Atlantic salmon awaiting seasoning and cooking. /CGTN Photo
Also here, teams of chefs from China, Japan, South Korea, India, Sri Lanka, Thailand, Vietnam, Singapore, Indonesia, Australia, and New Zealand.
Each team prepared a plate dish (10 individual servings) of Atlantic salmon, and a platter dish of Australian veal tenderloin for the judges, who came from each of the participating countries.
Asked if the Australian team had an advantage with one of their native recipes on the menu, the team from Down Under said they like their chances of winning in any event.
"I really have confidence in Michael (Cole) and Laura (Skvor)," says Australian team leader Tom Milligan about his two hard-working chefs. "They're doing a particularly exciting range of dishes. I think we're going all the way."In any event, five countries will move on from the Asia-Pacific competition. Three podium finishers (gold, silver, bronze), and two wild card selections will compete at the Bocuse D'Or Finale in Lyon January 29-30, 2019.
