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A U S T R A L I A N A N D N E W Z E A L A N D A S S O C I AT I O N
THE AUSTR ALI AN & NEW Z EALAND ASSOCIATION July 2019
Singapore
Food& Drinks edition
Cool Scoops – Singapore’s Best Ice Creams Check Out Jewel Changi Chef Interview: Justin Quek Delicious Recipes Truffle Season in Italy
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E DI TOR’S NOTE
WELCOME “Sink your teeth into this issue, and savour every flavourful bite.”
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henever a friend asks what I love about living in Singapore, food ranks high on the list of this small island’s many attractions. From the humble $3 hawker chicken rice, to sizzling satay by the sea, fine dining with a glittering view, or slurping dumplings with a crowd - this city sure knows how to satisfy my every gastronomic whim. I always look forward to editing ANZA’s food and drinks issue, so I have an excuse to try even more local dishes, and find out more about the chefs, foodies and entrepreneurs who make Singapore’s food scene one of the most eclectic and exciting in the world. This month, I tracked down some creative locals making their mark in the F&B arena, including young ice cream visionary Yvonne Kwek, who’s literally scooping the nostalgic flavours of Singapore into a cone, and pioneering celebrity chef, Justin Quek, whose Franco-Asian style of cooking impressed me so much during a recent media tasting, that I simply had to include him in this issue. Then there are the Aussies and Kiwis who are blazing their own trail through the kitchens of Singapore. From Baker &
THE ANZA TEAM THE AUSTRALIAN AND NEW ZEALAND ASSOCIATION 47A Kampong Bahru Road, Singapore 169361 Hours: Mon–Fri, 9am–5pm +65 6223 7992 www.anza.org.sg facebook.com/anzasingapore @anzasg
Cook’s Head of Development, Jenna White, (who taught me how to make the perfect Afghan cookie!), to husband and wife team Rishi Naleendra and Manuela Toniolo, who met in a Melbourne restaurant 14 years ago, and are now the owners of hot new eatery, CHEEK BISTRO. On the drink’s scene, we pulled up a bar stool at Idlewild and chatted to New Zealander Andy Griffiths, who shared his favourite rum cocktail, dubbed ‘The Filth and the Fury’. We’ll take a round of those! Sink your teeth into this issue, and savour every flavourful bite.
Pip Harry, Editor editor@anza.org.sg
GENERAL MANAGER & SPONSORSHIP Kerry Low gm@anza.org.sg
ADVERTISING Deborah Gillies marketing@anza.org.sg
EVENTS Helena Biggin events@anza.org.sg
ACCOUNTS Ellie Mills accounts@anza.org.sg
WEBSITE Geoff King web@anza.org.sg
ADMINISTRATION Kerry Abdallah admin@anza.org.sg
COMMUNICATIONS & MEMBERSHIP Trudy Nearhos membership@anza.org.sg
ADMINISTRATION Mandy Reinders-Hall info@anza.org.sg
DESIGN Christina Lim design@anza.org.sg
ADMINISTRATION Janice Burns info@anza.org.sg
@anzasingapore linkedin.com/groups/ANZA-Singapore
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FOOD & DRINKS EDITION 48 FEATURES 22 JUST IN CASE
Celebrated chef Justin Quek shares his passion for travel, hawker favourites and Franco-Asian cuisine.
24 READY, STEADY, COOK!
Discover more about Singapore’s thriving food scene by taking one of these fun cooking classes.
26 COOL SCOOPS
Karola Clark interviews ice cream entrepreneur Yvonne Kwek about her locally flavoured store, The Humble Scoop.
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34 LOVE FOOD, NOT WASTE
Find out how global hotel operator, Accor, is planning to reduce food waste by 30% by 2021.
38 GOURMET COUPLE
ANZA members Phil and Cindy Henwood share their Singapore food story.
40 CHEEKY BUSINESS
Michelin star chef Rishi Naleendra talks to ANZA about his playful new offering, CHEEK BISTRO.
42 FISHWIVES TALE
The Fishwives director Rebecca Forwood reveals more about her passion for delicious, sustainable produce.
44 A TRUFFLE STORY
Rafael Dalmau heads to Alba in Italy for the famed white truffle season.
48 MAGICAL MALDIVES
Pip Harry wins the door prize of a lifetime and heads to the Maldives for an unforgettable family trip.
REGULARS 01 04 06 08 10 12 14 16 18 30 32
Editor’s Note President’s Message Post It Partner’s Page What’s On Australian High Commission New Zealand High Commission ANZA Action Check Out – Jewel Changi Out & About: Biggest Morning Tea ANZA Tours
52 ANZA Click! Photography 54 Hotspots 56 Tastebuds 57 Tuckerbox 58 Soul Fuel 59 Wandering Yogi 60 ANZA Groups, Mahjong 62 ANZA Sports 68 Membership Benefits 70 New Members/Classifieds 72 10 Minutes With…
the fine print ANZA will not be liable for any consequential loss or damage occasioned by the failure of any advertisement to appear due to any cause whatsoever, nor does it accept any liability for error in any advertisement published or its failure to appear on a specific date. ANZA does not endorse or promote any product, service, or view offered through any advertisement, community service notice, or club or group activity that may appear in the magazine, nor does it accept responsibility for any specific advice or opinions offered by contributors or writers, and any subsequent reliance on such advice or opinions by its readers. ANZA magazine permit number: MCI (P) 165/03/2018.
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PRESI DENT ’S MES S AG E
G’DAY AND WELCOME TO JULY!
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his month is our food and drinks issue and there’s plenty to inspire everyone to grow, cook or taste something new. The food culture in Singapore is one of the greatest advantages of living here. When I first arrived, I truly discovered the joy of food, as well as the desire to embrace new flavours. Even the simplest of daily routines, like grabbing a coffee, has exploded with culinary options. It wasn’t that long ago that Starbucks was the only half decent coffee you get in Singapore (and that’s certainly questionable!) Now, the city is teeming with cool cafes, not to mention fine dining restaurants and hip bars. Jo and I recently returned from Taiwan, where we celebrated our son Ashleigh’s 100 day birthday with Jo’s family. It was a gorgeous occasion and delightful to spend some quality family time together. As always when we head to Taiwan it’s brilliant to explore the local cuisine. I absolutely love Dan Bing, one of the most common breakfast options in Taiwan. It’s a Taiwanese egg crepe roll with various filling options and thick soy sauce drizzled over it. Yummy! The Night Markets are also superb for various food options. Popcorn Crispy Spare Rib is a favourite. They look just like popcorn chicken but made with pork. Crispy batter outside but juicy and tender inside, sprinkle with white pepper powder and off you go. For dessert, Dohua (tofu pudding) is a great option. It forms as the soymilk changes into curds when it cools down, then gypsum powder is added. It’s often served with sweet toppings, such as cooked peanuts, red beans, green beans and tapioca and brown sugar syrup. In the winter, you can enjoy it warm with ginger. As we enter the mid-way mark of the year (Wow! Already?) I wish everyone a safe and enjoyable school holidays, wherever in this big beautiful world you are travelling to. Keep smiling and keep embracing the foodie adventure that Singapore and our surrounding countries provides.
PJ Roberts, President
ANZA EXECUTIVE COMMITTEE CO-PATRONS His Excellency Bruce Gosper, High Commissioner for Australia | Her Excellency Jo Tyndall, High Commissioner for New Zealand CHARITIES PATRON Antonia Kidman
President PJ Roberts
Vice President Adam Martin
Treasurer Zenaida Bharucha
Executive Secretary Mark Neo
Community Services Coordinator Andrew Wratt
Membership Secretary Megan Kinder
Committee Member Philip Simmonds
Committee Member Don Northey
Committee Member Tristan Perry
Committee Member Lee Carsley
Committee Member Danny Tauroa
Committee Member Louise Jones
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Joint Sports Coordinator Sommer Dunham
Joint Sports Coordinator Marnie Watson
July 2019
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POST I T
POST IT
K E E P U P -T O - D AT E W I T H T H E A N Z A C O M M U N I T Y E A C H M O N T H AT A N Z A .O R G . S G
BIGGEST MORNING TEA
TALK TO US
“What a fantastic day. As well as our sponsors, venue hosts and prize donors, we couldn’t have done it without the support of volunteers. Everyone contributed and helped to make the day a success for the Singapore Cancer Society.”
SUPERBALL “Excellent night from ANZA, as always - we’re so proud to be part of the ANZA community, and also so proud of the AIS student band who performed a brilliant (and really professional) set at the cocktail reception!”
– Sue Chamberlain
- Australian International School, via Facebook
“What an amazing event, well done to everyone involved.” - Drew Wratt, via Facebook
ANZA SCOUTS ELECTION DAY SAUSAGE SIZZLE “The ANZA Scouts really did a wonderful job and took their duties very seriously! They were the stars of the show. Well done ANZA Scouts, love your work.”
“Thank you for organising the lovely Biggest Morning Tea yesterday at the Australian High Commissioner’s Residence. The mood was very welcoming and the guest speaker with his positive outlook was a tonic.”
– Suse Lyons, via Facebook
MEET A FEATURED PARTNER
NICK WHALAN Senior Private Wealth Manager, Select Investors
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Why is Select Investors a good fit for ANZA? We love to be part of exciting social events and programs within the Australian & New Zealand community. What do you offer expats in Singapore? We are a full suite Wealth Management Company with deep expertise in advising Australian expats or those with Australian interests. Our service proposition entails Wealth Management, Tax Consulting & Succession Planning, specific to Australian needs. What ANZA event do you most enjoy? Whisky & Watches is my favourite. I like that the event is intimate and provides a unique experience. What is your favourite place to relax in Singapore? I enjoy sitting on the Marina at Sentosa cove sipping a coffee and watching the yachts sail past. What is your one tip for people new to Singapore? JOIN ANZA! There is an amazing range of social events, sports and hobby activities available. My wife and I joined ANZA on arrival to Singapore and whilst attending various events we met many new friends we’re still very close with four years later.
– Raelene Tan
DID YOU KNOW? The birthday of His Majesty the Sultan of Brunei will be celebrated as a public holiday on Monday, 15 July, with many parades, fireworks displays and other activities continuing for two weeks. A good time to visit Brunei. – Raelene Tan
GOT SOMETHING TO SAY? Email us at info@anza.org.sg or comment on our Facebook page facebook.com/anzasingapore
STAY CONNECTED WITH ANZA! facebook.com/anzasingapore @anzasg @anzasingapore linkedin.com/groups/ANZA-Singapore
July 2019
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ANZ A PARTN ER S
THANK YOU TO THE FOLLOWING ANZA PARTNERS, VALUED GREATLY FOR THEIR CONTINUED SUPPORT OF THE ASSOCIATION. PLATINUM PARTNERS
GOLD PARTNERS
Overseas Money Transfers
Bridging Currency Borders
SILVER PARTNERS
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July 2019
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LADIES NIGHT ++ $9 ks Drin
WEDNESDAY 17 July 6.30-9.00pm ThE BlAck SWAN 19 cecil Street, Singapore, 049704
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WHAT’S ON
A MAGIC RIDE
GARETH JACOBS steals the show playing the irrepressible Genie in the stage show Aladdin, which flies into Singapore on 21 July. He talks to ANZA about taking on the iconic role in the hit musical. What do you love most about playing the Genie? That I get to act like a giant kid every night, make people laugh and have fun. I‘ve always been told “laughter is the best medicine”, and I truly believe that! Describe the cast chemistry? The cast and crew of Aladdin is like one big family. We are so unbelievably close and have such an amazing chemistry which translates onstage.
Favourite moment for your character on stage? The opening number of the show: Arabian Nights. It’s the first time the audience gets to see the magical world that is Agrabah, and I act like the private tour guide into this mysterious, yet fabulous city. Why has Aladdin stood the test of time? Because of the amazing storyline, the fact that each character goes on a journey to make them a better person, and also the
friendships and bonds that are formed between each character. Three wishes you would grant yourself? 1. For my family and friends to be healthy and happy in their lives. 2. That the world could be a better place for everyone. 3. To eat whatever I want and not have to worry about the consequences. How do you have fun outside the show? My biggest passion outside of the show is sleep! The role of Genie is very taxing on the mind and body, so I do enjoy my rest and relaxation times. But apart from that, I enjoy getting out to see live music and enjoying good food with friends. What do you miss most about Australia on the road? My family and friends. They are my biggest supporters and being away from them for extended periods of time can be really tough. The great thing is knowing that my “Aladdin family” are always there if I need someone to rely on! What do you want to do in Singapore? I’m excited to get some good Chilli Crab and delicious Xiao Long Bao when I arrive!! You’ve done cruise ship work – what’s been your favourite port? I have done cruise ship work! It was such a special part of my life that allowed me to see some extraordinary places. My all-time favourite place would have to be Copenhagen, Denmark. It was one of the most stunning cities I’ve ever explored!
21 JULY – 1 SEPT
ALADDIN, THE HIT BROADWAY MUSICAL Breathtaking sets, jaw-dropping special effects, over 300 lavish costumes and a fabulous cast bring the magic of Disney’s Aladdin to life on stage. You’ll be singing along to all the songs from the classic Academy award winning film, including Friend Like Me, and A Whole New World. Tickets from $68, Sistic. 10 anza
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BALLET UNDER THE STARS 2019 Established by Singapore Dance Theatre (SDT) in 1995, these outdoor dance performances light up historic Fort Canning Green. Don’t miss this graceful, powerful dance display in a stunning natural environment.
28 JULY
SINGTEL-SINGAPORE CANCER SOCIETY RACE AGAINST CANCER 2019 Angsana Green, East Coast Park. Organised by Singapore Cancer Society (SCS), the Singtel-Singapore Cancer Society Race Against Cancer raises funds to drive SCS programmes and services. Take part in a 5.5km, 10km or 15km race along the East Coast Park. raceagainstcancer.org.sg
17 JULY LADIES NIGHT
25 JULY PETERSONS PRIVATE WINE TASTING
ANZA.ORG.SG
THE SINGAPORE FOOD FESTIVAL 2019 The annual Singapore Food Festival is a feast for food lovers. Head to the outdoor food festival, STREAT, on 12-13 July at the Promontory and celebrate the best of Singapore’s local talents, flavours and cuisines. Plus, enjoy a wide range of tours, tastings, demos, and chefs’ tables. singaporefoodfestival.com
28 JULY
SHEENA EASTON “FOR YOUR EYES ONLY” Gateway Theatre Fresh from her critically acclaimed London West End leading role on 42nd Street, pop royalty Sheena Easton makes a rare appearance in Singapore for a solo show. Hear hits Morning Train, Modern Girl, Telefone, We’ve Got Tonight, and the James Bond theme For Your Eyes Only. Tickets from $108, Sistic.
