Indholdsfortegnelse for February 2017 i epicure

I don’t remember much about my toddlerhood, but if there was anything I could recall about my first birthday cake, it was a chocolate creation sheathed in pink and white buttercream, and topped with a red wafer rose. Growing up, my birthday cakes were always single-tiered, piped with cream roses and covered with chocolate rice or shavings. It goes without saying that cakemaking techniques and designs now are a lot more sophisticated and multi-dimensional compared to my childhood days. Your Instagram feeds are probably full of mouthwatering pictures of pretty creations in all their 3D glory, and your eyes are probably running over our magazine cover wondering how the super shiny Wild Orchid Cake was made. Mirror glaze is the cake decorating trend and the current obsession among the pastry…

Tea: A Miscellany Steeped with Trivia, History and Recipes brings you the story of tea, from its beginnings in Asia to its rise as a global beverage. Alongside interesting trivia, there are recipes ranging from spicy chai to traditional tea loaf. Published by Summersdale. Available at kinokuniya.com. S$24.95 Share – Delicious and Surprising Recipes to Pass Around Your Table features over 100 different recipes that are great for communal dining. Chris Santos of Chopped fame shares big platter recipes the likes of Korean Short Rib Tacos with Classic Kimchi and Spicy Lamb Souvlaki with Tzatziki, as well as moreish desserts such as Black-Bottomed Butterscotch Pots de Crème. Published by Grand Central Life & Style. Available at amazon.com. US$40(S$57) Cooking for Friends: Bring People Together, Enjoy Good Food, and Make Happy…

» La RégaLade, 14Th aRRondissemenT An authentic French dining institution that’s off the tourist track. Whoever said that French cuisine means tiny portions hasn’t eaten here. Bring an appetite. 49 rue Jean Moulin, 75014 Paris. Tel: +33 1 4545 6858 » musée maRmoTTan moneT This museum houses one of the city’s largest Impressionist collections and is where you can get your fix of Claude Monet’s masterpieces. 2 rue Louis Boilly, 75016 Paris. Tel: +33 1 4496 5033 » deyRoLLe A must-visit for fans of taxidermy. seeing the lifelike animals up close at this legendary institution promises to be an intriguing experience. 46 rue du Bac, 75007 Paris. Tel: +33 1 4222 3007 » PiCniC on The ÎLe de La CiTé Come evening, drop by this island on the seine to…

Booked out for the first few weeks after its launch in August last year, Il Sereno Lago di Como is the hottest new property on the sunny shores of Italy’s idyllic Lake Como. A modern marvel that stands out on a shoreline dotted with grand Renaissance palazzos and centuries-old architecture, the five-star hotel is the first to be built in the region in decades. Boasting a backdrop of quaint little villages, picturesque panoramic views, crystal waters, and snow-capped mountainous hinterland, it’s no wonder Italy’s most celebrated lake has long served as a tranquil retreat for the rich and famous. Celebrities like Sting and George Clooney own holiday homes there, with the latter spending up to four months a year at his £8 million (S$14 million) lakeside mansion in the idyllic…

the couple: christina Liangboguszewicz and marek boguszewicz “Marrying someone who is your polar opposite can be a wild ride but if you know how to leverage on each other’s interests, strengths, weaknesses and skill sets, life can be even more colourful and beautiful,” says Dr. Christina Liang- Boguszewicz, 43, a Singaporean celebrity coach and founder of enhanced finishing school Le Bon Ton, and director of consulting and advisory firm CLB Group, whose portfolio of clients includes PasarBella and Malaysia’s Pavilion Group and Sunway Berhad. Her husband Marek Boguszewicz, 50, also known as The Jet, is a 1.92m tall British regional head at Unisys Corporation. Married for six years, they are as different as chalk and cheese: she’s a former model who loves fashion, gardening and being around family, while he’s…

Congratulations to our three winners in January’s Food hunting Contest who have won PeaCh Blossoms’ dim sum à la Carte BuFFet For 4 worth $192 eaCh. epicure magazine reserves the right to publicise the participant’s name, picture(s) and name of the restaurant in print and online. only winners will be notified. the judges’ decision is final and no correspondence on the decision will be entertained. TERMS AND CONDITIONS • suBmissions oF homemade or hawker Food will not Be aCCePted. • entries have to Be shot on-site at the restaurant. • overseas PartiCiPants are eligiBle to take Part But they will need to aPPoint a rePresentative in singaPore For Prize ColleCtion on their BehalF iF they are unaBle to do so themselves. • management reserves the right to withdraw or rePlaCe…

