I’ve experienced many shows over the years, and Strateas Carlucci never disappoints. Known for their expert tailoring with a rebellious Melbourne edge, they’ve earned global recognition, with award-winning collections that stand out both locally and internationally. This year, they’re doing something a little different—teaming up with Freyja, a Michelin-starred culinary destination, for a sensory fusion of haute fashion and haute cuisine during Melbourne Fashion Week.
Inspired by the Estrange collection, the collaboration explores contrasts—pleasure and pain, simplicity and complexity—reflected in every dish.
I’ve always been drawn to black clothing, and Strateas Carlucci’s designs resonate with me because they appear so simple at first glance, yet reveal intricate details and layers as you get closer, says Jae Bang, Freyja’s Executive Chef.
This layered storytelling reflects not only in the fashion but in every bite—from the smoked milk ice cream with rosemary and pistachio, to the charcoal cocktail topped with fairy floss, each element thoughtfully crafted to reflect the Estrange collection’s emotional depth.
On October 24th, Freyja will host an exclusive five-course tasting event featuring live fashion, music, and art.
Whilst different mediums, both dining and fashion invite us to indulge in the moment, savour every detail, and appreciate the craftsmanship involved,” says Peter Strateas.
The event promises to be an unforgettable night, where Melbourne’s finest creatives come together for a celebration of artistry and connection. I’ll be attending with my creative Casper team, ready to immerse ourselves once again in this inspiring world.
If there’s one event not to miss this fashion week, it’s this one—where two creative powerhouses come together to blend fashion and flavour seamlessly.
Tickets for the five-course tasting event on October 24th are available for $150, with an optional beverage pairing for $80. The Estrange dessert and cocktail will also be available throughout the week for $40. Secure your spot here.
Words: Maria Ugrinovski Chief- Editor
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