The Chef’s Hat Stage

Back for another year, The free Chef’s Hat Stage at The Little Food Market is your front-row seat to culinary creativity. Hosted by food journalist Dani Valent and Turnip Media’s Hilary McNevin, this year’s program features chefs, producers and flavour-makers sharing their tips, tricks and delicious demos across the weekend.

From fresh pasta and fermentation to the art of a next-level cheeseboard, it’s all about real skills, great food, and good vibes. All sessions include complimentary tastings, so you’ll get to sample the dishes being made live on stage.

Presented in collaboration with Chef’s Hat, the program celebrates the people, produce and passion behind every dish.

The full schedule is now live — take a look and start planning your tastings. Seating is limited, so arrive early to secure your spot!

Speakers

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Nick Ryan

Nick Ryan is one of Australia’s most distinctive voices in wine. With a career that began in Sydney’s wine retail scene (after a detour from university in Adelaide), Nick quickly swapped lifting bottles for writing about them — and never looked back.
Now based in the Clare Valley, Nick is the senior wine writer for The Australian, a columnist for The World of Fine Wine, and a contributor to Halliday Magazine and The Robb Report. He’s a seasoned wine show judge and a sought-after presenter at events around the world, known for his witty take on everything from big reds to emerging varieties.
In 2024, Nick was named Best Wine Communicator in Short-Form Writing at the 67 Pall Mall Global Wine Communicator Awards in London.

Alice Zaslavsky is an award-winning author, broadcaster, and taste-maker, known for bringing vibrancy and vitality to every plate through great produce and clever tricks.
Alice is the author of 4 internationally bestselling cookbooks including her latest, Salad for Days. As host of hit TV show 'A Bite to Eat with Alice', she inspires home cooks of all skill levels to explore new and fresh flavours, connect through food, and cook with curiosity and creativity. You’ll find her on the socials as @aliceinframes.

Alice Zaslavsky

Alice Bennett

Alice Bennett is the creative force behind Miss Trixie Drinks Tea — a Melbourne-based cake studio famous for its playful, pun-filled creations and riot of colour. A self-taught baker, Alice turned her university blog into a full-time business during the pandemic, swapping experiential marketing for butter, sugar and a whole lot of sprinkles.
Inspired by quality ingredients and global baking traditions (especially her time exploring British classics in London), Alice now operates out of Richmond and is the co-founder of the collaborative Co.Bake Space. Her imaginative cakes and bakes have earned her brand collaborations with the likes of Nissan, 7-Eleven, Mecca and Shameless Media, and a cult following of sweet-toothed fans.

Greg Feck

Greg Feck is the Executive Chef at La Vètta, the acclaimed restaurant at Marnong Estate. Originally from New Zealand, Greg’s culinary journey has spanned over three decades and includes time as Jamie Oliver’s Senior Sous Chef in London, where he honed his love for modern Italian cuisine.
After moving to Melbourne, Greg made his mark at Richmond Hill Café & Larder alongside Stephanie Alexander, and co-owned the award-winning Sapore in St Kilda, earning a coveted ‘1 Hat’ in The Age Good Food Guide. He later co-founded Crabapple Kitchen in Hawthorn and launched Vaporetto Venetian Bar and Eatery, known for its regional Italian fare.
At La Vètta, Greg brings his signature mix of elegance, innovation and global inspiration to every dish. His work has once again earned him a ‘1 Hat’ in The Age Good Food Guide, cementing his place as a leading voice in Melbourne’s dining scene.

Jeremy Spradbery is a long-term cheese professional and owner of Richmond’s specialty cheese shop, Supercheese on Swan Street.
Jeremy is passionate about showcasing seriously good cheeses, focussing on benchmark cheeses produced locally and overseas, particularly raw milk cheeses.
Jeremy was only the third Australian to be inducted as Guard and Juror into the exclusive Guilde des Fromagers, a now global organisation protecting the traditions of artisanal cheese making.

Jeremy Spradbery

Kane Vokoun

Kane Vokoun is the Head Chef at Melbourne’s iconic MoVida. Growing up in Barwon Heads with Indian and Czech heritage, Kane developed a deep appreciation for global flavours from an early age—starting his kitchen career at just 13.
For over a decade, Kane has worked alongside MoVida founder Frank Camorra, helping to shape the group’s distinct culinary identity. From leading the kitchen at MoVida Aqui to launching MoVida Lorne, Kane now heads up the original Flinders Lane restaurant, bringing his signature mix of technique, creativity and respect for Spanish tradition to every dish.

Tom is a classically trained chef with a passion for honest, ingredient-led Italian cooking. Raised in Wales, Tom began his culinary career in some of London’s most respected kitchens — including Michel Roux Jr’s Le Gavroche and the acclaimed Salt Yard Group — where he honed his technique and discipline.
Drawn to his Italian roots and the simplicity of regional Italian cuisine, Tom made the move to Melbourne and took on the role of Executive Chef at D.O.C. Gastronomia Italiana. Here, he fuses precision with soul, celebrating provenance and traditional flavours with contemporary flair. His menus are a love letter to Italy’s rich culinary heritage — from handmade pastas to thoughtfully sourced local produce — always guided by seasonality and authenticity.

