InnoCreative Issue 14

2017

ISSUE 14

The Universal Magazine Cookbook To Enhance Skill and Product Knowledge

KDN : PQ-PP1505(18068)

RM25.00

FOUNDATION

InnoCreative

is supported by a group of influential industry experts and opinion leaders with a shared passion and mutual interest for the cultivation of new skills, acquisition of product knowledge and ongoing pursuit of education.

The magazine serves as an interactive communication platform for chefs, F&B professionals and suppliers to exchange and share information, ideas, viewpoints and challenges with the main aim of developing young talents whilst retaining our food culture and traditions.

Willment Leong

Takashi Kimura

Edmund Toh

Indra Balaratnam Stefu Santoso

Pierrick Boyer

Barry Lloyd

Xu Long

1 Otto Weibel

Dr Rick Stephen

Rose Yong Publisher

Richmond Lim

Marian Eu

Warren Smith

Dato’ Ringo Kaw

Oliver E Soe Thet

Ronald Willie Binati

ADVISOR’S PROFILE

OLIVER E SOE THET

EDMUND TOH

Oliver E Soe Thet is President, Myanmar Chefs Association – WACS and a Global Board member of World Chefs Without Borders. After his first stint in Bangkok (1993), he became the Executive Chef and General Manager of Nikko Hotel Yangon in 1997. Oliver also co-authored the book “The Food of Myanmar” (1999) and has initiated many humanitarian projects in Myanmar. An active promoter of Myanmar’s culture and cuisine through documentaries, movies and TV shows, Oliver is now helping to enhance the skills and knowledge of the country’s young chefs.

A much respected veteran Chef whose career spanned over three decades, Edmund Toh shoulders a dual role – as President of Singapore Chefs Association (SCA) and Director at Singapore Hotel and Tourism Education Centre (SHATEC). Backed by his diverse working stints in integrated resorts, tourism, MICE and events sector in Singapore and overseas, Toh is committed to develop and nurture the next generation of top chefs for Singapore and Asia whilst striving to achieve world class status for both SCA and SHATEC.

President • Myanmar Chefs Association

RONALD WILLIE BINATI Beverage Advisor

Our Mission: To Cultivate New Skills, Assist In The Acquisition Of Product Knowledge And Support On-Going Pursuit Of Education.

OTTO WEIBEL

RICHMOND LIM

Otto Weibel is Director at Ottscott Pte Ltd and a highly respected competition judge recognised by World Association of Chefs’ Societies (WACS). His illustrious career as a chef was forged when he was 16. Besides judging countless international culinary competitions since 1984, Otto Weibel used to be the Director of Kitchens with Fairmont & Swissotel for 26 years.

Consultant Chef Richmond Lim has 32 years of banqueting experience in 5-star hotels and convention centres, specialising in modern cuisine with multi-cultural influences.

The former Executive Chef of the Kuala Lumpur Convention Centre headed a team of 51 chefs and handled many prestigious events there. Chef Richmond is Chef Officer of the Confrerie de la Chaine des Rotisseurs and Chairman of Special Events in Chefs Association of Malaysia. He is also in the Culinary Arts Industry Advisory Panel in Taylor’s University College. He is the author of ‘The Stainless Steel Kitchen: Banqueting Revolution’, a Gourmand World Cookbook Award winner and a finalist in the prestigious 2013 USA Best Book Awards.

Director • Ottscott Pte Ltd

DR RICK STEPHEN

Director of Kitchen • SATS Catering

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As SATS Catering Director of Kitchen, Dr Rick Stephen oversees twelve kitchens that produce thousands of in-flight meals.

Having worked in Canada, the US, and all over Australia, Dr Stephen is also the Continental Director of Asia for World Chefs – an international body with 10 million members in 98 countries covering Asia, Africa and the Middle East. He actively supports member countries through training and seminars and aims to strengthen the Young Chefs clubs in Asia – the industry backbone for the future through the right training and support.

Consultant Chef

XU LONG

Head Chef • The Great Hall of the People, Beijing

As Head Chef of Beijing’s Great Hall of the People, Xu Long has handled prominent state banquets and large-scale functions for more than 30 years. Hailed as Master Chef by the China Central Government

Organization and China’s Master Chef by the China Culinary Art Association, Xu Long specialises in Western and Chinese cuisine.

He is a visiting professor of the Business School of Tianjin University of Finance and Economics and Advisor to the China Western Cuisine Website. Chef Xu Long was a gold medallist in the Sixth National Culinary Art competition. He was named the Best National Chef, Top Culinary Master and Best National Skills in Culinary Art.

ROSE YONG Publisher

Rose Yong is the publisher of InnoCreative Magazine and the founder of Beyond Culinary Studio, a culinary and butchery training centre of excellence for F&B and retail industry professionals. Rose established Team Marketing Strategies SdnBhd, a marketing and public relations company, in 1991. For the past 25 years she has been representing Meat & Livestock Australia (MLA), and currently she is MLA Country Manager for Malaysia, Singapore, Thailand, Brunei and Myanmar. She has successfully boosted the MLA stature through her innovative ideas such as MLA Butchers Club, Butchers’ Logbook, Customer First,

Regional 5 star Banqueting Innovation, Red Majesty Chef and Iron Butcher Challenge.

WILLMENT LEONG

Founder Chairman of Thailand Culinary Academy

As a tireless champion of young chef talent development, Chef Willment Leong shoulders multiple roles in the culinary world: Chairman of World Chefs without Borders, Founder Chairman of Thailand Culinary Academy, Vice President of Thailand Chefs Association and World Association of Chefs’ Societies (WACS) Approved Judge A. Having worked his way as a trainee up to the position of Culinary Director at Raffles Hotels & Resorts (19912012), the passionate chef is generous in contributing his invaluable expertise and sharing of knowledge, and nurturing young culinary talents.

DATO’ RINGO KAW

Chief Operating Officer Atmosphere 360º • Revolving Restaurant

Dato’ Ringo Kaw Fan Chu is currently the Chief Operating Officer of Atmosphere 360 @KL Tower. He is also the Chief Executive

Officer and Executive Chef of Kelana Jaya Seafood Management. Dato Ringo capped his illustrious culinary career with the Five Star Golden and Five Star Platinum Awards

by Les Amis d’Escoffier Society in 2005. He is in the Committee of World Association of Chinese Cuisine and Malaysia Selangor & Federal Territory Ku Su Shin Choong Hung Restaurant Association.

PIERRICK BOYER Pastry Advisor

Pierrick Boyer is an award-winning French pastry chef with more than 25 years of experience. He has worked in some of the world’s top restaurants, including the 3-Michelin-star Alain Ducasse Plaza Athenee in Paris. Besides Ducasse, he has also worked with acclaimed chefs like Christophe Michalak, Pierre Marcolini and Stephane Leroux. He now runs his own boutique patisserie Le Petit Gateau in Melbourne, producing impressive desserts,handcrafted to perfection.

Currently the Head of Programme for Bachelor in Hospitality Management and Foundation in Hospitality at Berjaya University College of Hospitality, Ronald was formerly the President of the Sommelier Association of Malaysia (SOMLAY) for two terms. He also completed his Msc. VINTAGE in Vine, Wine and Terroir Management under the Erasmus Mundus scholar’s programme of the European Union.

As hospitality trainer, he has coached his students in many beverage competitions and won accolades for the university. Berjaya University College of Hospitality has twice won the award for the Best Catering Team ofCulinaire Malaysia in 2013 and 2015.

Ronald’s interest lies in food and beverage sensory analysis, food cultures (beer, wines and spirits) and in sommelier, barista and mixology activities.

President of SCA & Director of SHATEC

STEFU SANTOSO Executive Chef • APREZ

Stefu Santoso is Executive Chef of APREZ Catering and Amuz Group. A TV personality, he is considered one of Indonesia’s best chefs. Stefu was the Manager for Team Indonesia for the prestigious Bocuse D’or 2010 finals in Lyon. He was awarded The Best Chef Overall trophy at Salon Culinaire Indonesia 2005. He is a much sought-after speaker, trainer and judge for various culinary events. Stefu is involved in the Association of Culinary Professionals Indonesia and was its president in 2014.

INDRA BALARATNAM Consultant Dietitian

Indra Balaratnam has nearly 20 years of experience in nutrition and dietetics. A former President of the Malaysian Dietitians Association, Indra conducts nutrition intervention and dietary counselling sessions for clients with diabetes, coronary heart disease and weight issues. She also advises on pregnancy, and nutrition for children and professional athletes at her own practice, The Food Expert Clinic in Kuala Lumpur. She is also a professional guest speaker, media columnist and coauthor of the ‘Healthy Eating – Recipes for the Asian Palate’ published by Marshall Cavendish.

