Author: simon
Hong Kong Win First Asia Rugby Championship!
Hong Kong won their first Asia Rugby Championship (ARC), since the inception of the new format in 2008, with a comprehensive 39-5 win over South Korea in the final game.
The win means Hong Kong have navigated the first hurdle in their bid to qualify for Rugby World Cup 2019 and progress to a home-and-away series with Oceania qualifiers Cook Islands at the end of June to decide the region’s entry into November’s international repechage stage.
An away win over Korea meant Hong Kong entered the game in a commanding position on the championship ladder only needing a losing bonus point to secure their first Asian title, but coach Leigh Jones was calling for more from his side.
“Only a win will do,” Jones said ahead of kick-off, and his squad delivered with a complete performance. Hong Kong had secured the title by half-time after collecting a bonus point for scoring four tries in the opening stanza as the hosts posted 31 points before the break.
Flyhalf Matt Rosslee opened the scoring with a penalty in the early stages as both sides settled into the encounter after a scrappy start. While unforced errors continued to plague the visitors, Hong Kong gathered momentum and confidence over a first forty minutes that saw the lion’s share of play in the Korean end.
Rosslee added the opening try in the twelfth minute, after centre Max Woodward folded the midfield defence with a thumping crash ball. Prop Dan Barlow drove the ball to the line in second phase play before setting a perfect platform for the backs with Rosslee diving across the whitewash beneath the posts. Rosslee’s conversion gave Hong Kong a 10-0 bumper before scrumhalf Liam Slatem widened the margin with the first of a brace of tries on the afternoon.
Showing great field vision and an instinctual feel for the attack, Slatem took a quick tap and run from a penalty to leave the Korean defence flat-footed and score in the right corner. Rosslee’s conversion was true as Hong Kong extended its lead to 17-0.
Salom Yiu Kam-shing added to South Korea’s misery moments later after the veteran winger perfectly judged his entry into the backline and accepted a nifty reverse pass to cross over unmolested. Rosslee maintained his perfect conversion record as Hong Kong pushed the lead to 24-0.
Korean prop Kang Taehyon was sent to the sinbin shortly thereafter for repeated infringements at the breakdown. With the man advantage, Hong Kong looked to have scored its fourth try of the half, but flanker Toby Fenn’s effort was disallowed by the television match official.
Slatem scored his second shortly thereafter, finishing off a beautiful piece of open play by Hong Kong with wing Conor Hartley showing some great hands to reel in a tough pass from Rosslee before slipping the ball to Slatem, who also juggled for control before collecting the ball at pace and darting over near the posts. Rosslee’s conversion was successful and Hong Kong took a 31-0 lead and their first Asian title into the sheds at half-time.
Hartley and Slatem were standouts in the Championship campaign, finishing as joint top try scorers with four each.
Korea returned to full strength early in the second half but another slow start saw them concede an opening penalty, which Rosslee slotted to push the lead to 34-0.
The Koreans notched their only points of the game off a scrum on Hong Kong’s 5-metre line as captain Lee Yongseung dragged several defenders over the line to avert the shutout. The conversion was unsuccessful and Hong Kong led 34-5.
A second yellow card to Korea further distorted the game, as did a series of injuries and head injury assessments, that contributed to a stop-start second half, with neither side being able to introduce any fluidity in the proceedings.
Scrumhalf Jamie Lauder eventually capped a fecund day for the home side with his try to close out the proceedings. Despite a largely forgettable second half, Hong Kong will take momentum from a near pristine opening act as they prepare for the Cook Islands in four weeks time.
“I think it was probably the most clinical first half I have seen in a very long time. Everything we did on the training field just turned up on the pitch and we went into half-time knowing the job was pretty much done,” said Jones.
“It was an outstanding performance and it speaks volumes about the attitude and preparations of the players and coaching staff this week,” Jones added.
Celebrations for a first Asian title will be short-lived as Hong Kong prepare to front up for the Cook Islands.
