Archive for January, 2011

2nd Winemakers night: and exquisite pairing with Castello Banfi and Chef Rossilli’s Italian cuisine at MLH

Monday, January 31st, 2011

Castello Banfi General manager Viglierchioxxxx

Castello Banfi General manager

THE wines of Castello Banfi are generally characterised by a strong structure with full body, fruity yet low in sugar content. The grapes used in making the wines are grown along the slopes that lie between the medieval hilltop town of Montalcino in the region of Tuscany, Italy, and the Mediterranean Sea, and uniquely carry notes of fruits like lemon, banana and grapefruit that give the wines their aromatic hint.

This is the uniqueness of Banfi wines which we have to retain. Wines are evaluated by the consumers’ senses, not by industry parameters. “Many a time, we drink wines without understanding what wine is and how it is to be approached. “Drinking wine is for pleasure; it is not a must-have like water. The key concept we are investing in, through Castello Banfi wines, is that a wine must be a consumer’s choice,” explained the General Manager of Banfi, Enrico Viglierchio.

Viglierchio will now visit MLH on 27th Feb for an exclusive Castello Banfi winemakers dinner organized jointly with Alpha Orient at the Maitland State Room.

We like to minimize it to 40 guests with a six-course dinner featuring Italian cuisine from the regions of Tuscany and a few dishes synonymous to the Mediterranean Sea Regions especially created to match the selected wines.” The Price is set for LKR4500/-nett which includes food and beverage and an experience of a lifetime.

The creations will be whipped up by our very own Italian Chef Riccardo Rossilli who has more than 10 years’ experience in Italian cuisine, and who is now the Executive Chef in Vakarufalhi: the Mount Lavinia Hotels and Resorts property in the Republic pf Maldives.

As Anura Dewapura, the General Manager says “It is about putting diners in touch with other people, for some light hearted conversation over great food and wine. The first winemakers night was a great success hence we thought to continue is to make people happier. Some people would see it as a more relaxed form of networking accompanied by the chef and wine connoisseur to add some insights into the dining experience. So why not join us for a very special event when Chef Rossilli prepares a masterful, multi-course, gourmet dinner paired with Castello Banfi winning wines with our objective being to establish an unique experience that the discerning public can become involved in”

Mount Lavinia Hotel: Official Hotel for 15th Asian Junior Team Squash Championships in Colombo

Tuesday, January 25th, 2011

The Presdient of the Squash Federation and officials of the Squash association in Sri Lanka with Mahika and Mala of MLH

The 15th Asian Junior Team Squash Championships 2011 will be held in Colombo, Sri Lanka from 25 – 29 January 2011 at the newly constructed 06 court International standard Squash Complex of the Sri Lanka Air Force Base, Ratmalana.
The 31st Annual General Meeting of the Asian Squash Federation is also billed to take place concurrently at the Official Host Hotel – The Mount Lavinia Hotel on 28 and 29 January 2011.

Simultaneously, the World Squash Federation will hold its next Management Committee Meeting (Man COM) at the hotel on 26 and 27 January with key officer bearers from around the world, including the President of WSF, Mr. N. Ramachandran.

PICTURE CAPTION:

Seen here:
Mr N Ramachandran – President of WSF, Officials of the National Squash Federation: Mr Oliver Guruge and Jaliya Jayasekera flanked by Mahika and Mala of MLH.

Special Poya Day Vegan cuisine launched with five chief incumbents at MLH: a great initiative to celebrate the BUDDHA JAYANTHI 2011

Friday, January 21st, 2011

The year 2011 marks 2600 years since Lord Buddha attained enlightenment or Nirvana. Referred to as “Buddha Jayanthi” Buddhists all over the world and particularly in countries such as Sri Lanka, Thailand, Cambodia, Myanmar, Bhutan, Tibet, and Laos – which are predominantly Buddhist countries – are preparing to celebrate this significant event in the religious calendar.

