It’s a not-so-scientific fact that food (and wine) just tastes better when you’re sitting outside on a blanket. Luckily, in our perma-sunny city eating alfresco isn’t a rarity, but that isn’t stopping us from frothing at the ultimate opportunity to scoff delicious eats in the open air at this year’s James Street Food and Wine Trail.
This year’s event spans four days, running from Thursday 27–Sunday 30 July and culminating in a huge market day on its final day, again closing part of the street to transform the swanky foodie precinct into a huge urban picnic.
Pick a spot, throw down a blanket and get stuck in to the 25 market stalls made up of some of our fave James St venues slinging fresh produce and restaurant-quality street eats. Add live chef demos, music performances and an interactive kids zone and you’ve got yourself a gourmet street party!
The three-day lead-up to the market day is no less drool-worthy, with some seriously incredible foodie experiences on offer. The two events hosted by global hospo guns and founders of Japan’s iconic Bar Gyu+, Ioanna Morelli and Hisashi Watanabe, promise to be a once-in-a-lifetime experience: a sake-matching masterclass and degustation dinner at Harveys Bar + Bistro; and a whiskey pop-up bar with Maker’s Jerome Batten (who's soon to be opening a james Street venue)—a chance to taste rare whiskeys from Japan’s lost distilleries.
If that’s not enough to entice you, Gerard’s Bar & Bistro are undertaking a 'hat swap' with Melbourne's Embla as part of Good Food Month, there’s a seasonal 6-course dinner at King Arthur café, a 'Local Producers’ Cornucopia' at bookshop charmer Scrumptious Reads, not to mention Bucci’s 'Vacation Series', amongst many others.
So much eating to be done–we can’t wait! See you there (we’ll be the ones lying on the astro-turf in a food coma…).
The James Street Food and Wine Trail programme, tickets for in-venue events and Market Day info can be found here.
Love eating on James Street? Check out recipes from some of our James Street faves here.
Image credit: Ariana Gillrie