AGE-old kitchen techniques and exotic ingredients … what’s not for foodies to love. The combination will be part of the Victoria University-hosted event ‘Market, bazaar, souk, kitchen’, at the Melbourne Food and Wine Festival on Saturday.
Foodies have already sampled the flavours of Footscray through the Rickshaw Run, Vietnam On a Plate, and a sneak peek behind the scenes at Footscray institution
T Cavallaro & Sons. VU’s culinary teacher Jacqueline Bates (pictured, left, with Emily Lambeski) says Footscray is home to a wealth of cultures and produce. “We’ll explore what we have in Footscray and go back to the training kitchens to learn about some age-old techniques.”
