Dani Valent - Tailored Food and Wine Experiences
Melbourne Food Experiences has unprecedented access to some of Melbourne’s most celebrated and experienced chefs, food writers, restaurant reviewers, sommeliers, cocktail experts and hospitality professionals as hosts of our events.
Dani Valent is one of Melbourne’s most experienced and entertaining food communicators. An award-winning journalist, she has been restaurant critic for the Sunday Age for 10 years, sharing tales of the city’s best food and its most fascinating characters.
Dani Valent is a perfect food tour and dining host as she brings a decade of restaurant reviewing experience and extensive local knowledge to her exclusive tailored food and wine experiences.
Dani loves drawing on all her various experiences as a food writer, travel writer and proud Melburnian to share stories and insights about the local food scene.
With exclusive access to Dani as your host, expect a fun and engaging insider guide to Melbourne dining and exclusive access to key restaurant experiences. Your delicious food and wine trail will be enriched with illuminating stories and behind-scenes-tales.
A recent tailored Menu at Annam restaurant
Hiramasa kingfish sashimi with coconut ponzu, crispy shallots
Sarsparilla braised ox tail dumplings
Squid ink cuttlefish, prickly ash
Chiang Mai pork sausages with pickled chillies
Smoked mackerel with coconut relish and heirloom carrots, radish and betel leaf
Coconut roasted Milawa chicken
Miso cobia with pickled black radish
Morning glory with fermented soy bean
Waffle coated fried ice cream with salted caramel
Chef Jerry Mai draws on her deep knowledge of Vietnamese, Thai and Cambodian cuisines as inspiration for the award-winning dishes she creates at Annam restaurant. Jerry has a network of farmers and growers across Victoria who she talks with regularly to source the best seasonal and ethically produced ingredients.
A recently created Custom Tasmanian Banquet Menu at Cumulus Inc
Bruny Island Pacific Oyster Station
Freshly shucked oysters on arrival
St Helens sea urchin, Tasmania wasabi leaves
Scallop tartare, finger lime & lemonade fruit
Shaved Abalone, buckwheat & young ginger
Spring greens, fennel, green olive, Buffalo mozzarella
Cumulus duck waffle, foie gras & prune
Jamon Iberico, Wagyu Bresaola, Ventricina
Lobster cappelletti, crushed broad bean
Tasmanian pork chop, leatherwood honey & clove
Roast potato, confit garlic & sage
Mixed leaf, Chardonnay vinegar
Cumulus birthday cake - chocolate, malt & whiskey
Madeline filled with lemon curd