20-21 JULY
INTERNATIONAL CHAMPIONS CUP National Stadium Four of Europe’s top football clubs play in this fun friendly. Catch Manchester United vs Inter on Saturday and Juventus vs Tottenham Hotspur on Sunday. Tickets from $38, sportshub.com.sg
Inter legend Francesco Toldo
5 -14 JULY
12- 28 JULY
Marina Bay Sands
Paul Ng
MUMMY’S MARKET BABY FAIR Singapore Expo Hall 5 Got a stork delivery on the way? Head to Southeast Asia’s biggest baby fair and browse a dizzying array of baby products, including strollers, car seats, cots, carriers, slings, toys, and maternity care. Attend pregnancy and breastfeeding seminars and meet other expectant parents. babyfair.mummysmarket. com.sg
Coming Soon:
16 AUG
(7PM, 9.30PM) TREVOR NOAH LOUD AND CLEAR The Star Theatre Trevor Noah has hosted numerous television shows in his homeland South Africa, including two seasons of his own late-night talk show Tonight with Trevor Noah. He made his US television debut in 2012 on The Tonight Show with Jay Leno and in 2015 he was named host of The Daily Show, taking over the role from legendary Jon Stewart. Catch his intelligent, laser sharp humour right here in Singapore. Tickets from $108, Sistic
UNTIL 22 SEPT
WONDERLAND ArtScience Museum Fall down the rabbit hole into this immersive film exhibition celebrating Lewis Carroll’s timeless tale. Explore how Alice’s adventures inspired groundbreaking animation, evocative storytelling and technological development. July 2019
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AUSTR ALIAN HIG H C OMMIS SION
BROCCOLI LATTES AND CARROT SNACKS HELPING REDUCE FOOD LOSS THIS MONTH, THE AUSTRALIAN HIGH COMMISSION HIGHLIGHTS INNOVATIONS IN THE AUSTRALIAN FARMING INDUSTRY, FOCUSED ON REDUCING CROP WASTE.
O Australian High Commission Singapore 25 Napier Road Singapore, 258507 Tel 6836 4100 Fax 6737 5481
STAY CONNECTED Follow us on Facebook: facebook.com/ AustraliaInSingapore LinkedIn: linkedin.com/ company/ahc-sg Twitter: @AusHCSG
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ver one-third of all food produced globally is lost or wasted. In Australian households alone, four million tonnes of food is wasted every year. That food takes water and energy to produce, transport, prepare and sell. And all these resources are wasted – not just the food - when we throw it in the bin. Waste occurs all the way along the chain, from farms to supermarkets and households. But CSIRO, Australia’s national science agency, and Hort Innovation, the Australian horticulture industry grower body, are looking at new and creative ways to use produce from the farm. It could help reduce food loss on farms, create new revenue streams for farmers and at the same time pack extra veggies into our diet.
Powder power
On a broccoli farm, the heads are usually separated from the leaves and stalks, which are ploughed in as a fertiliser replacement. ‘Ugly’ broccoli that looks imperfect, but is still safe to eat and nutritious, won’t make the cut either. The researchers have developed a process to make broccoli powder that could help rescue lost veggies. The 100 per cent broccoli powder is made from whole broccoli, with nothing else added, and produced using a combination of pre-treatment and drying processes to retain the natural colour, flavour and nutrient composition of fresh broccoli. Broccoli contains protein, fibre and healthpromoting bioactive phytochemicals, making it an ideal candidate for being turned into a powder ingredient. The powder packs a healthy punch with approximately one serve of your five a day vegetables in every two tablespoons of powder. And it’s not just broccoli – they’ve also developed carrot, cauliflower and beetroot powders as well.
How the powders could be used is limited only by your imagination. They could go into smoothies, dips, soups, baking, and of course as a way of hiding vegetables from fussy kids in meals. Australia’s largest broccoli grower, Fresh Select, has teamed up with the researchers to help develop the powders and potential commercial applications. The company also sees this as an option to produce value-added vegetable ingredients for the lucrative functional food market.
Broccoli lattes?
You might have heard about the latest coffee craze, broccoli lattes. They might not be everyone’s cup of tea and as you can imagine the team received mixed reviews about the green, nutrient-rich coffees with added broccoli powder. So while the lattes themselves might not take off, they’ve also used the powder to make extruded ‘Twistie’-like snacks, with a high vegetable content. Parents and even kids thought they were a very tasty way to help bump up their veggie intake. Smoked paprika carrot snacks or chilli and garlic broccoli snacks anyone? The next steps are to take the powders into further product development and consumer sensory evaluation trials to see if it’s a product you might actually see on the supermarket shelves or in your coffee cup into the future.
July 2019
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NEW ZEAL A N D HIG H C OMMIS SION
A DAY IN THE LIFE OF HIGH COMMISSIONER JO TYNDALL ONE LUCKY STUDENT GAINED AN INSIGHT INTO A BUSY DAY IN THE LIFE OF A HIGH COMMISSIONER IN SINGAPORE. Sixteen-year-old Tanishka Trivedi from Overseas Family School wondered what a High Commissioner’s job was like, and was lucky enough to have her questions answered in the best way possible – by shadowing our High Commissioner Jo Tyndall for a day. Here’s what Tanishka had to say of her experience with us: “After the enriching experience I had with the kind Ms.Tyndall, I’m more aware of the responsibilities, work environment and struggles that a leader has to brave through a day. My day with Ms.Tyndall showed to me that it isn’t all glamorous. There are fancy lunches, meeting with very esteemed people and high recognition but one has to be very up-to-date on political situations, be able to deal with social issues elegantly and always be very careful of what is being said and how it is being said. This amazing experience has encouraged me to work harder in the right direction!”
New Zealand High Commission Singapore One George Street, Level 21-04 Singapore 049145 Tel 6235 9966 Fax 6536 8180 nzhc.sin@mfat.govt.nz
VENTURE FROM THE SKY
STAY CONNECTED Follow us on Facebook: facebook.com/ NewZealandinSingapore Register when travelling: safetravel.govt.nz Find out more: mfat.govt.nz/singapore
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In May, New Zealand Trade and Enterprise (NZTE) proudly presented Venture from the Cloud – Singapore 2019, a premier investment forum showcasing cutting-edge New Zealand companies looking to develop a stronger presence in Asia. The event was part of a week-long programme designed to match New Zealand entrepreneurs with potential business partners in Singapore. Things got off to a great start with a holographic appearance by Prime Minister Ardern! Over 100 Singaporean investors attended and were immersed in the best New Zealand has to offer – from delicious food and beverage and welcoming hospitality of our people, to a first look at some of our most innovative companies.
ANZ AOTEAROA BALL Join us for a very special edition of the ANZ Aotearoa Ball. This year the ball’s theme, Slice of Heaven, celebrates all that Aotearoa has to offer, and will take you on a journey of iconic Kiwi moments and achievements through exceptional food and entertainment. The ball promises a star-studded line-up of Kiwi talent with the Modern Maori Quartet, and Jayson Norris as our musical guests. As always, the ball will also bring you the finest Kiwi food, wines and craft beers, and will feature a New Zealand art gallery and silent auction for the second year running! The ANZ Aotearoa Ball will be held on 31 August 2019 – get your tickets at nzchamber.org.sg
July 2019
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gourmet over the
Sown, Sealed, Delivered - To You BRINGING YOU GOURMET GOODIES FROM ALL AROUND THE WORLD We represent happy farmers / producers who take exceptional pride in the produce they are so passionate about. While they might not be able to produce large commercial batches, you can be assured that you are receiving only the finest product – Made with Love. Shop online for our specialty produce from Australia, Italy, Spain, Japan and more. Check out our newly revamped e-store for our latest products!
CHECK OUT OUR FULL RANGE AT WWW.LIMWOODGOURMET.COM Limwood ANZA July19 HP Selected.indd 1
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Black & White Private House tour & Wine tasting
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Taste fine wines in one of Singapore’s stunning heritage Black & White houses. A leading heritage expert will lead you on a tour of the house, revealing the fascinating history behind Singapore’s iconic buildings. Enjoy tastings of six hand-curated wines from Pop Up Wine, and a discount of up to 30% on purchases made on the night.
by
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Thursday 29 augusT 6.30pm – 8.30pm (address advised upon confirmation) MeMber $55 / NoN MeMber $65 e ve n t
s Pon s or :
To book your TickeT visiT anza.org.sg
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A N Z A AC T IO N
RONALD MCDONALD HOUSE CHARITIES –
HAPPY WHEELS CART
ANZA Action’s SUZANNA POMEROY reports on Ronald McDonald House Charities (RMHC) latest initiative – the Happy Wheels Cart – which brings snacks and smiles to seriously ill kids and their families. each lasting three hours. There are three volunteers per shift so you will be supported by a team. Volunteering in the Ronald McDonald House and family room involves a minimum three month commitment, volunteering at least twice a month for four hour shifts.
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n 2013, RMHC Singapore opened its first Ronald McDonald House at National University Hospital (NUH), which is a temporary and very special “home away from home” for families of seriously ill children being treated at NUH. Subsequently, RMHC has also opened their family room at NUH which exclusively serves families of children who are receiving treatment in the Paediatric Intensive Care Unit. Here, families can have a place of respite, allowing them to rest and recharge in between caring for their hospitalised children. RHMC has a second family room at the Institute of Mental Health. RMHC Singapore recently launched the Happy Wheels Cart, which aims to create a positive experience through treats and smiles for children and their families during their visits to the centre. The initiative also aims to educate more families about RMHC Singapore and how the charity supports children and their families on their healing journey. At least twice a week volunteers of RMHC manage the Happy Wheels Cart
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and offer simple snacks and drinks. ANZA member, and RMHC volunteer, Nicky Renwick was involved with the charity previously in New Zealand. Now in Singapore she regularly volunteers in the house by manning the front desk and assisting families who have children in the Intensive Care Unit. Nicky also supports the Happy Wheels Cart in the outpatient wards, by offering tea, coffee and snacks for any waiting families. “The kids especially love the snacks and parents enjoy a hot drink while waiting,” says Nicky. “The kids are sometimes shy, but always go away smiling when they get a treat. Volunteering with Ronald McDonald House is a really positive experience. It is happy and friendly, and I really enjoy helping out and talking to all different types of people”. VOLUNTEERING WITH RHMC You can volunteer with the Happy Wheels Cart programme by giving your time at NUH for two shifts per week,
DONATING FOOD TO RHMC For a month’s distribution on The Happy Wheels Cart RMHC needs between 150 and 200 pieces of each food and drink item, such as Milo and Ritz Crackers. There is also an opportunity to support the “Oncology Happy Snack Pack” programme which supports young patients undergoing day chemotherapy treatment or other outpatient care. RMHC accepts individually packed items that have an expiry date more than six months from date of donation. These might include individually wrapped Ribena or Milo packs, gummies and lollipops. Find out more about how you or your organisation could volunteer or support these programmes by contacting anzaaction@anza.org.sg.
“Volunteering with Ronald McDonald House is a really positive experience. It is happy and friendly, and I really enjoy helping out and talking to all different types of people” - Nicky Renwick, ANZA member and volunteer
July 2019
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The Informer GuIde To workInG In SInGapore
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top compliance tips for small businesses
aam advisory 138 market Street, #06-01 CapitaGreen, 048946
GueST Speaker katherine chapman cslb asia
organiser
memBerS: $25
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non memBerS: $35
partner
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CHECK OUT
Jewel is the word on every Singapore foodie’s lips, with dozens of buzzy eateries setting up shop in the swanky Changi development. Pip Harry heads east to check out what’s on the menu.
JEWEL CHANGI FOOD SPECIAL LEVEL 3
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Courtesy of Jewel Changi Airport
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CHE CK OUT
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1 SHAKE SHACK #02-256 Finally making its debut in Singapore, iconic American fast food chain Shake Shack has opened a wildly popular flagship outlet in Jewel. Expect to brave heavy queues if you plan on sampling their upmarket burger fare. On the menu are legendary shakes in flavours like Salted Caramel, Peanut Butter and Pandan; Shack, ‘Sroom and SmokeShack burgers; or other menu items like hotdogs, concrete frozen custards, and melty cheese fries.
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BURGER & LOBSTER #05-203 London’s Burger & Lobster has come to Singapore, selling their famous Lobster Roll - chunks of fresh lobster meat, tossed in a Japanese mayo and topped with chives in a signature toasted brioche roll. With fries and salad, it’s a wallet lightening $40, but fans say the roll is totally worth, er, shelling out for. The seafood focused menu also features sambal glazed lobster, burgers and sides.
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Lady M is the pioneer of the Mille Crêpe cake – layers of thin French style crepes and fluffy cream. Sink your fork through no less than twenty whisper-thin layers of handmade crepes, with delicate flavours like Green Tea, Passionfruit, Coconut, Pistachio, Rose, and more. There are other cakes on offer, but it’s the Mille that people line up for.
The rumours are true, this Bali favourite has landed at Changi, with building underway for a Sentosa beach club opening later in the year. The focus here is on quality meats, great burgers and bar bites, with fun cocktails and a house beer thrown in. For our money, you’d be better off skipping the Shack Shake queues and coming here for a quality burger, steak or rack of lamb.
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3 EMACK & BOLIO’S #B2-234 Hailing from Boston, Emack & Bolio’s is famed for their creative flavours and outrageously adorned cones – choc dipped, or marshmallow with Oreos, Rice Krispies, Fruit Loops, or Fruity Pebbles. Go with a basic like Vanilla Bean Speck or Lemon Sorbet or lick wilder flavours like Chocolate Salted Peanut Butter Cup or Cosmic Crunch. Be warned, prices are steep at $15.50 for two scoops with a fancy, insta-worthy cone.
Slurp award-winning noodles at the world’s first Michelin-starred ramen eatery. Chef Yuki Onishi has perfected the Japanese favourite with his signature Shoya ramen, served in a soy-based broth with a tender slice of char sui pork, bamboo shoot, leek, pureed green olives and white truffle oil. The Miso version is also really good with pan fried corn, bean sprouts, hot sauce, oil and watercress.
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RUMOURS BAR & GRILL #05-207
LADY M #02-253
TSUTA #02-242
EGGS & THINGS #03-227/228 This breezy Hawaiian brunch export was originally established in 1974 in Waikiki by founders, Jerry and Jan Fukunaga. This branch specialises in fluffy pancakes and waffles, as well as a raft of eggs benedict options, omelettes, French toast and meat and egg dishes. You can even try Hawaiian delicacies like Spam (canned ham) and healthy poke bowls.
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TONITO #02-248 Chef Daniel Chavez, the co-owner and chef of OLA Cocina del Mar and TONO Cevicheria is behind this bright new restaurant. Tonito specialises in comfort Latin American food from Peru, Mexico, Argentina, and Brazil. Grab some tacos, quesadillas, Latino sandwiches, soups and salads, or hearty grilled meats and skewers. Pair with an excellent margarita.
SAMA SAMA BY TOK TOK #03-225/226 Sama Sama means “you’re welcome” in Indonesian and this is certainly a friendly little restaurant. Savour dishes from around Indonesia, including the whole red snapper grilled with shrimp paste and sweet soy sauce; authentic satays; Soto Ayam spicy chicken soup; house made sambals; and Es Chendol dessert with pandan jelly, jackfruit, coconut milk and palm sugar.
JEWEL CHANGI AIRPORT IS LOCATED AT TERMINAL 1, 78 AIRPORT BOULEVARD, SINGAPORE 819666 jewelchangiairport.com
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G.
