Showing posts with label social media. Show all posts
Showing posts with label social media. Show all posts

Tuesday, October 18, 2022

MEAT LIVESTOCK AUSTRALIA LAMBASSADORS’ WORKSHOP AT HILTON KL


(left-right) Hilton Chef Steven Wong, Australian High Commissioner Dr Justin Lee, Chef Eric Siew and Agriculture Counsellor Sanjay Boothalingam

Australian lamb is not only lean, tender, and healthy but also versatile and easy to cook. With many different cuts available, the meat is suitable for both Asian and Western cooking. 

Meat Livestock Australia (MLA) recently hosted a fun-filled Lambassadors’ Workshop to showcase the great attributes of Australian lamb at Chambers Restaurant, Hilton Kuala Lumpur.
Australian High Commissioner Dr Justin Lee (left) and Agriculture Counsellor Sanjay Boothalingam joined local media members in making open-face lamb pies in a hands-on workshop conducted by Lambassador Chef Eric Siew and 
Hilton KL Chef Steven Wong.
In his welcome speech, Dr Lee highlighted that 38% of the global supplies – approximately 431,000 tonnes – of sheep meat comes from Australia. Malaysia is the second largest destination for Australian sheep meat in South-East Asia as the country imports 84% of its sheep meat from Australia.


Dr Lee said: “Our red meat export industry is underpinned by a strong biosecurity framework and export regulations in addition to our world-class food regulatory system. Australia also supplies over 17 Islamic markets with Australian halal red meat. We abide by importing country requirements, Australian export legislation, and the Australian Government Authorised Halal Program (AGAHP).”

After observing the two Lambassador Chefs in action (refer to recipe enclosed), the media members then made and decorated their own lamb pies. They were also treated to an array of afternoon tea treats featuring Australian beef and lamb prepared by the Hilton KL team.
According to Valeska, Meat & Livestock Australia’s Regional Manager for South-east Asia, maintaining current production and consumption levels of Australian red meat – beef and lamb – will not contribute to additional global temperature rise – otherwise known as ‘climate neutral’. This means eating Australian lamb does not have an adverse impact on the environment.


“In addition, greenhouse gas emissions from our red meat industry have halved over the last 16 years. There is significantly more tree cover on Australia’s grazing lands than there was 30 years ago, and it takes 68% less water to produce a kilo of beef,” she said.
Australian lamb is halal to the bone. The animals are slaughtered under the Australian Government Supervised Halal Programme, by Muslims approved by accredited Islamic certifying authorities in accredited processing plants, according to strict Islamic law or Syariah, and in compliance to importing country’s strict halal protocol. This programme is guaranteed under the Australian law, and administered by the Federal Department of Agriculture.
A good source of protein, Australian lamb contains 13 essential nutrients required for good health. Among them are Iron, Zinc, Omega-3 fatty acids and B vitamins.
For more Australian lamb recipe ideas, visit: https://www.trueaussiebeefandlamb.my/#
 






Tuesday, July 03, 2018

TWENTY THIRD STREET & DARROZE LAUNCH BY CAVE & CELLAR


We toast the debut of two new craft spirit brands, Twenty Third Street Distillery (Australia) and Darroze Armagnac (France) into the local bar scene, thanks to alcoholic beverage importer & distributor Cave & Cellar Sdn Bhd. Ms Candy Mah, Executive Director of Cave & Cellar Sdn. Bhd said “With the changing market demands and upcoming trend on alcoholic beverages in recent years, we are venturing into more artisanal alcoholic beverages by importing limited, rare and premium brands.”
Launched at Paus TTDI, our interest was piqued by Twenty Third Street’s eclectic range: Signature Gin, Not your Nanna’s Brandy, Hybrid Whisk(e)y & Riverland Rose Vodka. The beautifully designed bottle labels are miniature art pieces; a visual precursor to the craft spirits within.
First built in 1914, Twenty Third Street Distillery was reincarnated from a century-old landmark at Twenty Third Street in Riverland (3 hours away from Adelaide), Australia. Established to process the Riverland harvests, production ceased in 2002 after several mergers and takeovers. Steeped in history, a new team then forged the site and business revival in 2016.
 
Contemporary inventiveness and passion blended with old-school craftsmanship helped to chart new life for Twenty Third Street. Contradictory yet cohesive, the spirits artfully meld savoury & sweet, bright & smooth on the palate. 
Global Brand Ambassador for Twenty Third Street Distillery, Shaun Pattinson guided us through the different tipples. “We're entering a booming but highly competitive artisan/craft spirit production market. Our modern, innovative products integrates a compelling, credible story; offering unique experiences that resonate well with today’s discerning millennial audience.”

Canapes to complement our sampling session at PAUS
Shaun’s first visit to Malaysia was aimed at sharing his knowledge with local mixologists and trade players on the characteristics of Twenty Third Street gin, brandy and whisky. “Gin is gaining popularity in Australia and generating great interest thanks to its versatility. We’d have to overcome people’s resistance on trying brandy and whisky, and get them to focus on the taste and flavour first.”



