Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, December 08, 2021

[UPDATED] CREAM OF ANCHOR FOOD PROFESSIONALS' CROP

To launch its latest European-style dairy range in Malaysia, Anchor Food Professionals delivered a set of exquisite afternoon tea treats by The Studio KL to the doorstep.

The exquisitely curated sweet treat selection featured Lemon Posset, Hot Chocolate in Cup, Banoffee Tart, Passion-berry Choux, British Soldier, Traditional English Scones with Sticky Toffee Pudding Butter and Summer Berries Jam, Almond Cream Butter Croissants. Savouries included Chicken Pesto on Focaccia, Truffle Honey Croquette and Sauté Mushroom and Onion Bruschetta.

It was a delicious way of showing how the new products: Anchor Chef’s Classic Whipping Cream, Anchor Classic Shredded Mozzarella Cheese, Anchor Extra Yield Cooking Cream, and Anchor Culinary Cream can be artfully incorporated to create delicious savoury and sweet morsels such as those presented in the tea offerings.


During the launch webinar, Jack Tan, Foodservice Director of Fonterra Brands Malaysia said, “The pandemic has caused consumers’ food preferences to shift. One of the most noticeable trends is more food businesses are searching for everyday functional products that provide simple and quick benefits to their food or beverage creations.


“Today’s consumers are also drawn to feel-good products. While the pandemic has been tough on many food businesses, we help them stay on top of these trends by constantly improving their favourite recipes with better flavours, textures, presentation, and overall quality.”



Award-winning pastry chef Jean-Francois Arnaud then demonstrated how he used Anchor Chef’s Classic Whipping Cream to create exquisite Red Fruit Cloud and Blueberry Cream Brioche, explaining the product’s many advantages during the process.


Then Pele Kuah, Brew House’s Group Executive Chef shared his preference on the use of Anchor Extra Yield Cooking Cream in the kitchen as he prepared Salmon Alfredo Pasta with Lemon & Ikura and Nasi Lemak – two signature specialities from the Brew House.

One of the founders of myBurgerLab, Renyi Chin showed two new recipes: Buttermilk Cheesy Fried Chicken Burger and Baked Cheese Rice using Anchor Classic Shredded Mozzarella Cheese – a traditional-style mozzarella cheese with flavoursome and complex taste to wrap up the webinar session.

Jack Tan also highlighted Anchor Chef’s Classic Whipping Cream which is designed to bring reliable performance and functional stability with its light and airy texture. "It’s the perfect infusion for any rich delicacy – be it hot, cold, or frozen."


Chefs, bakers, pastry makers, passionate cooks, and home-bakers can obtain Anchor European range of mozzarella cheese and creams through their distributor partners, while consumers can purchase the products at major supermarket chains and bakery ingredients shops.

For more information, visit Anchor Food Professionals’ official website at www.anchorfoodprofessionals.com, or follow www.facebook.com/AnchorFoodProfessionalsMY and www.instagram.com/anchorfp.my.

NEWS FLASH



Anchor Food Professionals together with Star Media Group also launched Anchor Start Up – a course-by-course bakers’ online learning platform accessible at https://startup.kuali.com.

Jack Tan, Food Service Director, Fonterra Brands Malaysia said their mission is to serve up inspirations to Food & Beverage businesses, including home bakers. “With Start Up, bakers can drive their business performance by harnessing specific skill sets learnt as they carve their own competitive advantages, and sell more via The Batter Place listing platform. With this initiative as a way for bakers to skill up and scale up, we believe it will create a catalytic effect for the baking community in Malaysia.”

For more information, visit https://www.kuali.com/kuali-bakers-programme/.

 

Friday, January 03, 2020

SUSHI WORKSHOP WITH WORLD SUSHI CUP CHAMPIONS


When it comes to world-class sushi topping, fresh Norwegian salmon and raw seafood from Norway are the preferred choice of award-winning sushi chefs Leon Yap Wee Leong and Sky Tai Koon Siang.
 
Having trained at the Global Sushi Academy under sushi master Hirotoshi Ogawa, both Malaysian chefs’ prowess were duly proven when Chef Leon Yap was declared the World Sushi Cup 2019 champion and Chef Sky Tai clinched the World Sushi Cup 2018 title in Tokyo.
Since fresh, raw ingredients require handling in the most hygienic manner, the Norwegian Seafood Council (NSC) hosted a hands-on sushi-making workshop with the two champion sushi chefs to emphasise on safe food handling.
According to Asbjorn Warvik Rortveit (far right), Regional Director, South-east Asia of NSC, “the Norwegian Seafood Council is committed to raising the standards of sushi-making skills among chefs and the handling of raw seafood for consumption through the running of the Global Sushi Academy, in collaboration with World Sushi Skills Institute – the only recognised sushi body in Japan.”
After welcome remarks by Her Excellency Gunn Jorid Roset, Norwegian Ambassador to Malaysia, chefs Leon Yap and Sky Tai showed us simple steps to make maki sushi and hand-rolled sushi.

