So when the World Gourmand Awards first reached out in 2023 about The Durian Cookbook, I was sceptical. I hadn’t submitted the book, and I wasn’t exactly expecting anyone else to. But the organisers insisted they wanted to recognise it, and that was how we ended up winning first prize in the Fruits category that year.

It was only after that win that I finally took the time to look into who the Gourmand Awards actually were. As it turned out, they weren’t the fly-by-night outfit I’d cynically expected. They’ve been around for three decades, have a proper standing in the industry, and aren’t simply in the business of selling shiny seals for book covers.

Earlier this year, I heard from the founder, Mr. Edouard Cointreau (yes, that Cointreau family), inviting us to the 30-year anniversary celebration in Riyadh. Since Riyadh isn’t exactly on my travel bucket list, I tried to pass on the invitation to our Masters of Malaysian Cuisine (MOMC) chef, Rene Johari, who’s based in Dubai. Rene couldn’t make it either, so we more or less forgot the whole thing.

What we didn’t expect was a message from Singaporean author and academic Khir Johari – who was at the event to receive his own well-deserved award for The Food of Singapore Malays. Out of the blue, he wrote to Rene:

Salam Rene! The Durian Cookbook just won the Best Fruit Book in the last 30 years of Gourmand Awards!!! Congratulations!!!! Please spread the word. There was no Malaysian representative, so I went on stage to receive on behalf of Malaysian Masterchefs. The cert is with me. Will pass when I’m next in KL.

A short while later, the organisers emailed me the official certificate along with a message from Mr Cointreau:

Thank you, Jackie, for your visionary leadership behind The Durian Cookbook, a unique celebration of Malaysia’s most iconic fruit, brought to life with passion, creativity, and global collaboration. This stunning collection of 70 recipes by eight chefs from the Masters of Malaysian Cuisine team showcases the true versatility of durian in both sweet and savoury creations. In partnership with the Ministry of Agriculture and Food Security, you have elevated the King of Fruits to its rightful place in the culinary spotlight. Your work is a gift to Malaysian cuisine and a bold invitation to the world to discover durian like never before.

As you can imagine, a project of this size wasn’t something any one person could pull off.

My deepest thanks go to the Malaysian Agriculture Counsellor Office Sydney, led by Maheran Zahari; our MOMC chefs – Johari Edrus, Rene Johari, Bob Adnin, Zaleha Olpin, Debbie Teoh, Dave Murugaya, and Dato’ Ismail Ahmad; our MOMC@Heart chefs including Mazna Merten, Rosita Heilek, Farid Tawfik and Paul Gray, who provided all kinds of logistical support during the book’s development and beyond; our photographer, Siang; recipe editor, Poh Ling; and of course, my co-author, Karen Lateo.

Want a Copy of The Durian Cookbook?

If you’re keen to get your hands on a copy, you’ve got a couple of options:

1. The original collector’s edition (softcover, ex-Sydney only) – still my favourite.

2. The hardcover second print run, available ex-Sydney or ex-KL.
   (A quick note: Sydney copies are out of stock until I’m back from Malaysia in February 2026.)

Browse the listings here: shop.jackiem.com.au/collections/books-merch

If you’d like your book signed, just tell me. For KL orders, the books are shipped by our Malaysia-based chefs – often Debbie Teoh. Sydney orders are sent out by me.

A video by The Star Newspaper on the launch of the hardcover edition of our Durian Cookbook –

The post The Durian Cookbook Wins “Best Fruit Book” of the Last 30 Years first appeared on Jackie M..

So what I’ve done instead, is created something more casual and flexible – essentially an online Malaysian Cooking Club – run on the Skool platform.

You can join us here – JackieM.com.au/skool

Membership gets you access to me along with my Malaysian Hawker Pro students, who are already there sharing their cooking discoveries, results and tips.

The way it works is that twice a week (or more), we hop on a Zoom call and cook along or just tune in to watch and chat with our fellow participants.

The sessions are scheduled such that they cover different timezones, so that wherever you’re based around the world, you should find a slot that suits your schedule. Some people join occasionally, and others make time to do so every week.

A couple of days after each session, I publish key cooking tips from them, so that those who missed the sessions can go back and check them out.