SG
TI SA CKE AN L T ZA E N S O .O O N R W
PROUDLY PRESENTED BY CROSSBRIDGE CAPITAL
The Annual ANZA
MELBOURNE CUP Race Day
TUESDAY, 5 NOVEMBER 2019
10AM-3PM AT THE SINGAPORE TURF CLUB
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100% of funds raised from the charity prize draw goes to Riding for the Disabled Singapore. Dig deep, win big and donate to a worthy cause. THE LINE-UP
10.00am
The Pavilions Hotels and Resorts’ Fashions on the Field registration Sparkling Wolf Blass and canape reception
11.00am
Tips for the Melbourne Cup from Patrick Taylor, ANZA Secret Men’s Business
11.10am
The Pavilions Hotels and Resorts’ Fashions on the Field Prelims
2.40pm
NOON
The Melbourne Cup – Live – All Eyes On The Screen
12.30pm
Main course served
1.00pm
The Pavilions Hotels and Resorts’ Fashions on the Field Prelims
3.00pm
Departure to the After Party at Bar Rouge, Swissotel
2.10pm
The Pavilions Hotels and
Resorts’ Fashions on the Field Finals
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18/6/2019 2:53:58 PM
Just inCase Celebrated chef JUSTIN QUEK is famed for his expertise in French fine dining and his deep understanding of Asian cuisines. Known as Singapore’s pioneer celebrity chef, Quek is passionate about Franco-Asian cuisine and travelling the world to explore new flavours. He talks to ANZA about creativity and cooking. How do you balance life as a chef and home life? I find balance by having two families. My restaurant family is my team and I enjoy spending time with them by guiding and teaching as well as collaborating on new dishes and finding exciting ways to share our culinary passion. On my off days, I prefer to stay at home and cook simple meals for my family. Or perhaps entertain some friends from time-to-time.
What’s your favourite food neighbourhood in Singapore? Currently, my favourite neighbourhood hangouts are Lorong 35 Duck Rice, Lorong 32 Desmond Creations for homestyle Cantonese food, or Geylang Serai Kumbing Soup. Or if I have a craving, Aoki Japanese is my favourite fine dining. 22 anza
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San Sebastian, Spain.
How would you describe your food? Clean flavours, using only top ingredients, all the while blending French and Asian styles.
Why does this fusion style interest you? There’s a unique feeling I get when I try new dishes. Something will speak to me and I know that I can add a fresh new flavour to enhance the recipe - for example using European meat but braised in an Asian style. This style has always been at my core – I have an Asian heritage, but my French culinary training will kick in. That still excites me about cooking.
Where is your favourite food city in the world? San Sebastian in Basque Country, Spain. I love to spend my time there discovering new pintxos (tapas) bars which I haven’t sampled yet, and enjoying the evenings with a mug of cider and a view of the Playa de la Concha beach.
Do you have any food connections to Australia or New Zealand? I have some very close friends in Australia and New Zealand. I’m very fond of the food scene in Australia, its great ingredients and many talented chefs. Chef Tetsuya Wakuda is one of my favourites and a great person to have a chat with. I’m looking forward to exploring more of New Zealand. I’ve only travelled to Marlborough for food and
JustIN interior
“I find inspiration as a result of my travels and cuisines I’ve sampled.” – Justin Quek
wine events, but I’ve fallen in love with the quality of seafood and lamb.
Favourite hawker dish? My favourite hawker food is a good Indian rojak, kumbing (mutton) soup, and Hokkien noodles.
What food were you raised on? When I think of my childhood, I will always recall my grandmother’s cooking. I came from a Chaozhou family (a city in the eastern Guangdong province of China), so our staple food was porridge with soya braised pork belly, steamed fish, and preserved vegetables.
What’s one piece of wisdom you would offer a young, rising chef? My go-to advice for any young chef is learn your basics well, they will be the foundation you build your career and passion on. Stay in a workplace for at least two years before moving on, so that you can get a feel for this industry. There will be highs and lows, but you’ll continue to do it because of the love.
If you could sit down to eat with any chef, who would it be? I would love to have a meal with Chef Ferran Adria, he has inspired me a lot, especially his philosophy on gastronomy.
What are your passions outside of food? Travelling and wines.
What are the secrets of surviving as a fine-dining restaurant? To survive in the fine dining restaurant is to maintain consistency of quality of food and service.
How do you keep your cuisine fun and inventive? I find inspiration as a result of my travels and the cuisines I’ve sampled. It’s all about recreating the tastes, textures and feelings I recall from my moments abroad. I take this back to my kitchen and dive into the process of trying to give my guests that exact same experience.
What are some of your current and future projects? Currently, I’ve just launched my readyto-eat meals from a vending machine. I was inspired by the Japanese passion for vending machines and taking something that most people find so commonplace to the next level. We only use the best ingredients and have meals like Fish Curry and Coconut Rice, Sambal Prawn Capellini and Kampot Black Pepper Beef & Rice. It’s called Modern Asia Cuisine and is available in Singapore’s CBD area, Downtown East. Next year it will launch in Shanghai and Guangzhou. You can taste Justin’s flavours at JustIN Flavours of Asia and Chinoiserie, located at the Shoppes at Marina Bay Sands. justinquek.com July 2019 anza
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Ready, Steady, Cook! There’s no better way to discover a city than to take some of the cooking classes on offer. So, grab an apron and get cooking!
Brettschneider’s Baking & Cooking School 1 Greendale Avenue 289495 bakingandcookingschool.com
THE LOWDOWN: This impressive baking and cooking school is led by Global Baker Dean Bresttschneider and is part of the extensive Baker & Cook family. WHAT THEY OFFER: All kinds of baking and cooking classes, from gourmet doughnuts to sourdough masterclasses, kids’ holiday bootcamp, pastry perfection, pasta making, and even farm tours. They also have guest chefs from some of Singapore’s top restaurants. TEST CLASS: I’m invited to test out the Cookies with Chef Jenna White class. On arrival at their sleek, gleaming cooking school, I’m handed printed copies of the recipes, an excellent latte, and an apron. We’re making double chocolate and pecan cookies, ice-box cookies and afghans, a New Zealand family favourite. The class runs from 9am-12 noon and costs $180, but that includes taking home all your own baked cookies after you’re done. WHAT’S THE CLASS LIKE? This is a fast paced, hands-on session, where I’m thrown into my own station, cracking eggs, sifting, rolling and mixing. Chef Jenna is super clear with her instructions, knows her stuff, and will gladly help if you get into trouble or want to check you’re on the right track. A kitchen assistant manages the ovens and the actual bake times, but you’ll be in charge of getting the cookie dough mixed, shaped and onto the trays, and then decorated afterwards. END RESULT: All the cookies are beautiful and taste wonderful. Best of all I get to take boxes back to ANZA HQ for a special treat!
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Expat Kitchen
9 Norris Rd, #02-01, 208252 expat-kitchen.com THE LOWDOWN: Expat Kitchen was created in 2007, to train helpers to prepare healthy and varied meals for their families. They still run lots of helper classes, but they’re now open to all interested food lovers and feature a range of cuisines, as well as baking, birthday parties, holiday camps and festive cooking. WHAT THEY OFFER: Expat Kitchen runs classes from 3-hours up to 4 weeks, catering from beginner level, right up to masters. Try gluten free sweets, Korean Cooking, Fish Frenzy, Japanese Ramen, Traditional Indian, Baking, Thai Delights, and more. EXTRA TOPPINGS: Got a party coming up? They provide catering to both private and corporate clients.
The Providore
315 Outram Road, #05-03, 169074 cookingstudio. theprovidore.com THE LOWDOWN: The Providore Cooking Studio is a space for the popular food store to showcase and bring to life their yummy gourmet grocery range and share recipes that inspire home cooks to get creative with their dishes. There’s a main studio, as well as a cosy dining space for mingling and sharing food after classes. WHAT THEY OFFER: A mix of social and corporate classes, with a range of menus spanning various cuisines – Singaporean, Asian, and European. Try your hand at Pizza Basics, Pasta Making, Cheese Class, Middle Eastern Cuisine, Vegan Cuisine, and more. EXTRA TOPPINGS: The school’s theme for July is Summer and their inhouse instructor has come up with a menu of classes based on summer recipes that are both delicious and refreshing. Most ingredients used in the classes can be purchased from The Providore’s grocery as well.
Food Playground 24A Sago Street, 059020 foodplayground.com.sg
THE LOWDOWN: Food Playground is a local style cooking school offering classes that highlight some of Singapore’s best loved dishes. They operate out of a pre-war heritage shophouse in the heart of Singapore’s Chinatown. WHAT THEY OFFER: Each day of the week is a different Singapore classic – including Nasi Lemak, Satay, Gula Melaka Pudding, Char Kway Teow, and Hainanese Chicken Rice. TEST CLASS: My mum is visiting and wants to do a cooking class, so we sign up for the signature Cultural Cooking Class, to learn more about Singapore’s food heritage. We’re making Chicken Curry, Roti Jala (Malay net pancakes) and Ang Ku Kueh (a local snack with sweet coconut filling). Classes are $99 and run during the week, from 9:30am12:30pm. A sit-down lunch is included. WHAT’S THE CLASS LIKE: Run by local Singaporeans, the school has a policy of trying to employ seniors and stay at home mums. Our culinary instructor is Mary – whose love for cooking was triggered at a tender age by her mother’s Teochew culinary traditions. In this fun and informative class, she leads us through Asian cooking techniques with a great sense of humour, sharing titbits about Singapore’s history along the way. We even master the tricky lace pancakes and press our own purple shaded kueh. END RESULT: A complex, rich curry makes the perfect lunch, mopped up with the delicate pancakes. We take the kueh home and have it with a cup of tea. Delicious.
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Cool Scoops A new ice cream shop in Katong is on a mission to bring back some Singaporean culinary favourites with a modern twist, writes Karola Clark.
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fter several years as a Singapore Airlines flight attendant, Yvonne Kwek decided to follow a longheld dream of opening her own ice cream shop. One of Yvonne’s business partners was a friend she met while they were at culinary school together. “In a way we developed the idea of an ice cream shop many years ago, while we were still at school. I’d always wanted to open a café, and eventually we narrowed it down to ice cream. Because I want to make people happy and ice cream makes people happy.”
The perfect place
When a shop lease came up in the retro Katong Shopping Centre, it was the opportunity Yvonne had been waiting for. “We’d been looking around the Marine Parade and Katong area because I grew up here. This place holds a very strong sense of cultural flavour, it’s also a Peranakan area and Peranakan culture is all about food. There’s a lot of history in this building as well, it’s very different from a regular shopping centre.
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“There are lots of artisanal ice cream places already in Singapore, but no-one’s really showcasing something very local.” - YVONNE KWEK
The people who work here are very warm and friendly, it’s like a little kampong. Because I’m essentially making locally flavoured ice cream, what better place to showcase these kinds of flavours?” The shop was available for immediate takeover, with much of the equipment they needed. “Everything was here, except for the ice cream display and ice cream machine, and the blast freezer. Chancing upon this shop was the spark I was looking for. So, I took the leap of faith and started making ice cream.”
Local tastes
While Singapore has many ice cream shops, Yvonne and her partners had a unique vision. The Humble Scoop draws on memories of hawker centre snacks and Singaporean food traditions to create its signature flavours. “When I was flying for work, I went to places with excellent ice cream – Italy has awesome gelato, Australia has really good dairy ice creams. There are lots of artisanal ice cream places already in Singapore, but no-one’s really showcasing something very local.” “Some people would argue that Singapore doesn’t have a flavour that’s truly us because our ancestors came from all over Asia. For exmaple, Chicken Rice came from China, Nasi Lemak is from Indonesia. But what’s truly ours are the memories we grew up with. Little things like eating guava dipped in sour plum powder at the hawker centres, that’s something that almost everyone has tried at least once.” That memory inspired their guava sour plum sorbet flavour. Another of the Humble Scoop’s sorbets is based on a tradition from previous generations. “The pineapple, lime and chilli flavour is a memory from my mother’s and grandmother’s era. When there were still roadside food stalls in Singapore, they used to buy pineapple slices and dip them in dark sauce and chilli.” The shop’s most popular flavour is Pulut Hitam, based on a traditional dessert of black glutinous rice. “We cook that from scratch first before churning it into an ice-cream,” explains Yvonne.
Universal flavours
While these flavours are significant to those who grew up in Singapore, a couple of Yvonne’s inventions have more universal appeal. There’s a milo flavour which pays homage to the milo dinosaur drink served at local kopitiams. And the ‘Cereal Killer’ ice cream was inspired by Saturday mornings spent eating a bowl of cereal while watching cartoons, something that many
Aussie or Kiwi kids would also remember well. “We caramelise and toast cornflakes and then soak them in milk overnight to draw out the flavour into the milk itself.” All the ice cream is made on site at the Humble Scoop’s shopfront, using whole ingredients with no added flavouring or colouring. If you happen to be in the East Coast area, it’s worth dropping into the basement of Katong Shopping Centre to try a little scoop of Singaporean history. Katong Shopping Centre, 865 Mountbatten Rd, #B1-92, 437844 July 2019 anza
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Top ice five c
Kind Kones
The Forum, B1-27, Orchard
sho ream Sing ps in apo re
Kind Kones’s claim to fame is 100% vegan ice cream. There’s no dairy or egg in any of their flavours and they’re free of refined sugar, soy, gluten and artificial ingredients. Coconut, cashew and almond milks provide a tasty, creamy alternative to the traditional dairy ice cream base. Flavours range from the traditional to cherry pie, black forest, and dragonfruit banana sorbet. facebook.com/kindkonesSG
Tom’s Palette
Beach Road, #01-25
Birds of Paradise
63 East Coast Rd & Jewel Changi This East Coast favourite has recently opened a second outlet at the prestigious Changi Jewel development. As the name implies, nature has a big influence here, with inspiration coming from fruits, flowers, herbs and spices. Popular flavours include white chrysanthemum, strawberry basil, lychee raspberry and masala spice. Don’t miss their homemade thymeinfused cones. facebook.com/bopgelato
A long-standing local favourite, Tom’s Palette has been churning premium ice cream since 2005. They offer a huge variety of flavours, with rum & raisin and toffee joining more unique flavours like yuzu, hazelnut latte, After 8 (inspired by the dinner mint), dark chocolate stout, caramel stout and sangria. Keep an eye on their Facebook page facebook.com/TomsPalette for weekly specials and new tastes. They also run ice cream making lessons. tomspalette.com.sg
The Dark Gallery
Takashimaya at Ngee Ann City, #B2-29 & Millenia Walk, #01-K5. Indulge in multiple chocolate ice cream options, like 80% dark chocolate, their signature 38% milk chocolate, white chocolate, and single origin chocolate ice-creams featuring cacao from a variety of locations like Venezuela, Tanzania and Sao Tome in Africa. If you’re not a chocolate fan, there are options like red velvet, peppermint and salted peanut butter. thedarkgallery.com
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Creamier
Gillman Barracks, 5a Lock Road; and Tiong Bahru, 78 Yong Siak St, #01-18 From their origins in an HDB in Toa Payoh, Creamier has become one of Singapore’s best loved small batch ice creameries. The menu features standard ice cream flavours like chocolate and pistachio, and more exotic flavours like blue pea vanilla, or sea salt gula melaka. Home delivery is available for sudden cravings. creamier.com.sg
July 2019
18/6/2019 3:09:12 PM
athLetiCS – 5 to 14 YearS netbaLL – 6 to 17 YearS SoCCer – 3 to 18 YearS
regiStrationS now open for the 2019/20 SeaSon register at
anza.org.sg
29 Ad July19.indd 29
Sign up to SportS now!
14/6/2019 6:04:36 PM
OUT & ABOUT
BIGGEST MORNING TEA
ANZA Action and ANZA Casual Coffee’s annual Biggest Morning Tea was a huge success this year. More than 100 ANZA members and friends gathered for a very good cause at the Australian High Commissioner’s Residence on Friday 24 May to help raise much needed funds and support for the Singapore Cancer Society. Guests enjoyed a delicious morning tea from Baker & Cook in the lovely grounds of the residence, before hearing an inspiring talk about our guest speaker’s own personal journey with cancer. Thank you to our event partner Accor, and all who helped out or donated their services.
