Indholdsfortegnelse for May 2019 i epicure

“You are the butter to my bread, and the breath to my life” - Julia Child Most of us will agree that there are few aromas more deliciously enticing and evoking than freshly baked breads. It’s one of the tricks real estate agents use when marketing their clients’ homes: pop a loaf of focaccia or a tray of croissants in the oven to trigger a happy mood. Supermarkets inundate their aisles with the smells of baked goods so shoppers are encouraged to spend more. Companies tap on the power of scent marketing to launch their product campaigns. Apparently the impact bread has on consumers goes beyond influencing purchasing decisions. One study, published in the Journal of Social Pyschology, purports that the lingering aroma of baked bread can make one a…

If mum is a home mixologist, get her a copy of Floral Cocktails, a recipe collection of 40 floral-flavoured cocktails. Flowers take centre stage in the most delectable drinks. From a subtle rose petal vodka to a heady honeysuckle syrup, adding a floral liqueur, essence or syrup to a cocktail brings a depth of flavour and complexity which will dazzle and delight. Written by Lottie Muir, the creator of the Midnight Apothecary pop-up cocktail-rooftop bar in London, the book features numerous ways to include edible flowers in drinks. Recipes include a Gorse Collins, which boasts a beautiful, delicate almond and honey flavour, and a Berried Treasure (inspired by a French 75) using Elderflower Liqueur, gin, lemon juice and Champagne. Published by Ryland Peters & Small. Available from bookdepository.com S$13.47 How…

What to get for the woman who always puts the needs of others before her own? While a beautiful bouquet of flowers attached with a heartfelt note is sure to charm, why not take her breath away this Mother’s Day with ultra-luxurious presents she’d never buy for herself? These gift ideas will get you started. Max Mara Flo Coat Every woman needs a Flo in her life, specifically Max Mara’s unlined, hand-sewn, 100% cashmere wraparound coat (with matching belt). Once you try on this luxuriously soft and lightweight coat, you’ll see why many consider the Italian brand’s cashmere coats the ultimate investment piece. $7,439 Dolce & Gabbana Small Devotion Bag Show your devotion with Dolce & Gabbana’s appropriately named bag, which contrasts simple forms in plain calfskin with an attention-grabbing…

1 A firm beliver of the waste not, want not philosophy, Nouri uses its leftover basil, from its oil making process, to churn out a beautiful green-hued basil butter. Light on the palate, the Basil Butter is perfect with any sourdough. 72 Amoy Street. Tel: 6221 4148 2 A flavour bomb, Le Binchotan’s Matcha-Seaweed butter is a combination of refined aroma and flavour from the matcha powder, and the umami from the seaweed. The secret lies in the seaweed (salted kombu, wakame and nori). The result? A savoury hint hits the palate before ending off with a lingering hint of bitterness. 115 Amoy Street. Tel: 6224 1045 3 One of our favourite butter of the lot, the Smoked Beef Fat butter from Maggie Joan’s is sinful and luxurious. The fat…

Concept ADELINE WONG Art direction and styling YONG WOEI NA Photos EDMOND HO Videography TU JIE RUI Text VICTORIA LIM Recipes by DEAN BRETTSCHNEIDER OF BAKER & COOK Shot at BRETTSCHNEIDER’S BAKING & COOKING SCHOOL…

Makes 4 fougasse Prep time 2 hours Bake time 25–30 minutes 500g strong bread flour 10g salt 5g instant dried yeast ½ tsp dried mixed Italian herbs 30g olive oil 380ml water 150g kalamata olives, stoned and roughly sliced additional flour for dusting » Preheat the oven to 240°C. » Place all the ingredients into a large mixing bowl, except the olives. Using your hands, combine the ingredients together until a dough mass has formed, then tip the dough out onto the bench and knead for 10–15 minutes (taking a rest period of 1 minute, every 2-3 minutes of mixing) until the dough is smooth and elastic in feel. » Add the olives and continue to gently knead them in until they are evenly incorporated. You may add a sprinkling…

