(KPL) On 10 September, the Australian Embassy hosted Taste of ASEAN and Australia, an event that celebrated the rich culinary traditions of ASEAN, Timor-Leste, and Australia.

The ASEAN region is one of vibrant cultural diversity. The event showcased the unique traditional cuisines and culinary arts across the region.

Guests enjoyed a cooking masterclass by renowned Australian chef Audra Morrice and award-winning Lao chef Vilay Sengphomachan. 

Chef Audra, well-known for her inventive approach to cooking, drew on the flavours of Lao Jeow bong to craft a unique fusion dish – Khao niewJeow bong with pineapple and dried fish. This creation combined the Singaporean chili paste sambal with Lao sticky rice. The second dish of her demonstration was coconut pandan crepes, blending elements of Australian yum-cha culture with her Singaporean heritage.

Chef Vilay delighted guests with her traditional Lao dishes that were awarded an ASEAN tourism award in 2020. She prepared Tilapia Laab, a vibrant and tangy fish salad, along with Tilapia soup and chicken unlaid egg soup. Each dish was a tribute to her family’s culinary heritage and the essence of Lao cooking.

Following the demonstrations, guests were invited on a culinary journey through Southeast Asia.

Delicious dishes from ASEAN countries, Timor-Leste and Australia were on display. They told a story of food and people. Common regional ingredients, such as tropical fruits and rice, showed how flavours and food traditions intertwine to create a shared culinary heritage. 

The event commemorated the 50th anniversary of ASEAN-Australia dialogue relations. It also supported the Visit Lao Year initiative by highlighting the vital role of the hospitality industry in boosting tourism and economic development.

Around 100 guests attended, including representatives from the Australian and Lao hospitality sectors, AustCham Laos, Australia alumni, School of Tourism and Hospitality students, and Lao Government officials.

KPL