“First of all the guys will have a week off as it has been a tough old campaign,” said Jones. “We are a bit in the dark with the Cook Islands. We know very little about them, so we are going to have do our research now to see how to prepare for them,” he added.
The month-long layoff before the next game will help the rest of the squad get fit as well. “We had almost another full team sat in the stand who were injured today and hopefully another eight or ten of them will be ready for selection for the Cook Islands,” Jones noted. “Today we were down to the last man standing almost behind the scrum, so it will be nice to have a few selection headaches for the Cooks,” he added.
Hong Kong
15. Rob Keith, 14. Kam Shing Yiu, 13. Jack Neville, 12. Max Woodward, 11. Conor Hartley, 10. Matthew Rosslee, 9. Liam Slatem, 8. Thomas Lamboley, 7. Toby Fenn, 6. Nick Hewson, 5. Kyle Sullivan, 4. James Cunningham, 3. Dylan Rogers, 2. Ben Roberts, 1. Dan Barlow
South Korea
15. Jae Bok Lee, 14. Jeong Min Jang, 13. Seong Min Jang, 12. Seon Gu Kim 11. Nam Uk Kim, 10. Youn Hyung Oh, 9. Ki Cheol Shin 8. Yong Seung Lee (captain), 7. Injo Hwang, 6. Sung Kun Cha, 5. Jin Seok Lee 4. Seok Hwan Jang, 3. Taeh Yeon Kang, 2. Ji Hoon You, 1. Kwanyoung Na
APTBS Moments on the Edge
“Those moments when you lose control and are barely hanging on is when your body reacts without thinking, those are always the best”
New York’s ‘loudest band’ A Place to Bury Strangers return to Hong Kong this month for a concert at MOM Livehouse on 16 December. More commonly known by their initials APTBS currently are Oliver Ackermann (guitar/vocals, bass), Dion Lunadon (bass guitar, guitar) and Lia Simone Braswell (drums). Their atmospheric wall of sound-influenced blend of psychedelic rock, shoegaze and rock sounds good on record, live APTBS they are quite unique. bc spoke to Ackermann ahead of the gig.
In today’s era of instant gratification how does it feel as a band to have been around for 15 years? What has kept you together?
I think I will always write music. It is one of the things I absolutely love to do. One thing we have focused on is not listening to other people and just create the music we would love to hear. I think this is true with anything that you do. If you are passionate about it, it becomes really easy to do and push yourself because there is a hunger driving you and you are happy and satisfied with what you do. We are just lucky that other people enjoy what we want to do. We aren’t going to stop doing what we want.
How do you think your music has changed over time? Has it been an evolving process or have you made deliberate choices in music style/ direction?
The music has definitely changed very much over time. It has been a natural progression but we are always working on doing something new and that we have never done before. It makes things very interesting. Recently we have been writing a lot of songs right on the spot at a show or during practice and it really sends you through time at a faster pace making the universe of perceivable music larger and larger. The only real deliberate choice we make for our music is to make it with real instruments and not computer based equipment. The band is voice, bass, drums and guitar.
Which bands/musicians have influenced and inspired you over the years and why?
Early punk music was a big influence on me. I remember my brother once drove me around when he got his license and put in a Dead Kennedys tape and cranked it all the way up. I had never heard anything like that before. The energy and excitement was so heavy to me and completely off the wall insane. There was also a depth to the music that brought it up to even a higher place for me.
There was a point. I really love something that is beautiful and cool sounding but if it has a point then that can really touch. Also a big turning point for me was going to Art School in Providence RI in the late 90s. There were all of these really incredible shows going on all the time. Lightning Bolt was a big one for me. They would start playing from the back of the room right when the band before them ended. It was so intense and unique! They were like fuck the format. This is what a show should be and I love that.
How does it feel to be a band that influences and inspires other musicians So many bands have inspired and influences me and so I push myself as far as I can to represent everything I have ever been impressed with and inspired by in every performance and record I make.
Looking back at your early releases, do you have the urge as some bands have done to re-record/re-interpret them and release them again – or do you just leave that for the live shows?