Serves 6-8 Prep time 45 minutes + 2 hours setting time cook time 45 minutes sponge 4 eggs 125g fine sugar 125g plain flour, sifted 30g unsalted butter, melted • Whip eggs and sugar until fluffy. • slowly and carefully, add in flour and melted butter. • spread mixture to about 1cm in height on a baking tray lined with silicone paper. Bake for 9 minutes at 190°c. chocolate mousse 200g dark chocolate 150g unsalted butter 2 eggs, yolks and whites separated 100g icing sugar • Melt chocolate with butter over a bain-marie. • once melted, take mixture off the bain-marie and add egg yolks and icing sugar. Mix well, then cool mixture to room temperature. • separately, whip egg whites until very fluffy, then slowly and carefully add to…

The next time a recipe calls for only egg yolks, resist the urge to throw away the whites and save a batch to whip up some featherlight desserts. Unlike heavy butter cakes and rich puddings, chiffons and soufflés are easy to inhale even after a full meal, and their light-as-air appeal can be attributed to one key ingredient – egg whites. Mandarin Orchard’s executive pastry chef Winnie Goh spent an afternoon taking our guests through a baking demo session held at Triple Three’s open kitchen. With her lighthearted banter and easy confidence gleaned from three decades of professional baking experience, Goh had the full attention of our guests Celyn Tew, Zita Mok, Angie Tan, Wendy Choo, Ng Guat Mui, Denise Tan and Shazana Tan, who went home wellequipped with baking…

Claus Meyer, food writer and co-founder of Noma, declared in The Guardian that the best chicken he’s eaten in his life was at Wee Nam Kee. “Meet the Hainan Chicken Whisperer” screamed a headline in Eater.com. Chef Johnny Lee of Side Chick in Los Angeles serves up what appears to be the best chicken rice in the U.S., using techniques mastered by even the most novice of hawkers in Singapore. On Vice.com, Canadian chef Matty Matheson shared a souped-up Hainanese chicken rice recipe using sesame seeds and olive oil, accompanied by a cucumber salad with anise hyssop and Sichuan buttons. Myself, along with just about every Singaporean that day, spent quite a few futile minutes googling the two latter items to not much enlightenment. In off-tangent chook news, local hawker…

Designed for bon vivants who share the belief that food is the ultimate universal language, epicure is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinary scene. each month, the magazine profiles celebrity chefs and winemakers, showcases exclusive recipes for entertaining as well as highlights the latest destinations for well-travelled foodies. these insightful articles are complemented by lush, captivating photos to stimulate the senses. Download a free QR Code Reader from your app store and scan the code on the left to save up to 30% on your epicure subscription.…

Frank Marrenbach, chief executive officer of Oetker Collection, and Stephane Brunner, co-founder of Somewhere Club have joined forces to create unique travel experiences for guests of the hotels within the Oetker Collection. During your stay at Brenners Park-Hotel & Spa, Baden Baden in June, join world-class climber Dalia Ojeda, along with her climb partner, Pierre Muller, in tackling Black Forest rocks. At London’s The Lanesborough, enjoy a tasting of rare wines, spirits and cigars with Markus Del Monego. Visit oetkercollection.com Celebrate love with Shinta Mani Club’s Romantic Siem Reap package (US$1,300/S$1,860 per couple). Spend three nights in their Deluxe Room being thoroughly pampered. Partake in a blessing ceremony with Buddhist monks at Preah Ang Chek Preah Ang Chorm, enjoy sunset drinks and canapés as you explore Siem Reap on a…

Your foodie news around the world Foodies. Get yourselves ready for one of Australia’s finest gourmet fêtes. Come end March, the world’s leading chefs, restaurateurs and critics descend on Victoria for the annual Melbourne Food & Wine Festival. Now in its 25th year, the hallmark 10-day state-wide festival is where you will get to rub shoulders with eight of the world’s leading chefs: Grant Achatz (Alinea, U.S.), Carlo Cracco (Ristorante Cracco, Italy), Gaston Acurio (Astrid & Gaston, Peru), Wylie DuFresne (wd~50, U.S.), Zaiyu Hasegawa (Den, Japan), Ashley Palmer-Watts (Dinner by Heston Blumenthal, U.K.), Jorge Vallejo (Quintonil, Mexico) and David Thompson (Nahm, Australia), who will be helming the popular MasterClass series. No time for all the gastronomic activities lined up? Then score a seat at the 600-metrelong table in Little Italy…

