FEATURE
excited by some of the big names at the lunch, too! To have sporting legends like Gai Waterhouse and Ricky Ponting there and have it hosted by the likes of Jacqui Felgate, I was really thrilled.” After all, community is at the heart of what Carrington creates at Atlas Dining, and when making magic with the VRC. His vibrant dishes are designed to be shared, celebrating the universal language of food.
racegoers but also of the chance to work with the Flemington team. “From a chef’s point of view, the teams in the VRC kitchens are incredible. With esteemed chefs such as Josh Pelham in charge, I am thrilled that we get to work together and I am able to learn from some of the best. The organisation required to run such huge events with so many different facets is truly amazing.” His experience at the Long Lunch also reminded him how important community can be. “It was so cool to see the racing community come together, and I was
His recent collaboration with the VRC at the Flemington Long Lunch, where he devised the menu for more than 380 guests to enjoy on the front lawn at Flemington, took on a Cuban flavour. It featured dishes such as cured snapper sliced thinly and dressed in a ‘mojo verde’ green dressing with tapioca crisps and green mango. Dessert was a decadent pineapple and rum cake with crispy coconut on the bottom and a rum creme anglaise. Having worked at Flemington many times, Carrington is not only appreciative of the chance to bring his style of cooking to
Carrington’s food takes diners on a virtual gourmet trip around the globe. (Atlas Weekly)
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INSIDE HEADQUARTERS ISSUE 2 2023
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