The Winnings Food Experience Stage
Back for another year, The Winnings Food Experience 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 brings together some of the country’s most exciting chefs, producers and flavour-makers for a weekend of live demonstrations and delicious ideas.
Across three delicious days, discover the secrets behind handmade pasta, beautifully aged artisan cheese, Greek orange cake, rhubarb and cardamom tarts, milk kefir, modern Asian flavours, cocktail creations and Australia's most food-friendly wines.
Expect practical tips, thoughtful techniques and plenty of inspiration to take back to your own kitchen - with complimentary tastings included in every session, so you can experience the flavours first-hand.
Presented in collaboration with Winnings, the stage is a celebration of the people, produce and passion behind every dish.
See the full schedule below.
Julia Busuttil Nishimura
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Julia Busuttil Nishimura is a cook, author and presenter known for her warm, produce-driven approach to food. Her cooking is shaped by her Maltese heritage, the rhythms of the seasons, and her time living in Tuscany, where she developed a deep appreciation for the simplicity and generosity of Italian home cooking.
Julia is a regular columnist for Gourmet Traveller and Good Weekend, and the author of four bestselling cookbooks including Ostro, A Year of Simple Family Food, Around the Table and Good Cooking Every Day.
Based in Melbourne, Julia brings a thoughtful, family-focused perspective to the kitchen, celebrating everyday cooking with elegance, ease and a strong sense of place.
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Gareth Whitton is the founder and head pastry chef of Tarts Anon, the Melbourne-based bakery known for its refined yet approachable take on classic and contemporary tarts.
With over 18 years’ experience, Gareth has worked in some of the world’s most acclaimed kitchens, including Pier, Quay, Oud Sluis and Dinner by Heston Blumenthal, honing a style that balances technical precision with bold, flavour-led creativity.
Launched during Melbourne’s lockdowns, Tarts Anon quickly built a cult following and has since grown into a multi-site business, celebrated for both its signature classics and ever-evolving seasonal offerings. In 2023, Gareth was named the winner of Dessert Masters, cementing his place as one of Australia’s leading pastry talents.
Gareth Whitton
Nick Ryan
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Nick Ryan is one of Australia’s most distinctive voices in wine. After a short-lived stint at university in Adelaide, he moved to Sydney and landed a role with one of the city’s leading wine merchants — before realising writing about wine was far easier than lifting it.
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 an in-demand presenter at events around the world, known for his sharp, witty take on everything from classic varietals to emerging styles.
In 2024, Nick was awarded Best Wine Communicator in Short-Form Writing at the 67 Pall Mall Global Wine Communicator Awards in London.
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Sharon Flynn is one of Australia’s leading voices in natural fermentation and the founder of The Fermentary, a Melbourne-based producer of small-batch, wild fermented foods and drinks.
Driven by a deep interest in gut health and traditional food practices, Sharon has spent over a decade exploring fermentation across cultures, with research spanning Europe, the Americas, Asia and the Pacific. Her work brings together ancient techniques and modern understanding, championing fermentation as both nourishment and food sovereignty.
Sharon is the author of Ferment for Good and Wild Drinks, and teaches in the Masters program at the Basque Culinary Center. In recognition of her impact on Australia’s food landscape, she was named a Melbourne Food & Wine Festival Legend.
Sharon Flynn
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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
Nick Haddow
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Nick Haddow is one of Australia’s most respected figures in artisanal food, known for his work as a cheesemaker, producer and agri-food entrepreneur. He is the founder of Bruny Island Cheese Co., the acclaimed Tasmanian business that has become synonymous with premium cheese and immersive food tourism experiences.
Nick’s career began in the Adelaide Hills, where he developed a passion for cheesemaking while working as a chef. That passion took him around the world, with time spent working in the UK, Japan, France, Italy and India, before ultimately bringing him to Bruny Island, where he established his now-iconic business in 2003.
Under his leadership, Bruny Island Cheese Co. has earned multiple accolades, including Gold Medals at the World Cheese Awards and the prestigious Telstra Australian Business of the Year Award. Nick is also an author, with his book MilkMade receiving a James Beard Award, and continues to play a leading role in Australia’s food and tourism landscape.
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Sandra Seah is the chef and founder behind Six-Eyed Scorpion, the Melbourne-born brand known for its cult-favourite crispy chilli oil.
