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Brisbane Chef Shannon Kellam to fly flag for Australia at 2015 Bocuse d’Or World Final in France

July 14, 2014 Food & Beverage No Comments Email Email

All-star chef lineup announced for August 9 dinner

image001As Brisbane continues its culinary celebration as a leading food city, one chef is busy flying the flag on the international stage, and with great success. The highly credentialed Brisbane-based Shannon Kellam is the current Australian representative (for the second time) for the 2015 Bocuse d’Or World Final to be held in Lyon, France.

In an absolute coup for Brisbane foodies, six of the country’s leading chefs (who together have more hats and awards and accolades then are worth listing) will on Saturday evening August 9 cook with Shannon at the Victoria Park Golf Club at a Black Tie event to raise funds for his flights, training, materials and more.

While already crowned Australia’s flagbearer for the prestigious Bocuse d’Or World Final, known as the culinary equivalent of the Olympic Games, last month Shannon and his Commis Chef Jessie Lucas took part in the Bocuse d’Or Asia-Pacific Finalswhere they placed 4th behind Japan, Singapore and Malaysia.

Just as in the Bocuse d’Or World Final in January where he will compete against 23 nations, each team was given five hours to create two elaborate protein-based dishes for the judges: one seafood and one meat, both representing the flavours and specialties of the team’s home country. For the Asia-Pacific finals, these were a salmon dish (see below) and a lamb platter (incredible photos available). The Bocuse d’Or is the world’s most prestigious cooking competition where the preparation and cooking of dishes is performed in front of a live audience.

A highly celebrated chef with more than 80 medals in salon culinaires throughout his 20 year career, Chef Kellam refined his skills in some of Brisbane’s most reputable restaurants including Wilson’s Boathouse, Il Centro and Raphael’s.  “This isn’t just an achievement for us as individuals – ranking highly in such an esteemed competition on the world stage is a win for Australian cuisine, and the future of Australian chefs,” said Kellam.  “What’s also exciting is that Jessie has been informed that she has been tagged as one to watch for the Best Commis Chef award, to be announced after the world championship. It is such a wonderful time for Australia’s culinary movement.”

Since 1987 and the very first Bocuse d’Or, France has won gold six times, while Belgium, Norway and Sweden have consistently finished in the top three.  Australia has never won the title. Full backgrounder on the Bocuse d’Or available on request.

All star chef line-up announced for black tie dinner event ~ August 9

Taking part in the Bocuse d’Or is no easy feat. Not only is the skill level and creativity benchmarks absolutely world class, but fundraising is needed to fly Shannon and Jessie to the finals; the result of this is that the foodies of Brisbane are about to be spoilt ….. on Saturday August 9 six of Australia’s most acclaimed chefs will converge at the Victoria Park Golf Club in Herston Brisbane for a black tie dinner event, with food the focus!

The chefs: Scott Pickett (Melbourne), Phillipe Mouchel (Melbourne), Chase Kojima (Sydney), Nic Poelaert (Melbourne), Stephen Clarke (Perth) and Pierrick Boyer (Melbourne), and of course Shannon Kellam (bios for all available on request).

The hosts:  Famed chefs themselves, Dominique Rizzo and Adrian Richardson

The evening will commence at 6:30pm, at Victoria Park Gold Club in Herston with the dress code black-tie. Tickets are $185 per person or $1750 for a table of 10. They can be purchased via eventbrite, accessible from http://www.bocusedoraustralia.com.au/events/

The menu includes: 

Canapes:

(Scott Pickett) Ballotine of quail, black truffle & joeslito; Yellow fin tuna, foie gras & caviar

(Phillipe Mouchel) Veal tartare cone, oyster, avocado, tonato sauce; Lavosh, green tomato jam ,

chicken liver parfait

Seafood Appetiser:
(Chase Kojima) Salmon sashimi, Kyoto baby peach purée, beetroot and horseradish salsa, nasturtium, white soy ponzu

Foie Gras Appetiser:
(
Nic Poelaert) Foie gras parfait, parsley, meringue & vinegar, onion skins

Beef Main:
(Stephen Clarke) Stanbroke Diamantina Wagyu, slow cooked tenderloin and short rib, Pommies fondant, Carrot and onion textures.

Dessert:
(
Pierrick Boyer) Textures of hazelnut, yuzu vanilla  & Manjari Valhrona, reduction de framboises

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