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.

    Kitchenesia.com - True friends may live apart, but the bond remains strong.

    Chef-cum-restaurateur Chandra Yudasswara reunited with his old friend Chef Raymond Rjaily after seventeen years apart.

    "The last time we met was in Dubai. Finally we meet again here in Jakarta,” said Chef Chandra.

    The reunion of both accomplished chefs happened during the Beef Talk, an intimate dinner and talk show organized by True Aussie Beef and Mandarin Oriental Hotel, Jakarta. It took place at Lyon restaurant, on Friday (5/27/2022).

    At Beef Talk, Chandra and Raymond worked together showcasing their beefed-up skills in creating excellent dishes using Aussie beef. Three main courses were presented at the dinner.

    Coming first was three medium-rare cuts of Seared Pommery & Rosemary Wagyu Flank 7+. Embracing his Indonesian roots, Chef Chandra Yudasswara used fried cassava instead of potato. Fried cassava is a popular street snack in Indonesia.

    Here, guests were able to experience firsthand the cooking prowess of Chef Raymond Rjaily. The executive chef of Mandarin Oriental hotel presented 8-Hour Slow Braised Black Angus Beef Shank. Shank is notoriously tough for it comes from the leg, thus considered as a secondary cut. Surprisingly, the result came otherwise: soft and juicy.

    The Lebanese chef revealed his secret to turning shank cut into fall-off-the-bone soft. Hint: Aussie beef and cooking method.

    Read also: Chef Sezai Zorlu Shows off Simple-Yet-Delicious Ottoman Food Cooking Demo, Using Australian Lamb Meat for ‘Lambassador’ Event

    Mighty Tasty and Healthy

    Chef Chandra Yudasswara (left) and Chef Raymond Rjaily (middle) of MO Jakarta show up their cooking skill using Aussie beef at Beef Talk dinner at Lyon Restaurant, Friday (5/27/2022).
    Chef Chandra Yudasswara (left) and Chef Raymond Rjaily (middle) of MO Jakarta show up their cooking skill using Aussie beef at Beef Talk dinner at Lyon Restaurant, Friday (5/27/2022).

    “We slow-braised it for eight hours in low heat,” said 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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