Culinary Challenge a test for the Territory's best chefs 


Charles Darwin University’s senior chef and lecturer in Commercial and Asian Cookery, Ty Lee, launched the Territory Culinary Challenge in Darwin last week.

Live cooking demonstrations and ‘try and taste’ competitions drew an enthusiastic crowd to the launch held in Smith Street Mall.

CDU students in the Certificate III in Hospitality were on show demonstrating their skills by serving food samples to the crowd. The students also coordinated the marketing and supporting activities for the event as part of their course work.

The Territory Culinary Challenge is an innovative project from the Australian Culinary Federation NT Chapter and was first created in 1994 by Chef Lee.

Throughout March and April, 14 restaurants in Darwin and two in Alice Springs will take part in the Challenge, all competing to create the best camel, mud crab, buffalo, Goldband snapper and seasonal fruit and vegetable dishes.

All dishes will be judged by anonymous judges, who will eat at the venues throughout the competition.

Chef Lee, who is also President of the Australian Culinary Federation NT Chapter, was overwhelmed by the public’s response to the launch.

‘It’s a great opportunity to introduce local produce to the local people,’ Chef Lee said.

For more information on the Territory Culinary Challenge visit the School of Tourism and Hospitality website.