Hong Kong Take on Spain’s Leonas

Six debutants make the starting fifteen against Spain in Alicante (Sunday, 19:30 HK time) as Hong Kong’s women rugby players look to build on last year’s World Cup appearance.

Up front prop Yip Cho-kwan marks her first cap in a front row which also features Tammy Lau and captain and hooker Dr Karen So. Newcomer Tsang Ching-man forms a locking partnership with Angela Chan, while the back row sees flanker Maggie Au Yeung partnering with Winnie Siu and Melody Li at No.8.

Jessica Ho starts at scrumhalf and she will be hoping to get some quality ball to new-comer Cheng Lok-tung at fly-half. Sevens captain Natasha Olson-Thorne will start at outside centre, pairing with U20s graduate Sarah Lucas, while smiling speedster Chong Ka-yan assumes her customary place on the left wing with Bena Yu on the right. Cindy Yuen starts at fullback.

On the bench there are five more new caps with front rowers Charlotte Myrans and Vincci Leung joining flanker Amber Tsang in back-stopping the forwards, while another National Age Grade player Grace Hood is in line for a first cap at centre. Sevens star Stephanie Chan is likely to earn her first cap off the bench which also features the experience of prop Debby Lam and back Chloe Mak.

At the World Cup Spain’s overwhelming pace was apparent as they scored four of their five tries from longer than 50-metres out. Spain was also among the top teams at forcing turnovers, setting the platform for their devastating counter-attacks.

National coach Jo Hull understands this, saying, “They will be fast, with a lot of sevens influence, and will want to play a counterattacking game. They love to counter,” said Hull.

“One of the big things we have been working on is our ability to play at a higher game speed to withstand the intensity of test rugby. That’s the biggest challenge for us, and playing physically stronger teams.”

A year on from the historic first appearance at a fifteen-a-side world cup, the squad has more exposure to the demands of test rugby and another season of strength and conditioning work and high performance training beneath their belts.

After two losing tours to the Iberian Peninsula in recent years and a 31-7 loss to the Leonas at the 2017 Rugby World Cup. Spain will provide an early test of how Hong Kong’s new look team sizes up against one of the world’s leading rugby nations ahead of Rugby World Cup qualification campaign.

Hong Kong v Spain (Alicante, Spain, 11 Nov 2018)

1. Lau Nga-Wun, 2. Dr Karen So (Captain), 3. Yip Cho-Kwan, 4. Chan Ka-Yan, 5. Tsang Ching-Man, 6. Maggie Au Yeung, 7. Winnie Siu, 8. Melody Li, 9. Jessica Ho, 10. Cheng Lok-Tung, 11. Chong Ka-Yan, 12. Sarah Lucas, 13. Natasha Olson-Thorne (Vice Captain), 14. Bena Yu, 15. Cindy Yuen
Reserves: 16. Charlotte Myrans, 17. Vincci Leung, 18. Debby Lam, 19. Amber Tsang, 20. Pun Wai-Yan, 21. Chloe Mak, 22. Grace Hood, 23. Stephanie Chan.

Additional reporting and images: HKRU

American Artisan Cheese @ US Consul’s Residence – 8 November, 2018

‘American cheese’ was for many years synonymous with tasteless slices of plastic cheese… Things though have changed in the last decade as the world’s largest milk producer and a myriad of small and big cheese companies across the fifty states now produce some of the tastiest cheese in the world.

Unconstrained by the tight regulations that define a type of cheese in France / Italy / UK, cheese manufacturers in America have experimented with milks and production processes to create delicious traditional hard and soft cheeses but also many with new flavours and textures. The US Dairy Export Council is working hard to raise awareness of locally and slowly we are beginning to see these American artisan cheeses in Hong Kong shops.
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Women’s 15s on Tour

Hong Kong’s women’s national 15s team headed to Europe this week for, what will hopefully become an annual, Autumn tour. Hong Kong will play test matches against Spain on 11 November in Alicante, and Wales on 16 November at the legendary Cardiff Arms Park.

