Melbourne Food & Wine Festival 2026
Tuesday March 24
What do a butcher, chef and vintner have in common? Find out with Anthony Puharich (Vic’s Meat, Victor Churchill) chef Blake Werner (Botanical Hotel) and Michael Dhillon (Bindi Wines).
Over three courses, learn that we truly are what we eat, and taste how terroir influences the flavour profile and texture of what we drink. Enjoy an entrée, a blind tasting of grain-fed versus pasture-fed beef for your main, and a delicious dessert, each paired with Bindi wines. Your evening at the Botanical Hotel will be guided by Chef Blake Werner, butcher Anthony Puharich and Bindi’s Michael Dhillon.
