07/02/2026

LYFE SATURDAY | FEB 7, 2026

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A USTRALIA continues to raise the bar for fine din ing in Malaysia with the introduction of its highest-graded marbled lamb, offering discerning chefs and din ers a new benchmark in taste and texture. Known for its marbling and often referred to as “Wagyu-style” lamb, Australian marbled lamb delivers a distinctive melt-in-the-mouth tenderness and a naturally succulent, velvety finish – qualities driven by finely distributed intramuscular fat that enhances flavour without overpowering the meat’s integrity. This new chapter in premium dining was marked by the Malaysian debut of Gundagai Lamb GLQ5+ marbled lamb, presented at a tasting hosted at Bref by Darren Chin. The event was supported by the Australian Trade and Investment Commission (Austrade) in collaboration with fine food importer Indoguna Malaysia. With Australian lamb gaining popularity on the global culinary stage, marbled lamb is well positioned to meet increasing demands for a refined offering within the upscale dining segment. Austrade, the Australian government’s international trade and investment promotion agency, supports local industry partners to promote a variety of Australian exports and drive fine food success in Malaysia. For Indoguna Malaysia, the introduction of Australian marbled lamb marks an expansion of its curated portfolio and a defining

Gundagai Lamb prepared over live flames, allowing its natural marbling to do the work.

Perfectly cooked and simply finished, revealing the tenderness, juiciness and depth that define Gundagai Lamb.

‘Wagyu’ of lambs

highland regions of Northern Luzon. The rise in demand for potato is fuelled by rapid urbanisation, expansion of the food service sector such as quick-service restaurants, rising urban incomes and lifestyle, said industry experts. “Expansion in modern retail chains, snack food manufacturing, and household consumption of processed foods also play important roles. Supermarkets and convenience stores have expanded significantly in the region, increasing access to fresh and processed potato products,” said Sharma. Founder and editor of Canada-based Potato News Today Dr Lukie Pieterse said demand growth over the past decade is relatively stable to slow-growing in many high-income markets but is clearly rising in Asia and Africa, where income, urbanisation and modern retail are changing consumption patterns. “Fresh potato demand has chef-led appreciation of texture, juiciness and flavour – where the lamb’s natural tenderness, clean finish and depth were explored gradually with every bite. “The balance of marbling and lean meat in Gundagai Lamb is exceptional. It gives you structure, moisture and flavour all at once, which is something chefs really look for. “It’s a lamb that performs beautifully with simple techniques and rewards precision in the kitchen,” commented Han. The tasting left guest chefs and culinary tastemakers visibly impressed by the lamb’s remarkable tenderness and clean, lingering finish, prompting discussion around its versatility and how it could be expressed across refined, ingredient-driven menus. “GLQ5+ is objectively better lamb. For chefs like Han at Bref by

The largest producer is Indonesia, where farmers plant about 1.25 million metric tonnes of the crop annually, mostly in the highlands of Sumatra, Java, Sulawesi and Nusa Tenggara. Vietnam’s Red River Delta produces about 180,000 metric tonnes, while the Philippines’s production hovers around 100,000 metric tonnes, originating f r om the lamb excellence. The GLQ (Gundagai Lamb Quality) Score is an industry-first grading system developed by Gundagai Meat Processors in Australia to evaluate the eating quality of lamb based on Lean Meat Yield, Intramuscular Fat and Animal Health grading. The GLQ5+ Score of Gundagai product signifies the highest level of marbling and quality that is balanced with lean meat. The marbled lamb’s qualities were brought to life by chef Han, chef-patron of Bref by Darren Chin, through a series of restrained preparations designed to let the ingredient speak. Prepared a la minute and cooked over a live station, each cut was presented with minimal seasoning, inviting guests to experience the lamb in its purest form. The result was an immersive,

o Ultra-premium Australian marbled excellence

potato consumption in Southeast Asia soared from 4.33kg in 2013 to 5.20kg in 2023 – a whopping 20% jump. “While global demand appears stable, Southeast Asia shows moderate but consistent growth in potato demand, reflecting changing dietary patterns and market expansion. Southeast Asia has demonstrated a robust expansion in consumption,” moment as it begins operations as a new solution provider in the Malaysian food industry. Launching with Gundagai Lamb reflects the direction Indoguna Malaysia is taking – one guided by premium provenance, thoughtful selection and close collaboration with world-class producers. Distinguished by its fine marbling, the lamb delivers juiciness and tenderness when cooked, offering a product defined by consistency, elegance and depth of flavour. What sets Australian marbled lamb apart? For Gundagai Lamb, it is the spirit of innovation that keeps them going for Aussie

generally risen but not uniformly. In many Southeast Asian markets, potatoes are still a smaller staple compared with rice, noodles, cassava or plantains. “Growth tends to be most visible in urban centres and among middle-income consumers, where potatoes are used more often for home cooking, western-style dishes and convenience meals,” said Pieterse. China and India are driving global potato production, accounting for 100 million metric tonnes and nearly 58 million metric tonnes, respectively. After rice and wheat, potatoes are the world’s third most important food crop for human consumption. More than a billion people around the world eat potatoes. Global total crop production was about 390 million metric tonnes in 2024. There are more than 4,000 varieties of native potatoes, mostly found in the Andes along South America, according to CIP. Han cooking Gundagai Lamb with restraint and precision to let the ingredient speak. Darren Chin, it means confidence that the lamb will present the same way every time, in flavour, texture and finish. “Seeing it embraced on the global stage reinforces that premium lamb has earned its place on the world’s best menus,” stated Gundagai Lamb CEO Will Barton. Gundagai Lamb GLQ5+ marbled lamb is now available at select restaurants in Malaysia.

A closer look at Gundagai Lamb GLQ5+, meticulously graded cuts that set a new benchmark for marbling, purity and provenance.

Southeast Asians emerging as largest potato consumers at great pace SOUTHEAST Asians are emerging as great potato eaters at an astonishing pace. the tuber for thousands of years. Yearly per capita

As cities expand and lifestyles evolve, the humble potato has found its way into cookhouses and street food stalls across the region like never before. From crispy fries at bustling night markets to aromatic potato curries simmering in family kitchens, the tuber that was once a staple of Western diet has now become a favourite among millions in Southeast Asia, home to nearly 680 million people. The Peru-based Centro Internacional de la Papa, or International Potato Centre (CIP), said per capita potato consumption increased over the past decade, indicating potatoes are becoming a more common in Southeast Asian diets. Peru in South America is said to be the birthplace of potatoes, where indigenous farmers have cultivated

CIP Country Manager for India Dr Neeraj Sharma told Bernama. Over the last decade, Southeast

Asia’s domestic supply quantity surged by 26.2% over the last decade, rising from 3.2 million metric tonnes to 4.1 million metric tonnes. This growth rate is 10 times higher than the global average, according to CIP.

Curry

with potatoes. –

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