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31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
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Demonstration stageFree to attend

The Culinary Kitchen

Demonstration Stage

Register Free
  • 31 August - 3 September 2026
  • The Culinary Kitchen, Show Floor

Your Front Row Seat To The Ideas & Ingredients Transforming Kitchens

A dynamic live kitchen experience shining a spotlight on the people, passion and produce transforming kitchens across Australia and beyond. Renowned chefs, top talent and rising culinary stars share their expertise through live cooking demos, ingredient deep-dives and creative presentations across four flavour-packed days.

2026 Agenda Coming Soon

2026 Culinary Kitchen Agenda

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Mon Aug 31
10:30 AM - 11:15 AM

Where the F&K Are We Now?

10:30 AM - 11:15 AM
So much has changed since we were here last year. Rising labour costs, new seafood laws, sustainability expectations, supply chain pressures and changing customer spending habits are all shaping what ends up on the plate. Industry experts unpack what's changed, where hospitality is heading and what's still in our control, while chef Tony Moss preps a dish that puts it into practice. Ideal for owners, GMs, venue managers and leaders.
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Tony Moss
Alh Group
State Executive Chef
Dani Valent
Dani Valent
Journalist
Sissel Rosengren
Food Industry Foresight Pty Ltd
Managing Director
Mon Aug 31
11:45 AM - 12:30 PM

Day 1: From Savoury to Sweet: Unlocking the Versatility of Australian Avocados on Menus

11:45 AM - 12:30 PM
Think avocados just belong on toast? Think again. Join acclaimed chef Benjamin Cooper as he explores the full potential of Australian Avocados across the menu. Through two unexpected dishes, Ben will demonstrate how avocado's natural fats and creaminess elevate both savoury and sweet applications. Discover practical techniques, handling tips and menu ideas that help hospitality operators unlock greater versatility, value and creativity from one of Australia's hardest-working ingredients.
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Benjamin Cooper
Australian Avocados
Chef
Mon Aug 31
1:00 PM - 1:45 PM

USA Cooking Demo

1:00 PM - 1:45 PM
Mon Aug 31
2:15 PM - 3:00 PM

Day 1: Atosa Combi Oven – The Next Solution

2:15 PM - 3:00 PM
Discover how the Atosa Smart Touch Combi Oven combines steam, convection, and combi cooking to improve consistency, efficiency, and menu versatility. This live demonstration showcases Smart Touch controls, programmable recipes, humidity management, mixed-load cooking, and automated cleaning—helping operators boost productivity, reduce labour, and deliver high-quality results.
Read More
Toby Redston
SIMCO
Corporate Chef
Mon Aug 31
3:15 PM - 4:00 PM

Last Call For Old Habits - The Future in a Glass

3:15 PM - 4:00 PM
The way we drink is changing. In this session, explore how local producers, low-waste bar practices and customer expectations are reshaping beverage culture and the future of hospitality. Taste three drinks at the front of this shift and hear the stories behind them, Yaala Sparkling, No Offence Wines on Keg, and a low waste cocktail from Kayla Saito, 2026 World Class Australian Bartender of the Year.
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Tara Croker
Yaala Sparkling
Founder & Managing Director
Kayla Saito
The Mulberry Group
Group Bar Manager
Lucan Creamer
No offence Wines
Cofounder /Director
Mon Aug 31
4:00 PM - 5:00 PM

Networking Behind the Pass: The Future in a Glass

4:00 PM - 5:00 PM
The conversation doesn’t stop when the panel ends. Join the speakers, producers and bartenders from Last Call for Old Habits over Yaala Sparkling, No Offence Wine on keg and a low-waste cocktail from Kayla Saito, the 2026 World Class Australian Bartender of the Year. Meet the people challenging old beverage habits, continue the conversation with others in the game, and discover what the future of drinking could look—and taste—like.
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Lucan Creamer
No offence Wines
Cofounder /Director
Tara Croker
Yaala Sparkling
Founder & Managing Director
Kayla Saito
The Mulberry Group
Group Bar Manager
Tue Sep 1
10:30 AM - 11:15 AM

Seafood — Which fish to AIM for!