With an eye to the future and qualification for the 2021 Rugby World Cup the young 26 player squad features fourteen new caps including several graduates of the HKRU’s National Age Grade programmes. The opportunity for the younger players to experience playing overseas and against players they have never played against before is important Hong Kong coach Jo Hull.

“In my perspective, this is the squad that should be together for the next milestone of Hong Kong Rugby. These are the players we need and now we need to give them time to work together, introduce them to the performance environment and get them that exposure, together as a team, to grow and develop,” said Hull

“It is our first international outing since the Rugby World Cup and a chance to showcase our new players and expose them to that level of rugby, which is what we need to do for future World Cup qualification. These are the players that need to gain that experience. To get it, we have to play against the best and we have to put ourselves into test match environments, as early on as possible,” Hull continued.

With the large number of debutants, Hull will look to her senior players to set the tone. That task will fall to new captain Karen So and Rugby World Cup 2017 veterans Natasha Olson-Thorne, Melody Li, Lau Nga-wun and Chong Ka-yan.

“The veterans stepping up will be huge for us, but even though they are veterans for us, they are still young and a bit inexperienced compared to other teams at this level. They need to lead the team now and we’ve asked them to take more ownership and to foster and bring the younger players on,” added Hull.

Among the tour debutants are the centre s and U20s graduates Grace Hood and Sarah Lucas. The duo were also included in the senior tour to Perth, Australia earlier this year. After training with the national squad over the summer, Hood returned to Bath University at the start of the school term but is meeting up directly with the squad in Europe for the upcoming tests.

“Both of them are, I think, future players for Hong Kong and we are keen to give them a go and see how they get on in a test match environment,” Hull said.

Lucas has been proving her mettle domestically, where she has had some impressive outings for USRC Tigers.

“It’s good to see that we’re starting to get players in from a variety of clubs. We are particularly excited about a contingent of players from Kowloon and are looking forward to see how Vincci [Leung Win-yi] from Tai Po Dragons handles the environment,” said Hull.

Leung is one of several new tight five forwards in the squad, alongside Kowloon prop Yip Cho Kwan and lock Amber Tsang. Gai Wu prop Lam Ka-wi and lock Chau Man-huen, Causeway Bay lock Tsang Ching-man and hooker Charlotte Myrans from Tigers are other new faces in the tight five, as Hull looks to build strength and depth in the team’s engine room.

Sevens emerging star Stephanie Chan and Amber Tsang are both being given a chance to add a fifteens cap to their sevens version. Hull believes Chan has a lot to offer in the longer code.

“She is new to the fifteens programme, but she’s been on our radar for several years. She transferred to Gai Wu this season and really is a player that has emerged off of the back of training and playing hard at club level, before she started to shine at sevens.”

“She offers us a lot of versatility in terms of her pace and her decision-making in attack, and her footwork. We’re looking at her across a few positions as she gives us a lot of strike power and pace,” said Hull.

With two challenging but contrasting matches ahead and a squad that will need to gel quickly in the tough tour environment, Hull is realistic about the short-term expectations.

“A huge goal is just to spend as much time together as we can. A lot of our players have full-time jobs. They can’t always focus on our professional environment full-time. The tour gives us a chance to immerse everyone in a high performance environment, to come together as a team and to develop as people as well, all of which will hopefully come together on the pitch.”

“Our time together has been very focused, because it is so limited. But overall, the group has come together very well. Our training has been focused on the needs of the games, and how we think that Spain and Wales will play and what we have seen from them in previous matches.

“Spain will be fast, with a lot of sevens influence, and will want to play a counterattacking game. They love to counter. Wales are a strong team, more structured probably than Spain and they have talent all over the field, from forwards to the backs,” Hull said.

Hull believes that Hong Kong stacks up well against their opponents

“We have different focuses going into each game. A big thing we have been working on is our ability to play at a higher game speed, to withstand the intensity of test rugby. That is the biggest challenge for us, and our set piece and playing against physically stronger teams.”

“What we do well is in the intensity of our play. What this group will need to harness is that experience and exposure to international rugby from these games, what to do in different scenarios and situations, when the game is going against us or if we are winning and need to close it out.”

“We aren’t expecting or needing a miracle on tour, or to get it right all of the time, but we are expecting the squad to come together and show the potential to keep them together and grow and nurture this group of players.”

