Off and racing for Sydney Carnival

With Sydney Carnival in full swing, it's hats and (autumn carnival appropriate) fascinators out for days out at the races. The next three carnival meets are at Royal Randwick and weather permitting, I'll be there with my haphazard gambling techniques and sparkling wine in hand.

Last year's Derby Day at Royal Randwick Racecourse

The Emirates Marquee is the place to be - much easier if you're a celebrity of some sort, although being among the general admission does grant easier access to the bookies.

This year, with Emirates launching daily flights to Madrid, the marquee with be Spanish themed with a tapas style menu by none other than everywhere-chef Miguel Maestre.

So what will the celebs and racing royalty be consuming between races (indeed, if they see any races at all through the day)? About 3,000 glasses of Spanish méthode champenoise wine and of course, sangria - approximately 180 litres worth during the entire autumn carnival.

They'll also devour 50kg of Coyne Bay Barramundi, 25kg of red, black and white quinoa; 25kg of manchego cheese and 1,000 white anchovy fillets.

A peek at this year's Emirates Marquee menu

PPR have sent me a sneak-peek at the Emirates Marquee menu - and what a tease.

Cold canapes of cherry tomato, basil and Mahon cheese empanadillas and fig, manchego cheese, honey and toasted walnut tarts will do the rounds with warm snapper and red capsicum croquettes with saffron aioli and seared scallops with fennel, chilli, caper breadcrumbs and lemon butter.

To keep the Moet flowing nicely, more substantial dishes include slow-cooked roast smoked paprika lamb shoulder with potato puree and fresh king crab salad with avocado, citrus salad and gazpacho dressing.

And would it be Miguel without a classic Spanish paella - this one with chicken, garlic prawns and green lip mussels? And there'll also be a range of tapas (think patatas bravas, olives and manchego cheese sticks).

Of course there'll be churros for dessert with chocolate dipping sauce, along with a spiced dark mousse with honeycomb and strawberry wafers among other sweet endings.

Spanish ingredients courtesy of PPR

To get me in the mood, PPR have kindly sent me a sample pack of Spanish ingredients including Spanish paella rice, Spanish paprika, Spanish EV olive oil and a tiny bottle of sweet Pedro Ximenez sherry vinegar.

I can't wait to get my paella on - almost as excited about that as I am about coordinating my race day outfit. Happy punting, racegoers.