Ticketmaster. Sydney International Food Festival 2011. Official Ticketmaster site.

PROGRAM 1:

SOUTH AMERICA:
Origins and inspirations...
and a little bit of barbecue

COOKING
  BEN MILGATE & ELVIS ABRAHANOWICZ,
Bodega, Porteno (Sydney)
So hot right now: the rockabilly boys behind Sydney's little corner of Buenos Aires do their thing with the asado grill.

  RICARDO ZARATE, Mo-Chica, Picca (Los Angeles)
Food and Wine's Best New Chef for 2011 takes us into the kitchens of his LA hit eateries - Peru on a plate and so much more.

TALKING
  FRANCIS MALLMANN, Patagonia Sur, 1884 (Mendoza, Buenos Aires); Garzon, Los Negros (Uruguay)
The superstar chef who wrote the book on barbecue explains the secrets of Seven Fires: Grilling the Argentine Way.

PROGRAM 2:

NEW DIRECTIONS:
Dude food or just modern food?

COOKING
VINNY DOTOLO & JON SHOOK, Animal, Son of a Gun (Los Angeles)
They've been lauded and applauded for their gutsy, original cooking. Meet the Animals and their modern take on food, Los Angeles style. Anything goes.

ANDREW McCONNELL, Cumulus Inc, Cutler & Co, Golden Fields (Melbourne)
His cooking is clever, creative, contemporary, mod-Med, Middle-Eastern, Asian... Very cool, very Australian.

TALKING

GABRIELLE HAMILTON, Prune (New York), DANIEL PATTERSON, Coi (San Francisco) & JAMES OSELAND (Saveur magazine, New York) talk about where food is heading in their part of the world.

PROGRAM 3:
CONTEMPORARY CREATIVE:
Australia, the Amazon and the world

COOKING
MARTIN BENN, Sepia (Sydney)
The 2011 Good Food Guide Chef of the Year and extraordinary creative genius shows us the techniques behind his cutting-edge cooking.

ALEX ATALA, D.O.M. (Sao Paolo)
See why his daringly different food, using
indigenous and Amazonian produce, has led a cultural revolution in Brazil, landing him at number 7 on the World's 50 Best Restaurants list.

TALKING
TONY BILSON, Bilson's (Sydney), ANDREA PETRINI, Cook It Raw (France)
The godfather of Sydney haute cuisine, Tony Bilson, and journalist/event-curator/trend-spotter Andrea Petrini talk about the revolution. Or should that be evolution?

THE SPANISH CONQUEST:
And something sweet

COOKING
  FRANK CAMORRA, MoVida, (Melbourne)
Spanish-born, Melbourne-raised, this author - chef does Spanish, and Spanish restaurants and cookbooks, like no other.

  PHILIPPA SIBLEY (Melbourne)
The extraordinary dessert chef and former The Age Good Food Guide Chef of the Year. Taste her pastry skills.

TALKING
  WILLIE HARCOURT-COOZE, Willie's World Class Cacao (UK)
From beans (his own) to bars (his own), Willie is the ultimate chocolate adventurer. Explore the cacao story with Willie as your guide.

THE NEW NATURALS:
And Cocktails

COOKING
BEN SHEWRY, Attica (Melbourne)
How does an unassuming Kiwi-born forager leap into the food stratosphere - number 53 on the S.Pellegrino World's Best Restaurants list? Share some of the magic.

MAGNUS NILSSON, Faviken (Sweden)
This 20-something Swede with a remote 12 - seater restaurant get named among Europe's Top 10 Young Chefs? Expect fire, moss, pickles, preserves.

COOKING AND COCKTAILING
RYAN CLIFT, The Tippling Club (Singapore)
Food-with-drinks takes on new meaning with this surprising star who has worked with Vue de Monde, Fenix, Marco Pierre White.

FRANCE AND BEYOND:
And back again

COOKING
MARK BEST, Marque (Sydney)
One of Australia's most lauded chefs, Mark was initially inspired by France. Amazing produce, and Asia, complete a highly impressive picture.

MAURO COLAGRECO, Mirazur (Menton, France)
This Italo-Argentinian's delicately pretty, often vegetable-based cooking reflects the seasons of the Cote d'Azur - and his organic kitchen garden.

BAKING & BLOGGING
DAVID LEBOVITZ, Living The Sweet Life (Paris)
An American in Paris and a brilliant baker.
He has the social media sorted too. Can he
multi-skill in this dessert session?

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