From exclusive bakery drops to hands-on cooking with Australia’s top chefs, this year’s program goes deeper than ever.

For more than two decades, the Good Food & Wine Show has been the country’s go-to for discovering what’s next in food, wine and hospitality. In 2026, the much-loved event returns bigger than ever, introducing two standout new experiences designed to bring audiences closer to the action: a dedicated bakery precinct and an intimate, chef-led cooking school.

Leading the charge is Baker’s Alley, a new showcase curated with internationally acclaimed pâtissier Kirsten Tibballs. Expect a rotating line-up of some of Australia’s most exciting bakeries, from Tarts Anon to Lune Croissanterie-adjacent talent, each serving up exclusive, one-off creations you won’t find anywhere else. Alongside it, the new Cooking School offers a rare chance to step into the kitchen with names like Brendan Pang and Tibballs herself, with small-group, hands-on sessions that go far beyond the usual demo format.

Beyond the new additions, the show continues to deliver its signature mix of live cooking stages, wine tastings, and producer showcases. Expect appearances from crowd favourites like Miguel Maestre and Nat Thaipun, alongside immersive experiences like the Drinks Lab, Cheese Corner, and region-spanning wine pavilions.

Quick Bites

• What to Eat: Japanese-inspired lamingtons, next-level croissants, and limited-edition pastries you won’t find anywhere else
• What to Drink: Boutique drops from Barossa, Margaret River and beyond, plus sommelier-led tastings
• When to Go: A long, indulgent weekend session
• Where to Play After: Keep the foodie vibes going with dinner nearby or a wine bar crawl post-show
• Vibe Check: Part food festival, part masterclass, high-energy, high-indulgence and packed with talent
• Book It: Tickets via the Good Food & Wine Show website here

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