Ninja Pastry Babat!
Basque burnt cheesecakes are a popular trend on social media. It’s baked at a high temperature to get a burnt exterior and a creamy centre, which makes the flavours complementary to each other. Chef Sasaki Sarifi, run by two enterprising women, has created the Basque burnt cheesecake to perfection with their signature Milo flavour. “[Chef Sarifi] came about after we felt everyone needed comfort the way we do in the form of food, especially with the Covid-19 outbreak being stressful on everyone,” explains Ms Skye Yaw, one of the founders of the company, in an email interview. Her partner, Chef Sarifi, worked with Ms Yaw to scour, develop and conceptualise the different flavours popular in the market today. “We were planning to do a few for friends and family and they spread the word because they enjoyed it and wanted to show some support.”
“[These cheesecakes] are the brainchild of much research and development,” she explains, “We realised that there were many Basque burnt cheesecakes out there but none with our signature crust base or a flavour like Milo that caters to the local sweet tooth.” One of the great marketing factors about this company is the fact that the company caters to a halal audience as well. “Since we do not use pork or alcohol in our products, this was a simple decision to make,” continues Ms Yaw.
Challenges that plague the home-based company has included, for a short period of time, on circuit breaker measures that have tightened the definitions of essential services. Ms Yaw admitted that the massive queues from other home bakers trying to scrooge for similar ingredients, as well as finding packaging that fit their requirements has been difficult. “These things are short in supply at our usual suppliers. We have had to source for alternative suppliers, while also hoarding them at home. Finding ways to store them has proven to be a challenge.” Another challenge that affected them? The announcement of home business operators being forced to stop operating for a short period of time, which had affected their business for a short while. Luckily, the restrictions have become fewer as the government then later rolled back on some decisions.
Continue reading your story on the app
Continue reading your story in the magazine
Hungry For More
Chef Matt Moran is a household name in Australia, especially in his hometown of Sydney. The chef, who turned 51 this year, is not just known for his work multiple television shows involving Food Like Masterchef Australia, the great Australian bake off and chopping block. The chef is also a well-known restaurateur of a number of successful restaurants, which include aria sydney, aria brisbane, chiswick, opera bar, river bar & kitchen, north bondi fish and chiswick at the gallery. He also owns Aria Catering, an event company, and he’s a part of the International culinary panel in Singapore Airlines.
Compact & Mighty!
Compact. Fast. Modular. Economical. Hygienic. And sustainable. The impossible becomes reality with the ctr from winterhalter: high washing performance and compact dimensions. The CTR rack conveyor dishwasher is the newest in technology that is on offer for the busy chef of today who needs everything at his fingertips.
Across Country Lines
Singapore's glory in the culinary world does not dim even when the chef is based overseas. Chef Mathew Leong, currently based in Norway, and working at Restaurant À L’aise, is the first Singaporean chef to enter with a cross country training from Norway and Singapore. We speak to Chef Leong and ask him a few questions.
Maintaining The Heritage At Home
The Singapore food festival was held virtually this year, and showcased the local talented chefs and their ability to create food that innovated and yet included local flavours within the dishes in masterclasses. We speak to four of these restauranteurs and speak to them about their inspiration and their food.
We Get Up & Nothin' Gets Us Down
Looking forward. It’s a phrase that you can easily splice into the literal meaning: the one where you look at what’s literally ahead of you in your path, or in the future. You can also interpret it as the feeling of optimism, of anticipating what is coming with the new year or in the future. This year has been a bit of a rollercoaster with regards to covid-19, especially with the impact of the disease on the food & beverage industry. Perhaps then it is time to slow down and give thanks, reflect, and talk about what we might see in the future.
Suresh Menon, General Manager, Restobar Holding Pte Ltd
Enjoying California Chardonnay With Meals At Home
Eating at home is now very much a regular activity. Whether the meals are home cooked, takeaways or delivered, enjoying a glass or two of wine with your meals, can be a wonderful way to enhance the enjoyment of your meal at home. California Chardonnay is America’s most popular white wine. There are a variety of styles, ranging from steely, unoaked with hints of minerality, to rich, ripe styles with butter, vanilla and toasty oak flavours. The spectrum of flavours in California Chardonnay, is as diverse as the areas where the grapes are sourced.
Electrolux Professional Singapore Pte Ltd
Mr Marco Pesce, Regional Head SEA & India
Going To California
Daisuke Kawai is the co-founder and Chief Sommelier at La Terre. He’s received numerous accolades that include Best Sommelier of the Year at the World Gourmet Summit’s World Gourmet Awards for 2013, 2017, and 2019, Bar Manager of the Year 2018, Bar of the Year 2018 and Old World Wine List of the Year 2018. He’s been a panel judge at wine competitions such as the Asia Wine and Spirits Awards and has accumulated over 20 years of experience in the F&B industry. We ask him to sit down and taste wines from California, while he shares his expertise and knowledge with the readers of Cuisine & Wine Asia. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.
Idle Hands Are The Devil's Bakery
One of the biggest things to come out of this lockdown is the amount of time people have to devote to things they’ve always wanted to do, which has included baking. In march 2020, a recent survey showed that the second highest selling product sold so far happened to be bread making machines, showing the interest of people deciding to bake fresh bread and desserts in their own home. We asked three people to show us the sweet desserts they are making at home and why.
Jeffrey Archer On How Writing Kept Him Sane In Crazy Times
Jeffrey Archer on how writing kept him sane in crazy times
Covid-19 After Lockdown
As the UK gradually comes out of lockdown, what do the coming months have in store?
How To Bake Bread Brilliantly
With life still in lockdown, more people than ever are turning to baking. Here’s how to bake the perfect loaf, with nutrition scientist Haleh Moravej
What Does Isolation Do To Our Brains?
The countrywide lockdown is vital for slowing the spread of COVID-19. But why is it so tough for us to stay at home and what are the consequences?
Google to Keep Most of Its Employees at Home Until July 2021
Google has decided that most of its 200,000 employees and contractors should work from home through next June, a sobering assessment of the pandemic’s potential staying power from the company providing the answers for the world’s most trusted internet search engine.
How I Learned to cook again: A Culinary Tragedy
I ate at the best restaurants all the time. Then the pandemic happened, and I had to work my kitchen
13 Things: Get a Healthy Home
Most of us have spent more time at home recently than we ever imagined possible.
Welcome to the world that is Life With Patrick
For those of you who do not know them, let me introduce you to the cast of characters:
Show Curtains Saved!
Skittles' She Shed Retains Its Beauty
State Breeder Laws Every Resident Fancier Should Know!
All of the U.S. states in Region 4, except Kentucky, have state-level breeder licensing laws.