Take your foodie game to the next level with interactive masterclasses, live demonstrations and plenty of tips & tricks from our guest chefs on the Olsson’s Salt Culinary Stage.

In this special edition one-hour Lunch Session, an Interactive Ticket really packs a punch! Once the Live Cooking Demonstration has concluded, Interactive Ticket holders will be treated to some tastes from the acclaimed Supernormal menu, sip on a signature cocktail and wine samples from Noosa Food & Wine partners, and enjoy a meet and greet with Jason Barratt and other special guests.

ABOUT JASON

Growing up in Southeast Victoria, Jason Barratt began his career in Melbourne at The Stokehouse and Circa The Prince in St Kilda. This was followed by a position at Attica, where he honed his skills in leadership and creativity and relished the opportunity to work with the extensive kitchen garden.

Ultimately, the lure of a lifestyle change saw Jason make the move north to his first head chef role at the iconic Rae’s at Watego’s. From there, Jason spent five years as Head Chef of Paper Daisy, the signature restaurant at Halcyon House.

In 2024, Jason stepped into his current role as Executive Chef of Supernormal Brisbane — Andrew McConnell and Jo McGann’s highly anticipated first restaurant outside of Melbourne. Located on Queen Street’s riverfront alongside the historic Customs House and named on Conde Nast’s Global Hot 100 list in 2025, Supernormal has quickly established its place as an integral part of Brisbane’s dynamic restaurant offering.

Jason says, “Seeing what has been happening in Brisbane over the past few years has been great to watch; and now being part of the city’s culinary growth at Supernormal and Bar Miette is really exciting.”

Session Information:

• Interactive Tickets are now sold out
• The Culinary Stage is free to view to anyone inside the Festival Village (any GA ticket)
• Lunch Session Interactive Tickets are available for just $44.50 per person (limited to 30 pax only)
• Ticket includes: 2x glasses of wine, 4x canapes prepared by the participating chef and a gift from Olsson’s Salt (pictured)