Fine Food Australia has announced its 2017 education program ahead of this year’s exhibition at ICC Sydney.

Running from 11–14 September, Fine Food Australia will host three different stages: the Talking Food stage presented by, the Café stage presented by Devondale and the Innovations in Patisserie stage presented by Callebaut.

Each stage will offer a variety of sessions running across the full four days of the show, with a diverse range of speakers from across the industry sharing insights and expert advice on everything from better business practice to products.

Talking Food stage

Seminars at the Talking Food Stage will feature a number of professionals from a range of industries, including Small Business Ombudsman Kate Carnell, accounting expert John Corias and founder of Profitable Hospitality Ken Burgin, who will all sit on the ‘Small Business Insights’ panel.

Other sessions include ‘The Power of Two – Brand Collaboration’, with marketing experts sharing stories about successful food brand collaborations and discussing how businesses can maximise exposure through partnerships; a Q&A session with businesswoman Nahji Chu; and ‘Growing Your Business Through Delivery’, with home delivery experts from Drive Yello, Foodora and Deliveroo explaining what it takes for a restaurant to succeed in the delivery market.

Café stage

The Café stage will host the second Australian World Tea Brewers. Running for the first two days of Fine Food Australia, the contest winner will be given the chance to compete in the World Tea Brewers Championship in Shanghai.

The final two days will then see a line-up of speakers talking on a sessions such as ‘Food Bloggers — What Does a Free Meal Really Cost’. Facilitated by Jules Lund, founder of influencer marketing agency Tribe, the panel will discuss how Instagrammers and bloggers promote venues and how businesses can best work with them.

Also on the Café stage, ‘Robotics in Foodservice — Just Hype or Real Solutions’, will see Rod Fowler, director of Food Industry Foresight, review robotic applications in foodservice, robotic bartenders, baristas and robot kitchens, analysing and discussing whether robotic are really valuable to the industry or just a marketing gimmick.

Innovations in Patisserie stage

On the Innovations in Patisserie stage, pastry professionals will share tips and tricks with a focus on cutting edge equipment. The stage will feature the likes of Burch & Purchese Sweet Studio’s Darren Purchese, chocolate artisan Jessica Pedemont, and Adriano Zumbo.

Speakeasy stage

At the Commerical Drinks show, which is co-locating with Fine Food Australia for the first time this year, the Winterhalter Speakeasy stage will also offer educational sessions for the on-premise liquor industry.

Running across the four days, sessions will include what it takes to operate a successful bar, what good bar design can do for your business; cocktails that drive revenue; staff training & retention, and maximising the wine spend of your patrons.

Curated by event organisers and Beer Diva Kirrily Waldhorn (Beer Partner), Archie Rose’s Nigel Weisbaum (Spirits Ambassador) and David Messum from Just the Drop (Drinks Education Curator), a selection of successful Sydney bar operators and industry experts will make up the session panels, including Jared Merlino, managing director of Kittyhawk, Danielle Allen, director of two Birds Brewery and Seamus Brandt, senior sommelier for Rockpool Bar & Grill.

Fine Food Australia

When: 11–14 September 2017

Hours: Mon–Wed 10am–6pm; Thu 10am–4pm

Where: ICC Exhibition Building, Sydney, Darling Harbour


Fine Food Australia is strictly a trade only event. Children are not permitted.








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