test timetable

The Nestlé Golden Chef’s Hat Award exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers. This Award offers apprentice and junior chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards.

This category includes any form of decorative and artistic display made from food materials.

A decorated wedding cake of one or more tiers suitable for a modern wedding coated with sugar paste. Anything Goes,

60 minute individual live cooking competitions including Lamb, Beef, Veal Main Course Live Challenge
Seafood Main Course Live Challenge
Poultry Main Course Live Challenge
Live Filled Pasta Challenge
Plant Based or Vegetarian Main Course Live Challenge
Paella Live Challenge
Tapas Live Challenge
Burger Live Challenge
Traditional Croquembouche Challenge
Dessert Live Challenge

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions

6 teams of two (2) Chefs. Each team will serve fifteen (15) portions of one (1) savoury dish suitable to be served from a mobile food truck served in sustainable packaging.

Y4 Food Truck Live Kitchen Challenge
Two (2) Competitors per team have (90) minutes to prepare & cook & serve fifteen (15) portions of one (1) savoury dish.

Chefs of the highest calibre and skill level are invited to showcase their talents in front of the Fine Food audience. Individual and Team Categories for all 4 days.

10am - 5pm: Demonstration Kitchen

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions

11.00am Static Medal Presentations

10am - 5pm Individual Live challenges

1pm - 5pm Food Truck Comp

Greg will provide tips & tricks on how to use Callebaut to get the best out of your baking offerings.

Greg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).

Jason will unpack the secrets that really good pastry & unique flavours can bring to delicious poppers.

Jason Riley is a qualified Baker/Pastry Chef with 29 years experience in the industry. Jason has worked in family bakeries and hotels in both England and Australia. He is in demand as an experienced cake and pastry judge across Australia on all things pastry.

Jason Riley

Peerless / EOI

Angelica will demonstrate how using Queen vanilla to produce delicious & profitable Christmas Desserts.

Angelica is a highly skilled pastry chef with a diverse culinary background, working across renowned establishments such as Hotel Sorrento, Dinner by Heston, Donovans, The Langham hotel, Burch and Purchese, and San Lorenzo. Known for her creative approach, Angelica adds a modern twist to classic desserts, and concepts, delighting her guests with unique flavours, ingredients

We eat with our eyes, some great tips for decorating pastry shells.

Pastry Chef Hein Dandells brings a wealth of knowledge through his experience across large manufacturing and as a previous bakery owner.

Four leading Sydney venues compete in the great sanga challenge. The rules: Each team receive a mystery box of NSW produce and must use at least 1 of these showcase ingredients. Game on!

Julian Cincotta

Butter Sydney

Michael Filipovski

Pinos Dolce Vita

Michael Shafran

Brooklyn Boy Bagels

Nick Smith

Rising Sun Workshop

Tawnya Bahr

Straight To The Source

Tom Pye

Good Ways Deli

How restaurant management and marketing are being revolutionised by ChatGPT and AI solutions.

A panel discussion by Foodie Coaches with Tim Kummerfeld and guests.

Tim Kummerfeld

Foodie Coaches

Adam Theobald

Ordermentum

Ashlinn Reid

Stella's By The Lake

As consumer spending tightens, restaurants and bars are looking at how they can unlock growth in creative ways. In this talk, we’ll hear from industry leaders that are bottling up new sauces or drinks, selling merch, selling experiences, and finding other ways to build new revenue streams.

Dylan Jones

Chotto Motto

Lucas Howe

Square

Nick Baxter

Archie Rose Distilling Co.

As passionate chefs, our love for creation knows no bounds. Yet, the challenge arises when we must objectively weigh the pros and cons of crafting culinary delights in-house versus embracing pre-made solutions.

The age-old arguments echo:

• "Homemade and hand-crafted items exude unparalleled flavor."

• "Our apprentices thrive when engaged in every aspect, from raw to ready."

• "Customer expectations demand a from-scratch approach."

• And the resounding concern — "Outsourcing compromises my culinary integrity."

Join us in this informative session where we delve into a live demonstration of such decision-making analysis.

We'll dissect the comprehensive costs of each avenue, exploring diverse factors that demand consideration prior to finalising this pivotal choice.

