Hotspots EAT

As a girl who grew up in the heart of the countryside, I am au fait with a fresh vegetable. An earth-tinged potato, a bright green string bean, and a crunchy carrot complete with its leafy bits are a taste of home for me, which - let’s face it - is something that many expats are hungry for right now.

So, it’s with great joy that Open Farm Community (OFC) has launched a new ‘Farm Feast’ menu full of dishes packed with ingredients that are sustainably produced and humanely farmed from trusted local suppliers and vegetables handpicked from their on-site garden.

The new family-style tasting menu was conceived on the back of increasing dine-in restrictions and pandemic fatigue. Eating at home can feel monotonous, dining out can feel stressful. With this in mind, founder Cynthia Chua worked with head chef Oliver Truesdale to create ‘Farm Feast’. Offering hearty and healthful meals in a relaxed setting, the aim is to reignite the fun of restaurant dining and to bring people together through communication and communal food (like the good ol’ days).

The relaxed setting at OFC works from the get-go. My friend and I both arrive for dinner after a busy day, and the twinkly fairy lights, warm tropical breeze, and our table being on the outdoor deck in between the actual crops works magic on us. With a glass of natural wine in hand (they host over 1000 organic and biodynamic wines from around the world), we are good to go.

We keep our set-menu pescatarian, keen to see the veggies sparkle as the stars of the show. The bar begins high with Cauliflower Wings (shaped like chicken drumettes) which are coated in an addictive tamarind miso sauce and sprinkles of sesame and green onions. Every flavourful bite feels gently chewy on the outside and melt-in-your-mouthin the middle (and also, nothing like cauliflower!). The SG Grown Radishes feel completely unique here in Singapore and present a raw crunch of purple, accompanied by lashings of cultured cream and a sourdough crumble. Locally sourced pumpkins come smashed with splashes of wild honey, mustard and seeds for a nutty crunch.

Fresh Seared Hokkaido scallop medallions arrive atop a creamy

Hokkaido corn puree seasoned with ground black lime and a hit of wasabi. The house-farmed OFC Farm Sweet Corn - blistered till sweet and served with a dip of green peppercorn, shimichi and olive oil - makes us forget that meat exists altogether.

While we’re reliably informed that the Grassfed NZ Short Ribs, doused with mole sauce and three treatments of local onions, is a firm favourite, we’re hooked on herbage. The steamed Tiberias Barramundi fillet in smoked mussels cream, smoked ikura and puffed pulut hitam, is chunky, light and boasts an Asian familiarity without being overpowering.

Integral to the experience are the accompaniments. All orders come with Ancient Grains and Seeds, and house-made pickles such as QJ’s Kimchi - a take on the Korean staple that ferments the likes of broccoli stems and melon rinds in spice.

Closing the feast, we cleansed our palates with a refreshing Cucumber Sorbet before nose-diving into a decadent chocolate dessert made from Single Origin beans.

VERDICT: Gather a gang together for the communal sharing of wholesome dishes that provide a taste of great food and freedom. Just don’t expect me to give you any of my Cauliflower Wings.

Open Farm Community’s Farm Feast caters to all dietary requirements and requires the whole table’s participation starting at S$88 pp from 6pm-9pm daily. Dishes change seasonally.

We embraced Mother Nature at Open Farm Community where their new communal Farm Feast and fabulous organic wine selection make a meal to remember.

PINEAPPLE AND COCONUT GOLDEN GALETTE

Pineapples are auspicious during CNY as they symbolise wealth and good luck. Don’t mind us as we dive into several servings of this dessert by Baker & Cook.

ROUGH PUFF PASTRY

250g bread or strong flour 1 tsp salt 220g butter 1 tsp lemon juice 150ml cold water

1. Place the flour and salt in a large bowl. Break the butter into small chunks (1cm x 1cm), add them gently to the flour, making sure not to break the pieces up. 2. Add cold water and mix until you have a dough mass. Use your hands to form a rectangle. 3. Place the dough onto a floured work surface and roll in one direction until you have a length of around 50cm x 20cm wide. 4. Keep edges straight and even. Don’t overwork the butter streaks; you should achieve a marbled effect. 5. Fold the top third of the dough down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out to the same length. Fold as before and repeat a total of three times. Cover with cling film and let it sit for at least one hour or overnight.

CREME PATISSERIE (MAKE THE DAY BEFORE)

4 egg yolks 1 tsp vanilla Zest 1 orange 250ml whole milk 50g granulated sugar 20g cornflour 1. Bring the milk, vanilla and orange zest to the boil in a saucepan. While waiting, beat the four egg yolks together with the sugar and the cornflour in a mixing bowl. 2. Pour the hot milk over the mixture while whisking the whole time. 3. Return the mixture to the saucepan and bring it back to simmer, whisking until it thickens. Remove from the heat and allow to cool.

EGG WASH 1 whole egg 1 tblsp milk Mix together and use as required. APRICOT GLAZE 100g apricot jam 4 tablespoons water

Place jam and water in a saucepan and bring to the boil. Strain through a sieve and brush on the tart while both the glaze and tart are hot.

“This pastry is perfect for Chinese New Year as it reminds me of the golden ingot and the pineapple fruit symbolises wealth and prosperity. The all-butter crust of this pastry is crisp and complements the sweet and juicy burst of flavour from the pineapple chunks” – GROUP EXECUTIVE CHEF JENNA WHITE AT BAKER & COOK GROUP

METHOD

1. Preheat the oven to 220°C. 2. Gently roll your pre-made Rough Puff

Pastry dough onto a floured work surface and make a square 33cm x 33cm, ensuring a thickness of 3–4mm. 3. Cut the dough into 8cm x 11cm rectangles, using a knife to create small indents around the border for a little decoration. 4. Pipe the Creme Patisserie cream in a zigzag motion into the middle of the dough, taking care not to cross the border lines. Top with 6 pieces of canned pineapple (1 pineapple ring is cut into 4). 5. Cover the border with pre-made Egg

Wash and bake in the pre-heated oven for 18–22 minutes or at least until golden. 6. Remove and cool completely. 7. Using a blow torch, gently torch the pineapple pieces then coat with the

Apricot Glaze. Sprinkle with toasted coconut flakes and edible flowers.