Meat & Livestock Australia ( MLA ) Scholarship Program



First-ever Meat & Livestock Australia (MLA) Scholarship Program has come to an end. We, as Sunway University Culinary Team has won the overall champion by Pham Xuan Quyet Riley & Lee Siaw Teng, Eve and 1st runner up by Jessica Chang & Lee Kai Sean, along with  Best Presentation award. As a team coach (culinary section), I was flooded with all the positive comments from the judges and how focus and determine of our students for this event. I’m very proud of you all!

All culinary universities, colleges and schools are to send 2 teams which each consist of 2 participants. This competition is divided into 2 stages:

1st stage

Propose a marketing plan which incorporates information, suggestion and ideas on ‘How to Market Australia beef and lamb effectively’, as a Chef.

2nd stage

The top six short listed teams will compete through presentation of their power point and cook off to win the 1st, 2nd and 3rd prize.


The Champion Team

Theme:  BeLeaf in Heavenly Beef

Food Pairing: Beef with Tea






Vietnamese Beef Noodles (phở): Speciality for Vietnamese cuisines – made by clear beef stock and tender MLA beef and linguine-shaped rice noodles bánh phở.

Vietnamese Rolls: Refreshing mind and soul with fresh ingredients and seasoned pan-seared beef, wrapped with super thin rice paper, harmonized by sweet-sour dipped fish sauce.

Vietnamese Lotus Root Salad: Apart of the national flower of Vietnam was magically mixed with dressing and served with pan-sear beef will generate natural sweetness and please the palate.

Aperitif drink made from passion fruit syrup, tea and vinegar will combine perfectly the flavor of the cuisine of Vietnam, aiming to the wonderful balance and freshness. It will push up the entire senses of the patrons and generate eating stimulations.


Classic Beef seared with olive oil and organic black-pepper will keep the natural tenderness and juiciness of the heavenly beef.

The sauce of Béarnaise enhances the flavour of the beef.

The side dish comprising of couscous cooked with mints and raisin, mixed coated vegetables will complement nicely the beauty of the cuisine.

The special drink suggested as the hot-Earl Grey tea mixed with watermelon syrup and perfumed with the orange zest will harmonize the perfect touch of dish.


End of the meal is the beautiful sour flavor of Passion fruit and Mango Mousse combining the aroma from apricot and fattiness from the meringue.

The perfect Peach tea will enhance and enrich the experience of the palate from surprises to admire.


The 1st Runner up Team

Theme:  COWFEE

Food Pairing: Beef with Coffee

cow fee

introducing cow fee

1 2 3

oriental beauty

chocolate & rapsberry mousse 6

Bravo to the Sunway Culinary Team !