Nah, I don’t think that has really ever been good. Usually for song writing the best time you are going to play something is while you are writing it. You are connected to the exact pure feeling only at that time when you are in that moment.
That is part of the reason I like to record our own music. It is us who gets to use the sounds and elements of song craft to get our message across. We know it better than anyone else would and all of the elements are important to he homogeneous.
For the live shows we do get to reinterpret our past works but it starts to take on a whole different feeling and is directly responsive to what is going on in whichever venue we are at. The interaction with the crowd can change the narrative of a song and they get readapted in real time. That keeps it fresh and new and in the actual moment we are in at that time. It makes music better than anything you could ever plan. We are hanging on for dear life and the music is being played by some sort of pure raw energy.
You’ve only released four albums in fifteen years, is writing new songs an organic process with the music and lyrics coming together smoothly or do you find creating new songs hard?
We record so much music all the time but also do a lot of other things. There has to be inspiration for good songs to get written I think. But to write new songs all you have to do is actually just do it. If you are reading this write a song right when you are done.
You’re quoted as saying that your live shows are about emotion. After so many years and shows how do you keep that raw intensity and passion that make your gigs so intense and memorable?
I just personally try to push myself further than I have ever gone every single time I play. It can’t necessarily be measured like how high am I going to jump at a show but it involves being creative with what you hear and is around you and spotting an opportunity to do something different or potentially scary and just going for it.
Do you have a favourite song to play live, which is it and why?
You would have to ask me after we play them at a particular show. Usually something I am not expecting to be my favorite ends up being for the night. Also usually whichever songs get really messed up tend to be my favorite.
Those moments when you lose control and are barely hanging on is when your body reacts without thinking and those are always the best moments. I often try to destroy the situation we are in so that we have to build it back and reconstruct it as something. And at that moment, what comes is better.
Does it frustrate you at gigs seeing so many people watching you through their phone screens rather than enjoying the real event in front of their eyes?
I am not usually really paying attention with my eyes at shows so much so I can’t really tell. I am so focused on the sound and the visual aspect can shut down. I think it is really just their loss. Most shows are best experienced with the body rather than the cyborg flesh, at least for now.
With music having fully embraced digital distribution do you get the same sense of completion from releasing a digital only release, or is there a more satisfying feeling from having a physical release in your hand and seeing people buy a cd/cassette of your music? Or does the satisfaction and pleasure come solely from the live shows?
There are different kinds of satisfaction I get from all of those things. I think it is cool to have a record or a cassette because I grew up with them and they meant so much to e when I was younger.
Now it is a different age and I do listen to a ton of digital music. I like it and it is interesting but nothing is like going to a live show. Everyone must experience it over and over again. It has transformed my life and made me who I am today and I love life.
What’s next for A Place To Bury Strangers after this tour?
We have a record coming out on Dead Oceans next year and there will be many tours to come.
A Place to Bury Strangers
Support: So It Goes
Date: 8pm, 16 December, 2017
Venue: MOM Livehouse
Tickets: $350, $290 from Ticketflap
Photos: APTBS, Selt-Titled Mag
Gai Wu Beat USRC as Valley Win 50th Consecutive Game
In the Women’s Premiership Gai Wu Falcons battled to 22-8 win over USRC Tigers, while Valley Black held off HKFC Ice 27-17 to win their 50th consecutive game!
The Women’s Premiership Development league saw wins for the two form teams as Tai Po Dragons beat CWB Phoenix 22-5, and Kowloon Ladies overcame City Sparkle 20-0.
After a 17-17 draw with Gai Wu last time out and looking to go one step further, Tigers made an assured start with a period of controlled rugby including a 10th-minute attack that saw the ball passed smartly along their backline to reach Natasha Olson-Thorne, who slipped two defenders to go over. Off the restart, a penalty 15 metres from the posts was well-kicked by Charlotte Myrans, to give the Tigers an 8-0 lead.
Gai Wu improved as the half wore on, pressing USRC back and securing turnovers and penalties from which teenager Chui Kam Chi and veteran Man Po Kei collected tries as a perhaps over-confident Tigers side forwent their successful kicking tactics and attempted to play their way out of trouble.