Taking out the emotion of this decision

Andrew Briese

CTB AND CO. - Cooking the Books

Three experienced business owners share the tech tools they use to control costs, drive sales and manage their staff.

A Foodie Coaches panel discussion with guests.

Tim Kummerfeld

Foodie Coaches

Matt Lucas

The Coffee Pedaler

Mo Saad

Fricken Chicken

As the Australian Hospitality industry is re-bounding strongly in 2023, what are the main trends and developments taking place? What does the near future look like? And what are the main challenges experienced by foodservice operators in today's market? Sissel Rosengren, Managing Director of Food Industry Foresight, delivers an insightful overview of the Australian Foodservice Market. With her extensive expertise in the industry, she skillfully navigates through the state, size, and notable developments within this dynamic market.

Sissel Rosengren

Food Industry Foresight Pty Ltd

Find out how to provide assurance for sustainable seafood offering in a landscape confronted by global warming, population growth, mislabelling and substitution as well as greenwashing. Increasing the supply of blue foods through better fisheries management can make food more affordable for low-income populations, helping to avoid 166 million micronutrient deficiencies by 2030. MSC works in alignment with the UN SDG to meet some of these targets. Hear straight from Grant Logue of Harley & Johns (independent fishmonger) on his sourcing journey to meet growing global trends and consumer expectations on sustainability

Anita Lee

Marine Stewardship Council - MSC

Grant Logue

Harley and Johns Seafood

Embark on a captivating culinary journey with John McFadden, a true culinary prodigy and world champion Chef. In this enthralling discussion, John McFadden will take us through his extraordinary path to culinary greatness, sharing the trials, triumphs, and invaluable lessons he learned along the way.

Tony Green

Australian Foodservice Advocacy Body

John Mcfadden

Squizify

There are already well over 200 foodservice robotic solutions around the world. Hear about and explore the latest and most captivating developments in innovation, AI, IoT, digitization, automation, and robotics in foodservice.

Rod Fowler

Food Industry Foresight

John Ralley from Bush River Kitchen in NSW joins forces with Telina Menzies, hotel esplanade + garden state hotel VIC . They will share the kitchen and conversation as they talk us through their love of wild game while getting creative with ingredients from Fair Game Wild Venison and Zokoko Chocolate.

John Ralley

Bush River Kitchen

Jonas Widjaja

Fair Game Wild Venison

Michelle Morgan

Zokoko

Tawnya Bahr

Straight To The Source

Telina Menzies

Aus Venue Co , Espy , Garden State Hotel , Yarra Botanica

Discover Smoketrap's freshwater eel pate created by chefs for chefs.

Michael Robinson

Smoketrap Eels

Nicholas Hill

Smoketrap Eels

Non-alcoholic pairings are popping up on restaurant menus. Winemakers, breweries and distilleries are spending big dollars creating their own no and low alcohol tipples, and drinks options for the sober curious are exploding in popularity. Learn about this huge growth market from industry pioneers leading the charge, what a fast-growing audience of customers are looking for, and how to leverage it on your menus.

Lucy Allon

Straight To The Source

David Murphy

Lyre's Spirits Co.

Katrina Patton

Pyewackets Traditional

Tim Triggs

ALTD Spirits

Note this competition starts at 9am for competitors only
The Nestlé Golden Chef’s Hat Award exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers. This Award offers apprentice and junior chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards.

Let us introduce you to a legend in the food game — Chef Eddie Cofie.

With roots in the UK and a palate shaped by world flavours, Eddie's been in the biz for over 40 years. From cooking big family feasts to Executive Chef gigs at polished London hotels and even a stint at the Olympics, Eddie has just about done it all! ALl that is left is to present at the ACF stand at Fine Foods!

If you are wondering what Eddie has been up to - These days, he is the brains behind QSR Foodies' Pappa Flock. Think free-range chicken tenderloins, killer wings, and mouth-watering bowls. Yep, this menu is all about premium ingredients and unforgettable flavours.

Oh, and did we mention he's also the Culinary Ambassador for Krio Krush Herbs, Spices & Blends? Whether it's restaurants, stadiums, or airlines, Eddie's got a knack for elevating flavours across the board.

