Home Economics Institute of Australia Inc.

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Keynote speakers

Lucas Becker 
Grilo® Protein co-founder Lucas Becker is the very enthusiastic team leader responsible for Grilo’s supply chain. His passion for health food brought him into the realm of edible insects—Byron Bay-based Grilo Protein’s website features the tagline: Crickets: The high protein food that chirps! Lucas is a surf lover and world traveller, and trains in the martial art of Brazilian Jiu-jitsu to keep strengthening his mind and body. 



Professor Clare Collins
Professor Collins is an NHMRC Senior Research Fellow, Director of Research for the School of Health Sciences and Deputy Director, Priority Research Centre in Physical Activity and Nutrition, the University of Newcastle. She leads the largest team of research dietitians internationally in developing food and nutrition eHealth tools, programs and evaluating the impact on eating patterns and diet-related health across key life stages and chronic disease conditions. Professor Collins has published over 350 manuscripts and supervised 28 Higher Degree Research candidates to completion. Professor Clare Collins is a Fellow of the Dietitians Association of Australian (DAA). In 2018 she was awarded the DAA President’s Award for Innovation in Honour of the Memory of Josephine Rogers and in 2017 the Hunter Medical Research Institute, Researcher of the Year.
Prof Collins is a sought after media commentator. She is a regular guest of Dr Karl on TripleJ Science Hour and has presented for ABC Catalyst. She co-created the Massive Open Online Course (MOOC), The Science of Weight Loss - Dispelling Diet Myths, has been completed by over 50,000 people across 180 countries. Professor Collins is the most read Australian author for The Conversation with over 80 articles and 8.5 million readers.

Dr Sandro Demaio
Dr Sandro Demaio is a medical doctor and globally-renowned public health expert and advocate. Sandro previously worked for the World Health Organization and was CEO of the EAT Foundation, the science-based, global platform for food-systems transformation. He also co-founded the NCDFREE global social movement (NCD = non-communicable disease), a global social movement against chronic disease that reached more than 2.5 million people in its first 18 months, and established a not-for-profit foundation to improve the health and nutrition of Australian kids. Sandro has published many scientific journal articles and is author of The Doctor’s Diet, a cookbook based on science and inspired by a love of good food. He also co-hosts the ABC television and Netflix show Ask the Doctor. 

Andrew Fuller
As a clinical psychologist, Andrew Fuller started working in psychiatric crisis teams with people who were at their last hopes and that inspired him to create with people futures they can fall in love with. His work with over 2000 schools and with more than 500 000 young people has identified the concept of The Resilient Mindset. As Andrew describes, resilience is ‘the happy knack of being able to bungy jump through the pitfalls of life—to rise above adversity and obstacles’. Andrew has recently been described as an ‘interesting mixture of Billy Connolly, Tim Winton and Frasier Crane’ and as someone who ‘puts the heart back into psychology’. 


Dr Joel Gilmore 
Joel is a physicist, award-winning science communicator, and (most importantly) passionate food science nerd. He co-hosts Food Lab on SBS Food, where he talks about the science of the kitchen, and how we can use technology to create new and even more delicious foods. He has previously appeared on Catalyst, been interviewed for radio and in print, and currently hosts hilarious (he thinks) science segments on kids' science show Scope. He also provides advice to government and industry on transitioning Australia to a clean energy future, and in his spare time he sings, dances, hosts science comedy shows, and travels as much as he can - 55 countries and counting! 


Dr Lee Hickey
Dr Hickey is a plant breeder and crop geneticist with the Queensland Alliance for Agriculture and Food Innovation at the University of Queensland. He leads an innovative team conducting discovery and applied research on Australia’s most important cereal crops: wheat and barley. Lee is a prolific science communicator and his research findings have appeared in influential mainstream media outlets such as on the BBC’s World News, and in National Geographic and the New York Times. 


Jessica Hill
Jess Hill is a Walkley award-winning investigative journalist who has been writing about domestic abuse since 2014. Prior to this, she was a producer for ABC Radio, a Middle East correspondent for The Global Mail, and an investigative journalist for Background Briefing. Her first book, See What You Made Me Do, is in stores now. 



Professor Louwrens Hoffman
Professor Hoffman is a meat scientist with the Queensland Alliance for Agriculture and Food Innovation at The University of Queensland. He specialises in factors that influence the meat quality and processing ability of exotic proteins such as meat from wild ungulates (hoofed animals) as well as from insects and lately, from lab-grown meat. Louw has been focusing some of his research on the partial replacement of meat in meat products with insect proteins, particularly the larvae of the black soldier fly, and also with non-animal proteins. He is fascinated by the application of basic cell physiology to the production of lab-grown meat. 

