Masterclass demonstrations supported by Sanpellegrino
Catch some of the biggest stars in food as they show you how to create their signature dishes.
Adam Liaw, Sydney
Junghyun Park, Atoboy and Atomix, New York City
Nicolai Nørregaard, Restaurant Kadeau, Denmark
Jake Kellie, Burnt Ends, Singapore and John Rivera, Lûmé, Melbourne
Nicole Ponseca, Jeepney, New York City and Jordy Navarra, Toyo Eatery, Manila
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.
Country, Community, Sustainability: Dan Hunter’s Brae
Dan Hunter (Brae, Birregurra). Moderated by Pat Nourse.
Panel - Are We Running Out of Coffee?
Elika Rowell (Square One Coffee Roasters, Melbourne), Fleur Studd (Market Lane, Melbourne) and Mark Dundon (Seven Seeds, Melbourne). Moderated by Dani Valent.
Panel - Is Sustainability Sustainable?
Alla Wolf-Tasker (The Lake House, Daylesford), Jill Dupleix and James Whetlor (Cabrito Goat Meats, UK). Moderated by Sam Sifton.
Eat the Problem
Kirsha Kaechele (Eat the Problem). Moderated by Jill Dupleix.
Rosé All Day by Vintage Cellars
Wine-lovers of all stripes can try 12 hard-to-find rosés from around the world in this free tasting. With small group sizes and giveaways included, there’s plenty to be tickled pink about.
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.
The Long Cold Winter – Derek Dammann
This workshop on canned food could change your ideas about spam. Let chef Derek Dammann walk you through how to make ‘Canadian Spam’ as he shares stories of his childhood growing up in a fishing village on Vancouver Island.
Fermentation 101 – Sharon Flynn
There are more reasons to ferment vegetables than flavour or gut health. Author and founder of The Fermentary Sharon Flynn will guide you through how to preserve summer’s best produce for a rainy day – or the apocalypse.
How Fungi Made Our World – Mauro Callegari
Chef Mauro Callegari of The Independent in Gembrook will screen the award-winning documentary The Kingdom – How Fungi Made Our World, before leading a tasting of this diverse and important food group.
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