Makes 3 loaves Prep time overnight for grains + 2 hours 30 minutes for dough Bake time 40 minutes grain soak mixture 30g kibbled rye 15g jumbo rolled oats 15g sunflower seeds 15g linseeds 15g corn 70ml hot water » Place all the ingredients into a bowl and mix together. Cover and soak overnight for a minimum of 12 hours. dough 450g strong bread flour 50g rye flour grain soak mixture 10g salt 5g instant yeast 5g dried rosemary 410ml chilled water 230g plump sultanas additional flour for dusting » Preheat the oven to 235°C. » Place all the ingredients, except the sultanas, into a large mixing bowl and using your hands combine the ingredients together until a dough mass has formed. Tip the dough out onto a work surface…

Having been a Singapore-based food writer for a few years now, I have witnessed the increasing number of talented chefs in the city. But after all the fine dining indulgence, my first hankering is always for a crusty loaf of warm baguette, served with a generous pat of Beurre d'Isigny salted butter on the side. If this opening act of a restaurant meal spells high quality, it bodes well for the entrée and main course. It sounds simple because it’s just bread and butter. But it’s also complicated because I’m at the point in my life when carbs (calories) are my kryptonite, so I won’t accept pedestrian bread. Sliced white bread is only acceptable if I'm in my PJs, in bed, during the weekends. No yeast? No, thank you. If…

Market Inspirations Inspired by Soi Nana’s past as an international trading and meeting centre, Hyatt Regency Bangkok Sukhumvit opened its new restaurant, Market Café. Decoratives like old-school tools to grate coconuts, copper pots and vases, and a massive drawing of the popular floating market fill the restaurant to evoke the ambience of a traditional marketplace. Executive chef and director of food & beverage, Italian-born Frederik Farina who has lived in Bangkok for more than 10 years, helms the all-day dining restaurant serving traditional Thai cuisine. The menu offers street food such as Phad Kra Pao, stir-fried tofu with spicy basil, as well as traditional dishes distinct to specific regions, like Tom Som Pla Kaphong, a sour sea bass soup seasoned with tamarind, ginger, spring onions, and shrimp paste from Southern…

Having open heart surgery at the age of 37 isn’t the best way to kick-start a mid-life career change. For James Partington, it led to his first foray into bread making. Partington started kneading dough as a form of post-op rehabilitation to strengthen his chest muscles; he would sell loaves to neighbours and friends from his driveway. His interest in the craft grew after he purchased a wood-fired oven and began experimenting with fermentation. After a year and a half, the same customers were still turning up weekly to buy his loaves, and that’s when he realised he could turn this into a full-time job. Seven years on, breads and pastries sell out daily at Staple Bread & Necessities, his bakery in Balgowlah Heights, a harbourside suburb in northern Sydney.…

Rolling a French baguette Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process until the dough has elongated. With the seam side down, cup your fingers and gently roll the dough into a 16-inch log. Your goal is to achieve a 15-inch baguette, so 16 inches allows for the slight shrinkage once you’re done rolling. Taper each end of the log slightly to create the baguette’s typical “pointy” end. Shaping a boule It’s important to prevent your hands from sticking excessively to the dough as you’re shaping. This can incorporate unwanted raw flour into the dough. If…

In the world of breadmaking, you’ve probably heard of the term mother yeast or pre-ferment. The famed Boudin in San Francisco prides itself in using the same mother dough for over 150 years. Pre-ferments form the base of flavour for most artisanal breads, but it boils down to one simple component – the yeast. Creating your own mother yeast isn’t rocket science. As a living organism, the only thing you need to do to keep mother yeast alive is to periodically feed it with flour and water. The longer this process goes on and the yeast is properly maintained, the better the flavour gets developed. While all pre-ferments are essentially the same, they do have variations and are used for different kinds of breads. Biga Roughly two parts flour to…

Kazuhisa Arai Sober Company, Shanghai (#14, Asia’s 50 Best Bars 2018) Appearing at: Festival Village (10-12 May) Originally from Japan, the illustrious bartender – past world champion of Jameson Bartenders’ Ball – will showcase his White Coffee Fizz, Boozy Muse and The GAP. Beckaly Franks The Pontiac, Hong Kong (#31, Asia’s 50 Best Bars 2018) Appearing at: Craft cocktails and the ‘Crush Factor Scale’ masterclass (10 May) The pioneering female bartender and now co-owner of high-volume bar The Pontiac brings her high energy to this class that won’t be short of laughs and recipes. This event is part of ‘50 Minutes with 50 Best’ Masterclasses, presented by The World’s 50 Best Bars organisation. Limited to 20-30 persons each. Lolita Goh Junglebird, Malaysia (#38, Asia’s 50 Best Bars 2018) Appearing at: Festival Village…

