Aonsasiphat “Rose” Chursuwannachai, an apprentice chef from Canberra, has captured the Golden Chef’s Hat Award for the Australian Capital Territory (ACT) just days before she is set to represent the region in a national competition. Chursuwannachai, who is yet to graduate from the Canberra Institute of Technology, impressed judges with her innovative two-course meal that incorporated unexpected ingredients commonly found in home kitchens.
Her winning dishes included a main course of sous vide rump steak accompanied by ginger jus, leek-stuffed tom yum duxelles, salt bush mashed potato, and a burnt leek tuile. The dessert featured a lemon myrtle white chocolate mousse, rhubarb jelly, coconut meringue, rosella sauce, wattle seed tuile, and dark chocolate granola. Notably, ingredients such as Nestlé’s bitter chocolate and Uncle Toby’s traditional oats were part of her creative combinations.
Chursuwannachai expressed her culinary philosophy, stating, “I want to mix Western cuisine and Thai flavours together, so it’s like a twist.” She emphasized the importance of balancing sweet and sour, particularly with the rhubarb in her dessert. The blending of textures was a key focus, as she sought to create a multifaceted dining experience.
Passion for Sustainable Culinary Practices
A strong advocate for sustainability, Chursuwannachai highlighted the growing trend of environmentally conscious practices in the culinary industry. “People are ruining this world, right? And sustainability helps people to live longer,” she remarked. Her commitment to the environment is evident in her culinary approach, as she aims to integrate sustainable options into her cooking.
Chursuwannachai will compete against 11 finalists from across Australia and New Zealand in the Golden Chef’s Hat Award Grand Final, which will take place at Sydney’s Fine Food Australia on September 8-9, 2025. The competition will unfold in front of a live audience of industry professionals, where each contender will face two intense heats to determine the national winner.
The winner of this prestigious title will receive a 14-day international culinary experience in Singapore and Thailand, providing invaluable exposure to global cuisine and professional kitchens.
Judge Elke Travers praised Chursuwannachai’s performance, stating, “For 60 years, the Nestlé Golden Chef’s Hat Award has been about providing a platform for emerging chefs and supporting our future hospitality leaders. Rose’s passion and potential shone through on every plate.” Travers also noted that Chursuwannachai’s main course was “truly winter on a plate,” with the burnt leek tuile and tender sous vide steak standing out.
As she prepares for the national competition, Chursuwannachai remains focused on her vision of fusing her Thai heritage with Western, particularly French, culinary techniques. Her creative approach and dedication to sustainability position her as a rising star in the culinary world, illustrating the future of fine dining through innovative and environmentally conscious practices.
