The world of wine these days, particularly in Australia, is an innovative one. But it’s also a supportive one – as proven by the festivals that give kudos to its movers and shakers, like Sydney’s Rootstock. Now in its fifth year, the ground-breaking festival will return on November 25-26, this year championing the outstanding when it comes to both sustainable food and drink.

Co-founders James Hird and Giorgio De Maria hope to inspire as well as educate in the two day extravaganza that will see food, drinks, talks, music and art grace Carriageworks. “Rootstock Sydney is unique because it promotes farmers and producers, not sales people,” explains James. “The goal is to create a dialogue about food, wine and sustainability.”

Rootstock Sydney will remain industry-driven, as well as not-for-profit, with its takings to benefit the indigenous agricultural program Gurandgi Munjie. Helping to lure in the crowds will be the likes of Australian wine stars Shobbrook Wines, Ochota Barrels, Lucy Margaux and Hockkirch. The first vintage by young gun winemaker Mark Werner from Borachio and Otway Ranges breakout grower Jordy Kayfrom Chevre wines will also be making their debut.

Food for this year will be as impressive as the vino offering. A roster of Australia’s star chefs have been confirmed, ranging from Kylie Kwong (Billy Kwong) to Adelaide’s Jock Zonfrillo (Restaurant Orana, Bistro Blackwood). The first crowdfunded kitchen is also a part of this year’s proceedings. It’s a modular, sustainable design the comes courtesy of architect Silvester Fuller and sculptor Dion Horstmans. Rootstock aims to raise $22,000 to fund the kitchen all through a Pozible campaign that runs from November 8 to December 7. The funds amassed will be donated to three indigenous Yuin communities on the south coast of New South Wales; Digging Stick foods, Yuin Women’s Group and Wurdi Youang.

Indigenous foods will fittingly be incorporated into the day’s menu. Dishes will be cooked over fire and involve Moreton Bay bug tails, spit lamb tacos and blistered fire-roasted pineapples, among more. “This year the food will evolve throughout the day,” explains Giorgio. “We’re collaborating with chefs from across the country with very different styles and we’re incorporating indigenous foods which naturally flows on from the event’s focus on sustainability.”

Tickets to Rootstock 2017 can be purchased now online.