The Christmas Issue! Dec 2017 - Feb 2018

COOK, EAT, TRAVEL... REPEAT Issue 9 |Dec 2017 - Feb 2018 thecraversguide.com

It'sChristmas!

A 20 Page Guide on What to Cook, Where to Eat and How to Travel this Holiday Season!

PLUS! YABBIES, RESISTANT STARCH, KILLING THE COLD, MYTH-BUSTING

24 X’MAS SPECIAL THE CRAVER’S GUIDE TO A CRACKIN’ CHRISTMAS! Cook: 12 Recipe for Xmas Eat: 10 Restaurants and Hotels in Singapore to celebrate X’mas Travel: 8 Hotels around the world to see and be seen in December

Contents

Issue 9 |Dec 2017 - Feb 2018

05 THE CRAVER’S GUIDE: FAT BUSTING CARB, WEIGHT LOSS MYTHS, TOM KHA GAI 06 Weight Loss Myths to Remember 08 So Real vs So Fake! - The Truth Meter 09 Healthy Snack Recipes 10 Coffee 101: Around the world 12 The Kind of Carb that can keep you trim and fit 13 Kill the Cold - tips to stop the sniffles 14 Craver’s Star Ingredient: Milk 16 Asian Cravings: Tom Kah Gai

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18 HEALTHY CRAVINGS!

18 Health Myth Busting: The Gluten-Free Diet

20 FEATURE: YABBIES: FROM KUKERIN, WESTERN AUSTRALIA 43 THE LAST BITE

43 Ingredient Wrap Up: Christmas Chocolate Fudge

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Editor’s Note Dear Cravers!

It truly is the most wonderful time of the year, isn’t it Cravers!

We’ve arrived at the last month of the year, beautiful December.

I love everything about December, the rain, the cooler weather and the Christmas carols playing in malls and in Cold Storage that’s how I know that the season to be jolly is finally upon us.

Planning this Christmas issue, I started with the notion of wanting it to look like Christmas exploded on the cover, all the way to the last page. But alas, my vision was laid to rest when I saw what the final product looked like. So I present you with something a little less obvious and a little more deeper - a Christmas that’s there to be celebrated for the people who wish to celebrate it.

This issue has the regular content we do on every issue, and then it finishes off with a Christmas extravaganza called The Craver’s Christmas Guide: Cook, Eat & Travel. In my few years in publishing, this is really the first festive issue where I had so much say and so much creative control; here’s hoping that you really enjoy the 12 recipes I had put together for Christmas - one for each wonderful day. And the recipes aren’t your typical recipes, either. Instead of a turkey, how about roasting a chicken? And instead of the traditional roast, how about adding a little spice to it with chillies? I’ve put an Asian touch on many of the recipes, to reflect not just how I feel about food but what the restaurants are doing as well. We’ve got a list of 5-star restaurants and hotels in Singapore serving up the best of the Christmas, and New Year's, in varying styles! And, if you’re travelling, we’ve got you covered from Australia to Ubud and Phuket.

I’ve said plenty about a Craver’s Christmas, now its time for you to experience it. Here’s wishing you a Merry Christmas and a Happy New Year! I can’t wait to see you again next year with more creative content, recipes, videos and just sheer joy.

Time to sing your carols and start turning the pages…

Krishy

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Took this shot when I was in Bangkok, early Novvember. To read about the places I expereinced there, check out the blog!

The Craver’s

Guide Fat Busting Carb, Weight Loss Myths, Tom Kha Gai

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The Craver’s Guide

Craver’s Pleasure List 06 Cravings | Issue 9

The Craver’s Guide

4 weight loss myths to remember A conversation with a friend recently sparked off this debate about personal trainers, and more importantly, how much they cost! Easily, a PT can charge you $100 and above per hour - that’s like almost $800 a month if you get them for 2 hours a week! While there are plenty of people who believe in the importance of a PT and have benefited from them, there are many more for whom this has not worked. Why? Weight loss myths could very well be the reason. Here are 5 for you to be wary of:

indulge. Just make sure not to exceed your daily calorie intake.

Burning calories during a workout means you can afford to eat whatever you like. While exercise can help you burn calories, it can also trick your body into overeating by making you hungrier.

Simply put, it’s the reward system: you reward yourself with a piece of cake after a good and long workout. Experts say that eating lesser foods in moderation goes hand in hand with exercising, so its essential to be mindful of the calories you’re consuming post-workout. One way to avoid this? Hydrate as much as you can - it can go a long way to keeping your cravings in check.

A big breakfast helps you to lose weight by keeping you fuller.

Although some studies have found that a big breakfast can help you in keeping the weight off, these studies have been primarily funded by cereal companies.

An independent research conducted by a group of universities showed that there is no significant difference in the weight individuals lose, regardless of their intake of breakfast.

A uniformed calorie diet is a way to lose weight. The truth is, you can drop the kilos a lot easier when you vary the amount of daily calorie intake. In fact, fasting periodically and changing up your daily calorie intake can both help you lose the same amount of weight!

You can also help to train your body’s hunger pains by eating lesser certain days.

