After days of being so busy, we’re finally sharing with you Part 2 of Savour 2013.
For Part 1 of our Savour 2013 blog entry, you can read it here: https://awinsomelife.org/2013/04/15/post-event-blog-entry-about-savour-2013-part-1-of-2/
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Having checked out what Savour Baking has to offer, we went to check out Savour Lifestyle. Now, this is the place where we were so tempted to get this soda-making machine that Sodastream was selling.
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| From Savour 2013 |
This soda-making machine works the same way as those used in the food and beverage restaurants and the soda that it produces is as good as the carbonated soft drinks that you buy from the provision stores. One really good thing about this soda-making machine is that it allows you to make your own flavoured soft-drinks. What’s more, it is really cheap and serving your own flavoured soft-drinks to guests visiting your house on a hot sunny afternoon would definitely leave an extremely positive impression!
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| From Savour 2013 |
To make your own flavoured soft drink, all you have to do is to manually pump carbon dioxide gas into the plain water and thereafter, add any concentrated syrup of your preference. After adding the concentrated syrup, mix the mixture well and there you go, you have created your very own carbonated soft drink that is ready to be consumed. It’s really easy!
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| From Savour 2013 |
There were two kinds of soda-making machines that Sodastream was selling and the only difference between the two is this; one does the carbonation of the drink automatically while the other requires manual handwork to carbonate the drink. So which is better? Obviously the one that requires manual handwork is better because you can control how fizzy you want your drink to be.
At Savour Lifestyle, we got to know about this local company, L’Earth Private Limited, that manufactures cutlery, plates, and storage containers that would come in handy for occasions such as house-warming party, BBQ party, and picnics. Now what’s really so special about their plastic wares are that they are totally environmentally-friendly. Their plastic wares are bio-degradable and are microwavable as well. The best part is, they can be washed again and reused all over again, thus saving money and saving the environment.
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| From Savour 2013 |
Usually, people would associate biodegradable plastic wares as being dull in colour and having a weird smell but check this out, it can be rather trendy as well.
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| From Savour 2013 |
The last booth that we checked out before heading for our respective workshops was Nespresso.
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| From Savour 2013 |
Nespresso needs no further introduction because previously, we have blogged about it here: https://awinsomelife.org/2013/03/28/nespresso-atelier-class-savour-2013-preview/
Again, we were tempted to get the Nespresso Pixie Coffee Machine because there was a $50 voucher that we could have utilised but we decided that we should ONLY get all these lifestyle gadgets once our new house is ready.
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| From Savour 2013 |
And off we went for our respective workshops.
Jacqueline went for the Garden Themed Cupcakes Workshop that was conducted by Cake Over Heels while I went for the Sparkling Wine of Italy Wine-Tasting Session that was conducted by the Italian Wine Club.
At Savour Wine, it was truly a haven for wine enthusiasts. There were all sorts of wines from many wine-producing countries and for just $12, you can savour 43 different types of wines from different winemakers! Now that’s really something to scream about.
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| From Savour 2013 |
Here I was at the Wine Theatre listening in to the the different kinds of Italian sparkling wines and we had the opportunity to taste a Prosecco, a Lambrusco, and an Asti Spumante.
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| From Savour 2013 |
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| From Savour 2013 |
Since the Wine Tasting Session ended rather early, I sneaked over to Savour Baking and spied on what Jacqueline was up to and here she was designing her very own Ladybird Cupcake after learning from the Chef at Cake Over Heels.
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| From Savour 2013 |
The Chef from Cake Over Heels taught the class how to design their own Garden Themed Cupcakes using fondant sugar and it is really amazing what you can do using fondant sugar. Usually, customised design cakes are either designed using fondant sugar or sugar icing.
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| From Savour 2013 |
Some of the tools that Jacqueline used to do her Ladybird Cupcake.
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| From Savour 2013 |
And ta-dah, this is Jacqueline’s Ladybird Cupcake which was really so pretty.