WARREN SMITH Training Consultant

Warren Smith is a specialist in Training, Learning and Development whose vast Business and Management experience and expertise cover teacher-training and extensive consultation roles.

Besides a Doctorate, Master’s, Bachelor Degree and Post Graduate Certificates in Adult Education and Development, Warren holds a Training Certificate IV, a Worker Health & Safety Certificate IV and a Diploma of Business.

As a qualified course writer, developer and online training programme trainer, Warren is well-versed in Organisational Learning, Emotional Intelligence and Best Practice Processes.

MARIAN EU Managing Editor

Marian Eu is a former journalist and was chief sub-editor at the New Straits Times.

She also wrote about food, restaurants, travel and health for the paper under the byline Eu Hooi Khaw and later contributed food articles to The Malaysian Insider, Flavours, Malay Mail and The Star.

Marian has also been contributing editor for a parenting magazine, and writer for Retail Asia. She is the author of “Fresh Ingredients”, a cookbook published by Marshall-Cavendish.

TAKASHI KIMURA

Executive Chef • Cilantro Restaurant

As Executive Chef of Cilantro Restaurant & Wine Bar Takashi Kimura channels contemporary French cooking with Japanese influences. The chef honed his culinary skills in France after completing his culinary apprenticeship in Japan. He was chef de cuisine with the Japanese Embassy in Kuala Lumpur and was also personal chef to the Japanese Ambassador in West Africa. Chef Takashi is an ardent supporter of sustainable local produce, using them in his signature dishes.

BARRY LLOYD

Australian Master Butcher

With over 35 years of red meat industry experience, Barry Lloyd was highly recognised in Asia for his butchery skills and knowledge when he was technical consultant to MLA in educational training for foodservice and retail sector. A qualified master butcher, small goods man and meat inspector, Barry is an active member of the Australian Red Meat Industry Reference Group. He has represented the Western Australian Meat and Allied Trades at the national level in Australia. Barry is also consultant and industry advisor to the Western Australian Food Industry Training Council.

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EDITORIALteam Publisher / Editor-in-Chief Rose Yong Managing Editor Marian Eu Writers Marian Eu Pearly Ling

Managing Editor’s Note In a sense I come from a culinary background, but more to do with the appreciation of all kinds of cuisines served in restaurants, new food products and cooking with them, while writing about them for newspapers, magazines and a media website.

I have met and interviewed chefs and worked with kitchen equipment, but mainly as a consumer.

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MARIAN EU Managing Editor

Editorial Co-ordinator Caroline Hoo

I’m excited to step into the more complex, skills-based and wider world of the food industry. I’m constantly fascinated by new products and fresh produce in the market, the increasing draw to sustainability and green retailing, sophisticated equipment and robotics in the food industry.

I hope my past food experiences will bring to the magazine and our readers a fresh and better understanding of what all these are about.

In this issue of InnoCreative magazine, we focus on the theme of Chilled and Frozen – produce, storing, handling, equipment and trends. We will be introducing new and engaging topics in our coming publications.

Published By Beyond Culinary Sdn Bhd (935369-P) 4-1 Jalan Radin Anum Seri Petaling 57000 Kuala Lumpur T : + 6 03 9054 7008 F : + 6 03 9054 7891 W: www.beyondculinary.com E: info@beyondculinary.com

* The opinions and views of the writers are not necessarily those of the publisher. All photographs and text are the copyright and property of Beyond Culinary Sdn Bhd. Reproduction in whole or in part in any media without permission from the publisher is prohibited. The information contained here is accurate at time of printing but changes maybe inevitable after the mag’s publication. Beyond Culinary and its editorial team shall not be liable for any damage, loss, injury, inconvenience or misinterpretation arising from the contents of this mag.

CONTENTS

Greetings everyone. As the new managing editor of InnoCreative Magazine, I have ventured into a world where food experts rule -- in cooking skills, fresh or prepared ingredients, kitchen equipment and everything else that’s connected with food.

Photographers Shafiq Kong Jeffrey Tan

Printer Weng Hwa Press Sdn Bhd 21 & 23 Jalan PBS 14/9 Taman Perindustrian Bukit Serdang Section 14 43300 Seri Kembangan, Selangor T: 03 8945 1976

FOUNDATION............................................................1 ADVISORS’ PROFILES...............................................2-3

MANAGING EDITOR’S NOTE.......................................4

If you would like InNoCreAtive to feature your event or product, please contact tel: 03-90547008 or email: info@beyondculinary.com CULINARY CUES..................................................32-35 Healthy, Delicious and Versatile, Farmers Union Greek Style Yoghurt

TRENDS & TECHNIQUES...........................................36

At the helm of InnoCreative

Pastry Advisor Pierrick Boyer on chilling and freezing techniques for desserts

EDITORIAL TEAM.........................................................5

SPECIAL EVENT.........................................................37

INDUSTRY DYNAMIC TRENDS..................................6-9

How to maintain quality and safety for chilled and frozen foods

CUTTING POINT..................................................10-13 From Paddock to Plate

CHOICE PICK.......................................................14-15 How to cut and cook Wagyu Beef

FOOD SOLUTION................................................16-19 Knorr, Your One-Step Culinary Solution

SUSTAINABLE SEAFOOD......................................20-23 Chef Seng gets fired up with Australian Golden Trout

CHEFS’ INSPIRATION...........................................24-27

Australian Lamb Innovation with MLA Red Majesty Chefs

BEVERAGE TRENDS..............................................38-39 Beverage Advisor Ronald Willie Binati on frozen beverages that are trending

TRAINING TRENDS...............................................40-41 To Train or Not to Train in Economic Downtimes

WESTERN AUSTRALIAN TOURISM & TRADE ROAD TRIP..............................................42-44 The natural bounty of Swan Valley, Southern Forests and Margaret River

CHEF’S TABLE...........................................................45 Chef Ricardo shines at a Mexican Private Dinner in Beyond Culinary

Nestle’s Professional Full Cream Milk

GLOSSARY OF CONTACTS........................................46

INSPIRING ROLE MODEL......................................28-31

UPGRADE SKILLS & PRODUCT KNOWLEDGE.............47

Kuala Lumpur Convention Centre Executive Chef Hisham Jaafar guides and inspires young chefs

Hone Your Professional Skills and Knowledge Now

.........................................................Inside Back Cover

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INDUSTRY DYNAMIC TRENDS

What it takes for Chilled and Frozen to maintain quality and safety Chefs agree that cold chain management from the source to utilisation is critical in maintaining the quality and safety of the products and Innocreative interviewed 5 purveyors for their tips on how they manage their chilled and frozen stocks and produce from receival to ensure the cold chain is maintained till the products reach the customers.

We spoke to Remi Montariol, Classic Fine Foods Senior Sales Director, Food Service, Lim Soon Aun, Director, BGS Trading Sdn Bhd, Kemal Noviansyah,

Operations Manager, PT. Global Pratama Wijaya, Irene Chin, Sales Manager, New Cuisine Sdn Bhd and Sebastian Chia, founder of Alternative Selection Pte Ltd and Ryan’s Grocery, Singapore.

To maintain their quality when the products need to be chilled, chiller temperatures are set from 3°C to 5°C and strictly maintained. “At 8°C the product will begin to deteriorate and the quality is affected.”

Here are their tips on maintaining the products further in the cold chain process to ensure their quality is maintained. Whether it’s beef or lamb, seafood, cheeses or fruits and fruit juices, they make it their business to strictly ensure chiller and freezer rooms are at the correct, constant temperatures and food safety management system, HACCP and quality management systems are in place to secure tip top condition of the food products.

Caviar Every product needs to be handled differently to maintain its quality. For caviar, it has to be kept at 0°C to 4°C and can be kept 3 months.

Cheese Camembert can be kept 20 to 25 days. A matured camembert gives out a strong smell but some chefs buying it will think it’s off.

Another tip about cheeses: To develop the taste for all cheeses, about half an hour or one hour before eating, put the cheese out at room temperature at between 20°C and 25°C to release the flavour.

Above 25°C the cheese will be sweating and it will be no good.

Fresh, live oysters Fresh, live oysters have to be kept at 3°C or less, for 9 to 10 days. To see whether an oyster is alive, open it and pour some lemon juice on the black strip. If it retracts, it’s still alive. Of course the smell of it will tell you this too.

Truffles Truffles can be kept one week in the chiller in a bowl of rice or a bowl of eggs. The truffle aroma will go to the rice and eggs.

Cereal Controlling the ambient room temperature is critical for products like Kellogg’s cereals and normally an air-conditioned environment to store them is required.

Chilled beef and lamb 6

Chiller rooms are built to store chilled beef and lamb.

Some companies fit in a CCTV and every hour the temperature is documented, which is 0°C to 5°C. The chilled beef comes in cartons, the chiller temperature is set from 0°C to -5°C.