10:30 AM - 11:15 AM
Australia's new seafood labelling laws are changing more than menus. We'll explore how provenance is influencing customer trust, menu design and purchasing decisions, while Umar Nguyen (The Fish Girl) demonstrates what that means on the plate using an Australian wild caught fish Ideal for executive chefs, procurement managers, venue owners and hotels.
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Umar Nguyen
The Fish Girl Pty Ltd
Director
Tue Sep 1
11:45 AM - 12:30 PM

Day 2: From Savoury to Sweet: Unlocking the Versatility of Australian Avocados on Menus

11:45 AM - 12:30 PM
Think avocados just belong on toast? Think again. Join acclaimed chef Benjamin Cooper as he explores the full potential of Australian Avocados across the menu. Through two unexpected dishes, Ben will demonstrate how avocado's natural fats and creaminess elevate both savoury and sweet applications. Discover practical techniques, handling tips and menu ideas that help hospitality operators unlock greater versatility, value and creativity from one of Australia's hardest-working ingredients.
Read More
Benjamin Cooper
Australian Avocados
Chef
Tue Sep 1
1:00 PM - 1:45 PM

From Scraps to Sales - Boosting Ingredient Profits

1:00 PM - 1:45 PM
What if your most profitable ingredient is the one you're throwing away? We demonstrate how overlooked ingredients, by-products and offcuts can be transformed into dishes customers actually want to buy. From FOGO bins to fine-tuning menus, we'll cover preventing waste before it happens, and what to do with what's left. Let's reduce waste, increase profitability and create more value from every ingredient. Perfect for chefs (all levels), venue managers, sustainability managers, operations.
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Jean Darling
Cirque Du Soil
Founder & Managing Director
Ross Eckersley
Ozharvest
Kitchen Operations Lead
Tom Hitchcock
Spirit House
Head Chef
Tue Sep 1
1:50 PM - 2:10 PM

TRASH TO CASH : A 'The Table' Signature Exercise

1:50 PM - 2:10 PM
If food is going into your bin, profit is going with it. Join Bec Bowie, The Table Food Consultants team for a fast, practical 15-minute exercise. Learn how to identify where your food waste is coming from, calculate what it is costing and find the opportunities hiding in your bin. Leave with practical tools delivered straight to your inbox—and a clearer path from waste to savings.
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Bec Bowie
Bin Chick
Head Chook
Tue Sep 1
2:15 PM - 3:00 PM

Day 2: Atosa Combi Oven – The Next Solution

2:15 PM - 3:00 PM
Discover how the Atosa Smart Touch Combi Oven combines steam, convection, and combi cooking to improve consistency, efficiency, and menu versatility. This live demonstration showcases Smart Touch controls, programmable recipes, humidity management, mixed-load cooking, and automated cleaning—helping operators boost productivity, reduce labour, and deliver high-quality results.
Read More
Toby Redston
SIMCO
Corporate Chef
Tue Sep 1
3:15 PM - 4:00 PM

Why This Ingredient? Truffles, provenance and storytelling

3:15 PM - 4:00 PM
Behind every ingredient is a producer, a place and a story but how do we turn provenance into something customers genuinely connect with? Through the story of one truffle - from the land and producer to kitchen and plate - we'll show how a remarkable ingredient comes to life. Jayne Gallagher of Honey and Fox will draw on her research into provenance and storytelling to explore how that story can be carried through the menu and shared with the customer - improving customer trust, perception and engagement. Ideal for executive chefs, GMs, sustainability leads, marketing teams, hotels.
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Jayne Gallagher
Honey & Fox
CEO
Helen Johnston
Honey & Fox
Creative Director
Tue Sep 1
4:00 PM - 5:00 PM