Late night snacks are a perfect route to weight gain. This may not be true all the time - just because you go to bed with a full stomach doesn’t mean that the food immediately gets turned into fat. So long as you have a daily calorie plan set up for yourself, feel free to

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The Craver’s Guide

SO REAL VS SO FAKE

The Truth Meter More myth busting, of the general variety:

However, whole grains, such as wholemeal slices of bread and wholegrain pasta, contain vitamin B and plenty of fibre. These two Ginger does help reduce nausea and vomiting nutrients help to slow down digestion, thus stabilizing blood sugar levels and decreasing - this is because of the calming compounds found in the spicy root such as gingerols and inflammation. shogoals. So yes, you can reach out for some So Fake: Placing Garlic in your ear can ginger ale, but it's better to make your own, cure ear infections as store bought ones have copious amounts of sugar for preservation. Plus, it's not hard Garlic in your ear and ear infections have no to make - boil some crushed ginger and rock sugar in 2 litres of water. Cool, and have over proven connections of any sort. Really. some ice cubes.

For your bones and digestive system: Slightly True: You must drink 8 glasses of What we already know: Prunes helps to keep water a day your bowel movements regular.

What we just found out: Prunes also help to 8 is simply a mythical number made up by health professionals over the year. In keep your bones healthy! actuality, most of us need more than just According to a study published in 8 glasses of water, particularly when the Osteoporosis International, postmenopausal weather is very hot. Also, when you’re working out, you lose a lot of water, hence its women who ate prunes regularly have best to stay hydrated. A good guide would be no bone-density loss over a period of six the colour of your urine - ifs its deep yellow, months, as opposed to women who stayed you better drink up! away from it. Prunes are known to possess both anti-inflammatory and antioxidant properties, and thus may protect bone cells Not so True: Bread causes inflammation from breaking down with age.

This is true because white bread and pasta (refined grains) are related to inflammation.

True: Ginger can help to ease an upset stomach

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The Craver’s Guide

Healthy Snack Recipes

WE ALL HAVE THE HABIT OF SNACKING OR MAYBE WE’RE SPEAKING TOO SOON. BUT SNACKING IS A VERY COMMON HABIT AMONGST MOST PEOPLE, PARTICULARLY THOSE WHO WORK A REGULAR 9 TO 5 JOB. WE’RE NOT SAYING SNACKING IS BAD, BUT IT CAN BE WHEN WE SNACK ON THE WRONG FOODS. HERE ARE SOME SIMPLE SNACK RECIPES TO HELP IMPROVE YOUR SNACKING HABIT.

finely chopped red onion and ¼ cup of chopped coriander leaves. Add the juice of ½ a lemon to this mixture, toss and serve!

Date & Mango Energy Bites

Fruit and Nut Mix

In a food processor, combine 1 cup of pitted whole dates, 1 cup of unsweetened dried mango and 1 cup of raw cashews. Blitz this under finely chopped. Then, form small balls of this mix and store in an airtight container for about a week, in the fridge.

In a bowl, combine 1 cup each of almonds, cashews and walnuts. Add a pinch of salt, 1 Tbsp ground cumin seed powder, 1 tablespoon black pepper and 1 teaspoon chilli powder, with 3 tablespoons of olive oil. Toss until the nuts are well coated, and roast in the oven (180 Degrees Celsius) for 20 mins, stirring the mix at the 10-minute mark.

Remove and let cool for another 10 minutes before diving in!

Crispy Spiced Chickpeas Toss one can of drained chickpeas with 1 tablespoon of olive oil, ½ tablespoon of Cumin seed powder, ½ tablespoon of coriander seed powder and a pinch of salt.

Spread out the spice-coated chickpeas onto a lined baking tray, and bake at 170 Degrees Celsius for about 30 mins. Once cooked, remove and let cool for another half an hour.

You can snack on these for up to days, but the chickpeas will lose their crisp over time.

Chilli-salty Mango Combine 1 Tablespoon each of freshly ground black pepper, chilli powder, coarse sea salt and the grated zest of 1 lime. Sprinkle this over fresh mangoes.

Green Apple and Pomegranate Salsa In a mixing bowl, combine 1 cup of pomegranate seeds, 1 cored and chopped Granny Smith apple, 1 small, peeled and

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The Craver’s Guide

Coffee 101 The Bean Belt

TODAY, COFFEE IS GROWN IN OVER 50 COUNTRIES WORLDWIDE - ALL ALONG A REGION AROUND THE EQUATOR CALLED THE BEAN BELT. DIFFERENT VARIETIES OF COFFEE PREFER DIFFERENT CLIMATES, TEMPERATURES, ALTITUDES, AND HANDLING. COFFEE BEANS FROM DIFFERENT PARTS OF THE WORLD BOAST DIFFERENT FLAVOURS, JUST LIKES ITS ALCOHOLIC SISTER, WINE. WE DID A LITTLE DIGGING TO FIND THE WORLD’S MOST POPULAR COFFEE PRODUCING REGIONS. 10 Cravings | Issue 9

The Craver’s Guide

BRAZIL

INDIA

It’s no surprise that Brazil starts first on this list, its the world’s largest coffee-growing region - leading in robusta and arabica beans. The taste of these beans are usually soft and mild and are preferred by most commercial roasters (cue Starbucks). When you drink a pure Brazilian roast, you can taste slight hints of peanut, too!

