10 Mar 2020

You know Morgan McGlone. He’s the guy who introduced us to the joys of Nashville-style fried chicken in its all its succulent, spicy glory. You know Belles Hot Chicken, the cult-status restaurants he runs in Melbourne and Sydney.

What you might not know is the serious chef status McGlone has also earned. Now, at Tasting Australia 2020 presented by RAA Travel, he’s set to share both sides of his skillset in three delicious collaborations across Adelaide.

1. First up for McGlone in this year’s program is Love Potions, which unites 30 of Australia’s top beverage producers in a free-spirited fiesta at Freemasons Lodge. It wouldn’t be a party without quality chow — Belles will be on deck to provide its signatures: wings, ribs, spicy chicken sliders and plenty of vegetable options.

28 March, 7.30pm—midnight | From $55 | Book now.

2. It was during his stint working with the acclaimed Sean Brock at Nashville restaurant Husk that McGlone realised how well spicy fried chicken pairs with natural wine. ‘All of the modern chefs these days have a focus on wine too,’ he says. ‘I’m a massive believer in wine being and important part of the meal.’ Delve deep into this mind-blowing match at the East End Cellars Masterclass That With Chicken – Belles x Natural Wine, to be held in Tasting Australia’s Town Square. Black Market Sake guru Tim Watkins and Commune of Buttons winemaker Jasper Buttons will also share favourite picks.

2 April, 3.30—5.30pm | From $95 | Book now.

3. Tasting Australia’s intimate Glasshouses are back – and this time each lead chef has assembled a dream team of their mentors and influences to serve up a truly unique experience. McGlone called on Tokyo-based Shohei Yasuda (Kabi), who he worked with in the US, along with his Melbourne mate Victor Liong (Lee Ho Fook) and Adelaide import Nathan Sasi (Leigh Street Wine Room). “I really appreciate that there’s people out there who know I can cook,” McGlone says. “It’s an exciting opportunity, to cook with anyone you want.”
Fried chicken won’t be the focus here; instead, expect new interpretations of dishes each chef has honed during their career to date.

“We’ll be taking a dish that we would have done in the past and making it our own, emphasising its flavour profile and showcasing local ingredients,” McGlone says.

‘I’ve always respected Nathan’s ethics on everything being house-made. It’s the same with Victor and Shohei — there’s no compromise. That’s super important. It’s a legacy that we have to carry on and show the next generation that there’s no such thing as a compromise.’

2 April, 7pm—11.00pm | From $275 | SOLD OUT