Catch him at Fine Food Sydney sharing his insights and maybe a cooking secret or two. Trust us; you won't want to miss this!

Chef Peter Kuruvita will take the stage at 12:00 PM on Monday, September 11

You'll find him next to the Nestlé Golden Chef Hat Competition cook-off area — you can't miss it!

Peter has an exciting 20-minute demo organised, featuring easy-to-make yet mouth-watering Sri Lankan dishes: Coconut Sambal and Kiri Hodi, a mild coconut and lime curry sauce. It's the perfect chance to grab some inspiration, and maybe even a new dish to add to your menu.

But that's not all — Peter is also the brand ambassador for Hello Pure and Franklands Foods. These are Australia's go-to names for high-quality, organic coconut and health food products, used by Peter himself in all his kitchens.

Sam Burke and Doug Piper from MLA are geared up to share some valuable insights. Doug will break down a lamb, showing primals and sub-primals, and Sam will guide you on how to make these cuts a hit on your menu. This is hands-on, practical learning at its best. Come say g'day and walk away with fresh inspiration for your own kitchen.

Are you looking for some inspiration for your menu then join Karl Seidel, Nestlé Professional's Commercial Advisory Chef, at the Fine Food Sydney show.
Karl is all about keeping things fresh in the kitchen. He'll be whipping up some pulled pork sliders, gnocchi al Pomodoro, and finishing off with a delightful coconut and lime macaron filled with Milkybar. And the best bit? Tasters are on the menu!

Karl's not just a pro behind the stove; he's got heaps of experience in the broader food world. From running cafes and catering companies to leading the Auckland branch of the NZChefs Association, Karl knows his way around. He's also a part of a global network of advisory chefs with Nestlé Professional, so you know you're learning from one of the best in the biz.

The Nestlé Golden Chef’s Hat Award exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers. This Award offers apprentice and junior chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards.

Prepare & display four (4) different individual desserts suitable for restaurant service. One (1) dessert is to be prepared twice for tasting purposes.

Present torte/gateaux of your choice with a maximum size 22cm x eight (8) portions. All components of the decoration and cake must be edible.

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions

60 minute live individual cooking competition including Lamb, Beef, Veal Main Course Live Challenge
Seafood Main Course Live Challenge
Poultry Main Course Live Challenge
Live Filled Pasta Challenge
Plant Based or Vegetarian Main Course Live Challenge
Paella Live Challenge
Tapas Live Challenge
Burger Live Challenge
Traditional Croquembouche Challenge
Dessert Live Challenge

Chefs of the highest calibre and skill level are invited to showcase their talents in front of the Fine Food audience. Individual and Team Categories for all 4 days.

10am - 5pm: Demonstration Kitchen

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions

11.00am Static Medal Presentations

10am - 5pm Individual Live challenges

1pm - 5pm Tabasco Hot List

Greg will provide tips & tricks on how to use Callebaut to get the best out of your baking offerings.

Greg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. he will be assisted today by current Bake Skills pastry champion, Ella Brenton who will shortly head overseas to the IBA international baking fair.

Jason will unpack the secrets that really good pastry & unique flavours can bring to delicious poppers.

Pastry Chef Hein Dandells brings a wealth of knowledge through his experience across large manufacturing and as a previous bakery owner.

Angelica will demonstrate how using Queen vanilla to produce delicious & profitable Christmas Desserts

Angelica is a highly skilled pastry chef with a diverse culinary background, working across renowned establishments such as Hotel Sorrento, Dinner by Heston, Donovans, The Langham hotel, Burch and Purchese, and San Lorenzo. Known for her creative approach, Angelica adds a modern twist to classic desserts, and concepts, delighting her guests with unique flavours, ingredients

Jason will show you that here really is a secret to a great meat pie

Jason Riley is a qualified Baker/Pastry Chef with 29 years of experience in the industry. Jason has worked in family bakeries and hotels in both England and Australia. He is in demand as an experienced cake and pastry judge across Australia on all things pastry.

