An impeccable race day experience relies on many things, not the least being great flavour in every menu. Photo: Ben Appleton | Photox – Canberra Photography Services.
When you think of a day at the races, what comes to mind? Is it thundering hooves on a fresh-cut track, flashes of vibrant jockey silks and the roar of a passionate crowd?
Or, do your thoughts drift to those tantalising canapes, loaded with colour and matched perfectly to the gentle fizz of sparkling wine?
Spring has officially sprung and Canberra’s iconic Thoroughbred Park is steadily preparing for one of its biggest events of the year – the TAB Big Dance & Melbourne Cup Day.
Ahead of such a prestigious affair, the park’s head chef Deepak Singh has been working hard to design individual menus for each hospitality space in the sprawling Lyneham venue. Talk about tailored!
“We have lots of different spaces and each has its own atmosphere,” Deepak says.
“It’s important that the food and drink our guests are served matches the ambience they expect.
“For example, our Silks and Rich Reward function rooms offer a fine dining experience with three and four-course menus, luxurious grazing tables, and carefully paired wines, while the outdoor marquee space is far more suited to canapes and cocktail packages.”
Deepak is a strong supporter of local, in-season produce. He puts great thought and effort into every menu, sourcing his ingredients from farmers, producers and artisans in the Canberra, Southern Highland and South Coast regions.
“Springtime offers fresh flavours, colourful spreads and lots of variety, which is always fun to work with, but my top priority is quality,” he says.
“For example, the Yass Valley lamb, and Southern Highlands beef we source is grass-fed, which produces a much better flavour. We get our oysters from Merimbula and they famously hold ultra-pure ocean flavours thanks to the healthy, clean environments they grow in.”
Deepak pairs these proteins with fresh produce, honey and mushrooms from Murrumbateman, dairy from Tilba, Canberra baked goods, and wine and artisan products from all three regions. If you look closely, you may even spot some traditional bush tucker in your meal.
Making a menu doesn’t come without challenges. Dishes must not only tempt patrons’ tastebuds but be practical enough to be put together in high volumes and make it to the table in one piece.
“The logistics that surround producing a high-quality product for all of our member and non-member areas at the same time is our biggest challenge,” Deepak says.
“That being said, we have a highly skilled team of 15 to 20 chefs on Melbourne Cup day, each working tirelessly to ensure visitors are delighted with their food. There’s definitely a sense of pride that comes with being part of such an impressive operation.”
Alongside expertly crafted menus, this TAB Big Dance & Melbourne Cup Day will showcase a huge Fashions on the Field competition, live music and, of course, plenty of heart-stopping action on the track. How will you celebrate?
TAB Big Dance & Melbourne Cup Day kicks off at 11 am on Tuesday, 5 November, with local racing from 1 pm. Secure your tickets at Thoroughbred Park.
Original Article published by Morgan Kenyon on Riotact.
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