Ian Henderson doesn’t look like someone who would spend twenty years obsessing over fermented liquid. But the science graduate turned winemaker turned vinegar craftsman has built a career on precision, patience, and understanding how acidity changes everything on a plate.
Yesterday at Shangri-La Rasa Sayang Resort & Spa, Henderson gave Penang a masterclass in why vinegar deserves respect. Not as a condiment you shake onto chips, but as a tool that can lift Asian and Western dishes from ordinary to exceptional.
The exclusive session, part of “A Taste of Australia” running until 11th November at Feringgi Grill, drew media members and invited guests curious about this Queensland maker’s approach to an ancient ingredient. Henderson didn’t hold back. He walked attendees through fermentation techniques, production methods, and the science behind creating vinegars that have won awards across Australia.
His journey started in winemaking. The fermentation process fascinated him enough that he travelled to Europe two decades ago, learning from master artisans who had perfected their craft over generations. When he returned to Australia, he started small. That modest factory has grown into a state-of-the-art facility producing vinegars known for purity, complexity and balance.
“Vinegar is a chef’s quiet super-power — elevating balance, brightness and depth,” said Ian Henderson, Master Vinegar Maker, The Australian Vinegar Co. “Penang’s food culture is rich and expressive, and I’m excited to explore how thoughtful acidity can enhance its most beloved dishes.”
The event brought together key players in this culinary exchange. Vivien O.P. Lee, Executive Director of The Model Cook, organised the showcase. Dr. Kate Makin, Counsellor (Agriculture) at the Australian High Commission, attended alongside Jegan Selvarajan, General Manager of Shangri-La Rasa Sayang Resort, and Dato’ Suleiman Tunku Abdul Rahman, Communications Director of the resort.
Lee explained why bringing Henderson to Penang matters.
“Our vision is to show how provenance, technique, and authenticity come together on the plate,” said Ms. Vivien Lee, Co-founder & Chairperson, The Model Cook Group of Companies. “As exclusive distributor of Lirah Australian Vinegar and The Australian Vinegar Co., we are honoured to introduce these award-winning products to Penang’s vibrant culinary scene.”
The afternoon session at 3:30pm proved Henderson’s point about versatility. He demonstrated how different vinegars affect taste and visual appearance.
By 4pm, guests learned about other Australian ingredients featured in the festival: sustainably harvested seafood from southern waters, grain-fed meats, freshly roasted coffee, native bush tea, gourmet salts and artisanal condiments. Each product came with a story about origin and quality standards.
The evening dinner at Feringgi Grill at 6:30pm showcased these ingredients in action. The menu featured Jade Tiger Abalone, Southern Rock Lobster, Spencer Gulf Garfish, Scallops, and Premium Australian Wagyu. Each dish demonstrated how provenance and preparation technique create memorable dining experiences.
The kitchen paired these proteins with infused vinegars and crafted condiments from Henderson’s range. His Grand Reserve Cabernet Vinegar and Grand Reserve Sherry Vinegar, both gold medal winners at the 2023 Sydney Royal Fine Food Awards, added layers of flavour without overwhelming the seafood and meat.
Feringgi Grill’s signature tableside service gave diners a front-row view of the preparation. The restaurant has maintained this standard since Shangri-La Rasa Sayang opened in 1973 as Malaysia’s first five-star resort.
This marks the first collaboration between The Model Cook and Shangri-La Rasa Sayang, Penang. The partnership brings Australian gastronomy to a city famous for its own complex flavour profiles. Can Queensland vinegars enhance Penang’s beloved dishes? Henderson thinks so.
The Model Cook, based in Adelaide with operations in Malaysia and Singapore, serves as exclusive Malaysian distributor for Lirah Australian Vinegar and The Australian Vinegar Co. They supply retail stores and food service sectors, betting that chefs want better ingredients and proper training to use them.
What happens when you bring European fermentation techniques, refined in Australia, to a food scene built on generations of flavour knowledge? The Australian Produce Festival 2025 is testing that question. Henderson brought the ingredients and expertise. Now Penang’s chefs will decide whether these methods fit their cooking.
