The Stage
The Stage at The Little Food Market is your front-row seat to culinary creativity. The stage brings together top chefs, producers and flavour-makers for a deliciously inspiring program of free cooking demos, tastings and live culinary conversations.
From fresh pasta and fermentation to the art of a next-level cheeseboard, these sessions are all about real skills, great food, and good vibes. Every session includes complimentary tastings, so you’ll get to sample the dishes being made live - straight from the demo to your tastebuds.
The Stage will be hosted in Sydney by Tawnya Bahr, Group Executive Chef, and co-founder of Straight To The Source and Lucy Allon, former award-winning restaurateur and co-founder of Straight To The Source.
See the full schedule below.
George Calombaris
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George Calombaris is one of Australia’s most recognised chefs, known for his bold, flavour-driven approach to food and his enduring impact on the country’s dining scene.
He first rose to prominence through a string of award-winning restaurants and as a long-time judge on MasterChef Australia, where he helped shape the show into a global phenomenon. Over the course of his career, George has represented Australia on the international stage, including competing in the prestigious Bocuse d’Or in France.
Today, George is the Creative Director of Harbour Hospitality, overseeing a portfolio of restaurants, pubs and hotels across Australia. His work continues to champion Greek heritage, seasonal produce and a deep passion for hospitality - always grounded in the simple idea of bringing people together through food.
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Mike Bennie is a leading voice in Australia’s wine and drinks scene, working as a writer, journalist and presenter with a focus on artisan and small-batch producers.
He is the wine and drinks editor-at-large for delicious., a contributor to WineFront.com.au, and writes regularly for Good Food, Broadsheet and Gourmet Traveller Wine, as well as a range of international publications. Mike is also part of the respected panel behind the James Halliday Wine Companion.
Alongside his writing, Mike is co-founder of P&V Wine + Liquor Merchants - a Sydney-based retail and education space dedicated to thoughtfully made, fermented, brewed and distilled drinks. A regular presenter at festivals and events, he brings a deep knowledge of wine culture and a passion for storytelling to every conversation.
Mike Bennie
Christopher Thé
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Christopher Thé is one of Australia’s most celebrated pastry chefs, known for his refined, flavour-led approach to baking and dessert.
After training in some of Sydney’s leading kitchens, including Bel Mondo, Claude’s and Quay, Christopher went on to found Black Star Pastry in 2008 - the boutique Newtown bakery that quickly became a cult destination. Its signature Strawberry Watermelon Cake has since achieved global recognition, often dubbed “the most Instagrammed cake in the world.”
Christopher’s work blends technical precision with a natural, intuitive style, drawing inspiration from seasonality and the beauty of ingredients. His creations are at once elegant and approachable, with a focus on balance, creativity and pure flavour.
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Pepe and Melissa Saya are the founders of Pepe Saya Butter Co., the cult-favourite Australian brand known for its rich, cultured butter and commitment to quality. Since launching in 2009, the duo have built a loyal following, starting at Carriageworks Markets in Sydney - where they still trade every Saturday and growing into one of the country’s most respected artisan butter producers.
Pepe, a dedicated buttermaker with a deep love of dairy, has spent years championing Australian-made butter, working closely with chefs, bakers and retailers to raise the standard of what butter can be. Melissa brings that butter to life in the kitchen, developing recipes that celebrate its flavour - from golden pastries and shortbread to comforting, produce-led dishes.
Together, they’ve built a brand grounded in provenance, transparency and a shared passion for exceptional ingredients.
Pepe & Melissa Saya
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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.
Nick Haddow
Toby Stansfield
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Toby Stansfield is the Head Chef and Co-Owner of Attenzione! Food and Wine, the Redfern restaurant known for its playful take on Italian dining.
Having refined his craft in some of Sydney’s leading kitchens, Toby brings a thoughtful and inventive approach to classic Italian dishes, balancing technical precision with a sense of creativity and surprise. His menus move effortlessly between tradition and experimentation, offering both refined favourites and unexpected, offbeat creations.