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CATERING SPONSOR
FLOWER SPONSOR
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casual coffee
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14/6/2019 7:15:46 PM
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Tours July19.indd 32
Sue Elliott
ANZA TOURS JULY 32 anza
DATE: Saturday 20 July 2019 TIME: 9.00am-12 noon MEETING POINT: 8.50am Ang Mo Kio MRT, Exit C. COST: Member $25, non-member $35
Walking the Heartlands
Discover the heartlands on this flat, easy 9.5km trail and we’ll donate the cost of the tour to ANZA Action charities. Stroll through one of the largest parks in Singapore, Bishan - Ang Mo Kio Park and discover a meandering river with lush banks of wildflowers. See how the locals live as we wander past HDB blocks and local hawker markets. Uncover a hidden Buddhist monastery and explore the tranquil gardens and temples. The walk will conclude at Toa Payoh MRT.
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DATE: Tuesday 23 July TIME: 9.30am -12noon MEETING POINT: 9.20am, Paya Lebar MRT, ground level, Exit C COST: Member: $60, nonmember: $70
Discover Geylang, one of Singapore’s most colourful enclaves. Amble through the ‘Lorongs’, marvel at the beautiful shophouses and munch on excellent dim sum. Visit a Tibetan Buddhist Temple and a beautifully restored mosque built in the 1920s. Find out about the Hakka people, when we visit their clan association. Finally, drop by a wonderful shophouse, whose owner, an enthusiast and collector, operates a home-store with an amazing array of religious and cultural artefacts.
An evening with Hungry Ghosts
Jane Iyer
Geylang - The Last Frontier
DATE: Thursday 29 August TIME: 7.00pm-9.00pm MEETING POINT: 6.50pm, Waterloo Street Exit E Bras Basah MRT. COST: Member $65, nonmember $75.
Bespoke Bookbinding
Jewish Heritage Walk
Sarah Lev
DATE: Wednesday 7 August 2019 TIME: 9:30am -12:30pm MEETING POINT: 9:20am at Highlander Coffee Shop, 49 Kampong Bahru Road, 169362. Nearest MRT Outram Park. COST: Member $55, nonmember $65
Join us for a fun and interactive class where you will be introduced to the joys of handmade books and bookbinding. With a few basic techniques, you can make books in any shape or style. All materials will be provided including fabric, decorative end-papers, paper for the inside of the book, thread for sewing, and access to a range of decorative embellishments. Participants will leave with a completed handmade book, perfect for a journal or gift.
Join us on a fascinating walking tour to celebrate the Hungry Ghost Festival, a Buddhist and Taoist tradition that dates back 2,000 years. Starting on the 15th day of the seventh lunar month it’s believed that the gates to Hell are opened for a month, and ghosts and spirits are free to roam the earth, visiting their living relatives. Visit a temple and see how people show respect to their ancestors and gain a unique insight into Getai, a performance that entertains both the living and the spirits. Enjoy a Chinese dinner at your own cost.
DATE: Tuesday 3 September TIME: 9.30am-12.30pm MEETING POINT: 9.20am Waterloo Street, Exit E of Bras Basah MRT COST: Member: $65, nonmember $75
Guide Sarah Lev shares her heritage and customs as she leads us through the former Jewish neighbourhood known as “Mahala”. Hear about the Jewish education establishments and prominent buildings such as the David Elias Building. Visit the Maghain-Aboth Synagogue and Jacob Ballas Centre where we will enjoy a Kosher Israeli meal (at own cost). The tour includes a talk by local Chief Rabbi about the current community and you’ll see the Sacred Baghdadi Tora Scrolls placed inside the Holy Arc in the Synagogue. A tour not to be missed.
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LOVE FOOD, NOT WASTE
Global hotel operator, ACCOR has pledged to reduce their food waste by 30% by the year 2021.
Accor’s partners in waste management.
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ingapore is a gastronomes delight, but food waste has risen by 40% over the past ten years to 809,000 tonnes annually in 2017, which represents a whopping 140 kilos of food per person. Globally, around one third of all food production is lost or wasted – enough to end global hunger. Accor, the largest operator of hotels in Singapore, is committed to reducing its food waste in the same year the Singapore government has launched the Year of Zero Waste. Accor spokesperson Veronique Augier Nel, Director of Communications & CSR, shares their sustainability plans. 34 anza
Tell us about Accor’s Love Food, Not Waste movement? Accor’s commitment under its Planet 21 sustainable development program is to reduce food waste by 30% by the year 2021 – not just here in Singapore but globally at our 4800 hotels and resorts around the world. Through the “Love Food, Not Waste” movement, our properties are encouraged to run initiatives to support food waste reduction. Singapore-wide agreements are being made to eliminate unnecessary packaging, align with seasonality and consolidate to more sustainable sources. Educating staff to be mindful of their natural surroundings is another of the inherent parts of Planet 21. By 2018, this has resulted in over 1,000 hotels fostering
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urban or organic vegetable gardens or beehives within their premises or in their vicinity, encouraging locally sourced ingredients, while reducing our food and carbon footprint.
How is Accor working to reduce food waste in Singapore? Accor has 15 hotels and resorts and 50 restaurants and bars across the island. Every day, we serve over 20,000 meals in a city where we know people love to eat. Singaporeans are crazy about their food, but sadly they are wasting enormous amounts of it. All Accor restaurants in Asia Pacific and beyond follow a charter on healthy and sustainable food. They are committed to offering healthy, balanced and high-quality food by using ingredients grown in their own gardens, or locally sourced products. This includes a commitment on banning the use of overfished species, as well as reducing food waste. To better manage food waste, the group also works with providers to measure and record waste, resulting in some hotels reducing their waste by as much as 52%.
What are some other creative ways your Singapore hotels curb food waste? Other note-worthy initiatives include our partnerships with treatsure (treatsure.co), an app that links consumers with excess food. It’s proven to be an effective tool enabling us to redistribute surplus food that’s still perfectly safe for consumption. To date, six Accor properties in Singapore use the app and we are now looking at expanding the tool across our hotels internationally. We also have a partnership with The Food Bank Singapore (foodbank.sg, a foodbank that collects excess food from suppliers and re-distributes them to organisations such as aged care homes, family service centres and soup kitchens).
Romy’s Environmental Club Guests at Accor’s World Earth Day celebrations at Sofitel Singapore City Centre were treated to an inspiring speech by 8-year-old Romy de Graaf, who attends the Australian International School (AIS) and founded the Environmental Club at the school. “I started picking up rubbish in the school field and some of my friends in the class started to help me. My principal noticed this, creating the rubbish club for me to lead. We renamed it The Environmental Club last year. The club is responsible for keeping the school grounds free from rubbish.” Romy has spoken at her school assembly, and her club is quickly attracting more students. “I believe that one small effort is all it takes to change the future of our planet,” says Romy. “Just like how my actions of Romy and prou d dad, Woute picking up rubbish in the school field r de Graaf, GM at Sofitel Singapore Ci ty Centre. resulted in The Environmental Club being created.”
What are some ways we can reduce food waste while travelling? When consuming food in buffets, make it a habit to use smaller plates to only dish up what you need and take smaller portions. Even if it means returning to the buffet more often, this will allow you to burn more calories, hence giving you an excuse to consume just a little more! July 2019 anza
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Executive Chef, Sofitel Singapore City Centre, Jean-Charles Dubois minimises food waste in the hotel kitchen by using surplus ingredients. “Almost nothing is wasted. We order products according to reservations to keep things fresh and lessen food waste. Another change is adding more live stations and smaller displays during buffets and replenishing frequently.” CHEF’S TIPS FOR REDUCING FOOD WASTE IN THE KITCHEN:
Giving life to leftover food is something a lot of grandmothers practice . It ’s easy to search for an online recipe that allows you to reduce food waste . Do a market list and plan your meals weekly, before you do your groceries. Practice FIFO: the food that has been in storage longest (“first in”) should be the next food used (“first out ”).
Chef ’s food saving recipe: BREAD & BUTTER PUDDING
“The taste reminds me of Pain Perdu, a dessert my papa used to make for us with leftover bread after breakfast service, mixing eggs, vanilla, sugar and milk.” INGREDIENTS – Serves 4 Croissants Bread Brioche 1L Milk 500ml Cream 10 Eggs 20g Sugar 5g Dry Raisins
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1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Cut the croissant and brioche into triangles and the crusts off the bread. Spread each slice on one side with butter. Arrange a layer of bread, butter-side up in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, and then repeat the layers of bread, until you have used up all of the bread, croissant and brioche. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a pan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers and sprinkle with the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/355F/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Enjoy!
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ANZA’S NEXT TOP MODEL Are you available Wednesday 18 September from 6-9pm?
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ANZA members Phil Henwood and Cindy Casey Henwood share their Singapore food story.
hil Henwood and Cindy Casey Henwood set up Limwood Group in 2018 – a gourmet food company which includes Limwood Gourmet and the new innovative app-based social media platform, Gourmet Groupies, which launches this month. The couple share their passion for the food industry and why they decided to work together on bringing fine food and wine products to Singapore.
Where are you both from? Phil: Cindy is local Singaporean and I’m from Sydney and have been in Singapore for six years. I attended many ANZA events over the years, having worked for ANZ bank previously. We decided as a couple to join ANZA and experience more social events together.
Have you always been foodies? Phil: Absolutely. Cooking has been a part of my life since childhood. I spent a year in Canada working and traveling when I was 21, where I worked in hotel and restaurant kitchens. This was a great experience as it gave me insight into how a professional kitchen operates. Cindy: Flavours have fascinated me from an early age and having had the opportunity to travel extensively to nearly 50 countries, it has been a constant joy to discover different cultures and tastes. Working in restaurants and bars part-time during my student days have given me a firm appreciation of the dedication and challenges of the industry. Personally, I love to cook as much as I love to eat – it’s fun, yet therapeutic.
What are the joys and challenges of working together? Phil: It can be like a swinging pendulum at times, as I’m sure most people can imagine! In the beginning it’s always tough, however, we’ve worked on creating boundaries to balance out work
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from personal life. We travel extensively assessing new producers, and visiting existing suppliers, so at times it does seem like we’re always together, but now, I wouldn’t have it any other way. Cindy: It helps that we have the same goals and passions, so we stay on track most of time.
What were your initial goals for Limwood Group? Phil: The initial goals and plans haven’t deviated much from what they are today. We both have a passion for exploring new boutique producers as we truly believe their passion shines through in the products. Searching for new producers will always be at the core of what we’re about and we have some exciting produce hitting our shelves in the coming months.
What does Limwood Gourmet sell? From Australia we sell Pukara Estate olive oils, vinegars, dukkhah’s, salts, savoury jams, tapenades and mayonnaise. We also sell De Iuliis Wines from the Hunter Valley. From Japan, various dashi, full grain mustard and pottery and other produce from Spain, Italy, Bulgaria and South Africa.
What is Gourmet Groupies?
What excites you about Singapore’s food and wine scene? One thing that really excites us is that the industry is acutely self-regulated by the consumers. Singapore’s F&B
scene is constantly bustling with new entrants and old favourites looking to add consistent value to palettes spoilt for choice. I love the new flavours and styles of cuisine that hit Singapore and that chefs are aware their competitive advantage is to constantly innovate dishes and service and to ensure that they stay consistently at the bar they raised themselves to.
What’s your favourite restaurant, bar and café in Singapore? Our favourite restaurant would have to be Burnt Ends for the amazing food and culinary theatre when sitting at the counter. Our favourite bar would be CUT at MBS as their cocktails are outstanding.
Favourite overall café would be Dimbulah but we absolutely love the coffee from Strangers at Work, which used to be Phil’s go-to caffeine hit in Raffles Place during his banking days, along with half of ANZ!
What’s your own signature dish? We cook at home all the time. Phil’s signature dish is a twice cooked pork belly with seasonal veg and Cindy absolutely excels at a Japanese beef curry. The Limwood Group (limwoodgourmet. com) will be appearing at the Speciality & Fine Food Asia (SFFA) Wednesday, 17 July 2019 at Suntec Convention Centre. For more info: speciality-asia.com July 2019 anza
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Gourmet Groupies is an app-based social media platform that we’ve been working on for the past few months and will be going live through the various app stores in August. The concept is to provide subscribers with a platform to share their foodie experiences with our produce. Members can also opt to receive a mystery pack of gourmet produce delivered to their door. In the app, we’ll provide various culinary challenges. Different challenges will have different prizes, ranging from Singapore restaurant vouchers to discounted Limwood Gourmet produce. We’re in the process of securing a swag of guest judges just to keep things interesting and to challenge the most seasoned home cooks. The app expands out for members to invite friends and family to interact and share recipe and foodie ideas whilst learning from other culinary enthusiasts.
BUSINESS CHEEK BISTRO is a modern Australian restaurant, helmed by husband and wife team, Rishi Naleendra and Manuela Toniolo, who met at a Melbourne restaurant 14 years ago. The duo formerly helmed Michelin starred fine-diner Cheek by Jowel. Rishi talks to ANZA about their latest playful offering. What appeals to you about bringing modern Australian flavours to Singapore? The diversity of modern Australian cuisine is perfect for Singapore. It has a harmonious mix of cultures, and a welltravelled population that knows their food and is open to trying new things. What flavours can diners expect at CHEEK BISTRO? The flavours are still very similar to Cheek by Jowl. Diners can expect the fresh, eclectic flavours known to modern Australian cuisine, combined with the comforting, hearty notes of bistro cooking. What are your goals for CHEEK? We wanted a restaurant where our diners, many of whom have become friends, can return several times a week to enjoy their favourite dishes. We take our work seriously at the restaurant, but we don’t want our diners to feel dining at CHEEK is a serious affair. That is why both the menu and interiors are designed to be approachable, and the price is accessible. What did it mean to be awarded Michelin stars? It is an affirmation of the work we do. When we transition to CHEEK however, it meant that the restaurant no longer holds the Michelin Stars we earned in the last two years. But we are alright with that, because at the end of the day, our diners come first, and being able to offer them new dining experiences is what we continually push ourselves to do.
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“The diversity of modern Australian cuisine is perfect for Singapore.”
What are the joys and challenges of working together as a couple? The joys are that we get – RISHI NALEENDRA to spend more time with each other than most couples do. Food and beverage is a tough industry and the hours can be difficult. Being able to work alongside each other helps us manage that. Also, being able to discuss our common passion for hospitality is something that we really enjoy as well.
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There aren’t too many challenges. We may not always see eye to eye, but it’s all about remaining professional, and respecting boundaries. How do you balance kitchen life with family life? We tend to spend Sundays at home, inviting friends over, having a BBQ, drinking some wine, and listening to records. Usually after work finishes, we rarely talk about work and save that for the next day. How did you meet? We first met 14 years ago when we were both working in a family run restaurant in the suburbs of Melbourne. It was a Greek restaurant called Lindos, and it was owned and operated by a husband and wife team. It was my first proper job in a restaurant - I was making wood-fired pizza. It was also at Lindos where Manuela started her first full time job as a supervisor. What are your respective backgrounds? My family is from Colombo in Sri Lanka, and I was born there. My parents owned a catering business, so I was always around food. At 18, I left Sri Lanka and travelled to Melbourne to study architecture. I ended up changing course and pursued culinary arts. Manuela has always enjoyed hospitality and wines, and has experience in fine dining restaurants in both Melbourne and Sydney. We always wanted to progress and open something of our own. What part of Australia do you call home? Melbourne is home in Australia as I spent my first eight years there, and it’s where close family and friends live. All my higher education was completed in Melbourne. What is it about Aussie food that’s so good? The cuisine is an eclectic mix of cooking influences and ingredients from across cultures. Compared to more established cuisines with defined parameters, there are fewer boundaries when it comes to Australian cuisine, which in turn provides chefs more freedom to explore and express their creativity.