Dr Nick Rose
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. 



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. 


Concurrent speakers


Kim Bailey
Kim Bailey is very passionate about the fashion industry and educating people about sustainability through her Gold Coast-based label East of Grey. As all her products are created using eco-friendly, vintage and recycled fabrics, they become one-of-a-kind eco-fashion garments and homewares with a point of difference. East of Grey’s sewing workshops teach all aspects of sewing to enable participants to become self-sustaining in their everyday lives. Kim extends her reach in educating others about sustainability within the fashion industry through East of Grey’s workshops in schools. Having achieved an Advanced Diploma in Clothing, Textiles and Footwear and a Certificate IV in Training and Assessment, and being midway through her Bachelor of Technology Education/Secondary Education, Kim is highly qualified to share her knowledge and to inspire others to lead sustainable and creative lives.

Lucas Becker
Grilo® Protein co-founder Lucas Becker is the very enthusiastic team leader responsible for Grilo’s supply chain. His passion for health food brought him into the realm of edible insects—Byron Bay-based Grilo Protein’s website features the tagline: Crickets: The high protein food that chirps! Lucas is a surf lover and world traveller, and trains in the martial art of Brazilian Jiu-jitsu to keep strengthening his mind and body.



Professor Bill Blayney
Professor William Blayney (Bill) was appointed as Dean of the School of Education and the Arts at CQ University, Queensland’s only dual sector University in 2016. Professor Blayney’s academic and teaching career spans over 30 years in the Secondary, Vocational Education and Training (VET) and higher education sectors. He is also very proud to call himself a Home Economics teacher graduating in 1981 from Sydney Teachers College at the first male Home Economics teacher in Australia at the time. As the only university offering pre service teacher education discipline of Home Economics, Bill has strived to ensure this vital discipline area continues to grow and prosper throughout Queensland and Australia. As the Dean of School, Bill manages a complement of over 160 FTE staff located over 26 campuses and is currently the Deputy Chair/ Treasurer and Secretary of the Queensland Council of Deans of Education.

Rachel Bond
Rachel Bond is a Head of Department for Science at St Anthony’s Catholic College in Townsville. She has taught Chemistry and Science for the past 23 years. During that time she has developed a special interest in applying scientific principles to a range of careers and real-life scenarios. Recently, Rachel has crossed over into teaching Fashion and Textiles subjects, and she is very excited to incorporate her creative side into her teaching. She has enjoyed sharing her background in the traditional STEM (Science, Technology, Engineering and Mathematics) playground of science and chemistry and applying it to the contemporary STEAM (STEM plus the Arts) method of thinking in the design subjects.


Nikki Boswell
Nikki Boswell considers herself to be an Educational Nutritionist and has qualifications in both Public Health Nutrition and Education. Nikki has a PhD in children’s eating behaviours from the University of Queensland and teaches Home Economics in regional Queensland. She is passionate about Food Positive nutrition education as an opportunity to transform the way we perceive and address obesity and diet-related disease, while building capacity for body acceptance. Nikki believes that schools have a pivotal role to play in this transformation and is dedicated to supporting teachers and administrators to adopt school-wide food-positive approaches.

Susan Brandt
Adelaide-based Susan Brandt is a home economics teacher at Brighton Secondary School and also lectures part time at Tabor University. She grew up on a farm, learning creativity, crafts and cooking skills. Susan holds a Bachelor of Home Economics, majoring in clothing, interior and marketing. She founded and ran a bespoke fashion-design and manufacturing business in her native England. After immigrating to Australia, Susan completed a Master of Teaching at Adelaide University. She has a passion for preparing young minds for the challenges of the future.


Sue Connor
Sue from Playing With Fibre is a Botanical Dyer and Fibre Artist. She is passionate about sharing her love and knowledge of colour, fibres, texture and the seemingly magical powers of nature. Sue is an experienced facilitator running workshops from her home as well as at festivals such as the Fibre Arts Festival and Camp Creative. Her home dye garden and botanical dyeing skill have been featured in the Gardening Australia magazine. Sue is also a dedicated primary school Learning and Support Teacher.

Jay Deagon Jay Deagon is the Senior Lecturer of Home Economics at CQUniversity. She has published peer-reviewed journal articles and book chapters, and presents regularly at national and international Home Economics conferences. Jay is the founder of HomeEcConnect, a social-media platform that promotes the multifaceted nature of home economics education. Jay’s funded research projects include cookery-skills training for severely marginalised women in Kathmandu, Nepal; and working with rural communities to increase their food skills and knowledge. Jay is passionate about empowering people in difficult circumstances to find solutions to the unique and complex life challenges they face. 
  

