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Morsels with Julie-anne Sprague

IF you’ve ever managed to spill a cup of coffee on the way from the kitchen to the living room, bear in mind the patience and skill required by Wan Aznan B Wan Ya.

As a professional tea pourer, Mr B Wan Ya has perfected the Malaysian pastime, which involves a process that makes you relish the ownership of your cordless kettle while at the same time wishing it could produce the rich frothy tea that is Mr B Wan Ya’s specialty.

The tea is boiled in a big metal pot before sweetened condensed milk is added and is “pulled” from one small metal tumbler to another – held about two arms’ lengths apart.

The pouring is repeated in quick succession until the tea takes on a rich, frothy look.

Mr B Wan Ya, from Kuala Lumpur, is part of the Malaysian Food Promotion running at the Hyatt from Saturday May 19 through to Sunday May 29.

Also flown in from Malaysia are three chefs, who will prepare the feasts of Malaysia at the live cooking stations featuring daily for lunch and dinner at The Hyatt’s Café.

Chan Kar Leong, Mohad Azizi Bin Mohd Sohkeh and Suliman Bin Hamed are expected to cook up a storm, which will include a hot buffet menu (changing daily). However, we’re told you can expect to see the Malaysian treats – Pulut Kunyit with Beef Rendang, Laksa, Malaysian Nasi Goreng, Roti Canai with Kari Ayam and Mee Curry.

Mr Leong, a sous chef from the Concorde Hotel Shah Alam in Selangor, KL, previously worked at the Regent Hotel for eight years and is the main chef at the festival.

Mr Sohkeh, a chef de partie, is also from the Concorde Hotel and will be assisting Mr Leong.

A “hawker-style hut” has been prepared for the talents of Mr Hamed, who specialises in roti canai, a type of Indian bread. He will make the creations before your eyes.

Also included in the menu will be an assortment of salads, vegetarian dishes and traditional Malaysian desserts.

And if tasting the authentic delights of Malaysia isn’t enough to get you into the café, the tempting offer to win a trip for two people to Kuala Lumpur sounds very enticing indeed!





Plummeting temperatures fuel the desire to warm the body, and what better way to do it than on the dance floor?

Latin dance team Tania Leban and Geoff Stubbs, from Baila Latino Ritmo, will launch their winter dance classes next month.

With more than 50 years’ dancing experience between them, Tania and Geoff will take you through the moves of the salsa, merengue, and the cha cha. All up, you’ll have eight dances to add to your jive belt.

The eight-week package commences on June 1 and, for only $100, you get drinks, barbecue and a cabaret show.

If eight weeks is too much time out of your social calendar, or perhaps you need something fresh and innovative for a staff function, Baila Latino Ritmo can accommodate an single evening of Latin fun, giving you the option of a private space, bar, and dance lesson at The Leederville Hotel.

Baila Latino Ritmo are as flexible with the structure of the function as they are on the dance floor, with a number of catering, drinks and dance options available.

Phone Tania Leban at Baila Latino Ritmo on 0413 946 315 to book yourself and your work colleagues into a steamy night of Latin moves and grooves.





Tasmania comes to Perth this weekend, or more specifically the Sheraton Hotel, where Monterys Brasserie is hosting the Royal Tasmanian Salmon and King Island Cheese Promotion.

Taste the salmon anyway you like it – smoked, poached, or seared – and enjoy a full range of gourmet cheeses. Full buffet is $32.40, while the cheeseboard is $12.50.





Bacco is now serving brekkie. Functions and marketing manager Marie Cornes says the Fremantle restaurant is filling the gap in the breakfast scene at Fremantle.

Beginning at 7am and serving everything from fruit toast to a breakfast pizza, it makes getting up early just that little bit easier.





The Melbourne’s Orleans Café is now open from 6.30am to 9pm Monday to Thursday and will be sizzling up satay every Wednesday from 12-2pm. Thursday night is pizza and pasta night with a free wine or beer given to patrons who purchase any main meal.

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