The Parliamentary Secretary for Small Business, Rebecca White, has congratulated the winning team of chefs from Thailand for their success in Meat and Livestock Australia's Black Box Culinary Challenge Global Final in Hobart. 

 

The two-day culinary challenge was held in Hobart for the first time this year, with the winners announced last night.

 

Ms White said the team from the Thailand Culinary Academy came in first, with the Indonesian Bulgari Hotels and Resorts team in second place.

 

"It was also great to see Tasmania's team from the Henry Jones coming in third place, and winning best entrée," she said.

 

Ms White said the event included 15 teams of 60 chefs competing for the title, with each team given a 'black box' filled with a range of high-quality mystery ingredients.

 

"High-quality Tasmanian produce has once again taken the spotlight to an international audience of visiting chefs, delegates and judges who enjoyed the sights and tastes of our state," she said.

 

"With TV shows like My Kitchen Rules and Masterchef, the popularity of `competitive cooking' has increased and Tasmania has been part of the phenomenon."

 

The Minister for Economic Development, David O'Byrne said this year's final was part of the Savour Tasmania culinary event program, which also attracts chefs from around the world to experience the state's produce and share their knowledge with local chefs and apprentices.

 

"The culinary global challenge has given Tasmania a fantastic opportunity for local producers to showcase their goods and has also exposed our local talent to future culinary leaders."

 

The Black Box Culinary Challenge was developed in 1996 as part of MLA's global marketing strategy to promote Australian red meats, and has been held in more than 20 countries throughout the world with 3 500 young chefs participating.

 

Participating teams in the challenge were from Australia, Cambodia, China, United Arab Emirates, Egypt, Hong Kong, Indonesia, Korea, Malaysia, Mauritius, Philippines, Singapore, Thailand, Vietnam and the US.  

 

Both Mr O'Byrne and Ms White thanked the Tasmanian food and wine producers who donated quality local products for the event.