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| From Savour 2013 |
Since we had a considerable amount of time before the evening classes, we went to the Gourmet Village to see what we could have for dinner.
Here are the pop-up restaurants by some of the famous Chefs:
Chef Sam Leong from Forest Restaurant in Resorts World Sentosa
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| From Savour 2013 |
Chef Lorenz Hoja from L’Atelier de Joël Robuchon Restaurant in Resorts World Sentosa
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| From Savour 2013 |
We saw this really exquisite Ferrari Sports Car and we couldn’t resist taking pictures of it and with it.
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| From Savour 2013 |
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| From Savour 2013 |
Alas, this was what we decided to have at the Gourmet Village:
Abalone served with Glutinous Rice from Chef Sam Leong’s Pop-up Restaurant……
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| From Savour 2013 |
……and a Chocolate Mousse Dessert from Chef Lorenz Hoja’s Pop-up Restaurant.
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| From Savour 2013 |
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| From Savour 2013 |
Since the serving portion of food at the Gourmet Village was pricey and small, we decided to head back to Jason’s to have our fill.
And so for dinner we had……
……Japanese Sushi……
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| From Savour 2013 |
……Japanese Salmon Sashimi……
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| From Savour 2013 |
……and Fine de Claire Oysters from France!
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| From Savour 2013 |
The dinner we had was oh-so-satisfying because the food were ultra-fresh! Even as I am typing this blog entry, I am reminded of the yummy Fine de Claire Oysters that I had and I just can’t wait to indulge in them the next time I go to France.
After our really awesome dinner, we went for our second last workshop and it was conducted by the same Chef from Cake Over Heels that conducted the Garden Themed Cupcakes Workshop.
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| From Savour 2013 |
This time round, we learnt how to make a “Chanel Handbag” Cupcake and it was really a tedious affair. There were many steps involved and you got to be really patient and meticulous to every intricate details.
From covering the base of the cupcake with black fondant……
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| From Savour 2013 |
……to adding a second layer of pink fondant that has been decorated……
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| From Savour 2013 |
……to creating the Chanel Handbag……
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| From Savour 2013 |
……to painstakingly adding some colour to it……
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| From Savour 2013 |
……and finally this!
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| From Savour 2013 |
Though it seems quite simple to do, it really wasn’t that easy because you will need to practise this craft over and over again in order to master it. Guess I will have to find a day to just stay at home and work on mastering my culinary and baking skills.
The last highlight for the evening was the Masterchef Class that we attended at the Gourmet Auditorium.
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| From Savour 2013 |
Chef Margot Janse collaborated with Chef Claude Bosi to conduct the cooking demonstration and it was really inspiring.
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| From Savour 2013 |
Chef Margot Janse and Chef Claude Bosi really worked well together and you could tell from the light-hearted moments that they shared.
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| From Savour 2013 |
Chef Claude Bosi adding the finishing touches to the dish.
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| From Savour 2013 |
I was quite eager to sample their creation.
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| From Savour 2013 |
A Photo with Chef Margot Janse
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| From Savour 2013 |
By the way, Chef Margot Janse is an incredibly talented woman and she is the Executive Chef of the award winning, Relais and Châteaux Le Quartier Français Hotel in Franschhoek, South Africa. In case you don’t know, the hotel restaurant is considered one of South Africa’s best and is ranked #57 of the World’s 100 Best Restaurants!
A Photo with Chef Claudi Bosi
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| From Savour 2013 |
Chef Claudi Bosi is a French Chef and he has years of culinary experience in Michelin-starred Restaurants in France. He later opened his own restaurant known as Hibiscus in London which currently holds two Michelin Stars! Chef Claudi Bosi’s Hibiscus Restaurant is ranked #94 of the World’s 100 Best Restaurants!
Honestly, we had a really fabulous time at Savour 2013. Considering the number of classes and workshops that we attended, Savour 2013 was really worth the money because we have learnt quite a number of skills that would take our culinary and baking skills to the next level. Truly, we love Savour 2013 and we can’t wait for Savour 2014. Till then, here’s us signing off~!
