Elders Fine Foods Celebrates Quality, Flavour & Freshness
Elders Fine Foods recently played host to a food and beverage celebration that will long be remembered for culinary innovation and the unmistakable freshness and clarity of flavour common only to produce grown in the purest of environments.
According to Elders General Manager Craig Aldous, the culinary events in Beijing and Shanghai, gave invited guests a clear insight into how nature’s gifts of fresh air and pure water when combined with world-class food safety and processing standards translates directly to outstanding quality and flavour.
“We are delighted to have been able to showcase seafood that is sweeter, beef and lamb that is more tender and succulent than what many of our esteemed guests may have ever had the pleasure of experiencing before. Of course, with the assistance of a very talented team of chefs, the produce that was grown in South Australia was prepared and presented at its marvellous best,” Mr Aldous said.
In what may be described as a procession of some of the world’s best food producers, in association with SA Food, the Elder’s Fine Foods dinners served up a feast of Southern Bluefin Tuna, Spencer Gulf King Prawns, Coffin Bay Oysters, Southern Rock Lobster and Kangaroo Island Abalone all grown in the cool clean waters of Australia’s southern ocean, along with beef and lamb that had been raised in a pristine pastures.
Celebrity Chef Kenny Fu from Le Quai Restaurant in Beijing and Master Chef Pan Xian Wen, Executive Chef at the Intercontinental Expo Shanghai, presented menus that were mouth-wateringly exceptional.
Chef Fu’s menu included Open crispy spring rolls stuffed Southern Bluefin Tuna tartar with caviar and white truffle oil; Braised Kangaroo Island abalone with abalone sauce, black truffle and white truffle oil; Roasted lamb chop with Toscana wine sauce and gratin cheese, sweet potato stuffed with mango mash; and Roasted Angus tenderloin wrapped in Parma ham and roasted chestnut, red wine marinated figs with red wine black pepper jus.
While Chef Pan presented Steamed Coffin Bay oysters with black bean sauce; Stir fried Spencer Gulf king prawns in chili sauce and cashew nuts, Kangaroo Island abalone with baby leek, garlic and bell peppers; Marylands Spring lamb ribs rubbed with black pepper; and Angus beef wrapped in lotus leaf.
These delicacies were of course, accompanied by South Australian beverages. Guests enjoyed a beer tasting from the iconic Coopers Brewery and carefully selected wines from the renowned Hardy Estate, offering the beautifully sophisticated K1 Wines for the first time in China along with Pertargina Wines, a well-established favourite by the same winemaker.
The guest list was a who’s who of media writers, five star food and beverage executives and premiere restaurant owners and managers.
“We were delighted to have been able to attract some of the most knowledgeable food and beverage professionals in China who could truly appreciate the flavours, freshness and commitment to food processes to deliver such exceptional fare,” Mr Aldous said.
Each of the Australian producers has developed world class food safety processes that enable the foods to be shipped safely and efficiently to China.
Elders Fine Foods was established in Shanghai in 2004 and now operates state-of-the-art warehouse and processing centre providing reliable distribution throughout China. Using an ERP inventory control system, the cold storage tracking process begins in the country of origin. Refrigerated containers and trucks adhere to strict temperature monitoring ensure swift and safe delivery of Elders Fine Foods products to Harbin in the north, Sanya in the south and west to Lhasa.
For further comments please contact:
General Manager, Elders Fine Foods
SA Food Suppliers: (More details are available on request)
Aussea Spencer Gulf King Prawns
T&R Pastoral (Beef & Lamb)
Tony’s International Southern Bluefin Tuna
Southern Rock Lobster
K1 Wines by Geoff Hardy & Pertaringa Wines
Chef Kenny Fu – Le Quai Restaurant Beijing
Master Chef Pan Xian Wen – Intercontinental Shanghai Expo
Caption: Roasted Angus tenderloin wrapped in Parma ham and roasted chestnut, red wine marinated figs with red wine black pepper jus. Prepared by Chef Kenny Fu.
Caption: K1 by Geoff Hardy wines were offered for the first time in China along with well-established favourite, Pertaringa Wine.
Elders Fine Foods
Dec 19, 2012