The good old Aussie pie or meat and three veg of the 1950s has made way for a range of diverse and exciting cuisines in recent times. Our multi-cultural community, changing lifestyles and the rise of social media all now play a role in what and how we eat.

Join Alla Wolf-Tasker AM, Shannon Martinez and Benjamin Cooper as participatory chair, Julie Gibbs, leads a discussion on how our tastes and preferences have changed over time and how that impacts the choices chefs make when designing menus and opening restaurants.