In the 1600s, coffee beans were banned from being taken out of the middle east, to prevent other countries from growing this money-making bean. As all rule breakers in time make history, there was one Muslim man who smuggled a few seeds out of Arabia by taping them to his stomach. While much of the Indian coffee crop is shipped off to Europe to be blended into espresso, Indian coffee has a slight hint of spiciness and is loved for its low acidity.

INDONESIA Back in the 1600s, Dutch traders introduced coffee plants to this part of Asia. As the country is made up of thousands of islands spread over a large part of the equator and its surrounding regions, there is a considerable difference in the flavour of the coffee beans from different parts of Indonesia. The most popular of the various brews to come out of this country is the Sumatra brew, which is famed for its earthy flavour with a deeply sweet aftertaste.

VIETNAM You aren’t a true blue coffee lover till you’ve tried a cup of Vietnamese Joe. The folks here like it really thick, strong and pungent, smoothened handsomely with condensed milk. As the world’s second-biggest coffee producer, particularly in the southern half of the country, it is surprising that the taste of the coffee tends to be a tad rubbery.

YEMEN

ETHIOPIA

Commercial coffee drinkers owe Yemen; this is where coffee was first grown commercially. Most of the coffee in this region is grown in scattered, small plots around the country, varying the aroma and flavour of the beans quite a bit. In the past, Yemeni coffee was shipped from the port of Mocha - sounds familiar, no? Generally, the coffee from the Arab world tends to be complexly flavoured, with notes of wild fruits and berries.

Coffee has its roots in this region of Africa when a goat herder decided to dry some red berries he saw his goat’s feasting on. The rest is history. Today, coffee is grown in Ethiopia in the rainforests and mirrors an ancient brand of coffee. While historic, the beans here have a distinctive taste - they are highly acidic and have a sharp, lemony bitterness.

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The Craver’s Guide

Resistant Starch

What is it and how to get your hands on it Yes, there is actually a carb that can help you stay lean and trim.

Got your attention, haven’t we?

Read on.

Going by the statement that not all carbs are bad for you, resistant stache is a type of carbohydrate found in bananas, whole wheat pasta and potatoes. Its simply called resistant starch because of the way it acts in your body. Regular starch from foods such as white rice and white bread break down into sugars in the small intestine. Resistant starch, however, ‘resist’ this breakdown process and keep it together till they reach the large intestine. Then, the bacteria in large intestines use the starch as fuel, releasing a few good compounds as a byproduct. These compounds then help to your gut microbiome and keep you slim!

A small research conducted recently has shown that consuming 5 grams of resistant starch every morning at breakfast boosted metabolism for the day. Larger portions of resistant starch can actually keep you full longer and put an end to weight gain.

More good news? Resistant starch can’t be

digested, so it doesn’t add to your calorie count. Researchers suggest that we should take about 10grams of resistant starch per day - currently most of us get about 5.

Generally, the resistant starch content in food is higher when the food is raw. Cooking normally breaks down the nutritional compounds in food, and resistant starch is not resistant to those effects (pardon the pun). However, cooling cooked starch allows it to get back to its hardened state. For instance, a cooked potato can have up to 1.3g of resistant starch, but a cooked and cooled potato can have 20% more. A small banana can have to 4g of resistant starch, while green bananas have up to 80% more. Other sources of resistant starch include black beans and cooked pearl barley.

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The Craver’s Guide

Kill the Cold PEOPLE HAVE STARTED TERMING IT “THE SINGAPORE COLD”. EVERY ONCE OR TWICE A YEAR, THERE’S THIS EPIDEMIC WERE PEOPLE ALL AROUND US START DROPPING LIKE FLIES WITH THE COLD, FLU AND FEVER. THE WORSE OF ALL THESE? SORE THROATS, BECAUSE YOU CAN'T EAT ANYTHING! HERE ARE SOME SMALL TO-DOS AND HOME REMEDIES TO EMPLOY SO THAT YOU CAN SHOO THE SNIFFLES AWAY! SHIITAKE MUSHROOMS In a recent study published in the Journal of the American College of Nutrition, adults who are 2 to 3 dehydrated dried shiitake mushrooms every day for a month had stronger immune cells and had quicker resistance to flu-like viruses and bacteria.

If you’re not too keen on the tried variety, you can substitute them with 5 to 10 fresh shiitake mushrooms. Toss them in your Nasi Goreng or Maggi Goreng, or stir fry them with some onions, green peas and chickpeas to make a protein-packed side dish.

CINNAMON Researchers have found that cinnamon renders viruses useless by eating away the outer coating of their cells.1 to 2 tablespoons of cinnamon a day can help block out the

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viruses and bacteria that could promote the body to react to cold and flu. This robust and versatile spice can be tossed into your salads or even morning coffee!

PROBIOTICS Probiotics are great for the cold and flu season, particularly when you’re suffering the kind of cold for which you need to visit the doctor up to 3 times. Cold viruses can be stubborn and resistant to modern medication these days, and probiotics is a good way to help the body better able to handle the attack of the virus. In a recent study, it was proven that people who consumed probiotic supplements daily were able to recover faster from the common cold, and were not as badly impacted as those who did not take the supplement.

