Asia Pacific

Fine Food Australia to deliver big numbers, insight and plethora of experts

Posted on

SHARE ON

The show in Sydney this September will see FCSI’s Asia Pacific Division play a leading role, reports Heather Cant

If the numbers from the 2017 event are anything to go by, with nearly 24,000 visitors and 1,000 exhibitors from 60 countries, this year’s Fine Food Australia show is set to be a huge success.

Fine Food Australia eagerly prepares for its annual show in Sydney, taking place on 9 – 12 September 2019. The event presents an exciting opportunity for exhibitors, which will include FCSI members, offering the chance to launch new products, raise profiles and inspire and educate their market.

FCSI at the forefront

In the forthcoming Q3 print edition of Foodservice Consultant magazine, chair of FCSI’s Asia Pacific Division (ADP), Mario Sequeira FCSI, explains the important role that the Society will play at this year’s show. This includes hosting an industry networking breakfast and FCSI Professional members judging the Innovative Equipment Awards.

The Asia Pacific Division has already accomplished a major contribution to the show through its role in designing the new Demo Kitchen, which is set to inspire food industry enthusiasts with masterclasses, demonstrations and introductions to brand-new equipment.

The event attracts more end-users and trade buyers from the foodservice, hospitality, retail and bakery industries than any show in Australia. With such a diverse mix of attendees and exhibitors, it provides a plethora of opportunities to gain food for thought.

Silver Chef of the 2018 show, Ken Burgin, was keen to highlight that “Fine Food has a very strong educational commitment as well”.

This year, the Talking Trends programme has a line-up of experts sharing their knowledge and insight into topics including changing consumer demands, food industry trends and innovative emerging brands.

This presents a valuable opportunity for exhibitors looking to raise their profiles and spread news of their products. Leisa Sams, winner of 2018’s Best New Australian-Made product, Hum Honey, exclaimed that attending the event was “one of the best things we’ve done. The engagement and interest has been really worthwhile.”

Ask the experts

Minnie Constan, the show’s event director, says: “We strive to make every year better, keep ahead of trends and cover every aspect of the food industry, which is why over 23,000 industry professionals flock to the event from all over Australia and around the world.”

When asked what she is most looking forward to, Constan reels off an exciting list, including FCSI Innovation Kitchens. This new interactive feature at Fine Food 2019, in which ingredients are cooked in two immersive kitchens, aims to demonstrate the best way to use ingredients within different business constraints. Constan describes the benefits that this provides as “an opportunity to discuss your individual needs directly with producers.”

Also on Constan’s list is the Women in Foodservice charity event, which is returning to Fine Food for its sixth year. A panel of industry icons, including TV chef and author, Janelle Bloom, and executive chef at Nomad, Jacqui Challinor, will candidly discuss what it means to be a successful woman in the food industry over a gourmet brunch.

When asked what FCSI members can expect from this year’s show, Constan highlights the opportunity to view first-hand equipment in action, compare multiple products and ask experts to specify the most efficient and up-to-date machinery on the market. Not only that, but Sequeira has chosen the show as the ideal location to hold the FCSI ADP annual general meeting.

Sharing his thoughts about the foodservice industry, Sequeira says that: “Sustainability is one of the key factors for consumers, especially Millennials. Now is the time for us to grow our alliances with our strength in diversity.” It seems that the Fine Food show is the perfect place to do so.

Heather Cant

Pictures: Tim Grey; Fine Food Australia