FOOD FOR THOUGHT: Chef Shannon Kellam will cook two dishes featuring local produce at this year's Bundy Flavours Festival. Photo Contributed
FOOD FOR THOUGHT: Chef Shannon Kellam will cook two dishes featuring local produce at this year's Bundy Flavours Festival. Photo Contributed Contributed

Chef heads home for food festival

BUNDABERG born chef Shannon Kellam will return to the rum city as part of Bundy Flavours Festival, giving visitors the chance to learn from the extensive skills he's developed while taking part in gastronomy competitions across the world.

Mr Kellam settled in Brisbane earlier this year to take over French restaurant Montrachet, but for years he tested his ability in some of the most renowned competitions, including the Bocuse d'Or in 2013 and 2015.

"I've had an interesting career, I've represented Australia in many of the world's most prestigious and important culinary competitions overseas in many different countries including France, Germany, Dubai, Norway and also throughout Asia," he said.

"That's all behind me now, I came home in February this year and returned home to Brisbane to take over Montrachet and now it's exciting for me to share some of my experiences and cooking techniques that have come about in preparing for these culinary events.

"It's nice now to be involved in some events close to home and also in some regional events to help showcase our great local produce and share my story and share my recipes and cooking techniques."

Mr Kellam will host two cooking demonstrations during Sunday.

"I'll be using a local pork producer - Bundy Pork from Robert Doyle - and I'll be using local seafood. So they are the two demonstrations I'll be doing," he said.

"And I'll be using some also local fruit and vegetables too.

"Bundaberg has got some fantastic produce. Local suppliers are very meticulous and I'm very meticulous and passionate to support our local suppliers."

Mr Kellam said there was a growing awareness among the public to support local growers.

"I think people are starting to go back to taking more care and having a greater emphasis on where their produce comes from," he said.

"Not only that but also seeing the importance of supporting their local producers because without that support they can't do what they do.

"I think people are really starting to have more of a focus on this and a better understanding of the importance behind it."

Mr Kellam has enjoyed a successful international career which has seen him take out more than 80 medals, including two silver Medals at the 2012 Culinary Olympics as one of the world's most impressive artisan chefs.

"Food is about sharing, we can conquer hearts, we can travel all over the world spreading our regional flavours, we can develop local economies championing fresh local ingredients," he said.



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