test timetable
Sweet Buffet Centrepiece Competition [Competitors Only]
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
This category includes any form of decorative and artistic display made from food materials.
Individual Live challenges Day 1
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
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
Demonstration Kitchen Day 1
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions
Food Truck Comp
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
ACF Culinary Challenge – Day 1
Australian Culinary 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 Food Truck Comp
Nestlé Golden Chef’s Hat – Day 1
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.
Chef Eddie Cofie – ACF Demo Kitchen
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!
Baking with Callebaut Day 1
ICC Sydney
Level 1 - Lower Exhibition Halls
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).
Producing Beef & Jalapeno Poppers
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Chef Peter Kuruvita – ACF Demo Kitchen
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 & Doug Piper – ACF Demo Kitchen
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.
Wild for Culinary Challenges
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.
Profitable Christmas Desserts
ICC Sydney
Level 1 - Lower Exhibition Halls
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
Decorating Shortcrust Pastry Shells
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Chef Karl Seidel – ACF Demo 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.
Four Different Desserts Competition [Competitors Only]
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
Prepare & display four (4) different individual desserts suitable for restaurant service. One (1) dessert is to be prepared twice for tasting purposes.
Demonstration Kitchen Day 2
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions
Individual Live challenges Day 2
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
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
ACF Culinary Challenge – Day 2
Australian Culinary 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
Nestlé Golden Chef’s Hat – Day 2
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.
Baking with Callebaut Day 2
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Baking with La Parisienne Croissants
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Profitable Christmas Desserts Day 2
ICC Sydney
Level 1 - Lower Exhibition Halls
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
Making Classic Meat Pies
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Chef Adam Moore – ACF Demo Kitchen
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
Champion Pastry Chef Announcement & Presentation
ICC Sydney
Level 1 - Lower Exhibition Halls
Visit Bake Skills for the Champion Pastry Chef Announcement & Presentation
Petit Fours/pralines Five x Six (5 x 6) [Competitors Only]
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
Five (5) varieties of six (6) portions with an appropriate sweet centrepiece.
Demonstration Kitchen Day 3
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions.
Tabasco Team Challenge Day 3
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
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
ACF Culinary Challenge – Day 3
Australian Culinary 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
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
Concept to Consumer Workshop [PAID EVENT]
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/
Baking with Callebaut Day 3
ICC Sydney
Level 1 - Lower Exhibition Halls
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).
Making Classic Meat Pies Day 3
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Profitable Christmas Desserts Day 3
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Producing Beef & Jalapeno Poppers Day 3
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Demonstration Kitchen Day 4
ACF Culinary Challenge Arena
ICC Sydney
Level 1 - Lower Exhibition Halls
A series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static & live individual competitions.
ACF Culinary Challenge – Day 4
Australian Culinary 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-3pm Demonstration Kitchen
8am-1pm National Apprentice Competition [8am access to competitor online]
8am-1pm - Yum Cha Challenge [8am access to competitors only]
Baking with Callebaut Day 4
ICC Sydney
Level 1 - Lower Exhibition Halls
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).
Decorating Shortcrust Pastry Shells Day 4
ICC Sydney
Level 1 - Lower Exhibition Halls
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.
Champion Pastry Chef Announcement & Presentation Day 4
ICC Sydney
Level 1 - Lower Exhibition Halls
Join us at Bake Skills for the Champion Pastry Chef Announcement & Presentation.
Individual Live Cooking Challenges
ACF Demo Kitchens
Individual Live Cooking Challenges
Session 1: A Series of 30 Minute Masterclasses
ACF Demo Kitchens
Day 1: A Series of 30 Minute Masterclasses
Session 1: Static Medal Presentations
ACF Demo Kitchens
Day 1: Static Medal Presentations
Sugar Paste Cakes & Wacky Cakes
ACF Individual Live Kitchens
Participants only, not open to visitors.
