Australia’s leading food industry trade show is returning to Melbourne, bringing four days of new products, practical ideas and industry conversations to the city. Fine Food Australia 2026 will run from 31 August to 3 September at the Melbourne Convention and Exhibition Centre, giving foodservice professionals the opportunity to see what is new across the industry under one roof.
More than 900 exhibitors are expected across 10 product zones, spanning ingredients, beverages, bakery, meat and seafood, packaging, commercial equipment and hospitality technology. For chefs, café owners, restaurateurs and operators, the event is a chance to compare products, speak directly with suppliers and find solutions that could improve menus, service and back-of-house operations.
This year’s education program is closely aligned with the issues currently affecting foodservice businesses, including rising costs, workforce shortages, changing diner expectations and the growing role of technology.
On the Talking Trends Stage, Sissel Rosengren, Managing Director of Food Industry Foresight, will examine current developments across the Australian hospitality and foodservice market. A forward-looking panel featuring Victor Churchill Group Culinary Director Monty Koludrovic and Rockpool Bar & Grill Melbourne Executive Chef Rodney Mom will also consider what Australian menus could look like in 2027.
Operators facing ongoing cost and staffing pressures can hear from Australian Restaurant & Cafe Association CEO Wes Lambert, Red Gum BBQ Managing Director and Co-owner Melissa Goffin and other industry leaders during a discussion on productivity, policy and profitability. The session will explore practical ways hospitality businesses can strengthen their teams, improve productivity and build more resilient operations.
Technology will also be a major focus. The Talking Tech & Business Stage will cover AI, automation, customer loyalty, venue design and business planning. Speakers include Vanilla Lounge Co-owner Tia Spanos Tsonis, who will discuss why customers become regulars, and technology leaders Fadrian Sudaman and Rushil Mayatra, who will explore how AI can support scheduling, forecasting, menu engineering and inventory management.
Food remains at the centre of the show, with The Culinary Kitchen hosting demonstrations and discussions throughout the four days. Chef Benjamin Cooper will showcase new savoury and sweet uses for Australian avocados, while Umar Nguyen, Josh Norris and Nathan White will unpack how seafood provenance and labelling are influencing purchasing decisions and customer trust. A dedicated session on turning food scraps into saleable dishes will also offer practical ideas for reducing waste and improving ingredient profitability.
Across the exhibition floor, visitors can discover new products and meet suppliers from Australia and overseas. Chocolate and pastry professionals can also visit Callebaut, which will be exhibiting at stand U21.
Fine Food Australia is free for qualified trade professionals. Foodservice businesses can register online and view the full program before attending.