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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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Tawnya Bahr is a chef, food expert, and co-founder of the highly regarded consultancy Straight To The Source, with more than 25 years supporting and championing Australia’s producers and food communities. She co-hosts the Straight To The Source podcast, where candid conversations explore the history and future of food in Australia.
A sought-after MC, culinary judge, and industry advisor, Tawnya is known for her warmth, curiosity, deep knowledge of food, and entertaining, approachable style. She connects consumers and industry professionals with the producers and tastemakers shaping our food landscape.
Tawnya Bahr
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Lucy Allon is a leading voice in Australia’s food and hospitality industry, with more than 20 years’ experience championing producers, chefs and the stories behind great food.
A former award-winning restaurateur, Lucy is the co-founder of Straight To The Source and co-host of the Straight To The Source podcast. Her work spans mentoring emerging talent through the Appetite for Excellence awards, and collaborating with some of Australia’s most respected food figures, including Maggie Beer, Josh Niland and Danielle Alvarez, on the delicious. Produce Awards.
Passionate about sustainability, provenance and connection, Lucy brings a thoughtful, people-first approach to everything she does - making her a trusted voice and advocate for Australia’s evolving food landscape.
Lucy Allon
2026 Schedule
12:30pm
Strawberry Watermelon Cake 2.0
Hearthe | Artisan Cake Shop & Café
Join acclaimed pastry chef Christopher Thé as he shares the latest evolution of Australia's most iconic cake. Best known as the creator of the world-famous Strawberry Watermelon Cake, Christopher will reveal how this much-loved dessert has evolved into Strawberry Watermelon Cake 2.0, while exploring the exciting role native Australian ingredients are playing in modern baking.
Through stories, technique and years of artisan pastry expertise, Christopher will unpack the thinking behind one of Australia's most celebrated cakes and the creative process that continues to shape his work today. Discover how thoughtful ingredient selection, seasonality and native flavours can transform familiar recipes into something entirely new. Best of all, you'll have the chance to taste the latest version of this legendary dessert for yourself.
1:30pm
Mussels & Mash
George Calombaris
Join one of Australia's most celebrated chefs, George Calombaris, as he shares his take on a timeless comfort food favourite. Discover how beautifully fresh Australian black mussels and silky brown butter mash come together in a dish that celebrates simple ingredients, bold flavours and thoughtful technique.
Along the way, George will reveal the secrets to achieving the perfect pommes purée, explain why sourcing quality seafood makes all the difference, and demonstrate how a handful of carefully balanced ingredients can elevate an everyday meal into something truly memorable. Expect plenty of stories, professional tips and, of course, the opportunity to taste this rich and comforting dish for yourself.
2:30pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly exceptional 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. Drawing on decades of cheesemaking experience and a passion that has taken him around the world, Nick will lift the lid on one of the most important and least understood - stages of the cheesemaking process.
Through a guided tasting, Nick will explore how the same cheese evolves as it ages, revealing the subtle changes that occur over weeks, months and beyond. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of affinage and why patience is often the most important ingredient of all.
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.
4:30pm
Fresh Ricotta, Made from Scratch
Pepe Saya
Discover just how simple and satisfying it is to make fresh ricotta at home with the team from Pepe Saya. Using their premium Australian milk and cultured buttermilk, Pierre Issa and Melissa Altman will demonstrate how just a handful of quality ingredients can be transformed into silky, creamy ricotta in your own kitchen.
Along the way, they'll share the story behind Pepe Saya, their passion for Australian dairy, and why provenance and craftsmanship remain at the heart of everything they create. Whether you're a seasoned home cook or simply love great cheese, you'll leave inspired to try it for yourself. Best of all, you'll get to taste the freshly made buttermilk ricotta.
5:30pm
What Makes a Fine Wine?
Mike Bennie
What separates a good wine from a truly great one? Join acclaimed wine writer, presenter and James Halliday Wine Companion critic Mike Bennie as he uncorks the secrets behind some of Australia's most celebrated wines.
Through a guided tasting featuring outstanding producers including Pizzini, Yangarra, Scarborough and Soul Growers, Mike will explore the qualities that define fine wine - from texture, tannin and balance to the influence of region, site and craftsmanship. Expect fascinating stories, plenty of "aha" moments and a fresh perspective on what makes exceptional wines so memorable.
