TASTE THE WONDERS OF AUSTRALIA SHOWCASE

 

Food & beverage retailers, manufacturers, wholesalers, distributors, buyers and local media were treated to an immersive experience of Australian horticulture, dairy, meat, seafood and wine at the “Taste The Wonders of Australia” showcase recently

Coinciding with the 70th anniversary of diplomatic relations between Australia and Malaysia, the “Taste the Wonders of Australia” event was initiated by the Australian Food and Wine Collaboration Group comprising Hort Innovation Australia, Dairy Australia, Meat & Livestock Australia, Seafood Industry Australia and Wine Australia.

 
A strategic, concerted effort to advance bilateral trade and improve market access for Australian food and wine producers through interactive workshops and tastings, the event was supported by well-known chefs, wine and industry experts.

 
Malaysia is Australia’s 11th largest trading partner for Australian agriculture in 2024-25 with exports worth AUD1.8 billion. Malaysia’s rising affluence coupled with a growing middle class and increasing demand for premium imported goods, the market has strong growth potential for Australia’s food and wine sectors.

Horticulture Innovation Australia General Manager, Trade and Biosecurity R&D and Hort Innovation Australia’s Dr Mila Bristow said “we aim to create better understanding of why we grow the premium food and wine. Hopefully it’d lead to greater opportunities and desire for our customers wanting to buy more.”

Dr Bristow continued, “Malaysia is Australia’s 13th largest horticultural export market by value, making it not only an important market for Australian growers but also a big growth opportunity. From avocados and citrus to cherries and almonds, our products are well-represented in premium Malaysian supermarkets, which we hope to see grow even further in the future.”

Chief Executive Officer of Seafood Industry Australia, Veronica Papacosta stated that "Malaysia is a growing destination for Australia's premium seafood exports, especially rock lobster, salmon and sea cucumber. The Food and Wine Collaboration Group offers the opportunity to showcase Australia's high-quality seafood, developing awareness of our unique products and their compatibility with Malaysian cuisine.”

A series of mini seminars such as Understanding Australian Dairy, Cream Cheese and Yogurt; Australia’s Premium Horticulture; Australia’s Seafood Industry: A Sustainable Future; Classic and Contemporary Australian Wine and Aussie Beef and Lamb: Latest Trends and Insights gave attendees better insights into the various Australian products highlighted.

 
Renowned chefs such as Victor Siow, Richard Tay and Peter Rollinson among others were also invited to demonstrate the versatility and attributes of the different products.

NATTOME UNVEILS NEW LOOK WITH BRAND AMBASSADORS

Nattome recently launched its new brand identity and packaging, partnering with Hong Kong actress Michelle Yim and YB Syed Saddiq as brand ambassadors.

 
Invited guests comprising media, customers and business partners witnessed Nattome unveiling its new look and packaging for its Digestive Health and Digestive Remedy product range, with both brand ambassadors in attendance.

Nattome’s founder Jon Lai shared how his own search to overcome acid reflux led him to focus on the importance of gut health, and how Nattome has transcended from a natural gut care solution to being a proponent of digestive health in Malaysia.
 
According to a World Health Organization 2021 report, 1 in 3 people suffer from digestive disorders, and gut-related diseases cited is the fourth leading cause of hospitalisation in Malaysia.

 
According to Associate Professor Dr. Tan Chung Keat of UCSI University, Nattome has been clinically proven to provide relief for acid reflux, bloating, and overall digestive discomfort issues in addition to helping to improve digestive immunity.

 
Member of Parliament YB Syed Saddiq along with Hong Kong actress Michelle Yim also shared their personal experiences on how Nattome proved effective against their digestive health concerns. Now both brand ambassadors are actively involved in raising more awareness about the importance of gut health through natural solutions proffered by Nattome.

The vibrant new look and modern packaging by Nattome reflect the brand’s determination in making digestive health care more accessible and enjoyable for everyone.

Available from Caring and BIG pharmacies, Lai announced Watsons will follow suit on carrying Nattome products. For more information, visit: https://nattome.com.my/

COFFEE RAVE – BREW, BEAT, BERSAMA PUTRAJAYA MARRIOTT HOTEL

Culture, creativity and community take centrestage at the launch of ‘Coffee Rave – Brew, Beat, Bersama’ event hosted by Putrajaya Marriott Hotel.

 
Held at the Lobby Lounge, the lively showcase of flavours, music, and artistry highlighted the collaboration between the Hotel and local artisan coffee brand Hétam. It’s also part of Marriott Bonvoy's ongoing efforts to deliver exclusive experiences for members and guests, creating opportunities for them to discover new flavours, local talents and unique cultural experiences.
 
Ms. Nikie Mok, General Manager of Putrajaya Marriott Hotel said: "Coffee Rave is more than an event; it's a celebration of togetherness, flavours, and artistry. We are proud to create experiences connecting people through meaningful moments; be it through food, culture, or community."