Craver’s Star Ingredient

WHEN LIFE GIVES YOU

Milk

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The Craver’s Guide THE USUAL STORY ABOUT MILK: THE DOCTOR HAS ALWAYS TOLD YOU THAT ITS FULL OF CALCIUM, ITS GREAT FOR GROWING CHILDREN AND WOMEN SUFFERING FROM OSTEOPOROSIS. IT’S WHAT I LEARNT IN SCHOOL, TOO. HERE’S THE SCOOP: MILK HAS SO MANY MORE BENEFITS, AND SOMETIMES, NON-BENEFITS. YES, ITS A GREAT SOURCE OF CALCIUM, BUT THERE ARE OTHER NUTRIENTS IN IT TOO, AND WHAT ABOUT THE DIFFERENCE BETWEEN PASTEURISED AND RAW MILK, AS WELL AS LOW-FAT AND FULL FAT? WHILE THE FAT CONTENT OF THE MILK CAN BE TAMPERED WITH, WHAT ABOUT THE NUTRITIONAL CONTENT? RAW VS PASTEURISED Even though there has been a debate about raw milk over pasteurised, the reality is that it makes little difference which one you decide to consume, in terms of nutritional value. While raw milk is slightly higher in Vitamins B12 and C, and thiamin, milk isn’t the main source of these nutrients to the body, making this fact obsolete when comparing raw and pasteurised milk. Raw milk purists (pun intended) tend to swear by the healthy bacteria content it carries. However, raw milk can also contain a bevvy of bad bacteria, such as E.Coli and Salmonella, which pasteurised milk does not. Pasteurised milk has been heated to very high temperatures, enough to kill the harmful bacteria. In fact, an individual has 150% chances of falling sick with the consumption of raw milk, as opposed to heat-treated milk.

WHAT MILK REALLY DOES IN YOUR BODY Bone Health: Of course, we’re tackling bone health first. This is the most obvious benefit of downing a glass of milk every day. While we know that milk is high in calcium, the fact that many civilisations and states around the world eat little to no dairy and only show minimal cases of poor bone health is puzzling to many researchers. Milk may be good for your bones, but its best to take a combination of foods to battle osteoporosis as a whole. According to doctors from Singapore, India and Australia, osteoporosis affects up to 200 million people worldwide, and the highest number of hip fractures in Asia come from Singapore. They advice that there are a combination of things that can be done to fight bone degeneration, such as quitting smoking, exercising and taking walks in the sun for the skin and body to get enough Vitamin D. This and more was discussed during a talk last week at Suntec City, which saw experts addressing the burden of osteoporosis in Singapore, Asia and the world.

Food Allergies: Some may have heard that milk can cause allergies. In addition to the fact that there’s little evidence to support the claim that milk can cause allergies, adults are rarely allergic to milk. Being allergic to milk is more prevalent in children, whereas most adults would have outgrown their allergy due to the constant exposure to milk. Lactose intolerance is not to be confused with milk allergies and needs to be treated by a doctor.

Blood Pressure: If someone’s told you that drinking low-fat milk will be better for your health, they’re not telling you the truth. The fact is, researchers have discovered that the amount of milk consumed every day has little to no impact on heart health, regardless of its fat content. Even though milk does not directly help reduce blood pressure, it contains a range of proteins that help keep blood pressure in checks, such as potassium, magnesium and calcium. A study conducted of adults aged 55 and up proved that for every 2/3 cup dairy consumed, the chances of high blood pressure was reduced by 7%.

Acne: Yes, believe it or not, there’s a link between milk intake and acne. Research has shown that a high intake of milk can cause a breakout, as it contains a particular hormone that increases testosterone levels in the body.

This encourages the production of sebum, which in excess can clog your pores and create breakouts by collection underneath the clogged pores. If you, like me, are having an ah-ha moment when reading this article, try to find if milk is really the culprit behind your pimples by going dairy-free for about 6 weeks. If your skin clears up, you have a winner!

Colon Cancer: A 2012 Annals of Oncology study found that drinking a glass of milk every day decreased the risk of colorectal cancer by 9%. The more milk you drink every day, the more this risk fades away. While experts aren’t completely sure how milk can protect your colon from cancer cells, the available evidence points to the effect of calcium on bile acids, a gastric acid that can damage your colon. Calcium deactivates the effect of bile acids and regulates the uncontrolled growth of colon cells, which may lead to cancer.

The research on milk and its effects on the human body has a long way to go – researchers and experts are still searching for answers to puzzling information about milk. Coupled with the fact that milk is heavily consumed in many parts of the world, this research becomes essential to many. While the experts do their thing, let’s do ours. A glass of milk every day has its goods and its bads. Choose wisely.

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Asian Cravings

Tom Kha Gai AN ALTERNATIVE TO TOM YUM KOONG BY: KRISHY

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The Craver’s Guide I discovered Tom Kha Gai by accident one day, when in Bangkok (where else?). As a true blue Thai food fanatic, I had found what I absolutely loved and kept ordering it for every meal.

Until a friend, who was sick of Tom Yum Koong no doubt, forced Tom Kha Gai on me. And I was hooked.

In fact, this is the first thing I cook when I start missing Thailand desperately. I share this recipe with you in hopes that it will transport your soul to Thailand the way it does mine!

