Fresh from the Bocuse d’Or Asia Pacific Finals, Chef Shannon Kellam and Commis Chef Jessie Lucas are flying the food flag for Brisbane on the international stage.

After achieving fourth place in the Bocuse d’Or Asia-Pacific Finals, for the second time Brisbane-based Shannon Kellam is the Australian representative for the esteemed Bocuse d’Or World Final to be held in Lyon, France in January 2015.

“This isn’t just an achievement for us as individuals,” said Kellam. “Ranking highly in such an esteemed competition on the world stage is a win for Australian cuisine and the future of Australian chefs.

“It’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.”

What was on the winning plates?  Shannon Kellam’s lamb platter included banksia and saltbush surface-smoked, slow-cooked lamb loin with cavolo nero, smoked belly, sage mousseline and Rougie foie gras. This was accompanied by roasted ancient grains with new onion, native Australian munthari berry and red cabbage puree.  There was a ‘Hunter Valley region Shepherd’s pie’ pastry, sunflower seed cracker and purslane with braised lamb shank and potato fondue with hazelnut and orange; pea pudding with Manjimup truffle crumb, pea cracker and seasoned Lemon verbena broth with sweetbread cream and tapioca, vegetables, thyme jus.

His salmon dish included cured and poached salmon fillet with watercress mousseline, lemon verbena milk sheet, hand milked roe and micro lemon balm. There was also a Queensland spanner crab and summer vegetable salad with sunflower seed cracker, native Australian finger lime and crisp rice; pea gnocchi with potato custard, vegetables and sorrel dressing; and smoked egg white with tomato and asparagus, fresh dill and chervil sauce Nantua.

To support the team and get them to the Bocuse d’Or finals, 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. Chefs Scott Pickett, Phillipe Mouchel, Pierrick Boyer, and Nic Poelaert from Melbourne, along with Chase Kojima from Sydney and Stephen Clarke from Perth will join Shannon Kellam for the evening hosted by famed chefs themselves, Dominique Rizzo and Adrian Richardson.

The evening will commence at 6:30pm, at Victoria Park Golf Club in Herston and tickets are $185 per person or $1750 for a table of 10.

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 – yet!