Join hosts Tawnya Bahr and Lucy Allon as they dive deep into the heart of ICC Sydney's culinary ethos. In this dynamic episode, they sit down with Executive Chef Rakesh Pillai and Sommelier William Wilson to explore how ICC Sydney prioritises 'respect' in all facets of their food and beverage supply chain. Discover the foundation of their ground breaking 'Feeding Your Performance' program and the enduring legacy it seeks to forge. Tune in for an inspiring conversation on innovation, sustainability, and the art of creating a lasting impact through food.

Links mentioned on this episode:

ICC Sydney: https://iccsydney.com.au/about/csr/

Pepe Saya Butter https://pepesaya.com.au/

Garlicious Black Garlic https://www.garliciousgrown.com.au/

Malfroys Gold Honey https://malfroysgold.com.au/

Kootingal Pecans https://kootingalpecancompany.com/

Block 11 Organics https://block11organics.com.au/

ALTO Olives https://www.alto-olives.com.au/

Vanella Cheese  https://vannellacheese.com.au/

Lyres  https://lyres.com.au/

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