The Source Kitchen

Battle of the Sanga

Showcasing NSW Produce

ICC Sydney

Level 1 - Lower Exhibition Halls

Four leading Sydney venues compete in the great sanga challenge. The rules: Each team receive a mystery box of NSW produce and must use at least 1 of these showcase ingredients. Game on!

Julian Cincotta

Butter Sydney

Michael Filipovski

Pinos Dolce Vita

Michael Shafran

Brooklyn Boy Bagels

Nick Smith

Rising Sun Workshop

Tawnya Bahr

Straight To The Source

Tom Pye

Good Ways Deli

13:00 - 13:45

Wild for Culinary Challenges

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

John Ralley from Bush River Kitchen in NSW joins forces with Telina Menzies, hotel esplanade + garden state hotel VIC . They will share the kitchen and conversation as they talk us through their love of wild game while getting creative with ingredients from Fair Game Wild Venison and Zokoko Chocolate.

John Ralley

Bush River Kitchen

Jonas Widjaja

Fair Game Wild Venison

Michelle Morgan

Zokoko

Tawnya Bahr

Straight To The Source

Telina Menzies

Aus Venue Co , Espy , Garden State Hotel , Yarra Botanica

14:15 - 14:30

Quick Bite Producer Tasting Smoketrap Eels

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Discover Smoketrap's freshwater eel pate created by chefs for chefs.

Michael Robinson

Smoketrap Eels

Nicholas Hill

Smoketrap Eels

15:00 - 15:45

The No-Lo Revolution: Understanding the Phenomenon of Non-Alcoholic Drinks

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Non-alcoholic pairings are popping up on restaurant menus. Winemakers, breweries and distilleries are spending big dollars creating their own no and low alcohol tipples, and drinks options for the sober curious are exploding in popularity. Learn about this huge growth market from industry pioneers leading the charge, what a fast-growing audience of customers are looking for, and how to leverage it on your menus.

Lucy Allon

Straight To The Source

David Murphy

Lyre's Spirits Co.

Katrina Patton

Pyewackets Traditional

Tim Triggs

ALTD Spirits

10:15 - 10:30

Quick Bite Producer Tasting: Redbrick Coffee & Tastebuds Toothpaste

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Join us on a sensory journey, exploring the innovation of coffee-friendly toothpaste.

Tim Manning

Tastebuds Toothpaste

11:00 - 11:45

The Future of Farming

Showcasing NSW Produce

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Hear from pioneers & changemakers in the meat industry, Gundagai Lamb, Martins Ridge Farm and Macka's Pastoral talk about innovation, regenag, and carbon neutral and how they are changing the farming landscape. R.J. Lines will be in the kitchen cooking up some tastings of their premium NSW produce.

Lucy Allon

Straight To The Source

Ian Martin

Martins Ridge Farm

R.J Lines

One Penny Red

Robert Mackenzie

Macka's Black Angus

William Barton

Gundagai Meat Processors

13:00 - 13:45

From Rivermint to Kakadu Plum – Do You Know The Source?

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

We sit down with the people behind some leading Aboriginal owned and operated businesses IndigieEarth, Pundi Produce and ABC presenter and native horticulturist, Clarence Slockee to find out about authentic supply channels. Be the first to taste Pundi Bitters - Australia's newly launched Indigenous bitters company.

Clarence Slockee

Jiwah Pty Ltd

Dominic Smith

Pundi Produce

Elena Duggan

Straight To The Source

Sharon Winsor

Indigiearth

Tawnya Bahr

Straight To The Source

14:15 - 14:30

Quick Bite Producer Tasting Yogi Nectar

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Feel energised as you taste Yogi Nectar; a live probiotic, kefir sparkling water.

Amy Colli

Straight To The Source

15:00 - 15:45

New Frontiers in Flavour, Innovation & Sustainability

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

We take a look at some cutting-edge ingredients or products exploring innovation in food and drinks. This will be a showcase event where each of the producers will share their story while the audience tastes a progressive tasting including the first Australian-made baijiu Chinese distilled spirit.

