I have been dining at Mios Kitchen for some time as there’s a branch which is very near to my housing area. I must say that their food is delicious and suits my appetite very much. They offer western and fusion cuisines at super affordable prices.
Grilled Premium Lamb ChopDaging Salai Masak Lomak
When I went that day, I tried their Grilled Premium Lamb Chop and Daging Salai Masak Lomak. Seriously so tasty. The lamb chop was really juicy and thick, sides with fresh salad and a corn cob. And the price is RM30.90 only. I like the Daging Salai Masak Lomak too. Cukup pedas and flavourful! Taste even better with rice.
Fruit juiceSago Gula MelakaBread Butter Pudding
As dessert, I had a bowl of Sago Gula Melaka and Bread Butter Pudding. Not too sweet, just nice to my tastebuds. I like the Sago Gula Melaka as I can adjust my own sweetness with a sachet of gula melaka that comes together. Completed my meal with refreshing fruit juice. There are many other drinks options too like mocktail, ice blended, coffee and tea and others.
COMBO MERDEKA @ RM66 only
As the Merdeka Day is approaching, Mios Kitchen is launching the Combo Merdeka from 30 August to 1 September 2023 which costs RM66 only! At this price, you get a complete meal that caters up to 2-3 persons.
What do you get in the COMBO MERDEKA @ RM66 (30/8 – 1/9/2023)? 1) Grilled Chicken Chop (2 pcs) 2) Grilled Lamb Chop (1 pc) 3) Meatball Mash Potato (1 portion) 4) Mac & Cheese with Sausage (1 portion) 5) Garden Salad (1 portion) 6) Mushroom Soup (2 bowls) 7) Ice Lemon Tea (2x)
PROMO RM4.90
Not only that, Mios Kitchen is also offering PROMO RM4.90 only, a RAHMAH-inspired meal! Serious! 7 different dishes at RM4.90 each only. Available from 3pm to 11pm daily for dine-in only, each type per day. This promotion is valid until 30 September 2023 only.
Both promotions are available at all Mios Kitchen branches: 📍Seksyen 15 Shah Alam 📍Bandar Kinrara 📍Alami Garden Seksyen 13 📍Presint 15 Putrajaya 📍Bandar Baru Ampang
About Mios Gastronomy Group Mios Gastronomy Group Sdn. Bhd. is a player in the Food and Beverage industry. Established in 2017, Mios has grown to 5 locations and 1 central kitchen in Klang Valley with various brands under the company. Headquartered in Bandar Kinrara, Mios is an organization with a staff strength of 150 people and growing.
Mios has been involved in the food industry since 2010, running small pastry & bakery production, food courts and small catering business. Mios Gastronomy Group Sdn. Bhd. is owned by 2 siblings; Mior Azim Bin Badalishah and Mior Amin bin Badalishah. Their vision is to bring Mios brand to international level and create a new benchmark for local casual restaurants.
From L-R: Chef Lawrence Cheong, Chocolate Academy Ambassador, Chef Amanda Lim, Head Chef, Chocolate Academy, Singapore, Mr Robert Kotuszewski, Managing Director of Malaysia, Barry Callebaut, Mr Plinio Freitas, VP of Gourmet & Marketing, APAC
As a die-hard chocolate lover, I absolutely feel contented when chocolate satisfies my sweet tooth and cravings. Therefore, I am super excited that Callebaut has officially launched their latest chocolate creations, the exquisite Ruby RB2 and the irresistible 100% Dairy-free NXT Chocolates. These innovative gourmet treats from the renowned chocolate maker, Callebaut, made their official debut in Malaysia on 15 June 2023 and are sure to captivate chocolate lovers across the world.
Ruby RB2 After dark, milk, and white chocolate, Ruby is the fourth variety. Along with its amazing ruby colour, it offers a rich fruitiness that is distinctive and tangy, fresh flavours. Ruby is a Mother Nature’s gift that is dedicated to artisans. The release of spark by Callebaut Ruby RB2 raises the bar for chocolate pleasure. Ruby RB2’s distinctive hue and taste come from the ruby cocoa bean and are original and unaltered by artificial colours or flavours that resemble berries. Nature at its most lavish is Ruby RB2.
Don’t you love the beautiful colour? I have tasted Ruby RB2. It actually has hints of sweet and sourish, like berries. Very special and unique! And I am very surprised that the colour and flavour are natural!
