Taste the Wonders
of Australian food and wine
Australia’s united food and wine team heads to Taiwan
Celebrating Trade and Culinary Excellence
On 11 November 2024, Taste the Wonders of Australia brought a celebration of premium Australian food and wine to Taipei, highlighting the quality, versatility, and market potential of Australian produce. Through engaging masterclasses, workshops, and an exclusive gala dinner, Taiwanese industry professionals were treated to a comprehensive experience of Australian offerings, from red meat and seafood to dairy, wine, and fresh horticulture.
The Gala Dinner: A Celebration of Australia's Finest
The day culminated in a prestigious Taste the Wonders of Australia Gala Dinner at the Sheraton Grand Taipei Hotel, attended by over 100 prominent food industry professionals and trade representatives. The event was an immersive showcase of Australian excellence, featuring a gourmet menu curated by Chef Pippen.
Chefs Thomas Chiu and Jessica Lin collaborated to create a series of exquisite dishes using Australian grain-fed beef, lamb, lobster, abalone, and fresh horticulture produce. Each dish was expertly paired with Australian wines, offering a harmonious fusion of Australian premium products with Taiwanese culinary expertise.
The gala not only celebrated the best of Australian food and wine but also strengthened ties between Australian producers and Taiwanese food and trade professionals. It provided a platform for in-depth discussions on future collaborations and market opportunities.
Workshops & Masterclasses: Australian Produce in Action
Masterclasses and workshops held throughout the day gave participants hands-on experience with Australian products, providing valuable insights on how to incorporate them into local cuisines and elevate Taiwanese culinary offerings.
Australian Wine: A Growing Market in Taiwan
Australian wines are increasingly popular in Taiwan, with 2.5 million litres imported in the past year, valued at $24.6 million. Sales have more than doubled over the past decade, positioning Taiwan as one of the highest-value wine export markets for Australia.
In a special wine-tasting masterclass, led by wine expert Paul Peng Wang, attendees explored the diversity and quality of Australian wines. The session included tastings and pairing suggestions, demonstrating how Australian wines complement both Taiwanese and fusion cuisines, offering exciting opportunities for local restaurants and retailers.
Dairy Excellence: Meeting the Demand for Premium Products
Australia's dairy industry has a significant presence in Taiwan, with the market valued at over AUD $100 million. Taiwanese consumers are drawn to Australian dairy for its high quality and safety, and demand for premium dairy products continues to grow.
During the dairy masterclass, renowned chefs Thomas Chiu and Jessica Lin showcased how Australian butter, cheese, and milk can enhance both traditional Taiwanese dishes and modern gourmet creations. The session illustrated the adaptability of Australian dairy products and their potential to meet the sophisticated preferences of Taiwanese consumers.
Meat Mastery: Australian Beef and Lamb
For over 40 years, Taiwan has been a key market for Australian beef, ranking as the sixth-largest export destination. Australian red meat is valued for its quality, safety, and strong ties with local importers.
At the event, participants engaged in a red meat workshop, experimenting with premium Australian grain-fed beef and lamb. Industry professionals learned new techniques for integrating these products into Taiwanese culinary traditions, showcasing their versatility and appeal to local palates.
Premium Seafood: A Delicacy in Taiwanese Dining
Taiwan's hospitality sector has shown a growing appetite for Australian seafood, especially lobster, abalone, scallops, and octopus. In 2023, Taiwan imported $87 million worth of Australian lobster—a 31% increase over the previous year.
The seafood masterclass featured live demonstrations using premium Australian lobster and other shellfish. Chefs explored innovative preparation techniques and paired the seafood with local ingredients, presenting a perfect blend of Australian premium quality and Taiwanese culinary creativity.
Fresh from Australia: Horticulture at its Finest
Taiwan ranks as the 16th-largest export market for Australian horticulture, with high demand for cherries, potatoes, onions, oranges, and table grapes. Taiwanese consumers, particularly younger generations, are increasingly seeking fresh, safe, and high-quality produce.
In a session dedicated to Australian horticulture, participants learned about the superior safety and freshness standards of Australian-grown fruits and vegetables. The workshop highlighted the potential of Australian produce to meet the health-conscious preferences of Taiwanese shoppers and food service providers.
A Unified Mission for Growth
The Australian Food and Wine Collaboration Group, comprising Dairy Australia, Meat & Livestock Australia, Hort Innovation, Wine Australia, and Seafood Industry Australia, is committed to building sustainable trade relationships in Taiwan. Events like Taste the Wonders of Australia showcase the best of Australian food and wine, creating new opportunities and strengthening ties between the two markets.
With Taiwan’s growing appetite for premium products and Australia’s dedication to quality, this collaboration continues to pave the way for further growth and shared culinary experiences.
Workshop Activities' Recipes
Enhance your culinary experience with exclusive recipes crafted during the workshops by Chef Thomas Chiu and Chef Jessica Lin. Simply click on the buttons below to access their specially curated creations.
About Chef Thomas Chiu
At the age of 23, Chef Thomas Chiu, the Executive Chef of "Chef Thomas to Your Place", entered the culinary industry, and he now boasts 37 years of experience. Originally trained in Chinese cuisine, Chef Thomas transitioned into the world of Western cuisine out of his passion for it. Beyond his personal love for Western cooking, his decision was also influenced by his parents' fondness for Western food. Out of filial piety, he decided to master Western cuisine to allow his parents to enjoy it, thus moving from a Chinese kitchen to a Western one—a path he continues on to this day. His training in Chinese cuisine has also
infused his dishes with a unique blend of Eastern and Western flavours.
Throughout his career, Chef Thomas has been dedicated to creating refined, diverse, and innovative dishes, earning widespread admiration and high praise from customers.
About Chef Jessica Lin
Jessica Lin graduated from the Department of International Business at National Chengchi University. After graduation, she worked as an international business professional in the tech industry for seven years. With a passion for food and wine, she decided to transition into the culinary industry. In 2016, she joined the restaurant reservation platform EZTABLE, and in her spare time, she combined her culinary experiences from traveling and her work background to create the private dining brand Piccola Cucina in her own living room. Although she had never worked in a restaurant, she developed a unique cooking style through self- learning.
In 2019, Jessica joined The Studio, where she took on the role of chef and managed the daily operations of the company. Under her leadership, The Studio gradually expanded into a diversified culinary company, offering private dining and premium catering services. She also integrated art into her work, creating dining
experiences that combine culinary art with aesthetics.
In 2023, Jessica was appointed as the Taiwan Ambassador for Australian Lamb and achieved first place in the team competition.