INGREDIENTS: 1.5 Inch Ginger, peeled and cut into thick coins 2 Lemongrass Stems, bruised 6 Kaffir Lime Leaves 1.5 Litres Chicken Stock 3 - 5 Thai Bird Eye Chillies (Chilli padi), thinly sliced 500g Chicken meat, boneless 3 Tbsp Fish Sauce 1 Tbsp Sugar 200g Fresh Shitake Mushrooms stemmed and sliced 200ml Coconut Milk 1 Lime, zested and juiced METHOD: In a large saucepan, bring the ginger, lemongrass, 4 lime leaves, chicken stock and chillies to a boil over medium heat. Then, reduce the heat and simmer for up to 8 minutes, so that the flavours get to know each other better. Then, add the chicken, fish sauce, sugar, mushrooms and continue to simmer, for about 3 minutes.

Once the chicken is cooked halfway through, add the coconut milk and remaining lime leaves. 5 minutes later, add the lime juice. Remove from the heat and let the soup sit for a few minutes. Serve warm with cooked, fluffy white rice.

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Healthy & Delicious

I’m Craving Healthy for my…

A GLUTEN-FREE DIET

The pros and cons and a breakdown on what going gluten-free is BY: KRISHY

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Healthy & Delicious Gluten-free. You might have heard the term before (of course, I am using this expression lightly) used among your peers or in magazines and cooking shows. Unfortunately, people who follow a gluten-free diet in Singapore may not all be fully aware why their body may need (or not, in most cases) a glutenfree diet.

No need for a Gluten-Free Diet

There are a number of things that can happen to you if you decide to jump on a silly trend and decide to stay gluten-free or reduce gluten in your diet when your don’t medically have to. Firstly (and according to some, most importantly), you will stop losing weight. Gluten-free does not translate to fat or calorie free. In fact, most foods that are gluten-free contain just a tad more of everything else, including sugar, to give the food item that extra flavour or push. Instead of simply going gluten-free and eating the same foods without gluten, start adding more meat and protein to your diet. Also, avoiding gluten is also not as wallet friendly as consuming whole wheat or junk foods. Be prepared for a hike in your Here’s the breakdown: Gluten-free food simply means grocery bills, too. food that contains no gluten. Gluten is a protein Where to find Gluten-Free food in Singapore that is found in wheat, rye and barely that helps If you are gluten intolerant or have a friend or make bread or pasta dough elastic to a certain family member who suffers from this condition, extent and lends baked goods their chewiness. you can be more aware of going gluten-free It’s a naturally occurring bacterium and is not when you cook or bake, or even when you dine added into any food items by scheming food out. If you’re on the hunt for a gluten-free café manufacturers who want the food to last longer.

Gluten-free diets or gluten free foods are generally or restaurant, head over to honeycombers where you can find a comprehensive list of gluten-free mean for people who are gluten intolerant. In eateries in Singapore. The most popular on the other words, their bodies act abnormally when list is Jonathan’s Kitchen, a gluten-free café they consume gluten, so they have to stay away with a heart-warming story. If you’re looking from it. Although the most common form of for a support group for gluten-free individuals gluten intolerance is known as celiac disease. in Singapore, there’s a Facebook page that you can be a part of, too. You can prepare delicious When someone with celiac disease consumes gluten-free food at home too, just head on over to gluten, the protein damages their intestines, the gluten-free market to buy your ingredients. making the body unable to absorb vital nutrients They’re online as well, which makes life a lot for bodily functions. Celiac is hereditary and can easier. occur at any stage in ones life. While non-celiac gluten intolerance and celiac disease are two of the main causes of gluten intolerance, celiac disease is highly uncommon among Singaporeans, or in the general Asian region. A gluten-free diet is therefore not a way of life simply, but of necessity for the individuals who need it. Here’s a list of foods that contain gluten that people can avoid, if they have the need to.

So there you have it, a detailed 101 on glutenfree foods and how necessarily you need to go gluten-free in your life. Even if this is completely irrelevant to you and you’re a self-professed bread and sambal freak like me, you’re now all the wiser when it comes to going gluten-free. Feel free to educate your friends who are into this diet.

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FEATURE

YABBIES Our chief craver, Krishy, had a delightful experience with yabbies for the first time, and now cannot wait to get his hands on them again. Find out why.

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I first heard about

these little lobster-like shellfish through a friend, who had come into contact with the supplier for the Yabbies. I was highly intrigued, as I am a fan of seafood. I don’t quite think I’ll readily sink my teeth into a slice of puffer fish, but I do have a particular penchant for shrimp, lobsters, crayfish, salmon, cod... you get the picture. So you can imagine my elation when I was invited to a tabby tasting by Ian, the kindred spirited man who is bringing the delightfully scrumptious yabbies from Western Australia.

Yabbies are native to Kukerin, Western Australia and were first considered pests by fresh seafood farmers, according to Ian. But like all human evolution stories, a curious human being decided to see what would happen when yabbies are cooked. A genius that man was if you ask me.

