I am a total ice cream addict. On top of that, since my wife S makes some of the best ice cream I have ever tasted, in the years since she first bought her commercial ice cream machine, I’ve become a rather discerning (or spoiled depending on who you ask) ice cream lover. Which means that any new ice cream has to be pretty damned good if it is going to impress me. Which is exactly what the flavours I tasted from Singapore’s newest ice cream brand, The Inspired Chef, did.
Salt is the world’s oldest flavoring – the first written reference is from the Book of Job, dated 2,250 BC. The history of salt is surprisingly rich and in fact so many words in our language are derived by salt – in ancient times the guards that protected the salt road, Via Salaria, thus the word “salary” was born. Salad is called as such because the Romans also seasoned green vegetables with salt. And you may not remember from grade school, but Christopher Columbus’ explorations were to locate salt, not the new lands in and of themselves. It may not be surprising that with such a rich history, salt is still a rich topic among foodies and chefs worldwide.
I’m a fan of Chef Ryan Clift. And I’m happy to admit it. I admire the very technically refined and often challenging food he cooks at Tippling Club, his flagship fine diner. And I love the food at Open Door Policy, his casual bistro in hipsterville (i.e. Tiong Bahru). And now, with the opening of DING DONG, Ryan’s ode to Southeast Asia, there’s yet another reason to respect this very hard-working chef and restaurateur.
Long-time readers will know that my sister-in-law is a pastry goddess. Not only does she blog (although these days less frequently) about her masterpieces, she also teaches always-sold-out pastry classes at Shermay’s Cooking School. Last week, I was telling her about the crazy Cronut craze started by Dominique Ansel. And since there was no way either of us were going to get to taste one of the original Cronuts anytime soon, I begged her to try making her own version, i.e. hacking the recipe.
Diego Muñoz is a nomad, a surfer, and a master of his trade. I say these three things with utmost respect. A nomad because he has taken off solo and traveled the globe conquering kitchens and cuisines led by world-renowned chefs, in all corners of the world. His passion for surf keeps him grounded, balanced, connected to nature, simplified, and enjoying the outdoors whenever he has a spare minute.
I’ve written before about the uber-yummy ice cream cookie sandwiches from The Ice Cream & Cookie Co. Being both a cookie monster and an ice cream junkie, I’m naturally a big fan of these luscious little frozen confections produced by Natasha Chiam and her team. But since they’ve launched their newest (coolest) combination, I’ve become an even bigger groupie. The sandwich in question? Yuzulicious, made with basil macaron shells and a creamy yuzu ice cream.
When the Chavez family decided to relocate to Florida, little did Daniel know that his career would be taking a turn towards the biggest adventure of his life: discovering his culinary side.
We could say that cooking is often theatre. With more and more open kitchen and chef’s table concepts in the hippest of restaurants, where guests are even invited to assist with the prep, this is becoming something that is increasingly eagerly embraced.
I first became aware of Jean-Georges Vongerichten when I was living in New York. I was in advertising, it was the early 1990s and expense accounts were fat (people in America not just yet ;); and I was just beginning to learn what it meant to eat really well. My first meal with JG, as he is known by foodies worldwide, was at JoJo in 1992.
Next week, my wife S, two year old mini-me T and I are heading down under. Last year, as regular readers know, I attended the super-fun Noosa International Food & Wine Festival. Well, we’re going back again this year, but this time, instead of covering the festival, I’m there as a participant.