Meat & Livestock Australia (MLA), in collaboration with the Global Victoria, hosted a one-of-a-kind culinary experience under the title "Aussie Meat Academy: The Ultimate Aussie Lamb Journey with Culinary Experience." The event welcomed leading chefs and professionals from Thailand's foodservice sector to explore the premium quality, sustainability, and creative potential of Australian lamb, with the event held at Kimpton Maa-Lai Bangkok.
The event featured an exclusive butcher's masterclass where chefs and food professionals from leading hotels and restaurants across Bangkok had the opportunity to deepen their knowledge of lamb through hands-on learning. Led by two master butchers, Greg Butler from Australia and Moriaki Higashizawa from Japan, the session showcased the art of bone-in shoulder butchery through the contrasting perspectives of Western and Eastern techniques. Participants were introduced to key factors influencing eating quality, including animal raising practices, post-slaughter handling, meat aging, and the principles of the globally recognized Meat Standards Australia (MSA) system. The session highlighted the distinct attributes of Australian lamb renowned for its high quality, rich flavor, tenderness, and lean profile. In Thailand, lamb consumption has been steadily rising due to growing culinary diversity and increased accessibility of Australian lamb in supermarkets and restaurants nationwide.
Taking center stage at the event was the formal appointment of Chef Thanatpol Jarunavin, also known as Chef Kong of Kimpton Maa-Lai Bangkok, as Thailand's latest Lambassador. In this new role, Chef Kong will serve as a culinary voice connecting Thai consumers to the world of Australian lamb bringing forward his signature fusion of modern Western techniques and Thai flavors to inspire a new generation of chefs and diners alike.
In the evening, guests were welcomed to a vibrant outdoor dinner at the Maa-Lai Library, where four Lambassador chefs showcased the versatility of Aussie lamb across multiple cuisines. Leading the lineup, Chef Kong unveiled his signature dish "Aussie Lamb Osso Buco", a tender Australian lamb foreshank slow-cooked sous vide for 24 hours with fragrant spring herbs and rich port wine marinade. Served with silky saffron ratte potato puree, a generous touch of grated Parmigiano Reggiano, and perfectly sauteed snap peas, this dish promises a luxurious harmony of flavors in every bite. Chef Mori presents his creation, Aussie Lamb with Aged Akazu Rice Nigiri, a refined twist on tradition. This exquisite dish features tataki-style Australian lamb backstrap, delicately placed atop Kyoto-crafted, additive-free red vinegar rice, then finished with naturally brewed soy sauce from Ehime and a hint of aromatic mountain wasabi from Hokkaido while Chef Art presented, Aussie Lamb Boat Noodle Soup, a bold fusion of tradition and indulgence. This hearty bowl features succulent, slow-cooked Australian lamb shank infused with aromatic Thai herbs, paired with tender slices of premium Aussie lamb tenderloin, all served over silky rice noodles and finished with Chef Art's special spicy sauce. A rich, flavorful experience that redefines comfort food with a gourmet twist. The final culinary highlight of the event comes from Chef Yakup, who presents Aussie Lamb Shish Kebab featuring premium Australian lamb leg marinated in a fragrant blend of Turkish spices and herbs. Charcoal-grilled to perfection, the succulent lamb is served with a refreshing house-made cacik sauce, a tangy onion and sumac salad, and smoky grilled chilies offering a bold and flavorful tribute to traditional Turkish cuisine.
The event also featured a live grilling session by Master Butcher Greg, who demonstrated professional techniques to bring out the optimal tenderness and flavor of the lamb shoulder an often-underutilized cut elevated through culinary craftsmanship.
"Thailand is an exciting and rapidly growing market for premium food experiences, and Australian lamb with its exceptional quality, sustainability credentials, and versatility perfectly aligns with what Thai chefs and consumers are looking for," said Dr. Valeska Regional Manager , Southeast Asia at Meat & Livestock Australia (MLA). "Through events like The Ultimate Aussie Lamb Journey, we aim to foster deeper connections between producers and the foodservice community, empowering chefs like Chef Kong to showcase Australian lamb in ways that inspire, educate, and elevate the entire dining experience."
Beyond flavor, the experience served as a bridge between chefs, premium food buyers, and suppliers reinforcing MLA's commitment to sustainable, high-quality lamb and its potential in Asia's premium dining landscape. The event underscored the "from farm to plate" narrative while celebrating collaboration, culture, and culinary excellence.
For more on Australian lamb and MLA's initiatives in Thailand, visit:
www.mla.com.au or www.thailand.aussiebeefandlamb.com