We recently spent an awesome weekend in Kuching with over 30 friends. Most of them were people we knew, or knew of, and all of them were people we were grateful to have had the […]
In January last year, I visited the first Epicurean Market, organised and hosted by the Marina Bay Sands integrated resort in Singapore. I had a blast, partly because many of the guest chefs were friends and they made sure that my wife and I were well-fed and extremely well-hosted.
Mistura, did not fall short of the craziness it promised. During the lead up to the famous food festival, almost everyone I met, Peruvians and foreigners alike, had to mention Mistura in our conversations.
Regular readers will know that I’m uber-passionate about the Noosa International Food & Wine Festival, a super-fun, four day gourmet extravaganza held in a lovely little beach town on Australia’s Sunshine Coast. I attended the festival both last year (covering it for this site) and this year. This time, though, I was invited to be a participant. One of the activities I was asked to be part of was the festival’s annual Food Critics Cooking Competition.
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.
As we usher in the year of the snake, the most important event for many of us is the reunion dinner. In Singapore, where families are typically small, most people would be spending their Chinese (or Lunar) New Year’s eve dinner at home with a home-cooked spread. That usually works for me too. But this year, to spare our homemakers from pre and post meal slaving over the kitchen stoves, we have included our extended families to come together for an eight course feast. I believe a bottle of wine ought to be in order.
Last year, my wife S and I attended the Noosa International Food & Wine Festival. It was, as we reported, the most laid-back, coolest, happiest food and wine festival we’ve ever had the pleasure of being at. This coming year, I’m very excited because the Festival organizers have invited me to come back as a participant. I’ll be speaking on a panel and taking part in a cooking competition.
My French family is full of ancestral tradition, and when I visit they always seem to pull out an old recipe that to them seems the epitome of simplicity, and to me seems exquisite and mysterious. The Broyé du Poitou – an old, old recipe for a buttery biscuit coming from the Poitou region of western France – is one such little treasure.
On 30 August 2012, my wife S and I took part in Diner en Blanc Singapore. Since I had not been invited by the organizer’s former PR company, I was also not on their “un-invite” list. I had registered with some friends and the group of us–despite all the social media buzz and bad press that was being circulated–were quite looking forward to taking part in this gourmet flash mob experience. Or rather, our friends BG & V, P & SM, and I were. S, who is not a fan of sweaty, outdoor activities, was begrudgingly going along to make me happy. As was another friend JR, whose wife PP was as excited as I was.