The worldwide launch of Callebaut Ruby RB2 in Malaysia demonstrates Callebaut’s optimism that the country’s chocolate market is also propelled by new trends. Ruby RB2 meets consumers’ appetites for new chocolate pleasures as they search for tastes that are more intense. According to research, millennials (18–35 years old), who blend a healthy lifestyle with the pursuit of extreme pleasure, are a key demographic for Ruby. Leading hotels, eateries, cafes, and bakeries and pastry shops in Malaysia will also find RB2 to be very appealing.
NXT Similar to such, Callebaut’s NXT is intended for the next generation of chocolate enthusiasts who wants emphasize on the do good and feel good factors while indulge in a more sensible way. NXT maintains the same authentic flavour and quality as traditional chocolates yet being 100% dairy-free, plant-based, and vegan.
The NXT dark chocolate and NXT M_lk chocolate are launched in Malaysia today. NXT was meticulously crafted with the intention to surprise taste buds with healthier ingredients for the environment and health. It is inspired by and produced for all chefs, chocolate lovers, and the expanding vegan and plant-based food community.
Despite having all the richness of traditional chocolates, NXT is created entirely of plant-based components and contains no traces of milk or dairy. The chufa, or tiger nut, which is sometimes referred to as a plant-based “milk” with a naturally sweet taste and is also a sustainable ingredient with much lower carbon emissions than cow’s milk, is the source of the creamy texture in NXT M_lk particularly.
NXT is produced with sunflower lecithin and free of any artificial additives, flavours, or colourants, and is prepared in a special facility that complies with the strictest food standards in the industry. This facility also does not process any dairy ingredients.
The launch of Callebaut Ruby RB2 and NXT marks a renaissance for Malaysia’s chocolatiers, pastry chefs, artisans, bakers, hotels, restaurants, and caterers, states Robert Kotuszewski, Managing Director of Barry Callebaut in Malaysia.
Malaysians have an increasing desire for unique food experiences as well as health and wellness. Furthermore, more than half of the working population in Malaysia is Gen Zs and millennials. These young consumers bring a new level of spending power, snacking behavior and taste preferences. So, I am excited that we are launching Callebaut’s RB2 and NXT Dark and M_lk chocolates today. We are equipping our customers with a new generation of chocolate inspiration and innovation which responds to the needs of the younger generations of consumers: taste good, feel good and do good!
said Robert Kotuszewski, Managing Director of Barry Callebaut in Malaysia
Callebaut’s Ruby RB2 and NXT Dark and M_lk chocolates are a game changer in the bakery and pastry sector, according to Chef Amanda Lim, a Malaysian-born chocolatier and the Head Chef at the Chocolate AcademyTM in Singapore. It establishes a high bar for attractive and dairy-free chocolate inventions and works of art. She looks forward to seeing the inventive creations made possible by these new Callebaut goods as well as the potential and prospects they bring to Malaysian chefs and artisans.
One with Chef Lawrence CheongOne with Chef Amanda Lim
According to award-winning chef Lawrence Cheong, the realm of chocolateiering now offers a vast array of creative opportunities. The intense indulgence that today’s consumers seek can be provided by chefs’ new and improved creations. For Callebaut Ruby RB2, he already sees the potential of both sweet and savoury pairings, while NXT Dark and M_lk chocolates have given him greater creative freedom to develop delicious recipes for the rising popularity of vegan and plant-based diets.
About Barry Callebaut Group With annual sales of about CHF 8.1 billion in fiscal year 2021/22, the Zurich- based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 65 production facilities worldwide and employs a diverse and dedicated global workforce of more than 13,000 people.
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®, Carma® and the decorations specialist Mona Lisa®.
The Barry Callebaut Group is committed to make sustainable chocolate the norm to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.
About Callebaut In 1911, Octaaf Callebaut surprised his brothers by presenting them his first chocolate, made in all secrecy in the heart of the family-owned brewery in Wieze. Octaaf had acquired the craft during a 6 months internship with a Parisian chocolate making company. No-one knew Octaaf’s entrepreneurial dream would create a big shift for the family company. Octaaf’s recipes quickly found their way to the hearts of Belgian consumers. But the business really started taking off when Octaaf and his brother Richard decided to focus on making chocolate for the Belgian chocolatiers and professionals.