Known for his scrumptious pastries and stunning bespoke confections, French master pâtissier Eric Lanlard was in town recently to host a special series of afternoon tea at The St. Regis Singapore’s Brasserie Les Saveurs. Based in London, Lanlard doles out Frenchstyle afternoon tea at Cake Boy, his cake emporium and café on London’s southwest river bank that also doubles as a cookery school. “No scones – more petit fours, croissants, savouries and lots of Champagne!” he laughs. Although the 49-yearold confesses that he doesn’t have a sweet tooth, his finesse in baking is undeniable. Growing up in Brittany, he would press his nose against the glass displays of Le Grand Pâtisserie, enthralled by the wonderland of intricate confections. At 10, he dragged his mother to the pâtisserie and declared that…

To drink now The key to Alsace’s most characteristic grape, Gewürztraminer, is terroir, and the prized Kitterlé grand cru dates to Roman times and subsequently the Schlumberger family for six generations. Domaines Schlumberger Gewürztraminer Grand Cru Kitterlé 2010 comes from vines grown on steep, ‘calfbreaker’ volcanicsandstone vineyards, resulting in an attractive minerality. The nose is of light floral rose, leading to elaborate candied flavours laced with a characteristic bitterness. Like most Gewürztraminer, you can easily pair this with spicy Asian dishes, cheese or wine-infused desserts. $78 from Grand Vin To gift While Domaine Josmeyer’s full-bodied Grand Cru Gewürztraminer can be redolent of lychee and warm spices, their Gewürztraminer Les Folastriès 2013 is a medium-bodied, offdry delight. Its name is inspired by a 16th century volume of poetry, or ‘book of…

SUCCULENTS AND CEMENT CAKE Like succulents and industrial-style home accents, herb-flavoured desserts – which are often overlooked in favour of more traditional fruit or chocolate flavours – are currently having their moment in the spotlight. Serves 10 | Prep time 1½-2 hours | Cook time 1 hour olive thyme financier 280g unsalted butter 5g thyme leaves 50g olive oil 200g all-purpose flour 435g icing sugar 15g salt 200g almond powder 10g baking powder 565g egg whites • Preheat oven to 180°C. Line two 6-inch by 2-inch square and two 4-inch by 2-inch round cake tins. • In a saucepan, heat butter with thyme on medium heat for 30 minutes, until the butter browns and is infused with thyme. Mix in olive oil and heat to 90°C, then strain mixture. •…

Serves 2 Prep time 30 minutes + 6 hours resting time cook time 40 minutes Basque dough 300g unsalted butter 300g caster sugar pinch of salt 3 eggs 1 egg, yolk and white separated and set aside 500g plain flour, sifted 5g baking powder • Using your hands, crush butter, sugar and salt in a large mixing bowl. once well-combined, add the 3 eggs and extra egg yolk, and mix well using a paddle attachment. • add flour and baking powder into the mixing bowl and continue mixing with your hands for 2 minutes, or until well-combined. scrape dough onto a floured work surface and knead to form a smooth dough. Wrap in plastic film and let the dough rest in the fridge for at least 6 hours or overnight.…

AT A GLANCE A rustic looking cover illustrating a classic Chicken Picatta in a cast iron pan sets the tone for what to expect from Diana Henry’s latest recipe book. With a firm conviction that anyone can cook, the decorated journalist and author of 10 books including A Bird in the Hand and Salt, Sugar, Smoke, is back with Simple, a compendium of recipes that is big on flavours and executed with minimum fuss. Domestic goddess Nigella Lawson gives a ringing endorsement: ‘This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing’. Simple is heavy on recipes featuring whole grains, vegetable-only mains, pastas, roasts, eggs and toast. Everyday pantry staples are used, while less common ingredients such as pomegranate molasses, sumac and white…

Boucheron #02-01 ION Orchard Singapore Tel: 6737 1313 Bulgari B2-200/207/208 The Shoppes at Marina Bay Sands Tel: 6634 8313 Caratell #01-47/48/49 United Square 101 Thomson Road Tel: 6251 2292 Cartier #01-20 & #02-10 ION Orchard Tel: 6732 0181 Chanel L1-59 & B1-135 The Shoppes at Marina Bay Sands Tel: 6645 1950 Chopard #01-03 Ngee Ann City Tel: 6733 8111 Dior #01-22/#02-13 ION Orchard Tel: 6509 8828 Dolce & Gabbana #01-19 and #02-09/10 ION Orchard Tel : 6509 3312 Edit Lifestyle Tudor Court 137-139 Tanglin Road Tel: 6836 5686 Far East Gems & Jewellery (by appointment only) #02-02 222 Queen Street Tel: 6734 3172 Grand Vin #08-139 TradeHub21 18 Boon Lay Way Tel: 6465 3081 Harry Winston #02-19 ION Orchard Tel: 6883 9509 Iroshini Jewellery iroshini.com Tel: 8198 9579 KOT Selections…

