Western Sydney’s Powerhouse Parramatta is set to host an extraordinary 23-day opening festival, bringing together numerous Australian food icons. This eagerly anticipated event commences on November 7. It promises a diverse array of culinary experiences, discussions, and cooking demonstrations.
The $915 million institution will place food at its core during the inaugural festival. Tickets for these special food programs range from $15 to $50. However, 65 percent of the festival’s 179 events will be entirely free for visitors.
Celebrated figures such as Maggie Beer, Josh Niland, and Stephanie Alexander are among those scheduled to appear. Powerhouse Parramatta associate Kylie Kwong has been instrumental in shaping the food program. She emphasizes the festival’s alignment with the museum’s community-focused vision.
Kwong, with her Chinese heritage, feels a deep personal connection to western Sydney’s multicultural communities. She understands how food bridges generations, carrying family history and identity. Her work, alongside a dedicated food team, has cultivated strong ties within the local culinary scene.
This investment has already yielded significant results. For example, three of the program’s initial events sold out within days of tickets becoming available. This includes the popular Family DINEasties feast, co-hosted by Kwong.
The festival will showcase pioneering chefs, including three-hatted Saint Peter chef Josh Niland. He will share insights into his innovative scale-to-tail seafood philosophy. Moreover, an assembly of leading Australian food icons, featured in the Powerhouse’s Australian Culinary Archive, will gather on November 9. This session will include Maggie Beer, Neil Perry, and Sharon Winsor, all sharing stories that have profoundly shaped Australia’s food culture.
Other noteworthy events still offering tickets include demonstrations from Chat Thai restaurateur Palisa Anderson. Hai Au Lang Nuong owner-chef Ben Nguyen will also present. Powerhouse Parramatta producer Cheyenne Bardos highlights food’s democratic nature, bringing together diverse talents not typically involved in museum programming.
The new building, constructed over four years, boasts impressive facilities. These include a working rooftop garden led by the Stephanie Alexander Kitchen Garden Foundation. A full commercial kitchen and a 200-seat amphitheatre demonstration kitchen are also part of the setup. Simon Sandall, owner-chef of Boronia Kitchen, will manage the in-house restaurant, introducing a new culinary concept.
Ultimately, the food program aims to reflect the community’s diverse cultures and tastes. Bardos notes the incredible depth, richness, and complexity found within this culinary focus. The Powerhouse Parramatta opens its doors to the public on Saturday, November 7, with its full program accessible at powerhouse.com.au.