For the record, we don’t all cook the same dish (though sometimes we do) – and you’re not restricted to cooking only Malaysian food – eg. in our most recent session, one of our members made pikelets using sourdough discards.

The idea is that we organically get feedback and support from each other (some of my Malaysian Hawker Pro students have culinary and nutrition training and bring a wealth of knowledge to the table).

Now’s a great time to join us, because you’ll be locked in to the founders’ membership price.

As a bonus, I’ll also give you access to my Malaysian Hawker Pro Masterclass on Homemade Rice Noodles once you sign up. Just message me after you’ve joined via Skool (I just need your email address to be able to set you up).

We’ve also built up a nice sub-community of Thermomix users, so if you own one, you’ll pick up plenty of tricks for adapting traditional Malaysian recipes for it.

Join Me for Live Malaysian Cooking Online

If you’d like to:

• Learn Malaysian food online in a relaxed, friendly environment,
• Take part in regular Zoom cooking classes, and
• Connect with others who share your passion for Malaysian flavours

then this is for you.

Join my Malaysian Cooking Club here

and start cooking with us online.

The post Join My Malaysian Cooking Club — Learn Malaysian Food Online first appeared on Jackie M..

The Masters’ Table: Jackie M’s Slow Food Pilgrimage to Hidden Malaysia

9 Days / 8 Nights – 11-19 January 2026

What You’ll Experience

• Join me, Jackie M, and selected Masters of Malaysian Cuisine (MOMC) chefs on a one-of-a-kind food journey through Kuala Lumpur, Perak and Melaka.
• Discover the dishes, stories and people that make Malaysian cuisine so distinctive.
• Take part in cooking workshops and community-based exchanges with local chefs.
• Enjoy unhurried travel that leaves time to wander, taste and chat with locals.
• Step behind or in front of the camera – guests are welcome to observe or feature informally in MOMC’s Street Food Journeys: Perak filming days.
  

Tour Overview

This tour (maximum 8 full-time guests) is designed for travellers who value depth over speed, and it brings together the best elements of my previous culinary tour while removing the less compelling parts. 

We’re going with a small, intimate group and fewer tick-the-box tourist attractions so you have time to relax, wander off on your own, or just hang out with us. (Our late night hotel lounge chats and meetups were the highlight of my last culinary tour.)

You’ll experience Malaysia through the eyes of its cooks and gain an in-depth understanding of Malaysia’s layered culinary landscape. You’ll get to participate in cooking workshops with our elite Masters of Malaysian Cuisine chefs, and you’ll get to dine at eateries you won’t find listed in travel guides.

Your stay in Perak coincides with MOMC’s collaboration with Tourism Perak, who are hosting our chefs as we document the region’s food culture for our Street Food Journeys video series and MOMC eMagazine. 

Rather than being a “media shoot,” it’s an open invitation for you to share in the encounters that bring these stories to life – sampling, chatting and learning alongside us.

4 to 5-star accommodation or equivalent, daily breakfast, lunch and dinner, and transfers between locations are included so you can focus on what matters: food, culture and connection.

Itinerary Snapshot

Cost:

Inclusions

• 8 nights’ accommodation at 4 to 5-star or equivalent properties
• Daily breakfast, lunch and dinner
• All intercity and local transfers (depending on group size, this may include travel by train/Grab)
• MOMC-led workshops and cultural activities
• Perak filming participation (optional)
• Local guides

Not Included 

• Airfares
• Travel insurance
• Airport transfers

Why Join This Tour

• Cook & connect: Share kitchens and tables with Jackie M. & selected MOMC chefs.
• See what others miss: From big-head prawns in Tanjung Tualang to chee cheong fun in Teluk Intan, explore true local favourites.
• Travel slowly: Each leg of the journey reveals another layer of Malaysia’s food story.
• Make a difference: Your presence helps showcase Perak’s & Malaysia’s culinary treasures for Visit Malaysia 2026.
  

Additional Notes:

Due to the unique nature of this small-group culinary pilgrimage – relying on the availability of specific local experts and optimal conditions at highly-sought, off-the-beaten-path eateries – the itinerary, precise timings, and specific vendors are subject to change. 

Any necessary modifications will be made to ensure the highest quality and most exclusive culinary experience for our guests.

