AUSSIE BEEF & LAMB NUTRITION WORKSHOP

Meat & Livestock Australia (MLA) hosted an Australian Beef & Lamb Masterclass titled Nutrition that Powers Wellbeing for local dieticians and nutritionists recently.

Held at Hilton Kuala Lumpur, workshop attendees including media members were all ears as Aussie master butcher Gary Hine touched on key topics covering the farmers’ hands-on involvement and sustainable practices of raising cows and sheep to the Halal certification and stringent quality controls. Overall, it was a most enlightening and educational session.

Hine then demonstrated the breaking down of beef and lamb cuts whilst sharing useful tips along the way. There was also a question and answer session on the nutritional benefits of Aussie beef and lamb, and other relevant points.

Another highlight of the workshop was cooking demonstrations by Chef and President of the Professional Culinaire Association (Malaysia) Bob Adnin, Head Chef Richard Tay of Calia Restaurant Malaysia and Executive Sous Chef Mohd Ridzwan Mohamed Rasit of Hilton Kuala Lumpur. Each chef showed how simple recipes using Aussie beef and lamb can be replicated at home.

 
To complete the immersive experience, attendees got to sample delicious Aussie beef and lamb creations such as beef rendang, beef pie and Xinjiang lamb with mantao among others.  

For more information on Aussie beef and lamb, visit https://www.aussiebeefandlamb.my/
 
 

COASTAL ITALIAN INSPIRED NEW MENU AT NIZZA

 

Chef Simone Fraternali serves up herb-accented specialities, handmade pastas and impeccably fresh Mediterranean seafood inspired by the sun-drenched Italian coast as he refreshes the menu at Nizza restaurant.

Served in relaxed, convivial style to encourage sharing, the chef reveals his dishes celebrate the vibrancy of Liguria, Tuscany and the Amalfi Coast. Highlighting seasonal and artisanal produce, Nizza's new menu proffers thoughtfully prepped food that’s deeply comforting and should be savoured in good company.

 
Classically trained in Italy, Chef Simone honed his craft at esteemed outposts including the three-Michelin-starred Ristorante Da Vittorio and Michelin-starred La Tana Gourmet. His culinary philosophy emphasises allowing quality ingredients to shine, honouring tradition, and cooking with generosity.

 
Setting the pace is Bruschetta Pomodoro (RM39) in which juicy heirloom tomatoes come piled atop crisp toasted bread, spread with brightly flavoured ricotta-lemon spread.

 
Seafood lovers will appreciate Ricciola (RM58), delicate slices of amberjack enhanced by zesty Sorrento lemon dressing. Juicy grapefruit wedges and smoky capsicum purée add pops of refreshing brightness.

Refined indulgence appears in Carpaccio di Manzo (RM72), paper-thin Wagyu drizzled with a deeply savoury Parmigiano Reggiano dressing, chives and a gentle hint of mustard.

 
Comforting Zuppa di Patate & Tartufo (RM48) delivers with its velvety truffled potato base, finished with rosemary croutons. It’s the kind of dish to evoke “La Scarpetta” — that instinctive Italian habit of mopping up every last drop with bread.

In fact, Nizza leans into this tradition with a playful invitation: diners are encouraged to share their own “La Scarpetta” moments on Instagram using #LaScarpettaAtNizza, @nizzadamansara and @sofitelkualalumpurdamansara. Selected entries will be rewarded with RM1,000 worth of dining experiences and exclusive treats.

Pasta, as expected, is a highlight. Pappardelle al Ragout di Guancia (RM62) proves stellar thanks to the big flavours of beef cheek ragout, accented with Taggiasche olives and basil enveloping the broad ribbons of pasta.

A nutty brown butter sauce with sage and hazelnut bestows a lighter note on Ravioli Ricotta e Spinaci (RM58), delicate pasta parcels filled with ricotta and spinach.

For mains, the Branzino (RM98) is a standout. Perfectly baked seabass arrives with clams, capers, cherry tomatoes and potatoes, capturing the essence of coastal Italian cooking in one dish.

 
Equally satisfying is the Agnello (RM128), featuring chamomile-crusted lamb chops. Crisp on the outside and tender within, the meaty richness is balanced with yoghurt, salsa verde and a white balsamic-dressed salad.

To end on a refreshing note, the uplifting Delizia al Limone (RM26) delights with soft lemon sponge layered with lemon custard, finished with a vanilla-lemon glaze. A light, fragrant and not overly sweet dessert worth lingering over.

Every Thursday from 6.30pm – 10.30pm, diners can partake in La Tavola Infinita at RM188+ per person where a free flow of wine, cheese, pizza and pasta beckons for a limited time.

 
There’s also a Mother’s Day Brunch by the Pool on 10 May from 12pm – 3pm at RM168+ per person.

For reservations and enquiries, please contact Nizza restaurant, tel:03-2720 6688, WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com or hanafi.suid@sofitel.com
 

CONTEMPORARY JAPANESE EATS AT CALIA

Inspired by the original concept that made waves in Melbourne, Calia has carved out a niche for itself as a modern and stylish Japanese dining spot where good food meets laid-back café vibes.

The casual space is bright with splashes of green and large picture windows looking out towards the bustling city skyline. It draws a steady crowd for its sushi bowls, comforting ramen and inventive beverages.