Sweet Buffet Centrepieces
ACF Individual Live Kitchens
Participants only, not open to visitors.
Petit Fours & Pralines
ACF Individual Live Kitchens
Participants only, not open to visitors.
Nestlé Golden Chefs Day 1
ACF Team Kitchens
Open to visitors from 10am.
Conference Snack Challenge
ACF Team Kitchens
Conference Snack Challenge
Session 1: Mayers Callebaut Chocolate with Pascal Janvier
Bake Skills
Mayers Callebaut Chocolate with Pascal Janvier - Day 1
Session 1: Versatile Custilla with EOI Peerless Foods
Bake Skills
Versatile Custilla with EOI Peerless Foods - Day 1
Session 1: Dairy Farmers Many Uses for Thickened Cream
Bake Skills
Dairy Farmers Many Uses for Thickened Cream - Day 1
Session 1: Decorating with Queen
Bake Skills
Decorating with Queen - Day 1
Session 1: Fantastic Pastry, Made Simple.
Innovation in Patisserie Stage
The quality of La Rose Noire to support your everyday solutions, meeting a range of customer dietary and cultural demands.
The ingredient to greater business success
Talking Tech
During this interactive session you will be asked to take a really deep dive into who your customers are and how you interact with them, without technology.
This session will make you think very differently about customer service, your team and your own approach to both your staff and your customer. This FREE ingredient will be a life changer for your business.
Removing Friction in Loyalty Programs and Increasing Member Engagement: The Power of Card Matching for One-Tap Payment and Loyalty
Talking Tech
Loyalty programs are a powerful tool for fostering customer loyalty and increasing engagement, but traditional programs often suffer from high friction points that can deter customers from fully participating. This panel will explore innovative strategies to streamline loyalty programs, focusing on the transformative potential of card matching technology to enable "one-tap payment and loyalty."
Palette to Plate: The Neuroscience of Food, Menu & Experience Design
Talking Tech
Can a simple choice of font initiate a sweet craving?
Can the way we edit food photography turn on hunger in the viewer?
How much influence does storytelling have on our purchasing power?
The saying goes that we eat with our eyes first, yet the reality is far more fascinating: it's the lightning-fast neural connections within our brains that brings this truth to life.
In this presentation, we delve into the realm of neuromarketing within the food, beverage and hospitality industries, uncovering strategies to harness the power of neural connections to positively influence consumers, shaping their experiences and perceptions of your brand.
By examining emerging trends and enduring shifts in consumer behaviour, we explore how brand marketing can be optimised and audience attention retained.
We'll demonstrate the intricate dynamics of written and physical storytelling, examining their profound impact on consumer perception and behaviour. Additionally, we'll take a look at the art and science behind menu design, uncovering techniques to encourage higher average expenditures, memorability, and brand value.
The Art of Kitchen Management – finding control and transparency on your costs
Talking Tech
We keep hearing that the past few years have been challenging for the hospitality industry - but does it have to continue?
As we all know, not many chefs or managers get their kicks from serving up numbers and food cost percentages, and managing a food service business is no easy task!
From purchasing and portion control to make-or-buy decisions, food cost percentages, and the importance of stocktaking, we will teach you easy ways to gain control and transparency over your kitchen costs.
Join us to master the art of kitchen management and ensure your business thrives!
Strategies for Business Success: Boosting Sales, Cutting Costs, and Maximising Profits with Technology
Talking Tech
Boosting Sales: Discover innovative approaches and digital tools to drive sales growth, expand market reach, and capitalize on revenue opportunities.
This session focuses on enhancing business performance and profitability through strategic use of technology. In this dynamic session, participants will explore actionable tactics for boosting sales, reducing expenses, and ultimately increasing profits. Through interactive discussions, hands-on activities, and practical examples, attendees will gain valuable insights into leveraging technology as a powerful tool for achieving financial success.
