Australian 'Meat and Seafood Fest' begins in city
Wednesday, 3 June 2009
FE Report
The Westin Dhaka is currently hosting a two-week long 'Australian Meat and Seafood Fest', a grand festival of Australian cuisine and culinary tradition in the city.
Beginning from 30th May, the festival would take place every evening up to June 10 from 6:30 pm to 11:00 pm at the Taste Restaurant of the hotel venue.
Exotic and exclusive dishes including Tasmanian oak smoked Salmon, Sydney Rock Oysters and Ezurds Lime Cured Calamari are some of the main attractions of the festival.
It also showcases various outback-carvery items like Tara Valley Beef Rib and Gibbsland Milk Fed Lamb Shanks as well as a number of vegetarian and fish items.
"Australian cuisine, which is notable for its simplicity and freshness; is the byproduct of the culinary influence of the British settlers and the subsequent migrants in the country" Chef Gerrard Wallace said.
"Both seafood and barbeque items are quintessential part of the country's vivid culinary culture," he said, adding: "It essentially features herbs, spices, fruits, nuts and other ingredients indigenous to the island which also makes the dishes unique".
Each evening since the beginning of event, a good number of visitors; both local and foreign are flocking to the state-of-the-art Venetian styled Taste restaurant of the Westin hotel to experience the very best of the delicious Australian savour in their dinner.
To give the festival a truly international flavour, the typical Aussie dishes have been accompanied by rice and a wide range of Japanese Sushi and Sashimi as well as exotic cuisines from various other nations to serve the taste of gourmets from all culture and nationalities.
"Previously, we have organised Thai and Malaysian food festivals in the city with great success. Hopefully, this would be a wonderful opportunity for Bangladeshi people to familiarise themselves with the Aussie culinary tradition," Gerrard added.
The Westin Dhaka is currently hosting a two-week long 'Australian Meat and Seafood Fest', a grand festival of Australian cuisine and culinary tradition in the city.
Beginning from 30th May, the festival would take place every evening up to June 10 from 6:30 pm to 11:00 pm at the Taste Restaurant of the hotel venue.
Exotic and exclusive dishes including Tasmanian oak smoked Salmon, Sydney Rock Oysters and Ezurds Lime Cured Calamari are some of the main attractions of the festival.
It also showcases various outback-carvery items like Tara Valley Beef Rib and Gibbsland Milk Fed Lamb Shanks as well as a number of vegetarian and fish items.
"Australian cuisine, which is notable for its simplicity and freshness; is the byproduct of the culinary influence of the British settlers and the subsequent migrants in the country" Chef Gerrard Wallace said.
"Both seafood and barbeque items are quintessential part of the country's vivid culinary culture," he said, adding: "It essentially features herbs, spices, fruits, nuts and other ingredients indigenous to the island which also makes the dishes unique".
Each evening since the beginning of event, a good number of visitors; both local and foreign are flocking to the state-of-the-art Venetian styled Taste restaurant of the Westin hotel to experience the very best of the delicious Australian savour in their dinner.
To give the festival a truly international flavour, the typical Aussie dishes have been accompanied by rice and a wide range of Japanese Sushi and Sashimi as well as exotic cuisines from various other nations to serve the taste of gourmets from all culture and nationalities.
"Previously, we have organised Thai and Malaysian food festivals in the city with great success. Hopefully, this would be a wonderful opportunity for Bangladeshi people to familiarise themselves with the Aussie culinary tradition," Gerrard added.