Vivid Fire Kitchen

Appearing 6 June
Adriano Zumbo is one of Australia’s most celebrated and inventive pâtissiers, renowned for transforming desserts into works of art. 

Rising to national fame through his appearances on MasterChef Australia, he’s also the star of the Netflix series Zumbo's Just Desserts and Sugar Rush, bringing his high-concept creations to a global audience.

Appearing 28, 29, 30 & 31 May

Born and raised in Kolkata, India, Ahana Dutt is the chef leading Kolkata Social, a restaurant in Newtown that takes on Bengali cuisine through Dutt’s own family recipes. 

Kolkata Social is part of Plate It Forward, a series of social enterprise restaurants in Sydney. Previously, she was the head chef of Raja, and the senior sous chef of Firedoor.

Appearing 9 & 10 June

Alastair McLeod is a chef, TV personality, ambassador, writer and host with a big passion for food, best recognised for his work on Channel Seven's Great Day Out and Network 10's Ready Steady Cook.

As a chef, he hold top positions across Australia, including as executive chef at Baguette in Brisbane and founder of the award-winning Tank Restaurant and Bar.

Amelia Birch is the Owner and Sommelier of Famelia Wine Bar & Bottle Shop on Enmore Road, Newtown - a hybrid venue dedicated exclusively to showcasing wines made by women. With more than 18 years’ experience spanning hospitality, wine, business operations, marketing, events and communications, Amelia brings an intuitive, customer-focused and deeply human approach to wine service. Her career has been shaped by a belief that wine should feel welcoming and approachable, rather than intimidating - grounded in listening, connection and exploration. 

Established in 1998, Vinden Wines is now under the guidance of second-generation winemaker, Angus Vinden. Since taking reins of the family property and business in 2015, Angus has trodden a careful line combining his modern and youthful approach to the business, whilst preserving the legacy. Careful vineyard selection, a gentle approach to winemaking and respect for the land and Hunter traditions, result in a mixture of both modern and traditional Hunter Valley styles. 

Appearing 2, 3 & 8 June

Annita Potter is the chef, owner and driving spirit behind Viand, Sydney’s intimate and audacious Thai dining destination in Woolloomooloo. 

With nearly two decades of experience across some of the world’s most demanding kitchens—from Bangkok’s bustling street stalls to London’s refined Thai enclaves— Potter returned home determined to open a restaurant that honoured the soul of Thai cuisine without compromise.

Appearing 27 May

Appearing 9 June

Award-winning food journalist, author, and podcaster Anthony Huckstep is a leading voice in Australian gastronomy.

From penning the ground-breaking Australian Fish and Seafood Cookbook to hosting the Deep in the Weeds podcast, Huckstep’s influence is far-reaching.

Appearing 3 June

Arabella Douglas is a First Nations thinker working across environmental systems, cultural governance, and emerging economies grounded in Country. She is a Founder of Currie Country Social Change, where her work centres Sovereign Knowledge — an Indigenous jurisprudence in which food, water, and land are understood as living systems of governance, not resources.

Based on Bundjalung Country, Arabella engages with native food systems through a cultural and ecological lens, connecting growing, gathering, and cooking to women’s knowledge, seasonal practice, intergenerational care, and education. Her work brings a distinctive perspective to native food conversations — one that moves beyond cuisine to position food as law, responsibility, and living connection to Country.

Appearing 30 May

Arrnott Olssen is a TV chef, cultural advocate and founder of The Kana Club, known for showcasing Fijian flavours through immersive pop-up dining experiences. 

A regular on Australian television, he champions Pacific cuisine and local producers, blending storytelling, culture, and bold flavours to redefine how audiences experience and connect with modern Fijian food.

Banjo is a wine professional with over twenty years experience, with a background in fine dining restaurants, international imports and retail sales.
 

Appearing 4, 5, 6, 7 & 8 June

Danish-born chef Bente Grysbaek is the creative force behind Ignite Catering, known for bold, theatrical fire cooking. 

Inspired by her Nordic heritage and the Australian landscape, she creates immersive food experiences that bring people together centered around flame, shared tables, and elemental, honest cooking shaped by more than three decades in professional kitchens.

