Adding pizzazz to pizza
> Anchor Food Professionals’ PizzArt campaign offers five artisanal creations of this comfort food to excite consumers and give them more variety
MOST of us can agree that pizza remains one of the top go-to foods, regardless the occasion. Over the years, this comfort food has evolved from its iconic circular shape, to a multitude of varieties.
To celebrate the pizza in all its shape and sizes, Anchor Food Professionals has launched the PizzArt campaign, aimed at further elevating the experience of indulging in the humble pizza.
From now till November, pizza lovers can satisfy their cravings with five unique types of pizza at 25 selected outlets across Peninsula and East Malaysia.
These outlets include U Pizzeria in the Klang Valley and Perak; US Pizza and Lunarich in Penang; Sky Garden in Kedah; Movida in the Klang Valley, Perak, Malacca and Johor; Ejohng Concept in Johor; The Chub’s Grill and Mad Ben in Sabah; and Chillax, Coup De Grill and Bistecca in Sarawak.
Some of the pizzas to look forward to include state-of-the-art flower pizzas; cheesy and chewy pizza bombs with a crisp outer layer; the Georgian-style Adjaruli Khachapuri, heavily topped with three types of cheeses; bite-sized mini muffin pizzas; and hearty pot pie pizzas – all conceptualised by the Anchor Food Professionals’ Hot Cooking Chefs.
During the launch, Anchor Food Professionals Malaysia director
Linda THE BRIYANI dish is said to have begun its conquest of the world in the Indian subcontinent.
From there, its unstoppable tide of distinctive flavours spread throughout the Muslim world through travel and trade, adapting to local tastes wherever it went.
According to some, briyani gam, a variation of the briyani and a classic Johorean dish, was introduced in the 1880s by Datuk Jaafar Muhammad, Johor’s first mentri besar and grandfather of Tun Hussein Onn, who is Malaysia’s third prime minister.
Legend goes that Jaafar hired an Indian cook to prepare meals for his family, and it was the cook who introduced him to a variation of the briyani that is made of basmati rice cooked with ghee, onions, and spices, and served with beef or mutton marinated in yoghurt, herbs, and spices.
Intrigued by this variation, Jaafar decided to add his own tweak to Tan said these artisanal pizzas are meant to offer more excitement and variety to consumers.
“Malaysians are increasingly leading busier lifestyles and are grabbing food on-the-go or dining out,” she said.
“Our insight shows us that Malaysians generally love pizzas [so] we wanted to excite them further by introducing extraordinary, gourmet pizzas that are taking the world by storm.”
These artisanal pizzas can only be made by experienced kitchen crew with advanced culinary skills, and in restaurants equipped with pizza ovens.
In order to get these pizzas right, chefs and assistants from participating restaurants were trained by Anchor Food Professionals, and their skills were demonstrated during the launch.
The best part is that these pizzas taste just as good as they look, because they are made with Anchor’s finest cheese, cream cheese, butter, and culinary cream. Tan explained: “When you dine in a restaurant, a hotel, or a quick service restaurant, chances are you’ve already tasted Anchor’s dairy products, so this will be a familiar taste taken to a whole new level – the right stringiness of cheese lends the texture and creaminess you crave in a pizza.” She added that by introducing these creative cheese-loaded the dish to suit his family’s palate, which eventually turned into the briyani gam that we know today.
In 2015, the briyani gam recipe goodies, the brand hopes to kickstart a new age of pizzamaking in Malaysia.
“We are continuously finding ways to help our partners stay ahead of the curve by introducing global trends and unique creations to their consumers using only the best dairy by Anchor,” she said.
“By drawing on our New Zealand-based research and expertise, we are able to help them achieve a competitive edge.”
In July, Anchor Dairy Malaysia will be holding a series of contests on its Facebook page with exciting prizes in store for consumers. evolved a step further on the menu of Pince & Pints Kuala Lumpur, thanks to the suggestion of a descendant of Jaafar, who happens