Meals:

Breakfast is included and offers two options at each stay:

Option A (Hotel): You may take breakfast provided by the accommodation (where applicable).

Option B (Local Style): You may join me at a nearby hawker stall or kopitiam. This provides direct experience of local food culture.

All lunches and dinners are covered by the tour price. Menu selection for the group will be set by me.

Please note that I don’t consume pork, and menu choices will reflect this bias. You’re welcome to order additional dishes (with or without pork), supplementary items, or beverages at your own expense.

The post Jackie M’s Culinary Tour #2 – A Slow Food Pilgrimage to Hidden Malaysia first appeared on Jackie M..

On the week I did Nyonya cuisine, a food brand came forward to sponsor some of the ingredients we would be using in our cooking session. Never one to say no the freebies, I happily accepted their offer.

One of the dishes we were tackling in that session was Penang Asam Laksa, which I used to sell as an occasional special at my restaurant. And one of the ingredients in my asam laksa recipe was tamarind concentrate. I used to buy this in bulk for my restaurant – a specific version from Thailand.

The food brand offered their version of tamarind concentrate and the students in my class used it like-for-like in the recipe. As it turned out, their tamarind was much more concentrated than what I usually used, so everyone’s asam laksa ended up too sour. We tried to fix it with mixed success. And yes, I take full responsibility for the stuff-up.

The point of this story is not to say that any particular brand of an Asian ingredient is superior to another, but rather that if you’re going to be following my recipes, developed by me (unlike, ahem, in the case of some bestselling cookbook authors), you need to be on the same page as me when working out exactly what iteration of an ingredient I’m talking about.

This is why I created a really basic PDF called the Malaysian Pantry Decoder – I compiled it for participants of my Malaysian Hawker Pro coaching programme so they knew what to look for when shopping for ingredients for the six restaurant-level dishes they would be tackling in the programme.

Then I figured everyone else who follows my recipes (which I’ve been sharing online for 15+ years) could benefit from it as well, so if you want to grab your copy, you can do so here – Malaysian Pantry Decoder.

It’s meant to give you a visual guide to the types of ingredients I commonly use, along with the brands I prefer (in some, not all cases) – since if you’re Asian you’ll know that no two soya sauces or oyster sauces are identical.

So next time you attempt my recipes here on my website and on YouTube etc., you can use it as a point of reference, and not blame me if your asam laksa is too sour or not sour enough.

If nothing else, it might open your eyes to the possibilities next time you visit an Asian grocery store (esp. the freezer section) for ingredients you might not have considered using in Malaysian cooking.

I’m going to dive further into some of these ingredient/brand choices in follow-up emails I send to my list, so you can make sense of why I use them as opposed to other stuff that might be more “conventional”.

By the way, if you’ve been sitting on the sidelines re: Malaysian Hawker Pro, where you get to master 6 dishes from my restaurant menu with personal virtual coaching from me, I’m gearing up for my next intake. If you want to skip the queue (because the price will be going up), drop me a line I’ll send you the details along with the current pricing.

Jackie M.

Photo from our Grace Hotel cooking class – and by the way, I know it was twelve and a half years ago because Noah was seven months old and still in Westmead Hospital, getting ready to finally come home after multiple operations etc.

The post Malaysian Pantry Decoder first appeared on Jackie M..

I ended up closing my restaurant soon after that to look after my disabled child Noah.  (FYI anytime I mention Noah it is to give some context re: why I no longer own a restaurant, so people don’t mistakenly think I’m a failed business owner; I’m not fishing for sympathy about Noah’s situation.)

Anyway, not operating a restaurant meant I had the opportunity to travel back to Malaysia regularly and collaborate with local chefs and hawkers. I learned A LOT about how things are done there, but I also realised that what I had taught myself and implemented in Sydney re: Malaysian hawker cooking actually held up pretty well (with the usual caveats re: ingredient availability this side of the world, etc).

I’m now finally ready to dedicate 100% of my attention and effort into helping motivated cooks online to master Malaysian hawker cooking.