Having trained many of Australia’s winemakers and viticulturists during his decade at the helm of the Wine Science at Charles Sturt University in Wagga Wagga, NSW, Brian Freeman decided to establish his own vineyards in the elevated NSW Hilltops region. His venture started in 1999 with Australia’s only plantings of two classic Italian-origin varieties – Rondinella and Corvina – and an intention to craft a unique, expressive savoury and complex red wine that would stand out from the crowd.

Brian travelled to northern Italy for further inspiration and in the years since has crafted an award-winning portfolio of Italian inspired wines – from Prosecco to Fiano and Pinot Grigio; rosé from Rondinella and the noted red varieties, Sangiovese and Nebbiolo. The FREEMAN flagship is the Secco Rondinella Corvina blend. And there is an outlier ­– Australia’s only expression of the Hungarian white grape ­– FREEMAN Furmint. When he is not making wine he is driving a tractor. 

Bridget Raffal is an award winning sommelier and restaurateur, and owner of Claret Club in Darlinghurst and Where’s Nick Wine Bar in Marrickville. With extensive experience across some of Sydney’s leading dining institutions - including three-hatted Sixpenny - Bridget has become a respected wine judge and the CEO of Sommeliers Australia. She is known for her thoughtful approach to wine and hospitality, with a focus on creating memorable, engaging dining experiences. 

Bryan Martin has spent the last 25 years building and running Ravensworth, shaping its reputation for thoughtful, character-driven wines. A graduate of Charles Sturt University in wine science and viticulture, he also worked alongside Tim Kirk for 16 vintages at Clonakilla. Beyond wine, Bryan’s background spans cooking, food production, teaching, and writing — bringing a deep, practical understanding of food and wine growing & culture to everything he does. 

Bryce Faiella brings a deeply personal connection to wine. With a background spanning some of Sydney's most celebrated restaurants - including Aria, Chiswick, and Saint Peter - Bryce spent years at the sommelier and management level before making the move into wine sales as Market Executive for Craggy Range in Australia . That hospitality lens informs everything he does: a genuine focus on people, place, and the story behind the glass. 

Cecilia is Firedoor’s Head Sommelier. Cecilia embodies the power of passion and dedication. Her extensive experience and vibrant personality are just the beginning. Fondly known as Ceci, she brings a wealth of knowledge from renowned restaurants around the world, including the Michelin-starred Under in Lindesnes, the Grand Café in Oslo, and Essenziale in her native Florence. Cecilia’s trajectory at Firedoor is a testament to her abilities, starting as a sommelier in 2022, swiftly moving into the role of Assistant Head Sommelier, and then Head Sommelier a year later. Passionate about engaging with guests, Cecilia seeks to understand their comfort zone and then expertly guide them outside of it to discover the incredibly diverse world of wine. 

Appearing 9 June

Dublin-born chef and restaurateur Colin Fassnidge's culinary career kicked off at London’s Le Manoir aux Quat'Saisons in 1994, where he completed his apprenticeship under his idol, Raymond Blanc. 

After five years in London, he moved to Australia, working at some of Sydney’s most acclaimed restaurants, including Banc and The Four in Hand Hotel and Pub. 

When he’s not cooking or filming, themotorbike-riding, pinot noir-loving family man maintains a strong connection to the community. He continues to support a number of charities, reflecting his commitment to giving back.

Appearing 10 June

Corey Grech is a proud Gamilaroi, Wayan, and Wannarrua man with over 20 years of leadership in the Australian bushfood industry. A tireless advocate for First Nations producers and farmers, Corey’s career is dedicated to reclaiming Indigenous food sovereignty and ensuring traditional knowledge is respected and protected.

From his first business, Purple Goanna in Redfern, to the NSW-wide youth health program Kool Purple Kookas, Corey has used food as a vehicle for community empowerment. His ventures—including Purple Goasnna, Kool Purple Kookas, Meat Brothers, Native Foodways, and the Native Botanical Brewery—have consistently bridged the gap between ancient botanicals and modern markets.

With his recent acquisition of Oz Tukka, Corey continues to scale the reach of authentic Australian flavors. By prioritizing ethical supply chains and First Nations ownership, he ensures that as the world discovers the power of bushfoods, the benefits flow back to the Traditional Custodians of the land.

