visitors to be inspired by, so the Festival is always dynamic.

What are some of the new inclusions in this year's event compared to previous years?

Each year, our program is reinvigorated with new events and this year the program celebrates the theme of water. We're particularly excited by our hub space for 2014, The Immersery: Festival, Kitchen Bar and Raingarden, a spectacular three-level space anchored to the banks of the Yarra in Queensbridge Square. It will be the place to meet, eat and drink during the Festival so I encourage everyone to visit us there.

With themes such as 'Water', what guidelines are set out to ensure the water theme has been applied - given its broad application?

This year's theme of water has been embraced in a myriad of ways, from sustainable seafood and cooking techniques such as steaming and sous vide, to embracing Victoria's natural landscapes with feasting events alongside rivers, oceans and lakes.

How many food and wine categories and regions are participating in this year's event?

We have a huge breadth of categories and regions in this year's festival. Global draw card events are accompanied by Feasting, Local, Hands On, Family, Free Events and many more. Our Regional Weekend takes in all corners of the state, including the gorgeous Daylesford, High Country, the Murray and Yarra Valley, all influenced by water.

This year you have commissioned the Sandridge rail bridge transformation. What inspired this project?

It's the second year we've worked with renowned designers, HASSELL, who were inspired to build a hub elaborating the three states of water: gas, liquid and solid.

The most iconic event of the Festival would have to be World's Longest Lunch, which includes a 530m long table serving 1500 people. How do you coordinate such a large scale event?

It would be impossible to stage Bank of Melbourne World's Longest Lunch without the incredible team at Peter Rowland Catering. They run three onsite kitchens to present the three-course menu designed by Stefano De Pieri, Adam D'Sylva and Jacques Reymond.

Another highlight is the Acqua Panna Global Wine Experience featuring wine stars from the UK and France. Will there be an emphasis on rare wines in general or Australian produced wines?

There are four Acqua Panna Global Wine Experience sessions over the weekend which will highlight rare wines from Australia and across the globe. For a celebration of our state's leading wineries, 'The Masters' will bring together true legends and pioneers of the Victorian wine industry Pat Carmody, Phillip Jones, Rick Kinzbrunner, Ron Laughton, Guill de Pury, John Thomson and Viv Thomson. Each of these presenters will dip into their cellar for a new and old wine from their iconic wineries.

The Water MasterClass is another drawcard attraction for visitors, what makes this experience so special?

The Water MasterClass is a deep immersion into our theme, where guests will learn about mussels, oysters, fly fishing and smoking fish, before enjoying a stunning four-course meal prepared by Sydney's Quay restaurant Peter Gilmore, Michelin-starred UK seafood chef Nathan Outlaw and Aaron Turner (ex-Loam, Drysdale) at Campbell Point House. Simply, it's the ultimate food and wine experience.

With a growing population of food and wine lovers, how do you engage with younger generations?

The festival offers a number of family friendly and kids' events to inspire the next generation, like Little Foodies Corner, where kids learn to make dolmades, rice paper rolls and sushi, as well as interactive events at The Immersery. Industry designed events like Ice Cream Party and Picnic with the Mad Hatter are sure to be a big hit with the kids.

With local produce being a growing export and source of manufacturing jobs, what does the festival mean to producers in terms of showcasing their products?

Year round, Melbourne Food and Wine celebrates the Put Victoria on Your Table philosophy and we're passionate about showcasing what all Victorian regions have to offer to both a local and international audience.

What is your Porch Thought for the day?

“Food nourishes the soul, so take the time to understand where your food comes from and celebrate Victoria's passionate growers and producers!”