Winemaker Cherie Spriggs has released the ninth edition of Nyetimber’s Blanc de Blanc, a milestone wine when it was launched with the 1992 vintage. The estate is the first to plant Chardonnay, Pinot Noir and Pinot Meunier for English sparkling wine, a category that has since won acclaim globally. The 2013 is slightly reserved, showing a persistent, tight beading with a lively citrus, pear and green apple core and medium toastiness. Full malolactic fermentation and five years on lees bring a creamy, buttery mouthfeel, finishing with crisp, white peach fruitiness. $138 from analoguewinemerchant.com 2013 VINTAGE » Though cool through to June, a moderately warm and fine summer allowed grapes to ripen gradually and with reasonable yields. » This followed a cool 2012 when Nyetimber elected not to make any wine…

Makes 15 bollas (rolls) Prep time 30 hours for starter and grains + 1 hour 10 minutes for dough Bake time 30 minutes quick rye sourdough 50g strong bread flour 50g rye flour 30g natural unsweetened yoghurt 20ml warm water ⅛ tsp active dried yeast 50ml cold water » Place 25g strong flour flour, 25g rye flour, natural unsweetened yoghurt, warm water and active dried yeast into a small bowl and mix with a wooden spoon until evenly combined and then cover. Let ferment for 12 hours, then feed with the following: 25g strong bread flour, 25g rye flour and cold water. » Mix with a wooden spoon until evenly combined and cover. Let ferment for 12 hours then it’s ready to be used. » You will now have 200g…

Makes 2 loaves Prep time 2 hours Bake time 30 minutes 500g bread flour 8g salt 75g sugar 10g instant dried yeast 1 egg 220ml water 100g butter, softened 20g sesame seeds 1 egg mixed with a dash of milk » Preheat oven to 160°C. » Place the flour, salt, sugar, yeast, egg and water into a large mixing bowl and combine the ingredients together until a dough mass has formed, then tip the dough out onto a work surface and knead for 5-8 minutes until the dough is smooth and elastic in feel. » Add the softened butter gradually in 4-5 additions while still kneading and continue to knead for 15–20 minutes (taking a rest period of 60 seconds, every 2-3 minutes). » Lightly oil a bowl large enough…

Globe-Trotter Endorsed by Her Royal Majesty Queen Elizabeth, who used a Globe-Trotter Original luggage during her honeymoon with Prince Phillip in 1947, the luxury British brand has rolled out its new Spring-Summer 2019 collection in three tempting Riviera-inspired colours; Citrus Yellow, Ocean Blue and Pink Lemonade. Handcrafted in Hertfordshire, the 20-inch, 34-litre trolley case (£1,320) is one of Globe-Trotter’s most popular sizes ― a perfect gift for Mother’s Day. Rendered in a sturdy vulcanised fibreboard body, the case comes with double polished chrome clasps and leather corners. Looking for something smaller? The chic Miniature Case (£696) is great for day sightseeing. Adorned with specially screen-printed stripe motifs, the two-litre bag comes with a detachable and adjustable shoulder strap so you can sling it easily over your shoulder. https://www.globe-trotter.com…

Describe a day in the life of Bernard and Dolly. Dolly: I work mostly from my home office. After more than 30 years, the Lifeline Group of companies have matured and work basically hums along, barring any unexpected situations which may crop up. There’s the occasional lunch with friends too, and social events in the evenings. Bernard: A leisurely day of work starts at the clinic, in the mornings. I will exercise in the late afternoon in front of Netflix, books and audiobooks. I look forward to dinners with family, especially when Dolly is cooking each week. Bernard, what are some of the challenges you face at Lifeline Medical Group? Bernard: With the era of the internet and mobile phones has changed how medical doctors work and treat their patients.…

