MasterChef Australia winner 2016 Elena Duggan is a fan of Australian onions.

Ever heard of an onion lamington? Sydney’s top chefs were more than intrigued—they were blown away by this quirky creation at a recent Australian Onions foodservice workshop at Camperdown Commons in Sydney.

Eddie Stewart and Min Chai, the creative forces behind the iconic Sydney bakery Tokyo Lamington, introduced their latest innovation – the onion lamington – to 25 top chefs at a workshop designed to inspire them to rethink the ways they can feature onions on foodservice menus. The workshop was held as part of the levy funded Onion Nutrition Education Program.

Eddie’s vision for an onion lamington began with the idea of pairing onion with strawberries and balsamic vinegar.

“Strawberries and balsamic seemed like a natural fit with the sweetness of the onion, so we turned that into a jam for the middle layer,” Eddie explained.

“We then combined it with mascarpone cream, our traditional sponge, and coated it in an onion-infused white chocolate mix, finished with coconut for a slightly sweet, slightly savory effect.

“People usually associate onions with savoury dishes, but we can break that perception. Salt and caramel used to be unusual too, and now it’s normal.”

The onion lamington was available at Tokyo Lamington’s Newtown store on the day of the event and sold out within hours.

Chefs at the workshop were also treated to a mouth-watering array of creations from Camperdown Commons executive chef Arin Ellis, featuring dishes like burnt onion dip, caramelised onion and poached pear pizza, smoked lamb with onion and citrus, and an onion-infused Bloody Mary.

“Onions are the foundation of every dish, and they can also be the star of the show,” said Arin.

The event aimed to educate chefs on the farm-to-table journey of onions. Jim Ertler, an onion producer from Premium Fresh Tasmania, shared insights on how onions are grown, tips on how to select and store onions, and why Aussie onions stand out.

L-R. The Tokyo Lamington X Australian Onions collab showing how versatile onions can be. Min Chai and Eddie Stewart, the masterminds behind Tokyo Lamington’s x Australian onion lamington.

“Only 7 percent of people are getting their five serves of veggies a week, so there’s a need to make veggies more exciting, especially those that aren’t often the star,” said Jim. “Chefs have the influence to show people how versatile veggies can be.”

Producer Jim Ertler from Premium Fresh sharing tips on storing and sourcing the best Australian onions.

Accredited Practising Dietitian Teri Lichtenstein highlighted the latest health benefits of onions, encouraging chefs to use of the whole onion, including the skins, to make stocks, powders and salts.

“Onions are a nutrition powerhouse, especially in the outer layers,” she said. Lichtenstein also shared insights on how to incorporate onions into low FODMAP diets.

Onions mastered at a fine food experience

Building on this momentum, a chef’s masterclass at Fine Food Australia was another major highlight of the Onion Nutrition Education Program. Fine Food Australia is the largest food industry event in the southern hemisphere, and the masterclass brought together over 45 chefs and food service professionals to focus on onions’ potential in creative cooking.

Top Melbourne chefs like Telina Menzies from Hotel Esplanade, Dylan Hayes from Tippy Tay, and Suppawat ‘Pad’ Chatkaew from Mya Tiger wowed the audience with innovative dishes ranging from Cantonese onion soup dumplings to cappelletti made with onion pasta dough, served in onion broth. Each dish highlighted the versatility of onions, proving their potential in both traditional and modern cuisine.

The masterclass was held at The Source Kitchen, which is the most prominent stage at the show, and hosted by the project’s sub-contractor Tawnya Bahr from Straight to The Source.

“Having a presence at Fine Food Australia allowed us to cement onions as a culinary essential,” said Tawnya. “This masterclass inspired chefs to think differently about how to use this powerful ingredient.”

Onions wow health experts at dietitian’s conference

The versatility of onions hasn’t just been celebrated by chefs; it also took centre stage at the Dietitians Australia 2024 conference in Brisbane. This event catered specifically to health professionals, reinforcing onions status as a nutritional powerhouse.

Award-winning chef Zac Sykes, known for his inventive use of Australian produce, led interactive tastings that highlighted the distinct flavours of red, brown, and white onions. Through dishes like brown onion jam, quick red onion pickle and white onion dukkah, Sykes showed how onions can elevate everyday meals.

“Onions bring depth and complexity to dishes, and there’s so much potential to explore,” he said.

The event also featured a trade exhibit that educated dietitians on the nutritional benefits of onions, drawing over 500 delegates eager to share practical storage tips and creative meal ideas with their patients.

A strong foundation for growth

Food service professionals watching executive chef Arin Ellis of Camperdown Commons smoked lamb with onion and citrus demonstration.

These events have advanced the goals of the Onion Nutrition Education Program by communicating the nutritional benefits of onions to health and food service professionals in new and exciting ways. By challenging perceptions and showcasing new culinary possibilities, the program is inspiring creativity and advocacy, ultimately driving greater demand for Australian onions.

For more information on the program visit australianonions.com.au/health-professionals or contact Bite Communications Project Lead, Penny Eustace at penny@bitecom.com.au