Lately I have been interested in flora which can produce a spice and one that got me very excited is saffron. Did you know that saffron is the yellow-orange stigma from the crocus flower, commonly known as the Rose of Saffron? Today saffron is cultivated all around the world, however the main producing countries for…
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During our last event we used gooseberry as a garnish and through several conversations with our guests, I was asked the question; how else can it be used? I have always thought of physalis as a relative to gooseberry but during a little digging I found more interesting information about it. The fruit is small…
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Ray & Eelke – A Four Hand Interview There are plenty of great restaurants in major cities, and I have always admired chefs, who pack up their city lifestyles and move to the countryside and open their dream restaurants there. Recently I bumped into a friend Ray Adriansyah, from Locavore in Ubud and while we…
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A few weeks ago, we posted an interview with Joy Spence about rum and her passion for sugarcane. Today, I would like to look at the culinary use of sugarcane from all around the world. While Persians, Greek and many ancient nations were using sugar cane to create sweetener instead of bees and pollination for…
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We all love the ink coloured beverage that supposes to keep us vital. Yes, you are right it is one of the most popular beverages on the planet, Coffee. Apart from Starbucks and hipster coffee shops, what else do you know about coffee? The origin and history of coffee date back to 10th century and…
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I grew up in the countryside with a lot of wild produce & family grown fruits at our garden. The one fruit with biggest memories is gooseberry only because I fell into a bush and scratched myself all over, but the sweet & sour fruit with gentle bitters made up for the accident. I have…
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When I was growing up and started learning about different cuisines, I fell in love with sushi. Not only for the Eastern mystery of unknown culture and ceremony in its way but mainly for the chef’s respect to each ingredient used to make the little nibble full of incredible history and flavour. The gentle, unexpected,…
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Joy Spence is Appleton Rum’s Master Blender and when she visited Singapore, we were lucky to join her rum tasting and learn more about rum as a category and sugarcane. We of course took the opportunity to ask Joy more questions… 1) What was your dream job as a little girl? My dream job as…
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In my search for flavor combinations, I learned that melons and champagne work together very well. Melon is a sweet, fleshy edible fruit which belongs to a variety of plants. Botanically, a melon is a berry. We found that melons have several different cultivars that can be produced, one particular type being muskmelons. Melons originated…
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My step-daughter is allergic to peanuts. Therefore my favourite nibbles/snacks are not that common in our house. When we like to add some nutty flavour into dishes when we cook, we always have to look to other flavor substitutes. One of our favourite has become sesame seeds. Sesame seeds are not only healthy, but you…
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