Just before the break, winger Chong Ka Yan scored a third, for a 15-8 Gai Wu half-time lead, finding space on the left out of broken play.
In the second period, the two sides were more matched as attacks at both ends were defended firmly, or lost through errors. However one multi-phase effort by Gai Wu bore fruit when Lee Tsz Ting put Greer Muir through a gap in the Tigers line to score close to the posts, converted by Lee Tsz Ching.
Gai Wu coach Lai Yiu Pang felt he had correctly called the game. “I said that the team that made the fewest mistakes would win. We were that team, and I think this was our best performance of the whole season. We have quite a few of our more experienced players away, and so put out a young team. Our back line especially are all around 20-21, except for Candy [Cheng Tsz Ting], who marshalled them expertly, and our back three did a great job handling incoming long kicks that we could then turn to attacks,” he said.
“In the second half we made good chances, and although we let them run to our 22, we defended well and I was pleased with that,” added Lai.
Tigers coach Fan Shun Kei also took a lot of positives from the game. “We played strongly for the first 20 minutes but later in the half got pegged and then made a few mistakes, which Gai Wu capitalised on. Our players got a bit overexcited with the early success and wanted to play the ball instead of kicking out,” said Fan.
“In the second half we were a lot more disciplined, and if we had taken any of four good chances could have been pushing for the win. Gai Wu’s lineout was not great and we stole a few balls, but made too many execution mistakes,” Fan continued.
“Overall, I see big progress from last year. Then, our games against Gai Wu were one-way traffic, but this year we have a draw and a close game. We’ve added a few elements to the team. Now we just need to take our attitude up a level. We’ve got a lot of positives but we still need to improve ourselves,” concluded Fan.
In the other Premiership game, Valley Black notched their 50th consecutive win, a remarkable achievement, over three seasons. Valley scored two early tries but failed to press home their advantage and allowed Football Club to reply with three of their own, including either side of half-time, to ensure a fiercely competitive second half.
In the Women’s National League 1, USRC Tigers 2 had to be content with a two-week hold on the NL 1 Challenge Shield as they were beaten 42-10 by Revolution SRC, who face HKCC Ladies in two weeks’ time.
In the Women’s NL 2 CWB Lammergeier held onto National League 2 Challenge Shield for a third week with a 56-0 win over University RFC Ladies.
Additional reporting and images: hkru
Was Auguste Escoffier the World’s First Foodie?
Long ago – so long ago in fact that restaurants as we think of them today didn’t exist – people cooked and ate at home, the rich threw parties while travellers ate at the inn. Then along comes this little Frenchman Auguste Escoffier, so short apparently he couldn’t reach a regular kitchen stove, who revolutionised menus and cooking and created some of the first ‘restaurants’ and kitchens that bear a resemblance to those you eat at today.
Known as the Ambassador of French cuisine Escoffier, who was born in 1846, was not only an astonishing chef. He also simplified the cooking and creation of French food, devised the idea of food stations in kitchens, originated the idea of dining ‘a la carte’, co-created the Ritz Hotel chain and wrote the cookbooks Le Guide Culinaire and Ma Cuisine. For good measure he also campaigned to make it legal for women to eat in public and knew 600 ways to make eggs.
Deliciousness
That many of Escoffier’s ideas and concepts remain in use today is a tribute to man’s genius. He was also one of the first food scientists, mixing veal stock, which contains natural MSG (monosodium glutamate), with other foods to enhance their flavour and ‘Deliciousness’.
