Timetable

The Australian Specialty Tea movement will join together for the 2nd Annual Australian World Tea Brewers Cup (WTBC) at Fine Food Australia 2017. Now in its third year, the WTBC is truly an international event. Competitors will fight to win the Australian league of the WTBC, the champion flying all expenses paid to Shanghai to compete against the best tea brewers in the world at the 2018 SIAL China WTBC Championship in early May 2018.

The WTBC competition is committed to advancing the speciality tea industry, embracing new developments in technology and, the skills and creativity of the competitors. Last year, for the first time in any tea competition, the pH level and TDS were set to a competition standard – the result was a noticeably superior quality of tea infusions presented to the judges. It is innovations like these that are shaping the tea industry! See below for the confirmed judges of the 2017 event.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Tuscan Chicken party pies.

Competitors must produce a range of products, including: Rye Sour Dough, White Sour Dough, Judges Choice Dough, Baguettes, Danish Pastries, Pretzels, Brioche, Bread Dough for Bread Model or Plaque Showpiece and Plated Sandwiches/ Rolls.

This interactive session, hosted by Ken Burgin from Profitable Hospitality, will feature Small Business Ombudsman Kate Carnell and John Corias, Senior Partner from mas accountants. Audience members will have the opportunity to ask questions, and get insight on issues into small business management, understanding employer obligations, and what support there is for small businesses.


Operational efficiency goes back to a number of factors, but the fundamental factor is - will it work from a patron experience point of view? The perfect bar sits in the sweet spot between operational efficiency and creating your bar as a true destination. Come and listen to some of the best bar designers in the industry and learn about the fundamental steps of how to design your bar and create an experience that makes the customer want to come back for more.


Hot Sydney pastry duo John Ralley (patissier) and Steve Anderson (baker) of Alexandria's stylish Textbook Patisserie will offer insights into making the perfect croissant and reveal their stunning new creation, the tri-colour croissant. This illuminating demonstration will aslo show some cutting-edge pastry technology in action.


As the hospitality game grows fiercer in competition, it becomes harder to differentiate your venue from the rest. Come and listen to PS40 co-owner Michael Chiem and Union Electric’s Huw Griffiths talk about how they have created their bars to be seen as leaders in the Australian bar industry. They will discuss diversified business models, what it takes to work together with the hospitality community, and discuss key trends happening overseas and how to incorporate these in to your bar.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

Cult Melbourne patissier Nic Poelaert brings his famed Choux Patisserie eclairs to Sydney for this action-packed demonstration. With Gourmet Traveller having declared Nic's eclairs Australia's best, expect to be inspired in this masterclass of imagination and technique. Nic will be assisted on stage by Qbo chef Mattia.


Does managing your drinks suppliers take too much time? Do you feel constrained by your contracted drinks offering? Wanting to mix up your small producers with well-known bigger brands? This session will talk about the pro and cons of small vs. big suppliers, how to maximise your contracted drinks offering without sacrificing the niche boutique ‘must have’ drinks, and how to support the small guys whilst making your life easier.


Making your mark on the hospitality and foodservice industry is no easy feat, many people have great ideas but no idea where to start. Learn the tips and tricks of how to be successful from seasoned entrepreneurs and get a headstart on how to make your great idea the next big thing.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Smokey Pork & Bourbon party pies.

Are you a current or aspiring professional in the bar industry and want to learn from some of Australia’s best and most successful bar owners? Come and listen to their success stories and learn about the challenges they faced, and what it took for them to rise to the top.


An exciting look into the future of the Foodservice Industry covering innovation, technology and digital disruption that will, no doubt, have an influence on how we work, what products we provide and our financial success. Featuring keynote speaker, Craig Rispin, Business Futurist, and Sissel Rosengren. Enjoy an educational and stimulating seminar followed by a chance to network with industry peers.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

Join renowned chocolate artisan Jessica Pedemont as she showcases the latest exciting chocolate-tempering technology and shares some fresh recipes for her favourite salted caramels and hazelnut spreads.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

A great design can make a great difference to a restaurant’s success. In this session, hear from Rachel Luchetti, of Luchetti Krelle and Chris Grinham, of H&E Architects, on why it matters that your establishment looks as best as possible. They’ll share case studies, and give tips on how to design a beautiful restaurant.