You are a co-founder of social enterprise CRiB, director of Lum Wen Kay Holdings, an adjunct lecturer in several hospitality management schools, mum to a baby boy (with number two on the way), while also pursuing your doctorate studies. How do you achieve work-life balance? I do my best to manage my time efficiently, be it through proper scheduling or identifying the list of things that I need to accomplish for the day. After work, I make it a point to spend some quality time with my son before I embark on my doctoral research. What’s your idea of a perfect foodie holiday? Discovering China and to savour and learn about its different cuisines — Sichuan, Cantonese, Jiangsu, Zhejiang, Fujian, Hunan, Anhui and Shandong. What’s an under-rated eatery that you…

We love the sound of Bad hunter, a veggie-forward restaurant and bar that’s just opened in Chicago’s Meatpacking district. shifting the focus away from meats and training his spotlight on the humble vegetable, executive chef dan snowden dishes up delectable eats such as maitake mushrooms a la plancha, butternut squash and ricotta salata; tempura fried lemons and Japanese sweet potato with balsamic and hazelnuts; and wood-grilled carrots and fennel with pistachio-green-chile pesto, avocado crema and queso fresco. Carnivores aren’t left out though: the braised lamb grilled cheese, seeded rye, mahon cheese and harissa aioli; and bacon and radish cake Benedict, poached eggs, miso hollandaise and tatsoi are just two of many on snowden’s all-day offerings, brunch and daily rotating lunch and dinner menus. save space for dessert and its craft…

BALI BUTTER BALI Tel: +62 819 3621 6983 butterbali.com GOURMAND DELI The St. Regis Bali Resort Kawasan Pariwisata, Lot S6, Nusa Dua Tel: +62 361 300 6799 stregisbali.com IXORA CAKES 168 Jalan Raya Semer Kerobokan Tel: +62 851 0020 6999 / +62 851 0120 2999 ixoracakes.com PEARL CAKES BALI 90 Jalan Drupadi II, Seminyak Tel: +62 818 0200 0444 pearlcakesbali.com THE GRAND HYATT BALI Kawasan Wisata Nusa Dua BTDC, Nusa Dua Tel: +62 361 771234 bali.grand.hyatt.com JAKARTA AMKC ATELIER Level 1, Plaza Indonesia 28-30 Jalan MH Thamrin, Jakarta 10350 Tel: +62 21 2992 4356 amkcatelier.com LA PATISSERIE Four Seasons Hotel Jakarta Capital Place, Jalan Jendral Gatot Subroto, Kav. 18 Kuningan Barat, Jakarta 12710 Tel: +62 21 2277 1888 fourseasons.com/jakarta NOMZ KITCHEN & PASTRY Ground Floor, #06-07 Grand Indonesia East Mall,…

Red Light distRict 90ml housemade rose distillate 90ml dragonfruit water kefir 2ml tongkat ali distillate 2 calamansi 1 tbsp basil seeds (selaseh) • Stir all ingredients in a long glass. Top up with ice to the rim. How to make rose distillate 200ml Sauvignon Blanc 50-100ml vodka, depending on how strong you prefer it 20g dried rosebuds • Sous vide ingredients at 55°c for two hours. alternatively, steep all ingredients in a jar overnight. How to make tongkat ali distillate 100g neutral grain spirit such as vodka 3g dried tongkat ali • infuse overnight.…

Makes 1 kg tart Prep time 1 day (to chill overnight) Bake time 9-10 minutes raspberry compote 140g fresh raspberries 200g sugar 5g pectin nH ♦ in a pot, heat raspberries to 70°C with 100g of sugar. add pectin with remaining sugar and bring to a boil for 5 minutes. set aside. almond cream 100g unsalted butter 100g icing sugar 100g almond meal 120g eggs 20g corn starch 10g dark rum 90g whipping cream ♦ Cream butter and icing sugar with an electric mixer fitted with a flat beater. add rest of ingredients and mix well. Do not whisk to soft peaks. sugar dough tart shell 120g plain flour 15g ground almonds 1g salt 45g icing sugar 72g butter 29g egg almond cream 40 frozen raspberries ♦ Mix flour, ground…