Stopping by Vietnam for an explosive culinary event with Michelin-starred Chef Sam Aisbett at Akuna restaurant, legendary chef Peter Gilmore and his protégé embarked on a captivating journey to the region’s rich culinary landscape.
Joined by AKUNA’s General Manager Desiderio, Head Chef Enrico, Bennelong’s Head Chef Rob, and Quay’s Chef Julia, they ventured along the Mekong River, discovering incredible ingredients before returning to the kitchen to create mesmerizing dishes for their guests.
Though their trip was short, it left a lasting impression. Leaving the bustling city behind, the Australian chefs were enchanted by the peaceful countryside, vast rice fields, stunning lotus ponds, and traditional villages.
With their culinary instincts and curious spirits, Michelin-starred chef Sam Aisbett and Three Hats chef Peter Gilmore, along with Desiderio and their fellow chefs, immersed themselves in the unique food culture of the Mekong Delta. They explored the versatility of lotus ingredients and witnessed the artistry of rice paper making in local villages.
Rice paper, a staple in the Mekong Delta, is a testament to the creativity of local farmers. It can be grilled for a crispy snack, shredded and seasoned for a street food favorite, or used as a wrapper for various rolls, most notably the world-renowned fresh spring rolls. However, this ingredient remains largely unexplored in fine dining. Sam, always eager to discover new flavors, was excited by the prospect of elevating this humble ingredient.
Peter, on the other hand, was captivated by coconut sprouts. Coconut is a beloved specialty of the region, its water a refreshing drink and its flesh used in countless dishes. However, the sprouts, rare and underutilized, caught Peter’s attention. He was delighted to stumble upon this unique ingredient, envisioning its potential in his future creations.
The journey offered countless other intriguing experiences. Chefs Enrico and Julia showcased their skills in making rice paper, while Rob was fascinated by the process of making puffed rice. The beauty of the landscape, with its coconut trees providing shade and sweet drinks, the rows of drying rice paper sheets, the enticing aroma of candy factories, and the warm hospitality of the locals made it hard for the chefs to leave.
The gentle scent of lotus flowers, the refreshing taste of coconut water with its soft white flesh, and the satisfying crunch of rice paper rolls filled with fresh herbs and meat dipped in fish sauce for a flavorful bite – these memories lingered.
The surprising richness of the people and cuisine along the Mekong River filled the chefs with inspiration. AKUNA’s chefs were excited to incorporate these experiences into their mission of showcasing Vietnamese cuisine to the world, elevating familiar ingredients to create extraordinary dining experiences that highlight Vietnam’s culinary treasures.
Mates’ Mash-up season 2 ended with lasting memories between Sam and his guest chefs, including his old friend and great teacher, Chef Peter Gilmore, and former colleagues. But this is not the end. Get ready for the last Mates’ Mash-Up in October, as we welcome another extraordinary talent to our kitchen. Stay tuned for more updates!
