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.
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
12:30pm
Strawberry Watermelon Cake 2.0
Hearthe
Join acclaimed pastry chef Christopher Thé as he reimagines one of Australia's most celebrated desserts: the Strawberry Watermelon Cake.
In this special demonstration, Christopher will unveil the latest evolution of the iconic creation while exploring the role of native Australian ingredients in modern baking. Discover how thoughtful ingredient selection, flavour balance and creative techniques can transform a much-loved classic into something entirely new.
Expect delicious insights, behind-the-scenes stories and a fresh perspective from one of Australia's most influential pastry chefs. Best of all, you'll have the chance to taste it for yourself.
1:30pm
Mussels & Mash: The Perfect Pairing
George Calombaris
Join chef and restaurateur George Calombaris as he celebrates one of his favourite comfort-food combinations: mussels and mash.
Discover how premium Australian black mussels are transformed into a rich, flavour-packed dish with nduja, herbs and cream, served alongside George's silky brown butter pommes purée. Along the way, he'll share his tips for sourcing great seafood, building depth of flavour and mastering the perfect mash at home.
Expect plenty of stories, chef secrets and a delicious tasting of this comforting classic with a George Calombaris twist.
2:30pm
The Secret Life of Cheese
Bruny Island Cheese Co.
What happens between a young cheese and a truly great one? Join 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, Nick will explore the remarkable transformation that takes place as cheese ages, revealing the craft, patience and expertise behind every wheel. Expect expert insights, delicious discoveries and a whole new appreciation for the dark art of cheese maturation.
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 feta served on crispy wonton skins to fresh crudo and a flavour-packed miso carbonara, Sandra will show you how to create impressive dishes without overcomplicating things. Laugh, learn, leave with ideas you'll actually use and recipes everyone will fight over.
4:30pm
The Art of Fresh Ricotta
Pepe Saya
Join Melissa Altman and Pierre Issa from Pepe Saya as they demonstrate the simple yet remarkable process of transforming milk and buttermilk into fresh ricotta.
Discover the techniques behind this beloved cheese, learn what makes great ricotta so special, and see firsthand how a handful of quality ingredients can create something truly delicious. Along the way, Melissa and Pierre will share their passion for traditional dairy craftsmanship and the importance of exceptional ingredients.
Best of all, you'll have the chance to taste freshly made buttermilk ricotta for yourself.
5:30pm
Fine Wine, All the Time
Mike Bennie
What makes a wine truly special? Join drinks writer and wine expert Mike Bennie for an entertaining tasting exploring the stories, styles and regions behind some of Australia's most exciting wines.
Featuring standout drops from Pizzini, Yangarra, Scarborough and Soul Growers, this lively session will unpack everything from tannin and texture to terroir and winemaking philosophy. Expect plenty of aha moments, great conversation and a deeper appreciation for the wines that continue to shape Australia's world-class wine scene.
Equal parts education and indulgence, this is your chance to build your palate while discovering the swagger, stories and sheer pleasure behind truly exceptional wine.
6:30pm
Octopus Ragu, the Attenzione! Way
Attenzione! Food & Wine
Join chef Toby Stansfield as he demonstrates one of Attenzione!'s signature dishes: a rich, flavour-packed octopus ragu paired with an easy-to-master handmade pasta shape.
From preparing and cooking octopus to building depth with fennel, white wine, herbs and Parmigiano Reggiano, Toby will share the techniques behind this much-loved dish and show how simple ingredients can deliver extraordinary flavour. Expect plenty of tips, restaurant-quality tricks and a delicious tasting of this modern Italian favourite.
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