Hong Kong Squad for Autumn Tests (Spain, Wales)

Forwards: Karen So Hoi-Ting (Captain), Au Yeung Sin-Yi*, Chan Ka-Yan, Chau Man-Huen*, Lam Ka-Wai*, Lau Nga-Wun, Vincci Leung Wing-Yi*, Melody Li Nim-Yan, Charlotte Myrans*, Pun Wai-Yan, Winnie Siu Wing-Ni, Tsang Ching-Man*, Amber Tsang Wing-Chi*, Yip Cho-Kwan*.

Backs:Stephanie Chan Chor-Ki*, Cheng Lok-Tung*, Chong Ka-Yan, Jessica Eden*, Jessica Ho Wai-On, Lau Sze-Wa, Sarah Lucas*, Grace Hood*, Mak Ho-Yee, Natasha Olson-Thorne, Yuen Lok-Yee, Bena Yu Bo-Yan*.

* Potential First Caps

Additional reporting and images: HKRU

Explore the World of Wine & Spirits

This year’s Wine & Spirits Fair at the HKCEC runs from the 8-10 November and features pavilions from wine-producing regions, trade organisations and governmental organisations. There are new pavilions from the China Council for the Promotion of International Trade Sichuan Council, the Department of Commerce of Zhejiang Province, Ningxia’s General Office of Administrative Committee of Grape Industry Zong of Helan Mountain’s East Foothill Wine Region, the Czech Grape and Wine Producer Association, Gifu Prefecture and the Niigata Sake Brewers’ Association from Japan, and Peru.

If you’re not a wine lover or fancy something different there is Liquor & Beverage Products Zone, a Whisky and Spirits Zone and a Beer Zone. As well as an Organic Wine and Spirits corner and for those wanting something to pair with all this alcohol there’s a food area and also intriguingly a “World of Olive Oil” where you can learn about and taste premium olive oils.

The first two days are for trade only, the public day on the 10 November runs from 10:30am and entry costs $200.

Hong Kong International Wine & Spirits Fair
Date:
 8-10 November, 2018
Venues: HKCEC
Tickets: $200

Was Auguste Escoffier the World’s First Foodie?

Long ago – so long ago in fact that restaurants as we think of them today didn’t exist – people cooked and ate at home, the rich threw parties while travellers ate at the inn. Then along comes this little Frenchman Auguste Escoffier, so short apparently he couldn’t reach a regular kitchen stove, who revolutionised menus and cooking and created some of the first ‘restaurants’ and kitchens that bear a resemblance to those you eat at today.

Known as the Ambassador of French cuisine Escoffier, who was born in 1846, was not only an astonishing chef. He also simplified the cooking and creation of French food, devised the idea of food stations in kitchens, originated the idea of dining ‘a la carte’, co-created the Ritz Hotel chain and wrote the cookbooks Le Guide Culinaire and Ma Cuisine. For good measure he also campaigned to make it legal for women to eat in public and knew 600 ways to make eggs.

Deliciousness

That many of Escoffier’s ideas and concepts remain in use today is a tribute to man’s genius. He was also one of the first food scientists, mixing veal stock, which contains natural MSG (monosodium glutamate), with other foods to enhance their flavour and ‘Deliciousness’.

Auguste, who began working in a kitchen at 13, loved to create and is rumoured to have once said “A cook is a man with a can opener, a chef is an artist. ” Many of his dishes are still popular today including Peach Melba (named for the Australian opera star Nellie Melba), Dauphine Potatoes (for the French court of the Dauphine, which included Marie Antoinette) and Cherries Jubilee for Queen Victoria’s Jubilee.

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Michel Escoffier, the Great-grandson of Auguste Escoffier, visited Hong Kong recently to announce the launch of a new course “Disciples Escoffier Diploma in Pastry”. Michel like his great grandfather has a passion for food and wine and is the President of The Auguste Escoffier Foundation and Museum situated at Villeneuve-Loubet, near Nice, France, where Auguste Escoffier was born and where the Escoffier Museum is located. He sits on the board of both the Escoffier Online International Culinary Academy and Auguste Escoffier School of Culinary Arts.

