The Government of Victoria, Australia, collaborated with Bali’s KAUM restaurant in early March to showcase Victoria’s grass-fed beef and lamb to the island’s movers and shakers.
With a guest list comprising people from the hospitality industry ranging from general managers, to F&B directors, chefs and owners of local restaurants and businesses, the evening was an enjoyable opportunity to network, while indulging on fine food and wine.
The evening started with a sunset gathering on the KAUM terrace over canapés, including an excellent rendang arancini-style bite, and a Victorian chardonnay. The dinner took place inside KAUM along the communal long table with a special menu prepared by Executive Chef Wayan Kresnayasa to showcase the excellence of the Victorian beef and lamb while preserving the authentic Indonesian flavours that KAUM is renowned for.
The trio of starters saw an excellent beef oxtail cooked Betawi style, empal gepuk from Sunda using striploin beef and rice cake filled with fermented soybean. The main courses were malbi with nasi Jambi – an unusual dish of lamb loin and shoulder braised in sweet and savoury spices served with rice cooked in a rich broth, and stone-baked prime rib eye served with root vegetables and Bangka black pepper and Pelawan mushroom sauce.
The tender, flavoursome meats were masterfully cooked using Western techniques married with genuine Indonesian herbs and spices resulting in an impressive dinner that reaffirmed the excellence of Victoria’s grass-fed beef and lamb and KAUM’s chefs.
Kaum
Potato Head Beach Club
Jalan Petitenget 51B, Seminyak,
Bali 83061, Indonesia
T: +623613007990
