president's lunch & business awards - AustCham

PRESIDENT’S LUNCH & BUSINESS AWARDS 2018

Presented by

Event & Award Sponsor

Supporting Partner & Award Sponsor

Award Sponsors

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Visit commbank.com.au/breakthrough Commonwealth Bank of Australia ABN 48 123 123 124 AFSL and Australian credit licence 234945.

PROGRAM

12.00pm

Cocktails and canapés upon arrival

12.30pm

Guests to be seated Welcome remarks by MC Oriel Morrison, Anchor CNBC Presentation of

Business Alliance Award

Award Sponsor Commonwealth Bank of Australia

Main course served

Business Excellence Award

Entrepreneur of the Year Award

Innovation Award

Award Sponsor James Cook University Award Sponsor GEMS World Academy (Singapore) Award Sponsor Australian Trade and Investment Commission

2.30pm

Presentation of President’s Medal

2:45pm

Dessert, coffee and tea served

3:00pm

Event concludes

Exclusive Media Partner

Designed by RICA ANG Australian Chamber of Commerce Singapore

Australian Chamber of Commerce Singapore

BUSINESS AWARD CATEGORIES

Martin Soong Anchor

Oriel Morrison Anchor

FOLLOW THE MONEY. From the anchor desk to trading desks around the region, Street Signs helps you to capitalize on the plays of the day.

WEEKDAYS 10AM – 12PM (SIN/HK)

BUSINESS ALLIANCE AWARD Award Sponsor Commonwealth Bank of Australia Awarded to the Singaporean company which has demonstrated a significant commitment to Australian trade and investment. This award is open to any locally-owned Singapore company which has developed a strong business alliance with Australia.

BUSINESS EXCELLENCE AWARD Award Sponsor James Cook University Singapore Awarded to the organisation which has demonstrated the most outstanding performance in its field. Considerations include: • Significance of the company’s business within its industry, the Australia and Singapore business environment and in the region; • Degree to which the business has forged stronger business ties between Singapore and Australia or significantly improved the image of Australia and its people; • Longer term benefits of the business

ENTREPRENEUR OF THE YEAR AWARD Award Sponsor GEMS World Academy (Singapore) Awarded to the person or company who has successfully established their own business in Singapore.

INNOVATION AWARD Award Sponsor Australian Trade and Investment Commission This award is presented to the Australian person or company operating in Singapore who has demonstrated innovation through bringing progressive and new ideas to business in priority sectors. This may include research and development that has successfully been commercialised, start-ups, or technology based business applications.

Available on Singtel TV Ch173 and StarHub Ch707. Check with your local operator for more details. CNBC.COM/STREET-SIGNS-ASIA

4

MENU Canapés south coast nsw rock oyster, four pillars gin & tonic, finger limes, yarra valley salmon pearls

Mains 48-hour westholme wagyu short rib, stout, tasmanian honey, anise mertle, pickled radish, rainbow spinach, fennel, pepper pecorino

Jake Kowalewski • Salt Grill & Sky Bar

Jake Kowalewski • Salt Grill & Sky Bar

kangaroo “tostadas”, tartare of kangaroo, chipotle salsa, avocado, chive, kakadu plum & radish Nelson Burgos • Super Loco

“cordero al horno” roast lamb shoulder, ancho & sherry marinade, macadamia pipian, grilled lettuce Nelson Burgos • The Loco Group

kangaroo & mountain pepper leaf katsu sando Sam Aisbett • Whitegrass

hiramasa kingfish, green chilli nahm jim, fried onions Sam Aisbett • Whitegrass

barramundi nori cracker Wayne Brown • Adrift

smoked ricotta cheese & tomato Wayne Brown • Adrift

glacier 51 toothfish, tandoori marinated “en papilotte”, couscous, goa fish curry sauce Lucas Glanville • Grand Hyatt Singapore

Dave Pynt • Burnt Ends

beef & egg

skull island tiger prawns escabeche, citrus-saffron dressing Soren Lascelles • Andaz Hotel

grilled broccolini, bocconcini, chili, puffed malt Archan Chan • LeVel33

steamed mussels, cider cream, chive oil, saltbush kimchi Lillia McCabe • Blackwattle north queensland cobia katsu Dave Pynt • Burnt Ends konbu & craft beer cured tasmanian asc salmon, pickle shallot, chives Archan Chan • LeVel33

