WHEN it comes to food, the fire element is what turns simple raw ingredients into mouthwatering meals.
Guinness understands this and the barley used to brew Guinness is roasted at exactly 232° Celsius, giving the beer its distinctive dark colour and delicious roasted flavour notes.
“There is something very special about cooking food over fire – from campfires to barbecues, as it brings people together in a way you don’t get using other cooking methods.
“Guinness has a similar effect – it’s the perfect way to celebrate getting together with friends and family for some quality Guinness time, ” said Guinness & Diageo Brands at Heineken Malaysia marketing manager Archana Sridhara.
She said Guinness paired well with roasted and barbecued dishes, and that Guinness Flavour by Fire was a great way to express everything Malaysians love about Guinness.
Celebrating this transformative power of fire, the Guinness Flavour by Fire festival brought together some of Kuala Lumpur’s hottest chefs and musicians for a two-day feast for the senses at The Gasket Alley in Petaling Jaya.
Five chefs, each with their own signature styles and techniques, were present to serve up a range of delectable dishes for thousands of hungry party-goers.
Celebrity chef Sapna Anand from Goa by Sapna took inspiration from traditional Indian barbecue recipes for her menu, including her signature Kashmiri lamb chops.
Marinated in roasted spices and citrus and cooked over a charcoal grill, the tender lamb with its delicate balance of flavours and flame-seared exterior paired well with the cold, smooth Guinness Draught.
Chefs Sherson Lian and Johnny Fua from Kitchen Mafia put up an eclectic mix of dishes, melding Western and Asian influences to create surprising takes on a range of favourites from seafood to duck.
Cooked over an outback-style open fire, the duo used locally sourced wood, including bamboo and rubber wood to give each offering a unique flavour unlike anything cooked in a traditional kitchen.
Tipsy Boar’s Suren Krishnan’s style of a mash-up of Southern United States, European and Asian barbeque techniques, focused on various cuts of pork.
Artisanal chorizo and German sausages, Kansas-style spare ribs and pork knuckle slathered in a Guinness glaze were cooked over wood from locally-grown mangrove and fruit-trees. The end result were rich and satisfying dishes.
Meanwhile, pitmaster Kok Fung from Texas barbecue restaurant Burnin’ Pit harnessed the power of fire in a similar way.
His signature dish, dry-rubbed beef brisket, was smoked for over 12 hours to impart a depth of flavour to the tender meat.
The wood used in the smoker infused with aromas from mango, jackfruit and durian trees added a Malaysian twist to his authentic, rustic style.
Served with pickled mangos, gherkins, jalapenos and a smokey gula Melaka and berry barbeque sauce, the cold, smooth Guinness contrasted with the sharp and sweet flavours of the sides and the richness of the meat to create a well-rounded flavour experience.
Other activities kept attendees entertained with performances from Kyoto Protocol, K-Town Clan, Crinkle Cut, Church Mouse and Skits on the first day, while the second day saw Jumero, Kaya, Dani Komari, Samantha Diana and Muzza and Arjuna on stage.
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