Tom Jones-Davies

Annie Hart & Blaise Bourke are the dynamic duo behind Gaga’s, Melbourne’s cult fermentary known for its gut-loving, flavour-packed creations. Founded in 2014, Gaga’s began as a humble passion project and has grown into a thriving brand with over 30 products — from crunchy krauts to tangy tonics — all crafted with intention, patience and probiotic power.
Blaise, a fermentation scientist with a background in wine and cider, brings the technical edge, while Annie drives the creative vision and brand storytelling. Together, they’re on a mission to make fermented foods not just healthy, but craveable — transforming humble veggies into living jars of goodness through traditional techniques and wild fermentation.

Annie Hart & Blaise Bourke

Originally from Montreal, Canada, Marc-André Vadeboncoeur — or simply Chef Marco — is the Head Chef at La Vètta, bringing a bold and authentic approach to Italian cuisine. A graduate of ITHQ, Montreal’s premier culinary institute, Marco has long been passionate about rustic flavours and traditional techniques, honed through his studies in Cucina Italiana.
Marco has a longstanding partnership with Executive Chef Greg Feck, having worked closely with him across several of Melbourne’s top kitchens. Their collaboration is built on creativity, mutual respect, and a shared love of expressive, seasonal cooking.
Now at La Vètta, Marco helps shape a menu that bridges heritage and innovation — from handmade pasta to refined signature dishes. His attention to detail and love of storytelling through food shine in every plate.

Marc-André Vadeboncoeur

Dani Valent is one of Australia’s most respected food communicators. She is a longtime freelance journalist and restaurant critic, award-winning cookbook author and host of the Dirty Linen food podcast.
Dani is a frequent media commentator on hospitality issues and an in-demand event host and guide. She was named a Legend by the Melbourne Food & Wine Festival in 2022 and was honoured for her Outstanding Contribution to Hospitality in the Gourmet Traveller Restaurant Awards 2023.

Dani Valent

Hilary McNevin has more than 15 years in the hospitality industry and 18 years in food media.
She is a Melbourne-based food communicator, writer, speaker, facilitator, and founder of Turnip Media. She contributed to Epicure in The Age and goodfood.com.au for 12 years, writing the weekly news column ‘Espresso’ for six years. She has also contributed to The Guardian, James Halliday Wine Magazine, Delicious Magazine, The Weekly Review, SBS Food Online, The Australian, Winestate Magazine, and Broadsheet Melbourne, among other publications.
Hilary founded Turnip Media in early 2017, where she creates digital content, connections, and events for food producers, winemakers, growers, purveyors, and the hospitality industry.

Hilary McNevin

Schedule

1pm

Gnocchi alle Cicale

La Vètta at Marnong Estate

Discover how to craft this luxurious dish from scratch, with tips on pasta shapes, crustacean swaps, and building bold, aromatic flavour at home.

2pm

Fresh pasta, made simple

D.O.C Gastronomia Italiana

Discover the secrets behind D.O.C’s legendary pasta in this hands-on demo with Executive Chef Tom Jones-Davies. From flour theory and egg vs water dough to no-equipment pasta shapes and sauce pairings, this session covers all the essentials.

You’ll walk away knowing exactly how to mix, knead, rest and cook your own pasta at home — like a true Italian.

3pm

Living sauces: fermented fiery and full of flavour

Gaga's Gut Loving Ferments

Join Annie Hart & Blaise Bourke from Gaga’s as they dive into the wild (and wonderfully tangy) world of living sauces. This session explores the art of lactic acid fermentation through two gut-loving hot sauce recipes: a punchy Kimchi Ketchup and a vibrant Spicy Salsa Verde.

Learn how to harness the power of probiotic-rich brine, extend the life of your herbs, and unlock complex, crave-worthy flavour — all while preserving your ingredients naturally. Expect clever tips, unexpected pairings, and a whole new appreciation for the magic of microbes.

4pm

Nostalgic treats, reimagined

Miss Trixie Drinks Tea

Step into a sugar-dusted wonderland as Alice Bennett reinvents your favourite childhood party treats. From cookie dough–based honey joys to fairy bread cake and chocolate crackle slice, this demo is all about nostalgic flavours with a playful twist. Expect easy decorating tips, creative spins, and serious dessert joy.

5pm

Supercharge your platter

Supercheese

Jeremy Spradbery, resident cheesemonger, returns with a new spin on the perfect platter. This year, he’ll focus on stylish, snackable presentation—sharing easy tips for slicing, styling, and arranging cheeses for maximum visual (and flavour) impact. Expect expert pairings, clever tricks, and local favourites.

6pm

Tapas the MoVida way

MoVida

Experience the flavour and finesse of Spanish tapas with MoVida’s Head Chef, Kane Vokoun. From the iconic to the unexpected, Kane will bring the MoVida magic to the stage.

7pm