Session 1: Foodservice Industry Update
Talking Trends
OUR ECONOMY, OUR INDUSTRY AND OUTLOOK. How is the foodservice market travelling and what can be expected.
Future Menus 2024 – a global trend report by Unilever Food Solutions
Talking Trends
Learn about the 8 global food trends, set to shape the hospitality industry, in the presentation of the latest Future Menus trend report by Unilever Food Solutions ANZ. Countless hours of research and more than 1600 chefs across the globe have informed the compilation of these trends. The report is highly relevant for every food service business owner, chef and industry professional who understands that keeping on top means being on trend.
Adapting to the New Reality: Recipe for Success in Challenging Times
Talking Trends
This session, tailored for foodservice business owners and managers will share innovative strategies and practical insights on navigating the current landscape of rising costs, skill shortages, and evolving consumer spending patterns. Drawing from his extensive experience and culinary expertise, Chef Moore will inspire attendees to revamp their menus and service offerings, ensuring they not only survive but thrive in today's competitive market. Don't miss this opportunity to discover actionable solutions and transform your approach to meet the demands of today's diners.
Session 1: SAKE & SHOCHU
Talking Trends
A Brief Introduction to the National Beverages of JAPAN with Simone Maynard in collaboration with National Tax Agency, Japan
Session 1: There is a Robot in my kitchen! The global surge of Foodservice Robotics is here too!
Talking Trends
Join Rod Fowler for a compelling 45-minute presentation exploring the diverse landscape of foodservice robots worldwide. Discover how automation, AI, and robotics are transforming kitchens, from automated cooking and service to delivery . What are the real advantages and risks of these new technologies? This session offers a balanced view on the future of foodservice automation.
Presented by Global Victoria: Battle of the Sanga
The Source Kitchen
Culinary creativity meets sanga supremacy when teams from four leading Melbourne venues compete in the ultimate sandwich competition! The stakes are high with the winner taking home a Maka Leathergood’s professional knife roll. Who will be crowned the 2024 winner? Join us to find out!
Provenance, Plant-based and Preferences: Crafting Menus to Please
The Source Kitchen
With the growing demand for local ingredients and special diets, we've assembled a cracking team of experts - leading plant-based author Cherie Hausler, Executive Group Chef Tony Panetta and Accredited Practising Dietitian Michelle McCracken - to delve into the trifecta of menu development of flavour, nutrition, cost and how to craft menus to please!
Crafting a Captivating Drinks Menu: Tap Into the No-Lo Revolution
The Source Kitchen
Meet the disruptors shaping the booming non-alcoholic drinks industry! Join us for an in-depth session with Aaron Trotman, founder of NON World, and David Murphy from Lyre's Non-Alcoholic Spirit Co. Plus, be the FIRST to experience a new seasonal release from NON World, crafted with chef Matt Stone, who will showcase a dish matched with the limited edition blend.
Future of Work: Empowering Employees for Success
Future of Work: Empowering Employees for Success
40th Anniversary Celebration of Fine Food Australia
40th Anniversary Celebration of Fine Food Australia
Session 2: A Series of 30 Minute Masterclasses
ACF Demo Kitchens
Day 2: A Series of 30 Minute Masterclasses
Session 2: Static Medal Presentations
ACF Demo Kitchens
Day 2: Static Medal Presentations
Le Toque Blanches Awards for Excellence
ACF Individual Live Kitchens
Le Toque Blanches Awards for Excellence
Nestlé Golden Chefs
ACF Team Kitchens
Open to visitors from 10am.
