Sunday, September 30, 2012

The Art of Food Plating





Food plating is a very important part of the overall dining experience. It provides the all important first impression and sets the stage for the sensory experience of enjoying a great meal.

I enjoy and derive a lot of satisfaction from the visual simulation of plating the food that I have cooked, in that dramatic moment when an artfully arranged plate is set before my family and guest. It is like an artist putting the finishing touches on his painting.

Monday, September 24, 2012

F1 Tapas Night




The F1 fever is still in the air with the 5th Singapore Grand Prix on the Marina Bay Street Circuit just concluded couple of hours ago.  Although I am not truly a racing fan, I thought it would be a good idea to have the family joined in the fever, gathered in front of the TV, to watch the world's first night race on Asia's first street circuit.

Sunday, September 23, 2012

Woodstock The Octogenarian 2010





Grenache (pronounced GREN-ASH) ripens late, so needs hot, dry conditions such as those found in Spain and in the south of France. It is generally spicy, berry-flavoured and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and colour, and is typically blended in "GSM" blends with Syrah and Mourvèdre.

Tuesday, September 18, 2012

Classic Creme Brulee




Crème brûlée is one of the kids’ favourite dessert. I made this last Sunday after Ashton’s constant requests for the past few weeks.

The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make and very cost effective compared to having it in the restaurant.

Monday, September 17, 2012

Coffee Pork Collar Steak




Wife found this recipe in this month’s issue of the Appetite Magazine and requested to have this for our Sunday dinner.

The Spanish call the Pork Collar a butchers secret or ‘Secreto’ because the butcher apparently keeps the cut as a secret because it's so tasty. The benefit of collar meat is that it is slightly fatty, having a marbled effect, meaning that when cooking, it does not dry out easily.

Monday, September 10, 2012

Feudi del Pisciotto Frappato 2007





Last Friday late evening, we met up at HH's place for our drinking session. 30 minutes into the session, Jazz and CJ made an announcement that they would be leaving Singapore, for good. Jazz had applied for and got a job posting to Toronto, Canada. The family including the kids will be relocating there before end of this year.

It was a sudden news for all of us.

Wednesday, September 5, 2012

The French Trio




I was busy last week and missed my wine of the week posting. To make it up, I am sharing with you three good wine from the old world.

It was CJ's 41st birthday last Wednesday. Alan, Eeleen, wife and I showed up late at night at 1ETL with a bottle each to celebrate his birthday. Incidentally, all three bottles that we had that night were all from Bordeaux, France. And any of the three will make it to my wine of the week list easily.
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