THE FOODIE MAGAZINE March 2014

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We dedicate this issue to the divine bovine and have christened it our Where’s The Beef issue! In this Issue: Afit and Lucy at Holycow! Steakhouse - Their mission is to provide great quality steaks at an affordable price. The mother and daughter tandem of Arimbi and Indita Probosutedjo shares the different primal cuts of beef. We found the illusive former presidential chef, Sukijo. Surprisingly enough, he runs a steak house now. Read our article on him as he goes down memory lane and shares with us his wonderful experiences serving five Indonesian presidents. Also we caught up with Jeff Bell, head bartender at New York’s famous Please Don’t Tell (PDT) speakeasy. Jeff tells all about himself, PDT and even shares with us the recipe of his award-winning Lion’s Den cocktail. In this month’s Tried and Tipsied section, we feature Potato Head Garage’s Rhys Wilson as he imparts three terrific cocktails, which goes very well with steaks. Check out the winners of our first TTMYGY pho

Transcript of THE FOODIE MAGAZINE March 2014

  • T R I E D A N D T E S T E D

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    INSIDEPresidential Chef Sukijo Goes Down Memory Lane

    Arimbi and Indita Show Us Beef Primal CutsCook The Perfect SteakPDTs Jeff Bell Tells All

    MAR 14 | volume 1, Issue 03

    Wheres the beef? See the winners

    of our first TTMYGY Photo

    Contest!

  • T R I E D A N D T E S T E D

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  • T R I E D A N D T E S T E D

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  • P U B L I S H E R S N OT E

    MMM...

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    Mmmm is usually the first thing I say after a first bite off a perfectly cooked steak, which apparently was also the title I thought of for the magazine some odd-years ago.

    I like talking about how growing up was such a big part of a person being a Foodie. In order for that to be true we need to agree on what the definition of a Foodie actually is.

    Today, they (or we) are often seen as some pompous ass trying to be a know-it-all. Giving unsolicited criticism to a meal that someone has labored over to serve on the table and thinking that our criticism helps them to be a better cook.

    Do I deny doing that? No. Does that make a person a Foodie? Definitely not!

    At the core, the key characteristic of any Foodie is simply appreciation. I lived by the philosophy eat first, ask questions later and because of this I have learned to appreciate a wide spectrum of flavors, from sour pickled onions that made my face convulse into a wrinkly puckered face, to the diabetically inducing sweetness of Julab Jamun and the extremely salty street foods of south east Asia. Do I like these extreme dishes? Let me just say that Ill eat them and keep it at that. But it is because of these flavor-encounters that have made me appreciate good food.

    It is like finding refuge after a hard and stressful day, it is the best friend that you tell your crap to at the end of the day and find yourself laughing it off. This is probably why I have such a deep appreciation for beef dishes.

    A well-cooked beef stew is slow-cooked for hours marinating in a pot of flavorful broth. When they say that you need to cook with love, you would often find that love in a beautifully cooked beef stew.

    A great steak however is like sex in your mouth.

    So enjoy this issue dedicated to the Divine Bovine. Savor the Flavor.

    Nuff Said,

    RICHMOND BLANDO

    PT. NUSA BINTANG LESTARI7Y4b[NdN_ZN[[\#{8RONf\_N[/N_b

    @\baU7NXN_aN{6[Q\[R`VNTel: +62 21 2905 3959

    www.boldprintspublishing.com

    Publisher

    Editor-at-Large

    Art Director

    Editor

    Photographer

    Contributors

    Administration

    Distribution

    Richmond Blando

    Jed V. Doble

    Juke Bachtiar

    Rafael Reyes

    Dennie Benedict

    Himawan Sutanto

    Melanie Tanusetiawan

    Rian Farisa

    Ellyna Tjohnardi

    Indita Probosutedjo

    Arimbi Nimpuno

    Dalia Kuwatly

    Boedy Astuti

    Mukti Pelupessy

    Photograph by HIMAWAN SUTANTO

  • A WEEK OF AUSTRALIAN WAGYUCs Steak & Seafood Restaurant, 24 30 March 2014

    Cs new Chef de Cuisine Matt Demery showcases the ever famous Australian Wagyu dish varieties. Extensive selections of this marbled and tasty cut are available for lunch and dinner. Our new Director of Food & Beverage, Alex Sheppard, personally recommends the Tomahawk Wagyu to be paired with our wines from the Margaret River region in Western Australia to complete the exquisite dining experience.

    For more information and reservations, please call +62 21 2992 1234, 5020 1234 ext. 8-3400Hyatt. Youre More Than Welcome

  • 6 | www. thefoodiemag.com

    E DITO R S N OT E

    wheres the beef?I think I have to agree with Richmond that every time I take a

    bite out of a perfectly cooked steak is a TTMYGY (Things That Make You Go Yum) moment. Tender and succulent, a good steak will always bring a smile to my face. That said, we dedicate this issue to the divine bovine and have christened it our Wheres The Beef issue!

