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Melbourne Cup punters have had a chilly start to raceday as the spring carnival continues to be plagued by a spring cold snap.
The possibility of morning showers is set to make for a drizzly start as crowds file in to secure prime trackside positions ahead of the gates opening at 9am.
The Bureau of Meteorology forecast a medium chance of showers in the morning with southerly winds predicted at 15 to 25 km/h.
Hopefully, light showers will have cleared by 11am and the skies should remain dry for the rest of the day.
When it comes to rating international horses in this year’s Melbourne Cup, few people are better placed than Francesca Cumani.
The English commentator first came to Australia 20 years ago as a strapper for trainer Luca Cumani, her father, and has been coming back ever since.
She has seen the carnival from both sides of the fence.
The Cumanis came agonisingly close to winning our greatest race when Purple Moon finished second in 2007 and Bauer lost by a whisker the following year.
It’s the race that stops the nation – but how do you actually select a Melbourne Cup winner?
Some veteran punters like to spend hours studying the form guides, while newcomers might opt for their favourite number, silk colour, a name they like or rely on superstitions.
But what does the data say? Which barrier number has the most wins in Flemington history and are you better off picking a gelding or a mare?
Here’s our guide to help you navigate Australia’s greatest race.
Chicken sandwiches are one of the all-time cocktail party classics. And in Melbourne, the one sandwich to rule them all is the one made by caterer Peter Rowland.
It’s been seen at some of Melbourne’s swankiest luncheons, parties and events since 1962 – an astonishing 50 tonnes have left the Peter Rowland kitchen over the past 64 years.
Matthew Haigh, who spent 11 years as Peter Rowland Group’s executive chef, says the chicken sandwich remains timeless.
“While some food trends have come and gone, the chicken sandwich has stood the test of time and shows no signs of losing its popularity.”
The Peter Rowland version uses soft, crustless white bread lightly spread with butter and filled with a combination of poached chicken and house-made mayonnaise flecked with chopped chives and parsley.
The exact recipe has remained a closely guarded secret. Until now.
Good morning and welcome to our live coverage of Cup Day in Melbourne.
The race that stop the nation might not be run until 3pm, but there’s so much to look forward to before and after as well. Today we will take you inside the marquees, among the crowds piling in to Flemington and give you the best view of the fashion at the track. Not to mention the inside word and analysis on the races.
Buckle up, secure your fascinators, and let’s go.
