Chilean Wines at the Winemaker’s Night at MLH
Premium wines from Valdivieso distributed by
Favourite International will be the highlight on
|Known as a country with climatic conditions
perfect for growing grapes, Chile is able to grow a
whole host of varieties across its many varied
regions. From the Maipo Valley, known for its cool
maritime climate and well balanced reds. And the
Maule Valley, one of Chile’s oldest and largest
regions, ideal for producing the classic Bordeaux
varieties Cabernet Sauvignon, Merlot and Cabernet
Franc. To the southern Bio Bio region, with its high
levels of rainfall, strong winds and cool nights,
producing some of the new world’s finest Riesling
and Gewurztraminer. Chile is a country of contrasts.
Valdivieso wines have since had a very successful
career, triumphing in major world markets and
achieving the highest honours in international
competitions. These achievements are not an
objective in themselves, but rather the result of
the search for superior quality wines that are both
distinctive and attractive.
Brett Jackson, a native of New Zealand, began his
winemaking career in 1990 at Stonyridge Vineyard in
Waiheke, New Zealand. His early success gave him the
opportunity to continue his skills at Flora Springs
Winery in Napa Valley, California. In 1993, Brett
wanted to broaden his international experience and
provided his services at Thelema Mountian Vineyards
in Stellenbosch, South Africa. Later, he obtained
valuable French winemaking ideas by working with
Jacques and Francois Lurton in Narbonne, France.
In 1994, Brett came to Chile and began working
with Viña San Pedro. During the next seven years, he
became head winemaker and through his direction the
quality of San Pedro’s wines, improved to worldwide
recognition. After San Pedro, early 2001, Brett
became the chief winemaker for the Chilean winery,
Through his guidance, the winery was awarded a gold
medal for their 2001 Sauvignon Blanc wine.
Overall, Brett’s winemaking skills helped to achieve
no less than five gold medals at various
international wine events, which include the 1995
Vinexpo in Bordeaux, France, as well as the 1999
International Wine Challenge in London, England.
During Brett’s tenure at Viña San Pedro, their
Cabernets were positioned within the top 10
Cabernets of Chile several times.
Viña Valdivieso under Brett and his commended
team has achieved outstanding results in all major
international wine competitions. Viña Valdivieso
looks forward to continue its quality performance
under Brett’s guidance.
And with Valdivieso’s winemaker Brett Jackson
stopping by at MLH on 3rd of September 2011 for the
Winemakers’ Night complementing the evening with
five course dinner and your evening could be exalted
on his thoughts on how the vintage went down in
|Hilton Colombo tops in eight
categories - Culinary Art 2011
“We’ve done exceptionally well,” Executive Chef,
Culinary enthusiasts from around the
country prepare themselves months in advance. They
drill and sharpen their skills, work hard for weeks
towards one goal and endure gruelling work hours.
But as they say, nothing ever comes easy and all the
sweat and gore, sleepless nights and months of
preparations all come down to one annual event – the
Culinary Art 2011.
Held from July 29 to August 1 at the BMICH, this
is the epitome of all culinary chefs’ careers and
the one event where nothing but sheer passion,
determination and team work comes together; all
within three days! In total, there were 16-18
categories, which are divided into two further
categories – static and live. Static cooking
involves already prepared dishes displayed at the
final event and live cooking involves dishes being
prepared at the event itself.
Hilton Colombo is known for exceptional
creativity and performance in culinary competitions.
Their team of chefs are a passionate group of
people, highly skilled, oozing with creativity and
originality and so, it comes as no surprise that
they should top the Culinary Art 2011 in eight
different categories and bad 11 Most Outstanding
“We’ve done exceptionally well this year, managing
to get the award for Best Chef, Best Five Course Set
Menu, Best Plated Appetizers, Best Apprentice, Best
Apprentice Hot Cooking Live, Best Hot Cooking Live,
Best Petit Fours Pralines, Best Butter Sculpture,
Best New Sri Lankan Cooking and Best Dilmah High Tea
Challenge. Our selected team of chefs also managed
to receive the highest Gold in eight categories –
four in the static category and four in the live
category. We are certainly immensely proud of their
great skills and efforts” said Executive Chef, Rohan
– This is the third time I participated in Culinary
Arts. For the past two years, I entered this
competition in the same categories as I did this
year, but think I really gave it my all this time.
When they announced that I had won the Best Chef
Most Outstanding award it was a surreal moment for
I’ve been a part of the Hilton Colombo since last
November and am working as an apprentice. The couple
of weeks prior to the competition were certainly the
most hectic and gruelling. There certainly was no
time for fooling around. I received a lot of advice
and support from Chef Rohan, Chef Buddhika as well
as the rest of the team which meant a lot to me.
Winning the Best Apprentice and Best Apprentice Hot
Cooking Live were two of the best moments; next year
I hope to give the opportunity to a friend of mine
and show him my support in return.
I won the award for Best Chef last year and this
year I won the Best Hot Cooking Live award which was
equally fulfilling to me. People assume that the
life of a chef is an easy one, that all you have to
do is cook and make your dishes look good but there
is a lot more than that to it. Hours are tough and
there is a lot of energy, passion and dedication
that goes into creating a single dish. This award
proves that my work has been appreciated and I am
thankful and content.