Australia is now in the second gin craze with the boom of boutique gins. Why has gin suddenly gone nuts in Australia and what is it all about? Come and listen to eight of Australia's most influential distilleries making headway in Australia and overseas, whilst tasting their premium gins that you must have on your drinks list. This session will be capped at 40 people for the tastings - first in, first served!

The gins that you'll be invited to taste include:
- Byron Slow Gin by Brookie's, presented by Eddie Brook
- Australian Dry Gin by Manly Spirits, presented by Tim Stones
- Old Tom Gin by Kangaroo Island Spirits, presented by Sarah Lark
- Green Ant Gin by Adelaide Hills Distillery, presented by Toby Kline
- Sydney Dry Gin by Poor Toms Gin, presented by Griffin Blumer
- Signature Dry Gin by Archie Rose, presented by Nigel Weisbaum
- Premium Dry Gin by Patient Wolf Gin, presented by Matt Argus
- Bloody Shiraz by Four Pillars, presented by Stuart Gregor

The mixer for this session is sponsored by Fever Tree. Water sponsored by Lurisia. Glassware sponsored by Spiegelau.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Honey Mustard Chicken party pies.

In this special demonstration, Italy's supreme gelato master Massimo Conti will reveal the tips to making the world's best artisan and natural gelato. Having made gelato since 1982, Massimo will bring a lifetime of experience to the stage as he prepares an astonishing sorbet featuring the flavours of pears cooked in red wine, using Italy's breakthrough Icetech technology.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia

This session will cover puff pastry preparation, mixing and demonstrating how to prepare the dough.

Knowledge is power – learn and share insights with some of the most experienced export managers in the food and beverage industry.

Strength in numbers – network with exporters as you look to start and grow your international journey.

Listen to the industry panel share how they select markets and develop market entry strategies. Understand how they connect with buyers, other suppliers, in-market regulators and export support agencies and learn how they build their product pitch and promotional programs.


The Australian Specialty Tea movement will join together for the 2nd Annual Australian World Tea Brewers Cup (WTBC) at Fine Food Australia 2017. Now in its third year, the WTBC is truly an international event. Competitors will fight to win the Australian league of the WTBC, the champion flying all expenses paid to Shanghai to compete against the best tea brewers in the world at the 2018 SIAL China WTBC Championship in early May 2018.

The WTBC competition is committed to advancing the speciality tea industry, embracing new developments in technology and, the skills and creativity of the competitors. Last year, for the first time in any tea competition, the pH level and TDS were set to a competition standard – the result was a noticeably superior quality of tea infusions presented to the judges. It is innovations like these that are shaping the tea industry! See below for the confirmed judges of the 2017 event.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Smokey Pork & Bourbon party pies.

Competitors must produce a range of products including: Baked Cheesecake, Choux Pastry & Croquembouche, Choux Pastry – Eclairs, Competitors Choice Plated Dessert and a Callebaut Chocolate Innovation Entremet.

Join spirited baker Dean Tilden as he shares the story of his remarkable journey to Australian selection for next year's World Bakery Masters in Paris. Dean will be joined on stage by the Australian Baking Team's bakery coach, Brett Noy, as the pair show off some of the cutting-edge products they have been testing ahead of the competition.


Too many beer lists are second thought in venues, with some offering a list of seven different lagers to customers looking for choice. Discover how to curate a unique beer list tailored and aligned to your venue, offering diversity to your customers and profit to your business.


Nearly a quarter of food bought by restaurants and cafes is thrown away, an issue that Dianne McGrath is seeking to change. Dianne co-founded and is a researcher for Watch My Waste, a program dedicated to finding the solution to the vast amount of waste occurring in the foodservice industry. In this session, Dianne will share some of the research, as well as insights into how to prevent food waste.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

Brand collaborations have been around for a very long time, but in today’s world of “fast food media” attention spans are shortening and new collaborations are everywhere we look. Smart collaborations are an opportunity to work with a company that targets the same demographic of consumer as you do, but in a unique, memorable and effective way.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

One of the most recognisable names in Australian desserts, Melburnian Darren Purchese knows his way around any sweet counter. Darren will launch his brand new creation, a pine lime and licorice cake, exclusively for us. This is one not to be missed.