Frozen Australian beef and lamb are stored in a freezer room at -20°C. For the chilled beef and lamb, they are transported in chiller vans to customers, and the temperature is also monitored, at -5°C. To maintain the quality of meat products in the warehouse, importers usually implements ISO 22000, the food safety management system, HACCP and quality management, and provide traceability of the products to the customers who are mainly foodservice end users. They use an electronic data logger to maintain the chilled meat quality. They upload the logger into the system controlling the chillers at below 5°C and the freezers at -18°C on weekly and daily basis. When the meat is delivered in the chiller van or truck to the customer, the customers’ receiving clerks are advised to check quickly the meat against the carton label and purchase and delivery order for the meat items, and store them in the chiller immediately upon receiving them. The importers check quality control sheet to check on the vacuum packing, temperature and meat colour. They bring along a temperature guide as well.

Wagyu beef “The Sher Wagyu beef has a shelf life of 3 months,” said a supplier, “but it is usually all taken up before this time. The meat is stored at -2°Cto 2°C. When it comes in, we would check and put a sticker and label it, with the slaughter date and the weight.

“The beef is delivered to customers in a foam box with ice, as with a chiller truck for delivery, the door is often open and shut, affecting its temperature. Temperature control is so important to maintain the quality of the Wagyu beef. The Sher Wagyu which is not distributed within the 3 months is relabelled and frozen.

Singapore AVA requirement In Singapore, according to the Agri-Food & Veterinary Authority of Singapore (AVA), -12°C is acceptable for frozen but the temperature is set at -20°C for delivery as the doors of the truck are constantly being opened and shut. For a Singapore food importer and distributor his company is HACCP certified, conforming to AVA food safety standards.

Similar to Kuala Lumpur, he also has separate cold rooms for chilled and frozen products. For chilled meat, the temperature is kept as 0°C while for frozen it is -20°C. The cold chain truck for chilled products has the temperature set at -5°C, while for the frozen products it’s -20°C.

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INDUSTRY DYNAMIC TRENDS

Remi Montariol

Lim Soon Aun

Kemal Noviansyah

Director BGS Trading Sdn Bhd

Operations Manager PT. Global Pratama Wijaya

Classic Fine Foods is about dairy products, delicatessen, meat and seafood, fruits, vegetables, beverages and cereal, among others.

Beef and lamb cuts and poultry, frozen seafood and vegetables, dairy and delicatessen products, bakery ingredients and more are at BGS Trading Sdn Bhd.

PT. Global PratamaWijaya is an importer of Australian beef, Black Angus, Sher Wagyu and other quality meat based in Jakarta, Indonesia. The air-flown premium meat is stored in custom-built chiller rooms for guaranteed freshness.

Senior Sales Director - Food Service Classic Fine Foods

Irene Chin, Sales Manager, New Cuisine Sdn Bhd

“ A t 8 º C th e c h il le d p r o d u c t w il l b e g in to d e te r io r a te ”

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New Cuisine imports Australian Sher Wagyu beef, Barbary ducks, pasteurized crabmeat and other fine food products.

“Upon receival of chilled meat, keep it in the chiller immediately. Temperature fluctuation shor tens shelf life of meat.”

Sebastian Chia, founder of Alternative Selection Pte Ltd and Ryan’s Grocery, Singapore He is the founder of Alternative Selection Pte Ltd, a comprehensive organic food importer in Singapore. It supplies certified organic grass-fed and free-range beef and lamb, certified free-range and RSPCA pork, gluten and preservativefree savoury and sweet pastries, sauces and condiments and delicatessen products. He also owns Ryan’s Grocery which offers foodservice and distribution.

It is also an online grocery store. There is also the Gluten Free Store which is online (GlutenFreeStore.sg).

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CUTTING POINT

Origin/Genetics The Australian beef and lamb industry has a history of more than 200 years.

The original animals brought in by the first European settlers in 1788 had been selected for their strength, breeding capabilities and ability to withstand diseases.

They arrived disease-free in Australia after a six-month sea journey from the United Kingdom. The long journey rendered them virtually immune to future diseases.

Australia’s weather conditions and lush pasturelands where cattle and sheep could roam freely were ideal for the production of quality beef and lamb.

This was helped along by intensive research and development programmes.

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Steps to Quality Australian Beef

Livestock – Hygiene, Welfare, Safety Improved animal husbandry, efficient government supervision and rigid quarantine control have ensured the optimal health of cattle and sheep and the quality of the meat. There is also strict control over the importation of livestock for breeding.

Most cattle in Australia are raised on pasture, producing lean, tender and flavourful meat.

Grain-fed beef is from cattle fed on a nutritionally balanced, highenergy ration for a minimum specified number of days. This results in a highly consistent product with a range of marbling specification options.

Animal welfare begins at the farms where the animals are treated properly.

Standards of hygiene are constantly monitored during on-site inspections

by Department of Agriculture Forestry & Fisheries Biosecurity.

The National Livestock Identification System (NLIS) ensures the quality, safety and traceability involving property of birth, saleyards, feedlots through to processing.

In the stockyards ante-mortem inspection is conducted to make sure the animal is fit for slaughter.

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CUTTING POINT

Meat Production All export abattoirs have to be approved and licenced by the government for export production. They must satisfy a rigid set of criteria covering hygiene, quality assurance and product handling as well as a formal commitment to their customers concerning delivery schedules. The premises are thoroughly inspected on a regular basis by independent veterinary officers and representatives from overseas countries.

All abattoirs are required to have an inspector stationed at each export meat abattoir to:  Carry out daily hygiene inspections before operations begin each day.  Monitor quality assurance and meat safety throughout the production process.

Quality Control

Traceablity

The Authority for Uniform Specifications, Meat and Livestock (AUS-MEAT) ensures strict standards of quality assurance are consistently met.

The National Livestock Identification System (NLIS) takes charge of the identification and traceability of cattle, sheep and goats from the producer to the feedlot, agent, saleyard and processor bodies. NLIS Ltd is ISO9001 certified.

SAFEMEAT, a committee consisting of government and industry representatives, ensures all beef and lamb products are of the highest safety and hygiene standards from farm to consumer.

Independently audited systems are in place from animal production through the chain, including transport, processing and export sectors.

Each time that livestock is bought, sold or moved from one property to another, the movement and types of identification tags of the livestock are recorded on the NLIS Database.

The Australian Government Halal Slaughter Program (AGHS) exists to maintain the status and segregation of Halal products after the carcases are declared Halal by accredited Muslim slaughtermen.

The Federal Department of Agriculture monitors all aspects of the program to ensure the Halal product is prepared, handled, packed and stored in a manner that addresses Halal integrity at all stages of production.

All abattoirs are required to have an inspector stationed at each export meat abattoir to:

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 Carry out daily hygiene inspections before operations begin each day.  Monitor quality assurance and meat safety throughout the production process.

Shipping A label is applied on cartons of packaged meat identifying the product and its traceability, with detailed specifications and product code listings.

Plate Different cuts of beef and lamb are used for the different methods of cooking, whether it’s grilling, roasting, braising or sauteeing.

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CHOICE PICK

Thumbs up for Blackmore Wagyu Beef The quality and outstanding flavour of the beef have come about through constant monitoring of every stage in the production of pure-bred Wagyu.

When it comes to Blackmore Wagyu, you have the personal assurance of David Blackmore, the founder of Blackmore Wagyu. “I pioneered the production of Blackmore Wagyu. As an award-winning and internationally recognised producer of 100% full-blood Wagyu beef, our cattle are not diluted with any other breed.”

He monitors every stage of the animals’ life, from conception to plate, with care and accuracy to ensure a consistent and quality product.

“Our supply chain, which took four years to complete, provides greater control over all stages of the production life-cycle. This sets us apart from most other Wagyu brands, as we breed, feed and market all our own animals,” says David Blackmore.

Supplied by Unifrozen, Blackmore Wagyu is highly marbled, meaning the muscle is finely interspersed with monounsaturated fat. The quality and flavour of Wagyu is unlike other types of beef. Some will describe this Wagyu beef as having a smooth/buttery flavour that is intensely sweet and delicate.

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The marbling of Wagyu has also been found to contain monounsaturated fats which, based on research , has shown such fats can assist in reducing cholesterol levels in the body. In addition the marbling gives the beef its “melt in the mouth” texture and tasty juiciness. When cooked, the marbling is absorbed into the muscle, rendering the meat with tenderness and robust flavour.

How To Cut And Cook Wagyu Beef

Calvin Gung, meat specialist from Meat & Livestock Australia, shares cutting and cooking tips on Australian Wagyu Beef.

Premium beef like the Australian Blackmore Wagyu beef demands a special way of handling and cooking it.