Throughout 2011 there will be festivities and commemorative celebrations arranged in Sri Lanka. However, the celebrations are to reach a crescendo on May 17, when the moon is full, and Buddhists celebrate “Vesak” – the Birth, the Enlightenment and the Passing away to Nirvana of Lord Buddha. And indeed MLH commemorated by initiating the special poya vegan food fare which can be enjoyed every poya day for lunch.

Maybe they think vegetarianism is a fringe interest, but the reality is that a majority of Sri Lankans are vegetarian or nearly so, and the figure is even higher for many other countries as foreign tourists are overwhelming in MLH.  If you’ve traveled as a vegetarian before, you probably know some of the tricks, such as to look for ethnic restaurants.  Indian, Chinese, Middle Eastern, and usually Italian restaurants all offer veggie options.  In a Chinese restaurant, they’ll at least have one vegetarian dish called “Buddha’s Delight”, which is just vegetables and rice. Truly veggie-friendly with a multiple and exceptional vegetarian offerings was no doubt at MLH on Duruthu Poya Day and it is only offered at lunch time for approximately LKR2000.

The Governor’s Restaurant had a generous vegetarian section on their lunch buffet menu. Vegetarians used to having to pick the one veggie item at a restaurant will be overwhelmed with the choices here. The atmosphere was also nice and the food was absolutely satisfying.  Here are just a few to choose from:

Starters

Cous Cous Onion Marmalade with Sun Dried Tomato on Tomato Caulis

Char Grilled Marinated Bell Pepper with Stuffed Gorgonzola Cheese with Basil Mix Syrup

Roasted Pumpkin & Fine Nuts with Feta Cheese Timbale and Forest Bee Honey Vinaigrette

Smoked Eggplant Tower with Herb Marinated Feta Cheese Olive Tapenade & Basil Oil

Roast Gratinated Eggplant with Stuffed Mozzarella & Tomato Concasse

Celery Roots with Cream Cheese & Prunes Jelly Terrine

Carrot & Raising Terrine with Orange Manmade

Roasted Beetroot & Grilled Apple Tower with Mint Passion Fruit Horseradish Sauce

Asparagus & Cream Cheese Roulade with Herb Pancake

SOUP

Sri Lankan Herbal Soup Bar

(Fresh Soups Four Types)

With Condiments

SALADS

Spinach Timbale / Carrot & Beetroot Timbale / Hommus / Babaganouch Cucumber Curd Pumpkin with Feta Cheese / Bavarian Potato Salad /Celery with Apple

Vegetable Glass Noodle Salad / Japanese Raddish Salad

Vegetable Chop Salad / Greek Salad / Coleslaw & Raising Salad / Kachumber Salad

Cucumber, Grated Carrot, Cabbage, Pineapple, Variety of Lettuce

Cherry Tomato, Vegetarian Sushi, Pate”, Terrines, Timbals

Waldorf Salad / Marinated Fennel with Cherry Tomato Salad / Mutable

Beetroot & Apple Horseradish Salad / Tubule / Hommus / Babaganouch

Cucumber Yoghurt & Mint Salad / Spicy Lotus Yam Salad

Raw Mango Salad with Mustard Vinaigrette / Thai Papaya Salad

Sweet Potato with Coconut Salad / Korean Kimchi / Aloo Chart

Vegetable Summer Roll with Peanut Sauce / Fruit Chart

French Beans with Red Wine Vinegar Dressing / Marinated Olives

Chickpeas with Fried Onion & Curry Leaves Salad / White Cabbage Pickle with Roasted Cumin & Red Raddish Salad

Manioc with Turmeric Coconut Sambol

Tempura Fried Vegetable with Sweet Chili Sauce

DRESSINGS

Orange Dressing / Asian Dressing / Passion Fruit Dressing

Curry Leaves Dressing / Mustard Dressing / Vinaigrette Dressing

HOT

SRI LANKAN

Organic Red Rice / Yellow Rice

Soya Meat Curry / Polos Anama / Long Beans Tempered / Cadju & Baby Brinjal Curry

Innala Kirata / Gotukola Sambol / Katurumurunga Leaves Malluma / Karankoku Sambol

