Chef cooks up curry with twist in Asia

Food photographs from the kitchen of chef Matthew Benson-Smith

Food photographs from the kitchen of chef Matthew Benson-Smith

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A Halifax chef felt the heat in an Asian cooking competition where he cooked-up a curry with a Yorkshire twist.

Matthew Benson-Smith represented the UK and Yorkshire with his ‘rendang bar t’at’ - a marriage of world famous Yorkshire pudding and Malaysian beef rendang - in the World Curry Festival in Malaysia, January 30 - February 1.

World Curry Festival consultant Matthew returned home on Wednesday after a hot time cooking-up a spicy Halal storm at the festival in Penang - the food capital of Malaysia.

The teacher-chef, who visited Malaysia for the first time, was invited to represent the UK by the country’s state minister Dato Haji Abdul Malik Kassim and presented his curry with a Yorkshire twist during cooking demonstrations.

Matthew says it’s been a pleasure to be part of the World Curry Festival in Bradford for the last two years and being asked to represent the UK and Yorkshire in Malaysia was incredible.

He said: “The people were so friendly. It’s great to eat food from other cultures but it really makes you proud of the great produce we have in Yorkshire and the passion our chefs have.

“There are some great curriesin Malaysia. In Yorkshire and the UK we are much more experimental - this gives great opportunity for chefs. I was able to pass on tips and skills to trainee Malaysian chefs - that’s something I want to continue to pass on here.”