"For 20 years, my mission has been simple: to put First Nations culture on the plate and keep the industry in Indigenous hands."

Appearing 22 May

Costa Georgiadis is a landscape architect who gardens with his hands and his heart, best known as a host of ABC’S TV show Gardening Australia and Gardening Australia Junior. 

He has an all-consuming passion for plants and people — he knows how to bring out the best in both of them and takes great pleasure in bringing them together.

Appearing 25, 26, 27, 28 & 29 May

Victorian by birth, Tasmanian by fame, chef David Moyle made a name for himself at his ground-breaking restaurant Franklin in Hobart, and later at Longsong in Melbourne. 

His culinary track record also includes stints at The Latin with Bill Marchetti, Stokehouse with Maurice Esposito, and Circa at The Prince with Andrew McConnell. 

He currently operates the Salty Mangrove in nearby New Brighton and The Clam at Lorne in Victoria.

Appearing 22 & 23 May

Declan Cleary quickly became a fan favourite on Masterchef Australia appearing in both Season 15 2023 and 2025, showcasing his trademark cheeky charm and wearing his heart on his sleeve. 

Known as ‘the fish guy’, he shares recipes online to more than 150,000 Instagram followers.

Appearing 29 May

Located on the pristine Sapphire Coast on the far south coast of NSW, The Oyster Barn is owned by Dominic and Pip Boyton. It's renowned for cultivating Angasi oysters — a rare endemic Australian species celebrated for their deep minerality and distinctive flavour.

Appearing 7 June

Donato Toce has become a pioneer of gelato, pastry and an innovator in his approach to food science as the head chef and owner of Gelato Messina.

Beginning as a Melbourne chef in traditional Italian restaurants, he became a restaurateur in 2001 before joining Gelato Messina in 2009.

Appearing 5 June

Australia's beloved baking queen Emelia Jackson first charmed viewers on MasterChef 2014, coming third before triumphing on 2020’s MasterChef: Back to Win and starring on Dessert Masters in 2024. 

Her bestsellers — First, Cream the Butter and Sugar (2022), Some of My Best Friends Are Cookies (2024) — and upcoming You Had Me At Cake (May 2026) showcase her joyful, precise desserts.

Appearing 24, 31 May & 7 June

Emre Bilgin is a bartender at Maybe Sammy, one of the world’s most celebrated cocktail bars.

Originally from Turkey, Bilgin has quickly made his mark on Sydney’s cocktail scene with his energetic style and passion for flavour-driven drinks. Since joining the team, he’s been part of the bar’s high-performance environment, where precision meets theatre.

His cocktail Maestro’s Pearl earned him a place among Australia’s top 25 bartenders in the Espolòn Afterlife competition, showcasing both creativity and technical skill. 

Behind the bar, Bilgin blends fun, hospitality, and serious craft—perfectly reflecting the spirit of Maybe Sammy, where every drink is both an experience and a performance.

Fabiola Valtolina is an Italian-Australian wine professional, comedian, and storyteller based in Sydney. Originally from Milan, she moved to Australia in 2015 and built a career in hospitality, events, and wine.
With a background as a sommelier and a natural talent for entertaining, Fabiola brings together wine, culture, and humour in a way that feels approachable and fun. Her storytelling explores the contrasts between Italian and Australian life, food, travel, and human connection.

Mem Hemmings is a hospitality and wine professional based in New South Wales, and the founder of MEREDITH. With more than a decade working across some of Australia’s leading hospitality venues, Mem has built a career grounded in authentic service, sustainability, and progressive beverage culture. 

Gabrielle Webster is one of Australia’s most respected sommeliers, known for her thoughtful wine curation and commitment to championing independent and progressive producers. Her wine lists have received numerous accolades, including Best Wine Bar List and Best Short Wine List at the Australian Wine List of the Year Awards. 

Appearing 11 June

Gary Walsh is the co-founder of The Wine Front, a subscriber-only media outlet and Australia’s most active wine library with more than 300,000 wine entries.

His conversational style of wine reviewing is disarming and approachable, and he co-authored two editions of The Big Red Wine Book.

Appearing 13 June

George Calombaris is one of the world' most decorated chefs, recognised and respected around the world by his peers and the general public for his culinary genius and his absolute passion for food.

