Tracey Holloway is Deputy Principal at Singleton High School in New South Wales. She has extensive experience in Vocational Education and Training (VET) for Hospitality. Tracey was a member of the Higher School Certificate (HSC) Hospitality Examination Committee and lead author of the secondary textbook Cambridge Hospitality, now in its fourth edition. Her passion and enthusiasm for VET and Aboriginal Education—spanning 25 years—underpinned Tracey’s successful application for the 2016 New South Wales Premier’s Teacher Scholarships for VET. Under her leadership, Singleton High School’s Aboriginal Education staff, and student- and community-based educational and cultural Aboriginal Programs have been nationally recognised and awarded. Tracey received the inaugural Minister’s Award for a VET in Schools Teacher for 2003.
Amanda Lee is Professor of Public Health Policy at the School of Public Health of the University of Queensland, where she leads the Division of Health Promotion and Equity and is also an Affiliate Professor at the university’s Poche Centre for Indigenous Health. Among many other roles, Amanda has chaired the National Health and Medical Research Council’s Australian Dietary Guidelines Working Committee, is a member of the interim board of Health and Wellbeing Queensland, and leads the food price and affordability domain of INFORMAS—the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support.
Lyn McErlean is a Home Economics teacher and a former chef. She is currently the Head of Department for Design & Technology at Indooroopilly State High School in Queensland. Lyn is passionate about teaching Food & Nutrition and about building capacity in a community of educators who are equally passionate about educating students. Lyn has created Facebook groups as support platforms for teachers, encouraging engagement and discussion, and runs collaborative meetings to enable teachers to more readily connect with each other.
Marianne is a Career Practitioner, Fashion Design and Textiles Technology Teacher at Saint Margaret Mary’s Catholic College in Townsville, who has a special interest in Design. With over 10 years of teaching experience in this area, she promotes a passion and appreciation for artisanal textile craft by incorporating digital and design technologies to appeal to her students. Using her Careers background, she ensures that students are not only participating in STEAM (Science, Technology, Engineering, the Arts and Mathematics) ways of thinking and designing, but are also participating in learning challenges that make connections with industry skills and real-world occupations.
Mark Morrison is an internationally recognised microbiologist with a specific interest in the role that microbes play in affecting the health and wellbeing of humans and animals. He returned to Australia in 2006, initially as a Science Leader for CSIRO, after nearly 20 years working in academia in the United States. Mark is currently Chair and Principal Group Leader in Microbial Biology and Metagenomics at the University of Queensland Diamantina Institute.
Chef Nut was born and raised in Thailand, on the outskirts of Bangkok. Before moving to Australia five years ago, Nut worked at Bangkok’s two-Michelin-starred Gaggan Restaurant. The restaurant, which closed in 2019, had been awarded Best Restaurant in Asia and ranked number four in the World’s 50 Best Restaurants. Nut now works at Pawpaw Asian Kitchen at Balmoral and Mons Ban Sabai Thai at Camp Hill, two Brisbane restaurants operated by the Venzin Group. Nut’s love for food doesn’t stop once he leaves work. He accepts invitations from newly opened restaurants across Brisbane, then documents and photographs his culinary journey to share online with his food-loving audience.
Alice Payne is an Associate Professor in Fashion in the School of Design at the Queensland University of Technology. Her research centres on environmental and social-sustainability concerns throughout textile and apparel-industry supply chains. Alice has examined perspectives on sustainability along the cotton value chain; the cultural and material flows of post-consumer textile waste; and the design processes of mass-market product developers, independent fashion designers and social entrepreneurs. She is co-editor of the book Global Perspectives on Sustainable Fashion (Bloomsbury, 2019).
