“Fake Meat” balls
Rowan is a self taught biohacker and has just created the world’s first completely synthetic hamburger. These ‘meatballs’ may look and taste like meat, but actually they are made with mushroom, soy protein, vegetable gum, soy flour and vegetable oil – which means they’re not only vegan, but a nutritious and nourishing meat alternative. Meat substitutes are a step towards innovation in food security as we move towards a future where meat is no longer a staple part of our diet.

A canapé personalised for you
The future of healthcare will involve personalised treatment, through personalised medicine and sensors. The future will focus more on health than illness.

Take the quiz to discover your personalised canapé 

Boba served with native syrups
Ava has been genetically engineered to be super intelligent. This course plays on the ideas of genetic modification and innovation in foods – as well as what you could physically eat in space (where liquids need to be contained).

Raw Protein Cricket Squares
Luca values accomplishment, which means efficiency of body and mind. These unique protein squares are nutritionally balanced for “success”. Utilising superfoods that are aimed at increasing physical and mental capacity. Crickets for example are a concentrated source of quality protein for muscle maintenance, and contain the ideal balance of omega 3:6 fatty acids to support brain health and reduce metabolic inflammation.

Kangaroo Sausage Rolls served with bush tomato relish and purslane
Julia’s key value is security. Kangaroo is a robust sustainable and native protein source, and the eating of kangaroo over other meat sources ensures both food security as well as keeping population numbers under control.
Purslane is a native “weed”. Much like the kangaroo, weeds are often perceived as a pest, but purslane is also a hugely nutritious food source and if prioritised in the food system can contribute towards sustainability and security.

Lemon Myrtle Tart topped with black ants
Mia values hedonism and believes that if it’s not fun – why do it? Mia’s decadent dessert contains an indulgent lemon curd filling, topped with the zesty and playful flavour of black ants.

Cassava Cracker served with bean-based dip and roasted mealworms
Kai is an activist working on climate adaptation and sustainable mobility and migration. Kai’s unique canapé utilises ingredients that could be grown and easily accessed anywhere in the world, and/or are notable for their long shelf-life, transportability and nutritional content.

• Cassava is highly drought-tolerant, growing even in poor soils with low rainfall and has a wide harvesting window. Cassava crackers have a long shelf life and travel well.
• If you properly package dried beans they can last for up to 30 years and are a nutrient dense and adaptable food source.
• Mealworms are a resilient and sustainable source of protein which you could even begin to ‘farm’ in your own home. They take up very little space, with the proper setup can grow virtually anywhere and require less feed and water than traditional livestock.