“I’m a firm believer in getting out there and actually meeting the farmers and having a real connection with the produce that we use,” says executive chef Dylan Sanding. He’s the leader of the ground’s culinary offering for MCG hospitality partner Delaware North, and it’s a job he’s passionate about. “These people invest their love, sweat and tears into creating a world-class product and I’m all about celebrating it as it deserves.”
The MCG’s culinary output is impressive in scale. The Members Reserve’s rollcall of restaurants, including the Members’ Dining Room, the Jim Stynes Grill, The Committee Room by Grossi and the Long Room last year served more than 400,000 meals. More than 18,000 individual plates were dished up last Grand Final day alone.
And thanks to Dylan’s focus on high-quality but lesser-known local producers, the food has a starring story to tell.
Among his discoveries since taking over the MCG kitchens in 2022 is Bindarree Station, suppliers of grass-fed beef from west Gippsland. Bred on lush green pastures just 122 kilometres from the city, the beef has impeccable credentials, from humane farming methods to its incredible flavour.
“I visited a number of beef suppliers but the minute I met Karen and Alan McMullen from Bindarree, I just knew it was right,” says Dylan. “The integrity of their farming process is second to none. All the grass and silage are grown on the property, and their land custodianship is impeccable. It’s very respectful and the results speak for themselves.”
His enthusiasm extends to the vegetables and herbs grown by Malok and Loretta Jakupovski at their 600-acre AliFarms in Caldermeade. Their Asian vegetables, such as pak choy and Chinese broccoli, feature prominently on the menu at Missymu by Shirley in the Ponsford Stand. “The pan-Asian menu is based around the family traditions of chef Shirley Summakwan, with dishes like Hainanese chicken rice, dan dan noodles and prawn toast. It’s a really great new addition to the MCG’s dining mix.”
Dylan has also been the driving force behind the creation of the MCG’s own signature extra-virgin olive oil. Working with award-winning producer Mount Zero and their farm collaborator Oasis Olives in the sun-soaked Goulburn Valley, they’ve landed on a three-variety blend that’s exclusive to the ground. It’s appropriately known as the “Hallowed” blend, and Dylan describes it as mellow and smooth, not too peppery but with just a bit of spice. “The perfect finishing oil.”
“When I’m writing your menus the quality of the produce gives me inspiration to let them shine,” Dylan says. “It’s so important to celebrate these heroes. We love providing a platform for their stories to be told and showing why they are Victoria’s best.”
This story is brought to you in partnership with MCG Events.