They created unique and high quality recipes for professionals such as the 811, the 823 and the W2: iconic chocolate recipes that to this very day are preferred by chefs & artisans around the world. Throughout the years, Callebaut kept perfecting the craft from bean-to-bar and innovated with the very first transportation of liquid chocolate to its customers, the invention of Callets™ that made it easier to dose, melt and temper chocolate, the launch of Ruby chocolate and the creation of the NXT dairy-free NXT chocolate for professionals to respond to the rise for delicious plant-based products. Since 2011, Callebaut also made a bold shift to sustainable cocoa for all its chocolate recipes, leading to the first, fully traceable chocolates in 2020, in partnership with Cocoa Horizons.
Throughout all its activities, the spirit of founding father Octaaf Callebaut lingers on. His entrepreneurial spirit – being always in pursuit of better – has been the red line for Callebaut to keep feeding the dreams and ambitions of artisans and chefs around the world. From young starting professionals to mature chocolatiers who want to grow their business, it’s Callebaut’s mission to support the artisans in making their mark.
I love laksa in all its varieties, including Asam Laksa, Nyonya Laksa, Laksa Johor, Laksa Kedah, and many more. Due to Malaysia’s heterogeneous population, the laksa list is endless. This is what makes Malaysia unique!
Hence, it is no doubt that the Laksa is a symbol of Malaysian culinary culture given its evocative aroma, rich flavour, and satisfying texture. The brand-new MAGGI® Mi Goreng Laksa Warisan, with its original flavour and distinctive aroma, is being introduced in honour of Malaysians’ love of laksa and as a tribute to the tradition of this Malaysian classic cuisine.
As a brand that has over 50-year history and a meaningful space in the hearts of Malaysians, MAGGI® continues to proudly celebrate our heritage in all our offerings. Today, we are delighted to be part of the celebration of Malaysia’s vibrant Laksa dishes as we present our latest product innovation that pays homage to our nation’s diverse and distinctive culinary heritage: our all-new MAGGI® Mi Goreng Laksa Warisan.
said Mr. Juan Aranols, CEO of Nestlé (Malaysia) Berhad at the launch event held at the vintage-themed mansion, The Agam in Kuala Lumpur
Celebrity Chef Anis Nabilah and Professor Dr. Shahrim Karim, who is a Professor of Malaysian Heritage Food and Culture at the Faculty of Food Science and Technology at Universiti Putra Malaysia (UPM), were in attendance at the launch event. They demonstrated their culinary skills and expertise by creating a delicious Laksa dish while sharing the dish’s rich history and evolution.
Laksa is a cuisine that has its roots in the Peranakan population and is heavily influenced by Southeast Asian cultures from China, Malaysia, and Indonesia. According to Professor Dr. Shahrim Karim, Laksa is truly Malaysia’s national dish that transcends cultures and geographical boundaries. It has evolved into a variety of dishes that we are familiar with and enjoy today, ranging from the traditional Curry Laksa to more creative dishes like Assam Laksa, Sarawak Laksa, Nyonya Laksa, and Johor Laksa.
The soul of Laksa lies in its vibrant and aromatic flavours. A good Laksa is all about the balancing act between various ingredients with the constant stirring towards the ‘pecah minyak’ stage, which is vital for the perfect Laksa flavour that culminates in a true culinary delight.
added Professor Dr. Shahrim Karim
With the growing popularity of making laksa the “Goreng” style, people have been looking for new ways to enjoy this well-known meal with family and friends in recent years. The All-New MAGGI® Mi Goreng Laksa Warisan is a unique variation on the Malaysian Laksa heritage that draws inspiration from this popular trend.
As Malaysia’s trusted household brand, MAGGI® aspires to deliver product offerings that embody true Malaysian flavours. Thanks to our MAGGI® Chefs’ continued dedication and culinary expertise, we have given a modern-day twist to Laksa as we introduce our latest innovation MAGGI® Mi Goreng Laksa Warisan. Indeed, the secret of making a good Laksa lies in its base. Hence, our new creation is carefully crafted with a blend of key aromatic ingredients, bunga kantan, daun kesum, galangal, along with fresh ingredients: onions, kaffir lime leaves, lemongrass, garlic and ginger, slowly cooked into a paste until ‘pecah minyak’ to deliver the distinctive flavour of the iconic Laksa dish whilst preserving its authentic recipe. We are embracing this heritage dish, by making it possible to enjoy a great tasting Laksa Goreng – anytime, anywhere!
said Ms. Ivy Tan, Business Executive Officer of MAGGI®, Nestlé (Malaysia) Berhad
In keeping with the brand’s commitment to supporting Malaysians Cook the Difference, MAGGI® continues to offer exceptional food options for customers looking for easy-to-prepare, delicious meals. The 100% Australian wheat used to make the MAGGI® Mi Goreng Laksa Warisan noodles is a good source of both protein and carbs. MAGGI® is dedicated to serving the greatest food to customers, from sourcing premium ingredients to strict quality control.