Calvin Gung, Senior Technical Consultant with Meat & Livestock Australia (MLA), shares the best way to do this.

Technique in Cutting Wagyu Beef

Cooking Wagyu Beef There are many ways to cook Wagyu beef. Because of the high marbling, Wagyu beef is not suitable for long cooking.

You have to be fast when cutting wagyu beef. If you take too long, the fat in the marbling will melt. Wagyu beef is high-cost beef and you must be careful and fast.

Wagyu beef is best to be cooked quickly and served.

You can do a Wagyu Carpaccio or grill it. It’s good for Western or Asian cooking. But it is not suitable for stews as it is a soft meat, depending on the cut.

Cut across the meat grain because of the small tendons in it. All the small tendons, sinew and connective tissue must be removed so that the meat will be more tender.

Wagyu beef is good for Shabu Shabu, Yakiniku, Teppanyaki and Steamboat. Wagyu beef steaks can be grilled or barbecued, medium to medium rare.

If you are handling a big piece of Wagyu, separate all the parts of a primal regardless of the cut such as striploin, D-rump, etc , or if you want it sliced or for stir-frying.

It doesn’t need much seasoning. Just salt is enough because the meat is very flavoursome.

How to store Wagyu Beef Wagyu beef has high marbling. When you store it in the chiller, put the meat with the fat face up. The temperature for storage must be at -1 or 0ºC. Remove the carton first before putting into the chiller. This is because the meat carton is thick and air cannot penetrate through.

This is a very important point to remember. As Wagyu beef has higher fat content, the meat can go bad quickly.

The right way to enjoy Wagyu Beef Grill the Wagyu beef first without any seasoning and put on a plate to rest for 2 minutes. Put some salt on the side of the plate, slice the meat and dip it lightly in salt or serve it with Japanese shoyu.

In this way you will get the natural flavour of Wagyu beef.

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FOOD SOLUTION Unilever unlocks a whole new world of gastronomical delights with its wide range of delicious dressings and savoury sauces. Embracing global cuisine, Unilever goes to extraordinary lengths to extract the best flavours from premium ingredients for all their products. The aim is simple – creating delicious, simple food that’s full of flavours in the shortest time possible in the professional culinary kitchen. Knorr by Unilever, a trusted brand in the culinary industry, saves time and money while providing consistent quality and taste.

Helping To Manage Food, Time & Labour Costs

Knorr, Your One-Step

Culinary Solution

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1 1 111

1 1 2111 3 2 3 222 333

2 2 222 4 4 444

5 IN 1

STEP

Knorr Golden Salted Egg Powder and Knorr Rock Sugar Honey Sauce is the 1-step solution in preparing frequently ordered Honey Sauce and Salted Egg dishes.

Imagine not having to wash and break eggs; separate, steam and mix the yolks to whip up a salted egg dish.

Just a 1-step process is all it takes. By adding Knorr Golden Salted Egg Powder to the meat or seafood of choice, one can now create a scrumptious salted egg dish within 3 minutes. The 800gm pack readily lets chefs create salted egg dishes at any time and on demand.

Knorr solves your kitchen concerns with Knorr 1-Step Savoury Sauces: Knorr Golden Salted Egg Powder and Knorr Rock Sugar Honey Sauce to showcase your culinary delights

5 5 555

There are many essential factors to manage in professional culinary kitchens i.e. labour hours, productivity, food costs and preparation time. With Knorr’s innovation, creating sumptuous Chinese cuisine can now be done in half the time, is less labour-intensive and more convenient to prepare, portion-wise. No extra time, ingredients and work necessary to precook sauces for hours in the kitchen as Knorr brings its simple and easy 1-step sauce solution to create popular Chinese dishes.

1 STEP

1 STEP

2 IN 1

STEP

1

2

1-STEP SAUCY SOLUTION Did you know that Knorr Rock Sugar Honey Sauce is made from premium yellow rock sugar and real Australian honey? This sauce allows chefs to create honey-based dishes with any meat in 3 minutes, in just one step. Eliminating steps in preparation of a honeybased sauce, Knorr Rock Sugar Honey Sauce will ensure any dishes created will always have the right balance of flavours and consistent eating quality. Whether it is Marmite, Char Siu or honey sesame chicken, the sauce will always be of consistent taste, flavour and eating quality to meet customers’ expectations. Available in a 3000ml pack, Knorr Rock Sugar Honey Sauce comes packed for convenience and easy portioning.

Knorr lets creativity take priority in the professional kitchen. With time, labour and food costs saving, chefs can focus on creating more creative and consistent quality Chinese dishes to satisfy discerning diners in their restaurants. Knorr 1-step savoury sources are the perfect culinary solution in all professional kitchens.

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FOOD SOLUTION

Superior Broth cooked with Oats and Premium Fish Maw 凤凰喜献迎双晖(双雁双飞-双拼) Serving: 10 portions / 份量 :10人份

Ingredients

材料

10 pcs Premium fish maw 250gm Broccoli 300gm Cooked oats 400gm Superior broth A little Hua Diao wine

(Chinese cooking wine) A little Cornstarch

10件 2 5 0 克 3 0 0 克 4 0 0 克

Seasonings

1茶匙 家乐牌鸡精粉 ½ 茶匙 盐 1/3茶匙 糖

1 tsp ½ tsp 1/3 tsp A little

Knorr Chicken stock powder Salt Sugar Knorr concentrated chicken stock

Method

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1. First blanch the fish maw. Then braise the fish maw with superior broth, chicken stock powder, salt and sugar.

2. Take out the fish maw. Set aside for later use.

3. Blanch the broccoli and arrange it on a plate for serving.

4. Take the broth left from the braising of the fish maw, add in cooked oats, seasoning and simmer. Add in the fish maw, thicken the soup with cornstarch and serve with the broccoli.

适量 适量

花胶 西兰花 炖好燕麦 浓汤 花雕酒 芡粉

春临凤舞–罗勒五味鸡 Serving: 10 portions / 份 量 :10人 份

调味料：

少许

Five Taste Chicken with Basil Leaves

家乐浓缩鸡汁

做法 1 首 先 把 花 胶 沸 水 后 ， 用 鸡 汤加入少许鸡精粉，盐， 糖，煨焗片刻备用； 2 . 西 兰 花 用 味 水 沸 透 ， 沥 水 后摆入碟里； 3 . 把 浓 汤 加 入 燕 麦 ， 调 味 料 煮开后放入花胶略煮勾芡 摆入碟里即可。

Ingredients

材料

1.2 kg Whole chicken, cut into half 10 pcs Basil leaves 150gm Julienne cucumber

1200克 10片 150克

Seasoning 1

调味料1：

50gm Knorr chicken stock powder 50gm Salt 50gm Sugar 50ml Soy sauce

50克 50克 50克 50克

Seasoning 2

调味料2：

200gm Rice vinegar 200gm Soy sauce 200gm Sugar 200gm Water 50gm Salt

Method 1. Marinate the chicken with Seasoning 1 for 1 hour and 15 minutes. Heat up oil and pan fry chicken until half cooked and golden brown.

2. Add in seasoning 2 and cook until the sauce thickens. Add in the basil leaves.

3. Put the julienned cucumber on a serving plate. Place the chicken on the julienned cucumber bed and pour the sauce on it. Serve.

200克 200克 200克 200克 50克

原只鸡，开2 罗勒 青瓜丝

家乐鸡精粉 盐 糖 生抽

米醋 生抽 砂糖 水 盐

做法 1 . 将 鸡 用 调 味 料 1 腌1 5 分 钟 ， 起 油 锅 煎 至 鸡 7成 熟 带金黄色。 2 . 把 调 味 料 2 倒 入 鸡 内 收 汁 至起胶，放入萝勒。 3 . 将 青 瓜 丝 垫 于 碟 底 ， 再 把 鸡切件放在青瓜丝上面， 再淋汁即可。

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‘Dragon’ Golden Trout with Herbal Sauce

SUSTAINABLE SEAFOOD

600g Golden Trout, filleted and deboned 1 tsp 1 tbsp 1 tbsp 2 tbsp ½ tsp

Salt Chiu Hing wine Ginger strips Water Cornflour

Steamed Egg

Chef Seng gets fired up with Australian Golden Trout The chef, who’s from the bustling Oriental Cravings Restaurant in 1 Utama, comes up with two recipes for the Australian Golden Trout.

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The Golden Trout and the Rainbow Trout thrive in the pristine waters of the La Trobe River in Victoria’s Alpine region in Australia. These fishes are the choice of Gourmet Premium, the exporter and supplier which sources the highest quality seafood from sustainable farms and aquaculture areas in Australia.

Chef Lau Lib Seng from Oriental Cravings Restaurant in 1 Utama Shopping Centre in Petaling Jaya came up with two recipes for the Golden Trout which has fine and delicate pale pink flesh.

