Michael Fox in Food for Thought

Our dapper Head Chef, Michael Fox

Michael Fox recently spoke with the National Stroke Foundation about his involvement in this year's Food for Thought, an exclusive and thought-provoking fundraising event that showcases Melbourne’s hottest chefs.

Along with Leigh Power from Gingerboy, Riccardo Momesso from Sarti, Mathew Hart from Balgownie Estate, Scott Pickett from Estelle Bar & Kitchen and Nicolas Poelaert from Embrasse Restaurant, Michael will cook live on stage at the event on May 24th.

Tickets are already sold out - but you can read about Michael's involvement in this great interview.

In the Kitchen with Michael Fox

Watch below to see our Head Chef, Michael Fox, prepare two of the tasty things on offer at Henry and the Fox - fried calamari with five spice and coriander puree, and goats cheese with roasted baby beets, pickled shallots, shiso and raspberry vinegar. 

Our goat cheese comes from Holy Goat Cheese, an artisan supplier based near Castlemaine. They produce organic goat cheese on their farm, located east of Castlemaine with 200 acres of rolling granite plains. All produce is handmade using traditional French styles, while their goats are given free range over the many native grasses and herbs found across the farm. They have around 200 goats in their herd, and say they can name every single one!

More Henry and the Fox reviews!

Some lovely bloggers have visited Henry and the Fox over the last few weeks. Read their reviews by clicking on the images below.

Fika and Kuidaore

Popcorn and Toast