A different kind of Mexican stand-off between two like-minded Melbourne venues as part of this year’s Melbourne Food and Wine Festival
Executive Chef Mike Patrick of Fancy Hank’s is teaming up with Bodriggy chef Johny Dominguez to deliver the quintessential Tex-Mex menu that boasts traditional barbacoa over an open BBQ pit staged in the middle of the venue, as well as other prime cuts and vegetables that will be smoked low and slow in banana leaves while bands take to the Bodriggy stage.
Local musical acts include 90s band The Pheasantry, veterans of the Melbourne pub scene who have performed at events including the Port Fairy and Woodford Folk Festival.
The full line-up is yet to be announced, but expect a diverse selection of live music as the day rolls on.
Punters will also get to sample a collaboration IPA beer. Using an ancient Kveik yeast, the refreshing brew carries characters of stonefruit and a hint of spice that will help cool things off during a full day of barbacoa. Get a sneak preview of the specialty brew at venues around Melbourne from early March.
If beer’s not your thing, enjoy a cool-climate wine from Mornington Peninsula’s Quealy Winemakers. Gather round the Fancy Hank’s barbecue pit and kick back to live music in true Bodriggy style – this Tex-Mex knees-up pulls out all the stops in a fiesta not to be missed.
The Good, The Barbacoa, The Ugly
Saturday 21 March, 1–4pm
$103 per person
Bodriggy Brewing Co., 245 Johnston Street. Abbotsford VIC 3067