Street Food Challenge
ACF Team Kitchens
Street Food Challenge
Session 2: Mayers Callebaut Chocolate with Pascal Janvier
Bake Skills
Mayers Callebaut Chocolate with Pascal Janvier - Day 2
Versatile Custilla with EOI Peerless Foods – Day 2
Bake Skills
Versatile Custilla with EOI Peerless Foods - Day 2
Session 2: Dairy Farmers Many Uses for Thickened Cream
Bake Skills
Dairy Farmers Many Uses for Thickened Cream - Day 2
Session 2: Decorating with Queen
Bake Skills
Decorating with Queen - Day 2
Tuesday Announcement of Champion Pastry Chef
Bake Skills
Tuesday Announcement of Champion Pastry Chef
Kirsten Tibballs Session 1: Layers of Chocolate
Innovation in Patisserie Stage
Kirsten presents an entremet that’s as pretty as a picture and just as delicious! Dive into layers of pistachio sponge, rich dark chocolate mousse, fresh raspberries filled with tangy raspberry gel, and luscious pistachio mousse. All of this is encased in a charming pistachio sponge fence and finished with cream and petit chocolate flowers.
Tarts Anon
Innovation in Patisserie Stage
Join founder of Tarts Anon, Gareth Whitton as he demonstrates his newest in-store creation, a cherry and whiskey dessert crafted with Cacao Barry Alto el sol.
Winning the War on Food Waste: High and Low tech solutions
Talking Tech
In this comprehensive presentation, we will dive into the pressing issue of food waste on a global scale, with a specific focus on the situation in Australia. We will outline the causes of food waste in both industry and homes, and highlight the many efforts underway to combat this problem. We will examine cutting-edge technological innovations and best practices, as well as key initiatives such as the consumer movement.
Join us as we uncover how technology, people, and culture are converging to dramatically reduce food waste and promote a more sustainable future.
The rise of electronics and digital systems in food safety – the benefits and pitfalls
Talking Tech
HACCP International is a product certification company that operates a scheme named Food Safe Equipment Materials and Services. This 3rd party certification scheme confirms that such items are suitable for use in the food industry and support food companies HACCP based food safety programmes.
HACCP food safety programmes have been used to manage food safety since the 1960’s. A food safety programme relies on records of inspections, checks and monitoring to demonstrate the food produced is within the permitted limits, or records of actions taken when products are out of specification.
In recent years, the food industry and HACCP International has seen the rise of electronics and digital systems to help manage food safety programmes. In this session, Rachel will discuss the benefit and pitfalls of some of these systems, and give some pointers on what to look for if implementing these. Some examples will include digital food safety software, temperature monitoring and recording, IoT pest monitoring.
In Conversation with Paul Ayyash – Founder of Hospo Dojo
Talking Tech
At the forefront of hospitality innovation, Paul Ayyash is the founder of Hospo Dojo, an online platform that’s transforming how food service professionals think, operate, and succeed. With unmatched expertise in optimising operations for efficiency and profitability, Paul has become a trusted authority in the industry.
This session offers you a rare opportunity to engage directly with Paul in an open Q&A format. It’s not just a talk; it’s your chance to get personalised advice from one of the industry’s leading consultants. Whether you’re grappling with kitchen management, refining your menu, or seeking ways to cut costs, Paul will address your challenges head-on.
Through this interactive session, you’ll gain actionable insights and learn the strategies and tools that can elevate your business to the next level. If you're serious about enhancing your hospitality game, this is the session you can’t afford to miss.
Enhancing the Restaurant Customer Experience at the End of the Meal: The Future of Digital Billing and Feedback Collection
Talking Tech
In the ever-evolving hospitality industry, enhancing the customer experience is crucial for retaining clientele and building brand loyalty. One critical but often overlooked aspect of the dining experience is the end-of-meal process. This panel will explore innovative solutions to streamline this stage through digital billing and efficient feedback collection.
The discussion will centre around how technology can simplify and enhance the payment process, making it more convenient and less time-consuming for customers. Panelists will examine the latest advancements in digital billing, such as mobile payment solutions, QR code payments, integrated billing systems, and how these technologies can be seamlessly incorporated into restaurant operations.