Sam Aisbett

Wayne Brown

Dessert jindi brie “golden gaytime” jindi brie, vegemite, macadamia, pistachio, sourdough crumbs, olssons sea salt not quite nigella’s trifle crispy meringue, pistachio nuts, almonds, tamar valley greek yoghurt, sponge roll, raspberry jelly, wattle seed panna cotta, strawberry jelly, saffron trifle petite-fours pear pate de fruit - dehydrated & chocolate pear chips ruby grapefruit pate de fruit - candied grapefruit peel white, milk and dark chocolate

PRESENTED BY STAR CHEFS

Lucas Glanville

murray gold murray cod, roasted fish stock, smoked pil pil sauce, lemon aspen, dill Lillia McCabe • Blackwattle

Nelson Burgos

Archan Chan

Lucas Glanville • Grand Hyatt Singapore Soren Lascelles • Andaz Hotel

Jake Kowalewski

Soren Lascelles

Lillia McCabe

Dave Pynt

7

President’s Lunch & Business Awards 2018

2018 CHEF LINEUP WINE & CHAMPAGNE Since Wolf Blass’ inception in 1966, they have won over 10,000 awards. But for Wolf Blass, that’s not enough — because they will always chase better. To create the Wolf Blass Gold Label collection, the winemakers select the definitive varieties of the very best South Australian wine regions to produce progressive, elegant wines that showcase both regional and varietal excellence. A range of wines that make any celebration – such as today’s AustCham President’s Lunch & Business Awards – unforgettable, Wolf Blass Gold Label is a statement of uncompromised quality.

Champagne

Red Wine

Wolf Blass Gold Label Adelaide Hills Sparkling Pinot Noir Chardonnay

Blass Cabernet Sauvignon South Australia

Wolf Blass Gold Label Pinot Noir Chardonnay is a fresh, elegant sparkling wine from the Adelaide Hills. The cool, high-altitude terroir provides optimum conditions for expressive regional character, clarity of fruit, and palate finesse.

LUCAS GLANVILLE

SAM AISBETT

WAYNE BROWN

GRAND HYATT SINGAPORE

WHITEGRASS

ADRIFT

NELSON BURGOS

ARCHAN CHAN

JAKE KOWALEWSKI

SUPER LOCO

LeVeL33

SALT GRILL & SKY BAR

SOREN LASCELLES

LILLIA MCCABE

DAVE PYNT

Blass Cabernet Sauvignon is a richly flavoured red wine with dark blackberry, cassis and blood plum aromas lifted with hints of varietal leafiness and savoury oak. The palate is smooth and generous with fine tannins and lingering fruit.

White Wine Wolf Blass Gold Label Adelaide Hills Chardonnay Wolf Blass Gold Label Adelaide Hills Chardonnay is an elegant white wine, expressive of region and variety. The nose has aromas of stone fruits, honeydew melon and hints of grapefruit, while the palate is rich and balanced, with a fine acid line.

Wine Sponsor ANDAZ HOTEL

BLACKWATTLE

BURNT ENDS

2018 MAITRE’D LINEUP

DANIEL BALLIS MAGGIE JOAN’S

ANDAZ HOTEL

SOFIE DI DONATO

ANNETTE GLOVER

KARL HIGGINS

MEATSMITH AND BURNT ENDS

WHITEGRASS

SALT TAPAS & BAR

DYLAN LABUSCHAGNE

RICHARD LETCH

CHARMAINE STIEGER

BURNT ENDS

6000 square feet of Australia now taking off from Singapore Choose from First, Business, Premium Economy or Economy when you fly to Sydney, Melbourne or London. Book now at qantas.com

JAMES CURTIS

EMMANUEL BENARDOS LeVel33

PAUL RUMPFF INTERCONTINENTAL ROBERTSON QUAY

LUXE SYDNEY

SALT TAPAS & BAR

11


BARBECUED RUMP STEAK

12


CEVICHE

with arugula, pear, blue cheese salad and vinaigrette

Snapper, mango, serrano, celery, mint, coconut, ginger and agave sweetcorn

Serves: 4

Cooking: 10 minutes

Serves: 2

INGREDIENTS

1.

