Tag

savour

Browsing

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: http://awinsomelife.org/2013/04/15/post-event-blog-entry-about-savour-2013-part-1-of-2/

——————–

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.

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!

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!

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.

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.

From Savour 2013

The last booth that we checked out before heading for our respective workshops was Nespresso.

From Savour 2013

Nespresso needs no further introduction because previously, we have blogged about it here: http://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.

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.

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.

From Savour 2013
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.

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.

From Savour 2013

Some of the tools that Jacqueline used to do her Ladybird Cupcake.

From Savour 2013

And ta-dah, this is Jacqueline’s Ladybird Cupcake which was really so pretty.

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

From Savour 2013

Chef Lorenz Hoja from L’Atelier de Joël Robuchon Restaurant in Resorts World Sentosa

From Savour 2013

We saw this really exquisite Ferrari Sports Car and we couldn’t resist taking pictures of it and with it.

From Savour 2013
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……

From Savour 2013

……and a Chocolate Mousse Dessert from Chef Lorenz Hoja’s Pop-up Restaurant.

From Savour 2013
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……

From Savour 2013

……Japanese Salmon Sashimi……

From Savour 2013

……and Fine de Claire Oysters from France!

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.

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……

From Savour 2013

……to adding a second layer of pink fondant that has been decorated……

From Savour 2013

……to creating the Chanel Handbag……

From Savour 2013

……to painstakingly adding some colour to it……

From Savour 2013

……and finally this!

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.

From Savour 2013

Chef Margot Janse collaborated with Chef Claude Bosi to conduct the cooking demonstration and it was really inspiring.

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.

From Savour 2013

Chef Claude Bosi adding the finishing touches to the dish.

From Savour 2013

I was quite eager to sample their creation.

From Savour 2013

A Photo with Chef Margot Janse

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

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~!

Recently, I was invited to attend the Nespresso Atelier Class, which is also a preview of the classes that are available at SAVOUR 2013. I will be sharing more about SAVOUR 2013 in a separate blog post but meanwhile, take a look at the Nespresso Atelier Class that I attended with other Bloggers like Magdalene, Dawn Yang and Juliana.

From Nespresso Atelier Class 2013

To begin with, coffee isn’t a subject that is totally alien to me. Back then when I was a scrawny-looking youth and was working at McCafe as a Barista, we didn’t exactly have any formal training. It was 100% on the job training [also known as OJT] and within a short period of 3 months, I acquired the necessary knowledge to make espressos, cappuccinos, lattes, frappes and other types of beverages. Knowing how to make these coffee beverages were what I was good at, but what I probably lacked was the knowledge of coffee appreciation as an art.

From Nespresso Atelier Class 2013

Similarly, many of us enjoy drinking coffee to stay awake but what we probably didn’t know is how we can appreciate coffee. As coffee is an acidic beverage, it is highly recommended that we take in some food before drinking coffee. As such, we bloggers were treated to a sumptuous spread of canapes before we went on to learn about coffee appreciation.

Bacon with Artichokes

From Nespresso Atelier Class 2013

Scallop with Truffles

From Nespresso Atelier Class 2013

Cheese with Tomatoes

From Nespresso Atelier Class 2013

Mini Lasagna

From Nespresso Atelier Class 2013

Here we are happily eating all those yummy canapes that were served.

From Nespresso Atelier Class 2013

After we were done eating, we were ushered to the desk where it was set up for all of us to learn about coffee appreciation.

From Nespresso Atelier Class 2013

Allow me to introduce you to the Nespresso Pixie Coffee Machine that we used for the Nespresso Atelier Class.

From Nespresso Atelier Class 2013

What I like best about the Nespresso Pixie Coffee Machine is that it is really eco-friendly. The aluminium of the panels is made of 98% recycled Nespresso Capsules and it is really energy-efficient as it auto powers off after 9 or 30 minutes. Though it is eco-friendly, it doesn’t compromises on its performance and heats up in only 25-30 seconds! Moreover, it is rather stylish and comes in 6 different colours. You can also purchase a separate milk frother to create interesting coffee beverages like cappuccinos and lattes.

From Nespresso Atelier Class 2013

The Nespresso 16 Grand Crus Coffee Capsules that can be used in all Nespresso Coffee Machines are produced from an exclusive selection of the finest green coffee grown in the world. Only an estimated 1-2% of the coffee grown globally meets Nespresso’s specific taste and aroma profiles. Hence, you can be assured that every Nespresso 16 Grand Crus Coffee Capsules are of the highest standards for quality and sustainability.

