March into Merivale Launch Party 2014

March into Merivale returned for the sixth year with a launch party extravaganza held at the Ivy complex last night.

This year’s theme is ‘Born to Cook’, where Merivale chefs took inspiration from their childhood food memories to create their dishes. The launch party showcased an array of food and drink from over 20 Merivale venues including the recently-opened Papi Chulo in Manly. Highlights of the food on offer are shown below.

March into Merivale 2014
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Pork Shoulder - Bistrode
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Scallops with Ginger and Shallot Dressing - Mr Wong
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Prawn, Avocado, Mango, Coriander Salsa - est
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Squid Ink Tapioca Cracker, Ocean Trout Caviar, Creme Fraiche - est
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Smoked Hot Wings - Papi Chulo
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Chopped Memphis Style Kurobuta Pork Shoulder - Papi Chulo
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Yellow Fin Tuna 3 Ways - sushi e
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Kingfish Tostada - El Loco
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March into Merivale 2014
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Seafood Platter & Grilled King Ora Salmon - Felix
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March into Merivale 2014
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Lorraine's patisserie
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March into Merivale 2014
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Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.

March into Merivale runs from 12 February to 11 April 2014 with several $33 meal deals and over 60 events. Highlights include the popular Raid the Cellar, Three Martini Lunch at Palmer & Co, En Garde Champagne Tasting with sabrage and nibbles, Green Fairies at Felix with absinthe tasting, and the Taco Challenge at El Loco.

March into Merivale launch party was held at Ivy on Wednesday, 12 February 2014.

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March into Merivale Launch Party 2014 was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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