Matua, New Zealand’s First Sauvignon Blanc, Makes Official Debut

18 OCTOBER 2013, JAKARTA & BALI, INDONESIA - Here in Asia, a love affair with New Zealand wines is beginning. Matua, the producers of New Zealand’s first Sauvignon Blanc and New Zealand’s Wine Producer of the Year is now expanding its footprint in the region to include Indonesia.


Speaking from one of Matua’s vineyards outside of Auckland, Matua winemaker, Greg Rowdon, said he’s thrilled to see Matua expanding it markets in Asia.

He says, “When you taste a Matua wine, you really taste New Zealand in a glass. Our Marlborough Sauvignon Blanc is perfect for the climate in Indonesia, being crisp, refreshing and full tropical notes like passionfruit and guava. It’s also a wonderful food match for the rich and spicy flavours often found with Indonesian cuisine.

With demand for New Zealand wines continuing to grow, more Asian retailers, restaurants and wine bars are putting more of the country’s wines on offer. 

 
What to try
Keen to sample Matua wines? Greg Rowdon picks his favourites that are available in select food and wine retail stores in Jakarta, including Vines and Gourmet World, and in popular retreats, restaurants and bars in Bali.

  • 2012 Matua Marlborough Sauvignon Blanc (Rp 454,800.00)
  • 2012 Matua Marlborough Pinot Noir (Rp 454,800.00)
  • 2011 Shingle Peak Sauvignon Blanc (Rp 499,800.00)
  • 2011 Shingle Peak Pinot Noir (Rp 499,800.00)

Matua - most successful New Zealand wine brand

Matua has been gaining more international recognition in recent times. Late last year, Matua was named the 2012 IWSC (International Wine & Spirit Competition) New Zealand Producer of the Year Award (London). The latest release of their Marlborough Sauvignon Blanc (2013) has also just picked up a Double Gold at the China Wine awards as well as Gold at the New Zealand International wine show.
  
Matua now has 102 awards in total, including 12 trophies and 19 gold medals in the last 12 months – making it the most internationally successful New Zealand wine brand.

Greg Rowdon states, “While we’re proud of these wins, we don’t let it go to our heads.  For me, I just want to continue making premium quality wines that we can be proud of to share with the rest of the world.

“I can’t imagine doing anything else in the world other than making wine, so to be able to share our wine internationally is very humbling.”



About Matua Wines
Matua started out from a tin shed near Auckland in 1974. This is where they produced Zealand’s first Sauvignon Blanc and ultimately changed the way the world enjoys white wine. They were told it was a massive gamble, but they gave it a go anyway, and the rest is history. This pioneering spirit and passion to try new things to make great wines is still alive today. 

 

For more information, samples, images or interview requests, please contact:

Hermansyah
Wine Division Head
Email: hermansyah@pt-mgp.com
Contact no: + 62 21 5151 911

Bergabung Dengan Klan Pencinta Makanan Di The Belly Clan


The Belly Clan telah hadir dan menjadi pilihan favorit di kawasan Sudirman dan sekitarnya untuk makan siang, happy hour dan makan malam.
 
Selain menu-menu yang menggugah selera dalam pilihan cita rasa Asian fusion yang memperpadu-padankan beragam rasa dari hidangan western dan eastern sampai tradisional Indonesia; The Belly Clan juga mengutamakan harga yang terjangkau, porsi yang pas dan suasana yang nyaman.
 
Tahun ini The Belly Clan menambahkan beberapa menu baru sebagai variasi, persembanan Executive Chef Hengky Efendy yang bisa dicicipi langsung.

Brioche Truffle Fondue

Untuk memberikan lebih pada loyal customers, The Belly Clan juga menyajikan event-event dan promosi menarik untuk keluarga, pertemuan bisnis dan acara lainnya, diantaranya:
 
 - Weekend Brunch setiap hari Sabtu dan Minggu jam 10 pagi hingga jam 4 sore.
 
 - Lunch promo 2-course @ IDR 85,000++ hari Senin sampai Jumat jam 12 siang hingga jam 5 sore.