Auguste, who began working in a kitchen at 13, loved to create and is rumoured to have once said “A cook is a man with a can opener, a chef is an artist. ” Many of his dishes are still popular today including Peach Melba (named for the Australian opera star Nellie Melba), Dauphine Potatoes (for the French court of the Dauphine, which included Marie Antoinette) and Cherries Jubilee for Queen Victoria’s Jubilee.
https://bcmagazine.smugmug.com/Bcene-photos/2017/Michel-Escoffier-TownGas-November-2017/i-J5Q3bM4
Michel Escoffier, the Great-grandson of Auguste Escoffier, visited Hong Kong recently to announce the launch of a new course “Disciples Escoffier Diploma in Pastry”. Michel like his great grandfather has a passion for food and wine and is the President of The Auguste Escoffier Foundation and Museum situated at Villeneuve-Loubet, near Nice, France, where Auguste Escoffier was born and where the Escoffier Museum is located. He sits on the board of both the Escoffier Online International Culinary Academy and Auguste Escoffier School of Culinary Arts.
https://bcmagazine.smugmug.com/Bcene-photos/2017/Michel-Escoffier-TownGas-November-2017/i-6gpHSSg
Disciples Escoffier
Established in France in 1954, Disciples Escoffier International is a non-profit association dedicated to the culinary arts and upholding the legacy of Auguste Escoffier in classic French cuisine. The Association’s philosophy is to foster the transmission of knowledge, promote and teach the essence of high-quality French cooking and to further the permanent evolution of gastronomy.
Locally Disciples Escoffier is partnering with Towngas Cooking Centre to offer two professional cooking courses at their fully fitted out cooking centre in Causeway Bay. The “Disciples Escoffier Diploma in Culinary Arts” teaches aspiring Chef’s how to cook French cuisine to a professional standard – such that graduates are awarded the “Level 5 Certificate of training in French Cuisine”, which is fully accredited by the French Ministry of Education.
The curriculum of the 580 hour course is based on the tradition and fundamentals of French gastronomy. While integrating some of the latest techniques, equipment, and plating trends, the core program is firmly rooted in the classic foundations of Auguste Escoffier’s “Guide Culinaire”, the “Bible” of French cuisine.
A new course starting this year is the “Disciples Escoffier Diploma in Pastry” which is being taught by Matthieu Godard, Master Teacher–Pastry of Institut Culinaire Disciples Escoffier and former Head Pastry Chef at Amber the 2 Michelin-starred restaurant in The Landmark Mandarin Oriental. Godard trained under French chef, Thierry Marx.
The 480 hour course offers a comprehensive training programme on the creation and interpretation of traditional, classic and regional French pastry recipes – such as petits fours, millefeuille, gâteaux de voyage. Enabling students to master classic French techniques and adapt them worldwide with a contemporary vision. As well as practical training on the advanced and creative use of simple pastry ingredients.
https://bcmagazine.smugmug.com/Bcene-photos/2017/Michel-Escoffier-TownGas-November-2017/i-bCz7swJ
Escoffier Diploma Course Information
Programme Name: Disciples Escoffier Diploma in Culinary Arts
