Taste the Wonders
of Australia
Malaysia Sprint 2025
Celebrating 70 Years of Trade, Trust & Culinary Excellence
A Showcase of Premium Quality & Finest Produce
On 29–30 September 2025, the Australian Food and Wine Collaboration Group will bring its Taste the Wonders of Australia initiative to Kuala Lumpur, marking the program’s seventh activation in Asia and celebrating 70 years of diplomatic relations between Australia and Malaysia.
This milestone activation highlights the breadth and quality of Australia’s food and wine sectors, while strengthening commercial and diplomatic ties with one of Australia’s most dynamic trading partners.
Strengthening Australia-Malaysia Trade Through Premium Food & Wine
Malaysia is Australia’s 11th largest agricultural trading partner, with exports worth AU$1.8 billion in 2024 to 2025. Rising affluence, a growing middle class, and an appetite for premium, halal-certified products position Malaysia as a key growth market for Australian beef, lamb, seafood, dairy, wine, and horticulture.
Supported by Australia’s Agricultural Trade and Market Access Cooperation (ATMAC) program, this showcase reinforces Australia’s commitment to long-term partnerships, trust, and mutual prosperity.
Gala Dinner
The Gala Dinner on 30 September will be attended by Malaysian trade partners, foodservice leaders, and government representatives.
Guests will enjoy a curated menu featuring:
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Halal-certified beef and lamb – renowned for tenderness, marbling, and consistent supply
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Premium seafood – rock lobster, salmon, and sea cucumber, highlighting clean sourcing
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Dairy pairings – from milk and cream to artisanal cheeses
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Fresh produce – counter-seasonal citrus, cherries, almonds, and avocados
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Australian wines – selected to complement each course
This exquisite dining experience embodies cultural diplomacy and celebrates 70 years of bilateral ties through food and wine.
Programs at a Glance
Session 1: Understanding Australian Dairy
Experience the versatility of Australian cream cheese and yogurt in this hands-on demo. From sweet to savoury, discover how cream cheese adds tangy depth and yogurt delivers luxurious creaminess without heaviness. Learn innovative ways to incorporate premium Australian dairy into modern cuisine with creative, flavourful applications.
Discover More
Wondrous Culinary Delights
Explore recipes, chef profiles, and event highlights soon to be revealed. Stay tuned as we share the masterful creations of Australian and Malaysian chefs who bring these premium ingredients to life.
Dairy (Dairy Australia)
Australia’s dairy trade relationship with Malaysia dates back to the 1960s. In 2025, the Dairy Scholarship Program — involving key Malaysian companies — celebrates its 10th anniversary. Masterclasses will highlight Australia’s trusted dairy in modern Malaysian cuisine, from desserts to beverages.
Chef Paul McLoughlin
Executive Chef
- Hilton Kuala Lumpur
With over 28 years of culinary experience across six countries, Montreal-born Chef Paul McLoughlin brings a refined mastery of Modern European cuisine with global influences. His philosophy celebrates local, sustainable ingredients, crafting dishes that are both harmonious and memorable.
Chef Abu Hamidy
Executive Pastry Chef
- Hilton Kuala Lumpur
Chef Abu Hamidy, with over 20 years of pastry expertise, rose from kitchen helper to Executive Pastry Chef. Blending banquet mastery and cake artistry, he creates both grand showpieces and delicate canapés. Passionate about storytelling through food, he crafts seasonal, locally inspired desserts.
Horticulture (Hort Innovation)
Malaysia is Australia’s 13th largest horticultural export market, with citrus, avocados, cherries, and almonds well represented in premium supermarkets. Masterclasses will demonstrate how counter-seasonal supply and strong food safety standards make Australian produce a trusted choice for Malaysian consumers.
Chef Victor Siow
Founder & Proprietor - Las Carretas Mexican Restaurant & Bar
He is a seasoned culinary leader with over three decades of international experience. Swiss-trained and mentored by Michelin-starred chefs in Europe, he honed his skills in Switzerland, Amsterdam, and the U.S. before returning to Malaysia to pursue his dream of creating a neighbourhood dining destination. Since opening Las Carretas in 1996, Chef Victor has grown it into a multi-location brand known for wine-pairing dinners, degustation menus, and monthly culinary promotions.
Chef Richard Tay
Head Chef - Calia Restaurant Malaysia
Chef Richard Tay brings a rich culinary heritage from his Peranakan Malacca roots, blending Malay, Chinese, and Western influences with a modern touch. After seven years at The Majestic Hotel by YTL Group, he honed his craft as a private chef to royalty and dignitaries, including the King and Queen of Sweden, the Saudi royal family, and the British royal family. Today, Richard elevates his cuisine by infusing premium Japanese ingredients, creating refined, flavour-forward dishes guided by his philosophy: “Where there is love, nothing is too much trouble and there is always time.”