This is the kind of person I’m looking to work with:

1. You’re comfortable handling food and you know your way around the kitchen
2. You love Malaysian hawker food, but you feel stuck when it comes to cooking it
3. You’re willing to expand your comfort levels (in a supported way) in order to test and master Malaysian hawker cooking
4. You’re friendly and coachable and have ~4 hours per week for 12 weeks to devote to this (most of it in your own time)
5. You might have even attended culinary school and found there’s a frustrating knowledge gap there when it comes to Malaysian/Singaporean hawker cuisine

If this sounds like you, go ahead and check out the full details at Malaysian Hawker Pro.

Let me know if you’re IN and I’ll get you set up.

PS this has taken much longer to get going than I had anticipated because a bunch of projects ended up on my lap (Masters of Malaysian Cuisine, The Durian Cookbook etc.).

The post Mastering Malaysian Hawker Cooking with Jackie M. first appeared on Jackie M..

A Cookbook for the Durian-Curious

I get it: durian is divisive. Some people can’t get enough of its pungent aroma and creamy texture, while others run for the hills at the mere mention of it. But what if I told you there’s a middle ground? A way to enjoy the unique flavour of durian without being overwhelmed by its infamous smell?

That’s exactly why our Masters of Malaysian Cuisine (MOMC) created The Durian Cookbook.

From Crazy Idea to Award-Winning Innovation

We asked the question: How can we capture the essence of durian in a way that appeals to those who might be put off by its strong aroma?

The result? A cookbook that’s just won First Prize in its category at the Gourmand World Cookbook Awards 2023.

What’s Inside? (Hint: It’s Not Just for Durian Diehards)

The Durian Cookbook isn’t for purists who only want to eat fresh durian. Instead, it’s a gateway for the durian-curious. We’ve packed it with:

• 70 innovative recipes that incorporate durian in subtle and surprising ways
• A blend of traditional Malaysian dishes and international favourites with a durian twist
• Stories and tips from our MOMC chefs on their durian journeys

Changing Perceptions, One Recipe at a Time

If you’re not a fan of durian’s smell, you might be skeptical. But that’s exactly why we created this book. We’re not trying to overwhelm you with durian – we’re inviting you to discover its potential in a whole new way.

Imagine biting into a creamy pasta dish with a subtle, nutty undertone. Or savouring a decadent chocolate dessert with an unexpected depth of flavour. That’s the magic of durian when it’s used thoughtfully and creatively.

The Launch Party: A Durian Adventure for All

We’re throwing a launch party on August 11, 2024, at DKing Bukit Bintang, and you’re invited – whether you’re a durian lover, a durian hater, or somewhere in between.

For RM185, you’ll get:

• Your own copy of The Durian Cookbook
• Access to an unlimited durian buffet
• The opportunity to meet our chefs and network with some of your favourite content creators

More Than Just a Cookbook

The Durian Cookbook is our attempt to bridge cultures and challenge preconceptions. It’s for anyone who’s ever been curious about durian but put off by its reputation. It’s for food lovers who want to expand their culinary horizons. And yes, it’s even for durian fans who are ready to experience their favourite fruit in new and exciting ways.

See you on August 11th. Come with an open mind and an adventurous palate.

Get your tickets here: https://dking.com.my/durian-cookbook

Stay tuned for more updates and behind-the-scenes content as we approach the big day. Follow us on social media for the latest news and sneak peeks.

Follow Us:

• Facebook: FB.com/malaysianchefs
• Instagram: Instagram.com/malaysianchefs

Thank you for being a part of this exciting journey with us. See you at the launch!

The post The Durian Cookbook: Bridging the Gap Between Love and Hate first appeared on Jackie M..

During some of these trips, we teamed up with our Masters of Malaysian Cuisine (MOMC) chefs and YouTube content creators like the Dodo Explorers and the Jetlag Warriors. Other times, it was just the three of us.

We even joined an exclusive durian fam tour hosted by the Malaysian Ministry of Agriculture and Food Security –

And created lots of content, including:

• The award-winning Durian Cookbook in collaboration with the Malaysian Ministry of Agriculture and Food Security
• Five series of Street Food Journeys for Tourism Malaysia Australia
• A series on Famous Malaysian Cuisine with Tourism Malaysia Australia, featuring 50 eateries beloved by locals but often overlooked by tourists.

