AUSSIE BEEF AND LAMB HOSTS SUSHI-MAKING MASTERCLASS WITH CHEF CASH FONG

(left-right) Rose Yong with Chef Cash Fong and Melanie Harris

Have you ever tried making sushi with halal Aussie beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.

Rose Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur and Tung Lok group of restaurants’ Japanese Executive Chef Cash Fong (below right).

Chef Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.

In her short speech, Harris said “Australia is recognised as a leading exporter of premium quality beef and lamb. Our commitment to sustainability, integrity, and quality has been unwavering. We take pride farming practices emphasise animal welfare, environmental responsibility, and responsible resource management. 

“Australia has consistently showed its dedication to delivering products of exceptional taste and nutritional value. Our lush pastures and stringent quality control processes ensure the meat we export is not only succulent and flavourful but also meets the highest safety standards.” 

Affirming Australia's beef and lamb have a special place in the hearts of Malaysians, she said “this gathering is a testament to the shared appreciation for culinary excellence. The harmony between Japanese and Australian flavours is a culinary symphony reflecting our commitment to quality and collaboration.”

As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.

(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass

Local media members also had a first-hand sushi-making experience using Aussie beef before they sat down to try some of the #DinewithChef specialities. 

Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing most delicious.

The Double Boiled Soup with Beef Short Rib, Tomato, Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the cubes of beef lent textural interest to the clear and flavourful broth.

Another notable offering was Gyu Tataki (RM128) – slices of briefly seared beef which we mixed with quail egg then savoured along with cherry tomato, ice plant and ponzu sauce.

Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was on-point. 

Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).

Banana Ice Cream topped with macaron and mango boba in a waffle cone brought the curtains down on our afternoon with Aussie beef and lamb.

For enquiries and reservations at THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com

 

MALAYSIA TAKES A SHINE TO FRESH APPLES OF POLAND

European apples from Poland drew thousands of visitors at the recent Malaysian International Food & Beverage Trade Fair in Kuala Lumpur. The famous orchards of Grojec took centrestage at the beautiful Polish pavilion where a trade mission of Polish fruit growers interacted with trade fair attendees.

President of the Fruit Union Association, Piotr Janota (left) said: “After meeting with representatives of several large fruit importing companies, we are happy to know Malaysians are eager to buy Polish apples. After two years of marketing campaign, we will be able to increase the sales of Polish apples to Malaysia.” 

Poland is the biggest producer of apples in Europe and globally, its production is second only to China and on par with the US and Turkey. Good soil and mild climate make the country conducive for growing apples whilst cultivation technology and the growers’ know-how and experience help to Polish apples stand out in the international marketplace.

 

Co-financed by the European Union campaign “Gift from the Polish Orchards, Apples from the Heart of Europe”, Polish apples entered the Malaysian market last year. Currently, only Gala Apples – medium sized apples with smooth, slightly shiny and yellow-red skin are imported into Malaysia. The sweet taste and delicately crunchy flesh make it popular with locals.

As part of the campaign, an Apple Day event was held at Taman Tugu Park in June with the cooperation of the Embassy of the Republic of Poland. Several hundred kilograms of Polish apples were distributed to park visitors; denoting Polish apples as a great companion for walks and as a travel-friendly snack.

Janota said Polish fruit growers take care of every production stage: from growing, sorting and packing to transportation. Environmental protection and sustainable production methods coupled with a rigorous control system ensure the eating quality and safety of the apples for consumer consumption.

For more information on Polish apples, visit: www.bestapples.eu

GIFU SPECIALITIES TAKE CENTRESTAGE AT KAMPACHI

Ayu fish and Hida beef from Gifu Prefecture will take centre stage at Kampachi restaurant, EQ Kuala Lumpur from 17 – 23 July.

At a special dinner graced by Gifu Prefecture Governor, Hajime Furuta (2nd from left) and Ambassador of Japan to Malaysia, His Excellency Katsuhiko Takahashi (2nd from right), we were treated to Gifu’s native produce: Kikurage mushroom, Shungiku (chrysanthemum greens), and Gohei-mochi complemented by a selection of sake such as Tamakashiwa (award-winning Junmai Daiginjo with well-balanced, muted melon sweetness and fresh acidity) and Hyakujuro Akazura (smooth, super dry Junmaisyu with rich aroma reminiscent of cooked rice).