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Disciples Escoffier

Established in France in 1954, Disciples Escoffier International is a non-profit association dedicated to the culinary arts and upholding the legacy of Auguste Escoffier in classic French cuisine. The Association’s philosophy is to foster the transmission of knowledge, promote and teach the essence of high-quality French cooking and to further the permanent evolution of gastronomy.

Locally Disciples Escoffier is partnering with Towngas Cooking Centre to offer two professional cooking courses at their fully fitted out cooking centre in Causeway Bay. The “Disciples Escoffier Diploma in Culinary Arts” teaches aspiring Chef’s how to cook French cuisine to a professional standard – such that graduates are awarded the  “Level 5 Certificate of training in French Cuisine”, which is fully accredited by the French Ministry of Education.

The curriculum of the 580 hour course is based on the tradition and fundamentals of French gastronomy. While integrating some of the latest techniques, equipment, and plating trends, the core program is firmly rooted in the classic foundations of Auguste Escoffier’s “Guide Culinaire”, the “Bible” of French cuisine.

A new course starting this year is the “Disciples Escoffier Diploma in Pastry” which is being taught by Matthieu Godard, Master Teacher–Pastry of Institut Culinaire Disciples Escoffier and former Head Pastry Chef at Amber the 2 Michelin-starred restaurant in The Landmark Mandarin Oriental. Godard trained under French chef, Thierry Marx.

The 480 hour course offers a comprehensive training programme on the creation and interpretation of traditional, classic and regional French pastry recipes – such as petits fours, millefeuille, gâteaux de voyage. Enabling students to master classic French techniques and adapt them worldwide with a contemporary vision. As well as practical training on the advanced and creative use of simple pastry ingredients.

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Escoffier Diploma Course Information

Programme Name: Disciples Escoffier Diploma in Culinary Arts
Programme Duration: 540 hours
Course Fee: HKD$198,000 up*

Programme Name: Disciples Escoffier Diploma in Pastry
Programme Duration: 480 hours
Course Fee: HKD$153,000 up*
*Prices after discount

Starting date: 2017
Location: Towngas Cooking Centre
(9/F, Lee Theatre, 99 Percival Street, Causeway Bay)

https://bcmagazine.smugmug.com/Bcene-photos/2017/Michel-Escoffier-TownGas-November-2017/i-VnGMgVD

This article was brought to you by Towngas Cooking Centre

Flavours of Europe Cocktail Party @ Renaissance Hotel – 30 November, 2017

Poland is one of the largest producers of beef, pork, chicken and apples in the world. Flavours of Europe is an ongoing campaign to introduce and promote Polish produce, and incidentally Polish cuisine, which can now be bought in many local shops.
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US Artisan Cheese Tasting – 29 November, 2017

‘American cheese’ was for many years a dirty word synonymous with tasteless slices of plastic cheese… Things though have changed in the last decade or so as the world’s largest milk producer and a myriad of small and big cheese companies across the fifty states now produce some of the best cheese in the world.

Unconstrained by the tight regulations that define a type of cheese in France / Italy / UK, cheese manufacturers in America have experimented with milks and production processes to create delicious traditional hard and soft cheeses but also many new flavours, textures and types.

The US Dairy Export Council is working hard to raise awareness locally and slowly we are beginning to see these American artisan cheeses in Hong Kong shops. Brands such as Beechers who make a stunning aged cheddar and Sartori who have a range of flavoured cheese to tease your taste-buds. bc will have more information on where to buy when distribution deals are confirmed.
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Japanese Breakfast and Kiri T @ MOM Livehouse – 28 November, 2017

30+ police provided an unwanted third non supporting act prior to the start of the show. After demonstrating how not to count a group of people effectively, Kiri T got the music started with some originals including her new single Roll Deep in the Feels and a lovely Lorde cover.

The display of police intimidation was easily forgotten as Japanese Breakfast quickly had the maximum legally allowed audience dancing and singing to a widely varied set of stirring guitars, passionate vocals and intimate lyrics featuring songs the bands two albums Psychopomp and Soft Sounds from Another Planet.
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