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.


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