7-10 Sep 2020
Melbourne

Innovation Kitchens

We’re excited to be launching the FCSI Innovation Kitchens supported by the NSW Government, a new interactive feature at Fine Food 2019.

9 - 12 September
Lower Level, Stand HN20
10am - 6pm
Free

As the industry expands and innovates, so do we! This year in Sydney, we’re excited to be launching the FCSI Innovation Kitchens supported by the NSW Government.

Visitors will discover a fully specified kitchen; tailored to delight and inspire chefs of all cuisines, while focusing on time and cost efficiency within a kitchen. Also covered will be the best way to use ingredients within different business constraints, with instant satisfaction by being able to discuss your needs with the producers at hand.

Timetable

Monday 9 September

Easy-to-cook Kangaroo fillets encrusted with Saltbush Dukkah – the real taste of Australia


A look at Miso and how to use it in everyday cooking (not just Japanese cooking).


Plant-forward is a style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods—including fruits and vegetables; whole grains; beans, other legumes, and soy foods; nuts and seeds; plant oils; and herbs and spices—and that reflects evidence-based principles of health and sustainability. Plant-based food samples will be available for tasting in this session.


Chef Samantha Gowing will share two easy entertaining recipes with you. Her Jamon Serrano Chicken dish as well as a platter using Consorcio Jamon Serrano, mozzarella, mint and peas.


The Gourmet Entertainer's Signature, Fennel Masala Jam, is unique, bold, and ingredient rich. It is gluten free, no added preservatives, and South Australian made. They are excited to relaunch this product with a reduction in sugar and replace the refined sugar with milled, Low GI Nucane™. Fennel Masala Jam is the hero of their Mushroom Pizza on demonstration. The recipe is quick and simple to make, vegetarian, gluten free, low fat and using ingredients that are considered low GI.


Tuesday 10 September

Quality Asian cooking made easy with Kylie Kwong using Spiral Foods products.


Create amazing tasting, quick and healthy vegan recipes using Kimchi Club’s new range of wild fermented condiments – garlic, ginger and chilli. This mouth watering easy tofu and mushroom stir fry is just one example of how our fermented flavours make your vegan meals scrumptious and gut healthy.  


Chef Adam Moore will prepare a show-stopping recipe using Australian bacon in a fun and creative way.


Plant-forward is a style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods—including fruits and vegetables; whole grains; beans, other legumes, and soy foods; nuts and seeds; plant oils; and herbs and spices—and that reflects evidence-based principles of health and sustainability. Plant-based food samples will be available for tasting in this session.


Wednesday 11 September

Create amazing tasting, quick and healthy recipes using Kimchi Club’s new range of wild fermented condiments – garlic, ginger and chilli. This mouth watering easy beef stir fry is just one example of how our fermented flavours make your meals scrumptious and gut healthy.


Cooking demonstration, product nutritional facts (Why and How Healthy), Brand and the company vision and mission


Innovative allergen-friendly dumplings and finger foods made easy paired with the most delicious authentic Asian gluten-free sauces to create a masterful customer experience.


Learn to make the perfect Butter Chicken with the original recipe from the restaurant that first invented it. Also cooking a delicious Vegetarian version.


Come and see Garlicious Grown showcase three black garlic products: Luscious black garlic smear on rib eye, served with roast potato with black garlic and rosemary powder, accompanied by a green leaf salad, dressed with black garlic white balsamic dressing. Learn more about the production of black garlic and its uses.


Tawnya will introduce Sue Heward from Singing Magpie Produce and take the audience through the quince muffin recipe. While the muffins are cooking Tawnya and Sue will talk about the 100 year old Heward family orchard, the uniqueness of the award winning sun dried quince and its versatility. The audience will get a chance to try samples of the sun dried quince and the muffins. 


Thursday 12 September

Dry olive adventures will explore a few easy ways for dry olives to be used, adding a new dimension of flavour and texture to everyday dishes.
We will be demonstrating the following dishes;
-Dry olives as a salad topper
-Dry olives in tomato base sauce
-Dry olives as a garnish


Dancing Chef Indonesian Curry Chicken and Dancing Chef Laksa Sayur Lodeh (Vegetable Coconut Curry).


Brilliantly tasty prawns on the BBQ, sprinkled with Lemon Myrtle and Sea Parsley, accompanied by delicious Finger Lime salsa.


Chef Adam Moore will prepare a show-stopping recipe using Australian bacon in a fun and creative way.


Advisory Panel

Chef Adam Moore

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals.

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. In the corporate sector, past employers include Mars Australia, George Weston Foods, Suntory and Cerebos Foods, and the multinational Campbell Arnotts. He’s currently executive chef of his own business, focused on consumer-lead recipe development, creating culinary trends ,as well as creating and developing New product development and helping food and drink companies with their innovation.

Adam is a Research Chefs Association Certified Executive Chef (CEC) , a member of Australian Institute of food scientists  and a judge for a number of renowned industry competitions. He’s an active member of the Australian Culinary Federation and the Global Research Chefs Association and has a strong portfolio of TV and video appearances and presenter roles including Chanel 10, and his own show Talk”n Chef, as well as writing for culinary trade magazines.

