JASON ATHERTON, Pollen Street Social, Table No. 1, Esquina,(London, Singapore, Shanghai)

Jason's inventive, smart-casual, British-Mediterranean cooking is a global sensation: modern, seasonal and delicious. Get social with the chef formerly known as Gordon Ramsay's right hand man.

  MATT MORAN, Aria, Chiswick (Sydney, Brisbane)

From his restaurant garden in Woollahra to dining with Sydney's finest views at Circular Quay, Matt's menus are about the way we eat (and cook) right now. See his recipes work their magic, from the high-end to the home kitchen.


Seasoned British food writer, reviewer for the London Financial Times and former restaurateur Nick Lander talks about… restaurants. And his new book, The Art of the Restaurateur.

  ANTONIO CARLUCCIO, Food writer and television presenter (UK)

Take the Italian tour – and share a few regionally inspired dishes - with everyone's favourite TV chef, restaurateur, author and greedy Italian, the inimitable 'commendatore'.

  NINO ZOCCALI, Pendolino, La Rosa (Sydney)

He's the master of pasta and oligarch of olive oil. Join Nino for a truly enlightening kitchen session and find out what can be done with flour, water and a few tricks of the trade.


His CV includes the definitive book on Catalan cuisine and the story of Ferran Adria's El Bulli. Now this authoritative New York writer has documented the regional cooking of Italy.

  MARK BEST, Marque, Pei Modern (Sydney, Melbourne)

He's Australia's second-highest ranked chef in the world, with three hats in Sydney and a rave reception in Melbourne… Discover the techniques and inspirations that place Mark at the top of the pack.

  JORDI ROCA, El Celler de Can Roca, Rocambolesc (Spain)

Three brothers run one extraordinary Catalan restaurant (second in the world in both 2012 and 2011, and consistently in the top five). Youngest brother Jordi is the alchemist of dessert, as you've never seen it (or tasted) before. Prepare to be amazed.

  MASSIMO BOTTURA, Osteria Francescana, Modena (Italy)

Italy's highest ranked restaurant on the world's stage, Massimo talks about tradition versus innovation. And the evolution of la cucina italiana.

  TESSA KIROS, food writer,
Limoncello and Linen Water (Italy)

Her books have captured the soul of Tuscany and Venice, Portugal, Greece and beyond, selling more than 700,000 copies worldwide. Get an advance peek at her beautiful new release – a celebration of Italian heritage recipes.

  KAREN MARTINI Mr Wolf (Melbourne)

Hands up who hasn't cooked a Karen Martini recipe? From TV to newsprint, recipe books and restaurants, she's loved for her fabulous way with contemporary, Mediterranean-inspired cooking. This time, the focus is on Italy.


Completing the line-up of fabulous female talents, America's most famous food writer shares stories from her career – as a restaurant reviewer, author, broadcaster and editor.

NOTE: all cooking sessions include tastings; afternoon dessert sessions include a matching drink
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