Seminars & Food Demonstration
The Gluten Free Food Festival Saturday 31 October 2026
How to Live a Bountiful Life, Gluten-Free
10.15am - 10.45am Presentation | 10.45am - 11.05am Focaccia Demonstration
Sian Simpson: Award-winning entrepreneur, international speaker and the founder and host of Bountifull
Living gluten-free can easily become a story about restriction: what you can’t eat, where you can’t go and what you might miss out on. After 15 years of eating gluten-free and travelling extensively around the world (68+ countries), Sian Simpson has found the opposite can also be true.
In this positive and practical talk, Sian explores the emotional and social side of living gluten-free, from travel and eating with others to confidence, creativity and learning to focus on what is possible rather than what is missing. Drawing on her own experience, her work exploring what makes a bountiful life, and a genuine love of cooking, she’ll share ideas for making a gluten-free life feel bigger, richer and more abundant, rather than smaller.
Sian will also demonstrate how to make gluten-free focaccia with confidence at the end of her session.
Practical Gluten-Free Eating for Nutrition & Gut Health
11.15am - 11.45am
Lily Henderson and Jaimey Hazelhurst: Registered Dietitians for MyFoodBag
Gluten-free doesn’t have to mean restrictive, complicated or nutritionally lacking. Join NZ Registered Dietitians Lily Henderson and Jaimey Hazelhurst for a practical, engaging session that looks beyond simply avoiding gluten and focuses on what to add for better nutrition, gut health and enjoyment.
Lily and Jaimey will share practical, evidence-based tips for getting enough fibre and essential nutrients, building a happier gut through plant diversity, and making gluten-free eating simple, balanced and delicious for the whole household.
Malika Ganley: award-winning chef and recipe creator
Join Coeliac New Zealand Ambassador Malika Ganley live at the Gluten Free Food Festival for a flavour-packed cooking demonstration featuring Lee Kum Kee’s range of gluten-free Asian sauces. Discover quick, easy meal ideas and simple ways to bring bold Asian flavours to your table with Lee Kum Kee, creating delicious gluten-free meals the whole family will love.
Understanding the Difference between Coeliac disease and IBS.
1.15pm – 1.45pm
Bianca Berton-Scarlet: Registered Dietitian – BSc (Human Nutrition), MDiet, Monash FODMAP trained
In this session we will explore the key differences and overlap between coeliac disease and IBS, including symptoms, diagnosis and the importance of ruling out coeliac disease and other causes before making dietary changes. It will introduce FODMAPs and the roles of gluten and fructans, provide an overview of the low-FODMAP diet and key nutritional considerations, and discuss the gut–brain axis and visceral hypersensitivity. The session will conclude with practical guidance on next steps for people who suspect they may have coeliac disease or IBS.
Exploring the latest evidence, emerging treatments and what the future may hold
1.45pm - 2.30pm
Dr Tina Baik: Senior Research Physician at Optimal Clinical Trials.
Dr Tina Baik will guide people living with coeliac disease through the evolving science behind the condition - from recognising signs and symptoms to understanding diagnosis and managing coeliac disease. As a trained medical doctor with more than 10 years’ experience practising medicine and several years conducting clinical trials, particularly in coeliac disease, Dr Baik will share the latest evidence, emerging developments and what these may mean for people managing the condition now and in the future.
Gluten-Free Made Simple: What You Need to Know, What to Eat & How to Thrive
2.30pm – 3.15pm
Belinda Grocott: Registered Clinical Nutritionist, Diploma in Food and Nutrition and an Advanced Diploma in Clinical Nutrition.
Going gluten-free can be confusing, how do you make sure you're still getting the nutrients your body needs?
This practical and informative workshop explores why people may choose or need to follow a gluten-free diet. We’ll look at how to manage coeliac disease safely, identify hidden sources of gluten and cross-contamination, understand common nutrient deficiencies, and distinguish between naturally gluten-free foods and highly processed gluten-free alternatives.
