Mabu Mabu is an Indigenous-owned food business on a mission to make native ingredients the hero of the Australian kitchen. Mabu Mabu is a saying from the Torres Strait that means ‘help yourself.’ The Torres Strait is a multicultural place where Asian and Polynesian flavours have strongly influenced their cooking.

A1 Bakery is no doubt one of Melbourne’s most iconic Lebanese eateries. The Lebanese bakery has four venues and is well known for offering a variety of bread (khobz), pita, pies, Lebanese pizza and Mediterranean grocery items, including the well-loved cheese pie.

Migrant Coffee isn’t just a cafe. It’s a space for people to connect, celebrate and share stories. Their menu has twists of Filipino, Thai and Island flavours, fusing their love of bagels with tastes from home. Classic New York style bagels are a head nod to the city where the two best friends and owners met, and the food they bonded over. These are some of the best bagels in the country with remarkably unique and delicious fillings.

Island Home is a zero waste business influenced by village kitchens in Sri Lanka, that sources and cooks fresh, organic and sustainably grown Victorian ingredients from responsible small local farm networks. They also support sustainable spice farmers in Sri Lanka and use natural and low impact packaging materials such as banana leaf and traditional clay pots. Their business aims to nourish and educate and create a discussion about how a healthy and sustainable food service sector can invite sustainable and organic small farmers to be celebrated as an important sector that helps enhance food sovereignty in Victoria.

Café Salamatea is a social enterprise cafe and restaurant serving delicious Persian food, and owner Hamed Allahyari (he/him) is the co-author of Salamati, Hamed's Persian kitchen. The venue’s mission is to provide employment and training for refugees and people seeking asylum. Enjoy a variety of shared feasts showcasing the best of Persian fare.

Ngọc Trần (she/her) is a second generation Vietnamese chef cooking in Wurundjeri country. Sometimes, she slings bánh mì at Shop Bao Ngoc, sometimes she doesn’t. Inspired by the accumulated knowledge of her kin, food allows her to connect with both lineage and community. Currently, she is learning how to rest and set boundaries in an industry that prioritises grind culture. Catering for the community has been a grounding and healing experience and she is blessed for space to fall in love with cooking again.

Chef Narit Kimsat (he/him) can make magic happen when he’s on the tools in the kitchen. He currently makes some of the city’s best tapas at La Pinta, but has also cut his teeth at Hartsyard, Capitano and Etta. Seeking to draw upon his Thai heritage, he’s ready to cook up meals that are full of flavour and well-loved by all.