Sydney’s most influential chefs gathered with farmers and food industry leaders last night at Restaurant Pendolino for a night of collaboration and celebration, all in the name of Australian pork.

PorkStar, Australian Pork Limited’s foodservice brand, took the opportunity to bring the industry together after a difficult 12 months across the country. Despite the huge hit the hospitality sector has endured during COVID-19, the event proved spirits are still high and the resilience of the foodservice industry in Australia is as strong as ever.

PorkStar Marketing Manager, Kylie Roberts says the night was a significant moment for both those in attendance and chefs around the country following along on social channels.

“An integral part of foodservice is the people. Chefs ultimately build intimate relationships with their diners through food and that transcends behind-the-scenes, through the connection they have with their staff and their peers. Not being able to engage with one another face-to-face has been tough,” says Kylie.

“You could feel the passion in the room with chefs sharing opportunities and new ideas with one another.”

True to the adage that good food is enhanced by good company, alongside much anticipated conversation, the 60 guests dined on a menu showcasing innovation with Australian pork, curated by Head Chef and restaurateur, Nino Zoccali, with wine matched by Gourmet Traveller Wine Magazine.

Nino leaped at the chance to fill his dining room with peers such as Colin Fassnidge, Manu Feildel, Lennox Hastie and Claire Van Vuuren and was overwhelmed with the positive outlook cultivated by the occasion.

“We continue to face many challenges, but to create an environment where our industry can lean on one another, yet also throw around inspiration for delicious food – that was refreshing,” says Nino.

The menu featured dishes such as Trotter & Pork Bone Broth, Blonde Bolognaise and Pork Tournedos, served alongside Beetroot Rapa, Autumn Vegetables, Fennel Spice and Pork Fat Dutch Cream Potato.