3 large Eggs 300ml Water 1 tsp Salt Beat together and steam in serving plate for the fish, over low fire for 5 minutes.

Omelette for Fish Body 2 Eggs ½ tsp Cornflour combined with ½ tbsp water Beat eggs, add cornflour mixture and fry in non-stick pan rubbed with oil.

Sauce 1 piece Dong quai 5 pieces Yuk chook 1 tsp Goji berries 400 ml Water ½ tsp Salt 1 tsp Cornflour 1 tbsp Chiu Hing wine 1 tube white Japanese tofu, steamed for 3 minutes, then sliced

Method Fish 1. Rub fish fillets, including head and tail, with 1 tsp salt. Add Chiu Hing wine, ginger strips. Combine water with cornflour and add to the marinade.

2. Leave it to marinate for half an hour.

3. Put a large piece of aluminium foil on a plate. Put the thin omelette on the foil.

4. Put the fish fillet with the ginger on it and roll up tightly with the foil, folding both ends tightly.

5. Steam for 20 minutes. Steam the fish head and the tail separately for 5 minutes.

Sauce 1. Boil the dong quai, yuk chook and goji berries in water over a low fire for 10 mins. Add salt, simmer and add cornflour combined with some water, and the wine. Turn off fire.

2. Pour over the steamed fish.

To Assemble 1. Open up the fish rolled in foil. Cut into pieces.

2. Arrange on the plate, alternating with a piece of tofu.

3. Put back the head and the tail.

4. Pour the sauce over it.

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SUSTAINABLE SEAFOOD

Australian Golden Trout with Fiery Volcano Sauce As Australia has a volcanic region stretching from Melbourne to Mount Gambier, Chef Seng thought of a “foh san” or volcano sauce for his first recipe for the Golden Trout. This cold-water fish , from Victoria’s Alpine region, is delicate and is good for deepfrying, hence the Golden Trout with Fiery Volcano Sauce. He even piled up the deepfried slices of fish to resemble a volcano, and doused it with a red fiery “volcano” sauce.

600g Golden Trout, filleted, deboned and sliced into 4cm square slices

Marinade 1 tsp ½ 1 tbsp ½ tsp 1 tbsp 1 tbsp

chilli powder egg, beaten oil salt rice powder water

Rice powder to coat fish Oil for deepfrying

Sauce 3 tbsp oil 4 garlic, minced 4 shallots, sliced 2 tomatoes, chopped ½ tbsp chopped coriander stems 100 ml tomato ketchup

1 tbsp fish sauce ½ tsp salt ½ tsp ground black pepper 1 tsp sugar 3 cili padi 300ml water

“But steaming works well too when I roll and wrap up the fillets and steam them, as in the ‘Dragon’ Golden Trout with Herbal Sauce.”

2 baby potatoes,

boiled then deepfried 2 tomatoes, deepfried

in oil 1 tbsp cooked dhal (boiled in 400ml water with pinch of salt for 15 mins, then drained)

For both recipes, Chef Seng, as he is usually called, deboned the fish. He thought of rolled steamed chicken with herbal sauce and decided to do a similar version, hence the ‘Dragon’ Golden Trout which is visually pleasing and tastes delicious as well.

“There are lots of other ways to cook the fish. If you are thinking of sweet and sour fish, the Golden Trout is perfect for it.”

Chef Seng, 42, has been with Oriental Cravings for the past six years He loves experimenting with new ingredients and is always coming up with new Chinese dishes in his restaurant. The taste of familiar home style or ‘ka hiong choy’ has diners coming back for more.

The chef, who is from Malim Nawar, Perak, has more 26 years of restaurant experience. He has worked his wok in Perak, Johor and Singapore. He still loves turning out “ka hiong” dishes at Oriental Cravings, such as fish seared in a claypot, noodles in myriad styles and braised dishes.

Garnish Deepfried yam strips

Method

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1. Combine the ingredients for the marinade. Put the Golden Trout slices in it together with the head and tail. Marinate for half an hour. Then coat each piece with rice flour and deepfry.

2. Fry garlic and shallots in hot oil. Add chopped tomatoes, coriander stems and cook for a minute.

3. Add ketchup, fish sauce, water and seasonings and let it simmer for a minute. Add cili padi.

4. Put in cooked dhal, stir, then lift wok off the heat.

5. Assemble the Golden Trout slices on the plate together with the head and tail.

6. Arrange the deepfried potatoes and tomatoes round it.

7. Pour sauce over the fish. Top with crispy yam strips.

Method for Yam Strips 1. Cut a large piece of yam into thin strips, wash.

2. Drain the yam, then mix with 1 tsp rice powder.

3. Spread yam on a flat ladle with holes, press another ladle over it and deepfry.

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CHEF’S INSPIRATION

SAY HELLO TO THE NEW LOOK

Nestle Professional® Full Cream Milk

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Nestle Professional® Full Cream Milk debuts a fresh new look, but with the same great taste to meet the needs of business customers.

The nutritional quality and creaminess of the milk come from grass-fed cows which produce better milk. Nestle Professional® sources the milk from Australia and New Zealand where the cows graze freely on the pastures, all year round.

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CHEF’S INSPIRATION

What makes Nestle Professional® Full Cream Milk stand out • It has an enriched nutritional content and a richer, creamier taste.

• It has a longer shelf life as pasteurisation breaks down the fat and keeps it from separating from the milk.

• It stays nutritious, packed with Vitamins A, D, E and K.

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Why Nestle Professional® Full Cream Milk is perfect for foodservice and cafes • A great cup of coffee needs milk with a high fat content. With a fat content of 3.4 grams, Nestle Professional® Full Cream Milk produces a creamy flavourful froth when steamed and accentuates the aroma of coffee beans.

• It also doesn’t need to be chilled, saving valuable storage space.

• It is so versatile and excellent in patisserie uses, cooking and for baristas serving up that perfect cup of coffee.

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INSPIRING ROLE MODEL

Chef Hisham guides and inspires young chefs Executive Chef Hisham Jaafar has just taken over as head of Malaysia’s largest commercial kitchen at the Kuala Lumpur Convention Centre.

Here he shares how he leads and inspires his team to create innovative and memorable dining experiences.

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Executive Chef Hisham Jaafar brings with him more than 26 years of banqueting experience in 5-star hotels and convention centres, 10 years of which have been as the Kuala Lumpur Convention Centre’s Executive Sous Chef.

“On a daily basis, I am in charge of Malaysia’s largest commercial kitchen of 3,157 sqm and responsible for overseeing our culinary brigade of 50 chefs and over 130 kitchen hands. I also guide the team in creating innovative menus that cater to the needs and dietary requirements of multi-cultural and multi-ethnic delegates and visitors,” says Chef Hisham.

“My main goal is to further develop and inspire our worldclass chefs and kitchen personnel so that we continue to ‘push the envelope’ in creating innovative and memorable dining experiences.” His emphasis is on local fresh ingredients to ensure the freshness, flavour and quality of the food, and be as sustainable and environmentally-friendly as possible.

Managing his team On managing his team, he prefers to give them clear directions and let them run with it, yet be ready to offer

guidance and expertise when required. He ensures he is always on top on things so that he knows when his team needs help.“I don’t wait to be called upon for my daily reports, I go and get them, which means plenty of informal check-ins.

or a banquet for thousands, we are always looking for unique ways to create innovative and memorable dining experiences for our delegates and visitors.

R&D focus

“I have been working with the Centre’s team of talented chefs for over 10 years now, so we are very familiar with each other, like a family. We do a lot of R&D as a team. For me, it is not about teaching, it is about sharing knowledge and experience with my team daily.”

Working in a kitchen that focuses on research and development (R&D) and ‘pushing the envelope’ in creating innovative and memorable dining experiences has definitely helped me develop my skills.

Keeping up with food trends

Advice to young chefs

“With global food trends and people’s palates constantly evolving, an essential part of being a chef is learning to adapt to new trends. You need to create something new that doesn’t stray too far from the original concept or dish, yet elevates it. For me, Chef Jason Atherton says it best with: Never let a trend interfere with your food, let it enhance it.

1. A good work ethic and attitude are everything. Step outside your comfort zone and let your creativity and passion for food shine through.

I monitor food trends closely, especially those that we can adapt to our products and offerings.Whether it is a trend that applies to an intimate gathering for 10 people

2. Learn up the basics and try to soak up as much knowledge as possible during your culinary journey.

3. Employ humility and perseverance in everything you do.

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INSPIRING ROLE MODEL

A special way with Wagyu Executive Chef Hisham shares with us a recipe on Wagyu beef and tips on how to cook it right.

The huge amount of fat in Wagyu is also the reason why cooking a Wagyu steak needs to be handled differently from a normal cut of beef.