Programme Duration: 540 hours
Course Fee: HKD$198,000 up*
Programme Name: Disciples Escoffier Diploma in Pastry
Programme Duration: 480 hours
Course Fee: HKD$153,000 up*
*Prices after discount
Starting date: 2017
Location: Towngas Cooking Centre
(9/F, Lee Theatre, 99 Percival Street, Causeway Bay)
https://bcmagazine.smugmug.com/Bcene-photos/2017/Michel-Escoffier-TownGas-November-2017/i-VnGMgVD
This article was brought to you by Towngas Cooking Centre
Women’s Rugby Results – 2 December, 2017
Premiership
CWB Phoenix 5-22 Tai Po Dragons
@ HKIED, Kick-off: 18:00
CWB Phoenix: Tsang Siu Ching, Chin Po Po, Ho Pui Ki, Chan Yan Yi, Hau Yan, Tina Ho, Tin Yan, Dora Chim, Tsang Ching Man, Ka Ling Martini Ip, Au To, See Wai June Au, Sze Ting Li, Kong ‘Koko’ Yin Ting, Ng Wing Yee, Lam Ka Wai, Ka Ki Cheung
Reserve: Chan Ka Wai, Lau Sin Tung, Li Man Yi, Lin Yin, Mo Tsz Ching, Suet Ying Lo, Wing Chi Jenny Wong
Tai Po Dragons: Ying Tung Fan, Hoi Yan Lo, Wing Yi Vincci Leung, Wing Chi Tang, Ning Yan Ng, Yin Ting Hui, Wai Kwan Wan, Tsz Ching Chan, Wing Ying Wong, Hoi Yan Poon, Cho Yan Chan, Hiu Tung Chan, Oyinlola Kim Lee, Kwan Yi Hau, Sau Yan Kwong, Ching Wa Lo, Tung Yan Chui, Wai Kwan ‘Kwan’ Li, Wai Ming Wong
Reserve: Ka Hei Kwok, Ka Man Charline Shea, Lok Ting Chan, Shea Ka Wai Charlotte
Kowloon 20-0 City Sparkle
@ Shek Kip Mei, Kick-off: 18:00
Kowloon: Yip Cho Kwan, Yuk Wun Yip, Tam Ying, Tsang Yan, Tang Sin Chi Phyllis, Yee To Cheng, Maggie Au Yeung, Jackie Leung, Ho Yee Mak, Chun Yan Ho, Tsz Ki Chiu, For Wing Florence Lee, Wing Chi Amber Tsang, Wai Ling Chan, Chu Wing Yee
Reserve: Hiu Tung Chan, Suet Lai Au, Wong Wing Gee Charlotte, Julie Wolffhugel, Lok Sze Leung, Sze Wing Man, Winnie Cheung
City Sparkle: Ka Yan Shen, Tin Yee Cheung, Ka Yan Fung, Sau Yan Lam, Yu Ting ‘魚’ Wong, Pui Yin ‘Yauyau’ Yau, Kar Man Hilary Tse, Chun Yi Annie Ng, Tsz Wing Donis Fung, Agnes Tse, Ka Ching Wong, Yuk Yan Ng, Man King Cheng, Hoi Ying Cheung, Tan Tung ‘Tanya’ Lo
Reserve: Lok Yi Tsui, Ting Edith Chak, ChoYu Liu, Kit Sze Wan, Mila Hiu Lam Pang, Shu Wan Au, Tsz Ying YoYo Lau
Valley Black 27-17 HKFC Ice
@ Happy Valley, Kick-off: 18:00
Valley Black: Jasmine Cheung, Li Lai Mang Becky, Wing Yan Leung, Ching To Cheng, Deena Ravi Thinakaran, Caitlin Spencer, Karen So, Riva Brill, Colleen Tjosvold, Kelsie Bouttle, Jessica Eden, Nadia Cuvilier, Jade Birkby, Laurel Chor, Zoë Smith
Reserve: Akanisi Au Yeung, KK Wong, Aroha Savage, Shan Shan Sandra Pong, Suzanne Sittko, Tanya Young
HKFC Ice: Cheryl Gourley, Fion Got, Denise Chan, Claire Forster, Tsz Ying Tam, Sophie Short, Shonagh Ryan, Bobby Wilson, Kimberly Yuen Ki Wrixon, Corrineke Windle, Crystal Wray, Jamie Bourk, Rachel Fong, Jaime Yuen Wing Ho, Rachel Crothers
Reserve: Angelina Cheung, Manlok Tang, Royce Chan, Claire Hunter, Leung Wai Ying, aggie Wong, Nina Pirie, Paula Murcia
Gai Wu Falcons 22-8 USRC Tigers
@ Kings Park, Kick-off: 19:30
Gai Wu Falcons: Ka Shun Lee, Hoi Lam Ho, Ka Wai Lam, Debby, Sharon Shin Yuen Tsang, Tsz Yung Ching, Po Kei Man, Hiu Ki Yip, Wai Yan Pun, Suet Ying Wong, Tsz Ting Lee, Kayan Chong, Greer Muir, Tsz Ting Cheng, Kam Chi Chui, Abigail Chan
Reserve: Cherry Ng Ki Sum Ball, Hoi Ying Ku, Syreeta Norris, Tsz Tung Lee, Lai Pui Shan, Wai Ying Li, Yee Ching Chan, Wing See Chiu