INGREDIENTS

4

(180g to 200g) small rump steaks, fat trimmed

2 Tbsp

olive oil

2 Tbsp

white balsamic vinegar

2 tsp

dijon mustard

1 tsp

honey

2 Tbsp

olive oil

1

bunch rocket leaves, trimmed

2

barely ripe pear, cored, sliced thin

180g

soft blue cheese

2.

3.

4.

5.

Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.

1.

Blend dressing ingredients. Cure diced snapper in lime juice.

2.

Dress fish with 50ml of coconut liquid.

serrano chilies, sliced

3.

200g

corn kernels, dressed with agave and salt

Add 70g of mixed vegetables. Toss gently. Season.

4.

6

radish, julienned

Garnish with radish, nasturtium & torn mint. Serve with corn chips.

2

cucumber, diced

2

celery stem, diced

10g

mint, torn

1kg

snapper fillet

3

mangoes, diced

1

red onion, julienned

8

Cook the steaks on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, add the balsamic vinegar, mustard, and honey to a bowl. Gradually whisk in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper.

DRESSING 50g

ginger, grated

150ml

coconut milk

150ml

coconut water

150ml

lime juice

Place rocket on plate. Top with the sliced pear and blue cheese, then drizzle with vinaigrette. Serve alongside the steaks.

Recipe provided by Recipe provided by

Chef Jason Jones

Chef Nelson Burgos

13


14


SASHIMI NORI CRACKER

TUNA KEBABS

with coriander and lime dressing (Gluten Free)

Serves: 12 Pieces

Serves: 4 INGREDIENTS 600g

fresh South American tuna fillets

3

capsicum ( red, green or yellow)

500g

mushroom cap

2

red onions

2 limes 1

bunch of coriander

1

coarse salt and black pepper

8

bamboo skewers (30cm)

olive oil

INGREDIENTS

1. 2. 3. 4. 5.

Soak your skewers in cold water for at least 30 minutes. Cut your tuna into large cubes (Approx. 3cm). Toss in a bowl with 1 tablespoon of EVOO, fresh cracked pepper and coarse sea salt Chop capsicums and red onions into 3 cm slices. Thread mushrooms, tuna, red onions and capsicum onto skewers.

150g

tuna sashimi grade

60g

sea urchin

60g

salmon roe

12g wasabi 12g

white soy

12g

finger lime,

salt to taste

3

sheets toasted nori

50g

tapioca flour

80g water 1lts

1.

Preheat the vegetable oil to 200ºC

2.

Place the tapioca flour and water into a mixing bowl and whisk to form a batter, ensuring there is no lumps.

3.

Dip the nori sheet into the tapioca mixture and then lightly shake to remove excess batter, carefully place the battered nori sheet into the hot oil and fry until it stops bubbling and becomes crisp.

4.

Remove from the hot oil and drain on paper towel and lightly season with salt. Break the nori sheet into bite size pieces by hand.

5.

Slice all fresh sashimi grade seafood, season with olive oil, white soy and wasabi and neatly stack on the nori crispy.

6.

Serve immediately.

vegetable oil

Note: Don’t pack the vegetables too tightly on All ingredients available at www.thecornerstore.shop for home delivery. Use TCSAUSCHAM15OFF for $15 off.

the skewers.

MARINADE

1. 2.

Recipe provided by

3.

Into a bowl add 2 cups of EVOO, 3 Tbsp of chopped fresh coriander and juice of 2 limes. Season with coarse sea salt and ground fresh black pepper & combine (reserve 3 Tbsp). Brush the charcoal grill with a little EVOO. Grill the tuna kebabs, brushing occasionally with the lime sauce. Cook approx. 2 minutes per side. Transfer to serving plate and brush with remaining lime sauce. Serve immediately and enjoy!

Recipe provided by

Chef Wayne Brown

15


BRASSICA, HALOUMI AND DUPUY LENTILS Serves: 4 (Vegetarian) INGREDIENTS 800g

broccoli and cauliflower

olive oil

1 tsp

Middle Eastern spice mix

4

garlic cloves

250g

du-puy lentils

1 L

organic vegetable stock

1

fresh bay leaf

2 lemons

extra virgin olive oil

100g

walnuts

halloumi cheese

2 Tbsp

runny honey

MESCALUN SALAD

with new season apple and parmesan crisps Serves: 4

1.

