The story so far . . .
MATTY MATHESON’S IT’S SUPPERTIME (CANADA) | DUNCAN WELGEMOED (AFRICOLA, SA) |
SHANNON MARTINEZ (VIC) | LOW’N’SLOW BBQ (SA) | MARY’S | THE UNICORN | BOVINE & SWINE | MORGAN MCGLONE (BELLES HOT CHICKEN) | BENJAMIN COOPER (CHIN CHIN, NSW & VIC)
FIRED UP BBQ | BLACK STAR PASTRY | THE LANDSDOWNE
ALANA BRABIN’S: IF YOU’RE GAME | P&V
PLUS MANY MORE TO BE ANNOUNCED .
He is a man that should need little introduction, at the helm of the Africola juggernaut he is recognised far and wide for bringing the party to cooking. Growing up in South Africa, with a chef father, Portuguese and Italian godparents, a music addiction, and the fraught, cultural melting-pot that is the society of South Africa have developed the core of Welgemoed’s cooking ethos; do it with love, take no prisoners, buck trends. Fast-forward through a few stints in prestigious kitchens all over the world, a bucket of awards including the ‘tiser’s Chef of the Year in 2013, a stack of festival feats and he comes on board with the most experience cooking good food for the masses, enjoyed with beer and rock’n’roll than anyone we could think of.
Matty Matheson has transformed from his early New Brunswick beginnings to the newly appointed face of a TV chef. Matheson hasn’t exactly followed the regular trajectory both his show Dead Set on Life, and his new show Suppertime, certainly don’t fall under the constraints of cookie cutter food shows. After three seasons of Dead Set on Life, his new show Suppertime is in its first season on VICELAND.
Adelaide’s Low & Slow American BBQ (by their own admission) serves up some of the most finger lickinest, lip smackinest’ American style BBQ in Adelaide. Ribs, pulled pork, brisket, all the hits. These boys know how to BBQ! We are excited to have them in Sydney!
SHANNON MARTINEZ an unlikely candidate to be the poster girl for plant-based dining. But she is and she’s unstoppable. Shannon is well and truly underway in her mission to change the way the world perceives plant based dining and changing the way people eat. This time, it’s coming from a different perspective. Being a meat eater gives this mega talented chef the capability to create unique tastes and textures unlike anything on the market today, ones that truly replicate meats, cheeses, and good old family recipes. Meat eating, paired with a lifetime of cooking experience (literally since she can remember), outside the box methods, and the willpower of a freight train, she will stop at nothing to try everything, and perfect her recipes until they’re suitable to her own extremely high standards. Armed with a strong hospitality network, and proven tenure in her industry with great success in plant-based dining, Shannon has a foundation for veg food to be taken seriously in some of Aus- tralia’s most meat-driven kitchens, with some of Australia’s most unconvinced carnivorous chefs. Shannon’s converted them, taken their restaurants, sold out their seatings within hours, and shown them just how mental the market for veg food really is. Works every time. Shannon has been cooking in kitchens for the past 20 years in Melbourne, is owner of Australia’s 2 most prolific plant-based businesses: Smith & Daughters and Smith & Deli, the best selling author of Smith & Daughters: a cookbook (that happens to be vegan), about to be author to a second book Smith & DELIcious: Deli Food (that happens to be vegan), and has been featured in all major Australian print media. Shannon has worked with the nation’s biggest food events, has produced events with VICE House of Munchies, works with Matty Matheson for BBQ festivals (veg of course) and multiple restaurant takeovers, namely Belles Hot Chicken with Morgan McGlone. Next stop, television and world domination.
In his early days, Benjamin Cooper was fortunate enough to work alongside and learn from both Neil Perry and Kylie Kwong in Australia, two of the country’s most renowned food icons. Following this, Cooper worked in the UK with fellow Aussie John Torode, Head Chef at Terrance Conran’s iconic Bluebird in Chelsea, furthering his trade and broadening his food horizons and understanding. From here, he graduated to Junior Sous Chef at John Torode’s Smith’s of Smithfield. For two years, Benjamin was the Junior Sous Chef to Executive Chef, Mark Edwards, at London’s famous Nobu. Throughout, he also worked at Nahm in The Halkin hotel; the first Michelin-starred Thai restaurant in Europe.
