What happens to the food before it hits our plate, matters. Before its even in the hands of the chef at our favourite restaurant.The taste of that favourite cut of meat depends on more than how we cook it, though that's important too. It depends on how it was raised, cared for, fed, and killed. Inspired to reduce the stress animals experience, and address consumers interest in animal welfare, Provenir is changing the way meat is processed. Through their revolutionary on-farm processing with their mobile abbatoir Provenir ensures a transparent supply chain with animal welfare at its heart. 

Kamilla Sitwell  saw the market changing. With her insights deeply rooted in market research, Kamilla began a voyage into the unknown - to produce the world's most customisable drink. Complete with eye-catching packaging design, Kamilla and her husband Vincent launched Kolibri Drinks. Grabbing headlines, and winning awards; with its exquisitely crafted botanical extracts and distillates, Kolibri captures the emerging mass market demand for premium non-alcoholic beverages, and customer preference for personalisation, with its award winning agave liqueur de dosage from the cap.Kolibri is truly a personification of profound market insights and the will and genius to meet them. 

The National Indigenous Culinary Institute links with Australia's best restaurants to provide apprentice and traineeship opportunities for Aboriginal and Torres Straight Islander people. The NICI mentors and supports their participants throughout the entire journey.Charged with its goal to produce Australia's best chef's, the NICI is uniquely placed to drive and support the emerging native ingredient trend, truly embodying the taste of Australia. With a vibrant and active alumni community, the NICI is going from strength to strength, and is changing Australian hospitality forever. 

Having first developed a Sapiir, an expertly crafted, gin-inspired, botanical driven, non-alc 'spirit’, comes an Australian first - a permanently non-alcoholic bar, Brunswick Aces Bar, in Melbourne With a menu of nearly 100 drinks, all but one without alcohol, the bar creates a luxurious space to socialise, not just drink. Brunswick Aces is capitalising on the explosion of demand for non-alc beer, wine, and spirits, with the fledging market doubling in the last 12 months. With producers entering the market in impressive numbers, the non-alcohlic market appears destined to continue to flourish, changing the way we drink forever.

In a world first, Sandhurst, in Australia, have produced 5L Balsamic Vinegar and 10L Olive Oil, in Casks.Driven by the need to reduce spillage and contamination in Restaurants, and in a nod to the environment, due to the collapsible cask that can be recycled, Sandhursts range of Modena bag-in-box restaurant solutions are changing the way we think about packaging. 

If you cannot really think of activities other than watch a movie to utilise your Dine & Discover vouchers, here are 18 enjoyable activities you can pick from. https://www.klook.com/en-AU/blog/dine-discover-nsw-things-to-do-sydney/