 
Hétam, an innovative homegrown coffee brand founded by passionate coffee artisan Wira, is dedicated to redefining Malaysia's coffee culture. At the Coffee Rave event, guests were treated to Wira’s specially crafted beverages embodying local heritage and inspirations.

Emas was the first coffee concoction we sampled. The name Emas pays tribute to the coffee’s golden hue courtesy of Harum Manis mango – the royal fruit of the north. We love how the fruity sweetness of fresh mango (purée and cubes) tangoed with the warm, robust richness of espresso. A delightfully bright, fizzy, creamy and fruity drink.

 
Inspired by the equatorial spirit of Malaysia, the bold and complex Khatulistiwa bore tropical citrus fruitiness amidst the invigorating acidity of coffee. Passionfruit pulp, a dried orange slice and a rosemary sprig lent the mocktail refreshing and aromatic finish.

 
Echoing our country’s lush rainforests, the earthy and robust Belantara exuded nuances of bright, green fruits layered with full-bodied roasted coffee; its creaminess touched with sea salt to round off the taste profile.

 
Rich and delightfully sweet like kuih seri muka, the Puteri coffee mocktail pays tribute to cherished tradition and treasured heritage. Its pandan green and coconut white hues coupled with the delicate pandan scent and creamy coconut taste juxtaposed against a canvas of espresso is akin to a drinkable form of the much-loved local dessert.

To complement these inventive beverages, Chef Zulkifli Asyul and his culinary team curated a special menu for the afternoon tea event. We feasted on delicious Mee Rebus Lamb Feet, dainty hand-rolled Nasi Lemak Temaki, and Macaroni Cheese in-between sips of those winsome coffee drinks.

Delectable morsels of Ayam Percik Vol Au Vent and Sardine Canapés added to the day’s merriment. Aside from classic Scones with Jam and Whipped Cream, we savoured Durian Cheese Tarts, Macaroons and Kuih Ubi Ketuk.

 
Soulful renditions by Agal Musik livened up the Coffee Rave session while Jessie Art Studio captivated us with a live art showcase. Henna artistry also imbued the proceedings with a cultural touch.

 
The live art piece by Jessie Art Studio was then presented to Ms. Nikie Mok, General Manager of Putrajaya Marriott Hotel as the wrap-up for the Coffee Rave event.
 

AUSSIE MEAT ACADEMY ULTIMATE BUTCHERS' CHALLENGE

 

EZ Meat (Taiwan) emerged as the Grand Champion Butcher, walking away with cash prize of RM2,000, a trophy and award certificate. The team also won Most Innovative Meat Display & Presentation at the Aussie Meat Academy Ultimate Butchers Challenge held recently.

Aimed at advancing the butchery profession by enhancing participants' expertise in meat knowledge, cutting techniques, and essential cooking skills, the Aussie Meat Academy 'Ultimate Butchers Challenge’ is geared towards uplifting professional butchery standards and to reinvigorate and grow the profession in Malaysia.

Supported by Meat & Livestock Australia (MLA) and Investment New South Wales, the competition also sets a new platform to promote the butchery profession and professionalism in support of the foodservice and retail industry.

 
Professional butchery is more than cutting meat; it also showcases the butcher’s skill in deboning, portioning, displaying creative and practical applications, reducing wastage and increasing yields.

A strong butcher’s resume includes cutting and de-boning meat, preparing displays, weighing and labelling products, reducing waste, and increasing yields. In addition, a competent butcher should be familiar with all beef and lamb cuts for various cooking methods and share this knowledge with customers. Precision cutting skill also helps maximise yield, minimise waste, and improve eating quality for shoppers.

Hosted at UCSI University, a total of 16 teams from Malaysia, Singapore, Taiwan, Thailand and Indonesia competed in the event. Participating butchers are from the 40 years old and below age group with at least a year’s professional experience. 

Each two member team comprised of at least one professional butcher. Teams had to work on one chilled Australian beef and one Australian lamb for judging and tasting.

 

 
Khairul Anuar Muhamad who’s a Lambassador and Senior Lecturer II at Taylor’s Culinary Institute, Faculty of Social Sciences and Leisure Management was the Head Judge for the Ultimate Butchers Challenge 2025.

 
Other judges included Adrian Chong, Aussie Beef Mate and Executive Chef of Hyatt Regency Kinabalu; Ridzwan Rasit, Lambassador and Executive Sous Chef, Hilton Kuala Lumpur; Eric Siew, Lambassador and Owner/Executive Chef of ABANICO Your Deli Restaurant; and Richard Tay, Aussie Beef Mate and Head Chef at CALIA, Pavilion Kuala Lumpur.

First runner-up of the Ultimate Butchers Challenge was Central Food Wholesale Ltd (Thailand). The team received RM1,000 along with a trophy and award certificates while second runner-up, Butcher Box Pte Ltd (Singapore), bagged RM800, a trophy and award certificates.

There were also RM200 cash prizes each for Best Meat Display Ideas, Best Value Added Meat Ideas, Best Ultimate Tasting Dish and Best Presented Dish.