Chef Chandra Yudasswara and Chef Raymond Rjaily Show up Their Culinary Skills Using Aussie Beef at MO Jakarta

Tuesday, 31 May 2022 | 15:43 WIB
  • Seared Pommery & Rosemary Wagyu Flank 7+ by Chef Chandra Yudasswara and Chef Raymond Rjaily.
    Seared Pommery & Rosemary Wagyu Flank 7+ by Chef Chandra Yudasswara and Chef Raymond Rjaily.

    Australian cattle are free-range, grass-fed, and raised on abundant pastureland. The environment provides clean water, fresh air, and lush green grass. These factors are said to make Aussie beef has a robust flavor and excellent texture. Aussie beef also has a higher level of Omega 3 fatty acids.

    For these reasons, many top chefs and health-conscious consumer prefer Aussie beef because they are mighty tasty and healthy.

    Chandra and Raymond wrapped up the dinner with Grilled Wagyu 5+ Sirloin. Talking about beef, some might have concerned about the halalnes of imported beef. This rumor definitely causes concern among Muslim beef eaters. Christian Haryanto, Business Development Manager of MLA Indonesia, cleared up the misunderstanding. 

    “Every Aussie beef that is supplied to Indonesia is slaughtered and handled accordant with Islamic law. Aussie beef and lamb are certified Halal by Indonesia Ulema Council (MUI).”

    Beef Talk also saw the presence of Tyrrell’s, a family-owned Australian wine brand since 1858. In its 164-year of winemaking, the NSW-based wine brand has earned a slew of accolades. The most recent was seven golds and two trophies at the 2021 Hunter Valley Wine Show.

    For recipes and more information about Aussie Beef, go to @trueaussieid on Instagram, Youtube True Aussie Indonesia Official, www.trueaussiebeefandlamb.id, and www.lambassador.asia.

    Sera B
    David Togatorop
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