Whether you're a curious beginner or a seasoned wine lover, you'll leave with a deeper appreciation of every glass. (Wine selection will vary each day.)
6:30pm
Octopus Ragù & Handmade Pasta
Attenzione! Food & Wine
Join Chef Toby Stansfield from Attenzione! Food & Wine as he brings one of the restaurant's signature dishes to life. Discover how tender, slow-cooked octopus is transformed into a rich, deeply flavoured ragù, served with a simple handmade pasta that lets every ingredient shine.
Drawing on the traditions of Italian cooking, Toby will demonstrate the techniques behind preparing octopus, building a beautifully balanced soffritto, and creating fresh pasta that's surprisingly achievable at home. Along the way, he'll share why patience, quality produce and a respect for simplicity are at the heart of every great Italian dish. Best of all, you'll have the chance to taste this much-loved Attenzione classic for yourself.
11:00am
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.
12:00pm
Fresh Ricotta, Made from Scratch
Pepe Saya
Discover just how simple and satisfying it is to make fresh ricotta at home with the team from Pepe Saya. Using their premium Australian milk and cultured buttermilk, Pierre Issa and Melissa Altman will demonstrate how just a handful of quality ingredients can be transformed into silky, creamy ricotta in your own kitchen.
Along the way, they'll share the story behind Pepe Saya, their passion for Australian dairy, and why provenance and craftsmanship remain at the heart of everything they create. Whether you're a seasoned home cook or simply love great cheese, you'll leave inspired to try it for yourself. Best of all, you'll get to taste the freshly made buttermilk ricotta.
1:00pm
Mussels & Mash
George Calombaris
Join one of Australia's most celebrated chefs, George Calombaris, as he shares his take on a timeless comfort food favourite. Discover how beautifully fresh Australian black mussels and silky brown butter mash come together in a dish that celebrates simple ingredients, bold flavours and thoughtful technique.
Along the way, George will reveal the secrets to achieving the perfect pommes purée, explain why sourcing quality seafood makes all the difference, and demonstrate how a handful of carefully balanced ingredients can elevate an everyday meal into something truly memorable. Expect plenty of stories, professional tips and, of course, the opportunity to taste this rich and comforting dish for yourself.
2:00pm
Strawberry Watermelon Cake 2.0
Hearthe | Artisan Cake Shop & Café
Join acclaimed pastry chef Christopher Thé as he shares the latest evolution of Australia's most iconic cake. Best known as the creator of the world-famous Strawberry Watermelon Cake, Christopher will reveal how this much-loved dessert has evolved into Strawberry Watermelon Cake 2.0, while exploring the exciting role native Australian ingredients are playing in modern baking.
Through stories, technique and years of artisan pastry expertise, Christopher will unpack the thinking behind one of Australia's most celebrated cakes and the creative process that continues to shape his work today. Discover how thoughtful ingredient selection, seasonality and native flavours can transform familiar recipes into something entirely new. Best of all, you'll have the chance to taste the latest version of this legendary dessert for yourself.
3:00pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly exceptional 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. Drawing on decades of cheesemaking experience and a passion that has taken him around the world, Nick will lift the lid on one of the most important and least understood - stages of the cheesemaking process.
Through a guided tasting, Nick will explore how the same cheese evolves as it ages, revealing the subtle changes that occur over weeks, months and beyond. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of affinage and why patience is often the most important ingredient of all.
4:00pm
What Makes a Fine Wine?
Mike Bennie
What separates a good wine from a truly great one? Join acclaimed wine writer, presenter and James Halliday Wine Companion critic Mike Bennie as he uncorks the secrets behind some of Australia's most celebrated wines.
Through a guided tasting featuring outstanding producers including Pizzini, Yangarra, Scarborough and Soul Growers, Mike will explore the qualities that define fine wine - from texture, tannin and balance to the influence of region, site and craftsmanship. Expect fascinating stories, plenty of "aha" moments and a fresh perspective on what makes exceptional wines so memorable.
Whether you're a curious beginner or a seasoned wine lover, you'll leave with a deeper appreciation of every glass. (Wine selection will vary each day.)
