This March and April, get ready to indulge in a unique culinary experience as the annual Taste of Australia program returns with a special focus on the excellence of Australian produce and the harmonious blend of Australian and Vietnamese ingredients.
Marking the one-year anniversary of the Vietnam-Australia Comprehensive Strategic Partnership, this year’s program highlights the strong connection between the two countries’ food and hospitality industries.
The media launch event, hosted by Deputy Consul General Brent Stewart, took place at the restaurant of Taste of Australia Champion Chef Ngo Thanh Hoa, ‘East by Ngo Thanh Hoa’, in District 3.
Chef Hoa, a pioneer in modern Vietnamese cuisine and the first Vietnam MasterChef in 2013, presented a cooking demonstration that showcased the potential of fusing Australian and Vietnamese ingredients.
He prepared a lamb dish with Australian lamb and a unique blend of Vietnamese herbs, including basil, perilla, coriander, and green chili from Hoi An, creating an exceptional flavor profile.
Additionally, he introduced a dish that paired Australian fish with Vietnamese spices, such as chili, onion, garlic, and turmeric, commonly used across Southeast Asia.
These culinary creations perfectly embodied the theme of the Taste of Australia 2025 program: a celebration of cultural fusion.
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| Chef Ngo Thanh Hoa showcases his skills at the media launch, combining Vietnamese and Australian ingredients to create a delicious dish. Photo: Tieu Bac / Tuoi Tre News |
Chef Hoa shared his vision for the event, expressing his desire to bring a perfect harmony of ingredients from both countries, thus contributing to the fusion of Australian and Vietnamese cuisine.
“By combining Australian produce with the familiar spices of Vietnam, we can create a modern and diverse menu while still celebrating the distinct flavors loved by Vietnamese palates,” he emphasized.
With over 20 years of experience, Chef Hoa is renowned for his innovative approach to blending Vietnamese culinary traditions with premium Australian ingredients, resulting in dishes that capture the essence of both cultures.
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| A culinary masterpiece by Chef Hoa: Australian quail with watercress and fig salad, pumpkin and cream cheese puree, and Vietnamese ginger-pepper jus. Photo: Tran Phuong / Tuoi Tre |
Consul General of Australia in Ho Chi Minh City, Sarah Hooper, highlighted the significance of Taste of Australia, stating, “It’s more than just a culinary festival; it’s a platform to showcase Australia’s world-class food and beverage industries, foster business connections, and inspire cultural exchanges.”
She also emphasized the strong partnership between Vietnam and Australia, built on trust, mutual respect, and robust economic ties, which has only grown stronger over the years through collaboration in trade, investment, education, and innovation.
This collaboration has yielded prosperous results, with bilateral trade reaching AU$22.1 billion (US$14 billion) last year, and the Taste of Australia 2025 is a testament to the continued commitment to cultural and economic cooperation between the two nations.
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| Australian Consul General Sarah Hooper addresses the media at the launch event, emphasizing the importance of cultural and economic cooperation. Photo: Tieu Bac / Tuoi Tre News |
The program for this year is packed with exciting events throughout March and April, including a hospitality promotion, a culinary competition, a trade and consumer expo, and a prestigious gala reception, all designed to bring the flavors of Australia to Vietnam.
One of the highlights is the hospitality promotion, taking place from March 13 to April 6, where diners can collect stamps from 29 of the best participating restaurants in Ho Chi Minh City for a chance to win tickets to the Taste of Australia Gala on April 12.
Taste of Australia, first launched in Ho Chi Minh City in 2016, has become an anticipated annual celebration, promoting Australia’s exceptional food and beverages in Vietnam and reinforcing the country’s reputation as a supplier of high-quality, safe, and sustainable produce.
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| A culinary masterpiece showcasing Australian wagyu, lotus seed & truffle aioli mash, sauteed tonkin flowers, and a red wine ‘pho’ sauce fusion. Photo: Tran Phuong / Tuoi Tre |
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