Use quick-sear cooking techniques like for rare tuna and foie gras, on an open flame, intensely preheated cast iron. However, do not allow the steak to remain in contact with the heat long enough to melt all the fat and cause it to drip out of the meat.

To cook Wagyu perfectly; you need a hot pan and a room temperature steak. Use a heavy pan that distributes heat evenly, preferably cast iron, and make sure it is at a medium-high heat before you place the Wagyu in the pan.

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You also need to make sure the Wagyu is at room temperature, as cold meat cooks unevenly, so take it out of the fridge ahead of time. As Wagyu is a marbled meat, there is no need to add butter, oil or any other fat to the pan when cooking it. However, when using a stainless-steel pan, a small trimming of Wagyu fat should be used to prime it, so the meat doesn’t stick.

Pan seared Wagyu Beef

Pan seared Wagyu Beef, slow braised pulled beef ravioli, horseradish silk purée, parmiggiano sage foam and beef jus gras Serves 4

400g Australian Wagyu rib eye

Method 1. Preheat oven to 450ºF. 2. Put a little oil in a skillet. Rub both sides of Wagyu with salt and pepper. Preheat skillet over a high flame until it starts to smoke.

3. Using tongs gently place the steak in pan. Allow steak to cook for about 3 minutes per side, then place the pan into the oven for a couple of minutes.

4. Remove from oven, put on cutting board or plate and let the steak rest for a couple of minutes.

Slow braised pulled beef ravioli 200g lean brisket joint 10ml olive oil 30g onions, peeled and chopped 5g garlic cloves, peeled and crushed 30g can chopped tomatoes 20ml prepared barbecue sauce 1tbsp honey 1tbsp Worcestershire sauce 100ml hot beef stock 1tsp smoked paprika powder

Method 1. Preheat oven to 150°C. 2. Heat half the oil in a large non-stick frying pan.

3. Place joint on a chopping board and season with salt and pepper. Brown the joint on all sides and transfer to a large ovenproof dish.

4. Add the remaining oil and cook the onions and garlic for 2-3 minutes until soft. Transfer to the casserole dish with the joint.

5. Add tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and paprika. Bring to the boil, cover and slow roast in oven for 3-3½hours until beef is tender.

6. Transfer beef to chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.

7. Roll out pasta dough into thin sheets. To assemble ravioli, brush the egg wash over a sheet of pasta.

Drop the filling mixture on the dough by teaspoonfuls, about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal.

Cut into individual ravioli with a knife or pizza cutter.

Seal the edges.

8. Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Horseradish silk purée 100g Idaho potatoes 2 tbsp fresh horseradish 20g butter 50ml whipping cream 3 tbsp milk

Method 1. Boil the whole potatoes for 30-40 mins, or until tender.

Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.

2. Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes.

3. Stir in 2 tbsp grated fresh horseradish, then season to taste.

Sage Parmigianino foam 10ml 1/2 tsp 25g 5g 2g 30ml

milk soy lecithin grated Parmesan Cheese minced garlic sage low sodium chicken broth

Method 1. Combine milk and soy lecithin in a saucepan; scald the milk. Remove from the heat and whisk in cheese, garlic, and pepper. Let it rest at room temperature for 30 minutes.

2. Strain the milk and discard the cheese and seasonings.

3. Pour liquid into a 1-quart measuring cup and froth with an emersion blender until foam develops.

4. Spoon foam on top of soup

Beef jus gras 15ml beef fat drippings 100ml cups beef broth 10g chopped shallot Salt and ground black pepper to taste

Method 1.

2.

3.

4.

5.

Melt fat in a skillet over medium-high heat.

Sauté chopped shallot until fragrant Pour beef broth into fat mixture.

Boil mixture until the right consistency Season with salt and pepper to taste

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CULINARY CUES

distributed by

Farmers Union Greek Style Natural Yogurt harnesses the goodness of cream, milk and cultures to produce a rich, creamy and tasty yoghurt with important nutrients. It is a natural source of protein and calcium.

Healthy, delicious and versatile

Farmers Union Yogurt

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It makes a quick and wholesome snack that satisfies those hunger pangs. Add it to your favourite cereal and muesli and you have a breakfast to power you through a busy morning at work. For a zesty, delicious dessert, just add fruits, nuts and raisins to Farmers Union Greek Style Natural Yogurt.

For those who work out regularly, and want a more natural way of getting your daily protein, this yoghurt makes a whole lot of sense and is a great addition to your post workout routine.

Farmers Union Greek Style Natural Yogurt was judged the best tasting natural yoghurt in Australia in the 2014 Australian Grand Dairy Awards.

The Farmers Union brand has enjoyed a strong history in the Australian dairy industry since 1888. This award-winning yoghurt is now available across a number of countries including Singapore, Hong Kong and Malaysia. In addition to Farmers Union Greek Style Natural Yogurt, there are lots of other delicious variants to try: Greek Style Light Yogurt, Greek Style Light with Honey Yogurt and Natural Pot Yogurt.

Both Greek Style Light Yogurt and Greek Style Light with Honey have 60% less fat than Regular Greek Style Natural Yogurt.

Natural Pot Set Yogurt is a European-style yoghurt.

You could also add the Farmers Union Greek Style Natural Yogurt or Light Natural Yoghurt to salads, and in your cooking.

33

CULINARY CUES

Grilled Beef Kebab and Prune

Mixed Berries Yogurt Tart

Ingredients

Yogurt Cucumber Mint

Method

500g 200g 100g ½ tbsp 1 tbsp 1 tbsp 1 tbsp 1 tbsp 1 tbsp

½ cup Farmers Union Greek Style Yogurt 30g Cucumber, seeded and diced 10g Mint leaves, chopped 5g Shallots, thinly sliced A pinch of salt

1. Marinate beef cubes with salt, black pepper, coriander seed powder, Cajun powder and oyster sauce.

2. Add in Farmers Union Greek Style Yogurt and keep in chiller for an hour.

3. Skewer the marinated beef cubes together with the dried prunes and green chillies in an alternating pattern to form a kebab.

4. Grill or sear the kebab for a few minutes on each side till well done.

5. For the Yogurt Cucumber Mint, mix all the ingredients till well combined.

Skewers

Beef tenderloin, cubed Dried prunes Green chillies Salt Black pepper powder Coriander seed powder Cajun powder Oyster sauce Famers Union Greek Style Yogurt

Ingredients

Method

1 pc

1.

2.

3.

4.

5.

6.

Ready-made sweet tart shell (about 6 inches in diameter) 250g Farmers Union Greek Style Yogurt 2 pcs Gelatin sheets ¼ cup Fresh milk ¾ cup Honey 300g Mixed berries Icing sugar (optional)

Soak gelatin sheets in ice cold water till they soften.

Strain and set aside.

Heat the fresh milk but not to boil.

Add the soaked gelatin sheets and stir till well combined.

Add honey and stir again.

Let the mixture cool down for a while before adding the Farmers Union Style Greek Yogurt.

7. Pour mixture into tart shell and leave in fridge to chill and set for approximately an hour.

8. Top with mixed berries and icing sugar.

9. Serve immediately.

Note: Beef can be substituted with other meats of your choice.

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35

TREND & TECHNIQUE

Blast freezing keeps desserts fresh if utilised properly

Pierrick Boyer our Pastry Advisor makes the most amazing desserts at his award-winning Le Petit Gateau in Melbourne. Here he reveals how he does it, and gives tips on chilling and freezing desserts.

“Chilled and frozen food is a crucial part of our day-to-day operation and businesses. Having the correct machine adapted to specific work is so important! It can be costly, so asking the advice of experts is extremely important and will save you money in the long run. This can maximise your productivity and efficiency for your team.

IQF is an important part as I have been using the blast freezer throughout my 27 years in the business. Most of my desserts are baked or assembled, then blast frozen, cut, glazed and placed in freezer holding cabinets.

I pretty much blast freeze all baked cakes, straight from the oven, praline mud cakes, Brownie Passion (voted Amazing Cake in ‘The Age’) and all entremets.

We roll our croissants and Danishes once a week, blast freeze them, then proof them overnight, for every morning baking session when the restaurants and pastry shop open.

The defrosting cycle is 1 hour so our turnover is very quick. They are always the freshest products in the shop.

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Keep in mind that certain ingredients do not freeze well as when the desserts are defrosted, they don’t look the best. For example, chocolate will attract more moisture while strawberries will get watery and break down even more.

We have a large 15-rack blast freezer, one 6-door holding cabinet which is great for glazed cakes. We can glaze our products once a week and maximise productivity. If you only have a walk-in freezer, the products will have a lot more condensation. We have also a large walk-in freezer for the bulk items.

Most likely our products will be utilised, sold before 2 weeks. When they are stored properly, they are protected and there is no ice build-up, even up to 3 months.

