Overview
At SXSW Sydney, the spotlight is not just on music, cinema and innovation but also on the future of food, explored through a program that will tantalise your taste buds and champion culinary diversity. From thought-provoking panel discussions about the future of hospitality to live podcast recordings, the lineup of events aims to engage both food lovers and industry professionals. So, whether you're a passionate foodie, a hospo veteran or simply curious about the culinary arts, the SXSW Sydney food program invites you to explore, savour and connect with the creative minds shaping the future of food. Here are our picks of the must-catch events at this year's fest.
Go Out and Be Good: A Way Forward for Hospitality with Ben Shewry and Hamish Blake
Thursday, October 17, 1.30–2.30pm
ICC Sydney
Explore a path forward in hospitality with Ben Shewry, acclaimed Chef/Author/Owner of Attica, and Hamish Blake, comedian and host of Lego Masters and the How Dad's Dad podcast. Join them for a lively conversation at SXSW, where Hamish interviews Ben about his latest book, Uses for Obsession. They'll share their passion for food and restaurants, reflecting on everything from Bolognese to Lasagne. This personal and hilarious session promises thoughtful insights on thriving in business, fostering joy, and navigating the complexities of an imperfect world while building new friendships along the way.
Milk: The World's Most Controversial Superfood
Wednesday, October 16, 4.45–5.30pm
ICC Sydney
It's in our coffee, on our cereal, and comes in almond or oat forms. Often hailed as the "perfect" food or condemned as a toxic environmental threat, our choices reflect culture, biology, and fashion. Perspectives on this miracle liquid are shaped by gender, politics, and geography. However, its image is complicated: it has historically kept people poor, subjugated women, and fuelled medical careers, all while being blamed for climate change and health issues. In this exploration, Matthew Evans delves into the unbelievable story behind this ubiquitous beverage, tracing its journey from beloved staple to controversial pariah.
Plate it Forward: A Quest to Become the First Hatted Social Entrepreneurship
Monday, October 14, 3–4pm
ICC Sydney
Shaun Christie-David, founder of Colombo Social and Plate It Forward, will share his organisation's ambition to become the first hatted restaurant recognised as a social enterprise. He'll share how this initiative merges culinary excellence with social upliftment, transforming every meal into a meaningful mission. Focusing on sustainable practices and education, Shaun's work creates pathways to stability for marginalised individuals. With over 200 transformation stories, he highlights the impact of meaningful employment. Shaun will discuss how their recognition has galvanised community support and sparked positive change, offering a blueprint for those looking to combine culinary success with social responsibility.
Waste Potential: The Future of Food, Hidden in Waste?
Monday, October 14, 4.30–5.30pm
ICC Sydney
Food waste presents a $1 trillion challenge globally, with Australia alone losing $36.6 billion worth of food each year. This represents not only a significant loss but also a missed opportunity for up-cycling and sustainability. How can we leverage circular economy principles to improve food production and waste management? To explore solutions for reducing food waste, join Ronni Kahn AO, Founder of OzHarvest, Francesca Goodman-Smith from End Food Waste Australia, and Tom Williams, Co-founder and CEO of climate-tech company Number 8 Bio. Together, they will discuss innovative strategies to advance sustainability in our food systems.
New Rituals: The State of Socialising and Hospitality
Tuesday, October 15, 3–4pm
ICC Sydney
How is the hospitality landscape evolving? What shifts are occurring in consumer expectations and how are businesses adapting? In this session, Concrete Playground will present insights from their annual research on socialising and events, conducted in August 2024. Following this, a panel of experts will delve into key themes and trends, sharing their experiences and discussing how they are adjusting their products and services to align with changing consumer demands. Join us for an exploration of the future of dining and hospitality as we navigate these transformations together.
Podcast Recording: Three Food Memories
Friday, October 18, 5–6pm
ICC Sydney — Podcast Stage
The things you find out when you ask people about their food memories can be soulful, spicy, sensational, sour, and often sublime. Host Savva Savas, literally breaks bread with his guests to discuss memories that reveal far more about themselves than simply the food they've tasted.
For the full lineup of the 2024 SXSW Sydney events, visit the SXSW website.