Maker & Monger is teaming up with one of Australia’s most talented chefs, Analiese Gregory, for a night of celebration for Bastille Day.

 

Every year, Melbourne’s “chapel of cheese” Maker & Monger celebrates Bastille Day in the only appropriate way: with plenty of French fromage. This year will be better than ever, as it’ll be teaming up with Analiese Gregory. The top New Zealand-born chef has worked at Michelin star restaurants worldwide, including Paris’s Le Meurice and Sydney’s Quay, and is about to open a tiny restaurant on her farm property in Tasmania’s Huon Valley.

 

The hero of this event will be Aligot (a fondue-like that blends cheese into potatoes, cream and butter) made with imported Tomme Fraiche. This fresh Tomme style of cheese isn’t allowed to age, keeping it perfectly supple and bright, which allows it to melt evenly in this unforgettable dish.

 

Maker & Monger are one of the few suppliers in Australia to have had access to the cheese; the team had to secure an import licence to bring it in from the Auvergne mountains of France, and it took them nine months of importing and customs battles to finally bring it in.

 

Access members are invited to an exclusive session at this after-hours market event. Sat under the neon Maker & Monger sign, you’ll taste charcuterie and traditional Auvergne cheeses before moving into the main event of the Aligot, served with all the classic trimmings of Toulouse sausage and frisée salad. To finish, there’ll be a classic tart to go with Creme Epaisse made by Kobi Ruzicka - owner of Lucinda winebar in Tasmania.

 

On the drinks front, expect a selection of natural French wines from Tassie importers Living Wines. It’s the perfect partnership – Living Wines owners Sue Dyson and Roger McShane are close friends with Analiese, and had also been asking Maker & Monger to source Tomme Fraiche for them to take back to Tasmania on their regular visits to Melbourne.

 

Due to the small venue, tickets will be extremely limited. Don’t miss out – secure yours below.