Vivid Sydney

Join Sixpenny pastry chef Jade Gilmore and OzHarvest for a four-course dinner at Refettorio OzHarvest Sydney, all made using up to 95% beautiful, fresh and rescued NSW produce.Nominated for Young Chef of the Year in the 2026 SMH Good Food Guide, Gilmore’s culinary expertise shines at Sixpenny, the a...

Join Sixpenny pastry chef Jade Gilmore and OzHarvest for a four-course dinner at Refettorio OzHarvest Sydney, all made using up to 95% beautiful, fresh and rescued NSW produce.

Nominated for Young Chef of the Year in the 2026 SMH Good Food Guide, Gilmore’s culinary expertise shines at Sixpenny, the acclaimed Stanmore restaurant known for its innovative approach to modern Australian cuisine.  

Celebrating rescued ingredients and social change, Gilmore and Refettorio’s team will develop a unique four-course menu, with two courses from Gilmore, and two from OzHarvest chefs.

It’s part of OzHarvest’s Our Shared Future, a dinner series for Vivid Sydney, featuring seven of NSW’s most exciting chefs in one-night-only collaborations with Refettorio’s team.

Other Guests include Junda Khoo, executive chef and co-founder of Ho Jiak; Racha Abou Al-Shamat, owner of catering company and cooking school Racha's Syrian Kitchen; Khanh Nguyen, executive chef of King Clarence; Remy Davis, head chef at Bessie's Restaurant and Alma's Bar; Lauren Elrdrige, head Pastry chef at Paisano and Daughters, and Jean Paul El Tom, co-founder and chef at Baba’s Place and Corner 75.

But this series goes beyond exceptional dining. Our Shared Future empowers OzHarvest Nourish students to work alongside guest chefs, gaining hands-on experience in menu development, preparation, and event delivery.

Help OzHarvest work toward a more sustainable future where food is not wasted and no one goes hungry.