Supporting staff is imperative - it means they enjoy their work, and your business profits. However it can be a challenge, especially as hiring millenials becomes a perennial issue. This session will highlight what staff look for in support, how millennials have different expectations and what you can do to keep your business strong.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Honey Mustard Chicken party pies.

Craft beer is one of the fastest growing liquor segments and is definitely here to stay. Keep up with all of the latest style and flavour trends whilst understanding how they best suit and can be leveraged in your venue. Come and taste five different craft beers currently booming in the industry. This session will be capped at 40 people for the tastings - first in, first served!

Beers to taste include:
- Pale Ale by Pirate Life
- Mid IPA by HOBO Brewing
- Hawke’s Lager by Hawkes Brewing
- Sonic Prayer IPA by Modus Operandi
- Dark ale by Moo Brew

Water supplied by Lurisia.


Gigi will create a 2 tier tropical cake using ganash and a spray finish. The flavours of the cake will be brazilian caramel “doce de leite” and tropical Ravifruit puree finished with a coconut ganash. Gigi will be assembling the tiers, finishing sharp edges, spraying with a textural finish.


Australia has a high percent of people having to manage food allergens and intolerances. As this is a growing market segment, it is important for the hospitality industry to be ready and able to cater for customers with allergens and intolerances. Writing a menu which helps customers to choose meals items is important to enjoy the dining experience. Having the confidence to establish a menu which clearly outlines safe allergen and intolerance meals is a strong marketing strategy. Equally important is understanding the consumer dining experience and how important the written menu is. This talk will focus on how the hospitality industry can improve menu planning, sales, and the dining experience to build a reputation of a safe place to eat.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

Daria will be demonstrating an enrobed white chocolate and preserved lemon fudge, including making a hand made transfer sheet for garnish.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

Natural, minimal intervention, wild and biodynamic wine terms have all been fired around the industry for years, but what do these mean for your drinks list? How do you introduce them to your wine offering and what should you be looking for in the glass. With charismatic importers of fine, fun wines and a local producer of minimal invention wines, we’ll talk and taste about quality wild wines for your winelist. This session will be capped at 40 people for the tastings - first in, first served!

The wines that you'll be invited to taste include:
- Born & Raised – Sauvignon Blanc – Sunbury Vic
- Jean-Marie Berrux (Meursault, Burgundy) - Le Petit Tetu - Chardonnay
- Zelige Caravent (Pic-St-Loup, Languedoc) - Joli Coeur - Carignan

Water supplied by Lurisia. Glassware sponsored by Riedel.


With the likes of 3D printed food and new superfoods regularly making headlines, there’s no doubt that the future of food is an exciting one. However, understanding what it actually means, and the impact it will have on the foodservice and hospitality industry is an entire conversation in itself. Hear from Sissel Rosengren, Managing Director for Food Industry Foresight on forecasts for the industry and what business owners need to be aware of.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

The last few years has seen Australia’s food landscape shift dramatically, as mobile apps, home delivery and consumer demand has changed how food is served. Dave Malcolm, of Marley Spoon, is changing how people cook dinner, while Phil Tran, of Tayble, is flipping the foodservice industry around by giving consumers the power to order without any wait staff, from their table. Hear from Dave and Phil as they share on what this kind of disruption means for the future of the food industry.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Tuscan Chicken party pies.

Learn how to use chocolate cups and decorations to upscale your desserts for higher price points and increased margins. Chef Mark, will demonstrate a number of quick and easy ideas to transform basic brownies, cupcakes, and doughnuts into extraordinary desserts.


With cocktails more popular than in prohibition New York, what better time than to add them to your drinks list? Just because you’re not a cocktail bar doesn’t mean you shouldn’t have a solid cocktail offering and miss potential revenue. Hosted by Nigel Weisbaum from Archie Rose, with a live demonstration from ex-bartender of the year, Michael Chiem from PS40, you'll be able to talk and taste your way to producing perfect 101 cocktails. This session will be capped at 40 people for the tastings - first in, first served!