» EAT Le Planteur is a must-do for me every time I’m in Yangon. Located in a heritage house by the famous Inya Lake, the view is simply breathtaking. When I last visited the French-Burmese restaurant, the weather was deliciously cool in the evening and we were able to sit outside by the lake to enjoy the scenery. Try the Crispy River Prawns with Green Tea Lahpet Salad, and Foie Gras Terrine with Dry Dates. The restaurant is also home to several pets, such as rabbits, house geese and peacocks. 80 University Avenue, Bahan Township. Tel: +95 0 1 514 230 » DRINK Located on the lower block of Pansodan Road, the Rangoon Tea House is a must for anyone looking to enjoy a tea house experience in a comfortable,…

Picture this: a sprawling salt flat that stretches far into the horizon. It’s located at the base of a dormant volcano of which therein lies a cave of mummies. It sounds like the perfect recipe for a bizarre science fiction story set on some distant planet, but it is in fact the setting for the new Kachi Lodge. Located in Salar de Uyuni, one of the top tourism destinations in southwest Bolivia, the futuristic lodge sits atop the breathtaking natural landscape of the Uyuni Salt Flats, measuring at an altitude of 3,600 metres at the foot of the Tunupa Volcano in southwest Bolivia. Opened in February, Kachi Lodge is owned by Vincent Raisière, who is also the managing director of bespoke travel company, Amazing Escapes, Raisière has built the campsite…

Measurements Unlike cooking, where ingredients can sometimes be measured by the naked eye, baking is an exact science. Each component comes together in specific ways, so it’s crucial to measure everything by the exact weight. Measuring spoons and cups differ depending on the country. For instance, in the U.K., a cup of water is 250ml, while a U.S. cup of water is 240ml. It may seem miniscule, but with enough margin of error from all the ingredients, the ratio of the dough will be off the mark. Check which exact measurements your recipes call for, or better yet, measure everything in grams. Gluten Structure With the advent of fad diets and rise of food intolerance, gluten is often painted as the bad protein that must be avoided at all costs.…

A trip to the oven is usually the final step before one is rewarded with a freshly baked treat. More often than not, home ovens usually have a factor of uncertainty with them; cold and hot spots, temperature consistency and the like. The ovens from Swiss luxury appliance brand, V-ZUG, go the other way, bringing a whole suite of functions to ensure all your baked goods come out perfect and golden brown. We went down to V-ZUG’s ZUGORAMA at Scotts Square to put the Swiss ovens to the test, and we were duly impressed. Right off the bat, the functions were extensive, with everything from in-built recipe guides and varying heating modes. Two functions of the V-ZUG Combair SLP clearly stood out – the proofing and BakeOmatic. Both features remove…

A winter tale This classic buttered cocktail is a favourite in Japan during winter, which is when Nakamura first learnt to make it. In his version, mascarpone brings additional creaminess to the already rich and comforting butter. apple mascarpone syrup 200g fresh apple 200ml hot water 200g dark sugar 4tsp mascarpone 1 stick cinnamon 1 vanilla pod 4pc cloves » Chop the apple into pieces and place into a pan along with the other ingredients. Warm over small flame until all sugar has melted and flavours are incorporated. Cool and strain before use. APPLE BUTTERED JEANS 345ml Myer’s Rum 15ml apple mascarpone syrup 1 tsp unsalted butter 150ml freshly boiled water apple slices, charred for garnish » Place hot water into a heat-proof glass to warm it up. Throw out…

Makes 2 loaves Prep Time 6 hours Bake time 40 minutes 700g strong bread flour 360g sourdough levain starter 30g cocoa powder 5g enzyme active malt flour 500ml water 15g salt 120g dried cranberries 120g broken chocolate pieces or chocolate chips » Preheat the oven to 240°C with a baking stone. » In a large mixing bowl, place all the ingredients - except for the cranberries and chocolate pieces. Using your hands, combine the ingredients together until a dough mass has formed. » Tip the dough out onto a lightly floured surface and knead for 10–15 minutes (taking a rest period of 30 seconds, every 3-4 minutes) until the dough is smooth and elastic in feel. Add the cranberries and chocolate pieces and gently knead until evenly combined and mixed…