One of Queensland’s leading female chefs, Dominique Rizzo creates recipes for purely delicious, healthy, real food for all food lovers. Her mission is to inspire everyone to make lifestyle changes for the better while still loving their food. Always on the go, Dominique is continuing her food, wine and cooking tours to Sicily and Spain, and adding new tours to Morocco, Sardinia and Corsica, along with running her new Urban Feast cooking school in Brisbane. Dominique is constantly working to share her passion for food. Her latest cooking show Sky Kitchen airs on SBS Food, she has her own YouTube channel (Chef Dominique Rizzo @chefdominiquerizzo), and she also has a new cookbook due for release at the end of 2020. Dominique’s food style and recipes are inspired by her extensive experience in all cuisines. She says, ‘I am passionate and inspired by our world’s multicultural kitchen and all dietary lifestyle choices. I believe that with balance in our body we are whole and healthy’.
Stacey is a teacher at The Rockhampton Girls Grammar School. She is passionate about embedding sustainability from Year 4 through to Year 10 in Food and Textiles, and Hospitality (applied) Years 11 & 12. Stacey was awarded a part scholarship for the NESLI Advanced Leadership Program at the National HEIA Conference in 2017 and is currently completing her Master of Education (Curriculum and Pedagogical Leadership) through the University of Southern Queensland. Her goal is to create an engaging, creative and inclusive classroom in which every child can strive to reach their full potential.
Dr Nick Rose is a specialist in sustainable food systems. He is the Executive Director of Sustain: The Australian Food Network. Sustain’s mission is to design and build better food systems. Amongst other achievements, Sustain is the backbone organisation in two major food systems collective impact projects: Cardinia Food Circles and the Melbourne Food Hub. Nick is a Churchill Fellow, and is published widely. He is the editor of Fair Food: Stories from a Movement Changing the World as well as the co-editor of Reclaiming the Urban Commons: The past, present and future of food growing in Australian towns and cities.
Rosie Sciacca is an enthusiastic Home Economics teacher whose passion is cultivating engaging, innovative and aligned curriculum, assessment and pedagogy. Throughout her career Rosie has taught in a number of schools, giving her a vast range of experience in educational settings. For the past decade Rosie has been part of the Design Technologies team at John Paul College in Daisy Hill, Brisbane. As a Lead Teacher within the college, she thrives on working with colleagues across the campus to support improvements to professional practice and student outcomes. Rosie is currently President of HEIA(Q) and has been a member of its committee of management for over a decade, contributing through various positions and professional-development opportunities.
Nicole Senior is an experienced Accredited Practising Dietitian and Nutritionist, a freelance consultant, a writer, a speaker and a foodie with a keen interest in food sustainability. She is a member of the Dietitians Association of Australia (DAA) and vice-chair of its Food and Environment Interest Group. In 2019 Nicole completed a project with the Fisheries Research and Development Corporation (FRDC) to educate health and food professionals about sustainable seafood. She strives to make sense of the science of nutrition, food and the environment, and to combine that understanding with the culinary arts to give healthful, sustainable, practical and enjoyable food advice.
Sandy Smith is the Home Economics Coordinator at Edith Cowan University (ECU) in Western Australia, a position she has held for the past five years. She has extensive experience in Home Economics education, including as a teacher, as a Curriculum Council Officer and a Curriculum Writer, and as an author. Currently she is an Executive Officer with HEIA(WA) and provides professional learning for practising teachers in Technologies through the Twilight Series at ECU. Her most recent publication is the ‘Food and Nutrition’ chapter in Teaching Health and Physical Education in Early Childhood and the Primary Years, by N. McMaster (Ed.) (OUP, 2019).
Dr Heather Smyth
Heather Smyth is a flavour chemist and sensory scientist from the University of Queensland, who has been working with premium food-and-beverage products for more than 15 years. With a background in wine-flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of sensory properties and composition. Heather has a special interest in describing and articulating food quality, in understanding the regional flavours of locally grown produce, and in modelling food flavour and textural properties using instrumental measurements. She also specialises in researching how human physiology, such as saliva and chewing behaviour, can impact sensory perception and, therefore, food choice.
Chef Sprite was born and raised in Thailand, on the outskirts of Bangkok. Sprite moved to Australia six years ago and has worked at the Pawpaw Asian Kitchen in Balmoral for the past three years. Along with her influence on Pawpaw’s seasonal menus, Sprite enjoys creating Thai weekend specials with western twists, including traditional spicy curries and palate-cooling desserts based on tropical ingredients.