Dambala Tempered fried & cooked, Mukunuwenna Mallum, Kankun Breadfrouit curry, Manioc with Chillies & onions tempered

SRI LANKAN CONDIMENTS

Seeni Sambol / Lunumiris / Mango Chutney / Pol Sambol / Lime Pickle / Papadam

ACTION

Kottu Roti (Vegetable / Cheese)

Naan, Parata,Godamba, Vegetable filling

WESTERN

Vegetable & Bean Chillie

Mushroom sauté with Fresh Herbs

Vegetable Lasagna

Vegetable Au Gratin

Mixed Butter Vegetable

Potato Frasier

ACTION

Two Kinds of Pasta with

Creamy Cheese Sauce / Fresh Tomato Sauce /Pesto

INDIAN

Jeera Pillau

Paneer Tikka Masala

Bhindi Dopiaza

Aloo Gobi

Dhal Tadakwala

ACTION

Ulundu Wadai / Dosai (Masala / Plain)

CHINESE & JAPANESE

Singapore Wok Fried Noodles

Tofu Steak with Teriyaki Sauce

Hot Garlic Aubergine

Pok Choy & Stir Fried Napa

ACTION

Vegetable Tempura

Vegetable Spring Roll

DESSERTS

Mixed Fruit Pudding (Hot)

Mahalabiya

Summer Berry Pudding

Fruit in Agar Agar

Semolina Flammary

Gulab Jamung

Mango Rice Pudding

Chocolate Truffle Cake

Yoghurt Delight

Biscuit Pudding

Sago Melon

Butter Scotch Pudding

Carrot Halwa

Pineapple Crumble

Bus Boosa

Rice Keer

Swiss Apple Cream

Cuban Coconut Custard

Swedish Apple Cake

Fresh Fruits

Curd & Treacle

The day was indeed special as five chief incumbents namely: The five chief incumbents who launched the Duruthu Poya celebrations at MLH, UK based the chief incumbent of the Kingsbury Buddhist Centre Ven. Galayaye Piyadassa Thero, The Cheif Incumbent to the Maligakande Pirivena and the Editor of the Sinhala Dictionary and the Chief Incumbent of the Western Province Ven Akuratiya Nanda Thero, Chief Incumbent of the College of Buddhism in Maradana Ven Nagoda Amarawansa Thero, Kelaniya University Galgiriyagama Wimalananda Thero and from Nepal Tissa Thero, graced the occasion and was overwhelmed of the great initiative that was launched in a memorable year.

One of the Worlds Best Gathering Places now surfaces THE GOVERNOR’s BRUNCH on Sundays amidst Jazz to soothe your Sunday Blues

Friday, January 21st, 2011

Great British food means unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it.

Historically, British cuisine has had something of a shocking reputation worldwide – for soggy vegetables, slap-dash sauces and over-cooked murky meat. Yet MLH our is now recognized as among the best in the world and their influence seems to be spreading to other hotels aswell. An exciting feature of British cuisine is its ability to absorb the cultural influence of those that settle in Britain. Now-national dishes such as chicken tikka masala, lasagne and spag bol come from this openness to accept and adapt, as does the innovative dishes as Kedgrec, etc. The most important meal of the week in a traditional British household is Sunday lunch. Served around 1pm-3pm, this family meal consists of a large joint of meat (typically Roast beef or a leg of lamb) roasted along with Birmingham Style meatloaf with creamy mustard sauce, Oxtail Soup /Haggis /Irish stew/Steak & Kidney Pie potatoes and served with boiled vegetables and the appropriate sauce – strictly apple with pork, horseradish with beef, and mint with lamb. There has been a recent revival in old and rare breeds such as Roast Wellington with jus and Bearnaise sauce, Traditional Roast Beef with Yorkshire pudding and Sunday Roast of the Day with Roast potato and Gravy – these are perfect for a succulent and tender roast, and indeed MLH has it all.

