Australian Celebrity Chefs head to the United States for Clam Chowder
Australian celebrity chefs, Vic Cherikoff and Benjamin Christie from the Australian TV cooking show Dining Downunder have once again been invited to cook at the Rhode Island Schweppes Great Chowder Cook-off on Saturday June 3, 2006.
Hosted by the Newport Yachting Center, The Schweppes Great Chowder Cook-off is considered to be the largest international Chowder Cook-off in the world and this year marks the 25th anniversary the popular annual chowder event. The clam chowder festival is the original and longest running chowder festival in the world.
Competing against 30 of America’s best restaurant and chowder chefs, Vic and Benjamin will be required to cook about 140 gallons or 500lt of clam chowder and be ready to serve the expected 25,000 people which will visit the Chowder Cook-off.
This year the chefs will be once again competing in the Creative Clam Chowder category and will be cooking a clam chowder which will be flavoured with a combination of native Australian flavours including Lemon Myrtle, Wildfire Spice and Paperbark.
Last year, Vic and Benjamin placed 2nd in the Creative Clam Chowder category with their Wildfire Spiced Clam Chowder. Apart from the Creative Clam Chowder category, other categories include Best Clam Chowder, Best Seafood Chowder, and Best Clam Cake.
Last years Clam Chowder Recipe is here.
For more information about the Rhode Island Clam Chowder Festival visit Newport Festivals website.
Dining Downunder Cookbook
This Australian recipe of Chocolate mousse tart with gumleaf cream and wild rosella flowers is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.