From Nespresso Atelier Class 2013

Our trainer for the evening, from whom I gained lots of insights into coffee.

From Nespresso Atelier Class 2013

My learning space for the evening. Extremely professional and personalised.

From Nespresso Atelier Class 2013

Here are the 3 out of the 16 Nespresso Grand Crus Coffee Capsules that we tried for the evening. My personal favourite is the Dulsao do Brasil because of its smooth and balanced taste.

From Nespresso Atelier Class 2013

The Nespresso Pixie Coffee Machine is really easy to operate. Its a simple matter of putting the coffee capsule into the machine, pushing the lever down, and pressing the button.

From Nespresso Atelier Class 2013
From Nespresso Atelier Class 2013

And there you go, an instant hot cup of espresso coffee to start the day!

From Nespresso Atelier Class 2013

From the Nespreso Atelier Class, I discovered that coffee appreciation is rather similar to wine appreciation or even tea appreciation for that matter. To appreciate coffee, you have to make use of your sense of sight, smell, and taste and to begin with, you first use your sense of sight to look at the coffee. You should observe that there is a layer of golden brown crema at the top of the coffee and the bubbles present in the crema should be small and fine.

From Nespresso Atelier Class 2013

If you scoop up the crema using a teaspoon, the crema should stick to the teaspoon and not drip.

From Nespresso Atelier Class 2013

Following which, you use your sense of smell to smell the coffee. When smelling the coffee, let the aroma of the coffee sink into your mind and as it does so, try to associate the coffee to something that smells like it. It could be the scent of hazelnut, chocolate, candy, toffee, maple and so on.

Finally, you use your sense of taste and taste the coffee. To taste the coffee, you should slurp a reasonable amount of coffee and let the coffee flow all over your tongue just before you swallow it. After you have tasted the coffee, try to associate the coffee to something that tastes like it and use descriptive words to describe how it tasted. Some descriptive words could be mellow, smooth, balanced, intense, fruity, acidic, and so on.

*Before you go on and taste another type of coffee, it is important that you always cleanse your palate with a mouthful of water.

Having learned the art of coffee appreciation, we were treated to a delightful Tiramisu cake that was made from Nespresso Coffee.

From Nespresso Atelier Class 2013

Besides learning how to appreciate coffee, we also had the opportunity to make our very own Cappuccino A La Rose. Here, I had the opportunity to use the Nespresso Milk Frother and using it was a breeze. I just had to push a button and the milk will be heated up and frothed.

From Nespresso Atelier Class 2013
From Nespresso Atelier Class 2013

I have to say, the Nespresso Milk Frother really frothes the milk beautifully.

From Nespresso Atelier Class 2013

Well, it is rather simple to make the Cappuccino A La Rose. All you need is a shot of espresso coffee, 30ml of rose syrup, and a piece of milk chocolate.

From Nespresso Atelier Class 2013

The first step is to pour the rose syrup into a coffee cup.

From Nespresso Atelier Class 2013

Next, you put in 1 piece of milk chocolate into the coffee cup filled with the rose syrup.

From Nespresso Atelier Class 2013

Then add in a single shot of espresso into the mixture.

From Nespresso Atelier Class 2013

After which, add some warm milk until the coffee cup is 3/4 full.

From Nespresso Atelier Class 2013

Finally, scoop up some milk froth and fill the coffee cup till it is full.

From Nespresso Atelier Class 2013

If you wish, you can lightly dust some red icing sugar. If not, this was how my cup of Cappuccino A La Rose looks like. The white stuffs that you see on my cup of Cappuccino A La Rose are not marshmallows but milk froth. Yes, my skills as a  former Barista are still intact and working good. 😛

From Nespresso Atelier Class 2013

All in all, the Nespresso Atelier Class was an eye-opener for me and if you’re interested in attending such a class, do check out SAVOUR 2013 because they have a whole range of other culinary workshops and classes like these that are available for you to learn and experience. For me, this will definitely not be the end of my learning journey with coffee. I definitely will hope to learn more about coffee as a subject and venture into the art of making wonderfully crafted coffee beverages. Once a Barista, always a Barista!