Steamed puddings are a traditional choice for dessert – Mud Cake/Pancakes with raspberry jam/Apple and Cinnamon Crumpets/Country Style Fruit Flan/Summer Pudding/Chocolate Trio/Caramel Bread are among the favourites. Crumbles make a more popular choice these days. Try Rhubarb and Apple Crumble, has a deliciously delicate flavour; Apple Black Berry Pie/Short Cake/Mini Tartlets/Apple Charlotte/Dundee Cake, and much more.

The action stations that take a stance to English food Egg Benedictine and Egg Florentine with the hot corner spicing it up with Scottish Eggs/Welsh Rarebit, are just a few to mention.

Brunch has become such a permanent fixture in British life that, precisely at 1100hrs AM every Sunday MLH, will transform it’s best gathering place with not only the ambience but also the food to British people’s delicacies. An international buffet spread with a leaning towards classic British cuisine is yours to journey through.

Here are a few items to journey through:

STARTERS

Beetroot salad with horseradish /Egg boats with shrimps and chives dressing

Waldorf Salad/Chicken liver terrine with Black Currant drizzle

Cole slaw with Colmans mustard/Rabbit Terrine with Pickled carrots

Chicken salad with Gherkins/Smoked fish salad with tomato and Mayonnaise

Winter Cress Salad/Pickled herrings /Pickled Mixed Vegetable/Pickled eggs

Traditional Ham egg pie/Cabbage and raisin salad with orange

Egg Benedictine (Action)

Egg Florentine (Action)

Scottish Eggs/Welsh Rarebit

HOT

Devonshire Crab Soup /Shropshire Pea Soup /Cock & Leek Soup

Oxtail Soup /Haggis /Irish stew/Steak & Kidney Pie

Chicken & Mushroom Pie /Cheese & Onion Pie

Lancashire Hot Pot /Cornish Pastries /Roast Cornish Hen

Shepherd pie /Sunday Roast of the Day with Roast potato and Gravy (Carving)

Prime Rib Of Beef /Chicken in Cherry Sauce

Chicken Tika Masala /Tandoori Butter Chicken

Lamb Ragenjosh /Lamb Vindaloo/Pepper Steaks/Spice Silver Side /Sausage Station

English Sausages (Variety of 1foot long on the Grill)

Cottage Pie /Grilled Liver & Bacon/Roast Pork with Apples

Traditional Roast Beef with Yorkshire pudding (Carving)

Roasted Chicken Balmoral Style (Carving)

Birmingham Style meatloaf with creamy mustard sauce

Roast Wellington with jus and Bearnaise sauce (Carving)

Fish and chip (Action)

Potato and Bacon Gratin /Pan fried filet of fish with capers and beetroot

Poached white Fish with hollandaise /Kedgerec /Baked Trout

Minted Broccoli with Almonds /Mushy peas/Cauliflower Gratin

Baked Beans /Black Pudding /English Muffins

BREAD

Cottage Loaf

Sage Onion Bread/Selection of Muffins & English Muffins

CHEESE

English Cheeses

PICKLES

Pickle Lillie /Pickle Gherkins /Pickled Red Cabbage

DESSERT

Apple Black Berry Pie/Short Cake/Mini Tartlets/Banana Cake

Apple Charlotte/Dundee Cake/Fruit Trifle /Queens Cake

Carrot Cake/Pound Cake/Coffee Fudge/Honey Cake

Mud Cake/Pancakes with raspberry jam/Apple and Cinnamon Crumpets

Country Style Fruit Flan/Summer Pudding/Chocolate Trio

Caramel Bread and Butter Pudding/Baked Cheese cake

Rhubarb And Apple Crumble/Fruit Pavlova/Juggery Pudding

English Trifle / Date Pudding

And for all who still crave for the New Orleans food. Saturday nights with Jazz under the stars, New Orleans food will be the soul.

Mount Lavinia Hotel: Official Hotel for 15th Asian Junior Team Squash Championships in Colombo

Tuesday, January 18th, 2011

Colombo. Tuesday 18 January 2011. The 15th Asian Junior Team Squash Championships 2011 will be held in Colombo, Sri Lanka from 25 – 29 January 2011 at the newly constructed 06 court International standard Squash Complex of the Sri Lanka Air Force Base, Ratmalana.