Jason Riley

Peerless / EOI

Visit Bake Skills for the Champion Pastry Chef Announcement & Presentation

How to transform your current recipes to be vegan friendly without losing flavour or texture

Ryan Stevenson

DELAWARE NORTH MCG

Widely described as a modern-day hunter and gatherer, Elijah has made a global mark with his encyclopaedic knowledge and ingenuity in procuring and cooking with wild ingredients around the world and, as a result, has forged an impressive career and gained a substantial following in a short space of time.

Elijah recently left Loti St Kilda, and All of this, coming straight from a 4-year stint in China where he ran a large group of restaurants across the country, namely Botanik, that earned him multiple awards and accolades; including attending the World's Top 50 Restaurant Awards and Asia's Top 50 Restaurant Awards as an honorary guest for two consecutive years. Elijah chef and forager now based in-between Melbourne, Shanghai and overseas has an exciting list of new projects and upcoming venues in the works. In-between running Natures Pick his wild food company that makes Ronin Kelp Soy Sauce and more!

Elijah has also worked for Noma Australia as head forager & chef, Aria, Jonahs, Quay, Fishface and Darren simpson among some, across his 18 years of cooking.

Hear from pioneers & changemakers in the meat industry, Gundagai Lamb, Martins Ridge Farm and Macka's Pastoral talk about innovation, regenag, and carbon neutral and how they are changing the farming landscape. R.J. Lines will be in the kitchen cooking up some tastings of their premium NSW produce.

Lucy Allon

Straight To The Source

Ian Martin

Martins Ridge Farm

R.J Lines

One Penny Red

Robert Mackenzie

Macka's Black Angus

William Barton

Gundagai Meat Processors

How do you successfully scale from a handful of locations to dozens and beyond? In this talk, Nate Hatwell, Managing Director and Scott McComas Williams, Executive Chef, of The Love Tilly Group will share insights into how they’ve built The Love Tilly Group, and share tips on how to grow sustainably. How have they managed culture changes, scouted the best locations, overcome mistakes, in their path to growth?

Lucas Howe

Square

Nate Hatwell

Love Tilly Group

Scott Mccomas-williams

Love Tilly Group

How cafe and restaurant owners use digital solutions for fast, effective onboarding and training.

A Foodie Coaches Panel discussion.

Belinda Clarke

Foodie Coaches

Paul Spinoglio

Silvio's Italiano

Sven Almenning

Ananas / Speakeasy Group

Is your menu comprehensively costed?

Have all your recipes been assigned ingredient costs?

Have all the sub-ingredients been thoroughly costed?

A standardised costing sheet enables you to calculate the complete expense of a recipe, determine the food cost percentage, and consequently establish a suitable selling price.

Especially in today's landscape, this holds paramount importance for the culinary and business aspects of running a venue. Join this live demonstration to acquire the knowledge needed to fulfil these unique kitchen demands.

Let's cost a recipe!

Andrew Briese

CTB AND CO. - Cooking the Books

The hospitality industry is starting to embrace the capabilities of Generative AI to redefine customer experiences, enhance operational efficiency, and foster innovation. This dynamic session will delve into the real-world applications, challenges, and triumphs of implementing AI within the hospitality landscape. This session is aiming to equip audience members with insights and starting points for their own AI experiments.

Joanna Steuart

Applejack Hospitality

Rupert Walsh

InnovateGPT

Tim Kummerfeld

Foodie Coaches

Toby Jones

Toby Talks Tech

Sissel Rosengren, Managing Director of Food Industry Foresight, delivers an insightful overview of the Australian Foodservice Market. With her extensive expertise in the industry, she skillfully navigates through the state, size, and notable developments within this dynamic market.

Sissel Rosengren

Food Industry Foresight Pty Ltd

In this engaging and enlightening session, attendees will explore a curated selection of the latest AI-powered applications revolutionizing the food industry. Whether you're an entrepreneur running a small-scale restaurant or the CEO of a multinational food corporation, you'll find valuable insights to streamline operations, increase customer satisfaction, and maximize revenue.

Our expert speaker for this session is Business Futurist, Craig Rispin - who will guide you through the latest trends in AI, from smart inventory management tools that predict demand, to AI-powered recipe developers creating innovative menus. Discover how AI can enhance precision farming practices, ensuring sustainability and improving food quality. Learn about how advanced predictive analytics can optimize your supply chain, reducing waste and increasing efficiency.

