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.

The full schedule is coming soon.

2026 Speakers

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George Calombaris

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.

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

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.

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

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

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.

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

Tawnya Bahr is a chef and food industry leader with more than 25 years’ experience championing Australia’s producers and regional food communities.
As co-founder of Straight To The Source, Tawnya has dedicated her career to connecting people with the stories behind what we eat - from farmers’ markets to restaurant kitchens. She is also a co-host of the Straight To The Source podcast and a familiar presence on stage at food festivals and events across the country.
A respected judge, mentor and advisor, Tawnya brings warmth, insight and a deep respect for provenance to every conversation, celebrating the people and produce shaping Australia’s food future.

Tawnya Bahr

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.