Makes 2 loaves Prep time 24 hours Bake time 40-45 minutes 680g strong bread flour 80g wholemeal flour 40g rye four 360g sourdough levain starter 8g malt flour 20g salt 520ml chilled water additional flour for dusting » Preheat oven to 250°C. » Place all the ingredients into a large mixing bowl and using your hands, combine the ingredients together until a dough mass has formed. Tip the dough out onto your work surface and knead for around 15 minutes (taking a rest period of 60 seconds, every 2-3 minutes) until the dough is smooth and elastic in feel. » Place the dough into a lightly oiled bowl and cover with plastic wrap and ferment for 3 hours. Tip the dough onto the bench and gently deflate it by folding…

Making a trip to Paris in the middle of the dead cold winter, is not the most ideal plan, but for me it was a necessary one. I was in the French capital for Mondial Des Arts Sucrés in February, an widely recognised pastry competition that has been running for the past 10 years. It was held over the span of four days, and I took this chance to extend my trip and explore the wonderful sights and take in the aromas of the city. Buttery, flaky goodness Being in the birthplace of croissants, I had to start my day in Paris with this buttery, flaky goodness and a cup of coffee. And so I did – for all 19 days of my trip! If there is one place you…

In my travels, I’ve encountered some strange insects, but none of them have been as peculiar as the flatidae nymph I spotted one Sunday afternoon in Perak. I was at The Banjaran Hotsprings Retreat, about 11 kilometres northeast of Ipoh’s Old Town, taking a walk through the resort’s compact jungle walk when I noticed a small mass, like a fluff of cotton wool, on the underside of a branch. It jumped three metres, as if spring-loaded, landing on a nearby leaf, where the creature unfolded its spindly, thread-like legs before it hopped off again into the wilderness. A WALK INTO BANJARAN The nymph, as I found during my four-day trip to Ipoh earlier this year, was one of the many things to admire in Malaysia’s third-most populous city, not least…

Ares Konsultant Tel: 9889 5184 Biologique Recherche Freia Aesthetics #19-02 Wisma Atria Office Tower 435 Orchard Road Tel: 6734 3219 Chanel #B2-43 Ion Orchard Tel: 6634 5500 Chloe #B1-118 The Shoppes at Marina Bay Sands Tel: 6634 0281 Crate & Barrel Orchard Gateway @Emerald 218 Orchard Road Tel: 6634 8488 Dr Barbara Sturm, Mimi Luzon, Teresa Tarmey www.net-a-porter.com/sg Dolce & Gabbana #01-19 & #02-09 Ion Orchard, Giorgio Armani #01-09/10 Hilton Hotel Tel: 6304 1368 Giron Wines Tel: 6476 1569 /8693 6323 Loro Piana #02-18 ION Orchard Tel: 6634 0100 Max Mara #01-10 /02-11 Mandarin Gallery Tel: 6238 9138 Roger Vivier #02-12F Ngee Ann City Tel: 6737 8444 SK-II L1 TANGS at Tang Plaza Tel: 9837 7563 Sulwhasoo #B2-02, ION Orchard Tel: 6509 9979 Tod’s #01-48, Paragon Tel: 6738 3323…

Get 12 issues for $82, 24 issues for $143 Free delivery to your doorstep every month 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.…

Cobram Estate, Australia’s leading producer of extra virgin olive oil is releasing a limited edition first pressing of their 2019 annual harvest. The olives are cold pressed within hours of harvesting and only the finest Hojiblanca, Picual and Coratina olives are selected by chief oil maker Leandro Ravetti to go into each bottle. Expect "aromas of fresh cut grass, green apples, tomato vine and fresh tropical fruits." AUD40/SGD38.5 per 500ml bottle. Order online at cobramestate.com.au Wohnkultur 66, German specialist in architectural furniture, will release Lux Limited Edition selected works on 9 May at its showroom in Hamburg, a collaboration between Swede Mats Theselius and Australian Glen Baghurst. Theselius, one of Sweden’s most prolific furniture makers, is renowned for his work with Swedish company Källemo and his induction into the Royal…