What’s great about Singapore’s food scene? In Singapore, you can step out anytime and still get something good to eat. That is particularly important for us in the food and beverage industry, because we work late on most days. Also, the variety is amazing. It’s a great place for chefs to explore Asian food and flavours.
RISHI RATES
RESTAURANTS: Some of our favourites would be Imperial Treasure for their Peking duck, Burnt Ends and CURE. DRINKING: When it comes to wines, we usually visit Le Bon Funk, LQV Le Quinze Vins Singapore and Wine RVLT. We also go to Operation Dagger, Jigger & Pony, Native, and Manhattan for drinks. COFFEE: The Lokal and Common Man Coffee Roasters are our go-to for coffee. HAWKER DISH? Bak Chor Mee.
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FishwiTaleves
REBECCA FORWOOD talks about her passion for healthy, delicious, sustainable produce.
R
ebecca Forwood is Director of The Fishwives. She was born in Melbourne to an Australian mother and a Hong Kong Chinese father. In 1990 whilst living in Hong Kong, her mother and aunt set up a small business called The Fishwives, bringing a monthly shipment of fresh NZ King Salmon into Hong Kong. After working in event management and interior design, Rebecca took over the business in 1998 and in 2000 brought it to Singapore. Whilst raising her family, Rebecca researched and explored the best fresh food available for export into Singapore that met her strong ethos of no additives (such as growth enhancers, antibiotics, vaccines and metals). She talks to ANZA about her sustainability focus in food.
Singapore story:
Sustainable food:
I’ve been here nearly 20 years! I arrived in 2000 from Hong Kong with my then fiancée and now husband’s job. I have three children – two girls and a boy. My girls are now in Melbourne at boarding school and my little boy is still here with me at AIS.
My sustainability focus for the company centres around environment and community. We ensure that all producers we source from engage in sustainable and ethical farming or fishing practices. This includes animal health and welfare, biodiversity and farm management. This is important to ensure that the supply chain is socially responsible and will preserve healthy productive land for future generations to continue farming.
Food family: I grew up in a very food focused environment. My dad is Chinese and it’s just all about food in his family! My mum’s side is also full of foodies and excellent cooks who have always valued fresh, clean produce – I’ve always been surrounded by this ethos!
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Ocean preservation: By ensuring that our seafood is MSC or Friends of the Sea compliant we are helping to stop overfishing and illegal fishing. So many species
“My passion is bringing more fresh, clean, chemical-free food into Singapore.” – REBECCA FORWOOD (such as Blue Fin Tuna) have depleted to almost extinction over that last 50 years due to these practises. This will safeguard the ocean and freshwater wildlife population for generations to come.
Passions: I know this sounds cliched, but my children nourish my soul! I am constantly astounded by their level of intelligence, empathy and social awareness. I love being around them as they make their journey into adulthood and seeing the path they are making for themselves. It is confronting at times, as I still think of them as my babies!
Favourite Singapore haunts: I’ve become a bit boring in my old age and love nothing more than home entertaining either at my house or friends. When we do go out my favourite places would be Atlas Bar, Aura Bar (amazing view!), Artichoke, Burnt Ends, and our family favourite Akashi, where we have been going for the last 15 years.
Signature dish: I interchange between a salmon dish with lemongrass, chilli and coconut milk and a herb encrusted fillet of beef served simply with creamed horseradish and mustard. thefishwives.com
July 2019
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Visit the ANZA Supper Club for exclusive offers on food & beverages in SG.
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Join the Kill- O- Metres Walking Grou p!
walk
WHO? AN ZA’s walking gro awesome up heads out each week to discove r Singapore ’s best hik ing trails. WHAT ? W alks range fro 6-13km an d you’ll ne m ed a reasonable le Explore th vel of fitness. e island w ith this fun social gro , up. WHEN? M ondays an d Fridays.
For more info: anza.org.sg/groups/walking Walking Group HP.indd 43
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14/6/2019 5:27:00 PM
A Story RAFAEL DALMAU heads to Alba in Italy for the famed white truffle season and finds magic and mystery surrounds this rare buried treasure.
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T
he picturesque town of Alba in Italy’s northwestern Piedmont region plays host to foodies from around the world each year, who flock to the UNESCO World Heritage site for the rich, earthy flavour and aroma of the world’s most expensive and sought-after tuber tartufi bianchi, or white truffles.
Truffle Hunting
Autumn in the Piedmont region is a sight to behold; rolling green-yellow hills, vine trees getting ready to sleep for the winter, and blue skies slowly turning grey. But the fall season in the Langhe, Roero and Monferrato region brings more than just a change in the weather, it signifies the much-anticipated arrival of the magnificent white truffle. This tuber holds an almost magical status in this part of the world. Only the mystical and all-knowing Trifolai (truffle hunters) are permitted to hunt for this earthy treasure - outsiders need not apply! Truffle hunting takes place at night, when the Trifolai and their skilled sniffer dogs can avoid potentially meddlesome onlookers. If you’re lucky enough to score an invitation to a traditional hunt, don’t miss the chance to spend a night in the forest, listening to folklore and tales of yore.
When to Go
The length and yield of the white truffle depends, like most harvests, on the weather. But the heart of the season generally starts in early October and runs until late November. Each year, the city of Alba hosts the La Fiera Internazionale del Tartufo
di Alba, the International Alba White Truffle Fair. Every day, Trifolao make their way to the city to trade their bounty in the world truffle market. 2019 marks the 89th edition of this festive seasonal event. Alba is also the heart of Italy’s premier wine region, the Langhe, so it’s doubly attractive for food and wine lovers. The fair has grown in size and commercial popularity over the last few years, along with the region’s reputation as a gastrotourists dream destination. In 2017, UNESCO recognised Alba as a Creative City of Gastronomy and the Piedmont region boasts more Michelin Star restaurants than in any other region in Italy. It’s also home to Barolo and Barbaresco wines, Nutella, and Ferrero chocolates.
Fun At The Fair
The whole town celebrates the arrival of the autumn season. The Palio degli Asini (a donkey race and parade) is held annually at this time of the year, along with a variety of sports, culinary, July 2019 anza
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arts, and wine-related activities. Kids are always welcome and are a key feature in the Palio parades; a wonderful way to pass medieval traditions to the younger generation. The streets buzz with excitement and are permeated with the sweet smell of roasted chestnuts. Be prepared when entering the fair’s hall, your senses are likely to be overloaded! There are cooking exhibitions, wine tastings, and a large variety of local producers hawking olive oils, an immense variety of cheeses, different flavours of honey, pastas, amazing mushrooms, and desserts.
The Main Attraction
In the centre of the hall, Trifolai and other distributors exhibit and sell the coveted truffle. Here, you can truly appreciate their different shapes and sizes, and it’s always exciting to see the yearly truffle champion. Prices fluctuate daily, based on supply and demand. 2018 was an abundant crop and prices fell substantially from prior years. The black truffle is more common and well known, but the intensity and flavour of the white truffle is superior to its summer cousin. Typically, black truffles are mixed into dishes to enhance flavour. The white truffle, however, is consumed as a delicate condiment. While many restaurants create complex and exquisite dishes with white truffles, it’s best served with simple ingredients that don’t overshadow its complex flavour. Take your cue from the locals and enjoy shaved white truffle “uova occhi di bue” (over two fried eggs, sunny side up), “tajarin” (over egg pasta noodles with a pat of butter), “tartare di carne” (over veal tartare, mixed only with olive oil, salt, and pepper), and “fonduta” (over cheese fondue). 46 anza
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ALBA TRAVEL TIPS SPEND 2-3 DAYS IN THE CITY OF ALBA. The Englishspeaking local tourist office can provide you with a complete list of the hotels, attractions and restaurants in town and can help you to make reservations. WHILE AT THE FAIR, BUY A TRUFFLE (OR A COUPLE!), Then go to the food stand and order one of the basic dishes, such as fried eggs, pasta, cheese fondue, or the veal tartare, and the attendant will happily shave your truffle over the dish for you. For the full experience, take your food tray to the wine desk, where a sommelier will suggest a magnificent bottle to enjoy with your truffle!
LOOKING TO TRAVEL ONWARD FROM ALBA? Rent a car or take the train to surrounding towns such as Turin, Asti, Costiglione or San Damiano. If you have wheels there are a multitude of towns inside a 2-hour drive, such as The Ligurian Port of Savona, Parma, the food capital of the Emilia-Romagna region, and Asti, home of the famous Vino spumante. The town of Barolo, (yes, that Barolo!) is a short drive from Alba, where a visit to the Barolo Wine Museum, Museo del vino a Barolo, is a must. It’s located in the same castle where the Barolo wine was born.
The International Alba White Truffle Fair is back from 6 October to 25 November fieradeltartufo.org/en/
July 2019
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Register online at ANZA.ORG.SG
Shopping at Tiffany’s, Tanglin Mall, Level 2
A Melbourne Cup shopping event Preview one-of-a-kind designs by top Australian milliners and exclusive race wear collections at Shopping at Tiffany’s. Hear from professional fashion stylists and get hair and makeup tips from The Big Blow. Preview exclusive designer collections from Fiona Powell, Max Alexander, Gregory Ladner and Morgan Taylor.
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$20 $30
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Price includes selection of Petersons Wines and canapes from Expat Kitchen
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Join the ANZA Sea Fishing group for a weekend adventure on the high seas.
an evening of....
Wine Tasting HosteD By – Petersons Wines tHursDay 25 July 6.30Pm – 8.30Pm
CATC
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non memBers $45 Per Person
OF THE DAY!
Get your tickets from anza.orG.sG Price includes canapes, cheeses and cold cuts to accompany the selection of 6 wines that will be showcased
Sign up for a fishing trip at anza.org.sg/groups/sea-fishing-group/
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MAGICAL Maldives
PIP HARRY drew the ultimate lucky straw when she won a four-night stay at The Residence, Maldives. The stunning, family-friendly resort is in the South of the Maldives, on the small island of Falhumaafushi, in the remote Gaafu Alifu atoll.
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t’s not every day you win a holiday to a remote Maldivian atoll, fringed by the impossibly blue waters of the Indian Ocean, teeming with exotic marine life. When I won a door prize at a recent media lunch, sending me off on a family holiday to a luxury resort, it truly felt like winning the lottery. A few months later, with my grateful family in tow, we arrived via gleaming speedboat at The Residence, Maldives, where waiting staff whisked us off to a private over-water villa, with its own plunge pool, and sweeping views of azure waters and tiny atolls. A lovely villa butler dropped by to see if we wanted to partake in any of the resort’s many activities, but we were already in our swimmers and heading to the island’s fully equipped PADI dive centre to begin our adventure. The Maldives offers some of the best and most remote diving spots in the world, and we were now surrounded by rare, unspoilt coral reefs and countless beautiful sea creatures. It was time to get wet.
Kids Paradise
Our daughter was excited to try the Bubble Maker PADI course- a fun way for 8-to-9-year-olds to experience diving. After some dry land instruction, she leapt into the water with her own instructor, decked out in mini scuba gear. She quickly learnt how to breathe in shallow water (under two metres) and had a blast checking out turtles, reef shark and bright fish. For non-divers, the snorkelling here is as good as it gets. We explored the house reef just outside our villa most days and saw an incredible array of marine creatures. On dry land, the buzzy Kids’ Club caters to kids aged 3-12, with a full line-up of fun weekly activities, including Maldivian storytelling, beach scavenger hunts, seed art and swimming at the lagoon. Staff don’t mind picking up and dropping off the kids in buggies, so parents can fully enjoy their time out, or perhaps a sojourn in the tranquil day spa. July 2019 anza
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Island Eats
Another fantastic family experience was taking a cooking class. We signed up for the Maldivian Gastronomy Adventure with Executive Chef Erwan and his culinary team. We were thrilled to be invited into the kitchen at The Fulhumaa, an overwater fine-dining restaurant, perched at the end of a 230-metre long jetty. The views were sensational, but we had work to do. On the menu for our class were three local dishes; Maldivian Salad, Chicken or Fish Curry, and Dhonkeyo Kajuru (banana fritters). Aprons on, we mixed up the zingy salads, deep fried and then creatively plated up the moreish fritters and let our spicy chicken curry bubble on the stove. After our lesson, we were taken to a private table in the restaurant where we tucked into the dishes we created with crisp French wine. It was a delicious meal, and we felt quite proud of our efforts! Another not to be missed foodie experience was the In-Villa Floating Breakfast. Order your menu items the night before through room service, and then wait for a gentle knock on the door the following morning. The breakfast quite literally ‘floats’ - a server slides a buoyant tray into the pool and leaves you to swim up to your meal. At first, it’s rather a strange sensation, nibbling on poached eggs and bacon, whilst submerged in chlorinated water, but we soon got used to it. We polished off our tray, and our daughter absolutely loved the novelty factor.
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this En j o y i o n a l t tradi ian fish v Madi alad! Copyfathu Mas huni – s Maldivian Salad
Ingredients: • 300g copyfaiy, or you can use any lettuce (washed and cut into fine strips) • 150g canned tuna in oil • 1 cup freshly grated coconut • 2 tbsp rihakuru, a fish based thick paste (optional) • 1 onion (finely chopped) • 2 tsp fresh lemon juice • 1 githeyo mirus, a hot pepper chilli (finely chopped) • ½ tsp salt, or add according to taste
Island Extras
The resort offers a picnic lunch at nearby Castaway Island, and we decided to maroon ourselves on the tiny atoll for a couple of hours. A five-minute speedboat ride and we were left to enjoy the blindingly white sand, with a pre-packed bento box of fruit, salad and sandwiches, cold drinks and snorkelling gear. We had our own umbrella for shade, and our driver left behind a mobile phone, in case we wanted to return to the resort. The hours flew by as we flippered out to the drop-off reef, where we saw our old friends the turtles, as well as perfectly preserved coral reef. In a time when much of the world’s coral is bleached and dying, it was a welcome sight. We also found time to hop on a traditional dhoni boat at sunset to spot a few resident dolphins, who like to glide alongside the boat, diving and playing. It was a glorious way to finish the day - a glass of champagne in hand, the sun slowly dipping into the ocean. As it was our last night, we decided to treat ourselves to an indulgent barbecue beach dinner with plates of grilled lamb, salads, lobster and cold beer. It was that kind of holiday – unforgettably over the top.
Method: 1. Mix onion, chilli, lemon juice and salt in a large bowl. Squeeze the onions with your hands until the juices flow. 2. Add Rihakuru and mix again. 3. Add coconut and mix thoroughly. 4. Drain the canned tuna and mix through the bowl. 5. Add Copyfaiy and mix gently with a fork. Do not squeeze the Copyfaiy while mixing. 6. Serve with roshi, a Maldivian flat bread, or rice.
Getting there: From Singapore, fly directly to Velana International Airport in Male and a resort host will escort you to the domestic airport for scenic 55-minute domestic flight to Kooddoo. From Kooddoo Airport, it’s a 7-minute speedboat transfer to the resort. cenizaro.com/theresidence/maldives-fm July 2019 anza
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ANZ A C LIC K! PHOTO G R A PH Y
FOOD, GLORIOUS FOOD
“This month’s theme was food,” says BRENDAN PAGET. “Everyone sent in delicious images, but these three were particularly mouth-watering.”
