goingplacesmagazine.com
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| August 2019TRAVEL CONCIERGE (^) | DINE
MALAYSIA
Covetous Caviar
The craze for caviar may have been started by the Russian Tsars, but
you don’t have to travel far for a taste of it, as Malaysian brand T’lur
Caviar proves. Started in December last year, T'lur Caviar produces
caviar from scratch, starting from its farm in Tanjung Malim in Perak
state, where sturgeons are harvested for their eggs, cleaned and
cooked with Himalayan salt. There are two types of caviar offered:
the Amur and the Siberia, with the former having a cleaner, delicate
flavour, while the Siberia has a stronger flavour. Another plus point
of buying from T’lur is freshness: made without preservatives, each
batch has a softer, more natural texture.
t-lur.com
AUSTRALIA
The Cheesier, The Better
Cheese lovers will have a field day at Mould, a two-day cheese
festival taking place at Melbourne’s Meat Market on 16-17 August.
Presented by Revel in collaboration with Nick Haddow of Bruny Island
Cheese Co., the festival will bring 15 of the best artisan producers from
across the country for a day of cheese, wine, masterclasses and more.
Besides having unlimited tastings of the best Australian cheeses –
over 60 types will be available – local cheesemongers will also serve
up dishes paired with a wide range of wines, whisky, sake, beer and
cider. All are available to purchase at the bar.
mouldcheesefestival.com/portfolio/melbourne-
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