Two of Queensland’s most exciting chefs come together this week to showcase the best of the state’s produce. sAme sAme head chef Arté Assavakavinvong and Ben Wallace of Jungle Fowl will up the ante on Southeast Asian cooking while showcasing the abundance of produce that Queensland does so well.

Ahead of their American Express delicious. Month Out collaboration dinner (May 22), the pair sat down to talk cooking, produce, and how it’s got the Queensland scene thriving.

“For me, being able to touch the produce that grows so well here firsthand is a great thing,” says Wallace. 

Related story: It’s time to try these 5 Thai recipes from John Chantarasak

Assavakavinvong echoes the sentiment, and is excited to share his Thai heritage through sAme sAme. “Cooking with banana blossom and ginger leaves, all from Queensland, I get to bring people home to Thailand.”

For Wallace, it’s all about the ocean. “We’re using a lot of beautiful seafood like coral trout, Fraser Island crab, betel leaf with prawns and caviar. All kinds of Queensland products that we’re representing.”

Book your tickets to the sAme sAme But Different dinner here.

Related story: Take advantage of this year’s American Express delicious. Month Out deals here