CORINA PAUL MARKET STALL “I took this colourful shot in Versailles, doing market shopping for a picnic on a cycling tour.”
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DAMIAN KELLS FRESH OFF THE BOAT “This was taken at a fish market beside the river in Kampot, Cambodia. The fish market bustles with activity from about 5am onwards as the fishing boats return their catch after a night out. I shot this one from a very low angle, using a tripod and a slow shutter speed of about two seconds to blur the people in the background but keep the fish in the foreground still.”
SILVIA HAJAS FLORENCE MERINGUE “I spent three days in Florence with my sister and we came across Caffe Rivoire on our first day in Piazza della Signoria. We enjoyed the great food, wine, lengthy conversations and people watching...so much we came back the next day for more!”
Interested in photography? We would love you to join our photowalks and discussions. Please contact Brendan at anzaclicksg@gmail.com for more info about Click and upcoming events. July 2019 anza
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HO T SP O T S
EAT
PIP HARRY finds delectable omakase in Duxton Hill, and a breezy alfresco café in the heart of Orchard Road.
RIZU MODERN JAPANESE CUISINE
39 Duxton Hill, Singapore 089617 rizu.com.sg
A
fter a hectic workday a visit to the sleek Japanese restaurant RIZU is the perfect remedy. My dining partner and I sink into plush seats, with cool towels and a printed menu outlining our forthcoming 8-course Signature Omakase. Smooth jazz plays quietly in the background and our glasses are filled with sweet, dry sparkling sake and excellent French pinot noir. And exhale... We’re not fans of urchin or caviar, and the kitchen is more than happy to modify the menu. Our first dishes are cauliflower, topped with edible flowers, followed
by tender white asparagus spears and scallop and slivers of glistening sashimi. The presentation is artful, and everything tastes wonderful – fresh and full of delicate Japanese-French flavours. Tableside, our waiter pours a creamy pea soup over fresh, green peas and shoots, then delivers a rich slice of foie gras, bamboo shoot and moringa. For the main we opt for the Wagyu beef with shavings of truffle, black garlic and crispy burdock root chips. After a palette cleanser of mint, basil and lemongrass, we are served traditionally prepared sushi - just perfect raw fish, a dash of soy and wasabi, and palm shaped rice. To finish, a house-made matcha ice-cream with sweet azuki red bean.
VERDICT: Elegant, fresh and flavourful omakase, thoughtfully prepared by Head Chef Noboru Shimohigashi.
CROSSROADS CAFÉ
Singapore Marriott Tang Plaza Hotel 320 Orchard Rd, Singapore 238865 singaporemarriott.com/restaurant/ crossroads-café
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his breezy, bustling café is located at the crossroads of Orchard Road’s busiest intersection, under the wings of the iconic Marriot Hotel. It’s perfect for a pitstop between shopping, and it would be easy to wile away a few hours people watching and enjoying the extensive drinks list. Offering both local and international flavours, Crossroads caters to just about any palette – including hungry kids and
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teens. I start with a grilled asparagus and pumpkin salad, with flax seeds and vino cotto dressing, and a bowl of Char Hor Fun, a local favourite with seafood, rice noodles, mushroom, egg and oyster sauce. It’s pleasant, but my tastebuds prefer the excellent beer battered cod fish and chips (crispy and wonderfully fresh white fish) and Marriot Burger with Angus beef, crispy bacon and trimmings. The dessert menu is enticing, and I can’t go past the classic sticky date pudding, with lashings of caramel sauce and very good vanilla bean ice cream. A quick macchiato and I’m back on the road with a pep in my step.
VERDICT: This easygoing, versatile café offers a wide range of East meets West plates & ANZA members get 25% off until 31 July.
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DRINK
MEET THE BARTENDER Kiwi Andy Griffiths, Head of Operations and Creative at hot new bar, Idlewild, talks about life behind the bar and how he fell in love with creating drinks.
Idlewild can’t really be pigeonholed and that’s the exciting thing.
Andy Griffiths, Idlewild
Where is your home country?
What’s your favourite cocktail?
Wanganui, New Zealand. I studied as a chef at Wanganui Polytechnic in 1999 and got a taste for front of house as well as cooking. Then moved to Wellington where I fell in love with the creative side of making drinks. I was part of the original crew to set up Hummingbird. Quite early on I knew my career would involve hospitality in one way or another.
It really depends on the time of day but an old favourite of mine is The Filth & The Fury, a punchy tipple made with Ardbeg whisky, over-proof rum, fresh lime, maple syrup and black walnut bitters. It’s definitely a drinker’s drink! Smoky and complex.
What have been some career highlights?
Working at Cookie (Melbourne) in its heyday was pretty incredible. To drink in it’s hard to go past Section 8 and Boilermaker House in Melbourne too.
I’ve travelled the world extensively over the last 20 years. A trip to Trinidad & Tobago where I won the Global Cocktail Championships was definitely one of the highlights. It then took me round the world over the next year to host events and parties. Also being flown to France to be inducted as a Chartreuse Chevalier (Knight of the order basically) was a very special moment indeed.
What’s exciting about Idlewild? Idlewild is more than just a place for entertainment and more than simply a bar with great cocktails. It’s a full experience and a destination that people can visit to be immersed in a different world and transported into another era.
What’s been your favourite bar to work and drink in?
What do you love most about your industry? My crew. The places may change, and bar staff just get younger, but all of my best friendships have been forged in bars over the years. I’m blessed to have some amazing people in my life. There’s a good vibe amongst the bar and restaurant community here in Singapore. They’re incredibly supportive of each other, which you don’t always find in bigger cities. I like that the industry can champion issues like equality and sustainability and actually make a difference.
ASIA’S 50 BEST BARS
Asia’s 50 Best Bars 2019 have been announced and Singapore had a strong showing. Manhattan, Singapore scored The Best Bar in Singapore. On the list were Native, Atlas, Jigger & Pony (Highest Climber Award), Tippling Club, Gibson, 28 HongKong Street, Operation Dagger, D.Bespoke, Employees Only and The Other Room. How many have you tried?
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ins mins mins
TA ST E BU D S
COCONUT CHILLI STEAK LETTUCE CUPS These san choy bau inspired lettuce cups from THE MEAT CLUB are great for a light lunch or an entrée to dinner. They are quick and easy to make, and kids love assembling them! SERVINGS
PREP TIME
COOK TIME
RESTING TIME
lettuce cups
mins
mins
mins
6-10
20
10
2
INGREDIENTS
400g 100% Grass Fed Eye Fillet Steaks 1 lime (juice and zest) 1 red chilli 1 clove crushed garlic ¼ cup coconut milk 1 tbsp tamari 2 cups cooked brown and wild rice Handful coriander leaves ¾ cup black beans 3 spring onions ½ cup peanuts Lettuce cups Extra lime slices, chopped chilli and coriander to serve Sea salt and cracked pepper to taste
METHOD
1. Marinate the steaks with lime juice, zest, diced chilli, garlic, coconut milk and tamari for a minimum of 4 hours. 2. Mix the cooked rice with washed and drained black beans, lime juice, chopped spring onion, chopped coriander, salt and pepper. 3. In the meantime, grill the eye fillet steaks on a hot grill pan or BBQ for 2-3 minutes each side for medium rare. Allow to rest for 2 minutes before slicing. 4. While the steak is resting, toast the peanuts in a pan with no oil until slightly browned and season with salt flakes. 5. Slice the steaks thinly and set aside. 6. Make the lettuce cups with rice mixture, top with steak slices, peanuts, coriander, chilli and a squeeze of lime.
Terri-Anne is the owner of Carrotsticks and Cravings Cafés, and an Ambassador to The Meat Club, a business co-founded by Amy Bell. The Meat Club is an online butcher that air freights quality Australian proteins direct from suppliers in Australia. With an extensive range of Free Range, Hormone Free, Grass Fed, Cage Free, Hormone Free, Gluten Free and Halal products in store – Amy and Terri-Anne work closely to curate recipes for The Meat Club’s members!
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July 2019
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TUCKE R B OX
WELCOME ABOARD! RAELENE TAN steps aboard the HMAS Canberra and discovers how they keep the crew well fed for duty.
With thanks to various Defence Team personnel for willing input for this article. Our Australian Defence Force is held in high regard by all at ANZA, keeping us, our seas and our country safe
Born in Adelaide, Raelene Tan is an etiquette consultant and a food and travel writer. She has authored five books and has been a regular guest on radio and television.
range from Chinese, Spanish, French, English, American, Italian and many more. We provide vegan, halal and gluten-free meals and cater to allergies. Our catering team, consisting of 16 maritime logistics chefs and seven Australian Army Catering Corps members, has vast knowledge and experience.” When pulling into ports, local and international ingredients are purchased, depending on cost and quality. This year, nine tons of potatoes have been used, four tons of broccoli, 25,000 eggs, 12,000 litres of milk and 100 tons of bottled water (due to foreign water needing to be chlorinated). “The crew tries to be fairly healthy with grilled salmon fillets being a favourite, but not many can resist a Canberra burger with the lot, or chicken parmigiana with chips. The most popular choice is Canberra’s famous slow cooked beef brisket.” RAN vessels put on amazing spreads when deployed for major festivals such as Christmas. Also, morning and afternoon teas for events like International Women’s Day and White Ribbon Day. The catering team also provides special spreads, such as Game of Thrones-inspired movie nights on the flight deck. “They bring a touch of festive spirit to those at sea, away from family and loved ones.” July 2019 anza
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RAAF Corporal Kylie Gibson
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he flagship of the Royal Australian Navy (RAN) fleet, HMAS Canberra recently visited Singapore. Formally commissioned in 2014, she was a grand sight to behold with her helicopter landing deck, berthed at Changi Naval Base. With up to 1,300 mouths to feed daily, depending on deployment, cooking at sea is highly organised. Leading Seaman Mitchell Lee from Sydney, the ship’s homeport, briefed me on logistics. “Breakfast consists of a full hot-line with three types of eggs, bacon, hash browns and other sides. Also, fresh fruit, cereal, a full yoghurt bar and range of juices.” Lunch has four main options, for example, dishes like crusted lamb rack with red wine jus, scotch fillet with mushroom gravy, Thai green curry with pilaf rice, and roast turkey. Also, two fresh vegetable choices and a full salad-bar. Dinner is much the same, but instead of a salad-bar there is a dessert-bar with cakes, slices, jelly, ice cream and fruit salad. I can attest to the delicious tastes of crisp bruschetta, tender crocodile-meat morsels, thinly sliced beef ensconced in pastry, plus colourful macaroons, fruit tarts and delectable chocolate cake. Four main mess areas of dining-rooms and cafes cater to various ranks, with the galley operational 24/7. Nineteen staff work during the day and three at night. The night chefs pre-prepare marinating meat for the following day, vegetable garnishes and desserts. The usual length of posting on RAN ships ranges from two to three years. Lee explained, “We run a six week cyclic menu that provides crew with a wide range of dishes and flavours. Our menus
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SOUL FUEL
CONNECTING THE DOTS KIM FORRESTER explores how social connection is the key to wellbeing.
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esearch overwhelmingly shows that social connection is a vital key to our wellbeing. In fact, when we connect more deeply and more frequently with the people around us, we live longer, happier and more resilient lives. Regardless of how comfortable we are in the company of others, there are ways we can strive to enhance our social connectedness.
Break the ice: Introduce yourself to ‘strangers’ you see often — the couple down the hall, the barista at the local coffee shop, the familiar faces on the MRT. You’re not expected to become friends with these people, but a simple handshake and saying: “Hey, I see you all the time and feel like I should know your name”, can do wonders for creating a more connected community.
Allow for friendships that feel good, rather than look good: If your social choices are purely based on who is most connected, most cool or most useful to you, you may struggle in times of vulnerability. Allow yourself to build and foster authentic friendships — people who may not offer you all you desire on a material level, but that lift you, inspire you and leave you feeling good about yourself. Kim Forrester is a holistic wellbeing author, consultant and educator. kimforrester.net
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Prioritise social connection: Set aside time each day, week, month (depending on your personal circumstances) to catch up with authentic
friends. Sharing meals is a powerful way to connect so if your days are super demanding, share some of your breakfasts, lunches or dinners with valued friends and family.
Be a safe space for others: We all have the capacity to judge, criticise, gossip and demean. However, healthy social connectedness is a team sport and creating an environment where we all thrive, starts with you. Become aware of how you react to others in need. Aim to be less judgmental, more understanding; less critical, more helpful; less aloof, more engaged.
Practice vulnerability: Many of us view vulnerability and seeking help as a weakness. But needing help is not a flaw. Learn to open up when you are in those inevitable and understandable moments of need. Reach out to those you trust most and allow those who wish to help, an opportunity to do so. Philosophers have long contemplated why we chose, as a species, to live in communities. The answer, some maintain, is simply because we cannot imagine living without social connection; we cannot flourish as individuals without supporting each other through life’s troubles. Our modern lives may have disconnected us in many ways from “the village” but the opportunity remains for us to open up, reach out, connect authentically and thrive in each other’s spaces.
July 2019
13/6/2019 6:26:58 PM
WAN DE R I NG YO GI
HAPPINESS IS AN INSIDE JOB LEE CARSLEY offers some easy insider tips for achieving happiness.
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n all the years I’ve practiced and taught yoga, I’ve never had someone walk into my class and say, “I’m here because I’m totally content with my life, body, and world view. There’s nothing I seek to change or improve. I just want to learn how to do yoga, for fun.” Never. We all want to be happier than we are. And there are loads of books, articles and workshops that tell us what we need to do. It should be easy, right? But it is not – depression is in epidemic proportions. Here are some insider tips on finding authentic genuine happiness.
Create a once a week ‘grateful’ day – I use Sunday, but you can pick any day that works for you. Start your day by listing those small and ordinary things for which you feel grateful – someone who held the door open for you, an email that made you LOL, that dog wagging its tail at the coffee shop. Notice how you feel when you list out these items.
Lee Carsley is the ANZA Yoga founding teacher, and Yoga Alliance CE trainer. When not teaching yoga to students and other teachers, she also leads meditation workshops and bespoke yoga retreats. Be the light, show the light, and travel light. anza.org.sg/groups/yoga
Notice discontentment – Feeling a little let-down, disappointed or unbalanced? Ask the question: how do I think this should be? This question helps us unhook from discontentment, ego, or a feeling of scarcity. Ask it and observe if the response you give is your own expectation, and not realistic. If this
becomes a pattern, you may have lost your ability to be content (santosha), a close cousin of happiness.
Become your own best friend – The relationship we have with ourselves lasts longer than any marriage, friendship or birth of a child. From the beginning of your life, right to the very end, you are always in a relationship - with yourself. So, you might want to get cracking, as my great grandma would say, and create an authentic and genuine relationship with yourself. It’s the only way you can start having authentic and genuine relationships with others. We do not need gurus (bearded or otherwise), nor seclusion in an ashram, to find happiness. Throughout every moment in your life, there is a constant and ancient invitation, to trust and embrace yourself exactly as you are, in all your glorious imperfection. You do this by leaving behind that epic movie of the past and future (AKA: ‘The Story of Me’), and start showing up for life, right here and right now. Radically opening up to this extraordinary gift of existence, embracing both the pain and the joy of it, the bliss and the sorrow, the certainty and the doubt. Yoga really helps with getting you into the now and puts you on the path to being happy. See you at our classes sometime soon. July 2019
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ANZ A GROU P S
SPORTS GROUPS AFL Adults of all experience levels who are interested in Aussie Rules Football can get involved with the ANZA Singapore Wombats. Training is on Thursday evenings and Saturdays, with regular social events too.