Seafood (Seafood Industry Australia)
Malaysia is a growing market for Australian lobster, salmon, and sea cucumber. With clean waters and a focus on sustainability, Australian seafood is prized for freshness and provenance. Demonstrations will showcase innovative pairings with Malaysian flavours, while exploring how e-commerce and live sales are reshaping consumer engagement.
Chef Peter Rollinson
Executive Chef - Flutes Restaurant. Bar
Chef Peter Rollinson is an Australian Executive Chef with over 25 years of culinary experience, including two decades in leadership roles and 16 years based in Singapore. Currently helming Flutes Restaurant & Bar at the National Museum of Singapore, he brings a deep passion and refined expertise in modern European cuisine. Known for his creativity, precision, and commitment to excellence, Chef Peter has also led consultancy projects across Myanmar and Vietnam. Under his direction, Flutes has become a sought-after destination for elegant à la carte dining, high-end corporate events, and bespoke weddings.
Red Meat (Meat & Livestock Australia)
Malaysia is Australia’s second-largest red meat export market in Southeast Asia. In 2025 alone, Australia exported AU$119 million in beef and AU$237 million in sheepmeat, holding 84% of the sheepmeat market share. Workshops will highlight how premium, halal-certified beef and lamb can meet Malaysia’s demand for nutritious, versatile protein.
Chef Eric Siew
Co-Founder & Executive Chef - ABANICO Your Deli Restaurant
Chef Eric Siew, the Co-Founder and Executive Chef of ABANICO, a chef-driven neighbourhood restaurant in Kuala Lumpur that fuses modern European flavours with Japanese-Asian flair. A Swiss-trained culinary professional with over 19 years of experience, has held key pre-opening roles at The Westin, Hilton Kuala Lumpur, and MGM Grand Macau. Known for his bold move from award-winning hotel kitchens to entrepreneurship, Eric previously served as Executive Chef at DoubleTree by Hilton Kuala Lumpur. Today, he channels his passion for ingredient-led, artful cuisine into ABANICO’s evolving menu. A gold medalist at the 2013 Salon Culinaire Mondial, his philosophy emphasises balance, harmony, and community.
Chef Adrian Chong
Executive Chef - Hyatt Regency Kinabalu
Chef Adrian Chong brings over two decades of culinary expertise shaped by leadership roles at Genting Resorts World, Sutera Harbour Resort, and Narada Hotel Kinabalu. Passionate about innovation and quality, he is known for crafting dynamic menus, executing high-profile banquets for thousands, and presenting refined fusion cuisine at prestigious events such as Chaine des Rôtisseurs dinners. A decorated chef with multiple awards and certifications, Adrian also made history as the first Malaysian Chef in the Aussie Beef Mates delegation. His deep experience with premium Australian beef and lamb continues to inspire his culinary creativity and elevate his refined contemporary approach.
Wine (Wine Australia)
Malaysia is Australia’s 10th largest market for wine exports by value, importing 2.7 million litres worth AU$42.4 million in the 12 months to June 2025. With strong demand for Chardonnay and Cabernet Sauvignon, workshops will showcase Australia’s diversity of varietals and the growing role of wine in Malaysia’s premium dining sector.
Chef Lim Hwee Peng
CWE, FWS
Lim Hwee Peng, a Singaporean Gen Xer, is a multiple-certified and awarded Wine Specialist. A bona fide student of wine since 1995, with frequent visits to key wine regions in Australia, California (USA), Chile, France, Italy, Spain, South Africa and New Zealand. Hwee Peng (also fondly known to his peers as ‘Wine Sifu’) currently wears several professional hats; notably as Chief Cheerleader for advocating wine professionalism; a dedicated Interpreter of wine complexities to consumers; and an avid Connector for wine producers and markets. Off work, he grows weak in the presence of delicious Singapore Heritage fare; runs ‘5OM-M5K’ to stay sane and reads widely to be wiser. Hwee Peng consistently strives to add value and utility to his work, while generously shares his expertise with various esteemed establishments.
Looking Ahead
Taste the Wonders of Australia – Malaysia 2025 will celebrate a shared history while looking toward a future of deeper collaboration. By combining policy dialogue, market education, and immersive culinary experiences, Australia positions itself not only as a supplier but as Malaysia’s trusted partner in shaping the future of food.
Media Release
25 August 2025
One of Australian agriculture’s most comprehensive trade development programs heads to Malaysia in September for the Australian Food and Wine Collaboration Group’s next Taste the Wonders of Australia market access activation.
Wonderous Culinary Journey
Taste the Wonders of Australia celebrates 70 years of Australia–Malaysia relations. The event showcases halal-certified Australian beef, lamb, seafood, dairy, wine, and produce through masterclasses, a gala dinner, and trade sessions.