Water supplied by Lurisia.


This session will cover puff pastry preparation, mixing and demonstrating how to prepare the dough.

The WorldSkills Australia 2017 Regional Competition for Cookery will take place at the Nestle Golden Chefs Hat Award kitchens, located at the back of the Upper Halls on Level 4 of the ICC Sydney Exhibition Centre.

The 18 Competitors are required to prepare a main course and dessert within a five hour time limit. Competitors will be marked on the following:
- Work Organisation and Management
- Personal Presentation, Personal Hygiene
- Work Station Hygiene, Food Storage, Wastage
- Menu, Food Order
- Food Preparation Skills - Technique, Process
- Appropriate Cookery Skills and Methods
- Presentation and Tasting of Dishes

This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Honey Mustard Chicken party pies.

Competitors will create a range of products including: Three Quarter Puff Pastry Products, Gourmet Pie Competition, Special Occasion Cake and Bake Skills Bread Model or Bread Plaque.

Hear from renowned industry innovators as they discuss their inspiring adventures in food. Event includes a gourmet brunch served with sparkling wine. Complimentary goodie bag included.

All profits donated to charity.


Glass care and presentation are vital in setting up your restaurant or bar. Andrew Brett from Winterhalter, Mark Baulderstone from Riedel along with other industry operational managers, will be discussing how they save thousands using modern glass polishing systems and correct glass care practices. Find out how the top players manage their businesses!


Food safety is an incredibly important part of a foodservice and hospitality business. Proper hygiene, facilities management and processes ensure a well kept business, and keep any risk of disease or contamination away. With new technology entering the industry that makes these processes easy, Michael Jones, of Commercial Kitchen Design, will explain what tools there are to assist better monitoring and management.


From blue algae to beetroot, what's the hype on these lates? Who's buying them, and do you need to stock them? This session will feature demonstrations and taste tests of all the new latte flavours, allowing you to taste, learn and discuss the benefits of each product to your menu.


Watch as Christopher The sets the stage for the makeover of all makeovers. Christopher turns the Black Forest cake into a plum infused, matcha fueled Japanese inspired treat.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

Driving revenue from your captive audience, whilst ensuring a positive and lasting experience is critical in modern hospitality. How do you increase the wine spend of your guests? Hear from some of our best sommeliers and winemakers on maximising the wine spend with tips covering the art of the hand sell, reading customers wine preferences, training, wine list choice and food and wine matching.


Influencers might be new to the industry, but they've proven very powerful. Understanding who they are, and how to interact with them could create important allies for your business. Knowing how to engage with them means you'll be placed to get your brand in front of the right people at the right time.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

Being able to upsell is core to a solid business strategy that maximises opportunities for revenue. In this session, hear from Edward Mantel, GM Sales & Marketing for Priestley's Gourmet on the strategies behind upselling, value adding and how to create a successful sales strategy.


PreGel Australia, the market leader in gelato and pastry ingredients, together with acclaimed Italian chef Domenico Croce, present to you the Gelato Chequerboard Entrement. This elegant dessert is made evermore effortlessly with the use of silicon moulds, combining gelato and pastry to create a dessert even the most accomplished chef would be proud of.


Silverchef trends highlights cash flow as the number one biggest anticipated challenge across all foodservice and hospitality sectors. Costs are increasing across the board but businesses are reluctant to pass these costs onto their customers. Trudi Yip will share practical advice on how to better manage your cash flow.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Tuscan Chicken party pies.

Representing Australia in the Gelato World Cup, Andre Sandison and Martino Piccolo will demonstrate their aged Sao thome 70% dark chocolate gelato with Crispy pearl inclusions and fresh baked chocolate macaron with cocoa nibs.


Great beer and food pairings can provide a definite point of difference to your customers. Learn all about the 3 C’s (compliment, contrast and cleanse) of matching beer and food, and how offering an alternative to wine can enhance your customer experience. Come and taste five diverse styles of beers with snack food, and be sure to bring along your food menu! This session will be capped at 40 people for the tastings - first in, first served!

