On a crisp evening in Melbourne, the third annual Tales of Fire dinner series ignited Marmelo with an unforgettable collaboration between two of Australia’s most celebrated fire-focused chefs, Jake Kellie of Adelaide’s acclaimed Arkhe and Ross Lusted, the culinary force behind Marmelo and Sydney’s Woodcut. We were invited to this one-night-only event, held as part of Laphroaig’s revered Tales of Fire series. It was a masterful celebration of the Islay whisky’s defining pillars - peat, salt, and fire-woven into a five-course menu that left diners spellbound.
The evening began in the moody, intimate ambiance of Mr Mills, Marmelo’s ground-floor bar, where guests were greeted with a smoky welcome cocktail and a delicate snack that set the tone for the night. The cocktail, infused with Laphroaig’s unmistakable maritime depth, was a fitting prelude, its peaty notes mingling with the warmth of the bar’s dimly lit corners. From there, diners ascended to Marmelo’s reimagined dining room, transformed for the occasion with atmospheric lighting, wild moss, and coastal textures evoking the rugged, wind-swept landscapes of Islay. The decor was more than aesthetic - it was a sensory bridge to the heart of Laphroaig’s heritage, immersing guests in the spirit of the Scottish isle before the first course even arrived. Images credit: Arne Studio
The five-course menu was a testament to the synergy between Kellie and Lusted, both known for their mastery of open-flame cooking. Each dish was a carefully crafted ode to fire, designed to harmonize with Laphroaig’s bold, smoky whiskies and cocktails. Kellie, whose Adelaide restaurant Arkhe has earned national acclaim for its flame-driven cuisine, brought his signature intensity to the collaboration. “Laphroaig has always been a whisky that speaks to the bold,” Kellie said in the lead-up to the event, “and that’s exactly the kind of cooking I love. This year’s Tales of Fire series is all about pushing boundaries and celebrating the raw power of fire, flavor, and that unmistakable Laphroaig smoke.” Lusted, whose own credentials include the innovative four-kitchen setup at Woodcut - dedicated to steam, fire, smoke, and ice - complemented Kellie’s approach with his nuanced, layered style.
The menu itself was a journey through flame-kissed local ingredients, each course paired with a Laphroaig cocktail that amplified the dish’s flavors. The first course set the tone: a delicate yet intense preparation of local seafood, its subtle brininess enhanced by a cocktail that leaned into Laphroaig’s salty, maritime character. As the evening progressed, dishes grew bolder, with smoky, charred elements reflecting the peat and fire at the heart of the whisky. A standout course featured slow-cooked meat, its caramelized crust and tender core a perfect foil for a Laphroaig cocktail that balanced peat with a hint of citrus brightness. Each pairing was meticulously considered, ensuring that the whisky’s complexity - its smoky depth, iodine tang, and lingering warmth - elevated the food without overpowering it.
The night’s crescendo was a guided whisky flight, led by a Laphroaig brand ambassador who brought the distillery’s two-century legacy to life. Guests savored a selection of Laphroaig’s core range alongside rare and exclusive expressions, each dram revealing new facets of the whisky’s character. The flight was accompanied by a dessert that echoed the whisky’s smoky sweetness, a fitting finale that left diners lingering over their glasses. For Friends of Laphroaig - those who had signed up for the distillery’s loyalty program either before or during the event - a special tasting of an exclusive whisky added an extra layer of indulgence.
The Tales of Fire series, now in its third year, has become a hallmark of culinary and whisky culture in Australia, pairing Laphroaig’s bold, peated spirit with the country’s finest chefs. The Melbourne stop at Marmelo was no exception, with its single seating selling out almost instantly. The collaboration between Kellie and Lusted was a masterclass in fire-driven cooking, proving that the primal elements of flame and smoke can be as refined as they are powerful. Every detail, from the coastal-inspired decor to the expertly matched cocktails, celebrated Laphroaig’s unmistakable character while showcasing the creativity of two culinary giants.
As the evening drew to a close, guests left with a renewed appreciation for the artistry of both whisky and cuisine. The Tales of Fire dinner at Marmelo was a sensory voyage to the heart of Islay, where peat, salt, and fire converge in perfect harmony. For those lucky enough to attend, it was a night that will linger in memory, much like the smoky finish of a fine Laphroaig dram.