Guest chefs on the menu at Mecanix
Date posted: Wednesday 20 Oct 2010
Guest chefs from the Bali Culinary School will be cooking up a traditional Indonesian feast at Swinburne University’s Mecanix restaurant in Prahran.
The two chefs, who are visiting the training restaurant as part of a culinary tour of Melbourne, will work with the Swinburne hospitality students to produce an Indonesian-style lunch menu for the local community.
The three course menu will feature pencok corn (stuffed paprika with sweet corn, squid and prawn), opor ayam and sayur urab kacang merah (chicken in coconut milk and steamed vegetables in grated fresh coconut and spices) and kelepon (coconut rice dumplings).
David Meredith, a cookery teacher from Swinburne’s Department of Hospitality, said the experience would expose the student chefs to local and traditional Indonesian cuisine and style of service.
“The visiting chefs are highly regarded in Bali’s food industry and are eager to pass on their years of acquired knowledge and experience to the students,” he said.
“We also hope this visit will pave the way for more chefs from the Bali Culinary School to come to Australia and take up Swinburne hospitality programs.”
A lecturer and teacher at STP Bali, one of Indonesia’s top hospitality and tourism institutions, I Nyoman Tedun is an expert in fruit and food carving and regularly showcases his carving skills at international exhibitions, most recently at the World Expo 2010 in Shanghai.
An instructor at the Bali Tourism and Training Institute, Anak Anom Agung Samudra is one of Bali’s most well respected chefs having worked as head chef at the Carnival Cruise Company, Bali Golf and Country Club, Nusa Dua Beach Hotel and Sol Melia Bali Hotel and Spa.
Where: Mecanix restaurant, 144 High Street, Prahran
When: Thursday 21 October, from 12.00pm
Bookings: Call 9214 6589