*SOLD OUT* The Sydney Morning Herald Good Food Symposium, presented by Lightspeed
Please join us for the next Sydney Morning Herald Good Food Symposium, presented by Lightspeed where industry panellists will discuss the topic: ‘Menus in motion’: how to write a menu that shows creativity, attracts diners and ensures profitability.
In Australia’s mature dining scene, menus are no longer static artefacts, they’re living documents that need to evolve and respond to customer needs. Whether you’re a fine-dining restaurant focused on sustainability, or a fast-casual venue responding to trends, your menu says a lot about your brand, data strategy and relationship with guests.
Our Sydney host and panellists are:
Sarah Norris (Host) – Head of Good Food
Phil Wood – Chef-Owner of Ursulas* and Cafe Cressida
Khanh Nguyen – Executive Chef, King Clarence
Sophie McComas-Williams – Creative Strategist & Co-Founder, Buffet
Rowan Attwell – Owner, Bobo Bakery
Pete Learmonth – Product Manager, Lightspeed
All are welcome and although it is free of charge to attend, registration is necessary.
*Lightspeed Customer
Meet our panellists
Phil Wood – Chef-owner, Ursula’s and Cafe Cressida
Phil Wood is the chef-owner of Ursula’s Paddington and Cafe Cressida in neighbouring Woollahra. One of Australia’s most respected culinary talents, he spent eight years as Executive Chef at Rockpool and Eleven Bridge, and later became the inaugural Culinary Director at Point Leo Estate on the Mornington Peninsula where he established fine diner Laura and bustling bistro Pt Leo Restaurant. Over his career, Phil has been recognised with numerous accolades, including Three Hats, Restaurant of the Year, New Restaurant of the Year and Young Chef of the Year.
Khanh Nguyen – Executive Chef, King Clarence
Khanh Nguyen is a celebrated Vietnamese‑Australian chef whose early Sydney career included stints at Cirrus Dining, Mr Wong, Bentley, Becasse, Red Lantern, and the Noma Australia pop‑up. In 2018, he moved to Melbourne to launch the acclaimed Sunda, followed by Aru and Antara 128, earning Two Hats and multiple industry awards. In late 2023, he returned to Sydney as Executive Chef of King Clarence, a bold Asian-inspired venue for the Bentley Group.
Sophie McComas-Williams – Creative Strategist & Co-Founder, Buffet
Sophie McComas-Williams is a leading Australian creative strategist and food writer with over 15 years experience spanning agency, digital and print media in the F&B landscape. Following positions as editor of Broadsheet Sydney and digital editor of Australian Gourmet Traveller, Sophie co-founded creative agency Buffet in 2017, which develops market-leading campaigns and strategic content for Australia’s most well-known and respected brands in the food, drink and hotel industries.
Rowan Attwell – Owner and Founder, Bobo Bakery
Rowan Attwell is the owner and founder of Bobo Bakery, a market stall that has quickly become a local favourite within Sydney’s food scene. After 20 years in hospitality across multiple roles, she is now living her childhood dream of owning a bakery. A self-taught baker, Rowan established Bobo Bakery to reimagine the market experience, offering artisan products that resonate with the community. Through this venture, she continues to celebrate creativity, connection and the joy of sharing food in one of Australia’s most dynamic culinary landscapes.