With a background in some of Naarm’s most celebrated kitchens, including Transformer, Smith & Daughters and Riso, Sandra brings a bold, flavour-driven approach to everything she creates, often drawing on her Singaporean heritage. What began as a small community project has grown into a multi-award-winning brand, beloved for its punchy, addictive edge.
Through Six-Eyed Scorpion, Sandra champions creativity, culture and unapologetically big flavour — transforming everyday dishes with a signature hit of heat and personality.
Sandra Seah
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Tommy’s Booze is the creation of Melbourne hospitality duo Dan Leuzzi and Tom Giurioli, born from a bag of lemons, a Nonna’s recipe, and a period of lockdown experimentation. What began in the kitchen of Freddy’s Pizza has evolved into a modern take on traditional Italian liqueurs.
Crafted with real fruit and minimal ingredients, the range honours classic methods while bringing a fresh, contemporary edge. Rooted in heritage but shaped by Melbourne’s hospitality scene, Tommy’s Booze celebrates good times, bold flavour and doing things properly.
Dan Leuzzi
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Chef, author and media personality Tobie Puttock has built an international career shaped by great food, sustainability and social impact. Best known for his long-standing collaboration with Jamie Oliver - including the original Fifteen Restaurant in London and Australia’s Ministry of Food - Tobie has spent decades championing thoughtful, produce-driven cooking with purpose at its core.
Now based in Melbourne, his focus has evolved towards food systems, sustainability and reducing waste within hospitality. Through his work with STREAT and the Purpose Precinct at Queen Victoria Market, along with his Circular Kitchen Accelerator program, Tobie helps kitchens rethink waste, improve systems and create more resilient ways of cooking and operating.
Alongside his extensive television career and bestselling cookbooks, Tobie remains passionate about making great food approachable, sustainable and deeply connected to community.
Tobie Puttock
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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
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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
2026 Schedule
12:30pm
Meet Milk Kefir: Your New Favourite Culture
The Fermentary
Begin with a single grain and a jar of milk. What happens next has nourished communities and their guts for thousands of years, and right now, it's making a very well-deserved comeback.
Join Sharon Flynn for an introduction to milk kefir: what it is, where it came from, and why it might be the most powerful and easiest thing you can add to your home kitchen. Watch it made from scratch, taste it fresh, and see it transform before your eyes into cultured butter, silky labneh, and a sparkling whey soda. One grain. Four delicious wonders. Zero excuses not to start.
1:30pm
Portokalopita: A Greek Classic
Julia Busuttil Nishimura
Join bestselling author and home cook Julia Busuttil Nishimura as she shares one of her favourite Greek desserts: Portokalopita. Made with delicate filo pastry, sweet oranges, olive oil and a fragrant citrus syrup, this much-loved cake is a celebration of simple ingredients and timeless flavours.
Watch Julia bring the recipe to life as she shares the story behind the dish, her tips for achieving the perfect texture, and why this nostalgic Greek classic has remained a family favourite for generations. Best of all, you'll get to taste a slice for yourself.
2:30pm
Gnudi at Home
D.O.C Gastronomia Italiana
Join Executive Chef Tom Jones-Davies for a practical introduction to one of Tuscany's simplest and most rewarding dishes. This session explores the techniques behind traditional ricotta gnudi, from ingredient selection and preparation through to shaping, cooking and serving.
Along the way, Tom will share the principles that guide D.O.C Gastronomia Italiana: respect for regional Italian cooking traditions, an emphasis on quality ingredients, and the belief that great food doesn't need to be complicated.
Guests will leave with a deeper understanding of how a handful of carefully chosen ingredients can be transformed into a classic Italian dish that's surprisingly simple to recreate at home.
3:30pm
Inside the Art of the Perfect Tart
Tarts Anon
Join acclaimed pastry chef Gareth Whitton as he shares the art of building a modern tart from the ground up. Inspired by the flavours of winter, this session explores the balance of flavour, texture and technique behind a beautifully crafted rhubarb, orange and cardamom tart.
From buttery pastry and brown butter frangipane to silky custard, vibrant rhubarb compote and delicate finishing touches, Gareth will reveal how each element comes together to create one unforgettable dessert. Expect expert tips, contemporary piping techniques and plenty of pastry inspiration along the way.
4:30pm
Wine's Not Just a Drink, It's a Food!
Nick Ryan
What makes a wine truly food-friendly? Join acclaimed wine writer Nick Ryan for a lively tasting exploring Australia's most food-focused wines and the producers championing them.
