Making the cut
|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.
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
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|
first, a quick pit stop at the MLA booth near the entrance; actually, we just
let our noses lead the way after we caught the aroma of meat on the grill. Beef
and lamb from newcomers Murray Pure and Thomas Food from South Australia, were on
display in chillers, with huge wall posters on the various cuts as well as
recipe/guide booklets and samplings for visitors. Murray Pure, Thomas Foods and
Stanbroke also sponsored the meat products for the competition as well as for
the Iron Butcher Challenge.
|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|
the centre of the hall, tables were set up for afternoon session of MLA’s Iron
Butcher Challenge; 21 participants would sharpen their knives and tap on their
knowledge of meat and muscle to win the prestigious title and walk away with
|Leg of lamb deboned and prepped for cooking|
|Participant Wan Amirul Hisham|
|Mohd Arif Miskintar|
chefs were given 1.5 hours to cut and portion beef and lamb into a variety of
cuts for different cooking methods. We watched as chefs Mohd Fauzan Abdul
Rahman, Mohd Arif Miskintar, Wan Amirul Hisham, Mohd Taufiq Hakimie and Nureffendy
sweated as they worked under the watchful eyes of the judges and audience.
|Mohd Taufiq Hakimie|
the time was up, the judges went from table to table to check on the work as
well as offer tips and advice. The judges gave marks for good hygiene practices, cost effectiveness, cleanliness of work
station, presentation, ideas for value-adding (marinating), cuts applicable to
food service, minimising wastage, preparing and boning of carcass.
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.
|The judges going around to check on the final butchering work|
|Display of finished work for judges to mark|
are also judged on whether they have sharp knives, clean work stations, good
hygiene practice, preparation and boning… such as how their skill in boning a leg
of lamb. As for wastage, we check as we go around to see the participants work.”
The beef and lamb for the MLA Iron Butcher Chef Challenge were sponsored by Stanbroke, Murray Pure and Thomas Foods.
|Murray Pure and Thomas Foods sponsored the meat for the challenge |
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