Kangaroo Meat Cooking Competition
The Grand Mercure, Oriental Ginza hosted a kangaroo meat cooking competition organised by Shenzhen Standard.
Marcus, Marshall and Jason arrived at the Grand Mercure around 1pm with 6kg’s of kangaroo meat bought in Hongkong the day before. The contest consisted of six Chinese chef’s cooking 250g-500g of Kangaroo meat in a Chinese style, all the chef’s chose different recipe’s which after cooking were given to six judges to taste. Recipes ranged from fried kangaroo with ginger and spices, to kangaroo and mango, kangaroo brochettes, kangaroo vaul-au-vaunts and roasted kangaroo.
The judges job was to pass comment and pick their two favorite dishes so two chef’s could go through to the final and cook off against each other.
The four runners up received 200rmb each for taking part with the two finalists receiving 600rmb and 1000rmb for coming second and first respectively.
Fittingly the head chef from the Grand Mercure won first prize with his traditional Chinese style meat, onion and lemon grass.
The Grand Mercure proved an excellent venue for our first cooking competition, lending staff members and facilities through-out the day.
Special thanks to Mr Barbazon(General Manager), Cheers bar and Aulon wine bar for entering a chef, and the spectators who came to witness a great competition and taste the delicious kangaroo meat.