From bright, vibrant styles made for sharing to bottles that shine alongside everything from seafood and cheese to rich winter feasts, Nick will unpack what makes certain wines such perfect partners at the table. Expect great stories, expert insights and a fresh perspective on how to choose wines you'll actually want to eat with.
5:30pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly great one? Join acclaimed cheesemaker Nick Haddow for a fascinating journey into the world of cheese maturation and discover how time, technique and environment shape flavour, texture and character.
Using Bruny Island Cheese Co.'s celebrated Raw Milk C2, Nick will explore the remarkable transformation that occurs as cheese ages, with tastings showcasing the same cheese at different stages of maturity. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of affinage.
6:30pm
The Italian Aperitivo Hour
Tommy’s Booze
Join Tommy's Booze as they share two of their favourite ways to bring bold flavour and a touch of Italian aperitivo culture into your home bar.
Watch Daniel Leuzzi mix up a vibrant Raspberry Collins using their signature Lampone Liqueur, before putting a fresh spin on an Italian classic with the Mandarino Sgroppino - a bright, citrusy cocktail that doubles as the ultimate dessert in a glass.
Expect easy-to-follow techniques, crowd-pleasing recipes and plenty of inspiration for your next cocktail hour.
10:30am
Meet Milk Kefir: Your New Favourite Culture
The Fermentary
Begin with a single grain and a jar of milk. What happens next has nourished communities and their guts for thousands of years, and right now, it's making a very well-deserved comeback.
Join Sharon Flynn for an introduction to milk kefir: what it is, where it came from, and why it might be the most powerful and easiest thing you can add to your home kitchen. Watch it made from scratch, taste it fresh, and see it transform before your eyes into cultured butter, silky labneh, and a sparkling whey soda. One grain. Four delicious wonders. Zero excuses not to start.
11:30am
Portokalopita: A Greek Classic
Julia Busuttil Nishimura
Join bestselling author and home cook Julia Busuttil Nishimura as she shares one of her favourite Greek desserts: Portokalopita. Made with delicate filo pastry, sweet oranges, olive oil and a fragrant citrus syrup, this much-loved cake is a celebration of simple ingredients and timeless flavours.
Watch Julia bring the recipe to life as she shares the story behind the dish, her tips for achieving the perfect texture, and why this nostalgic Greek classic has remained a family favourite for generations. Best of all, you'll get to taste a slice for yourself.
12:30pm
Bold Flavours, Crowd-Pleasing Favourites
Six-Eyed Scorpion
Get ready for a fun ride in the kitchen with Sandra Seah. Expect bold flavours, cheeky banter and simple pro tricks that turn everyday meals into total crowd-pleasers.
From whipped ricotta on crispy wonton skins, to fresh shiso-ponzu crudo, and an umami-packed miso carbonara, Sandra will show you how to create impressive dishes without overcomplicating things. Laugh, learn and leave with ideas you'll actually use and recipes everyone will fight over.
1:30pm
Inside the Art of the Perfect Tart
Tarts Anon
Join acclaimed pastry chef Gareth Whitton as he shares the art of building a modern tart from the ground up. Inspired by the flavours of winter, this session explores the balance of flavour, texture and technique behind a beautifully crafted rhubarb, orange and cardamom tart.
From buttery pastry and brown butter frangipane to silky custard, vibrant rhubarb compote and delicate finishing touches, Gareth will reveal how each element comes together to create one unforgettable dessert. Expect expert tips, contemporary piping techniques and plenty of pastry inspiration along the way.
2:30pm
Gnudi at Home
D.O.C Gastronomia Italiana
Join Executive Chef Tom Jones-Davies for a practical introduction to one of Tuscany's simplest and most rewarding dishes. This session explores the techniques behind traditional ricotta gnudi, from ingredient selection and preparation through to shaping, cooking and serving.
Along the way, Tom will share the principles that guide D.O.C Gastronomia Italiana: respect for regional Italian cooking traditions, an emphasis on quality ingredients, and the belief that great food doesn't need to be complicated.
Guests will leave with a deeper understanding of how a handful of carefully chosen ingredients can be transformed into a classic Italian dish that's surprisingly simple to recreate at home.
3:30pm
Wine's Not Just a Drink, It's a Food!
Nick Ryan
What makes a wine truly food-friendly? Join acclaimed wine writer Nick Ryan for a lively tasting exploring Australia's most food-focused wines and the producers championing them.