 

 - Happy hour : 1-for-1 house pourings, buy 3 free 2 bottles of Heineken beers, buy 1 get 1 Stela Artois , setiap hari jam 3 sore hingga jam 7 malam

Chili Chicken Pesto

 - High tea mulai available Januari 2014 dengan acara menarik seperti talk show, fashion show hingga demo kecantikan. Setiap hari Kamis minggu terakhir setiap bulan.
 
 - Tersedia juga ruangan VIP untuk keperluan meeting, arisan dan pesta, dengan kapasitas hingga 20 orang.
 
 - Untuk keperluan acara lainnya, The Belly Clan siap mengakomodasi kebutuhan Anda mulai dari pemilihan menu, pengaturan budget hingga dekorasi tempat acara.


Aglio Olio Spaghetti Dendeng Balado

The Belly Clan Big Breakfast

Corn Fritters

Pandan Cake


The Belly Clan

Jln. Jend. Sudirman Kav. 32
Intiland Tower Lobby 
Telephone: (021) 57906000

twitter: @TheBellyClan
facebook fan page: The Belly Clan

Rangers Valley Launches Black Onyx: The New Angus Beef Brand




It is an undoubted fact that nowadays Wagyu beef is a highly popular piece of meat in the market. But now there is another premium meat dominating the market, Black Angus Beef. Although not all Black Angus are created equal, Black Onyx by Rangers Valley is regarded as the star among Angus beef brands.
Rangers Valley have been producing some of the finest Black Angus beef to come out of Australia for over 25 years now. They are wholly committed to the breed integrity of Black Angus beef. They believe that Black Angus beef should come from 100% Black Angus cattle.
Any animal that is selected for Black Onyx brand must be 100% Black Angus, meaning both the animals parents must be 100% Black Angus. They then use an independent company to verify that all their cattle are 100% Black Angus. This is much more stringent than other Angus programs allow less than 100% Black Angus genetic content.


Rangers Valley launches their new Long Fed Angus beef brand at The Ritz-Carlton Pacific Place, on 1st October 2013. The new brand, Black Onyx is the latest evolution of a product that Rangers Valley have been producing in various formats for 25 years. This new brand launch also coincides with the 25th Anniversary of the Australian based cattle feeder and exporter.
“2013 will be remembered as an important year in the history of Rangers Valley” Managing Director of Rangers Valley, Don Mackay said. “Not only are we celebrating the past 25 years of the companies achievements, but we are also setting the platform for the next 25 years with the launching of Black Onyx”
Today, we are going to experience some perfectly prepared pieces of highly marbled Black Onyx beef. These Angus cattle are fed in the feedlot over 270 days. The feed is designed to allow the animals to grow naturally so they can produce marbling. Finally all Black Onyx Beef is graded as marble score 3 or higher.
During the event, well known chefs from around Jakarta prepared different cuts of Black Onyx beef and explaining their individual preference on how to cook each piece. 3 chefs showcased their skills on preparing the various Black Onyx beef cuts; Chef Sean MacDougall from The Ritz-Carlton Pacific Place prepared OP ribs and Chuck Roll, Chef Stefu Santoso from Energy Cafe prepared Topside and Oxtail, while Chef Chandra Yudasswara from EXODUS Dining prepared Eye Round.
“It’s a great opportunity to see how different cuts of beef can be prepared” Mr Mackay said “This is very useful information for chefs and retailers as this is an effective way to improve margins”
Rangers Valley own and operate a 32,000 head feedlot in the New England region of NSW and currently produce a mix of high quality products including Black Onyx beef. “Black Onyx is still the majority of what we produce, but we are also growing our Wagyu production which is increasing in popularity in Indonesia”
Rangers Valley beef is available in over 20 countries around the world.


