The Good Food & Wine Show returns to Sydney’s ICC this weekend, serving up three days of tastings, demonstrations and culinary inspiration from some of Australia’s biggest names in food and drink.
One of the country’s largest celebrations of food and wine, the event brings together hundreds of exhibitors, artisan producers, chefs and food personalities under one roof. Now in its 25th year, the 2026 edition introduces several new attractions, including an intimate Cooking School and Baker’s Alley, a dedicated precinct showcasing some of Australia’s most exciting independent bakeries.
Leading both of those new experiences is acclaimed pâtissier, chocolatier and founder of Melbourne’s Savour School, Kirsten Tibballs, affectionately known as the “Queen of Chocolate”.
Tibballs spearheaded and curated the new Baker’s Alley and will also teach at the new Cooking School with her “Create Your Own Chocolate” workshop. The hands-on class offers Sydneysiders a rare opportunity to learn directly from the chocolatier, which is a particular drawcard, since her Melbourne Savour School classes typically sell out and cost upwards of $400. This class costs just $59.
Joining her on the lineup is chef, entrepreneur and content creator Vincent Yeow Lim. Better known online as “DimsimLim” or the “Wolf of Wok Street”, Lim has amassed nearly four million followers across TikTok and Instagram through his energetic wok-cooking videos, viral recipes and celebration of Southeast Asian cuisine. He also owns his own seasoning brand, called YumYum.
By making bold, flavour-packed cooking both approachable and entertaining, Lim has built a global audience, and this year he’ll bring that same enthusiasm to the Good Food & Wine Show, appearing exclusively in Sydney.
Ahead of the event, we spoke to Tibballs and Lim about what visitors can expect, the food trends they’re excited about and the Sydney venues they keep returning to. Here’s what they had to say.
Uniting Aussie foodies under one roof
The Good Food & Wine Show has always been about bringing food lovers and producers together, and that’s one of the reasons both Tibballs and Lim are excited to be part of this year’s event.
For Lim, the show is an opportunity to connect with audiences beyond social media, while showcasing the flavours that have shaped his career.
“The Good Food & Wine Show is one of Australia’s biggest celebrations of food, and I love any opportunity to connect directly with food lovers. It’s also a great platform to showcase Asian flavours.”
Tibballs, meanwhile, has been involved with the event for years and says the atmosphere is what keeps her coming back.
“I love the energy of the Good Food & Wine Show. It brings together passionate food lovers, talented producers, chefs and artisans all under one roof. Every year, I get to meet people who have followed my work for years, as well as people who are just discovering the world of chocolate and pastry. There’s always a real sense of excitement and curiosity, and that’s something I never tire of.
What are they bringing to the Good Food & Wine Show?
Both are also helping shape some of the Good Food & Wine Show’s most exciting experiences. Tibballs has been instrumental in developing the new Baker’s Alley precinct, which will bring together some of Australia’s leading bakers and pastry chefs.
“My vision was simple: bring together some of the most talented bakers and pastry chefs and give visitors access to creations they won’t find anywhere else. Each bakery has created an exclusive item just for the show, so Baker’s Alley is so much more than a collection of great bakeries; it’s a chance to experience something unique.”
Lim will be focusing on the bold Southeast Asian flavours that have helped him build an audience of millions, sharing cooking techniques that home cooks can easily recreate themselves.
He told us to expect “lots of flavour, energy and practical cooking tips. I’ll be sharing techniques that people can easily recreate at home, talking about Asian cooking and showcasing how simple ingredients and seasonings… can elevate everyday meals.”
In terms of her Cooking School class, Tibballs reveals that “participants will get hands-on and learn some of the fundamentals of working with chocolate, including tempering and moulding.”
She continues, “My goal is to demystify chocolate… They’ll leave with new skills, the confidence to continue experimenting at home, and their own chocolate creations to share with friends and family (if they don’t get ‘accidentally’ eaten on the way home!).”
Tips for the Good Food & Wine Show
When it comes to exploring the show itself, both Tibballs and Lim say they’re most excited about discovering new producers and products. Tibballs said she’d make a beeline for the artisan stalls when she first arrives at the show:
“I’d definitely start with the artisan producers. Some of the most exciting discoveries at the show come from the smaller businesses who are incredibly passionate about what they do.”
“I love wandering through the aisles, tasting products and hearing the stories behind them.”
Lim’s approach is very similar.
“I’d probably spend my first few hours wandering around and discovering new producers. I love finding unique ingredients, small family-run businesses and products that tell a story. That’s usually where I find the most inspiration.”
Their favourite Sydney spots
Of course, no conversation with Tibballs and Lim would be complete without asking where they love to eat when they’re in Sydney.
Tibballs admitted that it was “difficult” to pinpoint a singular bakery, “because Sydney has so many incredible bakeries.”
She shares that her “two favourites” have to be A.P Bakery and Lode Pies and Pastries.
“AP Bakery consistently produces beautiful pastries with outstanding technique, and it’s hard to go past one of their perfectly laminated croissants.
At Lode, I love the creativity and attention to detail that goes into everything they make. Their new Apple Krumble pastry is a standout. It captures all the comforting flavours of a classic apple crumble, reimagined in a beautifully executed pastry.”
In terms of chocolate, she shouts out “Coco 88“, stating, “the quality of their chocolates is exceptional, and there’s a real attention to detail in everything they create… I particularly enjoy their bonbons.”
Lim encouraged anyone looking for authentic Malaysian food to head to “Haymarket, Chatswood and Parramatta“, stating that “some of the best meals can be found in family-owned restaurants that have been serving the same recipes for generations.”
He also shares some South Asian ingredients that he thinks should get more love in Australia, including “pandan, tamarind, curry leaves and belacan… Dishes such as Laksa, Mee Goreng and Rendang are becoming more mainstream, but there’s still so much more to explore within South Asian cuisine.”
Together, the pair represent two very different corners of Australia’s food landscape, from world-class pastry and chocolate to vibrant Southeast Asian cooking, but both share a passion for helping people discover new flavours, learn new skills and connect through food. That’s exactly what the Good Food and Wine Show aims to celebrate.
Right, enough talking about food. I’m off to investigate this Apple Krumble pastry situation.