The 31st Annual General Meeting of the Asian Squash Federation is also billed to take place concurrently at the Official Host Hotel – The Mount Lavinia Hotel on 28 and 29 January 2011.

Simultaneously, the World Squash Federation will hold its next Management Committee Meeting (Man COM) at the same hotel on 26 and 27 January with key officer bearers from around the world, including the President of WSF, Mr. N. Ramachandran arriving in Sri Lanka to enjoy the peace dividends won after a 30 year old war.

A total of 23 teams from Asian Squash Federation’s member nations are billed to take part in this international event. Among them are Malaysia, Hong Kong, India, Pakistan, China, Singapore, Japan, Korea, Chinese Taipei, Jordan, Kuwait, Iran, Iraq and hosts Sri Lanka.

This major event is being sponsored by Ceylon Biscuits Limited, makers of Ritzbury Chocolates, Sri Lanka’s No. 1, along with the Ministry of Sports. It has attracted a record number of entries, in fact higher than all other previous Asian events.

Senior Brand Manager’ of Ceylon Biscuits Limited Nilupul De Silva said, “As the sponsor of the Junior National Squash Championship for the last three years, Ritzbury is proud to be associated with the Asian Junior Team Squash Championships which is to be held in Colombo. This is a great opportunity for our players to compete with the best talent in the region and further develop their skills. I wish the championship all success”.

Sri Lankan Airlines is the ‘Official Airline’ of the 15th Asian Junior Team Squash Championships 2011, while the Mount Lavinia Hotel has come in a ‘Official Host Hotel’ providing many facilities at concessionary rates.

A delighted President of the Sri Lanka Squash Federation Oliver Guruge said, “Sri Lanka is both happy and proud to host this important event in the international squash calendar. With a 30 year civil war behind us, and adverse travel advisories now contemporary history, Sri Lanka is once again regaining its position on the world’s tourism map. These championships come at an opportune moment when the Government of Sri Lanka is taking all measures to actively promote the country not only as a tourist destination, but also as a multi-faceted destination for sports tourism, health tourism, religious tourism, cultural tourism and more”.

“The game of squash has, at the same time, has seen a tremendous resurgence both in terms of public interest and popularity in Sri Lanka during this past two years. Needless to say we have been greatly, encouraged by the record number of entries for all tournaments conducted by the SLSF during this period”, he added.

CEO of SriLankan Airlines Manoj Gunawardena said, “Sports Tourism has always taken top billing in our global agenda as SriLankan Airlines constantly and actively promotes the geographical diversity Sri Lanka is well known for. The SriLankan Airlines Pro recently was one such example where over 120 surfers from around the world converged on the Arugam Bay with the East Coast attracting international endorsement as the best venue for water sports. SriLankan Airlines is proud to fly in squash players, delegates and officials from several countries to Colombo and thus extend our support to the burgeoning popularity of this game both locally and regionally”.

General Manager of the Mt. Lavinia Hotel Anura Devapura said that the Hotel was privileged to be associated with an international sporting event of this magnitude. “There’s already a buzz about the forthcoming 15th Asian Junior Team Squash Championships as Sri Lanka is gaining international recognition as a destination for sports tourism”.

“This is the second international sports event of this calibre that we are proud to be in partnership with. The first was the Asian Under-16 Junior Badminton Continental Championships in 2009, and now this, as the Mt. Lavinia Hotel becomes hospitality partner for sports events. As this event is committed to unite, develop and nurture the youth of Sri Lanka with bonds and indeed friendship through the sports arena, Mount Lavinia Hotel too endorses its commitment to the goodwill of our nation by supporting sports events”.

Chief Guest at the opening ceremony will be Minister of Sports Hon. Mahindananda Alutgamage while the Air Force Chief, Air Chief Marshal Roshan Goonetileke will be Chief Guest at the Awards Ceremony at the Air Force Base, Ratmalana and give away the awards.