MAGGI® has released two variants of MAGGI® Mi Goreng noodles to embrace Malaysian heritage and flavours – MAGGI® Mi Goreng Cili ala Kampung and the all-new MAGGI® Mi Goreng Laksa Warisan. MAGGI® Mi Goreng Laksa Warisan is available at all leading supermarkets, hypermarkets and online stores.
Very beautiful heritage building, The AgamAccidental colour coordinated with the goodie bag
One with Ah Hen, Local InfluencerOne with Arwind Kumar, Local Influencer
About MAGGI® MAGGI® is a recognised global brand that has become a household name in Malaysia. Its core mission is to create good-food moments that bring families closer together. Through its wide range of products and food solutions, MAGGI® helps mothers to prepare tasty and balanced homemade meals for their families every day. The brand is also committed to the ever-evolving needs of meal providers, providing new products and ideas, which continue to delight and inspire Malaysian families on the goodness of homemade. To learn more, please visit www.maggi.my or our Facebook page at http://www.facebook.com/MaggiMalaysia
About Nestlé Malaysia Nestlé is the world’s largest food and beverage manufacturer. Headquartered in Switzerland, Nestlé is present in more than 180 countries around the world, and our 270,000 employees are committed to Nestlé’s purpose of unlocking the power of food to enhance quality of life for everyone, today and for generations to come. Our performance is driven by our Nutrition, Health and Wellness strategy. Nourishing Malaysians since 1912, Nestlé has earned the trust of our consumers through our quality brands and products. We are committed to improving the lives of the communities in which we operate, whilst maintaining our Halal excellence and integrity.
This is in line with our promise of delivering GOOD FOOD, GOOD LIFE to all. To learn more about how we have been nourishing Malaysians for over a century, do visit www.nestle.com.my or our Facebook page at http://www.facebook.com/Nestle.Malaysia
H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur
I am so honoured to be invited to the exclusive dinner event held by Ambassador Emir Salim Yüksel for Malaysian chefs and members of the media last Friday in conjunction with Turkiye Cuisine Week (21-27 May 2023).
One with H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur
I had the opportunity to sample the regional cuisine of Hatay, one of the cities in the gastronomy field of the UNESCO Creative Cities Network, during the dinner event last Friday, which was held at the Ambassador’s official residence here, through a demonstration session by renowned Turkish chef, Chef Turgay Gündodu.
H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur is in a conversation with Members of the Media
The annual Turkish Cuisine Week, which takes place from May 21 to 27, is an international celebration of Turkish cuisine, which has traces of many different civilizations and is fueled by a fertile geography and a rich history. The regional cuisine of Hatay, which has been named the “26th Gastronomy City of the World” by the UNESCO Creative Cities Network, will receive special attention during the second edition of Turkish Cuisine Week. The Turkish Cuisine Week will also highlight Turkish food culture’s commitment to sustainable and zero-waste production practices.
Turkish Cuisine Week is coordinated by the Ministry of Culture and Tourism of the Republic of Türkiye. The diplomatic missions of Türkiye throughout the world organised a variety of events and social media campaigns to highlight the distinctive flavours of Hatay cuisine.
Turkish Cuisine – Zeytin Salatasi (Olive Salad)Turkish Cuisine – Biberli Ekmek (Flatbread with Red Pepper Paste)Turkish Cuisine – Kunefe
The international events for Turkish Cuisine Week this year include a special menu featuring flavours from Hatay cuisine. One of the Turkish cities that stands out for its unique cuisine is Hatay, which is a member of the UNESCO Creative Cities Network in the culinary arts. High-quality olive oil, grains, legumes, vegetables, fruits, native herbs, and spices are all combined in Hatay cuisine, which is characterised by its fertile soils and Mediterranean climate.
