Telina Menzies will showcase Queensland seafood in a live cooking demonstration, exploring how chefs can make the most of local species while creating dishes that are both memorable and commercially viable.

Using Queensland grouper and cobia as hero ingredients, the session will unpack the decisions behind the dish, from seasonality, sourcing and yield through to preparation, portioning and menu pricing.

Joining Telina will be a seafood industry expert to bring the commercial perspective, exploring what chefs and operators should consider when buying local seafood, including supply, consistency, quality, yield and sustainability.

Together, the speakers will demonstrate how better sourcing decisions can translate into better dishes, stronger supplier relationships and healthier margins.