Australia national round

Australia has proudly participated in the Bocuse d’Or for over 30 years, with the support of the culinary community

The Bocuse d’Or Academy Australia is devoted to inspiring culinary excellence in professionals, while preserving the traditions and quality of classic cuisine in Australia. Our aim is to continually seek integrity and innovation in the culinary arts, as well as facilitate initiatives that will maintain the prestige of the Bocuse d’Or competition.

18 participations to the Grand Final: 1989 • 1991 • 1993 • 1995 • 1997 • 1999• 2001 2003 • 2005 • 2007 • 2009 • 2011 2013 • 2015 • 2017 • 2019 • 2023 • 2025

Paul Golding to Represent Australia on the World Stage

The national selection for the prestigious Bocuse d’Or culinary competition was recently held in Melbourne, as part of ‘Food & Hospitality Week’ during the Foodservice Australia event.

Each competing duo—comprising a Chef and a Commis—was given five hours to complete two demanding challenges:

Prepare a duck ballotine using corn-fed duck from Aurum Poultry and Rougié foie gras, served with a salmis sauce.
Present a showpiece platter featuring a Parwan Valley lamb saddle provided by University Meat.

Mandatory ingredients also included premium products such as Anchor Food Professionals culinary cream and butter, Bone Roasters veal glace and chicken stock, Port Lincoln sardine garum, and WA Manjimup black winter truffles.

Following an intense and high-level competition, Paul Golding emerged as the winner of the Australian selection and will go on to represent the nation in the next stage of the Bocuse d’Or journey. At his side, Odile Roberts was named Commis Chef, forming a talented and promising team for this internationally renowned event.

Would you like more information about this team? Please contact [email protected].

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