Veronica Droulez
A dietitian with qualifications in public health and education, Veronique Droulez has put her expertise to work in a variety of settings. She is currently Senior Manager—Food and Nutrition at Meat & Livestock Australia. Her knowledge of the value of red meat in a healthy diet has been derived from working with Food Standards Australia New Zealand (FSANZ) to generate up-to-date data on the nutritional value of Australian beef and lamb; from commissioning and interpreting nutrition research in consultation with key experts; from investigating popular meals, typical practices and popular sources of information in Australia; and from evaluating nutrition-education resources targeting key life stages.


Sadia Farooq
Sadia Farooq works in the University of Home Economics in Lahore, Pakistan—the first institution built especially for Home Economics education —where she supervises postgraduate students in the Higher Education Department. She is also one of the pioneer PhDs in the subject of Home Economics with a specialisation in Interior Design. A number of Susan’s scholarly papers on her research speciality of luminance have been published. Her aim is to excel in the academic field, taking the opportunity to learn and grow based upon research with results-oriented efforts. She believes in expanding and integrating knowledge for the betterment of human beings the world over.


Molly Faull
Molly Faull is Product and Processing Development Coordinator at The Woolmark Company in Sydney. Molly’s primary focus is to develop new wool product and processing innovations in the global textile industry and to promote technical transfer through wool-and-textile education at secondary and tertiary levels. In collaboration with international technical teams, Molly develops new processes and products to open up further opportunities for the use of wool. An important strategy within this work is to educate the members of the supply chain—along with consumers and students—on the possibilities and benefits of working with wool. After gaining a Bachelor of Applied Science (Fashion and Textiles Merchandising) from the Royal Melbourne Institute of Technology, Molly spent two years in London working with womenswear brand COS in their knitwear-design development team. On her return to Australia, she worked as a buying analyst at Myer before taking on her current role at The Woolmark Company.

Andrew Fielke
South Australian born Andrew Fielke is a talented, award-winning chef with many years of international experience, working in Switzerland, Austria and London’s prestigious Savoy Hotel. His creative energy has focused since 1985 on devising exciting dishes and pioneering a new direction for a “Creative Native Australian Cuisine”, refining his craft using amazing 40,000-year-old ingredients together with conventional foods to create truly special dishes, utilising the unique textures and stunning flavours of nutritious nuts, seeds, fruits and herbs like Bunya Nut, Lemon Myrtle and Quandong. Foods savoured by the Australian Aborigines over the millennium. Andrew has also presented 33 food and wine segments on the Nexus program broadcast initially through greater Asia. The segments are “produce-driven” with stylish recipes with an emphasis on food and wine matching. He now operates a successful native food distribution business, and has a new cookbook “Australia’s Creative Native Cuisine” out in May.

Andrew Fuller
As a clinical psychologist, Andrew Fuller started working in psychiatric crisis teams with people who were at their last hopes and that inspired him to create with people futures they can fall in love with. His work with over 2000 schools and with more than 500 000 young people has identified the concept of The Resilient Mindset. As Andrew describes, resilience is ‘the happy knack of being able to bungy jump through the pitfalls of life—to rise above adversity and obstacles’. Andrew has recently been described as an ‘interesting mixture of Billy Connolly, Tim Winton and Frasier Crane’ and as someone who ‘puts the heart back into psychology’.



Joel Gilmore
Joel is a physicist, award-winning science communicator, and (most importantly) passionate food science nerd. He co-hosts Food Lab on SBS Food, where he talks about the science of the kitchen, and how we can use technology to create new and even more delicious foods. He has previously appeared on Catalyst, been interviewed for radio and in print, and currently hosts hilarious (he thinks) science segments on kids' science show Scope. He also provides advice to government and industry on transitioning Australia to a clean energy future, and in his spare time he sings, dances, hosts science comedy shows, and travels as much as he can - 55 countries and counting!


Jenny Hanna
Jenny Hanna developed a passion for food and nutrition education while growing up on a farm in the wheat belt of Western Australia, which eventually led her to pursue a career as a secondary Home Economics teacher. Jenny has a Bachelor of Education (Secondary) majoring in Home Economics and has taught in schools around Western Australia for more than 15 years. More recently, Jenny has joined the Refresh.ED Food and Nutrition Teaching Resources team at Edith Cowan University, where she has thoroughly enjoyed the opportunity to share her passion for food education in primary and secondary schools. Jenny has a keen interest in farm-to-fork education and believes that all children should have a sound understanding of how and where our food is produced. 

Tracey Holloway
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.

Professor Amanda Lee
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
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 Milani
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.



Professor Mark Morrison 
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
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
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).


Dominique Rizzo
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 Rogers
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.



Nick Rose
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
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
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
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
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
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
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
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.

Julie Walklate
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.
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