Australian lamb marinated in fermented bean curd, Australian fish braised in clay pot sauce at Taste of Australia 2025

Dishes made by contestants at the cooking competition within the framework of the Taste of Australia 2025 program - Photo: NGOC DONG

The cooking competition “Young Chefs, Big Dreams” is part of the Taste of Australia program, aiming to create a playground for young culinary talents and honor premium ingredients from the land of kangaroos.

The judges of the competition are well-known names in the profession such as chef Ngo Thanh Hoa - champion of MasterChef Vietnam 2013 and owner of East by Ngo Thanh Hoa restaurant, chef Sam Aisbett at Akuna - 1 Michelin star restaurant Akuna in Ho Chi Minh City, executive chef at Tomatito Saigon Aeron Tran, and Frank Pham - chef at Society Café Dining, also a famous culinary YouTuber.

Connecting Australian - Vietnamese flavors

In round 1 of the competition, the young chefs were asked to recreate the lamb chops dish created by chef Ngo Thanh Hoa - the representative face of the Taste of Australia 2025 program.

In round 2, contestants were free to create their own dishes based on the ingredients given by the judges: kingfish (Australian orange fish).

During the two-hour competition, the eight contestants impressed the judges with dishes that uniquely combined Australian and Vietnamese flavors, such as lamb chops served with fermented bean curd sauce, fish sauce, basil..., kingfish sashimi served with braised sauce, pan-fried kingfish served with lotus seeds and mashed potatoes...

Pan-fried lamb chops with lotus seeds made by contestants at the cooking competition within the framework of the Taste of Australia 2025 program - Photo: NGOC DONG

“You have your own way of combining, very harmoniously, knowing how to use ingredients, but the most important thing to remember is that the final flavor is the connection between Vietnamese and Australian cuisine,” Mr. Hoa told the contestants.

“Vietnamese people often use chao for dishes like goat and duck. Having lived in Australia for a while and now living in Vietnam, I always want to combine Australian and Vietnamese flavors to create a familiar taste.

The sauce I made has Vietnamese herbs such as basil, spicy basil, coriander, Vietnamese mint, and mint leaves. I also blanch ginger and garlic in fresh milk to reduce the pungency, giving the sauce a mild flavor,” he “decoded” his exam questions for the candidates.

Pan-fried Kingfish with burnt grapefruit of the first prize winner at the cooking competition within the framework of the Taste of Australia program on April 12, 2025 - Photo: NGOC DONG

Meanwhile, chef Sam Aisbett highly appreciated the contestants for being able to conquer kingfish, a type of fish that is very difficult to cook if you have never cooked it before, with extremely creative ways and interesting combinations of ingredients.

After two rounds, the victory belonged to contestant Nguyen Ngoc Phu, a second-year student at Saigontourist College of Tourism and Hospitality, who won over the judges with his pan-fried Australian orange fish marinated in fish sauce and served with whole, burnt grapefruit segments.

“Each contestant brings their own cultural heritage, skills and talents. Today we have seen some very creative dishes from some of the young, up-and-coming chefs.

It is really exciting to think that one day, they will run their own restaurant, and we will enjoy Australian agricultural products with a Vietnamese touch,” Australian Consul General in Ho Chi Minh City Sarah Hooper shared with Tuoi Tre Online when seeing the contestants combine Australian yellowtail with fish sauce and other Vietnamese ingredients.

The winners pose for a photo with the judges and Australian Consul General in Ho Chi Minh City Sarah Hooper after the cooking competition within the framework of the Taste of Australia 2025 program - Photo: Organizing Committee

“Food is the foundation of every relationship. Food is as important in Vietnam as it is in Australia, and this way we can bring Australian produce, along with Vietnamese culinary talent, and elevate it to a world-class cuisine,” Sarah added.

Visitors enjoy cheese and dairy products at a booth at the Taste of Australia 2025 exhibition on April 12 - Photo: NGOC DONG

Taste of Australia is an annual event that celebrates Australian cuisine and culture, while strengthening the partnership between the Australian and Vietnamese food industries.

In addition to the cooking competition, this year’s event also features the Taste of Australia exhibition held at The Reverie Saigon Hotel with more than 30 booths, introducing many Australian products such as truffles, Manuka honey, seafood, meat, cheese, fruit, wine, and exhibitions by Australian educational institutions.

Read more Back to Topics

Back to topic

NGOC DONG

Source: https://tuoitre.vn/cuu-uc-uop-chao-ca-uc-xot-kho-to-tai-huong-vi-uc-2025-20250412163140155.htm