Among the strong Sri Lankan contingent are this country’s top ranked junior players. The 15th Asian Junior Team Squash Championships 2011 are expected to feature some great squash and memorable performances of a very high standard, especially with the participation of top ranked players from 14 countries. The main draw will be held in the presence of top players from Pakistan, Malaysia, Hong Kong and India.

“We’re thrilled to note that squash has attracted large numbers of players among all age groups in Sri Lanka. Our wish is to see Sri Lanka emerge as a major squash playing nation in the region in the not too distant future”, Guruge concluded.

Media Contact

President Sri Lanka Squash Federation Oliver Guruge – 777777 997

Secretary Sri Lanka Squash Federation Jaliya Jayasekera – 0717 310026

Kumar de Silva – 0777 379 973

Tharindra de Silva – 0777 560 611

Modern Australian flavours blended to the kitchen brigade at MLH with Chef Asanka from Aussie

Friday, January 14th, 2011

Modern Australian cuisine involves the mixing of completely different ethnic traditions. Potent Asian flavors such as lemon grass, coriander, chili, and cardamom can be blended into many European dishes. Chef Asanka, the newest addition to MLH’s kitchen brigade now surfaces this unique dining experience.

Having gained his cooking experience from Australia, Chef Asanka had a flair for modern Australian cuisine and is inspired by Matt Moran – a top celebrity Chef from Australia. After being an Executive Chef in a star class property in Melbourne he decided to head to his home country and indeed to MLH

As strange as it may sound, sometimes it is possible to be too creative. No where is this more evident than at MLH when this modern flavours can be experienced. Chef Asanka creates his own recipe than refine another chef’s recipe which has proven itself to be liked by guests the world over, As a consequence, odd recipes like Asparagus/Wild mushroom and Cabernet jus find their ways onto dinner tables when really they should find their ways into another cooking style. As his philosophy in his cooking style is: simple, fresh with flair

His worked with Ashley Mark Benson – Roxborough Park Hotel in Melbourne, Virendra Bisht – Smoken Joes Café in Moonee Ponds, Warren King –Ivanhoe Hotel in Ivanhoe, Michael Lambi – Taxi Dining Room – Modern Australian and Japanese cuisine.

Variety is the spice of life is the motto to modern Australian cuisine. A blend of Mediterranean and Asian ingredients to work with when creating recipes, and these being combined into imaginative ways is Chef Asanka’s verdict. For example, Roasted Gibsland Eye Fillet with confit Asparagus/Wild mushroom and Cabernet jus or Confit Ocean trout with warm salad of sautéed potatoes/rocket and hazelnut and Chardonnay cream, Roasted King Prawns, seared scallops, salad of asparagus, micro herbs, confit tomato and spices, are just a few to mention that he conjures up.

MLH indeed thrives on the statement the “world at our doorstop” when they surface worldclass cooking styles for you to experience, it’s not surprising that they have now surfaced Modern Australian cuisine; the ultimate fusion of Asian and Australian flavours to you to venture. Visit MLH from the 24th to 30th Jan to indulge in the Australian week in conjunction with the National Day event of the Great Australian BBQ on 26th and 29th Jan dedicating the night to first Slow Food night for 2011 Australian style — you won’t be disappointed.

Discover Baja California and innovative South Beach Cocktails in Jan at MLH

Friday, January 7th, 2011

Watermelon Mojito

Tacos

Smoked Tacos

With summer all year round, luscious tropical fruits, is center stage when it comes to the creation of cool and innovative cocktails just like in South Beach Florida. Chillies mixed with raspberries as in the Chillie raspberry martini and jalapeno-infused vodka blended with mango vodka and hot peppers. And maybe to cool down, South Floridians savor the watermelon mojito and corporate types love to unwind with the Black martini. Discover the exoticness of a pomegranate and cranberry Bellini, a watermelon margarita and Southern Comfort punch..