This was a first for me and I was completely
ecstatic to have won the Best Dilmah High Tea
Challenge with my partner chef Janaka Bandara. It
was certainly tough preparing for a competition like
this, especially when we still had to continue our
usual routines at Hilton Colombo and then calculate
how much free time the two of us would have to
practice and get our act together. All in all our
efforts were worth it which makes this win all the
|Grilling and getting it right
a good grill first if you don’t already have one. So
after you have got a barbecue make sure you get that
grill clean first before use. No-one likes a fishy
taste with other food, unless you want a hint of
other flavours, you need to clean your grill before
cooking. It is recommended that you clean you grill
each and every time you use it. Wait until it cools
down, and then clean the surfaces with baking soda
and just use dish soap and water for the racks.
Before you begin cooking, spray your cooking area
with a nonstick cooking spray. The prevention of
meat sticking is important when you are rotating or
removing it. Sticking meat will also tear and your
meat may dry out.
The temperature has got to be right before cooking.
Get the temperature just right otherwise your food
might burn. If you are using a charcoal grill, get
the charcoal a good grey colour before grilling.
This will allow the temperatures to level out; any
lighter fluid then will not affect any flavour as it
would have burnt off.
Marinating meat will increase flavour, but any
sauces you put on meat before cooking might cause it
to dry out, and may even cause it to burn. This
happens because most barbeques sauces contain high
amounts of fat and sugar; therefore you end up with
meat that’s burnt. Alternatively, lightly seasoning
your meat will work well, and will not have any
adverse consequences. If deciding to use barbeque
sauce, only add it in the final minutes before
taking your meat off the grill. Don’t forget that
meat has its own flavour this is extracted when
barbequed, so take care not to do too much and ruin
Keep the juices together by searing; just sear the
meat for a short amount of time. After searing each
side, just lower the temperature a bit. This will
ensure that your meat is full of flavour and tender.
Once meat is cooked, never put it back in on the
same plate you had it on when it was raw. This could
cause the spread of many unwanted illnesses. The
utensils must also be kept separate the raw and
Also make sure you don’t prod meat to much. When you
do this juices drip on to the grill. This really
changes flavour and taste, but it also could
potentially ruin your barbeque grill. At the very
least, you end up with grease on your cooking
surface , which will make cleanup harder.
|Culinary of Vietnam at Ceylon
Ceylon Continental rolls out an appetising and
typically fresh assortment of Vietnamese meals at
the Emerald restaurant, beginning August 26. The
Vietnamese Food Festival which will run for 4 days
will offer authentic Vietnamese food prepared by the
extraordinary Chef Duong Tran Thai.
Chef Duong Tran Thai has honed his talents through a
history of stints spanning Asia and Europe. A former
Chief Cook at Sea Lion Ship in Denmark, Chef of
Caravelle Hotel in Saigon Vietnam, and Chief Cook,
Saigon World Company in Japan, over 15 years of
experience has led him to stop by the culinary
capital of the world, Sri Lanka.
The mainstream culinary traditions in all three
regions of Vietnam share fundamental features and
Chef Duong plans to bring these out through
Continental’s Vietnamese Food Festival.
Vietnamese cooking is greatly admired for freshness
of the ingredients and for promoting a healthy
eating style. “Most meats are only briefly cooked to
preserve their original textures and colours.
Vegetables are rarely cooked; if they are, they’re
boiled or only briefly stir-fried. The freshness of
food will be maintained. Herbs and vegetables are
used abundantly, and colourful condiments will
accompany all dishes. Broth and soup based options
will be on offer too – a culinary trademark of all
three Vietnamese regions.” Chef Duong Tran Thai
explained. This tantalizing food promotion will
feature saute pork with five spices & lemon grass,
pho shrimp noodle soup, variety of rice paper rolls
served with peanut sauce, chicken meat cooked with
coconut juice, pineapple, onions & spicy fish sauce,
tender beef saute with coconut milk and black
mushrooms, and grilled beef and prawn over
|Celebrate Eid at Galadari
Relive the pageantry and flamboyance of the
mystical and exotic world of Arabic cuisine at
Galadari, as the Coffee Shop prepares itself to host
a lavish dinner buffer in celebration of the joyous
festival of Eid.
Dishing out an Arabic gastronomy known for its rich
mixture of various ingredients coming from diverse
Middle Eastern regions, the buffet includes
speciality Arabic main dishes such as Canji, Hummus,
Mezza, Biriyani, Magluba Rice, Kebabs, Shawarma,
Arabic Sweets, Basboosa, Faluda, Lassi, and many
more delicious items. From 31st August to 1st
September from 7 pm – 11 pm the Coffee shop turns
its venue to a grand Middle Eastern dinner buffet
bringing friends and family together in celebration.
Combining the rich flavours of Arabic gastronomy,
the Hotel prepares itself for the flamboyance of
Arabic delicacies giving guests an array of popular,
delectable dishes. With authentic ingredients
combined to bring out the distinct flavours of each
dish, the restaurant presents a richer, fuller mouth
feel with every bite.
Featuring a variety of age old favourites of Middle
Eastern gastronomy, well kept recipes of a thousand
years will be perfecting on the sizzling stoves at
the Coffee Shop distributing mouth watering aromas
inviting the guests to a splendid dinner buffet.
Bringing together the richness and grandeur of a
mysterious land the Coffee Shop puts together a
perfect unison of culture, food and tradition to
offer a truly rewarding experience.