Singapore is renowned for being one of the great gastronomic capitals of the world.
It was only fitting that Singapore's At-Sunrice GlobalChef Academy hosted ADF and Singapore Armed Forces (SAF) chefs in a cook off as part of Indo-Pacific Endeavour.
The competition began with team leaders from the ADF and the SAF drawing names to select their respective teams, with equal numbers of ADF and SAF personnel in each team.
Watching over the chefs was a judging panel consisting of representatives from the ADF, SAF, Australian High Commission and local chef extraordinaire Sam Chablani.
The produce included a combination of Australian-sourced proteins concealed within a 'black box', and pantries and fridges full of Indo-Pacific regionally sourced ingredients.
A coin toss determined which team leader had first pick from the box, choosing from lamb racks, whole chickens, lobster tails, prawns, barramundi, kangaroo fillet and scallops.
Chef creativity was all-important as each team got down to planning their menus.
With direction to produce one Australian-inspired and one Singaporean-inspired dish each, the teams created two main courses and two desserts for each of the five judges, totalling 20 dishes.
Preparation of the food commenced, with chefs using the full range of culinary equipment to chop, dice, slice, puree and render.
The aroma of freshly cooked Australian proteins mixed with the spices and condiments of Singapore filled the air for the next two hours.
Team White produced a Singaporean-inspired barramundi fillet and a chicken, prawn and scallop with coconut rice dish for mains, followed by lemon meringue pie and reconstituted cendol for dessert.
'Working alongside the Singaporeans has given our Australian chefs some great ideas on food preparation that we can take back to our cooking.'
Team Black served up satay kangaroo with a spicy peanut sauce and a lobster laksa for mains, and key lime pie and a tropical mango and peach mousse for dessert.
Team leader for the ADF, Petty Officer Nick Brook, competed with his fellow chefs from Australia, Corporal Darren Ellis, Private Thanh Ngyen Vo, Able Seaman Tigan Cumberland, Seaman Valentine Mugabe and Able Seaman Jean-Pierre Oelosfe.
"Having the Singaporean chefs participating with us in the cook off whilst we were visiting Singapore was a great way of understanding different ways of preparing certain types of food," Petty Officer Brook said.
"My team came together quickly and worked through a plan that let us prepare some special dishes using high-quality produce.
"Working alongside the Singaporeans has given our Australian chefs some great ideas on food preparation that we can take back to our cooking."
The SAF participants included team leader Military Expert 2 (ME3) Ong Eng Huat Benson, ME2 Elton Sim Kim Heng, ME2 Koh Jia Wei, Benjamin, ME2 Wong Duan Kai, Victor, ME2 Javier Yap and ME1 Ng Yong Jie Bernard.
ME3 Ong Eng Huat Benson was impressed with the teamwork on the day.
"It has been a pleasure working with the Australian chefs creating dishes with both Australian and Singapore produce. Indo-Pacific Endeavour has provided us the opportunity to bond and learn from one another," he said.
Judging criteria included taste, presentation and creativity, with teams presenting and discussing their dishes with the judges.
It was a close victory to Team White. The highest scoring dish of the day was the Singaporean-inspired barramundi fillet.
Master of ceremonies for the event, Shaun McEwan, and Commander Indo-Pacific Endeavour Commodore Michael Harris wrapped up the day and congratulated the contestants.
Judges presented trophies and knife sets to the winners, runners up, best dish and to both team leaders.
