Tasting Australia visits the Waite Campus
As part of Tasting Australia 2025, the University of Adelaide hosted three extraordinary Sous Chef! You Chef! events that brought together global culinary innovation, groundbreaking research, and immersive food experiences — all rooted in sustainability and future-facing gastronomy. Held at the University’s cutting-edge Food Innovation Lab at the Waite campus, each event paired world-class chefs with the latest in food science and agricultural research.
May 5: Waste-Free Wonders with Douglas McMaster
The series kicked off with Douglas McMaster, the UK-based pioneer of zero-waste cooking and founder of the world’s first zero-waste restaurant, Silo. Guests learned how to reimagine leftovers, preserve produce, and create circular kitchen systems during an engaging, hands-on session.
McMaster’s visit was more than a cooking class — it was a manifesto for change. Drawing from his book Silo: The Zero Waste Blueprint, he challenged participants to think beyond compost bins and into the heart of systemic food waste reduction. Dishes created were not only delicious but also carefully constructed with sustainability at their core, illustrating that a waste-free kitchen can also be a highly creative one.
May 9: From the Garden to the Lab with Kane Pollard
Next came Kane Pollard, executive chef of Topiary and Ondeen, and the inaugural Waite Chef in Residence, who led guests through a sustainable, seasonal menu inspired by native plants, foraged finds, and ancient cooking techniques.
Pollard’s class highlighted the University’s research into novel foods — including plantago, hemp, native botanicals, insect protein, and fermented ingredients — and their potential in reshaping the way we eat. Participants cooked and dined on thoughtfully paired dishes, complemented by a curated wine selection from the Waite Winery, showcasing the harmony of food innovation and viticulture.
May 10: Legumes and Legacy with Helly Raichura
The final instalment featured Helly Raichura, the visionary chef behind Melbourne’s Enter Via Laundry. Her session focused on legumes and nitrogen fixation, introducing guests to the University’s research into soil health and climate-smart crops.
Blending Indian fine dining techniques with agricultural science, Raichura demonstrated how legumes not only nourish us but also the earth. The hands-on cooking experience was a vibrant journey through regional Indian flavours, with every dish telling a story of biodiversity and resilience.
A Toast to the Future of Food
More than just cooking classes, the Sous Chef! You Chef! series celebrated collaboration between culinary artisans and academic researchers. These events championed the University of Adelaide’s commitment to sustainability, food innovation, and education, and left participants inspired to think more deeply about where food comes from — and where it’s going.
Photos supplied by University of Adelaide, Division of External Engagement