The Riverland Rose Vodka with its merest hint of pink blush culled from organic hibiscus petal and seductively delicate rosy scent is the day’s showstopper. Crafted using two types of carefully selected dewy-fresh rose petals macerated in cane-based vodka and distilled in small copper pots, the Riverland Rose Vodka can be enjoyed neat or chilled, or with a splash of water or tonic. We were instantly besotted by the floral scented vodka’s faintly sweet vanillin taste and warm, lingering finish reminiscent of Turkish delight.
For Twenty Third Street Signature Gin, the Distiller has infused ten botanicals including juniper and coriander in addition to local citrus into the gin. Dry and neat, it can be mixed with tonic or soda, or as a base to create distinctive cocktails. We found the Signature Gin flaunted a spicy mélange of juniper, mandarin and coriander aroma while the zing of juniper, soft citrusy notes and hints of spices left our tastebuds tingling.


Marketed as an entry level brandy for the young generation, the deep amber Not Your Nanna’s Brandy should go down well with modern hipsters. Fabulous when paired with rich eats like foie gras, the toasty golden liquid suffused our tongues with its tannic oaky spiciness and lush honey sweetness rounded off by a sweet peachy aroma on the nose.


When Scotch whisky meets American bourbon, Hybrid Whisk(e)y happens. This handiwork of Master Distiller Graham Buller consisted of whisky and bourbon that had undergone an average of five years barrel maturation before the final blend is kept in bourbon barrels for a smooth finish. The result yielded a distinctive blend ripe with sherry-sweet, malty flavours tinged with toasty oak and fruity accents.
Armagnac is the oldest spirit in France. Produced from a single distillation of white grapes (it takes 6 litres of wine to product 1 litre of spirit), Armagnac comes from the French southwest region of Gascony — the area famed for The Musketeers, good food like foie gras and wine.
The Darroze bas-Armagnac story started with Jean Darroze and his restaurant in Villeneuve-de-Marsan. A highly respected chef enamoured with the southwest’s centuries old traditions and local Landes cuisine, Darroze introduced his son Francis to the culinary arts, the great wines and the fine Gascon eaux-de-vie. Translated as ‘water of life’, it basically refers to fruit brandies except those made from grapes.
By cultivating a taste for tradition and authenticity, Francis Darroze mastered the art of discovering small, low-key and unknown estates on his bas-Armagnac explorations with his knowledgeable and demanding wine-loving father. Their early discoveries date back to the 50s and 60s, and strengthened in the 1970s, with the construction of a cellar dedicated to ageing.

Today, Marc Darroze — a trained oenologist and the third-generation owner of Darroze Armagnac — continues to roam the lands of Armagnac, in search of this golden liquid. Around forty estates contribute to the Darroze collection; the spirits ageing completed and perfected in the Roquefort cellars inside rare and ancient barrels. Several decades of careful ageing in oak barrels are required for the fine spirits to concentrate their expressions of the quality of the place and the vintage.
The Darroze collection offers a true voyage of taste over the infinite variations of terroir, variety and ‘savoir-faire’. Their “Les Grand Assemblage” range of 8, 12 & 20 years; followed by their iconic range “The Unique Collection” of 2004 Domaine de Couzard-Lassalle à Mauléon d’Armagnac, 1999 Domaine de Rieston à Perquie & 1988 Domaine de Lagoue à Hontanx are representative of the name of its original estate, vintage and the bottling date.

Darroze Grand Assemblage 8 Years: Fruity on the nose with hints of candied orange zest and prunes. Smooth and not too oaky, drink it as a fresh and light aperitif neat or on the rocks. Popular in the USA as a base for cocktails.

Darroze Grand Assemblage 12 Years: Aged for 10 years in oak, this Armagnac is subtly spicy on the palate. Allow it to breathe in the glass to release its beguiling, soft aroma of cinnamon and liquorice.

Darroze Grand Assemblage 20 Years: Full of lively character, it flaunts deeply flavourful, rounded tannins and a long finish. Warm on the tastebuds with distinct, mellow ‘bite’ of spice tapering off to subtle chocolate and raisin notes.

Domaine Couzard Lassalle 2004: This golden tipple proffers complex tea and fruit scents mixed with toasty spice note. We also detected notable accents of leather, spice and citrus.

Domaine De Rieston 1999: Deep orange-gold liquid with silky tannins and a long, lingering finish. Delightful Christmassy accents of oranges, gingerbread and toast comes to mind when it hits the tongue.

Domaine De Lagoue 1988: Golden brown tipple redolent with the scent of orange peel, vanilla and cinnamon. Well-balanced with peppery note on the palate and a smooth, long finish.

For more information, please contact Cave & Cellar's Marketing Department, Ashlyn: +6 012-2900 777 or Cynthia, +6 016-7176 379.

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