On March 17, Lin Yang, Deputy Consul of Australia in Guangzhou, accompanied Nornie Bero, a renowned Australian chef, entrepreneur and Ambassador of Indigenous Food Culture, and her entourage on a visit to Shunde Polytechnic university (SDPTU), where a special exchange was held focusing on Sino-Australian food culture exchanges and mutual learning of culinary skills. Dean of
SDPTU’s Culinary College and faculty and student representatives of related majors, attended the event.
The Sino-Australian food culture exchange activity was held at the Culinary College of
SDPTU. Drawing on her 25 years of professional experience,
Nornie Bero shared Australian Indigenous food culture, characteristics of local ingredients and the concept of sustainable cooking. She demonstrated distinctive Australian local culinary skills on site, vividly narrated stories of inheritance and innovation of First Nations food culture, and showed the cooking process of a dish with tuna as the main ingredient, presenting Australian specialties with rich and unique regional styles.
Faculty representatives from Culinary College gave the guests a detailed introduction to the cultural heritage of Shunde cuisine, the inheritance of Cantonese culinary skills and the characteristics of the academic programs. Master Feng Yuanri from and the faculty-student team presented the traditional Shunde famous dish stuffed grass carp, showcasing the exquisite craftsmanship of Cantonese cuisine in knife skills, heat control and seasoning. Chefs, teachers and students from both sides tasted the dishes and exchanged comments on site, deepening cultural understanding through skill exchanges.
Lin Yang expressed gratitude to SDPTU for the thoughtful arrangement and spoke highly of the cultural charm of Shunde as a "City of Gastronomy" and the strength of our university’s culinary programs. He expressed the hope that this exchange would serve as an opportunity to further deepen cooperation between the two regions in food culture and vocational education.
Nornie Bero remarked that Shunde cuisine features exquisite skills and profound culture, and that she had gained a lot from this exchange. She hoped to maintain close contact with SDPTU in the future to promote the integration and innovation of Australian local ingredients and Cantonese cooking techniques, allowing more people to experience the unique charm of Chinese and Australian food cultures.
During the exchange, our teachers and students listened attentively and interacted actively, demonstrating solid professional competence and a positive mental outlook in the culinary demonstrations and Q&A sessions. Both sides agreed that this exchange had built a high-quality platform for mutual learning between Chinese and Australian food cultures, which not only helped promote Shunde food culture to the world but also opened up new paths for the international development of
SDPTU culinary programs.
Contributed by ：Su Shiyi, Gao Lanyang Reviewed by ：Ning Shunqing