Calombaris built a massive following as one of the three OG judges of MasterChef Australia for 12 years, helping take it from domestic success story to global blockbuster.

Hamish Young is the founder and winemaker behind Mada Wines, crafting expressive, small-batch wines from Canberra District and beyond. Known for his thoughtful approach and deep connection to growers, Hamish champions vibrant Australian wine with personality, energy and a strong sense of place—making him a natural fit for Vivid Sydney’s celebration of creativity and culture. 

Ishan Kaplish is a Sydney-based sommelier and Group Sommelier for The Goodies Group, looking after the wine across Bessies, Bar Copains, Vincenzo’s and the soon-to-open La Buvette. Before that, he worked the floor at Tetsuya’s, Cafe Sydney, Felix and Mimi’s.

Ishan like wines with a story whether that comes from the vineyard, the producer, or even just a label that makes you pick up the bottle. He's usually happiest with a Chenin, Jura, Burgundy, Piedmont or anything with energy, texture and something interesting going on. For him, pairing is simple: rules are helpful, but the real test is whether the wine makes you want another bite and another sip. 

Appearing 10 June

Chef Jack Brown is the current Head Chef of Berowra Waters Inn, a two hatted dining destination on the Hawkesbury River in Sydney, NSW. Although trained in traditional French cuisine, Jack’ s menu at Berowra Waters Inn primarily focuses on the sustainable use of Native Indigenous ingredients, celebrating his own, and Australia’s, rich Indigenous heritage. Berowra Waters Inn was the winner of the 2025 Gourmet Traveller Awards for Australia’s Icon Restaurant award, at a national level.

Prior to joining Berowra Waters Inn as the Head Chef in September 2024, Jack Brown undertook a six-month residency as the head chef of Zin House, located in Mudgee, NSW. The Zin House is a one-hatted farm-to-table restaurant celebrating the NSW Wine Region, with a large focus on the use of native ingredients grown on the property.  

Before joining the Zin House, Jack was the head chef of Printhie Wines, located in the well-known wine region of Orange, NSW. Jack was heavily involved in the design and opening of their restaurant, commencing as head chef November 2021, and was awarded one chef hat in 2023, within 18 months of opening the restaurant.  

An Ambassador for Landcare NSW, Jack is passionate about the long-term sustainable use of native ingredients, and the development of a unique Australian cuisine. 

James Griffin, Head of Beverage at Love Tilly Group, has worked in the hospitality and service industry for over 20 years. Born in the UK, James moved to Australia in 2011, spending time on the Central Coast before moving to Sydney, where he earned his WSET Diploma. After a four-year stint as Head Sommelier at Mr. Wong, he joined Love Tilly Group in 2024. He now oversees the wine and beverage program across the group, which includes Love Tilly Devine, Dear Sainte Éloise, Ragazzi, Fabbrica, Palazzo Salato and Letra House. James has a passion for making wine accessible and understandable, championing small producers, female wine makers and the up-and-comers, all while helping guests celebrate special occasions, big and small. 

Appearing 25, 26, 29, 30 May & 1, 2 June

James White is a respected food industry leader, MC and storyteller with more than 27 years’ experience across Australia’s foodservice landscape. 

From producer to plate, he brings insight, warmth and authority to the stage, hosting culinary events that celebrate chefs, artisans and the stories that shape how we eat.

Appearing 30, 31 May & 1 June

Janina Allende is the head chef at Osteria Mucca, a Newtown restaurant championing regional Italian dishes and playing tribute to the shopfront’s former life as a butcher shop. 

Moving to Sydney from Berlin in the 2010s, she was part of the opening team of Alberto’s Lounge, going on to be head chef at Valentina and Pellegrino 2000.

Appearing 12 June

Jasmin Weston is a Sydney-based cookbook author, creator and founder of @jasminseats, inspiring over 750,000 home cooks worldwide.

Known for her vibrant skill-based recipes and no-fuss style, she teaches everyday techniques with flair and humour, helping people cook confidently, intuitively and create food that feels achievable and accessible at home.