ATHLETICS A track-and-field programme run by parents for kids 5 to 16, with a focus on fun, fitness and skills.
CRICKET Fields three teams in the Singapore Cricket Association. Training is at Singapore Cricket Club nets from 7pm on Monday evenings.
CYCLING From 30km rides to long distance, rides are held every morning to suit all skill levels, embracing road, MTB, triathlon and Audax disciplines.
GOLF / 9 HOLE
CASUAL COFFEE SOCCER / LIONS ANZA’s men’s soccer team is a group of fun-loving, hard-working, soccer-crazy guys aged from their 30s to 50s. The Lions play mid-week Futsal team on the East Coast, and Saturday Over 35s around the island.
TENNIS / CASUAL Social tennis at the Fairmont Hotel, Friday 9-11am. Afterwards, take time out for coffee and a chat.
TENNIS / EXPERIENCED Mens, ladies and mixed doubles for players with reasonable skills. Wed 8-10pm, limited to 20 players.
YOGA ANZA Yogis practice a range of yoga styles in the Singapore Botanical Gardens.
INTEREST GROUPS
GOLF / LADIES
Open to boys and girls aged 5-17, Scouting is about meeting new friends, developing leadership skills and being outdoors. The ANZA Scouts meet Saturdays at AIS from 2-4pm.
NETBALL / KIDS Netball offers coaching and competition for girls aged 6 and upwards. Sessions are held on Saturday mornings from 8.30am at Tanglin Trust School.
NIPPERS Children from 5 to14-years-old can learn beach and ocean awareness through fun activities, and connect with the great outdoors – meeting on Sunday mornings.
RUNNING Looking to find some running buddies in Singapore for regular casual runs? The ANZA Running Group meets Monday evenings at 7.30pm in the Singapore Botanical Gardens.
SOCCER / KIDS Running programmes for children aged 3 to 18-years-old, focusing on participation and family fun. Matches on Saturday mornings at The Cage Sports Park @ Turf City; training on Thursday evenings.
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CLICK! PHOTOGRAPHY The group meets regularly to share knowledge and advice in a friendly environment as well as going on photowalks across Singapore. All levels of experience are welcome.
ANZA SCOUTS
ANZA ACTION The community affairs arm for ANZA, supporting charities in Singapore through funding and volunteering activities. For info on the charities we support visit the ANZA website.
BOOK CLUBS We have a number of social book clubs that meet monthly in the morning or evening. Contact us to be connected with a group that meets at a time that suits you.
WINE CLUB The ANZA Wine Club aims to entertain and educate your passion for wine, plus fill your cabinets with fine wines from around the world. It’s informal, fun and a great way to meet other wine drinkers. Join David Harker and Nicolas Olivry for regular tasting evenings.
MAHJONG This friendly group meets every week on Thursdays from 10am–1pm at Boomarang on Robertson Quay.
INVESTORS INTEREST GROUP Meeting monthly to connect and discuss investments and important financial matters for expatriates. Whether just starting out in investing, or a seasoned professional, you can benefit from being part of the group.
STITCHES Interested in needlecraft? All levels are welcome to learn, mentor and sew.
SEA FISHING
KILL-O-METRES
Aimed at beginners, those seeking a handicap and those with a handicap over 25. The ladies meet every Thursday in Singapore and Malaysia.
Join us for our Casual Coffee mornings, where you get to meet other members and relax in a lovely spacious leafy indoor setting. We meet at Coffee Bean & Tea Leaf, first floor of Orchard Central, on the second Wednesday and last Friday of each month, from 10am.
Join ANZA’s walking group each Monday to get together and get moving around some of Singapore’s great parks. Check the website for times and locations.
KNIT FOR LOVE Come along and knit beanies for Singapore Cancer Society chemotherapy patients. New knitters welcome – there will be friendly souls there to help you learn. The group meets on the third Friday of the month in the ANZA office.
A community of fishing enthusiasts who arrange regular boat trips across the Singapore Strait, The Andaman and South China Seas.
SECRET MEN’S BUSINESS Lunch and lager every third Wednesday of the month. Just turn up at The Penny Black, Boat Quay at 12.30pm. The lads also play golf in Singapore each Thursday.
SINGLE PARENTS NETWORKING FORUM Being a single parent is never easy, and can be even more challenging when away from family and close friends. This group aims to provide support, advice, friendship and fun for single parents in Singapore.
LADIES NIGHT A monthly get-together at different, funky locations. Bring your friends or come alone and meet new members. Ladies Night is just for the girls!
WRITERS’ GROUP This group of new writers and published authors meets monthly to read and discuss their work.
BUSY BEES The Busy Bees get together fortnightly at the ANZA office to craft all the fantastic props that are used for ANZA’s major events. Props are sold at the end of the events to raise funds for charity. If you are crafty, or even if you’re not, this is a great fun group to join. For more details, or to register your interest in this group, please email info@ anza.org.sg
WANT TO SIGN UP FOR AN ANZA SPORT OR GROUP?
GO TO
ANZA.ORG.SG disclaimer ANZA offers many and varied activities and events to benefit its members. Occasionally, and due to circumstances outside of ANZA’s control, activities or events (including sporting competitions and seasons) may be cancelled or subject to date, venue or content changes. Every effort is made to avoid this, but where it does happen, neither membership or ticket fees are refundable. Current and prospective members and guests are encouraged to reference both the constitution and terms and conditions of ticketed events.
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M EET THE GROUPS
The ANZA Mahjong Group Meet the ANZA Mahjong group, who meet up every week to socialise and play the popular tile game.
WHO ARE THEY? This popular group get together each week to play Mahjong, a tilebased game that was developed in China during the Qing dynasty and has spread throughout the world. It is commonly played by four players, and is fast paced, social and great fun. WHERE DO THEY MEET? Boomarang Bistro & Bar, Robertson Quay, every Thursday (except Public Holidays), 10am - 1pm. The group takes a short break over Christmas-New Year. HOW DO I JOIN? “Like all ANZA subgroups, after receiving your enquiry, perhaps by phone, email or via the ANZA website, the ANZA office will send info out about the group, or you can just turn up. We take beginners through to experienced players,” says organiser Sue Chamberlain. “You might join to learn Mahjong, but it’s also a good way to meet and spend time with a great group of fun people.” CAN ANYONE JOIN? You don’t have to know even the first thing about Mahjong to
turn up and play. “Anyone can come along initially to try their hand at the game,” says Sue. “Someone will sit with you and teach you the basics and you can see if it’s for you. But you must become an ANZA member to play on an ongoing basis and to enjoy other ANZA groups and member benefits.” BEST THING ABOUT THE GROUP? “Great fun, enjoyment, a chatty group of people, a bit of a challenge to the brain, and you get to enjoy a traditional part of Asia that you can take home with you.” ANYTHING ELSE YOU’D LIKE TO SHARE? “Mahjong is just the beginning, as most players have fingers in many other ANZA and non-ANZA pies! By being part of this group, you’ll find out all sorts of information about life in Singapore and ANZA opportunities.” anza.org.sg/groups/mahjong July 2019 anza
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AFL
MEET THE WOMBETTES!
The AFL Asia season is in full swing, and there’s never been a better time to be an ANZA Singapore Wombat – or Wombette! BEN ADAMS reports.
WOMEN’S FOOTY That rumble you hear isn’t thunder – it’s the waking of a sleeping giant – women’s footy in Singapore. The first session saw 16 new club members join in a historic moment as we took the next step in developing the great game here in Asia. Things were off to a flying start, with every one of the new Wombettes having played either Aussie Rules or Gaelic Football before. We’re now up to 25 total players, with a match against Malaysia planned on 3 August and potentially a side participating at the Asian Championships at the end of August. The Wombettes are training alongside the men – Thursdays 7pm and Saturdays 1pm – so the training vibe is fantastic! It’s an exciting time for the club and we really hope to continue to grow the women’s footy team. So, if you or any of your family or friends are interested in giving footy a go, drop us a line. An extra special thanks to Mark Sinclair (aka Bondy) who is currently working with the Wombettes, running the training and skills sessions.
CHANGI CUP GAME 1 May saw a flurry of games and activities, but none more important than the visit of the old enemy – the Malaysia Warriors – for game 1 in the annual Changi Cup. Held over two legs, it’s critical to get a big win on your home deck, and the 62 anza
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Wombats were raring to go as the current cup holders. Unfortunately, a combination of injuries and travel meant that both the Wombats and Warriors were fielding undermanned teams. To compound matters for the Bats, we decided to be fair to Malaysia and help them out with a few players, one of whom went on to be Best on Ground (in a totally unrelated matter, we now have vacancies on the team selection committee). Despite all of that, the advantages of home comforts and superior numbers meant that Singapore would finish the day victorious. It was tight throughout the day and goals were hard to come by. Ryan Brock and Gab Irons both kicked a couple
July 2019
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UPCOMING EVENTS TO NOTE:
13 JULY Jakarta Tour
from the midfield, but the loss of spearhead Tim Nash looked like it might prove costly. A set shot from small forward Ben Adams put the Bats up by 13 with a few minutes to play, and we held on for a six point win. Malaysia battled valiantly and pressed throughout the contest, but a strong midfield effort bookended by Nash (up forward) and Damien Damianos (down back) saw us through. Shout out to Tate Barnes who also kicked his first career goal in his sixth season with the Bats! Lots of work to do come 3 August for the return leg if we hope to retain the cup – so here’s hoping for a big turn out for that trip.
SINGAPORE TRI-SERIES The Bali Geckos came to town for a set of tune up matches on Vesak weekend, as the Geckos, Wombats and the AIS Sharks prepared for the Bali Masters 9-a-side tournament, held over the Queen’s Birthday long weekend in June. Three short and sharp matches were played at the AIS home pitch under lights, though the sharks suffered in terms of attendance due to a kid’s trip for an Auskick tournament overseas. Bali conversely sent a full-strength team and beat the Sharks in a lopsided affair (winning by 10 goals) and pipped the Wombats by three goals, thanks to an electric opening to the second half where they slammed on four unanswered. The Wombats found their Mojo to down the Sharks by 12 goals themselves in the final match of the night. Reigning B&F (Best and Fairest) winner Gab Irons was again electric, kicking seven goals across the two matches. Damian Hoo made a welcome return to the fold and was dominant inside and out, while new recruit Kenny Ong was all class across the backline. Daniel Branchflower even got his name in the paper, uncharacteristically running off his man to snag a goal in the dying minutes.
3 AUGUST Malaysia Tour (Men’s & Women’s)
17 AUGUST International Rules Game – Bill Niko Cup Game #2 – vs the Irish Lions (Men’s & Women’s)
31 AUGUST
AFL Asia Championships – Thailand
Men’s & Women’s at the same time and place.
TRAINING SCHEDULE: 6 JULY (Saturday) : 1pm – 3pm 11 JULY (Thursday) : 7pm – 9pm 25 JULY (Thursday) : 7pm – 9pm 27 JULY (Saturday) : 1pm – 3pm 1 AUGUST (Thursday) : 7pm – 9pm
*All sessions held at Centaurs fields, Turf City 200 Turf Club Rd
If you’re interested in coming down for a kick and a run, whether for fitness or friends, get in touch with us via anza.org.sg/sports/wombats-afl July 2019 anza
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N E T BA L L
OFF SEASON TOURNAMENT ACTION It’s been a busy off season for ANZA Netball, with teams participating in various competitions, including events new to the netball calendar in Singapore. MICHELLE ADAMSON reports. Singapore Netball Academy (SGNA) Quad Series ANZA was represented by a 2007 and 2008 team in the SGNA Quad Series which was held at the Methodist Girls’ School in May. The competition was fierce, the games were long, and the tournament lasted all day, but the ANZA girls survived and played well. Well done to all the volunteers, coaches and players for a huge day of netball and for proudly representing ANZA.
Centaurs Tournament Centaurs hosted a day long tournament in late May at Dulwich College with multiple ANZA teams from 2007 and 2008 age groups playing in the morning and 2006 and above age groups playing all afternoon. Another massive day for the ANZA teams!
Sport Ready Sunday Social ANZA was represented by a 2009 and 2008 team in the Sport Ready Sunday Social, which was held over four weekends at Kallang Netball Centre. For the 2009 ANZA netball players it was one of their first opportunities to represent ANZA at an external tournament. Here are some thoughts from two ANZA 2009 players about this tournament:
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Overall , I think we did amazingly well and it was lovely to get to know and play with a different group of ANZA girls than the Silver S tingrays. I really enjoyed the league games and hope I get an opportunity to play again and do even better next year. - Sophia ANZA Netball is so much fun and I have loved the extra Sunday competitions. It ’s been great getting experience playing against other teams in Singapore and making friends from different schools. - Rosie
Registrations are now open for the 2019/2020 season, which will commence on 7 September. Registrations are open for the first time for girls born in 2013. Get in early to ensure your place! anza.org. sg/sports/netball
July 2019
13/6/2019 6:21:08 PM
anza Yogis
Y oga has b een k nown to improve happiness a n d he alth.
Yoga in nature, connecting to the earth and air, four days a week. Feel the difference to yourself and to your life.
First time? Been doing yoga for a while? Join the ANZA Yogis – small personal groups, with experienced teachers. 5 and 10 session packs can be used for any class in the season in which they were purchased. As an ANZA Yogi, you also receive discounts on yoga lifestyle products, retreats and yogi workshops.
everYdaY Yoga for everYdaY people SeaSon 3
SINGAPORE BOTANIC GARDENS, NEAR THE ECO LAKE Until 27 July
Monday 8.30 - 9.45am YIN/YANG Wednesday 8.30 - 9.30am HATHA Friday 7.00 - 8.00am POWER YOGA Saturday 8.30 - 9.30am HATHA
s ign up todaY v ia
anza.org.sg/groups/Yoga
5 Sessions: Members $100, non-members $140 10 Sessions: Members $200, non-members $280
B O O K AT A N Z A . O R G . S G Yoga HP Jly2019.indd 1
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ANZA NETBALL REGISTRATION
NOW OPEN!
