Canned Legumes From Europe Cooking Competition


ACF is very excited to be partnering with Italian Association of Canned Vegetables Industries to bring Australian Professional & Amateur Chefs a Canned Legume competition as part of the “Legumes from Europe Campaign”. 

Meet the Winners





Check The Winner Recipe: Quick Chickpea Thosa with Five Beans Salad



Check The Second Recipe: Sri Lankan Chickpea Curry Stuffed

The two winners of the Chef Online Contest organized with the Australian Culinary Federation: chef Don Sherman, with his special recipe Quick Chickpea Thosa with filling & Five Bean Salad, and the second place for Melan Edison well known as «Edi», with Sri Lankan Chickpea Curry Stuffed with Calamari. They won this competition full of deliciousness: Don Sherman will travel in Italy and Edi’s recipe will be published in an Australian food magazine.


Alan Beggs
Braised Lentil and Cannellini Bean Stew with San Marzano Tomatoes, Artichoke Hearts and Smoked.
Alin Gavril
Crispy Ceci, Chimichurri Lentiche, Cannellini Bean Aioli, Borlotti Tofu “Ricotta”, Pea Shout, Chilli Oil.
Amity Lobb
Legume Lemon Meringue Pie.
Andrew Ballard
Rich Lentil, Petit Pea and Mushroom Ragout.
Angelica Luliano 
Cagionetti Abruzzese (Chocolate Chickpea Ravioli).
Benjamin Thies
Caramelized Chickpe Apple Mousse with Brnt Miso.
Bikesh Shrestha
Pan Seared Barramundi Fillet, with Beans and Pancetta Raghu,Coconut Cream and Pea Sauce.
Chathuri Hettiarachchi
Sri Lankan Chickpea Tempered with Caramelized Oinion & Green Peas Roti.
Courtney Short
Chickpea Pasta, with Sundried Tomatoes, Spinach and Cannellini Beans.
David Clem
Braised Legumes, Garlic and Fennel Flan with Smoked Chickpeas Saffron Aquafaba Emulsion.
Jessica Roe
Chickpea Gnocchi in a Speck and Tomato Sauce with Cirspy Garlic Lentils.
Jordan Murphy
Warm Bean Salad.
Liam Brnic
Crispy Pork Belly Sautée Lentils, Chickpea Yogurt, Pea Purée and Red Wine Jus.
Taylah King
Deconstructed Sweet Tortilla Wrap with Chickpea Chocolate Cake, Sweet Lentil and Macadamia.
Mei Chieng
Asian Style Stir Fried Legumes, Served in Traditional Crispy Tart Shells.
Michael Strautmanis
Baked Hummus with Whiskey Sour Aperitif.
Steven Gould
Three bean (Red/Black and Chickpea) Ravioli with Sweet Potato Puree and Goat Cheese
Stellio Ginis
Fasolatha with Crispy Sage Leaves.
Tyrone Mann
Nature Pearls Chickpeas, Bean and Lentils with Slow Baked Salmon and Lemon Chickpea Foam.
Julio Azzarello
Egyptian Koshari.
Stephen Lunn
Hot Smoked Salmon with a Pickled Legume, raspberry and balsamic medley, wasabi Sour cream.
Sarah Maric
Forest Floor Méringue, Chickpea Log and Olive Vegannaise.