I was lured by the promise of food-lots and lots of it!, bits of cool machinery and exciting new products out in the market. And yes, the free entrance.
A competition using breads as medium to create almost life-like sculptures. There seem to be a recurring theme too. I think it has something to do with this guy called Ned Kelly. Apparently, he is a bushranger/ outlaw... Strange theme. Anyway, it was interesting to see all these bread sculptures and taste all the excess breads, generously given away by the chefs.
Freebies. Yes, that is why we're here.
It was interesting to see that there were quite a variety of machines on show. Apart from your standard deck ovens, there were huge rotating ovens that can bake an entire push-cart of baking trays (abit like in the airline kitchens), hi-tech cleaning equipment to automated piping machines (for choux, shortbread, macarons, you name it), and automated doughnut-maker (from start to end-piping, frying, glazing). There were so many automated this, automated that, that, to tell the truth, I started asking what is the point of a pastry chef, of a human being? And is Australia heading in that direction? In a world that is fed by machines? I hope not. I still want to be fed by humans.