Hundreds of hungry food lovers have been treated to a Greek feast in a leafy, inner-city park, stretched over a seating arrangement of Olympic proportions.
A far cry from its humble beginnings at the MCG more than three decades ago, the World's Longest Lunch has returned to Melbourne's Kings Domain.
Held on Friday, the annual event kicked off the nation's pre-eminent culinary event, the Melbourne Food and Wine Festival for 2026.
Clouds parted just in time for the more than 1600 diners to find their places at the 600-metre-long table, served first with artisan wine, beer and coffee.
For $285 a head, attendees were treated to a three-course meal designed by local taste-makers and prepared by Curtis Stone Events, led by the eponymous Michelin-starred Australian chef.
Hungry eyes found their rest on a first course consisting of a loaded meze plate, dreamed up by Anglo-Greek author Ella Mittas.
Ms Mittas' passion for traditional cooking has seen her live and work in Turkey, Greece, Italy and Israel, with her insights distilled in her 2024 debut cookbook Ela! Ela! - Greek for 'come'.
Diners needed no convincing to partake of her lavish entree, replete with a bevy of Mediterranean must-haves from zucchini fritters and sour cherry dolmades.
A slow-roasted lamb shoulder with braised chickpeas and mustard greens constituted the mouth-watering second course.
The pièce de résistance was designed by Alex Xinis, head chef and owner of Tzaki, an Athenean-style Yarraville cafe and wine bar in Melbourne's inner-west.
Formerly head chef at The Press Club and Hellenic Republic, his debut venue is beloved for its woodfire cooking and local take on Greek classics.
Dressed by Sydney-based design studio Worktones, a small army of smiling waiters carried the many thousands of plates against the tunes of a live band.
Dessert came courtesy of the team at Kafeneion, serving up a traditional portokalopita or Greek orange filo cake.
The Spring Street restaurant is run by veteran restaurateur Con Christopoulos, whose portfolio includes institutions such as Supper Club, Siglo and Spring Street Grocer.
Beyond the food, ticket holders were offered a range of experiences, including access to an Oceania Cruises lounge serving Greek-inspired cocktails and ouzo.
Melbourne's Food and Wine Festival will run from March 20 to 29, bringing together some of the nation's leading chefs, producers and taste-makers.