Participants will leave with simple, practical strategies they can use immediately, including what to eat, what to look for on labels and how to build a nutritious gluten-free diet without relying on expensive specialist products.
Our Presenters
SIAN SIMPSON
Sian Simpson is an award-winning community builder, entrepreneur, international speaker and the founder and host of Bountifull, a global podcast exploring what it means to live a rich, meaningful and bountiful life.
A New Zealand Women of Influence Award winner, Sian spent more than a decade working across technology, entrepreneurship and community, building businesses and global communities in New Zealand and internationally. Through Bountifull, her conversations and ideas have reached more than 1.5 million views on YouTube.
Sian has been gluten-free for 15 years and is also the creator of Bountifull Kitchen, where she brings together her love of growing, cooking and sharing food through gluten-free workshops, recipes and food experiences.
Across all of her work, Sian is interested in how we create lives that feel abundant, connected and full of possibility.
LILY HENDERSON
Lily Henderson is a NZ Registered Dietitian and Nutrition & Ingredients Manager at My Food Bag, with 20 years’ experience across community, public health and the food industry. She is a regular Dietitians NZ media spokesperson, Healthify subject matter expert and Board Member of the Australasian Society of Lifestyle Medicine. Her mission is to help people feel informed, confident and empowered to eat well.
JAIMEY HAZELHURST
Jaimey Hazelhurst is a New Zealand Registered Dietitian and Nutrition Marketing Lead at My Food Bag. She is passionate about making nutrition feel simple and realistic, helping people navigate everyday food choices with a positive mindset and without unnecessary restriction or complication.
MALIKA GANLEY
Food has always been at the centre of my life — from working as a chef on superyachts and owning award-winning cafés, to mentoring as a chef for the Flavours of Plenty Festival, assisting with recipe development for a top-selling New Zealand cookbook, and creating recipes and catering for retreats and events.
With a Bachelor of Science, majoring in Human Nutrition, I love developing food that is flavourful, practical and nourishing. After being diagnosed with coeliac disease seven years ago, and experiencing firsthand how food can support the management of autoimmune conditions, I’m passionate about sharing my story and showing that gluten-free eating can still be joyful, delicious and full of flavour.
BIANCA BERTON-SCARLET
Bianca is the founder and Dietitian at The Gut Health Clinic. A passionate foodie and gut health specialist with 7 years’ experience, she is dedicated to helping people feel confident and in control of their gut health.
Using an evidence-based, personalised approach, Bianca creates practical strategies that fit each client’s lifestyle - without unnecessary restriction or short-term fixes. Her goal is to support sustainable change, so clients can enjoy food, feel good, and thrive long term.
DR TINA BAIK
Dr Tina Baik brings a wealth of knowledge with a Bachelor of Medicine & Surgery from The University of Auckland and a Bachelor of Pharmacy from Otago University. With over 10 years practising medicine, she has gained extensive experience in gastroenterology, cardiology, respiratory, transplant, and gerontology. Tina has also spent several years conducting clinical trials, with a particular focus on coeliac disease.
BELINDA GROCOTT
Belinda Grocott is a Registered Clinical Nutritionist (CNA 106578) with a Diploma in Food and Nutrition and an Advanced Diploma in Clinical Nutrition. She has extensive experience working with clients experiencing digestive, autoimmune, hormonal and nutritional concerns, using an evidence-informed and personalised approach to nutrition.
Belinda brings a unique practical perspective to nutrition through her background as a qualified chef, having spent 13 years working as a chef on luxury superyachts. This combination of clinical nutrition knowledge and extensive food experience allows her to translate complex nutritional concepts into realistic, practical and achievable strategies for everyday life.
For this workshop, Belinda combines her clinical nutrition experience with her practical food knowledge to help participants understand not just what to avoid, but what they can confidently eat to create a nutritious, enjoyable gluten-free lifestyle.