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Raising the Bar

Skye Blackburn: Algae and cells and insects... oh my!

Dixon Street, Haymarket NSW 2000

Wednesday 28 April from 6pm to 7pm

People are passionate about food. It’s part of their self-identities. With growth in new categories of food, such as edible insects and cell-based meats, our whole food system is changing, but what does that mean for you?

Consumers are now looking for more sustainable, more nutrient dense foods to feed their families and even though eating foods made from seaweed or insect proteins might sound a bit frightening at first, scientists are working hard to develop these innovative food ingredients into safe and convenient food options that are totally delicious.

Skye is a Food Scientist and Entomologist who used her unique combination of skills to found the multi award winning Edible Bug Shop in 2007. Her passion for sustainable food processes is truly contagious and she has dedicated the past 13 years to educating consumers about the amazing health, nutritional and environmental benefits of using insect proteins as a source of food. Skye believes that by developing familiar foods, that are enriched using invisible insect based ingredients, we can harness their nutrition in a way that will become normal part of our future food system.

About Banchō

Banchō is a cocktail and whisky focused small bar in Sydney's Chinatown. The cocktails showcase local market produce and the bounty of Asian ingredients around Sydney. Additionally, the bar snacks are designed to go hand in hand with the top shelf drinking.

Covid-safe information

Banchō is a Covid-safe registered business.

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Raising the Bar



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