 
 

 

While the various steps of sushi-making appear simple, nimble fingers and attention to detail are essential. The hands-on session was fun and educational though.
 
 
 
 
 

Later, we enjoyed a sumptuous Champions Lunch curated by both chefs. We also had a chance to admire Chef Leon’s intricate sushi creations which won him first place in the Creative Section during the World Sushi Cup 2019 and second place in the Edomae section.
 
 
Chef Leon Yap is currently the chef at Sushi Hibiki, Kuala Lumpur and holds the Kurobi Sushi Certificate – the Advance Certificate from All Japan Sushi Association.
 
 
 
 
Succulent slices of Norwegian salmon were artistically transformed into tempting creations by Chef Sky Tai for our lunch. As head chef of Standing Sushi Bar in Singapore, the Kluang-born World Sushi Cup champion has spent 14 years perfecting his sushi-making techniques.
For more information on Norwegian Seafood Council, visit www.seafood.no

Saturday, September 07, 2019

TASTY AUSTRALIA SHOWCASE AT ISETAN KLCC


A total of 12 new brands with more than 80 products made their debut at Tasty Australia 2019 at Isetan KLCC, officially launched by Australian Deputy High Commissioner to Malaysia, Michael Growder (pix below).
 
 
Also present at the launch were Koji Oyama, Director/Managing Director of Isetan Malaysia (2nd from left), and Vivien Lee, Executive Director of The Model Cook (far right).
 
A collaboration between The Model Cook and Isetan Malaysia, Tasty Australia 2019 showcases the best of regional Australian food & beverage from 30 August to 11 September. It’s the sixth year Tasty Australia has been held in Kuala Lumpur.
 

Vivien Lee said: “Our passion is to promote healthy eating by offering GMO-free and healthier alternative food with real health benefits.  We always strive to ensure the healthier food alternatives present its value for money and nutritional content in the actual products themselves.”
 
 
Apart from The Model Cook’s traditional best-selling 25 brands from South Australia, Tasty Australia 2019 highlights primarily food, drinks, products and brands from South Australia and Western Australia. Most of the new brands have chosen Malaysia as their first country of export.

 

To emphasise Tasty Australia 2019’s focus on clean eating, sustainability and a conscious choice of GMO-free foods, several founders of the new brands were also at the event to meet and interact with Isetan customers, and to share their respective brand stories.

Among them were Bevan Eatts, Director of Southern Forest Flavours (top pix) who touted his high flavonoids, ready-to-eat and good-for-the-heart dried Bravo apple slices and 100% natural dehydrated fruit straps; Mei Yong, Director of Turban Chopsticks (2nd pix above) whose range of bottled Asian sauces and convenient easy-to-cook meal kits won us over within minutes; dynamic duo Elizabeth Simaliak with Issy Bilal, Founders of Nestar & Ms Sweetie Vegan Chocolates, and Kim Fewster, Founder & CEO of Fewster’s Farm Honey who promoted his indigenous Western Australia certified organic Jarrah honey.
 

Us food lovers also had a field day shopping for fine Australian products including Western Australia’s iconic superior class black Perigord truffle oil and seasonings, raw Southern Forests honey, gluten-free kettle-cooked tasty Jonny’s Popcorn Delight, gourmet vegan chocolates, 100% Australian grown quinoa, Australian produced cheeses, muesli and multi-grain cereals, biscuits, bottled drinks and wines from Australia, and even premium frozen seafood.
 
The Isetan Food Market will be bustling with activity during Tasty Australia. Besides a striking Popcorn Fountain, Tasty Australia 2019 will offer lucky draws with prizes comprising RM500 gift vouchers, food hampers and Australian souvenir giveaways with purchases.

Shoppers can also sample a selection of typical Aussie dishes like Salt Beef Sandwich, Burgers, Seafood Pasta and Fish & Chips at the Australian Gourmet pop-up restaurant from 11am to 9.30pm. Value buys of certain Australian food and beverage products especially during the one-hour “Meet the Makers” period will feature extra special buys so keep an eye out for that.
For more details on “Tasty Australia” best buys, please visit TheModelCook Facebook page.

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