Chef Matt Golinski will take to the stage in the Food Lovers Marquee with a line‑up of local chefs, presenting live demonstrations and sharing some of his favourite recipes with the audience.
Food Lovers Marquee
Hosted by Chef Matt Golinski and Darren Everard
Matt Golinski is a professional chef with a love of cooking that began as a child and has only continued to grow over a lifetime spent in kitchens. His passion for knowing the provenance of the ingredients he uses and the people who grow them has defined him as a cook and is the driving force behind his creativity and unending enthusiasm for food. Well known as one of the original team members of the popular ‘Ready Steady Cook’ television series, Matt has worked as executive chef at some of Queensland’s leading restaurants over his 35-year career.
Based on Queensland’s Sunshine Coast, Matt now enjoys working as a consulting chef to restaurants, being a regular guest chef at regional festivals and events and writing food articles for InNoosa and Hello Sunshine magazines.
Matt lives with his wife and two young daughters on their property in the Noosa hinterland, where his focus has turned to learning about growing the food he loves to cook.
Time: 11:20am (45min)
Recipe 1: Grilled Pork Cutlets with Truffle Mash, Truffled Celeriac and Apple Slaw, Truffled Honey and Mustard Glaze and Roasted Walnuts
Recipe 2: Soba Noodles with Seared Beef, Oyster Mushrooms, Eggplant and Sunflower Seeds, Black Garlic and Ginger Dressing
Time: 3:40pm (45min)
Recipe 1: Rosella and Native Mint Meringue Roulade
Recipe 2: Mead Poached Pear, Roasted Almond Semifreddo and Thyme Crostoli with Honeycomb
Luke Williams is a young, passionate chef from the southern coast of Adelaide. At the age of 25, he has been in the industry for 8 years, exploring various cuisines, travelling and working around Australia.
Currently working as Senior Chef De Partie at Kingfisher Bay, Kgari, in charge of catering events as well as bushtucker talks. Luke’s focus is using fresh, substantiable ingredients and infusing Australian bushtucker. Chef Luke will be joined by K’gari Ranger Evan Ockers, who will be assisting during the cooking demonstration.
Time: 10:30am (30min)
Recipe: Prawn Saganaki
Tobias Scholz, a consummate visionary in the realm of gastronomy. With a versatile mastery of culinary arts, he transcends the role of a mere chef to embody the essence of a food designer, artist, and scientist. Through a seamless integration of creativity and precision, Tobias crafts each dish with meticulous care with the main focus on Seasonal and Sustainability. As a seasoned culinary virtuoso and authority in his field, Toby’s passion for food extends beyond the kitchen as he tends to his micro farm just outside of Hervey Bay. From conceptualization to realization, his unwavering commitment to the craft enhances every dining occasion, turning meals into masterful compositions of flavour and ingenuity.
Time: 12:25pm (60min)
Recipes: Art in a Jar: Pickling, Fermenting, Chutneys & Relish
Saul Collins developed his passion for food in South-west Victoria and trained through apprenticeships in Brisbane’s Italian, Greek, and breakfast venues, where he met his wife.
In 2002, he returned to Victoria to work in fine dining and open his popular local-produce restaurant, Proudfoots on the River in Warrnambool.
Since moving to Hervey Bay in 2015, he has focused on fresh local seafood, serving as executive chef at The Vinyard until 2020 and now heading the evolving, share-style menu at Banksia Seafood and Grill.
Time: 1:45pm (30min)
Recipe: Balinese Prawn Curry, Coconut Rice and Yoghurt Bread
Head Chef Andrew Kemp brings over 40 years of culinary experience to Portside Café & Restaurant, specialising in seafood and seasonal, produce driven dishes. His style focuses on simplicity, quality, and consistency, delivering refined yet approachable dining in a heritage setting.
Sous Chef Byran Iszlaub brings 25 years of experience to Portside Café & Restaurant, specialising in salads and game. His focus on fresh ingredients, balance, and consistency helps deliver the high quality dishes Portside is known for.
Time: 2:35pm (45min)
Recipe: Baja Fish Tacos on Blue Corn Tortillas
| Chef | Recipe | Time |
|---|---|---|
| Tobias Scholz & Russell Czinege from Bay Fusion & Beef Brothers | Traditional Fettuccine a la Carbonara | 10.30am |
| Matt Golinski | Barramundi Ceviche, Guacamole, Tomatillo and Smoked Olive Salsa, Black Garlic Aioli and Polenta Crisps Crispy Skin Barramundi Fillet, Truffled Mushrooms and Peas, Biltong Pangrattato | 11:40am |
| Troy Horton from Kingfisher Bay Resort | Lemon Myrtle Dusted Squid & Watermelon and Quandong Salad | 12:45pm |
| Aunty Kym Walker from Blackman's Cultural Indulgence | Native Mint and Mango marinade Crocodile Salad Wraps | 1:50pm |
| Matt Golinski | Cinnamon Myrtle Custard Crepes with Strawberries and Rosellas in Honey Mead Black Sticky Rice, Coconut Yoghurt, Pineapple in Lychee Liqueur, Spiced Cinnamon Roasted Almonds | 2:55pm |