Award winning Chef Laurent Vancam is presenting at the Ginger, Flower and Food Festival this month. We recently asked Chef Laurent about his favourite ingredients and what we can expect at the Ginger Festival.
Chef Laurent Vancam launched his Australian culinary career in Sydney after training and working as a Chef and Pastry Chef in France and around Europe.
After making his mark on the Sydney catering scene including catering at the Sydney 2000 Olympic Games, Chef Laurent moved to the Sunshine Coast.
Chef Laurent is an advocate for fresh food in school canteens. A family man, he has written two books – ‘Chef Laurent caters for kids’ and ‘Chef Laurent caters for families’.
You can see him in action at the Ginger, Flower and Food Festival which is being held from the 17 to 19 January on the Sunshine Coast.
What makes him tick? Discover some insights into his culinary tastes and what we can expect at the festival in his thoughts below.
What is your cooking style? Family cooking and French.
What will your presentation involve at the ginger festival? French country cooking for the family with a main course and dessert in 45 minutes – Chicken and Ginger Tagine with Couscous, Pear and Ginger Tarte Tatin.
What are some highlights from the ginger festival you can recommend? I’m sure all the cooking demonstrations showing the versatility of ginger will be a highlight.
What is your favourite recipe involving ginger? Thai Fish Cakes.
What are you favourite ingredients to use this time of year? Fish and mangoes (not together!)
What dish do you most enjoy preparing for family and friends? A good hearty casserole in winter such as Beef Burgundy.
What prompted you to move to Australia? A different culture than what I was born in to and so far away.
Find out more about the Ginger, Flower and Food Festival.