Sustainability in Foodservice
Talking Tech
Food wastage, greenwashing, DE&I and social impact are critical components to a successful business in 2024. This panel discussion will explore the critical role of sustainability in the foodservice and hospitality industries, examining how businesses can innovate and adopt practices to mitigate environmental impact while enhancing operational efficiency and brand building.
Hospitality Data – Marketing Masterclass
Talking Tech
How to use the data that your business already creates to turn first time visitors into loyal regulars.
1. Knowing the challenges - economics, no more third-party data, tougher regulations and more data than ever
2. Understanding the data you already have - first-party behavioural data hidden in your business systems, hands free tools, the data a customer tells you about themselves
3. Building impactful customer journeys that stand out from the crowd - welcome & onboard, engage, surprise & delight, retain & tell your story
4. How to stand out from the crowd
5. Our best tips for capturing and using your data to turn your customers into regulars
Taste of the Future
Talking Trends
Imagine a kitchen where tablet devices guide your every decision, robots expertly assemble your burgers, and intelligent software optimises your purchasing decisions. Welcome to the future of hospitality! Join us on an exciting journey to explore what tomorrow's menus and kitchens will look like. From innovative menus and the next high-quality ingredients to cutting-edge software and equipment, the future promises cost savings and better control over every aspect of your culinary operations.
Don't miss out on this transformative ride—embrace the future with me!
Future Menu Trends, Keynote Session with 3 Leading Chefs
Talking Trends
Learn about the global food trends set to shape the hospitality industry and get inspired by venues, who are leading the way in bringing to life 2 of the most pertinent trends: Low Waste Menus and Modernised Comfort food. Learn best practice from our 3 panellists: Darren Robertson, Chef and Co-owner of Three Blue Ducks & Rocker, North Bondi; Julian Cincotta -Owner/COO/Exec Chef of Butter Sydney and Betizen; and Henrique Marcello Turra - Managing Director & Business Impact Leader of Radish Events.
Session 2: SAKE & SHOCHU
Talking Trends
A Brief Introduction to the National Beverages of JAPAN with Simone Maynard in collaboration with National Tax Agency, Japan.
Turning Data Into Action Session 1: Exploring opportunities in the Australian Foodservice Market
Talking Trends
In a crowded market, how can you get ahead of the competition and differentiate your business? It all begins with market research. In this eye-opening session, Mike Provencher, Head of Customer Success at Brizo FoodMetrics, will share how using new data and insight tools can help any business no matter their size.
Presented by Global Victoria: Snack Attack!
The Source Kitchen
The allure of bar snacks is on the rise. Come and hear from five leading Melbourne chefs showing off their favourite flavour-packed bar snack and snack menu inspiration. Join us for some savoury sensations, crispy temptations and finger-licking inspiration!
Sharing the Love of Lamb
The Source Kitchen
Celebrating Australian lamb and its potential on QSR and large venue menus. Join Nicolas Georges of Grill’d, Will Barton CEO of Gundagai Lamb, Culinary Director Markus Werner from Delaware North, Catherine Golding and Sam Burke from MLA to explore how lamb can add value to foodservice menus. Learn how collaborations such as the Grill’d x Gundagai lamb burger and the MCG's Paddock to Plate activation are sharing the love of Aussie lamb.
Presented by Global Victoria: Discovering the Seasonality of Indigenous Ingredients
The Source Kitchen
With the demand for native ingredients on the rise we're joined by chef Sam May from the National Indigenous Culinary Institute as they guide us through a better understanding of the six seasons of Indigenous seasonality. Gain insights into seasonal nuances, authentic sourcing practices, and innovative culinary applications that will elevate your menu.