Now, in August 2024, we’re tying it all together:

We’re excited to announce that our Durian Cookbook will be officially launched on 11 August 2024, in partnership with local durian distributors DKing (featured in Famous Malaysian Cuisine).

To celebrate, I’m organising a 10-day, 9-night Durian and Culinary Tour of Malaysia.

This tour includes:

• The Durian Cookbook launch with an all-you-can-eat durian buffet (RM80, not included in the tour fare), meet-and-greet, and book signing with me and some of our elite MOMC chefs.
• TWO days of UNLIMITED DURIAN at the resort in Pahang where we’ll be staying.
• Visits to eateries in Penang, KL, and Ipoh featured in Famous Malaysian Cuisine, such as
  Bisu Asam Laksa, Rojak Ho Wei Jing, Kim Lian Kee Hokkien Mee, Hameed Pata Mee Sotong, Onn Kee Chicken & Beansprouts, Maya Banana Leaf Curry, Aung Kheng Lim Salt-Baked Chicken, Ding Feng Taufu Fa, and Tambun Pomelo GoChin Agro Farm.
• Stops at other eateries Paul and I love, like Zhen Hi Hao Restaurant Dim Sum and Restoran WSF33 Centre Point.

If our Malaysian food adventures have made your mouth water over the past couple of years, now’s your chance to join us.

You can travel with us from Sydney or meet us in Malaysia.

Here’s our itinerary as it stands (note: the Genting Highlands day trip is included by popular demand; I haven’t been there in over 40 years, so we can explore it together). If you’re interested, book your spot by contacting me on WhatsApp at +61 (0) 425 797 718 or via email.

Durian Culinary Tour Proposed Itinerary

09 Aug, Day 1: Sydney – Kuala Lumpur (MH122 1305-2000)
Friday
– Meet & Greet at KLIA Airport.
– Check-in at Maya Hotel.
– Overnight at Maya Hotel.

10 Aug, Day 2: Kuala Lumpur – Genting Highlands – Kuala Lumpur (B/D)
Saturday
– Breakfast at the hotel.
– Depart for Genting Highlands.
– Visit Gohtong Jaya and take a cable car ride to Genting Highlands, visiting Chin Swee Temple en route.
– Dinner at Restoran Kim Lian Kee (Hokkien Mee) on Petaling Street.
– Explore Petaling Street.
– Overnight at Maya Hotel.

11 Aug, Day 3: Kuala Lumpur – Bilut Hills Eco Resort & Eco Park – Raub (B/L/TB/D)
Sunday
– Breakfast at the hotel and check out.
– Durian feast at Dking Bukit Bintang (all-you-can-eat buffet, own expense).
– Lunch at Wong Kham Makanan Cina Muslim in Bentong.
– Check-in at Bilut Hills Eco Resort & Eco Park. Free and easy time.
– Dinner (Steamboat) at Bilut Hills Eco Resort.
– Overnight at Bilut Hills Eco Resort & Eco Park.

12 Aug, Day 4: Bilut Hills Eco Resort & Eco Park – Raub (B/L/D)
Monday
– Breakfast at the resort.
– Durian feast at Bilut Hills Eco Resort.
– Free and easy time with sports activities such as ATV riding, flying fox, archery, and rock climbing (own expense).
– Dinner (BBQ) at Bilut Hills Eco Resort.
– Overnight at Bilut Hills Eco Resort & Eco Park.

13 Aug, Day 5: Bilut Hills Eco Resort & Eco Park – Ipoh (B/L/D)
Tuesday
– Breakfast at the resort and check out. Transfer to Ipoh.
– Lunch at Thong Lok Seafood Restaurant (famous for steamed big head prawn).
– Visit Tambun Pomelo GoChin Agro Farm.
– Visit Kedai Makanan Nam Heong (own expense).
– Explore Mural Art’s Lane.
– Shop for souvenirs at Sin Weng Fai Peanut Candy Shop and a biscuit shop.
– Dinner at Onn Kee (Chicken & Beansprouts).
– Check-in at M Roof Hotel & Residences.

