More than 240 diners are expected to take their seats at the long, elegantly laid table stretching along an avenue within Red Hill Reserve.

A three-course meal will be prepared by regional chefs and co-ordinated by head chef Max Paganoni. Artisan food producers and the region's fine pinots will be well represented.

Canapes, including duck and porcini rillettes, will be prepared by Josh Ball of Two Buoys, Barry Davis of Montalto will contribute honey-glazed spiced confit duck leg on fig and apple salad, Adam Rice of Three Palms will prepare kingfish sashimi three ways and Stuart Bell of Ten Minutes By Tractor will make a terrine of Red Hill goat's cheese with slow roasted tomatoes.

Main courses will include a sirloin cooked for 12 hours by Bob Coley of Lindenderry, Paganoni will grill fillets of ocean trout and Jason Goldingay of Dromana Estate will offer a ham hock stuffed with hare and kidney.

Desserts will be prepared by Bernard McCarthy of Salix, Ben McDermott of Barmah Park and Mark Poulter of Veraison.

Mornington Peninsula Chocolate will provide petit fours and Five Senses will brew the coffee.

Proceeds will support Red Hill Preschool.

Past events have raised more than $3800 for the Sustainability Centre at Balnarring Primary School and $3500 for Main Ridge CFA.

Paganoni said: "Gather your friends and join in the revitalisation of our regions amid the scenic surrounds of Red Hill Reserve, when 19 regional world's longest lunches are celebrated simultaneously around the state."

The Red Hill lunch is one of more than 70 food and wine events across regional Victoria during the Melbourne Food and Wine Festival.

Book with Red Hill Estate on 59310177 or melbournefoodandwine.com.au