2.

3.

mixed soft herbs (parsley, mint and chervil) 250g

16


4.

All ingredients available at www.thecornerstore.shop for home delivery. Use TCSAUSCHAM15OFF for $15 off.

Preheat the oven to 220ºC. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer on a roasting tray. Drizzle with olive oil, sprinkle with spice and season with sea salt and black pepper. Toss in the unpeeled garlic cloves, spread everything out on the tray and pop in the oven. Roast for 20 to 25 minutes, or until the vegetable is cooked through and charred on the outside.

Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil. Toast the walnuts in a dry frying pan over a medium heat. Chop the herb leaves, then toss with the walnuts and set aside. Toss the hot lentils through the garlic dressing, followed by the roasted vegetables, herbs and nuts.

6.

Pour olive oil into a non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden. Drizzle halloumi with runny honey and fry for 1 more minute, until sticky and caramelised.

7.

2

packets of Mescalun salad mix

1 bottle of Yarra Valley Balsamic Splash

Scatter the halloumi over the salad and serve immediately.

1.

Preheat your oven to 200ºC. Line a large baking sheet with baking paper.

2.

Spoon a tablespoon of cheese 5cm apart on baking sheet.

2

pink lady apples

3.

1

(250g) bag Shredded Perfect Italiano Parmesan cheese

Spread each mound to a 5cm diameter and sprinkle with pepper.

4.

salt and black pepper

baking paper

Bake at 200ºC for 6 to 8 minutes or until crisp and golden. Cool completely then remove from baking sheet using a thin spatula.

Put lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.

5.

Recipe provided by

INGREDIENTS

Tip: You can also use a toaster oven, electric pan or microwave.

SALAD

All ingredients available at www.thecornerstore.shop for home delivery. Use TCSAUSCHAM15OFF for $15 off.

Recipe provided by

1. 2.

Core and thinly slice your fresh apples.

3.

Decorate with the parmesan chips and serve…Enjoy!

Combine in a bowl with your Mescalun salad leaves and dress lightly with your Yarra Valley Balsamic Splash.

19


FISHTALES One of the greatest myths in the world of food - that Australia has a bountiful supply of seafood – is just that. A myth. We import nearly 80% of the seafood we consume. At the same time, we have some of the most advanced commercial fisheries in the world. The vast fishing grounds and limited resources available to our commercial fishers demand that we care for our fisheries. The quality, sustainability and availability of Australian seafood are pretty much guaranteed. As a result, Australian seafood is genuinely amongst the best in the world. John Susman Author The Australian Fish and Seafood Cookbook C

M

Y

CM

Appellation Oysters

Clean Seas Gulf Hiramasa Kingfish

Glacier 51 Toothfish

MY

CY

CMY

K

Humpty Doo Barramundi

Kinkawooka Shellfish

Murray Gold Murray Cod

ORIGINAL LOGO

Pacific Reef North Queensland Cobia

Skull Island Tiger Prawns

U P D AT E D L O G O 2 0 1 7

Yarra Valley Caviar REVERSE

COLOURS

LOGO FONT

YARRA VALLEY Minion Pro

COPY FONT

Australia’s highly educated, multicultural and multilingual workforce has the smarts and skills to drive innovation and grow international businesses in a range of sectors, including world-leading niche capabilities in new disruptive technologies such as automation, immersive simulation and quantum computing. International organisations have numerous opportunities to collaborate with Australian research institutions, invest in or incorporate Australian solutions into existing products, or enter into joint ventures to take them to the global market. Key areas of growth and opportunities from Australia into Singapore include Cyber Security, Biotech & Medtech, Food Innovation & Agtech, Artificial Intelligence & Virtual Reality, Fintech, Research & Development and Smart Cities. Ranked the fourth smartest country in the world by INSEAD, Australia is a nation of entrepreneurs. The Australian startup ecosystem is robust and growing, with strong capabilities across a number of new industries The Australian Landing Pad in Singapore has already seen successes across these verticals since its opening in March 2017.

METHOD

INGREDIENTS

STEP 1

Mix fish sauce, honey, vinegar and sesame oil together and marinate salmon portions for 30 mins.

2 Tassal Tasmanian Fresh Salmon

Grill Tassal salmon portions for 2-3 mins each side on a pre-heated grill, until cooked to your liking.

