By refilling a reusable drink container you can help reduce demand for the 2.7 billion tonnes of plastic currently used each year for bottling water.
Read More >>
Kitchen & Green Bar
Join host Joanna Savill and Sydney’s top chefs, including our Ambassador Kylie Kwong, as they cook a range of seasonal, local, organic and biodynamic delights.
The kitchen will feature an expert panel discussion on “Sustainable Seafood” convened by John Newton, with Duncan Leadbitter - Maritime Stewardship Council, Giselle Firme - Oceanologist and Convener of “Sustainable Seafoodies” and John Susman - Fish Providore.
All sessions are 45 minutes in length and are free. Bookings are not required however seating is limited. See the program below for details.
Kitchen generously donated by Miele.
Our Host
Joanna Savill
Joanna is a journalist and TV presenter who specialises in food, 'world food' cultures and the journey of what we eat from paddock to plate. She has travelled the country over the course of nine years for the SBS TV series, The Food Lovers' Guide to Australia. Joanna is also a member of the Slow Food movement and a Masters student in Gastronomy.
Our Chefs
Kylie Kwong
Kylie is a leading Sydney chef, TV presenter and is an industry leader in food sustainability, serving only organic and biodynamic produce in her restaurant, Billy Kwong. Kylie is the Ambassador for Live Green for the second year and is also ambassador for the Fair Trade Association of Australia and New Zealand and is aligned with the Australian Marine Conservation Society.
Kylie is a leading Sydney chef, TV presenter and is an industry leader in food sustainability, serving only organic and biodynamic produce in her restaurant, Billy Kwong. Kylie is the Ambassador for Live Green for the second year and is also ambassador for the Fair Trade Association of Australia and New Zealand and is aligned with the Australian Marine Conservation Society. Jared Ingersoll
Jared Ingersoll is the owner and executive chef of Danks Street Depot in Waterloo. From its inception, the guiding principle at Danks Street Depot has been to work closely with primary producers to ensure freshness and quality, and to change the menu daily according to seasonal availability and the best local produce available on the day. Selected to represent NSW at the Slow Food Conference ‘Terra Madre’ in Italy in October 2006, Jared joined 6500 farmers, primary producers and chefs from 157 countries to discuss and workshop ideas of sustainability. On his return, Jared was inspired to adopt an ‘All Australian’ policy across the Danks Street Depot menu to help promote the importance of supporting local industry and to showcase the wonderful diversity of Australian produce. Jared and the Danks Street Depot team are working to build networks and relationships with primary producers, local communities, and sustainability practitioners.
Jared Ingersoll is the owner and executive chef of Danks Street Depot in Waterloo. From its inception, the guiding principle at Danks Street Depot has been to work closely with primary producers to ensure freshness and quality, and to change the menu daily according to seasonal availability and the best local produce available on the day. Selected to represent NSW at the Slow Food Conference ‘Terra Madre’ in Italy in October 2006, Jared joined 6500 farmers, primary producers and chefs from 157 countries to discuss and workshop ideas of sustainability. On his return, Jared was inspired to adopt an ‘All Australian’ policy across the Danks Street Depot menu to help promote the importance of supporting local industry and to showcase the wonderful diversity of Australian produce. Jared and the Danks Street Depot team are working to build networks and relationships with primary producers, local communities, and sustainability practitioners.
Jodie Wallace
Becoming Head Chef of a “hatted” restaurant at the age of 24, Jodie considers this to be her greatest career achievement to date. Commencing her apprenticeship at the age of 17 at MG Garage in Surry Hills, she has gone on to work with some of Sydneys most respected chefs.
Becoming Head Chef of a “hatted” restaurant at the age of 24, Jodie considers this to be her greatest career achievement to date. Commencing her apprenticeship at the age of 17 at MG Garage in Surry Hills, she has gone on to work with some of Sydneys most respected chefs.Always looking for something new to learn, to create and to cook has lead her to the use of sustainable seafood when creating her seasonal menu at Flying Fish.
Panel Guests
John Newton
John is a freelance writer, journalist and novelist and writes for The Sydney Morning Herald, Life Etc, The Organic Gardener and Slow. John has a special interest in agriculture and has written several articles on the plight of the farmers in the Sydney Basin. These stories led to the formation of the Sydney Farming Network of which he is the Chair.
Kitchen Program
*The program is subject to change without notice.
| Time | Topic | Chef/Guest |
|---|---|---|
| 11.30am | Cooking with Sustainable Seafood | Jodie Wallace, Flying Fish |
| 12.45pm | Local and Seasonal Produce | Jared Ingersoll, Danks Street Depot |
| 1:45pm | Ethical Eating | Kylie Kwong, Billy Kwong |
| 2:35pm | Expert panel discussion - "Sustainable Seafood" |
John Newton with Duncan Leadbitter, Maritime Stewardship Council, Giselle Firme, Oceanographer and Convenor of "Sustainable Seafoodies" and John Susman, Fish Providore |
| 3.20pm | Ethical Eating | Kylie Kwong, Billy Kwong |
Green Bar
Come and enjoy the vibe at Sydney’s finest green bar which will sell naturally brewed beer, organic wines, fruit and well-being beverages throughout the day.
Download
Full Program | PDF 436Kb
Site Map for locations of stalls, workshops, seminars and stages | PDF 133Kb