Located between Tokyo and Kyoto, Gifu Prefecture is a haven of natural beauty, nestled amidst the breathtaking Japanese mountain range. Its pristine rivers and lush forests, fresh environment and sustainability practices make Gifu known for its exceptional agricultural produce.

Furuta said: "Gifu is blessed with abundant agricultural products, and we are thrilled to promote them beyond Japan. We are committed to sustainable farming practices and preserving the unique landscape of Gifu."

Furuta then presented Kampachi with the ‘Recommended Overseas Gifu Ayu Restaurant’ certification by the Globally Important Agricultural Heritage System (GIAHS) and ‘Ayu of the Nagara River System’ Promotion Association; making the restaurant the first in Malaysia and second in the world to receive the honour.

Guests were then treated to a sumptuous dinner of Ayu fish and Hida beef prepared by Kampachi Japanese chef Yusuke Ishigami. Also known as sweet fish, Ayu can only be found in the purest and cleanest waters especially in Gifu’s Nagara River.

Cherished by the local community for centuries, the river also helps to give rise to and nurtures traditional "Cormorant Fishing" with 1,300 years of history; and "Hon Mino washi paper", handmade Japanese paper registered as a UNESCO Intangible Cultural Heritage.

Raised in several facilities in Gifu Prefecture using clean, natural spring water under strict hygiene and temperature control, sustainably farmed Ayu fish is now available year-long.

Fine, tender with beautiful marbling, Hida Beef’s melt-in-the-mouth texture, and rich aroma and taste gained widespread recognition when Hidagyu achieved top honours at the 8th All-Japan National Wagyu Cattle Expo in 2002, held in Gifu Prefecture. Its continued success at various Beef Cattle Expo in 2012, 2013 and 2015 has made Hida Beef highly sought-after by discerning food lovers.

Our Gifu dinner commenced with Ayu Kanroni, simmered sweet fish in sweet soy sauce. The surprisingly firm albeit boney fish had fine flesh; its stomach was roe-filled. I like how the caramel-like shoyu that enhanced the fish’s natural sweetness.

The raw slices of Hida Gyu Carpaccio gave my jaw quite a workout. Luckily, the pleasant meaty richness accompanied by fresh greens and baby tomatoes made sampling the beef a distinct experience.

Sweet memories of my sojourn to Takayama returned when I sampled Ayu Shioyaki, grilled sweet fish with salt. We learned how to debone the fish by flattening the curvy Ayu with our chopsticks then gently pulling the tail to dislodge the whole vertebrate. The flesh was delicious and sweet, accented by a hint of salt.

True to all the key characteristics preceding it, the Hida Gyu Misoyaki – Hida beef with homemade miso didn’t disappoint. Served medium rare, the thickish beef slices tasted almost buttery on the palate. We love how the savoury miso with an imperceptible tinge of heat added a tantalising dimension to the meat.

For the speciality of Ayu Gohan (rice with sweet fish), the chef grilled the fishes separately then deboned and filleted them. The fish bones are used to make fish stock to cook the rice. To serve, the fish fillets are placed atop the cooked rice for presentation before everything was mixed together. While the rice tasted acceptable, the fish was too broken up to make its presence felt.

We enjoyed every drop of the Nameko Misoshiru, a soulfully satisfying miso soup with nameko mushroom. These small, amber-brown mushroom with a slippery gelatinous coating along with kelp added textural interest to the yummy broth. 

Dinner wrapped up with Gohei Mochi, a speciality of Central Japan, the skewered flat rice cake with sweet miso apparently is shaped like waraji (a traditional sandal). The soft rice cake texture reminded me of our ketupat; the miso paste with a sprinkling of coloured sesame seeds on it was more salty than sweet. The generous coating was a tad overwhelming on our tastebuds but it slowly grew on us the more we nibbled on it.

For me, the dinner was a memorable throwback to my trip to Takayama. Should you wish to embark on the culinary tour of Gifu, the menu of Gifu's bounties starts from RM60.

Advance reservation is required – for reservations at Kampachi, email: kampachi@equatorial.com or visit: https://linktr.ee/KampachiOfficial