Creativity rules the drinks list featuring vibrantly colourful and winsome tasting tipples. The creamy sweet Taro Strawberry Latte (RM17) channels a liquid dessert while the delightful Magic Mango Smoothie (RM23) and slightly quirky Blueberry & Sweet Potato Milkshake (RM23) go down smoothly.

 
Healthier thirst-quenchers range from bright and aromatic Lychee & Lemongrass Fruit Tea (RM18) to the toasty Hojicha Fruit Tea (RM18) with diced fruits. Cool down humid afternoons with Easy Summer (RM16) — a mix of cucumber, lime and mint or gravitate towards Matcha Strawberry (RM23) for its alluring balance of fruity sweetness and grassy bitterness.

The dangerously snackable Ko Ebi (RM18), crispy whole small prawns served with yuzu mayo, is a surefire crowd-pleaser and will instantly disappear once it hits the table.

 
Salads go beyond the usual side-dish territory here. Our favourite is Soft Shell Crab Salad with Avocado (RM41) consisting of fried soft shell crab chunks tossed with tosaka (multi-colour crunchy seaweed). We enjoy the artful blend of different textures, pulled together with goma (sesame) dressing.

More contemporary in spirit, the Kale Salad with Bara Bara (RM44) pairs kale with marinated raw fish cubes for added richness. Cherry tomatoes, pink peppercorns and Japanese Caesar dressing complete the eye-catching and tasty ensemble.

Rice bowls are also given prominence. A fine example is Salmon Mentaiko Don (RM46) which has grilled salmon with creamy cod roe sauce covering sushi rice; the dish’s richness enhanced by briny ikura and pickles.

Salmon Tataki Engawa Don (RM88), a sublime pairing of marinated engawa (flounder fin) with scorched salmon slices, amps up the luxe factor. Some kizami wasabi (finely chopped fresh wasabi stems and roots marinated in soy sauce) cuts through the fatty fish nicely.

Also holding its own is the rich and hearty Salmon & Avocado Don (RM48). The scrumptious offering combines fresh salmon cubes marinated in a savoury sauce placed atop sushi rice, complemented by diced creamy avocado and a silky onsen egg.

Sushi rolls lean towards generous and satisfying. The standout creation of Engawa Maki (RM48) features lightly torched flounder fin, egg, cucumber and crabstick rolled with sushi rice and a dab of yuzu mayo, while the Unagi Maki (RM43) entices with sweet-savoury rice rolled with grilled eel, truffle egg, takuan (pickled radish), cucumber and avocado. More grilled eel brushed with sweet eel sauce lends the offering a decidedly luscious finish.

Crispy soft shell crab, avocado and cucumber rolled inside seaweed-wrapped sushi rice then finished with tempura oba (battered shisho leaf) makes the Soft Shell Crab Maki (RM33) a ‘must try’ option.

Comforting with a touch of whimsy, you’d have a field day sampling the Bear Garden Shabu Shabu (RM68). The collagen-rich chicken broth presented as a cute bear-shaped block comes surrounded by assorted vegetables and Japanese meatballs. Chicken slices (+RM10), tiger prawns (+RM15) or Wagyu beef slices (+RM38) can be added according to your preference.

                                                         
Rustic with flavourful depth, the Gyusuji Nikomi (RM38) — a mix of braised beef stomach, tendon and daikon scores for its pleasantly soulful, slightly gelatinous broth.

 
Noodle lovers have several notable options to explore. Food snobs may find instant affinity with Uni Truffle Inaniwa Don (RM126) which has delicate hand-stretched udon slicked with truffle oil, crowned with sea urchin and ikura.

Flavour fiends will discover Ebi Ramen (RM56) – a Japanese take on prawn noodles with sizeable freshwater prawns and springy ramen in a deeply flavoured shrimp broth worth diving into.

Another distinctive choice is Charcoal Truffle Collagen Ramen (RM38); a tempting partnership of sous vide chicken and striking black noodles in a collagen-rich chicken soup.

Those craving meat can opt for the Aussie Full Blood Wagyu Sirloin MB8-9 (RM288), served with yuzu-laced potato salad and garden greens and nuts.

In keeping with the Japanese theme, crowd-pleasers such as Matcha Lava Cake (RM33) and Warabi Mochi (RM28) are highlighted. The former hides a molten green tea centre beneath a spongy chocolate cake crowned with matcha ice cream whilst the latter proffers a more traditional approach with soft, jelly-like cubes dusted in roasted soybean powder and drizzled with dark sugar syrup.

The Black Sesame Burnt Cheesecake (RM21) brings nutty depth to the Basque-style favourite. As a refreshing finale, Yokan Anmitsu (RM28) comprising red bean jelly, agar-agar, red bean mash, seasonal fruits and matcha ice cream, is just ideal to cap off your visit on a lightly sweet note.

All in, Calia balances Japanese flavours with modern café sensibilities. Whether it’s for a quick bite, a stopover for dessert, or simply a friendly catch-up over drinks, Calia has found great resonance with the young and hip crowd as well as seasoned food lovers.

For reservations at Calia Pavilion KL, visit this link: https://inline.app/booking/calia. Address: Lot 6.11, Level 6, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur