Legends Café wins bronze in the first Samoa Salon Culinaire

 Chef Leon mixing the sauce of papaya and rose wine at Sheraton Hotel Apia

Chef Leon mixing the sauce of papaya and rose wine at Sheraton Hotel Apia

On Saturday, 29 October, Legends chefs Irako Tasi and Leon Tasi, along with our trainee Chef Lauili Tafa, participated in the first ever Samoan Salon Culinaire and were awarded bronze medals in the three categories for which they competed: the Live Fruit Display, Live Work and Live Dessert.

Chef Irako Tasi has had training with a Japanese Chef so one of his passions is making Sushi and Tempura. 

The Live Wok event required contestants to create an Asian-inspired wok dish. All cooked elements had to be cooked in the wok.

 Chef Irako demonstrates his many skills, creating what we believe to be the most original dish in the competition

Chef Irako demonstrates his many skills, creating what we believe to be the most original dish in the competition

Initially, Irako had planned to wok the fresh vegetables as the tempura and make the sushi and serve it raw. However, because of the requirements Irako changed the original plan and placed the sushi into the wok as tempura as well.

 The completed live dessert: the use of the cocoanut o'o or cotyledon is a unique touch with a rich avocado and chocolate moouse inside the o;o surrounded by caramelised local frutis a siamopoo and papaya rose sause 

The completed live dessert: the use of the cocoanut o'o or cotyledon is a unique touch with a rich avocado and chocolate moouse inside the o;o surrounded by caramelised local frutis a siamopoo and papaya rose sause 

The skills and complexity of his dish were not lost on the audience who were fascinated with the many elements he had to make and prepare and the precision of each step.

 A version of the dish was served for the live wok challenge, with fresh rather than deep-fried sushi. Served with vegetable tempura and wasabi sauce. 

A version of the dish was served for the live wok challenge, with fresh rather than deep-fried sushi. Served with vegetable tempura and wasabi sauce. 

We are extremely proud of our chefs and extend them our warmest congratulations.

After eighteen months, Legends is still a newcomer in Samoa's food scene but our successes demonstrate not only the talent that we're fortunate enough to have in our kitchen, but also our commitment to food that's fresh, local and original. 

The Salon Culinaire is an exciting new event in the gastronomic life of Samoa. Chef Joe Lam, owner of Scalini’s, and Executive Chef of Tanoa Hotel, Michael Hardy, did the hard yards pulling this day together using their skills, connections and unending energy. 

Great kudos to the Samoa Culinary Association for driving forward yet another fabulous event that promotes Samoan food and chefs.