Appearing 22, 23 & 24 May

New Zealand–born chef Jason Roberts built his foundation in classical French cuisine at Bistro Moncur under Damien Pignolet before taking his career global across TV, publishing, and live events. Today, his cooking centres on simplicity — real food, minimal intervention, and the elemental power of fire. Author of Good Food – Fast! and other titles, Roberts champions nutritious, accessible dishes that translate effortlessly from kitchen to open flame.
 

Appearing 27 May

Jayde Harris is a Gamillaray woman from Northern NSW and an Alumni Chef of the National Indigenous Culinary Institute. Jayde began her career at Rockpool Bar and Grill as an apprentice, learning directly from the likes of Neil Perry and Corey Costello. After her apprenticeship, Jayde shifted into the pastry section of Rockpool Bar and Grill, developing her pastry skills and a love of creative desserts, especially utilising native ingredients. After her time at Rockpool, Jayde spent time at NOMAD before taking over as Head Chef of Badde Mannors and lead the venue in its re-opening.

After a year as the NICI Resident Chef, leading the delivery of our school based programs mentoring the next generation of apprentices to join the NICI and also as our Head Chef for NICI events, Jayde returned to work for Corey Costello at his now famed restaurant 20 Chapel.

Appearing 1, 2 & 3 June

Jean-Paul El Tom is co-founder and chef of Baba's Place, Corner 75 and SIT. Shaped by his upbringing in suburban Sydney and Lebanon, he tells stories through locally sourced ingredients, with a fascination for fermented dairy sparked in the mountains of Lebanon. 

Trained in chemical engineering, he applies it when useful while championing sustainability and regenerative farming through close relationships with local producers.

Appearing 26 May

At just 29, Infinity by Mark Best's head chef Jen Kwok Lee is the 2026 Young Chef of the Year in the SMH Good Food Guide.

Born in Malaysia, Lee has previously worked at the Ritz-Carlton Melbourne, where he played a key role in establishing acclaimed restaurant Atria.

Appearing 5, 6 & 8 June

Jennifer Wong is a writer, comedian, and curator. 

She is the co-author of Chopsticks or Fork?: Recipes and Stories from Australia’s Regional Chinese Restaurants, and the creator and host of FEAST, live storytelling events for people who love food, stories, and stories about food.

Appearing 5, 6, 7 & 8 June

Chef and pastry chef John Ralley brings decades of experience in Michelin-starred kitchens in Europe to Bush River Kitchen, a dining company hosting private long-lunches and dinners cooked in an open fire and wood-fired oven in an outdoor kitchen on the Hawkesbury River. 

Previously, he was the owner of Alexandria’s Textbook Patisserie.

Appearing 31 May

In 2009, Julie Goodwin became a household name overnight when she was crowned Australia’s first ever MasterChef winner. Thrust into the limelight, Australia’s favourite mum became the Julie Goodwin brand; TV shows, best-selling books, radio, appearances, columns and endorsements were all to follow.

Appearing 24 May

Karima Hazim is the founder of cooking class company Sunday Kitchen and co-author of Sofra, a celebration of Lebanese cuisine and culture. 

She champions preserving Middle Eastern recipes through immersive cooking experiences and storytelling, connecting communities, and sharing the heritage, flavors, and stories of her culture with a global audience.

Appearing 8 June

Laura Sharrad is an Italian-inspired Australian chef and 2025 champion of MasterChef Australia. A three-time finalist on the show, she built a career defined by grit, family influence, and modern Italian flavours. Today, she balances restaurant leadership, media work and motherhood with passion and authenticity.

Appearing 26 May

Lauren Eldridge is Sydney Morning Herald Good Food Guide Chef of the Year 2026 and head pastry chef at Paisano and Daughters. The acclaimed Australian pastry chef creates innovative, visually stunning desserts that celebrate seasonal and local produce, earning her a formidable reputation across prestigious kitchens globally.

Appearing 29 May

Founded by farmer and regenerative agriculture leader Lauren Stevens, Bundarra sits at the forefront of ethical pig farming and sustainable regional food production.

Appearing 3 June

A rising First Nations chef championing native Australian ingredients and contemporary Indigenous cuisine, Luke Bourke is a graduate of the National Indigenous Culinary Institute and was named The Sydney Morning Herald Good Food Guide 2025 Young Chef of the Year. Having honed his craft in leading kitchens including Sydney’s Rockpool Bar & Grill, Luke is now based at Felons Seafood in Manly, where he continues to use food as a powerful way to share culture, sustainability and connection to Country.