We'll delve into real-world case studies of businesses that have effectively harnessed these technologies, providing you with practical strategies to implement in your own operations.

With a focus on practicality and future trends, this session is essential for anyone looking to elevate their food business to the next level using AI. Get ready to step into the future of the food industry, where technology and cuisine blend to create extraordinary outcomes.

Craig Rispin

The Future Trends Group

Join us for an insightful and inspiring discussion with Wes Lambert and Tony Green, prominent figures in the foodservice industry and a passionate advocates. In this engaging session, Wes and Tony will share their extensive expertise and firsthand experiences, shedding light on the critical role of advocacy in shaping a thriving and sustainable foodservice landscape. Don't miss this opportunity to gain valuable knowledge, learn from a seasoned advocates, and be inspired to make a difference in the foodservice world.

Tony Green

Australian Foodservice Advocacy Body

Wes Lambert

Australian Foodservice Advocacy Body

Join Chef Adam Moore who has worked with leading plant based protein developers, and a pioneer in culinary revolutions, as he leads an engaging panel session. The focus of the discussion will be on the significance of plant-based dining and its profound role in our future.

Chef Adam Moore

Culinary Revolutions

Join us on a sensory journey, exploring the innovation of coffee-friendly toothpaste.

Tim Manning

Tastebuds Toothpaste

We sit down with the people behind some leading Aboriginal owned and operated businesses IndigieEarth, Pundi Produce and ABC presenter and native horticulturist, Clarence Slockee to find out about authentic supply channels. Be the first to taste Pundi Bitters - Australia's newly launched Indigenous bitters company.

Clarence Slockee

Jiwah Pty Ltd

Dominic Smith

Pundi Produce

Elena Duggan

Straight To The Source

Sharon Winsor

Indigiearth

Tawnya Bahr

Straight To The Source

Feel energised as you taste Yogi Nectar; a live probiotic, kefir sparkling water.

Amy Colli

Straight To The Source

We take a look at some cutting-edge ingredients or products exploring innovation in food and drinks. This will be a showcase event where each of the producers will share their story while the audience tastes a progressive tasting including the first Australian-made baijiu Chinese distilled spirit.

Cathy Owen

Garlicious Grown

Chris De Bono

Sanyou Baijiu

Lee Towle

Longview Garlic

Stacey Allen

Claystone Meats

Tawnya Bahr

Straight To The Source

Note this competition starts at 9am for competitors only
The Nestlé Golden Chef’s Hat Award exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers. This Award offers apprentice and junior chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards.

Mark your calendars fro Tuesday September 12 because Adam Moore is about to take us all on a sensory adventure you won't forget. Dive into the captivating world of Australian Native Products' Lemon Myrtle. It's not just about the flavour; it's a whole experience, and nobody knows ingredients like Adam. Don't miss this chance to learn about this aromatic Aussie gem. Trust us, this is one session you won't want to skip

Five (5) varieties of six (6) portions with an appropriate sweet centrepiece.

The NAC is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. The best apprentice from each apprentice year and culinary student section from each state and territory are brought together to compete and decide the overall winners.
9am – 11am 1st Year Apprentice Cooks
11am – 2pm 2nd Year Apprentice Cooks
2pm-5pm Culinary Students

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions.

Maximum twelve (12) teams, two (2) chefs per team consisting of one (1) qualified chef & one (1) apprentice or trainee or student.
They will have 3 hours to prepare cook & serve a three (3) course menu for two (2) covers including
1. Vegan Entrée
2. Main course using size 16 whole Duck
3. Dessert

Chefs of the highest calibre and skill level are invited to showcase their talents in front of the Fine Food audience. Individual and Team Categories for all 4 days.

10am - 5pm: Demonstration Kitchen

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions

10am - 5pm Tabasco Team Challenge

9pm - 5pm National Apprentice Competition [9am access to competitors only]
9am – 11am 1st Year Apprentice Cooks
11am – 2pm 2nd Year Apprentice Cooks
2pm-5pm Culinary Students

Greg will provide tips & tricks on how to use Callebaut to get the best out of your baking offerings.