Rewards and Loyalty Programmes
Rewards and Loyalty Programmes
Session 3: A Series of 30 Minute Masterclasses
ACF Demo Kitchens
Day 3: A Series of 30 Minute Masterclasses
Session 3: Static Medal Presentations
ACF Demo Kitchens
Day 3: Static Medal Presentations
NAC 1st Year Medal Presentation
ACF Demo Kitchens
NAC 1st Year Medal Presentation
NAC 2nd Year Medal Presentation
ACF Demo Kitchens
NAC 2nd Year Medal Presentation
Team Challenge Medal Presentation
ACF Demo Kitchens
Team Challenge Medal Presentation
4 Different Desserts
ACF Individual Live Kitchens
4 Different Desserts
National Apprentice Competition
ACF Individual Live Kitchens
9am – 11am 1st Year Apprentice Cooks
11am – 2pm 2nd Year Apprentice Cooks
2pm - 5pm Culinary Students
Team Challenge Competition
ACF Team Kitchens
Team Challenge Competition
Mayers Callebaut Chocolate with Pascal Janvier – Day 3
Bake Skills
Mayers Callebaut Chocolate with Pascal Janvier - Day 3
Session 3: Versatile Custilla with EOI Peerless Foods
Bake Skills
Versatile Custilla with EOI Peerless Foods - Day 3
Session 3: Dairy Farmers Many Uses for Thickened Cream
Bake Skills
Dairy Farmers Many Uses for Thickened Cream - Day 3
Decorating with Queen
Bake Skills
Decorating with Queen
Session 2: Fantastic Pastry, Made Simple
Innovation in Patisserie Stage
The quality of La Rose Noire to support your everyday solutions, meeting a range of customer dietary and cultural demands.
Kirsten Tibballs Session 2: Layers of Chocolate
Innovation in Patisserie Stage
Kirsten presents an entremet that’s as pretty as a picture and just as delicious! Dive into layers of pistachio sponge, rich dark chocolate mousse, fresh raspberries filled with tangy raspberry gel, and luscious pistachio mousse. All of this is encased in a charming pistachio sponge fence and finished with cream and petit chocolate flowers.
Vegan & Gluten Free Entremet by Kevin Gully – Gateaux by Marc Frissard
Innovation in Patisserie Stage
Join Kevin from Gateaux by Marc Frissard as he demonstrates a vegan and gluten free delectable chocolate and hazelnut entremet. With elements of vegan and gluten free hazelnut cremaux, chocolate mousse, sponge, chocolate and hazelnut crunch and glaze crafted with Cacao Barry TBC
AI vs Traditional Marketing – How to Market in 2024
Talking Tech
Understand the key differences and benefits of AI-driven versus traditional marketing strategies in the food and wine industry.
Identify practical ways to integrate AI into marketing efforts without losing the personal engagement crucial to the industry.
Learn how to leverage AI technologies to enhance brand visibility, customer engagement, and sales, specifically within the Australian market context.
Gain insights into real-world examples of successful AI marketing applications and how they compare to traditional methods.
Develop strategies for effectively combining AI and traditional marketing to create a cohesive, impactful marketing approach for 2024 and beyond.
Recipe to Riches
Talking Tech
Calling all chefs - this one is for you!
Costing recipes and menus can be time-consuming and let’s be honest, not always fun. But what if there was a way to make it easier and more efficient?
Join us to learn techniques for achieving better food cost percentages, controlling costs per portion including incorporating labour and finally, the importance of balancing your menu engineering.
Elevate your culinary skills and turn your recipes into riches!
The Evolution of Tipping Technology and Its Impact on Staffing: Enhancing Tips to Attract and Retain Top Talent of Tipping
Talking Tech
Tipping has long been a crucial component of the hospitality industry, significantly affecting staff morale, retention, and overall service quality. With the advent of new technologies, the process of tipping can be streamlined and enhanced, providing a seamless experience for customers and ensuring that staff receive the rewards they deserve. This panel will delve into the latest advancements in tipping technology, exploring how these innovations can help reduce staff churn and attract top talent by facilitating higher and more consistent tips.