Appearing 27 May

Luke Carroll is one of Australia’s most prominent and accomplished Indigenous actors, known for his outstanding contributions across television, film, theatre, and media. 

He’s a long-time host on Play School, a regular presenter on Sydney Weekender, and a host of Big Mob Brekky on NITV.

Appearing 26 May

Luke Mangan OAM is one of Australia’s leading restaurateurs and chefs, with a significant influence on the food and wine industry both at home and abroad. 

He is also the author of five best-selling cookbooks and the autobiography The Making of a Chef, has his own line of gourmet products, and frequently appears on television.

Appearing 9 June

Luke Powell was born in New Zealand and worked in top level kitchen for decades, including as head chef at Sydney's Tetsuya's, before he developed a passion for charcuterie during a stint at Blue Hill at Stone barns in upstate New York. He soon became chef and owner of Sydney's award-winning LPs Quality Meats and Bella Brutta Pizza. Since 2020, LP's has evolved into one of Australia's leading small goods producers, crafting award-winning smoked and cured meats that are distributed nationwide.

Appearing 29 & 30 May

Mark Best is an acclaimed Michelin-trained Australian chef and restaurateur, globally celebrated for his innovative approach to contemporary Australian cuisine.

An unquestioned symbol of the new Australian culinary landscape, Best's relentless drive for improvement and innovative spirit have fuelled his remarkable journey from accidental cook to celebrated chef.

Appearing 11, 12 & 13 June

Mark La Brooy is an Australian chef, restaurateur, and wild food advocate whose career bridges fine dining, café culture and the outdoors.

La Brooy co-founded Three Blue Ducks in 2010, now a celebrated restaurant group known for its sustainable, ethical, and produce-driven cooking. He's also founded Discovered Wildfoods, a sustainable wild game seller, and Barney's, a pizzeria and wild game butchery in Wollongong.

Appearing 9 June

With 40 stellar years in the food industry behind him; a plethora of awards to his name; a handful of best-selling cookbooks under his belt; and as the tour de force behind some of Australia’s most celebrated dining establishments, it’s safe to say that Matt Moran is an Australian food icon.

Appearing 2, 3 & 4 June

Max Sovechles is a butcher based in Sydney, having worked as a chef in hatted restaurants throughout Sydney and Newcastle. In 2022, Max started his own company  ‘Beefed Up’, which won gold for their beef tallow at the 2023 Sydney Royal Easter show. More recently Max has become a butcher with one of Sydney's butchery's, Emilios (Rozelle) and has been abroad studying styles of American Barbecue in Austin, Texas

Appearing 28 May

When Mike Bennie isn’t wandering vineyards on the four corners of the globe, he is a freelance wine and drinks writer, journalist and presenter. Mike is the wine/drinks editor-at-large for Australia's leading food magazine, delicious., Editor-At-Large and contributor/writer to Australia’s most interactive wine commentary website, WineFront.com.au and his work has been found in Sydney Morning Herald/The Age Good Food, Broadsheet, Gourmet Traveller Wine Magazine, and a variety of international publications.

Appearing 25, 26 & 27 May

Mindy Woods is a Bundjalung woman, chef, restaurateur, author and recipient of the World's 50 Best Restaurants 2025 Champion of Change award.

Nationally recognised for her award-winning work at Karkalla and globally celebrated for revitalising First Nations culture through food, Woods blends cultural storytelling with contemporary gastronomy to honour the world's oldest continuous food culture.

Appearing 26, 27 & 28 May

Monty Koludrovic is an established Australian chef with more than 20 years' experience, including as the culinary director at Los Angeles’s Australian-run hospitality company Botanical Group, and the former executive chef at Icebergs. In 2027, he will lead Victor Churchill at Crown Melbourne.

Appearing 4 June

Myffy Rigby is a freelance writer, editor and presenter. Her work has appeared in Bon Appetit, Lucky Peach, Conde Nast Traveller, Gourmet Traveller, Good Weekend and more.

Rigby co-authored the cookbook, Recipes for a Good Time, and has appeared on MasterChef Australia, SBS The Cook Up, Netflix's Chef's Table, and currently hosts her own show, Yes Chef.