14 Aug, Day 6: Ipoh (B/L)
Wednesday
– Breakfast at the hotel.
– Visit Kek Look Tong Cave Temple.
– Explore Qing Xin Ling Leisure & Cultural Village.
– Lunch at Zhen Hi Hao Restaurant Dim Sum or Restoran Chooi Yue Dim Sum.
– Visit Han Chin Pet Soo.
– Try Ding Feng Taufu Fa (own expense).
– Visit Restoran WSF33 Centre Point (own expense).
– Takeaway from Aung Kheng Lim Salt-baked Chicken.
– Overnight at M Roof Hotel & Residences.

15 Aug, Day 7: Ipoh – Penang (B)
Thursday
– Breakfast at the hotel and check out. Transfer to Penang.
– Visit Batu Lanchang Food Court (own expense).
– Visit Kek Lok Si Temple.
– Try Bisu Asam Laksa Ayer Itam (own expense).
– Explore Chulia Street Night Market.
– Check-in at Cititel Hotel.

16 Aug, Day 8: Penang (B/L/D)
Friday
– Breakfast at the hotel.
– Visit Peranakan Mansion.
– Lunch at Hameed Pata Mee Sotong (Esplanade Park Food Court).
– Try Rojak Ho Wei Jeng (101 Rojak) (own expense).
– Explore Penang Street Art.
– Visit Chew’s Jetty.
– Dinner at a Nyonya Cuisine Restaurant.
– Visit Rainbow Sky Walk Penang.
– Overnight at Cititel Hotel.

17 Aug, Day 9: Penang – Kuala Lumpur (B/L/D)
Saturday
– Breakfast at the hotel and check out. Transfer to Kuala Lumpur.
– Lunch at Restaurant Bali Thai (Kuala Kangsar).
– Dinner at Yu Yi Bak Kut Teh (Jalan Pudu).
– Check-in at Maya Hotel.

18 Aug, Day 10: Kuala Lumpur – Sydney (B/L/D) (MH123 2345-1000)
Sunday
– Breakfast at the hotel and check out.
– Visit Little India.
– Lunch at Maya Bangsar (Banana Leaf Curry).
– Photo stop at KL Petronas Tower / KLCC.
– Try Ampang Homeland Yong Tau Foo.
– Transfer to KLIA Airport for the flight back home.

Additional Notes:

Hotels (Local 4-star):
– Kuala Lumpur: 3 Nights at Maya Hotel or similar class.
– Penang: 2 Nights at Cititel Hotel Penang or similar class.
– Ipoh: 2 Nights at M Roof Hotel & Residences or similar class.
– Raub: 2 Nights at Bilut Hills Eco Resort & Eco Park or similar class.

Package Includes:
– 9 nights hotel accommodation as per itinerary
– Meals as stated in the itinerary (8 breakfasts, 7 lunches, 7 dinners)
– Tour and land transportation as per itinerary
– Return cable car tickets to Genting Highlands
– English & Mandarin-speaking guide

Package Excludes:
– All entrance fees where applicable and optional activities
– All personal incidental charges such as room service, laundry, telephone, etc.
– Any optional tours, meals, or activities not specified in the itinerary

The post Jackie M’s 10-Day, 9-Night Durian & Culinary Tour of Malaysia first appeared on Jackie M..

All this is to say that I don’t have my finger on the pulse of who’s who in “celebrity chefdom”.

However, there’s one name I do recognise – Martin Yan. 

That is because Martin Yan predates my disillusionment with TV chefs; in fact, Martin Yan’s TV show Yan Can Cook has been on television since 1982, and it continues to run to this day.

Now in his 70s, Martin Yan is headed to Sydney and I have been asked to organise his itinerary from 11-16 October, based around two specific requests from Martin:

1) the theme of food being a great uniter of people from different backgrounds and culture

2) showcasing Australian produce in Martin’s travels and cooking demos

I’ve decided to make full use of this very rare opportunity so I’ve recruited a professional videographer with TV experience to produce a documentary from Martin’s Sydney trip as well as film lots of content for use on different digital platforms.

We will be travelling all over Sydney and beyond, including a half-day exploration of Cabramatta’s food scene, and a visit to an oyster farm in the Hawkesbury. We’ll participate in both public and private events, all with the aim of showcasing what Australia has to offer.