Networking Behind the Pass: The Truffle Story Continues

4:00 PM - 5:00 PM
Meet Jayne Gallagher and the truffle producer as the story continues beyond the stage. Over wine and truffle-inspired canapés, discover the journey from producer to plate, and share ideas on provenance and crafting stories diners remember.
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Jayne Gallagher
Honey & Fox
CEO
Helen Johnston
Honey & Fox
Creative Director
Wed Sep 2
10:30 AM - 11:15 AM

Slow Food, Fast Industry - The Slow Food Advantage

10:30 AM - 11:15 AM
When anyone can adapt a recipe, the real edge comes from creating food, experiences and stories that can't be copied. For decades, the Slow Food movement has been proving the advantages of seasonality, biodiversity, fair trade, traditional skills and meaningful relationships with producers. While Kane Pollard uses local vegetables to show the principles in practice, we'll explore how to use them to strengthen supply chains, reduce waste, create more distinctive menus and build more resilient hospitality businesses. Ideal for managers, operations, multi-site hospitality, marketing teams and executive chefs.
Read More
Kane Pollard
Place Dining
Creative Director/chef
Rosa Matto
Rosa Matto Cookery School
Leader, Slow Food SA
Nicola Palmer
Watervale Hotel
Executive Chef
Wed Sep 2
11:45 AM - 12:30 PM

Day 3: Atosa Combi Oven – The Next Solution

11:45 AM - 12:30 PM
Discover how the Atosa Smart Touch Combi Oven combines steam, convection, and combi cooking to improve consistency, efficiency, and menu versatility. This live demonstration showcases Smart Touch controls, programmable recipes, humidity management, mixed-load cooking, and automated cleaning—helping operators boost productivity, reduce labour, and deliver high-quality results.
Read More
Toby Redston
SIMCO
Corporate Chef
Wed Sep 2
1:00 PM - 1:45 PM

More Than Native Ingredients: The stories of Country, culture and connection

1:00 PM - 1:45 PM
Native ingredients now appear on menus across Australia, but there's more to it than taste - each carries a story of Country, culture and connection to place. Alongside a special demonstration on using botanicals like bunya nuts from Chef Mindy Woods we'll explore how to move beyond simply adding these flavours to a dish - how to source responsibly, build meaningful relationships with Indigenous producers and share authentic stories. Great inspiration for chefs, venue managers, catering teams, hotels and multi-site hospitality groups.
Read More
Mindy Woods
Karkalla Byron Bay
Native food chef
Tara Croker
Yaala Sparkling
Founder & Managing Director
Jenny Khan
Wambool Dreaming Pty Ltd T/a The Unexpected Guest
Director/ Owner
Wed Sep 2
2:15 PM - 3:00 PM

Day 3: From Savoury to Sweet: Unlocking the Versatility of Australian Avocados on Menus

2:15 PM - 3:00 PM
Think avocados just belong on toast? Think again. Join acclaimed chef Benjamin Cooper as he explores the full potential of Australian Avocados across the menu. Through two unexpected dishes, Ben will demonstrate how avocado's natural fats and creaminess elevate both savoury and sweet applications. Discover practical techniques, handling tips and menu ideas that help hospitality operators unlock greater versatility, value and creativity from one of Australia's hardest-working ingredients.
Read More
Benjamin Cooper
Australian Avocados
Chef
Wed Sep 2
3:15 PM - 4:00 PM

Brave New Plate: What’s Next in Food?

3:15 PM - 4:00 PM
From blended proteins and new ingredients to cutting-edge technologies, the future of food is knocking. Watch Rekall's structured meal system printing a 3D garnish in action, see the standout dishes possible with blended proteins, and explore the innovations shaping tomorrow's menu. Ideal for executive chefs, procurement managers, operations, multi-site operators, contract caterers.
Read More
Darrell Johnson
Rekall Industries
Managing Director
Divya Gandhi
The Good Food Institute APAC
Research Specialist
Wed Sep 2
4:00 PM - 5:00 PM