A passionate vigneron from Canowindra, NSW Nadja Wallington first discovered her love for winemaking during high school while working at her family's vineyard. Since those early days, she has honed her craft extensively across Australia and internationally in California, South Africa, and France. Nadja was named Young Winemaker of the Year 2022 and is currently winemaker at ChaLou in Orange, NSW.  

Appearing 27 May & 3, 10 June

Nathan Lovett is the CEO of the National Indigenous Culinary Institute, a not-for-profit established in 2012 training Indigenous chefs with partnerships through host restaurants. 

Previously, he’s created Indigenous education and employment programs at Westpac, the NRL and AIME.

Appearing 22, 23 & 24 May

Nicola Coccia is the chef and co-owner of Carne & Cucina, a Central Coast restaurant–butcher built around one simple philosophy: cook with fire, respect the ingredient, and let flavour speak for itself.

Born in Naples, Coccia’s cooking is rooted in tradition, and he works closely with local farmers and producers to select whole animals and break them down in-house to create a seasonal menu.

Patrick has spent the last two decades, sipping, swirling and surmising wine. He's been a wine journalist, blogger, wine judge, wine marketer and self taught sommelier. He's the former owner of the esteemed Reserve Wine Bar in Newcastle and is a passionate advocate for the wines of NSW. He's also an alumni of the 2015 Len Evans Tutorial - arguably the best wine school in the world. When not writing about wine, he can be found nursing a glass of Pinot Noir or Chardonnay. He lives in the Hunter Valley and currently works for Lake's Folly vineyards 

Universally known as ‘The Wine Man’, Peter Bourne has been involved in the Australian wine industry for 50 years - initially as a fine wine merchant and more recently as a writer, educator and industry consultant. Peter runs wine appreciation courses and specialised wine tastings, hosts numerous trade and consumer events along with high-end corporate wine dinners.

Appearing 27 May

Appearing 11, 12 & 13 June

Racha Abou Alchamat runs Racha's Syrian Kitchen, a catering business and cooking school celebrating Syrian culinary traditions. 

Born in Damascus, she moved to Australia in 2014, bringing family food traditions learned from her chef father and mother. Through cooking classes and catering, she uses food as storytelling, fostering cultural connection and understanding.

Appearing 29 May

Rachel Guest represents the team of Aquna Sustainable Murray Cod, which is an incredibly diverse workplace with staff coming together from all walks of life to breed, grow and distribute this beautiful native fish. 

Appearing 5, 6 & 7 June

Remy Davis is head chef at Bessie's Restaurant and Alma's Bar, bringing experience from Michelin-starred Elkano in San Sebastian. The Sydney native specializes in open-fire cooking, celebrating fresh, seasonal produce with smoky, wood-fired techniques honed in the Basque food capital.

Richie Harkham is the founder and winemaker behind Harkham Wines, a boutique Hunter Valley estate that has helped pioneer natural winemaking in Australia since 2005. Known for small-batch, terroir-driven wines that are wild fermented, unfined, unfiltered, and made with minimal intervention, Richie's wines have earned a cult following for their purity, energy, and sense of place.

With family winemaking roots tracing back to 1950s Israel, Richie brings a deeply personal philosophy to every vintage. His wines are poured at some of Australia's leading restaurants, including Brae, Margaret, and Bentley Restaurant + Bar, and enjoyed by wine lovers around the world.

Away from the vineyard, Richie is the founder of the Hark Angel Foundation, which has built 12 schools in developing communities across Cambodia, Myanmar, and Kenya. 

Samantha Payne is a globe-trotting Drinks Communicator and Sommelier 
Her days are a whirlwind of jet-setting across the world, writing wine lists, engaging in discussions about fine wines, collaborating with winemakers and filming in diverse wine regions. 
Known for her expertise in Australian wines, Samantha graces panels, hosts prominent events, and shares her insights on the Australian wine and food scene on a national and international stage. As a seasoned wine judge and educator, she brings unparalleled depth to every tasting experience.
Her words have graced the pages of The Guardian, Conde Nast Traveller, Wine Selector, Broadsheet, Boss Hunting, alongside Gourmet Traveller magazine as their monthly drinks columnist. 