    It is now fairly easy to get oneself a good steak. Our friends Afit and Lucy at Holycow! Steakhouse are making sure of that. Their mission to provide great quality steaks at an affordable price is catching on. Because of them, wagyu is now on the vocabulary of ZN[f6[Q\[R`VN[`

    8RR]Vab]Tbf`

    We are lucky to have on board, mother and daughter tandem, Arimbi and Indita Probosutedjo who share with us the different primal cuts of beef. Now with this guide, you will no longer wonder about the difference between a flank, chuck or ribeye steak. We are also very fortunate, that after searching far and wide, we found the illusive former presidential chef, Sukijo. Surprisingly enough, he runs a steak house now. Read our article on him as he goes down memory lane and shares with us his wonderful experiences serving five Indonesian presidents.

    A topic close to my heart, many of you may know, is my love for cocktails. Recently, I was fortunate to have had the chance to sit and chat with Jeff Bell, head bartender at New Yorks famous Please Dont Tell (PDT) speakeasy. Jeff tells all about himself, PDT and even shares with us the recipe of his award-winning Lions Den cocktail. Also in this months Tried and Tipsied section, we feature Potato Head Garages Rhys Wilson as he imparts three terrific cocktails which go very well with steaks.

    Check out the winners of our first TTMYGY photo contest! In February, we asked our readers to submit their best #TTMYGY_wheresthebeef photos. We have are announcing the three winners and we will share in a future issue where they found the beef!

    Lastly, as always, the issue is peppered with a number of very easy and interesting recipes from our chef friends and even our publisher. Go try them out. If you do, dont forget to take a snapshot and tag it #TTMYGY and post it on Facebook, Instagram or Twitter.

    Thats enough typing, talking about all these beef has gotten me hungry. I am gonna grab me a steak!

    Enjoy the issue! Happy eating!

    JED V. DOBLEEditor at Large

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    CO N T R I B U TO R S

    RIAN FARISAWriter

    Once a foodie, always a foodie. Rian started his popular food blog gastronomy-aficionado.com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.

    HIMAWAN SUTANTO Photographer

    Himawan did portraiture for editorial, advertising and design clients for many years and also had a stint doing commercial photography. His love for food and travel brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys. He has recently been traveling to take photos for a global hotel chain. When not away shooting photos he tries to spend as much time with his newborn son.

    ELLYNA TJOHNARDIWriter

    Ellyna is knee-deep in a love- hate relationship with food (like most girls are), she started my food blog culinarybonanza.com more than 2 years ago. As an acute sweet tooth, she has no difficulty eating dessert as the main course. Despite being Asian, she believes that she was born with a Westerners palate because of inexplicable affinity for bread, wheat and cheese instead of rice and noodles.

    THE GUEST

    LIST

    MELANIE TANUSETIAWAN Photographer

    Melanie graduated from Melbournes RMIT with a Bachelor of Arts in Photography and is well known for her vivid dreamlike imagination. Her love for simple living, food and people is reflected through her lifestyle work. She has also been actively involved in exhibitions and has won various awards. www.studio-melt.com

    Dalia KuwatlyIndita ProbosutedjoWriters

    Dalia and Indita are two of the four founders of the food blog, Tasteritos. Because they were in three different continents, the blogs initial idea was to review restaurants from all around the world. But soon the blog expanded to various topics, such as local product reviews and food talks. Tasteritos has contributed to a number of Indonesia-based magazines and will grow to expand its global coverage and present more unpretentious topics on food to its readers. http://tasteritos.tublr.com/

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    TA B L E O F CO N T E N T S

    The Foodie magazinevolume 1, Issue 02

    Things That Make You Go Yum12 Wheres The Beef?

    The Foodies List14 Sana Sini Restaurant16 Mango Tree Bistrobar18 El Asador20 The Cook Shop

    Cover Feature: Wheres The Beef?22 Primal Cuts28 Chef Fanys Market Visit % /\cV[R.[Na\Zf|8[\df\b_ORRS40 Let Them Eat Steak!44 Foodology: The Perfect Steak46 Power Slim Versus Ellyna - Who Wins?

  • TA B L E O F CO N T E N T S

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    Went There Ate That48 Taipei Food Adventures

    Tried and Tipsied52 Please Do Tell56 Potato Head

    The Finer Things60 THE Steak House

    Culture62 Well Done

    Taking It To The Streets66 Jakarta Food Truck#% /NaNT\_8V[T`YRf

    Iconic70 Miranda

    Confessions of A Foodie72 Umi Fadilah

    Mayas Musings74 An Energy-Packed Steak Salad

    Tried and Tested78 Dream (gravy)Boat & The SidekickS 81 Do Try This At Home

    Stuff of Legends84 Sukijo The Presidential Chef

    Pantry 10188 Sauces For The Red Heaven

    What Chef Eats90 Michael Whyag

  • A 5 6 ; 4 @ A 5 .A : . 8 2 F< B 4 < F B:

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    Things That Make You Go Yum is monthly column featuring our choices of the best food photos on Instagram. If you think you