Collaborating with me  on this venture are some exceptionally talented people in the food space, namely Tammi Matrouh, Aaron Gan (founder of the Sydney Hills Makan Group), Adeline Lamond, and, of course, Paul Gray. 

Amidst all these, there are 3 key opportunities for you to get up close and personal to Martin at these ticketed events:

1. 1. 1. An 11-course VIP Dining Experience with Martin Yan at Chefs Gallery on Wednesday 11 October. Details & tickets here >> https://www.jackiemshop.com.au/product/dinner-experience-with-martin-yan
      2. A 7-course Durian-Inspired Lunch with Martin Yan at Ipoh Hawker on Saturday 14 October. Details & tickets here >> https://www.jackiemshop.com.au/product/martin-yan-ipoh-hawker-experience
      3. A Durian Masterclass with yours truly (Jackie M.) & Martin Yan also at Ipoh Hawker on Saturday 14 October. Details & tickets here >> https://www.jackiemshop.com.au/product/durian-masterclass-only-sat-14-oct

We have managed to secure sponsors including who are generously offering door prizes so all attendees will have the opportunity to go home with some great gifts and swag.

I hope you will join me to make Martin Yan’s trip to Sydney an unforgettably warm and welcoming experience, and I look forward to your company at one or more of these events.

Jackie M.

Current list of sponsors:

Holiday Inn, Darling Harbour

Lee Bakwa (Roastdfunkd)

Chatime Castle Towers

Knightsbridge Canberra

77 Mart

Nodens Group

Smile At 1st Bite

EZ Foodies P/L

Moo’ed Ice Cream Gordon

(Martin Yan as featured by Uncle Roger):

The post Martin Yan In Sydney – What’s On, Where first appeared on Jackie M..

The short answer is, yes I do.

But before I get into what markets you can find me at, and what I now sell, here’s a bit of an update since I last published about my in-person (IRL) activities back in early 2020 (check it out here >> https://jackiem.com.au/2020/03/10/concord-hospital-markets-coronavirus-notice/)

So yes, Covid-19 meant that Concord Hospital Market, which I used to attend weekly, had to shut down in March 2020.

It didn’t resume for two and a half years, during which I’d gotten rid of most of my gear (including my van – which I traded in for a dinky little car).

When I got the call from Concord Hospital late in 2022 to advise they were looking to reboot the market, I wasn’t immediately sure I could or would go back. 

I had no van, no tent, no tables, no gas bottles, no staff since Micko had since started a new job etc. – heck, even my giant fridge would have been gone, but for the fact that nobody wanted to buy it.

On top of that, the market would only start back up as a once-a-month event, on the last Thursday of each month. 

So, really, the idea of reinvesting in a bunch of new stuff for a monthly lunchtime gig didn’t really make economical sense, but I was curious to see if people still remembered my food. So I decided to shell out some cash to replace everything except the van (which I rented for the day). 

Turns out, yes, the customers loved having us back, so I’ve been turning up every month since. Truthfully it’s a pain having to book, pick up and return a rented vehicle every month and risk missing the hire place’s closing time and being docked an extra’s day rent, but that’s another post for another time.

Anyway, cutting down my markets from once a week to once a month, makes this more like a hobby than a full-fledged business.

But for what it’s worth, right now, here’s where you can find me:

• Concord Hospital Market (The Green, entry via Gate 2 on Hospital Road, Concord)
• Last Thursday of each month
• 11am-2.00pm

(I know the actual market hours extend beyond what I’ve mentioned, but it takes me a long time to set up and pull down so I’d rather you weren’t disappointed by showing up before I’m ready especially if you’re in a rush, or when I’ve already sold out. Plus, I honestly can’t spare a minute leaving late because I have to clean up, load up, rush back, unload the van, refill the tank and return it all before they close, and with peak hour traffic it already takes an hour for me to get home.)

On the menu, are – Char Kway Teow, Hand-rolled Spiral Curry Puffs, and (sometimes) Pulut Panggang (grilled sticky rice rolls filled with a spicy minced dried shrimp and coconut sambal).

I understand posts like these have an expiration date, so be sure to check my social media accounts or get in touch directly if you want to make sure you can still catch me at the markets.

