Making the cut
September 28, 2019
|Chefs getting ready for the Golden Bull Culinary Competition|
My Best Friend and I hurried down the stairs to Hall 5 of KL Convention Centre, where the biennial Culinaire Malaysia 2019 was being held in conjunction with the 15th edition of FHM on 24-27 September, 2019.
As soon as we stepped inside, we could hear muted but excited buzzing punctuated with wild cheering from the stage area where the Mixology Challenge was in full swing.
MBF and I were headed for the Golden Bull Culinary Competition. We heard that 9 teams were taking part, including teams from Malaysia, Brunei, Indonesia, China, Korea, Taiwan and Thailand. The champion wins a gold trophy and cash prize of RM6,888 while Silver and Bronze winners walk away with RM5,888 and RM3,888 respectively as well as trophies.
At the Culinaire Malaysia 2019 dinner on Friday evening, the winners were announced. The champion was Doubletree by Hilton Kuala Lumpur, with second and third places going to Brunei Catering and China.
The Golden Bull Culinary Competition is owned by MLA (Meat & Livestock Australia) and features the versatility of Australian beef and lamb for Asian and Western cuisine.
|The MLA booth at Culinaire Malaysia 2019|
|Cooking demonstration at the MLA booth|
|The panel of judges in deep discussion|
The morning session of the Golden Bull Culinary Competition was wrapping up and judges were huddled together in conference in the Judges’ Room. We walked around to check out some of the dishes participants presented.
While we didn’t get to taste the food, the creative presentation and aroma were impressive. Asian and Western cooking styles came together in elegant dishes.
|The Brunei team which won First Runner-Up|
We spied dishes such as marble beef striploin with potato mushroom, glazed baby carrot and beef jus, grilled beef striploin with Thai e-sam sauce, served with sticky rice ball and stirfry beef eggplant, lamb chump cabbage ball, spicy & sour soup with pickle cherry tomato crispy rice sheet and lemon gel.
|Coron sauce beef and white curry beef|
|Malaysian lamb satay, stirfried beef, lamb grilled with potato and nasi impit|
|Grilled lamb chump with crispy Papaya Salad and Tamarind Gel|
There were also grilled lamb chump with crispy papaya salad and tamarind gel, lamb satay, stirfried beef and nasi impit with lamb grilled and potato, panfried beef with pulut and masak lemak gravy from one of the Malaysian teams.
|Crispy beef with white sesame and chilli powder and morels stuffed with lamb|
|Fried lamb with crispy almonds and Steamed Beef with Mongolian Onion|
|Panfried beef with pulut and masak lemak gravy|
|Marble beef striploin with potato mushroom, pea flanc, glazed baby carrot and beef jus|
|Fried lamb with crispy almond (left) and steamed beef with Mongolian onion|
The afternoon session teams came up with equally interesting dishes, including lamb kofta, Coron sauce beef and white curry beef, herbal lamb soup, fried lamb with crispy almond and steamed beef with Mongolian onion, crispy beef with white sesame and chilli powder and morels stuffed with lamb.
One thing for sure, the judges had their work cut out for them and it would be a close race to the Gold Trophy.
|Iron Butcher Challenge participant boning leg of lamb|
|Leg of lamb deboned and prepped for cooking|
|Participant Wan Amirul Hisham|
|Mohd Arif Miskintar|
|Mohd Taufiq Hakimie|
|The judges going around to check on the final butchering work|
One of the judges, Chef Ludwig Gaisbaeur, explained: “Some pieces of meat have 2 or 3 muscles separated by connective tissue so chefs should know where to find these and how best to do the separation.
|Display of finished work for judges to mark|
|Murray Pure and Thomas Foods sponsored the meat for the challenge|