The Championships, held on April 2 & 9, are the hottest days of the winter racing carnival. delicious. teamed up the Australia Turf Club and Royal Randwick Races to present gourmet food precinct Little Sydney.
We teamed up with Icebergs and chef Monty Koludrovic to create our own delicious. little offering: crudo tuna bruschetta with organic radishes, served with a pink grapefruit-spiked gin and tonic, served up at the middle bar.
The men behind Little Sydney’s marquees: China Doll head chef Frank Shek, Iceberg’s Maurice Terzini, Chiswick’s Matt Moran and Iceberg’s executive chef Monty Koludrovic.
Gorgeous Sydney rock oysters to pair with Chandon sparkling wine
Executive chef Monty Koludrovic finishes his king prawn and dragoncello number with a dusting of edible gold.
Captive punters hold their breath during the big race of the day.
Canapes from China Doll included sweet pork and pineapple bites.
MasterChef alumni Andy Allen (right) looks like he’s feeling lucky.
You know you’re on to a winner when you score the last few scallop and prawn dumplings at China Doll’s tent.
The hottest ticket of the day? Iceberg’s porchetta filled paninis.
Shelley Craft looks pretty pleased to score one of the paninis.
Jodi Anasta, Johnny Schembri, Nikki Phillips and Viktoria Novak.
Ronan and Storm Keating
Troy Douglas, Adam Williams, Grace Huang and Quinten Reeve.
Ronan Keating wowed the crowd with a live performance to finish up the Championships Day 1.