The best way to enjoy yabbies is to either steam them or grill them. I love the fact that the yabbies are brought to Singapore live, so you have to commit a fair bit of kitchen debauchery to enjoy the yabbies. Not for everyone, I know. I personally don’t have a problem with watching seafood (or chickens), being killed. Growing up, my dad used to go off on his fishing trips and return with live crabs, which he’d then kill in the kitchen sink before cooking it with black pepper, or sometimes making a spicy Indian broth with it known as Nandu Rasam. So when Ian pierced through the cracking shell of the yabbies to half them, I didn’t quite feel like barfing (this is where I silently say thanks to my childhood).

We cooked two batches of the yabbies, to taste them both steamed and grilled. Ian suggests these two methods as the best for the yabbies, as it’ll bring out their flavour the most. Boiling them, which he says is commonplace among restaurant chefs who are unfamiliar with yabbies, drains the natural Flavours of the meat. This’ll result in tough and rubbery meat, heavily dependent on flavourings to boost its taste. The steaming method is pretty straightforward - you bring a pot of water to the boil, place a steaming rack in the middle of it ( ensure that the water doesn’t come in contact with the top of the rack) and lower the yabbies onto the rack. This’ll take about 10 to 13 Mins, by which time the yabbies will have changed colour to become a bright orange from their usual olive green - this means that your yabbies are cooked through.

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The grilled version works slightly differently.

Again not so much for the kitchen squeamish, but you’ll have to run a knife through the yabbies from the head down to the tail. Now, unlike the prawns, the head of the yabbies containing its organs and brains (this was coloured a nice mustard yellow) is not normally consumed. It’s the white, juicy flesh you’re after. After halving the yabbies lengthwise, you grill them in a pan (or in our case, pan sear them as we couldn’t find a griddle) with a tablespoon or two of extra virgin olive oil. The cooking here hardly introduces any flavours into the meat - that's why you have the dips.

Ian fashion two dips from basic ingredients found in most kitchen pantries. The first was a salty, spicy dip with soy sauce, minced garlic and Chilli flakes. The second one packed a little more of a punch, with lemon juice, olive oil, chiller flakes and minced garlic, with a touch of smoked salt.

The best way to eat the yabbies, though is to sink your teeth into the flesh without any dips - the flesh is sweet, soft and a welcome change to lobsters.

Removing the flesh from the shells once cooked is fairly easy; for the steamed yabbies, you simply twist the head off, then crack down the underbelly of the yabby by pressing on both edges of the shell. The white (dyed stunning orange in parts close the shell) flesh doesn’t stick to the shell, willingly prying off. For grilled yabbies, you simply fork out the flesh and consume it hot again, without the dip. Then, you go for the dips on your second bite.

The taste of the yabby is unique and juicy. Yes, I understand that ‘juicy’ is not an adjective that denotes flavour, but that’s honestly the best way to describe the moist, fleshy, almost sweet texture of the yabbies pure white meat, corralled strikingly with sharp orange in certain parts. The flesh itself carries a world of flavour, all thanks to its freshwater and natural, organic breeding. As the yabbies aren’t marinated before cooking, the dips act as a mere coating to enhance the flavours

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of the meat - if you like spicy, they give you spicy, and if you like sour, the meat complements tarty seasonings well, too.

Ian comes from a family of farmers in Western Australia, and the farm is but one facet of his business back home. If you’re looking for the complete experience, you can stay at their farmhouse to immerse yourself in the environment.

Currently, the yabbies are available in Buzz In The Woods, Gunther’s, Saint Pierre, Odette, Chefs Table, Cheek by Jowl, Salt & Grill and White Grass.

If you’re looking to purchase the Yabbies for your family’s Barbeque party, you can do so directly from Ian by emailing him at ian@agssfoods.com. sg. Bear in mind that there will be a minimum order, but don’t worry about the quantity regardless of the volume, the yabbies will be gobbled up by everyone young and old in minutes!

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X'MAS SPECIAL

THE CRAVER'S GUIDE TO A

c k a i r n ' C Christmas!

WE’VE GATHERED ALL THE BRANDS, LUNCHES AND DINNERS WE COULD FIND TO BRING YOU THE CHRISTMAS SPIRIT! IN THIS SPECIAL CHRISTMAS COLUMN, FIND EVERYTHING YOU NEED TO KEEP YOU WARM AND COSY THIS FESTIVE SEASON; FROM WHAT TO COOK, WHERE TO EAT AND THE VACATION SPOTS YOU NEED TO BE IN TO USHER IN THE YULETIDE JOY! OH, AND, HAPPY NEW YEAR! 24 Cravings | Issue 9

X'MAS SPECIAL

X’Mas Recipes to cook up festive storm!

Cook

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X'MAS: COOK

26 Cravings | Issue 9

Christmas Spiced Chocolate Cake Prep: 15 Mins Cook: 40 Mins Serve: Makes one 6 inch cake Easy Recipe INGREDIENTS: 130g Cake Flour ½ Tsp Baking Soda 1 Tsp Cinnamon, Clove and Nutmeg powder 5 Tbsp Cocoa Powder 3 Tbsp Preserved Orange Peel 1 egg 100g Sugar 75ml Vegetable Oil 75ml Plain Yoghurt METHOD: Preheat the oven to 170 Degrees Celsius. Grease and line a 6” cake pan and set aside.

