The Autumn racing carnival is in full swing, with the chefs behind three of Sydney’s hottest restaurants – Chiswick, China Doll and Iceberg’s – ready at the starting gates. Little Sydney, a gourmet food precinct held during The Championships (April 2 and 9), has been described as “the most premium food pop-up” in town, with a luxe 1940s Milan theme, at the Royal Randwick Racecourse.

Between Fashions on the Field, judged by our own delicious. editor-in-chief Kerrie McCallum, and the feasts on offer, we’re afraid that the horses may end up in second place.

This year, delicious. has collaborated with Bondi institution Iceberg’s to create our ideal race day snack, made by executive chef Monty Koludrovic. Inspired by Iceberg’s bruschetta of the day offering, Koludrovic will serve up a punchy sashimi tuna number, with fermented ginger, lemon and chilli to add kick, paired with a ruby grapefruit-garnished gin and tonic.

“I’m using a beautiful sashimi-grade sustainable tuna, sourced from Walkers Seafood in Mooloolaba, with amazing organic radishes from Johnstone’s Kitchen Gardens,” he says.

“It really brings bruschetta into the modern age, saying goodbye to raw onion and shitty balsamic vinegar.”

Also on Koludrovic’s menu; fresh shucked oysters with a whipped prosecco, truffled Wagyu beef rotolo, and king prawns with capers and dragoncello (tarragon salsa).

“We’ll also have flax crackers topped with scallops and marinated roe that are really luxe and delicious, but still gluten-free.”

The trick to catering such a big event all comes down to the timing, he says.

“We do beautiful food that you want to eat while you’re dressed nicely and don’t want to overdo it…and then around 3pm, we sneak out the porchetta paninis to help absorb any overindulgence.”