5:00pm
Octopus Ragù & Handmade Pasta
Attenzione! Food & Wine
Join Chef Toby Stansfield from Attenzione! Food & Wine as he brings one of the restaurant's signature dishes to life. Discover how tender, slow-cooked octopus is transformed into a rich, deeply flavoured ragù, served with a simple handmade pasta that lets every ingredient shine.
Drawing on the traditions of Italian cooking, Toby will demonstrate the techniques behind preparing octopus, building a beautifully balanced soffritto, and creating fresh pasta that's surprisingly achievable at home. Along the way, he'll share why patience, quality produce and a respect for simplicity are at the heart of every great Italian dish. Best of all, you'll have the chance to taste this much-loved Attenzione classic for yourself.
10:30am
Fresh Ricotta, Made from Scratch
Pepe Saya
Discover just how simple and satisfying it is to make fresh ricotta at home with the team from Pepe Saya. Using their premium Australian milk and cultured buttermilk, Pierre Issa and Melissa Altman will demonstrate how just a handful of quality ingredients can be transformed into silky, creamy ricotta in your own kitchen.
Along the way, they'll share the story behind Pepe Saya, their passion for Australian dairy, and why provenance and craftsmanship remain at the heart of everything they create. Whether you're a seasoned home cook or simply love great cheese, you'll leave inspired to try it for yourself. Best of all, you'll get to taste the freshly made buttermilk ricotta.
11:30am
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.
12:30pm
Strawberry Watermelon Cake 2.0
Hearthe | Artisan Cake Shop & Café
Join acclaimed pastry chef Christopher Thé as he shares the latest evolution of Australia's most iconic cake. Best known as the creator of the world-famous Strawberry Watermelon Cake, Christopher will reveal how this much-loved dessert has evolved into Strawberry Watermelon Cake 2.0, while exploring the exciting role native Australian ingredients are playing in modern baking.
Through stories, technique and years of artisan pastry expertise, Christopher will unpack the thinking behind one of Australia's most celebrated cakes and the creative process that continues to shape his work today. Discover how thoughtful ingredient selection, seasonality and native flavours can transform familiar recipes into something entirely new. Best of all, you'll have the chance to taste the latest version of this legendary dessert for yourself.
1:30pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly exceptional 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. Drawing on decades of cheesemaking experience and a passion that has taken him around the world, Nick will lift the lid on one of the most important and least understood - stages of the cheesemaking process.
Through a guided tasting, Nick will explore how the same cheese evolves as it ages, revealing the subtle changes that occur over weeks, months and beyond. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of affinage and why patience is often the most important ingredient of all.
2:30pm
What Makes a Fine Wine?
Mike Bennie
What separates a good wine from a truly great one? Join acclaimed wine writer, presenter and James Halliday Wine Companion critic Mike Bennie as he uncorks the secrets behind some of Australia's most celebrated wines.
Through a guided tasting featuring outstanding producers including Pizzini, Yangarra, Scarborough and Soul Growers, Mike will explore the qualities that define fine wine - from texture, tannin and balance to the influence of region, site and craftsmanship. Expect fascinating stories, plenty of "aha" moments and a fresh perspective on what makes exceptional wines so memorable.
Whether you're a curious beginner or a seasoned wine lover, you'll leave with a deeper appreciation of every glass. (Wine selection will vary each day.)
3:30pm
Octopus Ragù & Handmade Pasta
Attenzione! Food & Wine
Join Chef Toby Stansfield from Attenzione! Food & Wine as he brings one of the restaurant's signature dishes to life. Discover how tender, slow-cooked octopus is transformed into a rich, deeply flavoured ragù, served with a simple handmade pasta that lets every ingredient shine.
Drawing on the traditions of Italian cooking, Toby will demonstrate the techniques behind preparing octopus, building a beautifully balanced soffritto, and creating fresh pasta that's surprisingly achievable at home. Along the way, he'll share why patience, quality produce and a respect for simplicity are at the heart of every great Italian dish. Best of all, you'll have the chance to taste this much-loved Attenzione classic for yourself.
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