I’m talking about the core product here, not the finished product with a chocolate or fruit glaze. I would not keep this product in the holding cabinet for more than a week, as the aesthetics won’t be as great as when it’s freshly finished.”

Instagram, Twitter, Pinterest : @pierrickboyer

SPECIAL EVENTS

Australian Lamb Innovation spearheaded by MLA Red Majesty Chefs MLA Red Majesty Chefs participated in a culinary journey to upgrade their skills and knowledge on beef and lamb.

In this Australian Lamb Innovation Workshop held on 10 May at the Mandarin Oriental Hotel, Singapore, they were given an opportunity to showcase signature dishes of beef and lamb utilising non-loin cuts to more than 80 Chinese masterchefs in the workshop.

These RMC Chefs had gone through training for banqueting, R&D sessions, recipe trials and development with beef and lamb, including understanding the Australian Meat Industry from farm visit to meat production, traceability systems and production of quality meat in Victoria early this year.

It was a beneficial and new learning and sharing experience for these young chefs.

37

BEVERAGE TRENDS

Watch Out, These Frozen Beverages Are Trending!

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Ronald Willie Binati, our Beverage Advisor, explains the different frozen beverages, what is trending among the millennials and ways to capture the lucrative market.

The next time you run out of ideas on what beverage to order, look through the restaurant’s menu for frozen beverages and you might find one that excites your tastebuds.

me-up. Small cafes and restaurants are now creating their own versions of this popular drink, which are not only exceptionally good but sometimes outrageous in flavour and presentation.

Frozen beverages are drinks blended with ice into a thick consistency and added with ingredients like artificial flavourings, sweetener, dairy products and alcohol. This type of beverages is popular especially in warm tropical South East Asia, particularly in Malaysia. An example of a simple frozen beverage is the Slurpee® slushie sold in 7-Eleven stores,which consists of carbonated flavoured drinks that are continuously churned to maintain the crystallized ice structure.

Lastly, frozen cocktails are simply cocktails that are blended with ice, more like an ‘adult’ version of a milkshake sans the milk and sweeteners. Classic frozen cocktails are frozen daiquiris, margaritas and pina coladas, cocktails that are from the ‘tropical’ drinks families. They have rum as the base and added with fruit juices and fresh ingredients.

Other frozen beverages include milkshakes and smoothies, frappes and frozen cocktails. So, what are the differences between these beverages? The ingredients added to each basically make up how they are categorised. Milkshakes and smoothies are frozen beverages that use dairy products as the main ‘thickeners’. Milkshakes are made with ice cream, milk and sweet flavourings, creating what young people say, the ultimate comfort food. Sweet, thick, creamy and milky, these milkshakes carry popular flavours such as chocolate and banana, strawberries and peanut butter.

High volume restaurants that serve milkshakes normally use pre-made milkshake powder added to ice cubes and blended. It is more cost-effective than using ice cream.

This milkshake powder is offered by many food services ingredients suppliers and comes in many flavours as well.

The difference between a milkshake and a smoothie is that, instead of using flavourings, a smoothie combines fresh fruits and vegetables together with either yoghurt, sorbet or non-dairy alternatives such as almond milk, soya bean milk and even coconut, making it a healthier alternative.

Frappés are coffee-based frozen drinks. The coffee chain, Starbucks® has trademarked Frappuccino, a coffee-based drink blended with flavouring, milk and cream. An ice blended coffee drink is perfect for a hot, mid-day pick-

The cocktail fraternity is an evolving one with more and more variations found in bars and pubs. According to marketwatchmag.com, frozen cocktail trends post 2016 will no longer use the blender to make frozen cocktails.

Instead liquid nitrogen is used to freeze the alcohol, like how it is used in molecular gastronomy.

With all these frozen beverages, the consumer is spoilt for choice. In my opinion, restaurateurs should monitor the trend when deciding on the beverage menu. Now, these types of beverages are adored by the Millennials or Gen-Y, those born in the late 80’s and the 90’s. Refrigerated and Frozen Magazine reported that this generation is expected to spend more than US$200 billion on these beverages in 2017 alone. Based on my observations, there are 3 current trends that will continue in 2017: 1. Instagram worthy beverages

Millennials are always connected to the social media and they love anything that are Instagram worthy even if is just a glass of Starbucks® caramel macchiato!

Therefore, a carefully thought creative beverage presentation is a must in order to attract them.

2. Localized flavourings The use of local ingredients and flavours is a big thing now for beverages. The use of palm sugar or ‘gula melaka’ to create a cendol-like milkshake, or an ‘assam-laksa’ frozen cocktail are just some examples that are trending now. Innovating and localizing a product to suit local tastebuds are the way to go. Even McDonalds® recently launched its version of ‘cendol’ flavoured cone ice cream. Doesn’t that say something about the current trend in F&B? 3. Green and Healthy The use of vegetables in beverages and the notion of ‘healthy’ beverages are the ‘in’ thing nowadays. Just look at the number of healthy beverages kiosks around Kuala Lumpur. Brands such as Juiceworks® and Boost Juice® which offer frozen beverages mixed with fruits and vegetables, yoghurt and other healthy ingredients like chia seeds and wheat grass are now the drinks of the masses. This trend of health-in-a-cup will continue as more people become aware of healthy eating. Not only that, terms such as ‘gluten-free’, ‘lactose-free’, ‘low fat’, ‘raw diet food’ and ‘paleo diet’ are some of the current health trends that beverage operators should also take note of.

In short, F&B operators should listen to what consumers are asking for. Last time, maybe the reason for returning guests is because of the foodmenu variety but now, the pull factor may also be beverages.

Hence operators must research on which beverage menu suits their current food offerings while not involving a big operational overhaul to serve these beverages.

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TRAINING TRENDS

To train or not to train?

That is the question Training consultant WARREN SMITH advocates maintaining a training program during economic downtimes. This is to nurture a more innovative and competitive work team in anticipation of better times.

Faced with economic and geo-political uncertainty, companies make decisions about the future: Cut costs and staff to protect profits and ride out uncertainty in a survival mode or, prepare themselves for the future by being innovative and more competitive.

Training and development cost cutting is an easy target and may bring shortterm profit benefits. However, it may reduce future earnings and productivity, leaving staff unprepared to meet new challenges in an economic upturn.

Post GFC Research has shown that training and development maintained during an economic slowdown has a significant benefit. Properly managed it can generate innovation, development of new skills, products and services. Staff capabilities will grow, as well improving morale and staff engagement. Maintaining a training program, albeit limited, is better than not having one at all.

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Tips for training during economic downtimes The most common response in an uncertain economic or geo-political time is either to cut costs, overheads, functions and focus on basic operational activities, or be smart and use it as an opportunity to retune, restructure operations and innovate for the future.

Here are six strategies to ensure training and development are important tools that prepare staff for the future.

• Short training programs o Short intensive courses to improve the quality of service will quickly differentiate you from your competitors. There is real value in content-rich, short face-to-face training. Apart from the skills or knowledge, the human connection can enhance staff morale and improve services.

• In-house training:

o Identify existing skills of the staff and use them as internal talent, to conduct training. Training costs are kept low and it boosts the esteem of the staff. o Create in-house Communities of Practice (small groups of staff) who share ideas, resources, knowledge and skills.

• Train managers and team leaders

o Managers often are unable to manage effectively in challenging times. Developing their skills reduces costs of poor decision-making and creates readiness for the good times.

• Re-design training to meet actual needs

o Review current training and find out if it is effective.

Design new training opportunities by streamlining training methods and approaches to become a continuous learning organisation, using the downturn as an opportunity to learn and grow.

• Technology– effective approaches

o Technology can make information accessible, either informally or formally from anywhere by using smart phones, tablets as well as PC’s.

o Advantages of this form of learning are

• Cost effectiveness. Once created and set up, operating costs are minimal and can be easily integrated into a wider blended learning program

• Quality of training is controlled, consistent and fits organisational needs and can be easily modified to meet changing needs.

• Courseware can be distributed to any part of an organization instantly and efficiently. o Use webinars rather the external training or conferences. Skype or Face Time can be useful tools in short-term small group training experiences. o On-line learning courses, Micro – learning, Social media, Mobile learning, Podcasts Twitter – chats and short Videos (2D or Virtual Reality) are all available tools to assist or operate low cost training opportunities.

o Use the company website and set up internal blog spaces where ideas and knowledge can be shared (communities of practice) to keep staff engaged and valued.

• Self- paced learning

o Setting up self-paced learning using projects, case studies or research-based activities are easy to create and cost effective as it doesn’t intrude into daily work time. Blended with approaches provided by information-based technologies mentioned above, this approach can be engaging and effective for the learner and beneficial for the organisation.