From left – Raja Syahiran (Malaysian Singer), Chef Ismail, Uyaina Arshad (Host and Actress) and H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur
Turkish Cuisine Week began in Malaysia with an exclusive dinner hosted by His Excellency (H.E.) Emir Salim Yüksel, the Turkish Ambassador to Kuala Lumpur. This was followed by an online activity with Chef Maximilian J. W. Thomae and a Turkish Cuisine demonstration workshop with 29 students from Le Cordon Bleu Malaysia featuring ksr (fine bulgur salad) and Sini Kebab/Tepsi Kebab.
Turkish chef, Chef Turgay Gündodu demonstrating kisir, a fine bulgur salad with tomatoes and fresh herbs
Türkiye Embassy in Malaysia Kick-Started the Turkish Cuisine Week The Turkish Ambassador to Kuala Lumpur, H.E. Emir Salim Yüksel, organised an exclusive dinner as part of Turkish Cuisine Week to unveil this year’s special menu, which featured regional dishes from Hatay cuisine.
Through the week-long Turkish Cuisine Week, the healthy, traditional, waste-free and sustainable nature of the deep-rooted Turkish cuisine is promoted on an international scale. Türkiye is among the top five countries with the most intangible heritage values inscribed on UNESCO’s list of the Intangible Cultural Heritage of Humanity. Among these, we also have traditional recipes from Turkish cuisine, such as flatbread, as well as keşkek, a Turkish dish with meat and wheat; and mesir paste, consisting of 41 herbs and spices. Turkish coffee is also part of the UNESCO Intangible Heritage List, symbolising not only a special brewing technique but also a rich communal traditional culture and history.
said H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur
Welcome Remarks by H.E Emir Salim Yüksel, Ambassador of Türkiye to Kuala Lumpur
H.E. Emir Salim Yüksel also said that cultural heritage, as defined by UNESCO, goes far beyond just monuments and artefacts; it actually includes customs, rituals, skills, and recipes that we pass down from our ancestors to our descendants. The dishes we prepared for the guests today are from Hatay, one of the UNESCO Creative Cities Network cities in the gastronomy field.
One with Chef Turgay GündoduOne with Chef Ismail
At the dinner, renowned Turkish chef Turgay Gündodu demonstrated how to make “stuffed grape leaves with meat” and kisir while serving the Hatay menu, which included biberli ekmek (flatbread with red pepper paste), olive salad, hummus, kisir, and “kunefe” (a kadayif dessert with cheese).
Chef Turgay Gündodu demonstrated the dishes to the Le Cordon Bleu Malaysia students
Ancient, Sustainable, Zero-Waste, Healthy and Timeless Traditions of Turkish Cuisine A live online cooking demonstration by Chef Maximilian J. W. Thomae using regional ingredients and traditional cooking methods provided attendees of the Turkish Cuisine Week event with a comprehensive overview of traditional and sustainable Turkish cuisine. Those who were invited to watch the live streaming had the chance to learn about the diverse and rich Turkish cuisine, as well as about its capacity and willingness to adapt to changing eating and drinking trends. Participants got a hands-on introduction to the sustainable and waste-free cooking techniques used in Turkish cuisine. Turkish eating and drinking rituals, which were built around emotions of unity, togetherness, and cultural sustainability, brought participants together around healthy and time-tested recipes.
Chef Turgay Gündodu (front, second from left) with culinary students from Le Cordon Bleu Malaysia
Hatay a Table of Civilisations Chef Turgay Gündodu also conducted a demonstration class for 29 culinary students from Le Cordon Bleu Malaysia as part of his efforts to promote the city’s culinary heritage, which has been influenced by the fact that it has historically been home to a variety of civilisations. The students had the chance to get their hands on some kisir and Sini/Tepsi kebabs during the demonstration.
About Türkiye Located in the Mediterranean Sea and connecting the Asian and European continents that are separated by the famous Bosphorus, Türkiye is a unique destination and a hub for cultural interaction. In addition to its perfect climate, Türkiye inspires visitors with its history, nature and gastronomy, all of which reflect the diversity of civilisations from over many centuries. Located at the crossroads of cultures, Türkiye has a distinctive understanding of art and fashion which is the synthesis of tradition and modernity, and its dynamic shopping and entertainment life also attracts visitors from all over the world. For more information about Türkiye please visit: https://www.goturkiye.com/
I was thrilled and excited to accept an invitation from Real California Milk to attend an event at The Cooking House in PJ along with other bloggers and influencers. The purpose of the event, which was held on May 5, 2023 from 11 am to 1 pm, was to enlighten us about the use of various types of cheeses from California in cooking. In the cook-off mini competition held on that day, fellow blogger Zahira Hanafi and I partnered up for our first time to create our own special cheese platter using Real California Milk cheeses. Despite not getting any placement, I definitely had so much fun in the event.
