HAPPY AUSTRALIA DAY! TELL US ABOUT YOU AND WHAT BRINGS YOU TO YANGON
Thank you! My name was put up for recommendation by a good friend of mine who is the Executive Chef at the Bangkok Shangri- La. He said it would be a good experience for me to come over and experience another country and culture so here I am today.
WHERE ARE YOU BASED
I am based in Adelaide. I am the Executive Chef at the Lion Hotel the past two and a half years. I’ve been with the hotel the past eight years. Very good bosses there. I’m very happy working with them.
HOW ARE FINDING YANGON SEEING THIS IS YOUR FIRST TIME
Amazing. Stunning. If I have a bit of time after work in the evenings I usually duck out for a casual stroll around the streets, soaking in the atmosphere and nightlife. Beautiful people and some of the cooking on the streets smell just divine.
DEFINE AUSTRALIAN FOOD
It’s hard to define. In the scale of world food Australia has done some fantastic things in the cooking world. We have world-renowned chefs in Australia. We like to use a lot of fresh seafood. At the moment it’s showcasing a lot of protein and seafood and keeping it simple and clean on the plate. Australian cooking has come a long way in the last ten years but there’s no particular dish or style.
TELL US ABOUT THE BIG EVENT ON TUESDAY
Tuesday is the Gala Wine and Dine event in celebration of Australia Day. It’s a 5 course dinner matching with premium Australian wines. To start off, we have my spin on a 1970 lobster cocktail with new-age flavours of tomato and caviar followed by chicken mushroom soup with herb ricotta gnocchi using Asian and local herbs. After that we have Australian lamb rack served with macadamia nuts, yoghurt, black olives and red wine sauce. For pre-dessert we have twice-cooked blue cheese soufflé with spiced red wine figs to give the sweet and salty flavours. Finish them all off with a classic Australian lamington. On the left side of the plate will be a traditional lamington which is a cake rolled in chocolate with desiccated coconut. My spin on the right is a sponge cake with Australian cherry jam. Yangon got its first shipment of cherries last week. So it’s chocolate ganache and jelly, fresh coconut and coconut sorbet on top. A lot of flavours. That will be my interpretation of an Australian lamington.
THIS IS A LOT OF WORK- ARE YOU STRESSED
It’s a lot of work. I’m looking at the menu and it sounds nice, simple and clean but there’s a lot of preparation involved. A lot of heart into it but I love a challenge and there’s a lot of challenge working in a different kitchen. All the chefs have been very helpful in leading me to the right direction and giving me a hand. I’m enjoying it so come celebrate Australian Day and this event with us at Traders Hotel. I will be their guest chef serving you Aussie fare until January 31st.
What: Wine and Dine with Celebrity Chef Jason Chalmers In Celebration of Australia Day 2014
Where: Bago Room, Sule Shangri-La Hotel
When: Tuesday, January 28, 2014 from 6.30pm onwards
Prices: US$85 per pax
For reservations and enquiries call 01 242828 ext 6441, 6519, 6663