Dr Rosemary Stanton
Dr Rosemary Stanton OAM has been a public-health nutritionist for over 50 years. Her Order of Australia was awarded for her contributions to public health through nutrition and in 2019 she was awarded the Public Health Association's highest award, the Sidney Sax prize. Rosemary has authored many scientific papers, 33 books (including several textbooks) and over 3500 articles for the popular press. Her independent stance has also made her a popular media commentator.
Rosemary was a member of the working group for the Australian Dietary Guidelines and the Infant Feeding Guidelines and is currently a Visiting Fellow in the School of Medical Sciences at the University of New South Wales. She is also an invited member of the Scientific Committee for Doctors for the Environment and urges us to think more about our food—where it comes from, how to grow and prepare it, how it affects our health and how our choices impinge on climate change. Rosemary has a keen interest in the Lancet Series and has been heavily involved in responding to public criticism.
Rycki Symons created and ran the leading creative college—Academy of Design—for over 17 years. Nowadays he passionate about taking his skills onto a digital platforms to reach more students and teachers and about adding his own brand to extending and creating innovative curricula for the future. Rycki’s online Creative Hub Academy is the embodiment of these concepts and it will, no doubt, grow into a truly expansive creative hub over the next decade. In his workshops Rycki will demonstrate the possibilities of digital-fashion illustration with Photoshop and his 10 Steps to Fashion Design—in support of the current curriculum, as well as embracing the digital studies now becoming readily accessible to schools and teachers that will be so valuable in the future.
Alison Taafe is a renowned international professional chef who has been cooking her way around the world for over 30 years. She is the author of four best-selling cookbooks as well as an experienced television and radio personality. In 2014, she opened her own culinary school, ICE (Institute of Culinary Excellence), which is Queensland’s number-one culinary college and winner of the 2018 Queensland Training Awards. Alison strives daily to share her vast knowledge of food with all her apprentice-chef students to help them become the very best chefs they can be. She travels the globe to discover the latest trends and food fads so she can share them with everyone back home in Australia.
Susan Utim was born in Benue State, Nigeria and holds a Master’s degree in Home Economics Education from the Ahmadu Bello University in Zaria, Nigeria. Susan works with the Federal College of Education in Kontagora, Niger State, where she has been teaching Home Economics for the past 26 years and has risen to the role of Chief Lecturer in the department of Home Economics. Susan has published many scholarly articles in a variety of journals, has authored three textbooks, and has attended many conferences and workshops in her field of study.
Sofie Van Kempen
Sofie van Kempen is a nutritionist, foodie, passionate gut-health advocate, chicken mumma and suburban farmer. She is also the brains behind her workshop business, based in Ipswich, Queensland. Sofie loves to cook wholesome food based on ingredients our grandparents would recognise as food. She believes that being well, healthy and happy begins in the gut and loves to demonstrate just how simple that can be. Sofie has experienced her own struggles when it comes to gut health and women’s-health issues, having been diagnosed with bowel disease and endometriosis. You can rely on Sofie’s honest approach to understanding your own health issues, as she has ‘been there and done that’. Sofie leads her life with her partner Tom—AKA ‘Farmer Tom’. They grow produce, cook real food, parent chooks, eat organic; and opt for no processed foods, no preservatives and no additives, especially with Sofie’s health concerns. They do their best to live a waste-free lifestyle and try to educate and assist whenever they can through workshops and social-media participation.
With over 30 years of experience across a wide range of educational settings and learning areas, Julie Walklate is currently employed by the Queensland Curriculum and Assessment Authority, which keeps her very busy professionally. Home renovation, health and fitness, dressmaking, and a fur baby occupy her spare time, along with husband Andrew, and two beautiful adult daughters who have finally learnt to appreciate her skills with a sewing machine. She might occasionally be found with a good book relaxing at Bulcock Beach on Queensland’s magnificent Sunshine Coast.