• Conclusion

Companies regardless of size can take advantage of an economic downturn by becoming a learning organisation and using a few simple low-cost training and development approaches to maintain morale, become more competitive and prepare for the upturn.

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WA TRIP

Our Western Australian Tourism & Trade Road Trip Food and wines in Western Australia were the top draw among our group of chefs, food importers and media from Malaysia and Singapore on our recent trip there.

The visit was also timely as our group had the opportunity to attend the annual Margaret River Gourmet Escape at the Gourmet Village in the Leeuwin Estate.

They were very keen to learn more about food sourcing and processing. As Western Australia is a significant trading partner and a highly popular destination for visitors from Singapore and Malaysia, the road trip was tailored to showcase the potential of the food industry and Western Australia as a compelling tourist destination known for its quality red meat, gourmet produce and products.

It was all about great wines and food at the Platinum Lounge and at the different stalls in the Gourmet Village.

We tasted wines at Howard Park and feasted at a wine dinner at Cullen winery.

We were the lucky 13 in our group, travelling for six amazing days with the objectives of discovering the tourism aspects of Western Australia while meeting the people behind the lamb and food production, quality fresh produce from farms and owners of award-winning wineries, distilleries, dairies and confectioneries. We did a lot of tasting and eating too.

The Western Australian familiarisation trade trip was sponsored by Tourism Western Australia, in collaboration with Western Australian Trade and Investment Office. The visit was featured in several TV broadcast initiatives on ‘Food Sourcing’ by Tourism Australia in 2012-2014 with Tourism Western Australia. Meat & Livestock Australia (MLA) assisted the trade trip with few high profile chefs to participate in the program.

Follow us as we travelled from Perth to Swan Valley, Katanning, Albany, Manjimup and Margaret River…

Day 1 Check-in Mercure Hotel in Perth, followed by a short guided tour of Perth City, dinner then back to hotel in Perth.

Day 2 It’s an interesting day in Swan Valley with Sasha Stone, who tried to squeeze in as many stops as possible from Mondo Nougat and nuts, to wineries, distilleries and then back to our hotel in Perth.

Day 3 - A five-hour journey from Perth to Albany On our fascinating five-hour journey to Albany, we stopped in Katanning to visit WAMMCO Abbattoir which produces the world renowned Wamco lamb. We were treated to a fantastic lunch at West Cape Howe Winery. Four of their wines are in the 2016 top 100.

We had XXL fresh sweet strawberries from Handasyde, tasty Mount Barker chicken and delicious Wamco lamb, abalones and Albany rock oysters which were creamy and superb. The vegetables were crunchy and sweet.

Pairing with the wines was heavenly.

The scenery in Albany is enthralling, surrounded by the sea and we felt so refreshed and calm. In the evening, we were treated to a sumptuous variety of canapes, cocktail, wines and ice cream desserts at the Great Southern Festival Launch, then back to Dog Rock Hotel.

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Day 4 From Albany, we travelled north to Southern Forests, a cooperative council initiative which promotes quality produce like avocados, figs, potatoes, fruits, meat and seafood, cattle, wineries, marron and trout fresh from

the farms. At the Southern Forests Commission, we sampled the best fruits, seafood, avocado, etc. Then we were on an amazing visit to strawberry, vegetable and cattle farms.

Day 5 We were right in downtown Margaret River & the South West region where our group had breakfast in the Farmers Market. The aroma of the coffee and yummy cheesy pancakes, cakes, breads and desserts were hard to resist.

The dinner was organised by South West Development Commission. Our overnight accommodation in Margaret River Resort was comfortable, functional with good facilities including bicycles for a free ride, etc.

Day 6 Our first experience visiting the Gourmet Village at the Margaret River Gourmet Escape. We were ushered into the Platinum Lounge where there was plenty of good food and Leeuwin Estate wines to pair it with.

In this lounge, we saw Nigella Lawson chatting with her entourage before she appeared on stage in the Gourmet Village to give a talk to the audience. In the evening, we were at the Cullen Winery for a six-course dinner. The dinner was completely sold out that night, but we had the opportunity to take a group photograph with Rick Cullen and the legendary Vanya Cullen, chief winemaker and managing director of the winery.

Day 7 Our bus took us from Margaret River directly to Perth International Airport in a three-and-a-half-hour journey where we bade farewell to our Singapore comrades.

They took a later flight.

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WA TRIP

Natural Bounty of The Southern Forests The Southern Forests, 300km south of Perth, are a region of abundance in fruits, vegetables, seafood and livestock.

More than 50 varieties of fruits, vegetables and nuts are produced here and these include apples (it’s the home of the wellknown Pink Lady apple), strawberries, cherries, tamarillo, avocados, broccoli and potatoes, among others. It’s also famous for black truffle.

Wineries that produce award-winning wines are in the Southern Forests. Dairy, cattle and sheep farms are here, while marron and trout are reared in pristine conditions.

The Southern Forests are in the Shire of Manjimup in Western Australia and include the major towns of Majimup, Pemberton, Northcliffe and Walpole.

The Southern Forests Food Council Inc, which comprises 400 members, is working to promote the region’s produce.

44

Said Bevan Eatts, council, “It’s been we launched the Genuinely Western

chairman of the three years since ‘Southern Forests Australia’ brand

to promote all the produce of the region. Our objective is to build consumer awareness of this produce and build the region’s reputation for quality food. We have already started exporting to Hong Kong and Singapore.”

Our group of Malaysian and Singaporean chefs, restaurateur, food importers and writers had visited farms in Manjimup producing avocado, strawberry, brassica and black truffles, got up close with Black Angus cattle and a grip on live marrons.

We tasted giant, sweet strawberries from Handasyde, creamy avocados, the Pink Lady apples, marron and of course premium lamb and beef in our meals.

CHEF’S TABLE

Chef Ricardo shines at a Mexican Private Dinner in Beyond Culinary Mexican Chef Ricardo Lujan cooked up a storm and impressed more than 20 guests in a private dinner at Beyond Culinary Studio in May. The chef presented a four-course authentic Mexican menu beginning with Antojitos or Amuse Brouche, continuing with Trout Escabeche, Aussie Beef Taco, Guadalajara Style, Rack of Lamb Pepianwith pumpkin seeds and Tomatillo-Poblano Chilli Gravy and ending with Tequila Flambe Seasonal Fruits, Ricotta Cheese and Macadamia Ice-cream.

He also hosted a Mexican Fiesta buffet with tacos with eight different fillings, salsa and desserts at Las Carretas in Ampang, Kuala Lumpur and a set dinner in Subang Jaya. Both were sold-out events.

The award-winning chef is from Guadalajara, Mexico, and was most recently working as Executive Chef/ F&B Director at the Belmond Governor’s Residence in Yangon, Myanmar.

Chef Ricardo has 17 years of experience in Mexican cuisine, beginning in his home city of Guadalajara, the cradle of Mexican gastronomy in Western Mexico.

We were in the Chestnut Grove Winery, visited the Truffle & Wine Co. and its truffle farm, and tried potato chips hot from the fryer at Bendotti Exporters which grows potatoes and manufactures a wide range of products.

There was also a visit to Fresh Produce Alliance whose facility produces natural and nourishing food with avocados, fruits and vegetables under the Avovita, Truu and Born Pure brands. “Born Pure” is about baby food, so delicious and nutritious that even adults can enjoy it. We did!

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Learn from our Sous Vide expert Chef Victor Siow. This chef is a firm believer in serving innovative, great-tasting and tender steaks to guests at his Mexican restaurant, Las Carretas – he shares his real time experience and know-how that is proven over the years of R&D.

Professional Course on Developing Special Diets for Customers in Foodservice July 27, 2017 Are you in the know about gluten-free, lowfat and sugar-free diets for special customers’ needs? This special menu does not have to be boring as the hands-on session allows participants experience the difference. Learn also how to manage menu and food costs for customers with special diets.

Our Professional Course on Developing Special Diets for Customers in Foodservice is specially tailored for chefs, to help them understand about special diets for customers and how they can substitute products in a hands-on and theory session. Learn the correct formula from dietician Indra Balaratnam.

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If you want to gain profitability in your restaurant catering business, here’s the course for you.

Professional Course on Fine Classical Indonesian Cuisine August 8, 2017

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Beyond Culinary Sdn Bhd is the ‘first-of-its-kind’ culinary and butchery educational platform. A recognised Training Centre of Excellence, Beyond Culinary aims to arouse curiosity and awareness, upgrade skills and knowledge on food products from the source to your plate for chefs, F&B personnel and retailers.

Are you a culinary enthusiast or butchery specialist wannabe? A budding chef looking for fresh inspirations and ideas? An experienced industry insider ready to share your gastronomic ideas with the world? Want Innocreative magazine to feature your chef, restaurant, special event or groundbreaking ideas? Keen on our professional courses and activities?

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