Join our speakers, Guillaume Zika - Chef and Founder of Chef Notepad, former Chef at the Burleigh Pavilion, with over 10 years’ experience in Michelin-star kitchens - and Stuart Dalglish,...
Menus are more than price tags they’re powerful tools for impact. When designed with a sustainability lens, your menu can reduce waste, unlock upselling opportunities, and make your kitchen less...
Experience the next frontier of cuisine – cultured Japanese quail, crafted locally in Sydney and now making its way into Australia’s top kitchens. Join Forged for a live cooking demonstration...
This session challenges assumptions around sourcing. Two dishes are compared: one hyperlocal, one chosen for better labour practices and environmental impact. Guests learn to judge based on context, not distance.
Let’s be honest most people are still trying to figure out what sustainability actually means for hospitality. This session is about stripping it back and keeping it real. No fluff....
