The Tracado team – known for their innovative Into The Vines wine tasting events - is joining forces with seven of Melbourne’s most inspiring chefs and seven acclaimed Victorian winemakers for an evening that unites cup and carb for the first time on the Italian festival of Ferragosto.

At Breaking Bread, we take you on a global epicurean journey across seven courses, paired with exceptional wines. You’ll begin with humble origins and true comfort food, moving towards Avant Garde interpretations from Hatted chefs- all with the common denominator of Bread being a part of the dish.

At a restaurant, the age-old debate of consuming the bread before the main meal or with the main meal continues - stave off arguments by filling your belly a little, or scrape the sauces off your plate, regardless, you’ll be hard pressed to not be grateful for bread.

This is not your ordinary bakery bread. Often, we can herald the calibre of a meal by the bread itself, and it’s said every good chef should have their ‘signature’ bread. However, the complexities of representing one's identity through this staple are far more nuanced than meets the eye.

Held at 75 Reid St - a 100-year-old former church in North Fitzroy – with fellow ‘bre(ad)therens’ discover the history of bread, the iterations of how it is used, and the stories of why each course is so special to each of our chefs.

As bread is to hunger, wine is to thirst. We’ve paired a winemaker to each dish, and they will also join the conversation, decanting how they fermented, blended, bottled and came up with their wines, and our sommelier will talk through how and why they selected that pairing.

If you love stories, travelling, culture, and carbs – this is the event for you.

Highlights:

Seven courses from seven of Melbourne’s most loved chefs:

Almay Jordaan - Old Palm Liquor/Neighbourhood Wine/Bahama Gold - will bring a quintessentially South African Flatbread to the table.
Dwi Ayu– Pastuso - will explore a twist on Pastel De Choclo.
Zoe Birch - Greasy Zoe’s** - will bring a Black Duck Farm Wattle Seed Sourdough Pastry with Home Made Stracciatella and Davidson Plum Jam
James Cornwall - Bonny/Young Hearts/Ruby Dining/Seville Estate - will serve Infinity Blue Barramundi En Croute (with Spent Sourdough), Bouillabaisse & Rouille.
Davide Bonadiman - Al Dente Enoteca - will serve Peara with Beef Cheek (a "peppered" sauce made using his Sourdough breadcrumbs).
Boris Portnoy - Gray and Gray*/All Are Welcome – will offer Caramelised Torijja with Preserved Fruits.
Julian Hills - Restaurant Navi ** - will deliver a Sourdough Ice cream with Bread Caramel and Sourdough Brittle.

NB: (*- Good Food One Hat) (** Good Food Two Hats)

Paired wines from Victorian winemakers curated by Sommelier Jay Bessel (City Wine Room/The European)
A chance to indulge shamelessly on the bread course… over and over.
Dine and drink in a 100-year-old former church
Break bread with the chefs and winemakers as they share their stories
Meet like-minded bread and wine-lovers as the tables are long and communal-style

Details:

Due to the nature of the event we are only able to offer regular omnivorous or vegetarian options. We are unable to cater for allergies or dietary requirements.

Premium Non-Alcoholic pairings are available (same price as alcoholic).

Selections are to be indicated at checkout, select the standard ticket type and then indicate your preferences.

Breaking Bread

Choose your tickets

Degustation Dinner and Drink Pairings ticket

Donations

Scarf Community