TWO influential and accomplished chefs from China, Tan Guohui and Chen Hongsheng, will cook at the Margaret River Gourmet Escape starting Friday in Western Australia, an event sponsored by Pardoo Beef Corp.
Chen is the executive chef of Shenzhen Lafonte International Hotel, while Tan works at Conrad Hotel Guangzhou.
This event sees abalone divers deliver their catch to a marquee overlooking the ocean, where their catch is prepared with other local products and ingredients for 100 diners.
The collaboration between Pardoo Beef Corp. and Chinese chefs came about following last year’s Augusta Seafood Discovery Lunch by the owner of Pardoo Beef Corp. Bruce Cheung.
Cheung, as a sponsor of the Pilbara Regional Council “East Meets West” Forum, organized a WA fresh food and local beverage event in Shenzhen in April this year with some 300 guests from the Chinese mainland, Hong Kong, Singapore and Australia.
“My aim in bringing these two talented chefs to WA is to introduce them to local producers and experience local cooking techniques in the hope that they will take these products back to China and show people how these ingredients can be used in Chinese cooking. This could provide real business opportunities to WA as its agricultural sector is poised for a new growth phase,” said Cheung.
“Both chefs have previously joined a Pilbara Plate event in August in WA and were very impressed by the fresh quality of the products and this provided them with original recipe ideas to use back in China,” said Cheung.
Margaret River Gourmet Escape is another opportunity to use these chefs as Western Australian food advocates promoting the outstanding food producers of WA to one of the world’s most discerning markets.