Networking Behind the Pass: Taste Tomorrow

4:00 PM - 5:00 PM
Continue the conversation with the chefs, innovators and industry leaders from Brave New Plate, and others keen to jump in. Explore blended proteins, emerging ingredients and new food technologies through tastings, demonstrations and honest discussion about what could genuinely work in a commercial kitchen. Taste what’s next, meet the people building it and discover how today’s ideas could shape tomorrow’s menu.
Read More
Darrell Johnson
Rekall Industries
Managing Director
Divya Gandhi
The Good Food Institute APAC
Research Specialist
Thu Sep 3
10:30 AM - 11:15 AM

Day 4: From Savoury to Sweet: Unlocking the Versatility of Australian Avocados on Menus

10:30 AM - 11:15 AM
Think avocados just belong on toast? Think again. Join acclaimed chef Benjamin Cooper as he explores the full potential of Australian Avocados across the menu. Through two unexpected dishes, Ben will demonstrate how avocado's natural fats and creaminess elevate both savoury and sweet applications. Discover practical techniques, handling tips and menu ideas that help hospitality operators unlock greater versatility, value and creativity from one of Australia's hardest-working ingredients.
Read More
Benjamin Cooper
Australian Avocados
Chef
Thu Sep 3
11:30 AM - 12:15 PM

Why Do We Still Love Hospitality? Before Food Was Content, It Was Connection

11:30 AM - 12:15 PM
Hospitality has always been about more than food. It opens doors, builds confidence and creates places where people belong. It brings communities together, starts conversations, celebrates milestones—and, at its best, changes lives. While Martin from the Table Food Consultants demos the dish he'll never forget, we'll explore the opportunities hospitality creates, the support people need during difficult times and its power to strengthen communities. Because a sustainable future for hospitality begins with the people who make it possible. Perfect for owners, CEOs, general managers, HR and hospitality leaders, or anyone looking for a reminder on why we love this game so much. Because a sustainable future for hospitality begins with the people who make it possible. Perfect for owners, CEOs, general managers, HR and hospitality leaders - or anyone looking for a reminder on why we love this game so much.
Read More
Martin Bouchier
The Table Food Consultants
Senior Chef Consultant
Simon Millcock
Chef Outta Water
Director
Fran Harper
The Burnt Chef Project - Australia
Founding Director
Thu Sep 3
12:45 PM - 1:30 PM

Day 4: Atosa Combi Oven – The Next Solution

12:45 PM - 1:30 PM
Discover how the Atosa Smart Touch Combi Oven combines steam, convection, and combi cooking to improve consistency, efficiency, and menu versatility. This live demonstration showcases Smart Touch controls, programmable recipes, humidity management, mixed-load cooking, and automated cleaning—helping operators boost productivity, reduce labour, and deliver high-quality results.
Read More
Toby Redston
SIMCO
Corporate Chef
Thu Sep 3
2:00 PM - 2:30 PM

What the F&K Happens Next? Turning Inspiration into Operation

2:00 PM - 2:30 PM
No more sitting back—this one is all about you. Over the past four days we've challenged ideas, explored trends and shared practical solutions. Now it's your turn. Through live audience voting, real hospitality scenarios and honest discussion, we'll tackle the biggest challenges facing our industry and work together to decide what actually matters. Inspiration doesn't change a business, action does.
Read More
Martin Bouchier
The Table Food Consultants
Senior Chef Consultant
Bec Bowie
Bin Chick
Head Chook

Featured In 2025

Rakesh Pillai
Natalie Bolt
Georgie Budd
Carolyne Helmy
Ross Anderson
Luke Buchholz
Sarah Hughes
Fernando Sanchez
Luca Ciano
Julia Laidlaw
Caitlyn Touzell
Lucan Creamer
Dominic Van Herk
Guillaume Zika
Stuart Dalglish
David Ohaion
Michael Rantissi
Jayne Gallagher
Tim Greaves
Sascha Rust
Josh Askew
Henrique Turra
Richmond Rodrigues
Scott Allan

A Curated Environment for Industry Professionals​

Fine Food Australia is exclusively for the trade, which means every person on the floor is here for the same reason you are: to source, connect and do business. Registration is free and takes just a few minutes.

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