Beloved Sydney restaurateur Kylie Kwong on celebrating both heritage and native ingredients in cooking.
Zimbabwean activist Chido Govera shares her vision of tomorrow’s meal as a key to unlocking great potential.
The maestro behind three-star Osteria Francescana talks about how cooking has inspired him to take action.
David Chang and René Redzepi
At the first-ever MAD SYD, David Chang and René Redzepi discuss tomorrow’s meal and the role of the chef in making it.
MAD (taken from the Danish word for “food”) is a nonprofit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change.
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