Mix all dry ingredients together in a large bowl, then whisk in the preserved orange peel. This will prevent the peel from sinking to the bottom of the cake while baking. Next, mix all the wet ingredients in another large bowl. Add the flour mixture in one batch and fold to blend, until just combined.

Pour batter into prepared cake tin and bake for 40mins, until skewer inserted into the centre of the cake comes out clean. If you find the cake to be burning, then place an aluminum foil on top of the cake to prevent it from going

dark.

Remove from oven and let cool completely. Serve with tea.

Christmas Fruit Cake Prep: Overnight + 30 Mins Cook: 55 Mins Serves: Makes a 7 inch round cake Intermediate Recipe INGREDIENTS: 100g Rasins 70g pitted dates, chopped 25g Dried Cranberries 40g Chopped Nuts 120ml Cointreau 75g Butter 50g Dark Brown Sugar Juice and Zest of 1 Orange 1 Large Egg ½ Tbsp Molasses 75g Plain Flour 40g Ground Almonds ½ Tsp Allspice

METHOD: Place all the dried fruit in a saucepan, and add the Cointreau. Bring to the boil, then cover and let it steep overnight.

The next day, preheat your oven to 150C. Prepare your cake tin (we used a 7 inch, loose bottomed aluminum cake tin for a thin cake) by lining the sides of the cake tin with baking parchment that’s twice as high as the

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height of the tin. This will prevent your cake top from burning in the oven.

Cream the butter and sugar together, then beat in the zest and juice of the orange.

Then add the egg and beat well, followed by the molasses.

Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped almonds.

Put the cake mix into the prepared tin and bake in the oven for 55 minutes. At the end of the cooking time, a skewer inserted into the cake will come out clean. This cake doesn’t rise too much, it remains decadent and full of fruity flavour.

When the cake is cooked, sieve icing sugar on top of it and serve.

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Coconut Vanilla Fudge

Prep: 15 Mins Cook: 30 Mins Cool: 4 hours Serves: Makes about 30 balls Intermediate Recipe INGREDIENTS: 1 Cup Condensed Milk 1/2 Cup Coconut Milk 2 Tbsp Butter 2 Tsp Honey 1 Tsp Vanilla ¼ Tsp Cream of Tartar dissolved in ½ tsp of water 1/3 cup finely shredded unsweetened coconut

firm, at least 4 hours. Scoop out teaspoonfuls of the mixture and use your hands to roll into balls. You can decide how tiny or how big you’d like these fudge-balls to be.

Once shaped into balls, place each ball into its own individual paper casing, such as mini-muffin paper casings. To make this a tad bit fancier, you could roll the balls in colourful sprinkles.

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.

Roasted Potatoes

Prep: 30 Mins Cook: 1.5 hours Serves: 6 Intermediate Recipe INGREDIENTS:

METHOD: In a medium-size heavybased saucepan, combine condensed milk, coconut milk, butter, honey and cream of tartar mixture.

Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy.

This step requires a little bit of upper-body strength, so really put your arm into it. At the 20min mark, the mixture should start transforming to the desired consistency.

1KG Holland Potatoes 4 Cloves Garlic, minced Juice of 1 Lemon 100g Unsalted Butter, room temperature 2 Tbsp Chicken Tikka Masala ½ Tbsp Honey Pinch of Salt METHOD:

Preheat the oven to 180ºC. In a large bowl, mix the butter with the chicken tikka masala, honey, lemon juice, minced garlic and salt, set Let cool to room temperature, aside. then refrigerate until very

Peel the potatoes and cut the potatoes so that they are all around an even size. You can also use the Brastagi variety, which come quite equally proportioned. You want each potato to be size of a golf ball, or slightly bigger.

Wash the potatoes and place them into a large pot. Add enough water to cover the potatoes and bring to a boil, covered. Boil the potatoes for 6 minutes. Then, remove and drain in a colander.

Here’s the trick I Learnt from cooking maven Jamie Oliver: toss the potatoes in the colander to roughen up the outside of the potatoes - this will help them crisp up later.

At this stage, you should preheat the oven to 180ºC. Then, transfer the potatoes into the large bowl with the butter/masala mixture. Toss to evenly coat the potatoes with the spicy butter. Then, tip the potatoes out onto a foil tray (or baking tray) and roast in the oven for 30 minutes.

At the 30 minute mark, remove the tray from the oven and toss the potatoes again in the remaining spiced butter mixture. You can drizzle some olive oil over the potatoes if you feel it's too dry at this stage.

Turn each potato on its end and place back into the oven for another 30 to 45 minutes, until the potatoes are gloriously burnished and gleaming.

Remove and serve warm!

Roasted Carrots with Garlic Spiced Butter Prep: 30 mins Cook: 55 mins Serves: 2 Easy Recipe

INGREDIENTS: 500g Baby Carrots 4 Cloves Garlic, minced 50g Butter, room temperature ½ Tsp Cumin Seed Powder ½ Tsp Coriander Seed Powder ½ Tsp Turmeric Powder 1 Tbsp Honey Salt to taste

INGREDIENTS 1kg whole chicken, coming to room temperature 1 Medium Onion, peeled and sliced into fat disks 1 Leek, cut into 2 inch chunks, then halved lengthwise 2 Tbsp Black Peppercorns 1 Tbsp Cumin Seeds 6 Cloves Garlic 1 Chilli Padi 100g + 50g Butter, unsalted 1 Whole Lemon, pricked with a fork or knife METHOD Get the butcher to clean the chicken for you - remove the head and the feet, and discard all innards. Once you’ve got the chicken at home, wash it and pat dry the skin with paper towels to absorb excess moisture.

