Australia held its Bocuse d'Or national selection on 18 May 2025 during Foodservice Australia, as part of Food & Hospitality Week in Melbourne.
Four candidates competed in the selection, facing two demanding challenges within a five-hour timeframe.
Competitors were required to create a duck ballotine using corn-fed duck, foie gras and a duck sauce salmis, as well as a platter featuring lamb saddle.
A number of mandatory ingredients were also imposed, including culinary cream and butter, veal and chicken stocks, sardine garum and Western Australian black winter truffles.
Results of the Selection
At the conclusion of the competition, Paul Golding was selected to represent Australia in the next stage of the Bocuse d'Or cycle.
He will be joined by Odile Roberts, who was appointed as his commis chef. Having successfully distinguished himself throughout the selection, Paul Golding now carries Australia's ambitions onto the international stage.
Practical information
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