Pick Products with Real California Milk Seal The event was organised by the California Milk Advisory Board (CMAB), the largest agricultural marketing organisation in California, to educate Malaysian consumers about their high-quality cheeses bearing the Real California Milk seal. The CMAB portfolio includes a large variety of dairy products, including far more than just cheese, milk, butter, yogurt, and ice cream.
To my surprise, the cheese industry is steadily growing in Malaysia. There are more cheese-containing food items available now, and the market is home to a growing number of cheese varieties. Malaysia’s cheese market is currently worth RM1.094 billion and is projected to increase yearly by 7.52% from 2023 to 2027 (CAGR).
Variety and Adaptability of California Cheeses I find the availability of California cheeses like Cheddar, Mozzarella, Pepper Jack, and Monterrey Jacks for Malaysians to eat is a blessing. There are also blue cheese, smoked cheese, and organic cheeses from California that are all marked with the seal “Real California Milk” for those who prefer artisanal cheeses.
More Malaysians are beginning to recognise the quality of California dairy goods like cheeses and ice creams that bear the Real California Milk seal, according to Eddie Saw, the CMAB’s Malaysia Country Representative. You can eat the cheeses plain at any time of the day because they are so delicious. Cheeses are now being used in cooking by many Malaysians.
Eddie Saw, Malaysia Country Representative for CMAB
Different cheeses offer their own unique quality and function – which open up a whole world of culinary possibilities via a wide selection of cheesy indulgence. It is important to note that cheeses that carry the Real California Milk offers are authentic natural cheese. Our cheeses use 100% real milk from cows in California and have won awards in the United States as well as abroad.
enthused Eddie Saw, Malaysia Country Representative for CMAB
Certified Executive Chef Barbara Alexander
With more than 30 years of experience in the culinary and hospitality industries, Certified Executive Chef Barbara Alexander developed four delectable recipes using Real California Cheese: Blue Cheese Chips, Korean Cheese Dogs, Iced Coffee Cheesecake Cream Puffs, and Buffalo Chicken & Blue Cheese Pizza. These chef-developed recipes, according to Chef Barbara, are simple to prepare, very popular with Asians, and perfect for serving at family gatherings and quick meals.
One ounce of natural cheese, such as Cheddar, Jack, or Mozzarella, contains approximately 20% of a person’s recommended daily calcium intake. Those who are lactose-sensitive, or lactose-intolerant can still enjoy cheese if they eat natural hard (aged) or soft-ripened varieties, which contain little or no lactose.
said Certified Executive Chef Barbara Alexander
Stuffing datesOne with Chef Barbara
Cook-off Mini Competition Among Foodies As I mentioned earlier, the cook-off session featuring 20 lifestyle and food influencers from Malaysia was held to share the quality of California dairy products and cheeses, particularly those bearing the “Real California Milk” seal. Everyone put on our chef hats and created our own cheese platters using a variety of Real California cheeses and other foods and ingredients. To add on the excitement, we had only one hour to do so! Our creations were evaluated based on presentation and creativity, which highlighted the adaptability, delectability, and simplicity of each recipe. I personally find cooking with cheese is so interesting as these California cheeses are really versatile with endless culinary possibilities.
Our team’s cheese platterStuffed Dates with Blue CheeseBusy working at the kitchenIntroducing our cheese platter to the judgesThanks Zahira for being a wonderful team mate
Well done to all fellow foodies and my heartiest congratulations go to all the winners: First: bebelancikmin & shamieraosment Second: penaberkala & mawardiyunus Third: sunshinekelly2988 & foodmsia
1st place2nd place3rd placeWell done all participants!
Sustainable Cheese Production in California’s Dairy Industry The USA is the largest producer of cow’s milk in the world, with California ranking first for milk production and second for cheese production. Using only California milk, about 50 cheesemakers create more than 250 different types and styles of cheese.
California dairy producers take seriously their responsibility to provide for the safety, comfort, and health of their cows. The quest for a cleaner, more sustainable future has led to California becoming home to many of the most cutting-edge, technologically sophisticated, and effective dairy operations in the world, with best practises for herd comfort and care. In terms of sustainable dairy farming methods, California leads the nation.
dixonthum 