Pairings for this session include:
- Charlie's Cookies Triple Choc bite size, paired with Grand Ridge Stout
- Charlie's Cookies Choc Salted Caramel bite size, paired with 4 Pines Amber Ale
- Genobile Brothers Italian Grana Padano (hard cheese), paired with Prancing Pony IRA
- Genobile Brothers Buffalo Mozzarella (soft), paired with Moo Brew Pilsner
- Genobile Brothers San Daniele Prosciutto, paired with 4 Pines Pale Ale

Water supplied by Lurisia.


Food bloggers are continuing to become something to consider when trying to open a restaurant, or grow awareness. But are they just using restaurants for a free meal, or is it worth the cost? A panel of food bloggers share their points of view, facilitated by Jules Lund, founder of TRIBE.


For the first time, Fine Food Australia is opening up the floor to hear from aspiring businesses and start-ups.

The award up for grabs is entry into the FSAA Understanding Foodservice program, and all it takes to win it is to pitch your idea to Fine Food Australia’s line up of industry-leading, expert Lions. Including the Managing Directors of Unilever and FIAL, these Lions make a formidable pack – with combined experience that covers all facets of the foodservice industry, they’ve got the market understanding, strategic foresight and business savvy to know what works.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

A recent study showed that only 7% of coffee grounds in Sydney were being recycled, leaving 93% to go directly to landfill, which then emit greenhouse gases that are harmful for the environment. In this session, Planet Ark will share on their coffee ground recycling program, and how cafes in Australia can take part.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

Dean will show some of the concepts used to build the chocolate sculpture demonstrated for Callebaut Chocolate “Bone Shaker”. How to air brush coloured cocoa butter including temperature, air pressure and control, equipment, polishing and finishing coloured chocolate.


With the popularity and quality of whisky on the rise, learn from Australia's leading whisky ambassadors on understanding what the consumer wants and learn what it takes to build the ideal whisky list for your venue. This session will include blind tastings of two styles of whisky. Tastings will be capped at 40 people - first in, first served!

Water supplied by Lurisia. Glassware sponsored by Spiegelau.


Launching and competing in a crowded market is never easy, from packaging to brand identity and all that's in between, having the right product and the right approach means you'll have a better chance of success. This session will tackle what you should know, and how you should go about it, with insight from Terry and Matthew Squadrito of Squad Ink using a case study of one of his clients, The Grounds of Alexandria.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Smokey Pork & Bourbon party pies.

Beer is a living, breathing product that requires a little nurturing to ensure it is arriving to your customer in the best possible condition. We look at best before dates, storage and some common, easily identifiable beer faults.


This session will cover puff pastry preparation, mixing and demonstrating how to prepare the dough.

The WorldSkills Australia 2017 Regional Competition for Butchery will take place at the Australian Culinary Challenge kitchens, located at the back of the Upper Halls on Level 4 of the ICC Sydney Exhibition Centre.

There will be 12 competitors from the Sydney West Region. The Butchery competition has been designed to cover all facets and skills of today’s butcher. The competition will be run over 6 hours and the competitors will be marked on the following elements:
- Break Up
- Bone Out
- Preparation
- Rolling
- Slicing
- Value Adding
- Tray packing & display 1
- WH&S and Hygiene
- Communication

The WorldSkills Australia 2017 Regional Competition for Cookery will take place at the Nestle Golden Chefs Hat Award kitchens, located at the back of the Upper Halls on Level 4 of the ICC Sydney Exhibition Centre.

The 18 Competitors are required to prepare a main course and dessert within a five hour time limit. Competitors will be marked on the following:
- Work Organisation and Management
- Personal Presentation, Personal Hygiene
- Work Station Hygiene, Food Storage, Wastage
- Menu, Food Order
- Food Preparation Skills - Technique, Process
- Appropriate Cookery Skills and Methods
- Presentation and Tasting of Dishes

This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Tuscan Chicken party pies.

Competitors will be allowed to touch up any product before building their final Theme Displays.

The demand for organic offerings has been increasingly popular in Australia, among alcohol producers and consumers alike. But what exactly is organic alcohol and why is it becoming a thing now? Hear from the leaders in the industry about the ins and outs of organic alcohol, certification processes and how your venue can support organic drinkers.


