Meat & Livestock Australia (MLA), in collaboration with Global Victoria, hosted a one-of-a-kind culinary showcase titled “Aussie Meat Academy: The Ultimate Aussie Lamb Journey with Culinary Experience” at Kimpton Maa-Lai Bangkok. The event brought together leading chefs and professionals from Thailand’s foodservice sector for a deep dive into the world of Australian lamb—renowned for its premium quality, sustainability, and culinary versatility.
Butchery Masterclass
The day kicked off with an exclusive butcher’s masterclass designed for chefs and food professionals from top hotels and restaurants across Bangkok. This immersive session was led by two acclaimed Master Butchers:
• Greg Butler (Australia)
• Moriaki Higashizawa (Japan)
Participants learned the art of bone-in lamb shoulder butchery through the contrasting approaches of Western and Eastern techniques. The masterclass also explored key factors influencing lamb eating quality, including:
• Animal raising practices
• Post-slaughter handling
• Meat aging
• The Meat Standards Australia (MSA) system – a globally recognized grading framework
The session emphasized the premium attributes of Australian lamb: high quality, rich flavor, tenderness, and a lean profile. This aligns with Thailand’s growing appetite for lamb, driven by expanding culinary diversity and increased access to Australian lamb in supermarkets and restaurants nationwide.
Introducing Thailand’s Newest Lambassador
A major highlight of the event was the formal appointment of Chef Thanatpol Jarunavin, also known as Chef Kong of Kimpton Maa-Lai Bangkok, as Thailand’s latest Lambassador.
In his new role, Chef Kong would act as a culinary bridge between Australian lamb producers and Thai consumers. With his distinctive fusion of modern Western techniques and Thai flavours, Chef Kong is set to inspire a new generation of chefs and elevate lamb's presence in Thai cuisine.
Evening Showcase: Lamb in Culinary Excellence
The evening featured a vibrant outdoor dinner held at the Maa-Lai Library, where four Lambassador chefs presented their unique interpretations of Australian lamb across multiple cuisines. Each dish demonstrated the meat’s incredible versatility and adaptability:
Chef Kong – Aussie Lamb Osso Buco
A 24-hour sous vide of tender Australian lamb foreshank, slow-cooked with fragrant spring herbs and rich port wine. Served with saffron ratte potato purée, grated Parmigiano Reggiano, and sautéed snap peas, offering a luxurious harmony of flavour and texture.
Chef Moriaki Higashizawa – Aussie Lamb with Aged Akazu Rice Nigiri
A refined East-meets-West creation featuring tataki-style lamb backstrap, delicately layered on Kyoto-crafted red vinegar rice. The dish was elevated with naturally brewed soy sauce from Ehime and aromatic mountain wasabi from Hokkaido.
Chef Art (Pakpoom Suwannateemee) – Aussie Lamb Boat Noodle Soup
A bold Thai fusion that redefined comfort food. The bowl included slow-cooked Australian lamb shank infused with Thai herbs, paired with tender slices of lamb tenderloin, served over silky rice noodles and finished with a house-special spicy broth.
Chef Yakup (Tharit Tangtrongsirisan) – Aussie Lamb Shish Kebab
A tribute to traditional Turkish cuisine featuring Australian lamb leg marinated in a fragrant blend of Turkish spices and herbs. Charcoal-grilled to perfection, it was served with homemade cacik sauce, a tangy onion and sumac salad, and smoky grilled chillies.
Live Grilling Demonstration
In addition to the gourmet dinner, Master Butcher Greg Butler hosted a live grilling session, where he shared professional tips to unlock the best tenderness and flavour from lamb shoulder—a cut often underutilised in kitchens. His demonstration underscored how expert techniques can elevate lesser-known cuts into premium dishes.
“Thailand is an exciting and rapidly growing market for premium food experiences, and Australian lamb—with its exceptional quality, sustainability credentials, and versatility—perfectly aligns with what Thai chefs and consumers are looking for,” - Dr. Valeska, Regional Manager, Southeast Asia, MLA.
She added that events like The Ultimate Aussie Lamb Journey help forge stronger connections between producers and the foodservice industry, empowering culinary leaders like Chef Kong to create dishes that both educate and inspire.
A Platform for Collaboration and Innovation
The event was more than just a showcase of flavour; it was a strategic platform that brought together chefs, premium food buyers, and suppliers to reinforce MLA’s commitment to high-quality, sustainable lamb in Asia’s evolving premium dining landscape.
Through the lens of "farm to plate," the event highlighted:
• Collaborative spirit among industry professionals
• Cultural diversity expressed through culinary interpretation
• The transformative potential of premium Australian lamb in global kitchens