Samantha Sutherland is the winemaker and founder of Samantha May Wines, a independant wine label focused on producing premium wines from New South Wales wine regions including Mudgee, Orange and Gundagai. Beyond the winery, Samantha is a passionate contributor to the wine industry as a wine show judge and an advocate for elevating the voices of women in wine.

Appearing 9, 10 & 11 June

Dutch-born chef Sander Nooij grew up in a large family on a small island in the Netherlands. A natural curiosity led him into hospitality and Sydney, where he has built a career focused on thoughtful, produce-driven cooking.

In 2025, Nooij and Mark Hanover bought two-hatted restaurant Yellow, after several years of Nooij as head chef.

Appearing 29, 30 & 31 May

Sharon Salloum shared the true flavours of Syria through her cooking, whether at Ashbury café 3 Tomatoes or her former restaurant Almond Bar in Darlinghurst. 

Salloum is also a TV personality, appearing on The Cook Up, Sydney Weekender and more, the author of Australia’s first Syrian cookbook (Almond Bar) and works with asylum seekers and refugees to create pathways into hospitality.

Sheila Richter is a sommelier, writer, and sensory storyteller originally from Toronto. Drawn endlessly to the romance of travel, food, and the emotional language of scent and taste, she fell in love with wine young — and never looked back. 

Appearing 23, 24 May & 3, 9, 10 June

For 25 years Simon Marnie was the voice of ABC Radio Sydney and ABC NSW Weekends.

Always entertaining, sometimes amusing, frequently informative, Marnie's unique companionship stewarded people through high moments and laughs but was also a voice of reassurance through natural disasters.

Appearing 24, 31 May & 7 June

Stefano Catino is the visionary behind the Maybe Group and Dean & Nancy on 22, the hospitality collective responsible for Maybe Sammy — consistently ranked among The World's 50 Best Bars and recognised as one of the leading cocktail destinations in the Australasian region. 

With a career defined by creativity, precision, and a relentless focus on guest experience, Cantino has built a reputation for delivering venues that balance world-class hospitality with strong operational foundations.

Appearing 11, 12 & 13 June

Stephen Santucci is the head chef of Moonacres Kitchen, a restaurant in Robertson, 10 minutes' drive from Moonacres Farm.

Formerly head chef at Vini, Surry Hills, Santucci learnt his craft in Italy where he spent a number of years working in restaurants, including under the tutelage of Michelin-starred chef Salvatore Tassa and at Sydney institution Cesare's No Names.

Stuart Knox is the owner and sommelier of Fix Wine Bar + Restaurant. Opened in 2006, it epitomises all the things we love about great food & interesting wines. Stu always intended FIX to be relaxed and interesting, bringing a casual approach to quality dining, where guests keep coming back. Stu’s passion for good wine has seen him promoting some very interesting often unusual wines – be it an “orange” wine, natural, sustainable or biodynamic wines. All these have a place on his wine list. His mantra is one of enjoying the wine first. Trying something you wouldn’t always go for, then discovering how its made.

Appearing 31 May & 7 June

Tim Ross is a celebrated comedian and a passionate advocate for architecture and design promoting its value in multiple forums as an author, comic, podcaster, ABC TV host, and more. 

Among other awards, he is recipient of the National Trust Heritage Award for Advocacy regarding Australia’s legacy of modernist architecture.

Appearing 26 May

Trisha Greentree is executive chef of Sydney’s Fratelli Paradiso, where she champions simple, produce-driven cooking. Working closely with sustainable producers, her menus focus on seasonal ingredients handled with care and restraint.

Her experience spans California, Denmark and Australia, including leading Sydney kitchens such as Bird Cow Fish and Mr Wong, as well as time at Brae in regional Victoria, where she worked both in the kitchen and on the farm. 

At Fratelli Paradiso, Greentree’s cooking is defined by simplicity, seasonality and creativity.

Zoe Brunton is the Sommelier at Olympus Dining, bringing a thoughtful and approachable perspective to wine service and pairing. With a passion for Australian wines, Zoe curates a dynamic wine experience that complements the restaurant’s contemporary dining philosophy. Known for her warm hospitality and deep appreciation of regional producers, she enjoys guiding guests through memorable wine discoveries while creating an engaging and welcoming dining experience.