Finally, I plan on running cooking workshops related to Malaysian food using a Thermomix, so if you haven’t already signed up to my email list for this specific topic, make sure you do so, at >> jackiem.com.au/tm6

The post Does Jackie M Still Do Markets Post-Covid Lockdowns? Here’s The Scoop first appeared on Jackie M..

MEDIA RELEASE

26 August 2022

Street Food Journeys Returns With Series 4 & 5 Filmed In Malaysia

Tourism Malaysia’s Street Food Journeys is back with two new series, Laksas of Malaysia and Malaysia: Melting Pot of Asia, to once again showcase Malaysia’s culinary diversity through the lens of Sydney-based former restaurateur Jackie M. and her team of elite chefs from Masters of Malaysian Cuisine (MOMC).

Masters of Malaysian Cuisine chefs Johari Edrus, Zaleha Olpin, Jackie M, Rene Juefri and Bob Adnin. Not pictured – Debbie Teoh, Dave Murugaya and Dato’ Ismail Ahmad

Produced by Jackie M and sponsored by Tourism Malaysia Australia, the series features cooking segments by chefs from MOMC and MOMC@Heart alongside local experts as they cover the different varieties of Malaysian laksa in Series 4, and different types of Malaysian cuisine in Series 5. 

Jackie M. said: “Street Food Journeys Series 4 and 5 are very special because while the first three series were filmed overseas due to closed travel borders, this time around we were finally able to travel to Malaysia to shoot on-location thanks to Malaysia’s borders reopening.”

“Our Masters of Malaysian Cuisine chefs from 7 different countries came together in Malaysia for five weeks to make this happen, and we are just so thrilled to have been able to cook with each other and to share our recipes in the MOMC Magazines that accompany these series.”

Cooking Laksa Terengganu Merah & Putih at Terengganu Cultural Village, with local cook Gayah Bt Yusoff, and joined by MOMC@Heart’s Rosita Heilek & Mazna Merten, the Dodo Explorers and the JetLag Warriors

Street Food Journeys Series 4 will feature 15 Malaysian Laksa recipes covering different varieties of laksa from all over Malaysia. It will  encompass laksas made using traditional methods and ingredients as well as quick-and-easy recipes for novice cooks.

Series 5 explores the meaning behind the Tourism Malaysia tagline, Malaysia Truly Asia, from a culinary standpoint. Across 4 episodes, it will feature, respectively, Malay, Chinese, Indian and Nyonya influence in Malaysian cuisine. 

Each episode will have several cooking segments by Jackie M. and her chefs from MOMC/MOMC@Heart, highlighting iconic dishes from these different Malaysian ethnic/cultural backgrounds.

Street Food Journeys 4/5 airs online starting Friday 2 September at the following timeslots:

7pm Australian EST

5pm Malaysia

11am Europe CET

5am US EDT

The series is available to watch on MalaysianChefs.com and across all of Masters of Malaysian Cuisine’s and Jackie M’s social media platforms as well as on the Apa Kau Rasa Facebook Page.

Watch the trailer for Street Food Journeys Series 4 & 5 here – https://youtu.be/o4M4E59pOrQ 

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About Jackie M & MOMC

Jackie M is an acclaimed Malaysian street food specialist, former restaurateur, TV presenter and pioneer of live cooking videos.

Her no-holds barred approach to Asian cooking, along with her 20+ years of experience as a professional cook, has seen Jackie M’s following grow to 1.9 million worldwide at its peak and made her one of the most influential Australian chefs on social media.

Masters of Malaysian Cuisine (MOMC) – website MalaysianChefs.com – is a group founded by Jackie M. and Paul Gray in June 2020 with a mission to promote Malaysia and Malaysian food to a global audience through both virtual and onsite cooking demonstrations.

The MOMC group is made up of some of the world’s top Malaysian chefs, including Johari Edrus, Debbie Teoh, Dave Murugaya, Dato’ Ismail Ahmad, Zaleha Olpin, Jackie M, Bob Adnin and Rene Juefri. 

For enquiries, please contact:

Jackie M. Tang

Founder, Masters of Malaysian Cuisine

jackie@jackiem.com.au

+61 (0) 425 797 718

The post Street Food Journeys Returns With Series 4 & 5 Filmed In Malaysia first appeared on Jackie M..