Andrew was invited by the Australian High Commission in Papua New Guinea as a guest chef for the annual Australia Week celebrations in Port Moresby.
The Australia Week celebrations are intended to highlight the contributions of Australia in PNG and offer a positive cultural experience for those living there. AFL demonstrations, dances, music and food are all part of the festivities.
Andrew will be guest chef for a sponsors and public dinner, a ‘Chef’s Table’ degustation dinner, and a Master Class using Australian native ingredients whilst in Port Moresby.
The menus include such options as Crispy Skin Snapper and Cuttlefish in a Green Lemon Myrtle Curry, and Braised Kangaroo tail and Fillet with a Quandong Chilli glaze and polenta finished with a Finger Lime and Caviar Tart with a Rainforest Lychee Coulis and fresh cream.
It is a fantastic opportunity for Andrew to splay his culinary talents to the ex-pat Aussies living in PNG and to showcase some of the extraordinary flavours of these fabulous ingredients.