Then the ideal food to blend in well with the cocktails is all types of “Fresh Mex”or cuisine of California. This is the greatest set of hot food ever assembled! Each flavor captures the essence of the California Baja region in flavor and heat! Hot Sauces Smoky, thick, Sweet. And a slight hint of chocolate. De Arbol Hot Sauce: Close your eyes and picture the quintessential hole-in-the-wall Baja taco shop with the unique fish tacos. Fiery, authentic taco shop style hot food literally brimming with Hotacado Avocado Hot Sauce, tasty originals combining two staples of Baja – avocados and fresh, sun-ripened jalapenos. Of course, you’ll also taste that signature Scorpion Bay kick!

Although “the Baja”, as it is affectionately known, Virtually ignored in discussions of regional Mexican cooking, Baja nonetheless continues to produce some of the finest and freshest seafood dishes found anywhere, and the creativity which has blossomed in recent years is reflected now at MLH. The highlight of the Baja delicacies is to season the food without masking the pure, natural flavor. Types of fish and shellfish which have, for generations, been cooked over fires in fishermen’s camps on the beach have taken well to the refinements of Baja food.

If you favor the idea of not cooking them at all, as in ceviche, in which the seafood is “cooked” by marinating in lime, will also be on the cards,”states Mr Anura Dewapura, General Manager of Mount Lavinia Hotel.

Whether you snag your fish with rod and reel or with a supermarket cart, the following recipes may bring back fond memories for those who have been to the Baja, or whet the appetites of those yet to experience its beauty.

Almejas Brujas: Stuffed Clams

Pescado Siete Mares: Seven Seas Fish

Ceviche: Fish Cocktail

Mariscos Empapelados: Seafood En Papillote

Tacos de Pescado: Fish Tacos

are just a few to savour.

New years eve party – Mardi Gras

Wednesday, January 5th, 2011

New years eve party – Glamour

Wednesday, January 5th, 2011

Ultimate fusion of Asian and Australian flavours with Chef Asanka at MLH

Monday, January 3rd, 2011

AsankaFLG

Asanka's food

Modern Australian cuisine involves the mixing of completely different ethnic traditions. Potent Asian flavors such as lemon grass, coriander, chili, and cardamom can be blended into many European dishes. Chef Asanka, the newest addition to MLH’s kitchen brigade will surface this unique dining experience.

Having gained his cooking experience from Australia, Chef Asanka had a flair for modern Australian cuisine and is inspired by Matt Moran – a top celebrity Chef from Australia. After being an Executive Chef in a star class property in Melbourne he decided to head to his home country and indeed to MLH

As strange as it may sound, sometimes it is possible to be too creative. No where is this more evident than at MLH when this modern flavours can be experienced. Chef Asanka creates his own recipe than refine another chef’s recipe which has proven itself to be liked by guests the world over, As a consequence, odd recipes like Asparagus/Wild mushroom and Cabernet jus find their ways onto dinner tables when really they should find their ways into another cooking style. As his philosophy in his cooking style is: simple, fresh with flair

His worked with Ashley Mark Benson – Roxborough Park Hotel in Melbourne, Virendra Bisht – Smoken Joes Café in Moonee Ponds, Warren King –Ivanhoe Hotel in Ivanhoe, Michael Lambi – Taxi Dining Room – Modern Australian and Japanese cuisine.

Variety is the spice of life is the motto to modern Australian cuisine. A blend of Mediterranean and Asian ingredients to work with when creating recipes, and these being combined into imaginative ways is Chef Asanka’s verdict. For example, Roasted Gibsland Eye Fillet with confit Asparagus/Wild mushroom and Cabernet jus or Confit Ocean trout with warm salad of sautéed potatoes/rocket and hazelnut and Chardonnay cream, Roasted King Prawns, seared scallops, salad of asparagus, micro herbs, confit tomato and spices, are just a few to mention that he conjures up.

MLH indeed thrives on the statement the “world at our doorstop” when they surface worldclass cooking styles for you to experience, it’s not surprising that Modern Australian cuisine is the ultimate fusion of Asian and Australian flavours. Visit MLH on 26th and 29th Jan and enjoy a complete range of fabulous Modern Australian recipes with Chef Asanka when he will be the main highlight on Slow Food Australian style and the Great Australian BBQ — you won’t be disappointed.