We have a fabulous lineup of top chefs sharing their talents with you at the Cooking Demonstration Marquee
COOKING DEMONSTRATIONS – Marquee
11.30am – 12.10pm Terase Davidson – Chef and Founder of Taste Byron Bay
12.25 – 1.05pm Sean Connolly – Chef & Culinary Director, Balcony Bar & Oyster Co
1.20 – 1.50pm Franco and Andres, Peruvian chefs from A Chef’s Pocket
2.05 – 2.45pm Blake Seymour – Executive Chef, Ballina RSL Club and Gavin Hughes – Head Chef, Byron at Byron Resort & Spa
Blake Seymour – Ballina RSL Club Executive Chef
You can catch Blake on the cooking stage with Gavin Hughes of Byron at Byron.
Want to know more about Blake and the Ballina RSL Club, then visit the RSL Club website ballinarsl.com.au
One of Australia and New Zealand’s most respected and instantly recognised chefs, Sean Connolly’s wealth of experience spans the globe.
Since making the move to Sydney from his native England in 1988, Sean’s star has continued to rise. Starting with his position as executive chef at Astral restaurant in Sydney’s Star Casino, Sean keeps notching up formidable achievements.
In 2009, Sean hosted a 13 part SBS television series called My Family Feast. This was a celebration of Australia’s love affair with multicultural dining and no-fuss, family oriented entertaining. The series won an award for Best TV Show at the 2010 Australian Food Media Awards, plus the Best TV Series About Food and Wine Culture award at the World TV Food & Wine Festival, held in Paris. Sean authored a companion cookbook to the series, also called My Family Feast, which trumped international stars like Nigella Lawson to win Best Celebrity Chef Cook Book In The World at the 2011 Paris Book Fair.
In 2012, Sean opened The Morrison, a sophisticated New York-style restaurant and oyster bar in the heart of the Sydney CBD. In 2015 Sean expanded his business interests into South Australia, opening the aptly named Sean’s Kitchen in the Adelaide casino. His latest venture, The Balcony in Byron Bay, opened it’s doors early in 2016 and has already proven to be a significant player, impressing both discerning local diners and Byron Bay’s constant stream of domestic and international visitors.
For more information about Sean, visit www.seanconnolly.com.au
Gavin Hughes – Head Chef, Byron at Byron Resort and Spa
Scottish born Gavin Hughes is Head Chef at The Byron at Byron Resort and Spa, a position he has held since the resort opened twelve years ago. Gavin has always been a true advocate of all things local, ensuring The Restaurant adopts a paddock-to-plate philosophy and uses regional producers wherever possible.
The Byron at Byron Restaurant is known for its light Mediterranean fare, offering resort guests and Byron Bay residents, seasonal menus across breakfast, lunch and dinner.
Raised in Scotland, Hughes has spent time at Michelin-starred Inverlochy Castle, Devonshire Gardens and Airds Hotel. Following his move to Australia, Gavin worked at Aqua Luna, Bather’s Pavilion and Aqua Dining in Sydney before relocating with his family to Byron Bay. He now resides in Lennox Head with his wife and two young sons.
Gavin Hughes has resided in the northern rivers for 16 years. A keen photographer, cyclist and of course cook utilising all things local working closely with our vibrant community markets and small farmers.
Often seen foraging through the road side produce exposing the smaller players in the region. ‘I adore this beautiful region more and more each year.’
Terase Davidson – Taste Byron Bay, Founder
Taste Byron Bay, Founder Terase Davidson, is also affectionally known as “the girl that makes that Salted Caramel Sauce”. The Taste Byron Bay, handcrafted Salted Caramel Sauce is a celebration of local ingredients and has completely taken off in recent months.
Terase will be one of our local chefs featured on the Festivals Cooking Demo Stage.
For more information about Taste Byron Bay and Terase Davidson visit www.tastebyronbay.com
Franco Reverditto & Andres Soldi – A Chef’s Pocket, Le Cordon Bleu Peru
Franco and Andres are two Peruvian chefs looking to promote their food in Australia. They have this ongoing project for almost two years and run a market stall at Ballina Farmer’s Market every Sunday besides doing pop ups and other festivals around the area with a future dream of a restaurant.
In this case they will showcase one of Peru’s signature dish: ceviche made with fresh local fish and a lemon, salt, chili and coriander dressing.
For more information about A Chef’s Pocket visit their website: www.achefspocket.com
WINE/ BEER APPRECIATION SESSIONS – Jockey Club – Upper Level
Program available soon
ENTERTAINMENT STAGE – Trackside Marquee
11.00am – 12pm Jed Zarb (Jockey Club entrance)
1.00 – 1.50pm Blake Tailor
2.50 – 4.05pm Diesel
4.10pm Raffle draw and announcement of Exhibitor Awards
4.15 -5.30pm Jed Zarb