AI in Hospitality: Present Innovations and Envisioning Future Pathways
Talking Tech
In hospitality, Artificial Intelligence (AI) is emerging as a pivotal force. This presentation delves into the current and future applications of AI within the sector, focusing on real-world use cases and potential advancements. Today, AI manifests in various facets of hospitality, from personalised guest interactions, service robots, generative AI in written and image forms, and virtual assistants to sophisticated data analytics driving strategic decisions. These technologies can not only enhance customer satisfaction but also streamline processes, reduce costs, and improve revenue management.
FCSI. The bond between Design and the Chef
Talking Tech
Glenn Flood as facilitator (referee) will be challenging the designer and the Chef to tease out the friction that explodes during the planning of a restaurant kitchen. Executive Chef, Stephen Nairn of the renowned LK Group does not hold back. Andrew Brain, director of Foodservice Consultants Australia, discusses the challenges of feeding the Chef’s expectations to the design team. Expect fireworks.
How to properly launch a restaurant: the digital plan
Talking Tech
I'll keep it short. My mission (and why I built a hospo only agency) is to help. Help the people within the hospo, food and beverage space, because when it comes to marketing, the vast majority does the same errors, over and over.
Whether is pre launch or existing, I have 100+ of case studies, and I could translate them into simple language, no jargon needed: just a simple how to. 1. After attending this seminar, attendees will be able to create a marketing plan to launch a restaurant.
2. After attending this seminar, attendees will be able to better understand the digital environment.
3. After attending this seminar, attendees will be able to identify current areas in their marketing that are lacking.
AI Automation of Almost Anything in Food Service
Talking Trends
Get ready to dive into the exciting world of AI in food service! Join our lively session on "AI Automation of Almost Anything in Food Service" and discover how cutting-edge tech is shaking up the industry from farm to fork.
Preserving and growing your food group
Talking Trends
In a challenging and quickly-changing environment, there are many factors to consider when looking to preserve and grow your food group for success. Luke, Ari and Vlad will look to address important considerations around group structure, asset protection, technology and strategies for both preservation and growth. These directors from KPMG will also be happy to answer any questions or commercial concerns that might be raised from their session.
Session 2: Foodservice Industry Update
Talking Trends
OUR ECONOMY, OUR INDUSTRY AND OUTLOOK. How is the foodservice market travelling and what can be expected.
Turning Data Into Action Session 2: Exploring opportunities in the Australian Foodservice Market
Talking Trends
In a crowded market, how can you get ahead of the competition and differentiate your business? It all begins with market research. In this eye-opening session, Mike Provencher, Head of Customer Success at Brizo FoodMetrics, will share how using new data and insight tools can help any business no matter their size.
Flying High: Unveiling the Strategies Behind Delivering 64 Million Premium Quality Meals Annually
The Source Kitchen
Join us for a candid conversation about serving up high-quality meals on an epic scale! Hear from APAC Head of Culinary for dnata Catering & retail, Robert Smithson, to discover what goes into serving 64 million premium meals annually for 49 of the world's flagship airlines including Qantas First Class. Fasten your seat belt as we will be dining in the clouds in this session.
Chops to Charcuterie: The Versatility of Australian Pork
The Source Kitchen
Join Exec Chef Brendan Katich from Nomad Group, charcutier Mick Nunn from Salt Kitchen Charcuterie, and pork farmer Judy Croagh from Western Plains Pork to celebrate Australian pork. Discover its quality, sustainability, and versatility through a pig breakdown, a culinary demonstration of Nomad’s signature pork chop dish, and Salt Kitchen Charcuterie's whole beast philosophy.
Where’s the Sweet Spot?
The Source Kitchen
Join pastry chef Kay-Lene Tan and chocolatier Dean Morgan from Zokoko, to learn tips and tricks to elevate cost-effective desserts on your menu featuring premium Australian ingredients including hand-crafted chocolate, single-origin nuts and seeds, and Singing Magpie Riverland fruit.