USRC Tigers: Abbey Rivers, Charlotte Myrans, Wong Yuen Shan, Kristie Ka Hei Kwok, Tsz Lam Au Yeung, Wong Kai Ying, Wing Ni Siu, Maelle Picut, Jessica Ho, Lara Schats, Hebe Talas, Ka Man Nam, Bo Yan Bena Yu, Natasha Olson-Thorne, Pou Fan Lai
Reserve: Arianna Talas, Ka Po Ho, Christy Tse, Maylynn Ng, Wing Lam Ho, Wing Yan Cheung, Yuen Ting Liu
National League 1
Valley Red v HK Scottish Kukris
@ Happy Valley, Kick-off: 13:00
Tai Po Dragons 5-37 Gai Wu Fawkes
@ HKIED, Kick-off: 15:30
USRC Tigers 10-42 Revolution SRC
@ KG V, Kick-off: 18:00
National League 2
City Twinkles 20-20 Gai Wu Hawks
@ Shek Kip Mei, Kick-off: 16:30
University 0-56 CWB Lammergeier
@ HKIED, Kick-off: 16:45
Police Sirens 73-0 HKFC Fire
@ Police Boundary Street, Kick-off: 18:00
Images: bc magazine, hkru
Flavours of Europe Cocktail Party @ Renaissance Hotel – 30 November, 2017
Poland is one of the largest producers of beef, pork, chicken and apples in the world. Flavours of Europe is an ongoing campaign to introduce and promote Polish produce, and incidentally Polish cuisine, which can now be bought in many local shops.
Click on any image for the full gallery
https://bcmagazine.smugmug.com/Bcene-photos/2017/Flavours-of-Europe-Cocktail-Party-Renaissance-Hotel-30/i-Cq9VzDP
https://bcmagazine.smugmug.com/Bcene-photos/2017/Flavours-of-Europe-Cocktail-Party-Renaissance-Hotel-30/i-WQcRs2r
https://bcmagazine.smugmug.com/Bcene-photos/2017/Flavours-of-Europe-Cocktail-Party-Renaissance-Hotel-30/i-Q23dsgg
https://bcmagazine.smugmug.com/Bcene-photos/2017/Flavours-of-Europe-Cocktail-Party-Renaissance-Hotel-30/i-v5c4ScR
https://bcmagazine.smugmug.com/Bcene-photos/2017/Flavours-of-Europe-Cocktail-Party-Renaissance-Hotel-30/i-dm2gLn2
US Artisan Cheese Tasting – 29 November, 2017
‘American cheese’ was for many years a dirty word synonymous with tasteless slices of plastic cheese… Things though have changed in the last decade or so as the world’s largest milk producer and a myriad of small and big cheese companies across the fifty states now produce some of the best cheese in the world.
Unconstrained by the tight regulations that define a type of cheese in France / Italy / UK, cheese manufacturers in America have experimented with milks and production processes to create delicious traditional hard and soft cheeses but also many new flavours, textures and types.
The US Dairy Export Council is working hard to raise awareness locally and slowly we are beginning to see these American artisan cheeses in Hong Kong shops. Brands such as Beechers who make a stunning aged cheddar and Sartori who have a range of flavoured cheese to tease your taste-buds. bc will have more information on where to buy when distribution deals are confirmed.
Click on any photo for the full gallery.
https://bcmagazine.smugmug.com/Bcene-photos/2017/US-Artisan-Cheese-Tasting-29-November-2017/i-xnCVSVT
https://bcmagazine.smugmug.com/Bcene-photos/2017/US-Artisan-Cheese-Tasting-29-November-2017/i-n4PgTbt
https://bcmagazine.smugmug.com/Bcene-photos/2017/US-Artisan-Cheese-Tasting-29-November-2017/i-cLj7BjJ
https://bcmagazine.smugmug.com/Bcene-photos/2017/US-Artisan-Cheese-Tasting-29-November-2017/i-6DhTtdq
https://bcmagazine.smugmug.com/Bcene-photos/2017/US-Artisan-Cheese-Tasting-29-November-2017/i-CRkVf9p