Masterclass demonstrations supported by Sanpellegrino
Catch some of the biggest stars in food as they show you how to create their signature dishes.
Matt Abergel, Yardbird and Ronin, Hong Kong
Paul Carmichael, Momofuku Seiobo, Sydney
Kirsten Tibballs, Savour Chocolate & Patisserie School, Melbourne
James Whetlor, Cabrito Goat Meat, UK
Theatre of Ideas supported by The New York Times
Get inside the heads of gastronomic greats and culinary creatives at this talk-style series that covers some of the biggest topics in food today.
David McMillan and Frédéric Morin, Joe Beef, Canada
Women in food: which way next? panel discussion featuring Sharlee Gibb (Fully Booked Women) and Maria Kabal (Añada)
Kate Reid, Lune Croissanterie, Melbourne
Chef-on-chef with Dan Hong (Establishment, Sydney) and Jowett Yu (Ho Lee Fook, Hong Kong)
Food and drinks (available for purchase)
Belles Hot Chicken food truck
Belles favourites plus a one-off dish in collaboration with a secret international guest
Mamasita food truck
Mamasita favourites plus a one-off dish in collaboration with a secret international guest
Sundae School Ice Creamery
Treats inspired by our international presenters, created exclusively for The House of Food And Wine
The Kyoto Protocol bar by Morgan McGlone and Christian Robertson
A pop-up bar serving low-waste drinks and rare natural wine
Add a workshop for $40
Get your hands dirty and keep your mind busy at these interactive workshops focused on future-proofing our food systems. Tickets can be added to your day pass for $40 per workshop.
Root to Bloom - Mat Pember and Jocelyn Cross
Authors Mat Pember and Jocelyn Cross call Root to Bloom the plant world's equivalent of nose-to-tail. Learn how to use the whole plant for harvest, cooking, preserving and healing in this hands-on workshop which will change the way you think about edible plants.
The Death of Farmhouse Cheese - Will Studd
Some of the world’s most loved cheeses are under threat from the rise of mass cheese production. Find out why farmstead cheese could be a thing of the past and taste some of Will Studd’s favourite examples.
From Issan to Byron Bay - Palisa Anderson
Learn how to live off the land from Boon Luck Farm founder Palisa Anderson, as she shares her experiences in Thailand and Byron Bay cooking, planting and fermenting her own food.
Moonshine's Moment - Yue Yamanaka Mead
Make (and taste) three cocktails that we could be drinking in a post-apocalyptic world. No power means no ice, lots of homemade ingredients and getting creative with natural processes. Cin-cin!
For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.7% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.
For all event enquiries, please call: +61 3 9823 6100