Greg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).

Jason will show you that here really is a secret to a great meat pie.

Jason Riley is a qualified Baker/Pastry Chef with 29 years experience in the industry. Jason has worked in family bakeries and hotels in both England and Australia. He is in demand as an experienced cake and pastry judge across Australia on all things pastry.

Jason Riley

Peerless / EOI

Angelica will demonstrate how using Queen vanilla to produce delicious & profitable Christmas Desserts.

Angelica is a highly skilled pastry chef with a diverse culinary background, working across renowned establishments such as Hotel Sorrento, Dinner by Heston, Donovans, The Langham hotel, Burch and Purchese, and San Lorenzo. Known for her creative approach, Angelica adds a modern twist to classic desserts, and concepts, delighting her guests with unique flavours, ingredients.

Jason will unpack the secrets that really good pastry & unique flavours can bring to delicious poppers.

Jason Riley is a qualified Baker/Pastry Chef with 29 years experience in the industry. Jason has worked in family bakeries and hotels in both England and Australia. He is in demand as an experienced cake and pastry judge across Australia on all things pastry.

Jason Riley

Peerless / EOI

How to transform your current recipes to be vegan friendly without losing flavour or texture

Ryan Stevenson

DELAWARE NORTH MCG

Three young gun chefs pushing the boundaries using secondary cuts of pork from NSW pork producers. The chefs will get creative with different techniques to preserve, pickle, smoke and ferment.

Bradley Schulz

Mapleton Public House

Mitchell Collins

Mitch Collins

Tawnya Bahr

Straight To The Source

Tom Hitchcock

Spirit House

As Artificial Intelligence and related technologies redefine the landscape of the hospitality industry, the question arises - are they augmenting operational efficiency or jeopardising the vital human element? This session explores this duality, discussing how AI can streamline transactions for businesses like fast-food chains, while enhancing personalised service for more human-centric organisations.

As AI increasingly influences customer preferences, traditional touchpoints like reviews evolve in importance. This session investigates the transformative shift, exploring how to strike the delicate balance between employing cutting-edge technologies for operational efficiency and preserving the irreplaceable human touch in hospitality.

Toby Jones

Toby Talks Tech

Hospitality businesses are the third place - a place where people hang out between home and work. Running hospitality businesses is about much more than just feeding people - it’s about building communities, celebrating and reconnecting with those around you, and creating safe spaces where people come together. In this talk, we discuss the role of hospitality in fostering communities and creating third places.

Adetokunboh Adeniyi

Little Lagos

Daniel Karjadi

Benzin Cafe

Jean Magalhães

Square

Shaun de Vries

Open Pantry Consulting | Principle of Hospitality

EasyVend’s Client Relationship Manager, Jayden Massoud will delve into how adapting technology into b2b business operations can cut costs, tackle staff shortages, and make your business thrive. Let's explore together how automation optimises resources, empowers business growth, and keeps clients happy in a competitive market.

Jayden Massoud

EasyVend By Jeal Tech

Join Natalie Bolt from The Table Food Consultants for an inspiring presentation on adopting an environmentally conscious approach to revolutionize your foodservice business and enhance its success.

Natalie Bolt

The Table Food Consultants

Join us for an insightful session that explores the high-stakes world of food industry startups. This session will illuminate the innovative trends that are attracting billion-dollar investments, making a transformative impact on the global food ecosystem.

Craig Rispin, Business Futurist who has been tracking investment trends for years will guide you through the complex landscape of food tech, revealing the startups that are catching the attention of venture capitalists and private equity firms. From plant-based protein startups and cultured meat technology to innovative food delivery services and cutting-edge agritech firms, we'll take a deep dive into where the smart money is heading.

You'll learn about the criteria that investors are looking for in successful food industry startups, including scalability, sustainability, and disruption potential. We'll also analyze successful case studies of recent billion-dollar investments, shedding light on what made these startups stand out in a highly competitive market.

Whether you're an entrepreneur seeking funding, an investor searching for the next big opportunity, or simply interested in the future of food, this session will equip you with the insights to understand this rapidly evolving sector.