Profit Workshop by Foodie Coaches
Profit Workshop by Foodie Coaches
Session 3: Mayers Callebaut Chocolate with Pascal Janvier
Mayers Callebaut Chocolate with Pascal Janvier .
NAC Culinary Student Medal Presentation
NAC Culinary Student Medal Presentation
Session 4: A Series of 30 Minute Masterclasses
ACF Demo Kitchens
Day 4: A Series of 30 Minute Masterclasses
Awards Presentation
ACF Demo Kitchens
Awards Presentation
Torte or Gateaux for 8
ACF Individual Live Kitchens
Participants only, not open to visitors.
National Apprentice Competition Final Year Apprentice Cooks
ACF Individual Live Kitchens
Open to visitors from 10am.
Session 4: Mayers Callebaut Chocolate with Pascal Janvier
Bake Skills
Mayers Callebaut Chocolate with Pascal Janvier - Day 4
Session 4: Versatile Custilla with EOI Peerless Foods
Bake Skills
Versatile Custilla with EOI Peerless Foods - Day 4
Dairy Farmers Many Uses for Thickened Cream
Bake Skills
Dairy Farmers Many Uses for Thickened Cream
Thursday Announcement of Champion Pastry Chef
Bake Skills
Thursday Announcement of Champion Pastry Chef
Mojito Baba
Innovation in Patisserie Stage
If you're a fan of mojitos, this demonstration is just for you! Join us as Jimmy Clair demonstrates how to create the perfect Mojitos Baba using our Campina butter and Callebaut chocolate.
Reducing Costs in the Australian Hospitality Industry: Comprehensive Strategies for Sustainable Savings
Talking Tech
The Australian hospitality industry is continuously challenged by rising operational costs. To remain competitive and profitable, businesses must explore a variety of cost-reduction strategies. This panel will provide a comprehensive overview of innovative approaches to cutting costs across multiple facets of the industry, including payment processing, delivery services, and operational efficiencies.
MSC, A Solution to Supply Chain Integrity for Sustainable Seafood
Talking Trends
MSC, a solution to supply chain integrity for sustainable seafood.
Billions and Billions Invested in the Food Industry – Craig Rispin’s Annual Report on the Food Industry Startup Market
Talking Trends
Dive into the explosive world of food industry startups with Craig Rispin's annual report. Craig uncovers the latest trends, innovations, and investment opportunities shaking up the food sector. From groundbreaking tech to disruptive business models, discover how startups are transforming the way we grow, produce, and enjoy food.
Whether you're a food industry investor, entrepreneur, or food industry professional, this session offers invaluable insights into the dynamic and lucrative startup market. Get ready to be inspired and informed about the future of food!
Session 2: There is a Robot in my kitchen! The global surge of Foodservice Robotics is here too!
Talking Trends
Join Rod Fowler for a compelling 45-minute presentation exploring the diverse landscape of foodservice robots worldwide. Discover how automation, AI, and robotics are transforming kitchens, from automated cooking and service to delivery . What are the real advantages and risks of these new technologies? This session offers a balanced view on the future of foodservice automation.
Anything Goes…with Onions
The Source Kitchen
From innovative to irresistibly flavoursome, the talented teams from Hotel Esplanade's Mya Tiger and Garden State Hotel's Tippy Tay will demonstrate the creative ways they showcase Australian onions as a hero ingredient on their menus.
Presented by Global Victoria: Reduce, Reuse, Repurpose, Recycle, Rescue
The Source Kitchen
Learn from leading chefs and venues about 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 business!
Straight To The Source of Australia’s Finest Seafood
The Source Kitchen
Dive in to an immersive seafood masterclass cooked up by young gun Tom Hitchcock, meet some of Australia's finest seafood producers and the dynamic face behind The Fish Girl, Umar Nguyen. And, we'll announce the winner of our Smeg FAB5 giveaway!
Yum Cha Challenge
Open to visitors from 10am.
Ozharvest Donation
Ozharvest Donation