2 Tbsp white wine vinegar

STEP 2

STEP 3

Serve with spinach and enjoy!

2 Tbsp fish sauce 2 Tbsp honey ½ tsp sesame oil 4 cups spinach, steamed

Contact Austrade Singapore to find out more about collaboration and partnership opportunities from Australia.

THANK YOU TO OUR GOLD CORPORATE MEMBERS

Join AustCham Singapore AustCham Membership Tiers CORPORATE Tiers

Benefits

Gold Corporate

+ 15 nominees

For Australian flagship businesses The Gold Corporate Membership is for key Australian businesses who have a strong presence in Singapore and the region. Members include Australian flagship companies that have a strong international profile. Gold Corporate membership offers the opportunity to raise your profile and showcase a company with a strong relationship with the Chamber and the Australian business community in Singapore.

Cost

+ Exclusive invitations to private events

+ 15 complimentary tickets to business events

per year

+ Pre sale registration to signature events

+ Logo on front of our website

+ Corporate branding on tables at events when a complete table is purchased

+ Company write up on our Gold Corporate member page

+ Special discount on advertising

+ Feature company announcement on AustCham

+ Connect with key industry leaders, professionals, and business partners

• Membership is transferrable

website and social media

• Members gain visibility through our AustCham network and listed on our member’s online business directory

+ Inclusion in thank you emails or advertisements across AustCham communication platforms

• Opportunity to increase visibility through our advertising channels including AustCham website, E-Newsletter and Access Asia Magazine

AustCham Membership Card Programme

• Early access to event registration and opportunity to reach out and interact with key industry leaders, professionals, and business partners

The AustCham Membership Card Programme is an opportunity to offer discounts and promotions on services and/or retail products to other AustCham members. Just flash your AustCham membership card and enjoy the savings!

• Opportunity to share company announcements on AustCham communication platforms

Offers will be featured on our AustCham website, E-Newsletter and Access Asia magazine.

Corporate Plus

+ 5 nominees

+ Special discount on advertising

For large Australian and international organisations with an Australian connection

+ 5 complimentary tickets to business events


The Corporate Plus Membership is designed for large international organisations established in Singapore that have an Australian connection. It is also for companies seeking to conduct businesses in Singapore and looking for greater involvement with the Australian business community. The membership provides added value, offerings opportunities to meet and exchange ideas, develop business relationships and increase your network and contacts.

Contact us for more information

+ Feature company announcement on AustCham

$1,600

website and social media

+ Exclusive invitations to private events + Corporate branding on tables at events when a complete table is purchased

• Membership is transferrable • Members gain visibility through our AustCham network and listed on our member’s online business directory

AustCham Membership Card Programme

• Opportunity to increase visibility through our advertising channels including AustCham website, E-Newsletter and Access Asia Magazine

The AustCham Membership Card Programme is an opportunity to offer discounts and promotions on services and/or retail products to other AustCham members. Just flash your AustCham membership card and enjoy the savings!

• Early access to event registration and opportunity to reach out and interact with key industry leaders, professionals, and business partners

Offers will be featured on our AustCham website, E-Newsletter and Access Asia magazine

• Opportunity to share company announcements on AustCham communication platforms

Corporate Enterprise

For small and medium enterprises or entrepreneurs The Corporate Enterprise Membership is ideal for professional individuals who are conducting business or seeking to conduct business in Singapore. As a member, we offer you tailored benefits to meet your individual needs and strengthen your network.

+ Connect with the Australian business community

+ Member rates for events


+ Exclusive member only events

+ Boost your networks

+ Special discounts on advertising

• Membership is transferrable • Members gain visibility through our AustCham network and listed on our member’s online business directory • Opportunity to increase visibility through our advertising channels including AustCham website, E-Newsletter and Access Asia Magazine • Early access to event registration and opportunity to reach out and interact with key industry leaders, professionals, and business partners • Opportunity to share company announcements on AustCham communication platforms

AustCham Membership Card Programme The AustCham Membership Card Programme is an opportunity to offer discounts and promotions on services and/or retail products to other AustCham members. Just flash your AustCham membership card and enjoy the savings! Offers will be featured on our AustCham website, E-Newsletter and Access Asia magazine

$440