Join us to delve into the fascinating realm where finance meets food, and discover the billion-dollar trends shaping the future of the food industry.

Craig Rispin

The Future Trends Group

Sissel Rosengren, Managing Director of Food Industry Foresight, delivers an insightful overview of the Australian Foodservice Market. With her extensive expertise in the industry, she skillfully navigates through the state, size, and notable developments within this dynamic market.

Sissel Rosengren

Food Industry Foresight Pty Ltd

The very experienced Chef Adam Moore will take restaurant owners on a flavorful journey, unveiling the secrets to finding true flavor in product and menu development. Drawing upon years of expertise and culinary mastery, Adam will delve into the essential elements that create a memorable dining experience that suits your venue.

Chef Adam Moore

Culinary Revolutions

Tokyo Lamington co-founder and chef, Eddie Stewart will work his magic to create some uniquely flavoured lamingtons showcasing Singing Magpie Produce, Pepo Farms and Solomon Gold dished up with a cold-brew coffee tasting from The KIND Coffee Co.

Edward Stewart

Tokyo Lamington

Marcus Warner

Pepo Farms

Sarah Frydman

Solomons Gold

Sue Heward

Singing Magpie Produce

Tawnya Bahr

Straight To The Source

World-class sustainability are at the heart of passionate award-winning producers, Chris Bolton Fish and Rocky Point Aquaculture. Learn about what's important to know and ask when you're sourcing your seafood.

Lucy Allon

Straight To The Source

Alex Prichard

Iceberg's Dining Room & Bar

Chris Bolton

Chris Bolton Fishing

Serena Zipf

Rocky Point Aquaculture

Join us for the first face-to-face Concept to Consumer Masterclass, presented by Straight To The Source and Quantal Bioscience in association with thinkfood. Unravel the mysteries of food science and discover the secrets behind creating exceptional food products, ensuring their quality, and satisfying the taste buds of consumers.

For more information, please visit: finefoodaustralia.com.au/whats-on/concept-to-consumer-masterclass/

Chef Adam Moore

Culinary Revolutions

Christopher The

Hearthe Cake Shop

Belinda Chapman

Quantal Bioscience Pty Ltd

Tawnya Bahr

Straight To The Source

Chloe Mcleod

Verde Nutrition Co

The NAC is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. National Apprentice Competition Final Year Apprentice Cooks.

Two (2) Competitors per team have (60) minutes to prepare & cook and twenty (20) minutes to serve 25 pieces of Yum Cha cuisines with appropriate garnishes and sauces, using duck, pork, seafood, beef and vegetables with accompanying sauces
- 1 x duck dish (5 pieces)
- 1 x pork dish (5 pieces)
- 1 x seafood dish (5 pieces)
- 1 x beef dish (5 pieces)
- 1 x vegetarian dish (5 pieces)

A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions.

Chefs of the highest calibre and skill level are invited to showcase their talents in front of the Fine Food audience. Individual and Team Categories for all 4 days.

10am-3pm Demonstration Kitchen

8am-1pm National Apprentice Competition [8am access to competitor online]

8am-1pm - Yum Cha Challenge [8am access to competitors only]

Greg will provide tips & tricks on how to use Callebaut to get the best out of your baking offerings.

Greg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).

We eat with our eyes, some great tips for decorating pastry shells

Pastry Chef Hein Dandells brings a wealth of knowledge through his experience across large manufacturing and as a previous bakery owner.

Join us at Bake Skills for the Champion Pastry Chef Announcement & Presentation.

Jodie will demonstrate how to use various textures in praline/bon bons to enhance Callebaut caramel chocolate flavours, with the addition of a fresh oozy caramel, fresh macadamia praline, crunchy buckwheat and a dash of Maldon sea salt.

Jodie Van Der Velden

Josophan's Fine Chocolates

Learn from leading chefs and venues about the challenges they face and the remarkable achievements they have made in their quest for a greener future. Discover ideas and leave inspired and equipped with practical tips to implement in your own businesses and communities from these forward-thinking venues who are waging an innovative war on waste.