400 Participants, 60 coaches, every Saturday at Tanglin Trust School • Fun and friendship, all abilities welcome • Professional coaches at selected age groups • Speed, strength and skill development • Age appropriate drills & modified games • Competitive opportunities for older players Birth Year
2013
Birth Year
8:15am to 9:30am Birth Year
20082007
9:45am to 11:15am
2012-2009 8:00am to 9:30am
Birth Year
20062004+
11:30am to 1:00pm
Season Dates: 7 September 2019 to 21 March 2020. $350 for 2013/2012, $400 for 2011-2004+ For more information please contact ANZA Office:
+ 65 62237992/info@anza.org.sg
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C YC L I N G
ROAD RULES
Meet ANZA Cycling’s new Road Director, CHRIS BLOCH. re? in Singapo to work p u d n e u o York in 2012 How did y I re from New
ngapo a few years, I came to Si w firm. After la re o ot a ap g n y day, so I g for a small Si g fitness ever n si lo f my f o o e n ck y ow n . O finally got si riding on m d te at I ar th st e d , told m road bike an Mark Huber er b ast em o M C t A first Wes friends, ANZ de. After my ri p u d ro an g t a getting ki should join king about as y k! ad ac re b al oked Loop, I was d I haven’t lo an g lin yc C A joining ANZ
u seen in the club What changes have yo ember? since you’ve been a m to 400+ members,
m about 300 The club has grown fro veloping has been the focus on de e ng but the biggest cha g up tin set it’s er the club. Wheth a more inclusive feel to s ive iat init n’s me pushing the wo more ‘no drop’ rides or n’s me wo for r environment to help foster a stronge ing), the th casual riding and rac (bo cycling in Singapore more ers rid g kin phasis on ma club has really put an em b. clu es and in the comfor table on their bik
Any memorable moments wi
th ANZA
Cycling? The 2017 Tour of Barelang (ak a Batam 6 Bridges). It was my first ever competitive road rac e and I spent about 100km riding solo, bridging from one small group to another. The thing that kept me going was the yells of encouragement from the riders on the return journey, and I dug as deep as I could to finish, even when the driver in the broom wag on asked me if I wanted to hop in with about 20km to go!
eople you give p ? ld u o w e ic What adv sidering joining up uch as on r as m who are c ry membe
eve both on ives back to involved t e g The club g to re a great , so make su ts. It is such n e v you put in e l a ci people d at the so g and warm in g the bike an ra u co n elf out y, full of e s. Put yours d n communit u ro g ck enty-fold. erent ba l benefit tw il from all diff w u yo d e club, an there in th
How did you come to be on the committee?
I’ve always been quick to put my hand up when the committee needed help, volunteering at races. So, when my predecessor, Mik e Korenoff, announced that he would be leaving Singapore, I was invited by the committee to step in. My aim is to carry on Mike’s legacy and find new and exciting ways to strengthen the ANZA Cyc ling community.
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As Road Director, what do you do? I make sure that the club has as many road cycling activities available to the membership, but also to make sure we are promoting safe, responsible riding throughout the club and the wider Singapore cycling community. Along with the rest of the committee, we try to develop new and interesting events, routes, races and social events to strengthen the community and ensure that riders of all levels are able to enjoy themselves on the bike. At the end of the day, we are all out there because we love being on our bikes!
13/6/2019 6:37:54 PM
SOCCER
THE ANZA SOCCER PHILOSOPHY CARA D’AVANZO reports on how ANZA Soccer’s Saturday league and Sunday competition teams complement each other.
F
or over forty years, ANZA Soccer has been based on the philosophy that children learn character, grit, and social skills through sport. “Play with your mates” has been our unofficial motto for decades. On Saturdays, our players play on mixed-ability teams that generally stay together year-to-year. While our Saturday games are competitive, with ANZA League and ANZA Cup competitions often ending in nail-biting finishes, it’s the emphasis on fair play and friendship that attracts new players to ANZA Soccer and provides veteran players and their families with a soccer home through the years. Some years ago, ANZA Soccer joined the JSSL Sunday league to give our most committed players the opportunity for competitive games against other academies’ teams. ANZA Soccer’s competition teams (or “comp teams”) are selective, formed through try-outs and placed in ability-based divisions within the JSSL Sunday competition format. Competition players may also be selected to ANZA teams entering local and regional soccer tournaments. Comp teams have a separate practice each week, in addition to the practice sessions provided for all ANZA Soccer players. Comp team players must be ANZA Saturday league players, and they are allocated across the Saturday league teams to maintain balance and encourage friendships with diverse teammates.
Over the years, this approach has worked well, and we continue to see it as the best way to encourage and develop all our players, while maintaining the unique ethos of the ANZA Soccer programme. ANZA Soccer’s organising committee is composed of parents committed to supporting the whole ANZA Soccer programme, which is not-for-profit and seeks to serve a wide range of families. Our recent success in the JSSL International 7s competition underlines the success of our Saturday/Sunday model: in a field of over 400 teams from 190 clubs, ANZA was the only club to earn four first-place trophies (Boys 12, Girls 14, Boys 16, and Girls 16), and we took home the Paul Parker Trophy as overall winner! We recognise that there are many ways to learn and play soccer in Singapore. The island’s youth soccer scene includes everything from hyper-competitive and expensive for-profit soccer academies to pickup games in the neighbourhood. At times, ANZA Soccer players have chosen to play elsewhere, and we always wish them well with their new clubs. More frequently, players join us from other clubs; their reasons for switching often include wanting less emphasis on winning at all costs and more focus on fun, friends, and enjoying the game. We welcome all who want to join our unique, successful, and healthy approach to the beautiful game!
ANZA Matildas Win JSSL League
The mighty Matildas continue to dominate in the JSSL League. On 12 May the ANZA Matildas 1 triumphed in the Girls 11s division. “The girls went into the last round of the JSSL league in second place, two points behind JSSL FC1,” says Chris Stewart. “Their last game was against JSSL FC1 and the girls needed to win the game to take the Championship! Matilda’s were down 1-0 at half time but the girls never gave up, and a goal from Maya Eastburg saw them draw level with 10 mins to go. This gave them a huge boost and with two minutes to go, Alina Lutz scored a great goal. The Matilda’s defended with everything they had to snatch the Championship from JSSL!” Congrats Matildas on another fantastic win!
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FEATURED
ANZA MEMBER BENEFITS JULY Here’s a selection of our best offers available this month – exclusively for ANZA members.
FEATURED DI SCOU NT
FIRST TIME PATRONS ENTITLED TO A 25% DISCOUNT WITH MINIMUM SPENDING OF $100.
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F E ATU R E D BEN EFI T S PORTA
NATIONAL GEOGRAPHIC
URBAN FAIRWAYS
parkhotelgroup.com/en/clarkequay/porta 20% off total food and beverage bill.
natgeosubscriptions.com/anza Receive up to 40% off selected National Geographic titles.
urbanfairways.com Enjoy 15% off the total bill for your first golf lesson. Cannot be used in conjunction with other Urban Fairways promotions.
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SELECTED
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HOTEL VILA OMBAK
SUMMERLONG
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KOH JUM BEACH VILLAS kohjumbeachvillas.com 10% off website rates (except for Peak Season 20 Dec – 6 Jan) for a minimum two-night stay. To book, email reservations@kohjumbeachvillas.com and show ANZA membership card.
TORIO JAPANESE RESTAURANT torio.com.sg 15% off total bill.
FUSION RESORT PHU QUOC fusionresorts.com/fusionresortphuquoc 10% off website accommodation with the understanding that bookings are made directly with the hotel.
ROYALE CHULAN, SEREMBAN
GREENWOOD FISH MARKET
royale-chulan.com 10% off website accommodation prices with the understanding the bookings are made directly with the hotel.
greenwoodfishmarket.com 10% off for dine-in only upon presenting ANZA member’s card on billing.
MURRAY TERRACE BRASSERIE
neonpigeonsg.com 10% discount off Food & Beverage bill when dining at the restaurant daily.
SHERATON BALI KUTA RESORT sheratonbalikuta.com 10% off Best Available accommodation rates online with the understanding that bookings are made directly by emailing Reservations.Balikuta@sheraton.com. 15% off food & beverage at The Lounge, Feast, and Bene Italian Kitchen. 15% off all treatments at Shine Spa.
JAMIES ITALIAN jamieoliver.com/italian/singapore 15% off off total bill with ANZA membership card shown at Jamie’s Italian restaurants. This offer cannot be used in conjunction with any other offer, set menu or with Deliveroo.
sixsenses.com/hotels/maxwell/dining Thursday, Friday, Saturday, Sundays: 10% discount based on a la carte menu. Monday, Tuesday, Wednesday: 15% discount based on a la carte menu.
NEON PIGEON
Interested in offering a discount to ANZA members? Email marketing@anza.org.sg
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N EW M E M B E R S A N D A N Z A C L AS SIF IED S
NEW MEMBERS
WE ARE DELIGHTED TO WELCOME NEW MEMBERS EVERY MONTH TO THE ANZA COMMUNITY.
James Colston
Lotus Mackie
Maryline Marquet
Francisco Perez
Kirby Colston
Dereck Daymond
Selina Green
Irene de la Osa
Nathan Price
Yvonne Daymond
Paul Green
Jeevan Ganesan
Christian Patouraux
Carlos Clavel
Guy de Rocquigny
Sarada Chellam
Mark Whiteley
Cristina Alvarez-
Mathilde de Rocquigny
Karishma Jivani
Graham Crozier
Patrik Bihammar
Mish Whiteley
Ossorio
Jenny English
Anne Petterd
Ashby Corrigan
Mirian Vedana
Craig Mobberley
Georgina Crawford-
Chris Colman
Simon Morgan
Gregory Vandeler
Kristin Brown
Sally Nichelsen
Smith
Greg Nichelsen
Terry Crawford-Smith
Jadranko Dovic
Duncan MacBeth
Johnny Ladouce
Nidhi Bisht
Elsbeth Nijhuis
Helyette Jarny
Peter Missingham
Gaurav Singh Khanka
Joanne Julia
Amy Gibson
Fiona Missingham
Adam Wilkinson
Joan Julia
Megan Reichelt
Ana Recio
Lauren Wilkinson
Damon Radich
Jordan Reichelt
Xavier Pavon Gelices
Adrian Steel
Julia Plowman
Deborah Baker
Charlotte Wells
Matthew Togher
Jenifer Whitesides
Vishal Dehia
Robert Wells
Louisa Kelland
Mike Whitesides
Sadaf Dehia
Ana Pessoa
Nicole French
Paul Taylor
Franz Lathuillerie
Norimichi Oyama
Michael McLeod
Kana Oyama
Mei-Lin Ooi
Clare Ross
Oliver Reyes
Dave Ross
Benjamin Stewart
Kelvin Ng
Alana Triscott
Emilie de Cannart
Sarah Kerrigan
d’Hamale
Michael Dixon
Kevin Zajax
Michelle Seyffert
Gabriela Maria
Sven Seyffert
Steiner-Zajax
Brian James
Louisa Marks
Dan Forster
Paul Marks
Samantha Ventrice
Steffen Kroner
Amber Williams
Ina Kroner
Michael Williams
Ammon Mackie
Sylvain Goblet
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ANZA MONTHLY GIVEAWAY Congratulations to Louisa Marks Winner of this month’s $50 voucher from The Butcher.
NEW MEMBERS PREMIER PARTNERS
July 2019
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CLASSIFIEDS OFFER YOUR SERVICES HERE STRUGGLING WITH MATHEMATICS?
Tutor with over 30 years relevant experience available for 1 on 1 or small group coaching for all your mathematics needs at all levels to Grade/Year 12. Proven track record with students from various international schools in Singapore since 2006. For further enquiries, contact Andrew on HP 92994822 or email mathsolution4me@gmail.com
ACCOUNTING HELP FOR SMB’SSINGAPORE SMBER’S
Are you in need of help with your Singapore accounting software, GST, income tax, accounts preparation, annual returns, financial procedures & projects or business advice? Specialising in Xero, QuickBooks, Reckon & MYOB Software, and accounting/govt. requirements for small/medium business and personal needs. I can also help with financial issues back in OZ from being in Singapore. Call Don on 9850 5521 or email smallbusfinsol.don@gmail.com
HAIR BY LINDA
lindacrosswell.com New Zealand stylist with 35 years’ experience in the industry using L’Oréal, Schwarzkopf, Wella and Olaplex products. I specialise in ladies-only expat hair care, my Orchard-based service offers shaping and styling services, colour work, foils, block colour, tinting, highlights or lowlights. To make an appointment text +65 94365565 or email: lindacrosswell@yahoo.com.sg
ASIAN COOKING WITH CLASSES WITH VIDA
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The menu features Thai, Indian, Malaysian and Thai cuisine with recipes and lunch. With over 29 years’ experience teaching cooking, we use quality ingredients for each dish and share cooking techniques that will give the best results at home. Classes are done on my premises. Day, evening and Saturday classes are available. Helpers are welcome to join classes and wet market tours (see below). Culinary Wet Market Tours and Indian Spice Shops. For newcomers and anybody else, these tours are full of information about all the produce you see in the markets including seafood, vegetables, fruit, herbs and spices. Visit Indian grocery shops and learn to buy quality spices there and lots of tips. Call 6468 2764 or email the above for the monthly programme.
CINDERELLA EMPLOYMENT AGENCY
Cinderella is a maid agency based in Singapore which is managed by expats who immigrated to Singapore and Singaporeans who have previously lived overseas for a long time. At Cinderella we will match employers profile closely to the experienced transfer helpers that can be interviewed in person. Please call us at 94502658/2931 or email at: contact@cinderella. com.sg.
MARRIOT VACATION CLUB, ASIA PACIFIC MEMBERSHIP
40% discount on existing sale price. 3400 points with access to 80 global locations including Phuket, Bali, Bangkok, Hawaii and Surfers Paradise. Call Andrew on 9105 5977
To advertise with ANZA, please contact marketing@anza.org.sg
Advertise with us! Only $60
per classified ad
PRE-PAID BLOCK BOOKING Discount 6–10 ISSUES
10% OFF 11 ISSUES
20% OFF ANZA New Members Classies July19.indd 71
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10 MI NUTES W ITH
10 MINUTES WITH...
JENNA WHITE
New Zealander JENNA WHITE is Resident Pastry Chef & Development Chef for Baker & Cook. She talks to ANZA about juggling family life with her food career, and the joy of teaching home cooks.
Where is home in New Zealand? Hawkes Bay. Beautiful wine country. What do you miss most about home? Now that I’ve had a baby, I miss my family. Having that closeness of just popping around the corner to have a cup of tea and a chat with mum! How did you come to a career in cooking and food? My culinary love started young. I used to sit in the kitchen with my mum and stir the cookie dough or cake batter, then of course, lick the spoon. At 15 I knew that I wanted to be a chef, so I left school early to start my journey. What do you love most about your work? For the school side of my role I love to see the smiles of students when they have success from small tips and tricks, and their simple joy of achieving a result they’ve been trying so hard to get right at home. For the development side, the buzz of being creative, working with new
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ingredients and facing challenges when they arise. Favourite cooking class success stories? Bread or pastry classes are the most rewarding. When you re-train a student out of old habits that they realise will make their life 10 times easier! And then receiving photos or stories of their success at home. How long have you lived in Singapore? Coming up to eight years. I was head hunted here by a local group as the Executive Chef, and I was only planning on staying for a year! I enjoy living in Singapore. The food scene is very ecletic. There is something for everyone. The country is oozing with food! Do you have family here? I do. Two years ago, I married my husband, and 20 months ago we had a daughter. Tell us a little about your role as a mum and working parent? Where to start? I admire every woman that does this. It’s tough and rewarding. Like all working mums I’ve had my
struggles but slowly I’m finding a balance. I’m very career focused so I’m determined to make it work. What is the secret to baking? There are many secrets to baking. It’s about chemical reactions versus personal taste. However, once you have a good recipe hang on to it! bakerandcook.biz
JENNA’S FOOD FAVES Local hawker you would line up for? Oyster omelette or fish head curry Favourite Sunday breakfast? Pancakes with fresh stone fruit and berries. Favourite Singapore restaurant for a special occasion? I love Esquina and Tippling Club for a special night. Favourite date night bar? What’s dating!? Haha. Jigger and Pony makes banging cocktails though. What’s one thing every home cook should own? The only tool you need is a knife!
July 2019
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A U S T R A L I A N A N D N E W Z E A L A N D A S S O C I AT I O N
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