Cathy Owen

Garlicious Grown

Chris De Bono

Sanyou Baijiu

Lee Towle

Longview Garlic

Stacey Allen

Claystone Meats

Tawnya Bahr

Straight To The Source

11:00 - 11:45

Beyond Prime: Pork’s Secondary Cuts Transformed!

Showcasing NSW Produce

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Three young gun chefs pushing the boundaries using secondary cuts of pork from NSW pork producers. The chefs will get creative with different techniques to preserve, pickle, smoke and ferment.

Bradley Schulz

Mapleton Public House

Mitchell Collins

Mitch Collins

Tawnya Bahr

Straight To The Source

Tom Hitchcock

Spirit House

13:00 - 13:45

Pop-cult Tokyo Lamington presents the Ultimate Afternoon Tea

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Tokyo Lamington co-founder and chef, Eddie Stewart will work his magic to create some uniquely flavoured lamingtons showcasing Singing Magpie Produce, Pepo Farms and Solomon Gold dished up with a cold-brew coffee tasting from The KIND Coffee Co.

Edward Stewart

Tokyo Lamington

Marcus Warner

Pepo Farms

Sarah Frydman

Solomons Gold

Sue Heward

Singing Magpie Produce

Tawnya Bahr

Straight To The Source

15:00 - 15:45

Custodians of the Sea and Water

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

World-class sustainability are at the heart of passionate award-winning producers, Chris Bolton Fish and Rocky Point Aquaculture. Learn about what's important to know and ask when you're sourcing your seafood.

Lucy Allon

Straight To The Source

Alex Prichard

Iceberg's Dining Room & Bar

Chris Bolton

Chris Bolton Fishing

Serena Zipf

Rocky Point Aquaculture

10:15 - 10:30

Quick Bite Producer Tasting: Seaweedery

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Come taste and learn about Seaweedery's zero waste prawn oil and seaweed vinegar,

Elke Travers

Seaweedery

11:00 - 11:45

Reduce, Reuse, Repurpose, Recycle

Showcasing NSW Produce

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Learn from leading chefs and venues about the challenges they face and the remarkable achievements they have made in their quest for a greener future. Discover ideas and leave inspired and equipped with practical tips to implement in your own businesses and communities from these forward-thinking venues who are waging an innovative war on waste.

Andrea Pinna

Salumi Australia

Julian Cincotta

Butter Sydney

Laura Boulton

Cassette, Kensington, owned and operated by Assemble Communities

Nick Smith

Rising Sun Workshop

Tawnya Bahr

Straight To The Source

12:15 - 12:30

Quick Bite Producer Tasting Kootingal Pecan Company

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

New season, single source air-dried pecans.

Mark Banning-taylor

Kootingal Pecan Company

13:00 - 13:45

Pack a Punch with Nutrition and Flavour

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

With ever-growing movements towards mental and physical well-being, global food trends are aligning with healthier choices. Join us as we introduce two innovative producers putting nutrition and flavour front and centre, and producer chef Michelle (Mishy) Powell from Naturally Sauced whose mission is to create menus to help diners eat well, waste less and feel good, naturally. Adding insights on incorporating these products into menus that cater to conscious diners seeking nourishing meals without compromising on flavour, is renowned chef Adam Moore.

Lucy Allon

Straight To The Source

Chef Adam Moore

Culinary Revolutions

Geoffrey Harmuth

Homefarm Australia

Michelle Powell

Fatty Frog PTY Limited

Sarah Leung

Alg Seaweed

14:45 - 15:30

Straight To The Source Happy Hour!

The Source Kitchen

ICC Sydney

Level 1 - Lower Exhibition Halls

Celebrate the week that was with a fancy martini and lobster roll. Join the Straight To The Source team for a dirty martini mixed by SoHi Spirits using ALTO Olives brine. Joining them in conversation will be Michael from Australian Bay Lobster and Westerley Isbaih from ALTO. Let's go out with a bang learning from these inspiring Australian farmers, growers and producers.

Alex Doughty

SoHi Spirits

James Dalton

Australian Bay Lobster Producers

Lucy Allon

Straight To The Source

Tawnya Bahr

Straight To The Source

Westerly Isbaih

ALTO Olives