Andrea Pinna

Salumi Australia

Julian Cincotta

Butter Sydney

Laura Boulton

Cassette, Kensington, owned and operated by Assemble Communities

Nick Smith

Rising Sun Workshop

Tawnya Bahr

Straight To The Source

As the hospitality industry responds to reduced spending, a tight labour market, and increasing costs, more and more venues are turning to technology to help their staff be more efficient and do more with less. In this talk, we’ll hear from leading venues about how they’ve tapped into technology to make bringing in customers, and delivering excellent service, easier.

Angela Kasimis

No.92

Drew Bowering

OpenTable

Kamilla Schou-Jensen

Square

Matt Whiley

Re

How successful business owners are using the latest digital tools to reduce costs with same-day information and easy-to-understand reports.

A Foodie Coaches panel discussion.

Katrina Maunier

Foodie Coaches

Robert Caruana

Smartpay

Steven Aspros

Mordeo Italian Restaurant

The food we eat is the greatest driver of biodiversity loss. Our food systems are responsible for a quarter of global greenhouse gas emissions. By 2050, we will struggle to feed a population of 9 billion people, unless we change the way we grow, produce and consume our food. Companies of all sizes are struggling with how and where to start addressing sustainability. Join Cara as she talks through what sustainability means for the food industry, why you should get started and how to differentiate with data. It’s easier than you think.

Cara Cooper

Calyx.eco

There are already well over 200 foodservice robotic solutions around the world. Hear about and explore the latest and most captivating developments in innovation, AI, IoT, digitization, automation, and robotics in foodservice.

Rod Fowler

Food Industry Foresight

As financial pressures mount in the culinary world, there is sentiment that an iPad could evolve into a chef's closest companion, potentially rivalling the significance of a trusty chef's knife.

In an environment where time is a precious commodity, especially when exceeding 45 hours per week, it's imperative to shift towards a smarter, more efficient approach rather than relying solely on arduous effort. Alongside the prevailing challenges concerning wage equity and mental well-being, the current excessive work hours are no longer tenable.

Join this session to explore the ways in which iPads and cutting-edge software can play a pivotal role in orchestrating a financially sustainable kitchen. Discover how these tools can contribute to the transformation of kitchen operations for the better.

Andrew Briese

CTB AND CO. - Cooking the Books

In today's fiercely competitive business landscape, staying ahead of the curve is crucial for success. As industries evolve and consumer preferences rapidly change, innovative product development is the key to capturing market share and winning customer loyalty. When it comes to unleashing creativity and enhancing your offerings, partnering with a skilled culinarian can be a game-changer for your business. Adam Moore A globally recognised Culinogist, Industry Thought Leader and Innovator has reshaped many Australian and Global Brands with this innovative approach.

Chef Adam Moore

Culinary Revolutions

Come taste and learn about Seaweedery's zero waste prawn oil and seaweed vinegar,

Elke Travers

Seaweedery

New season, single source air-dried pecans.

Mark Banning-taylor

Kootingal Pecan Company

With ever-growing movements towards mental and physical well-being, global food trends are aligning with healthier choices. Join us as we introduce two innovative producers putting nutrition and flavour front and centre, and producer chef Michelle (Mishy) Powell from Naturally Sauced whose mission is to create menus to help diners eat well, waste less and feel good, naturally. Adding insights on incorporating these products into menus that cater to conscious diners seeking nourishing meals without compromising on flavour, is renowned chef Adam Moore.

Lucy Allon

Straight To The Source

Chef Adam Moore

Culinary Revolutions

Geoffrey Harmuth

Homefarm Australia

Michelle Powell

Fatty Frog PTY Limited

Sarah Leung

Alg Seaweed

Celebrate the week that was with a fancy martini and lobster roll. Join the Straight To The Source team for a dirty martini mixed by SoHi Spirits using ALTO Olives brine. Joining them in conversation will be Michael from Australian Bay Lobster and Westerley Isbaih from ALTO. Let's go out with a bang learning from these inspiring Australian farmers, growers and producers.

Alex Doughty

SoHi Spirits

James Dalton

Australian Bay Lobster Producers

Lucy Allon

Straight To The Source

Tawnya Bahr

Straight To The Source

Westerly Isbaih

ALTO Olives