Building a successful menu is important for aged care homes. The menu planning process is complex and not an easy task when considering it has to meet the needs of many individuals. Menu planning aspects which need to take into consideration include balance, variety, nutritional adequacy, production workflow and menu costs are all crucial to successfully implementing a menu. Without the basic foundations being correct menus can run the risk of being repetitive, poor quality and not meeting nutritional requirements. This talk will focus on the basis and provide tips and solutions into menu planning.

The aged care sector is changing and managing expectation about the menu is important not only for high resident satisfaction but also as a selling point. The types of meals and choice available on menus is changing. To provide choice across an aged care menu requires the use of multiple strategies from procurement, meal preparation and serving solutions. Engaging residents in choice has been shown to improve nutritional intake and choice enables residents to have some control over food intake which will lead to increased satisfaction. This talk will focus on resident satisfaction, choice and expectations providing practical solutions.


Effective business management means understanding the nuts and bolts that make up every business process. Hear fom Restaurant & Catering on how to become a successful and effective manager and the systems that make this happen.


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

Cold beer and burgers aren’t enough to satisfy the switched on pub consumers of today. Food offerings, natural wine lists, creative cocktails, premium mixers and craft beer have pushed the traditional Aussie pub into a new era. Hear from an all-star cast on what makes a great modern day boozer.


Positioning your business is important, but understanding who your ideal customer is just as important first. Hear from Doughnut Time and Black Star Pastry as they share on how they understood their customer, and therefore better positioned their brand.


This session will include demonstration on the make up procedure of a variety of flavoured custards, free sampling and also tips and advice on different applications of where the custards can be used in Bakery and Foodservice areas.

Elaine Young will demonstrate the creative possibilities of utilizing technology, wowing you with her innovative chocolate pralines created using QBO technology and supported by Chocolate World automation.


Hear from industry experts and learn the communications tricks of the trade on how to get people talking about your venue; whether bloggers are worth it; why having your own customer database is crucial to long-term success; how to come out winning when a journalist reviews your restaurant or bar, and more. 


Technology isn't just efficient, but effective, at helping you run your business - and it can be even more useful at preventing capital loss. Learn about how, what and why technology can better your business.


Join Rod Fowler, Director of Food Industry Foresight, as he reviews Robotic Applications in Foodservice. Rod will look at a number of videos and pictures of applications including Robotic Bartenders, Baristas, Robot Kitchens and Robot/drone delivery, analysing and discussing whether these robotics are really valuable to the industry or just a marketing gimmick.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Smokey Pork & Bourbon party pies.

How much should you be investing in your staff and their skill set? How do you resource your training requirements and where can you go for quality hospitality training. Does it pay off? Hear from industry insiders as they answer these questions and more!


There has been an explosion in the home-delivery options for consumers in recent years, but there are many things to consider when entering the home-delivery market. It’s all about working out the best service process, the most effective packaging and how to have a relationship with the delivery company to ensure the quality and reputation. Hear from members of the home delivery industry on what it takes to succeed as a home delivery option.


Social media expert Ryan Shelley will be discussing how businesses can use social media marketing to their advantage. Throughout the session he will answer questions such as “Is every platform right for your business? Do you even need to be on social media? and How do you plan your social media schedule?”


Live interviews with bakery owners and Industry leaders on business trends and items of interest at Fine Food Australia.

PreGel Australia, the market leader in gelato and pastry ingredients, together with acclaimed Italian chef Domenico Croce, present to you the Gelato Chequerboard Entrement. This elegant dessert is made evermore effortlessly with the use of silicon moulds, combining gelato and pastry to create a dessert even the most accomplished chef would be proud of.


This session will include a demonstration of how to prepare puff pastry, making the finished product as well as baking and sampling of Honey Mustard Chicken party pies.

Food guide Gault Millau described Belgium’s Jitsk Chocolates as “the discovery of the year” in 2016, high praise indeed for its 25-year-old chocolatier Jitsk Heyninck. Now Jitsk will share some of the secrets of his success and show off some of the thrilling chocolates that have made him the toast of Belgium and the world.