From bright, vibrant styles made for sharing to bottles that shine alongside everything from seafood and cheese to rich winter feasts, Nick will unpack what makes certain wines such perfect partners at the table. Expect great stories, expert insights and a fresh perspective on how to choose wines you'll actually want to eat with.
4:30pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly great one? Join acclaimed cheesemaker Nick Haddow for a fascinating journey into the world of cheese maturation and discover how time, technique and environment shape flavour, texture and character.
Using Bruny Island Cheese Co.'s celebrated Raw Milk C2, Nick will explore the remarkable transformation that occurs as cheese ages, with tastings showcasing the same cheese at different stages of maturity. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of affinage.
5:30pm
The Italian Aperitivo Hour
Tommy’s Booze
Join Tommy's Booze as they share two of their favourite ways to bring bold flavour and a touch of Italian aperitivo culture into your home bar.
Watch Daniel Leuzzi mix up a vibrant Raspberry Collins using their signature Lampone Liqueur, before putting a fresh spin on an Italian classic with the Mandarino Sgroppino - a bright, citrusy cocktail that doubles as the ultimate dessert in a glass. Expect easy-to-follow techniques, crowd-pleasing recipes and plenty of inspiration for your next cocktail hour.
10:30am
Meet Milk Kefir: Your New Favourite Culture
The Fermentary
Begin with a single grain and a jar of milk. What happens next has nourished communities and their guts for thousands of years, and right now, it's making a very well-deserved comeback.
Join Sharon Flynn for an introduction to milk kefir: what it is, where it came from, and why it might be the most powerful and easiest thing you can add to your home kitchen. Watch it made from scratch, taste it fresh, and see it transform before your eyes into cultured butter, silky labneh, and a sparkling whey soda. One grain. Four delicious wonders. Zero excuses not to start.
11:30am
Gnudi at Home
D.O.C Gastronomia Italiana
Join Executive Chef Tom Jones-Davies for a practical introduction to one of Tuscany's simplest and most rewarding dishes. This session explores the techniques behind traditional ricotta gnudi, from ingredient selection and preparation through to shaping, cooking and serving.
Along the way, Tom will share the principles that guide D.O.C Gastronomia Italiana: respect for regional Italian cooking traditions, an emphasis on quality ingredients, and the belief that great food doesn't need to be complicated.
Guests will leave with a deeper understanding of how a handful of carefully chosen ingredients can be transformed into a classic Italian dish that's surprisingly simple to recreate at home.
12:30pm
The Art of Apple Strudel
Tobie Puttock x ENVY™ Apples
Join renowned chef and food advocate Tobie Puttock as he shares his take on a timeless classic: apple strudel. Using irresistibly sweet ENVY™ apples, Tobie will demonstrate how to create beautifully crisp pastry layered with fragrant spiced apples and all the elements that make this much-loved dessert so memorable.
Along the way, he'll share practical cooking tips, insights into working with seasonal produce (like delicious ENVY™) and his passion for creating flavour-packed dishes with simple, quality ingredients.
1:30pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly great one? Join acclaimed cheesemaker Nick Haddow for a fascinating journey into the world of cheese maturation and discover how time, technique and environment shape flavour, texture and character.
Using Bruny Island Cheese Co.'s celebrated Raw Milk C2, Nick will explore the remarkable transformation that occurs as cheese ages, with tastings showcasing the same cheese at different stages of maturity. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of affinage.
2:30pm
Wine's Not Just a Drink, It's a Food!
Nick Ryan
What makes a wine truly food-friendly? Join acclaimed wine writer Nick Ryan for a lively tasting exploring Australia's most food-focused wines and the producers championing them.
From bright, vibrant styles made for sharing to bottles that shine alongside everything from seafood and cheese to rich winter feasts, Nick will unpack what makes certain wines such perfect partners at the table. Expect great stories, expert insights and a fresh perspective on how to choose wines you'll actually want to eat with.
3:30pm
Bold Flavours, Crowd-Pleasing Favourites
Six-Eyed Scorpion
Get ready for a fun ride in the kitchen with Sandra Seah. Expect bold flavours, cheeky banter and simple pro tricks that turn everyday meals into total crowd-pleasers.
From whipped ricotta on crispy wonton skins, to fresh shiso-ponzu crudo, and an umami-packed miso carbonara, Sandra will show you how to create impressive dishes without overcomplicating things. Laugh, learn and leave with ideas you'll actually use and recipes everyone will fight over.
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