After moving back to Australia, Cooper was appointed Head Chef at Ezard in 2003-06 before moving on to become Head Chef at Melbourne’s Longrain.
Since 2011, Cooper has been the Executive Chef of Chin Chin, that has recently expanded with great success to Sydney. Cooper is responsible for redefining the language of Southeast Asian cuisine in Australia, resulting in Chin Chin becoming a Melbourne Institution.
Belles Hot Chicken has an intense signature crunch, coating the most succulent meat. Take your pick from tenders, wings or our drumsticks and choose from the lightly seasoned ‘southern’ all the way up to the tear-jerking ‘Really Fucking Hot’. Their sandwiches and sides hail from Southern traditions and are guaranteed to be delicious every time.
After many years of service to the locals of Paddington, the Unicorn Hotel is now owned by a ratbag crew of mates from some of Sydney’s most iconic hospitality names; Porteño, Mary’s and Young Henrys. SBBF are proud to announce this motley crew of buddies at the Entertainment Quarter for the first riotous time!
Original bad ass burger, beer, rock’n’roll and Jack Daniels joint from Newtown will be hitting Sydney’s Entertainment Quarter for another installment of their delicious brand of mayhem. Jake Smyth and Kenny Graham were both from a fine dining background before they opened their first post at 6 Mary Street, Newtown. As one confused journo wrote upon their opening “Don’t bother with Mary’s unless you want booze and burgers. And music. And don’t be thinking you’ll have conversations at a normal volume.” Mary’s will be bringing the party to SBBF all weekend.
For Wes Griffiths, it all started in Lockhart, Texas – the Barbecue Capital of America – where he was mesmerised by the sites and tastes of real Barbecue. After travelling back and forth and working with some of the best Barbecue restaurants in Austin, Wes has brought his passion and that authentic Central Texas taste to Sydney. Low and slow is how they like it in Texas and that’s how Bovine & Swine make it in Newtown. BBF is excited to bring Wes’s BBQ genius to the masses this winter!
The Lansdowne Hotel was opened in 1932, and was quickly filled with ratbags, miscreants, tear-aways, hoods, scum-bags, thieves, bent cops and others of similar persuasion.
Its place in the history of Sydney music was destined to be a wrapped up in 2015 with its closure. However, two idiot friends with a passion for music and taking risks thought the old girl had a few tricks to pull yet.
The Lansdowne Hotel was re-opened in June 2017. SBBF is thrilled to have this iconic Sydney venue join us for a weekend of fun times, beer, BBQ and music!
P&V is a bottle shop: with natural and organic wine, artisan spirits, craft beers, sake, TV Dinners, wine tastings and good times for sale. Their good times are joining our good times for the first time at the SBBF!
Also serving up Smoked Wapengo Rocks, Wild Organic Oysters
With the focus on fresh and local, it goes without saying that the menu is designed carefully for each event. Alana is bringing her pride and joy “Rosie” the massive grills on the road as it’s charcoal, fire and quality fare. She brings her passion for game and local produce to this event. Something for the vegans, and of course the carnivores.
Fired Up BBQ has burst onto Sydney’s barbecue scene. With successful runs at Vivid, Rally Australia, Barangaroo and many local breweries, they are ready to serve the masses of hungry carnivores at the Sydney Beer & BBQ Festival. They have won several awards for their awesome Brisket, Ribs and Chicken. Customers can’t get enough of their amazing house-made BBQ sauce, which comes with all of their food at the festival. Go and check out their monster Bullockhead Creek Smoker Trailer, chat to Pit Boss Bob, and get some of the best ‘Q you’ll ever eat.
From humble beginnings in Newtown 2008, Black Star Pastry has since garnered a cult following for it’s quirky but always delicious take on modern patisserie. Most known for it’s infamous Strawberry Watermelon Cake, BlackStar is known to pop up at food festivals around Australia and the world.