Rangers Valley Cattle Station Pty Ltd  

ABN 17 001 060 402
PO Box 63 Glen Innes NSW Australia 2370
Telephone:  +61 2 6734 4000

twitter: @RangersValley @BlackOnyxBeef
facebook fan page: Rangers Valley
website: www.rangersvalley.com.au

Dapur Solo, Oase Bagi Pencinta Kuliner Solo di Jakarta & Sekitarnya



Bertepatan dengan 25 tahun Dapur Solo Ny. Swan dan pembukaan cabang terbaru dan terbesar yaitu Cabang Sunter II, diadakan Gelar Citarasa Solo sebuah pengalaman unik khas Solo yang memadukan suasana nyaman lesehan, aneka kuliner unggulan Solo dan hiburan siteran serta keroncong  yang syahdu. Para undangan, termasuk saya, dimanjakan menikmati aneka hidangan khas kota Solo yang berlimpah seperti Sosis Solo, Asem-Asem Iga, Lontong Solo, Bubur Lemu, Brambang Asem, Pecel Ndeso Wijen Hitam dan banyak lagi. Untuk makanan penutupnya ada ketan bubuk juruh, meniran, gethuk dan wedut. Sedangkan untuk penghangat tubuh, ada Wedang Ronde, Kacang Tanah dan Wedang Jahe Gepuk khas angkringan Solo. Menu-menu diatas sebagian besar tersedia di seluruh gerai Dapur Solo Ny. Swan, dan sebagian lagi didatangkan khusus dari Solo untuk Gelar Citarasa Solo kali ini, namun tentu bukan tidak mungkin di kemudian hari akan disajikan sebagai menu Dapur Solo Ny. Swan.

Nasi Langgi Kuning

Berawal dari Kampung Batik Laweyan, di pusat kota Solo yang menjadi bagian tak terpisahkan dari kehidupan Ny. Swan, dimana beliau dilahirkan dan dibesarkan. Dari sekedar menikmati aneka kuliner Solo, beliau belajar meracik bumbu-bumbu rahasia masakan Solo yang khas. Setelah menikah, Ny. Swan dan suami pindah ke Jakarta pada tahun 1998, saat dimana aneka kuliner barat dan internasional sedang ‘booming’. Tapi hal ini malah menggugah kecintaan beliau terhadap kuliner Solo dan membuka rumah makan sederhana yang diberi nama Dapur Solo.
Hari demi hari berganti, dan kecintaan serta kerja keras Dapur Solo membuahkan hasil. Lambat laun Dapur Solo berganti tempat dan wajah dan kemudian diberi nama Dapur Solo Ny. Swan. Dimulai dari garasi rumah di tahun 1998, pada tahun 2013 Dapur Solo Ny. Swan sudah mempunyai 4 gerai tersebar di Jakarta dan sekitarnya serta 3 divisi bisnis lain, yaitu Catering Dapur Solo, Dapur Solo Lunch Box dan Oleh-Oleh Sowan. 

Nasi Liwet Solo

Dapur Solo Ny. Swan yang berangkat dari citarasa rumahan, berkembang menjadi pusat makanan khas Solo di tengah hiruk pikuk kota yang berkiblat ke barat, ditambah lagi dengan menu-menu nusantara yang melengkapi pengalaman bersantap yang menyenangkan. Kedepannya, Dapur Solo akan terus menjadi pemegang tradisi kuliner nusantara dan bercita-cita menjadi “top of the brand” untuk kuliner nusantara. 

Selat Solo


Dapur Solo Ny. Swan

Jl. Panglima Polim I No.95
Jakarta Selatan
Telephone: (021) 7222 311


Jl. Danau Sunter Utara R 35-37
Sunter - Jakarta Utara 14350

Telephone : (021) 640 5812

Jl. Danau Sunter Utara No. 7 Sunter II
Sunter - Jakarta Utara 14350
Telephone: (021) 296 15 353


Ruko Melati Mas Square
Blok A1 No. 22-23
Jl. Raya Serpong - Tangerang
Telephone: (021) 5315 0505


twitter: @dapursolo
facebook fan page: Dapur Solo
website: www.dapursolo.com 

food photos courtesy of Arie Parikesit