Chef Amanda Fuller

Amanda Fuller is an internationally recognised chef, currently residing as Group Executive Chef at the Sam Prince Hospitality Group, Sydney.

Amanda gained notable recognition within the industry during a decade of service in London. With Oliver Peyton, OBE (an Irish restaurateur, and a judge on the BBC television series, Great British Menu) as a mentor, she was fortunate enough to work at some of London’s greatest establishments and for a ream of high society. Some of her career highlights include cooking for notable clients including The Royals, Bill Gates, Boy George and launching ‘No Meat Monday’, a not-for-profit campaign founded by the McCartney family.

Passion and diligence for the profession have been the driving focuses for Amanda since a young age. She has gone to great lengths to gain valuable experience since graduating from The Northern Sydney Institute in Ryde, including cooking with Indigenous Australian flavours in Uluru and gaining a deep respect for seasonal ingredients during her time in Tasmania.

As the Group Executive Chef at the Sam Prince Hospitality Group, Amanda now works across restaurants Mejico, INDU and Kid Kyoto in the heart of Sydney. Passionate about growing chefs of the future, Fuller mentors rising talent and inspires them to rise up the culinary ranks. Every day is creative and includes menu development, working with supplier partners and looking at sustainable cooking practises.

Chef Andre Kropp

Employed by the Federal Group for the last 12 years as Executive Chef at The Henry Jones Art Hotel and now Wrest Point Hotel and Casino over seeing a Brigade of 70, Andre prides himself on investing his time to train and mentor young chefs in his brigade through competition, on site training and education to become sought after chefs in our industry.

Originating from Cape Town, South Africa, and with a career of over 26 years, Andre has worked extensively in Europe, Africa and now Australia and has regularly participated in international cooking competitions, including the Culinary Olympics 1996 and 2000 and Culinary World Cup 1998 representing South Africa. He was a member of the Australian National Culinary Team, winning gold and silver medals at the 2008 and 2012 Culinary Olympics in Germany, as well as the Singapore Culinary Challenge 2010. Andre was also selected to represent Australia at the international final of the MLA Black Box Culinary Challenge, where his team placed third in the world.

Andre has recently represented Tourism Tasmania and the Tasmanian Government in Shanghai , cooking his menu at the SAVOUR CHINA Gala dinner at the Peninsula Hotel Shanghai for 350 guests.

Andre was the founding President of the Australian Culinary Federation – Tasmanian Chapter and in 2015 was elected to the position of National Vice President of the Australian Culinary Federation with the primary role of heading up the Culinary Committee.

Chef Nick Whitehouse

Nick prides himself on investing his time to mentor chefs in his brigade through training and innovative education to become sought after chefs.

Originating from Torquay in the uk, with a career of over 25 years, Nick has worked extensively in Michelin restaurants in the uk, across Europe & is now here in Australia.

His biggest strengths are his skills in food innovation & strategy squeezing every dollar out of ingredients whilst keeping dishes cutting edge, profitable & sustainable.

He feels he needs to give back to the industry and becoming an ACF judge is a great way of doing that. Future cooks need to be nurtured in a different way. Joining ACF is a natural choice as the resources & networking are excellent.

Chef Paul Rifkin

Paul is a consultant chef at chefpaulrifkin consulting, mentoring and training your head chef on site, fine tuning catering operations and uncovering what is really happening in your business. Paul is involved in industry training and development, and is also a member of a number of chef associations, including the ACF, for 30 years.

Paul has had more than 30 years experience as an executive chef, with over 40 years spent in the kitchen, including nearly 17 years at Campbelltown Catholic Club as executive chef. He was involved in the design and construction of 8 new kitchens, including a hotel, convention centre, plus various restaurants and events spaces. During this time business quadrupled and culminated in 3,000 dining seats and 13,000 meals a week.

Paul was previously executive chef at the Manor House Balmain, Barnaby’s Restaurants, a range of 4.5 star Hotels and sous chef in the Athletes Olympic Village.

Chef Tawnya Bahr

Tawnya Bahr is a culinary entrepreneur with expertise covering many disciplines throughout her 21 years in the food industry, making her one of the leading food consultants in the country.

A gastronomic adventurer and food curator, Tawnya’s love for food and cooking extends beyond the kitchen to production and agriculture. As a consultant, chef, and founding partner of bespoke food tour company Straight To The Source, she uses her culinary experience as a platform for promoting and supporting sustainable practices and local producers.

With multiple recognitions for championing a thriving food industry, Tawnya is the winner of Gault&Millau’s 2018 Culinary Advocate of the Year and TAFE’s 2017 Excellence for Innovation and Entrepreneurship award. A Le Cordon Bleu trained chef; Tawnya also supports the industry as a regional food and bakery judge for the Royal Agricultural Society, a professional restaurant reviewer and a current committee member of the Australian Culinary Federation.

Tawnya is driven by her passion for the people behind our food. Bringing growers, producers, chefs and patrons together with her knowledge of the local and global food landscape to nourish a thriving food industry.

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