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Place the chicken on top of this glorious, oily mix. Take 50 g of butter and stuff it under the skin both breasts. This will help the non-fatty breasts to stay tender and not dry out in the oven. I must warn you, this is not a task for the squeamish. Then, take the spiced butter from earlier and rub it all over the chicken - be sure to cover every inch of skin.

Take the lemon and push it up the chicken’s cavity.

Finally, sprinkle some salt on top of the chicken, and placed into the preheated METHOD: oven. Roast for 60 mins in total, reducing the Preheat the oven to 180ºC. Preheat the oven to 200ºC. temperature to 150 after the If the carrots are thick, slice first 30 mins. At this point, In a pestle and mortar, pound them in half lengthwise to baste the chicken with the the peppercorns and cumin ensure even baking. drippings. It's okay if you seeds into a coarse powder. get some of the onion or In a bowl, mix all ingredients Add the peeled garlic cloves leek slices while you go for and chilli padi (you could together. Tip the marinated the drippings, it adds to the carrots out onto a baking tray use more if you like). Bash flavour of the chicken. the ingredients until well and roast for 30 minutes, blended. Add 100g of butter until soft and tender to Remove from the oven and to the mixture and stir the fork and slightly burnt cut the thickest part of the around the edges. Serve with through with a spoon to mix. chicken to see if it's cooked Set this rub aside. sour cream or yoghurt. all the way through - this is usually the thigh. If you feel Baking Tray: Line a baking if can spend some more time tray with foil, or use a foil in the oven, chuck it back tray. Drizzle the olive oil onto in but keep checking every the tray then throw in the 3 minutes or so and ensure sliced onions and leeks. Add to baste the chicken with all a pinch of salt to this and toss the drippings - otherwise the Prep: 20 Mins the ingredients around until bird will dry out quickly.

Cook: 1.5 hours they are all well coated with Serves: 4 the oil.

When the baking is over, Easy Recipe

Roasted Chicken

INGREDIENTS

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bring the entire tray to the table - it makes a great centrepiece. Your main dish is ready!

Honey Soy Sausages Prep: 10 Mins Cook: 15 Mins Serves: 4 Too Easy Recipe INGREDIENTS 500g Cocktail Sausages (regular, NOT cheese) 1 Clove Garlic, minced ¼ Cup Soy Sauce ¼ Cup Honey ½ Tsp Chilli Powder METHOD Preheat oven to 180C. Mix all ingredients in a baking tray, bake in the oven for 15 minutes. Transfer to a bowl and serve with toothpicks - these are too sticky to be eaten with your hand!

Carbonara Pasta Prep: 10 Mins Cook: 10 Mins Serves: 4 Easy Recipe

400g Spaghetti or Linguini 200ml Cream 2 eggs 2 Cloves of Garlic, minced Juice and zest of 1 whole lemon 100g Parmesan Cheese Salt to taste METHOD Cook the pasta according to package instructions.

2 Cloves Garlic, minced 150g Shiitake mushrooms, stems removed and sliced 150g White button mushrooms, sliced 3 King Oyster Mushrooms, stems sliced into thin coins 2 Tbsp Dried Oregano 1 Sprig Fresh Rosemary, stemmed and leaves chopped finely METHOD

In a medium skillet, heat the olive oil over medium heat.

In a bowl, whisk all the other Add in the onion and garlic ingredients together. Remove and saute until the onions are translucent and the garlic a ¼ cup of the pasta water for later. Once cooked, drain turns golden. Then, add the the pasta and return it to the mushrooms. They will soak up the oil, but do not be pasta pot. tempted to add any more oil.

Keep tossing the mushrooms Douse the pasta with the about in the pan until well prepared cream sauce and coated and reduced in size. toss the pasta around, Add the herbs and salt, stir coating it evenly. You could through and serve warm. use tongs if you like. If the mixture is too dry, add a splash of the reserved pasta water and stir through till you achieve the desired creaminess.

Best served warm with the roasted chicken.

Herbed Mushrooms Prep: 15 Mins Cook: 20 Mins Serves: 4 Easy Recipe

INGREDIENTS 5 Tbsp Olive Oil 1 Large Onion, peeled and diced

Purple Sweet Potato Mash Prep: 15 Mins Cook: 10 Mins Serves 4 Easy Recipe

INGREDIENTS 2 to 3 large purple sweet potatoes, peeled and chopped 1/3 cup Coconut Milk 25g Butter, room temperature 2 Tbsp Brown Sugar 1/4 Tsp AllSpice salt to taste METHOD Place potatoes in a large pot

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METHOD

X'MAS: COOK

In a large plate, arrange the sliced pear and apple neatly.

Dot the empty spaces with the feta cheese and walnuts.

Then, shower down the pomegranates. Your salad is ready!

Mulled Wine

and fill with water. Place pot over high heat and bring to a boil. Boil potatoes until Prep: 10 Mins fork tender, 20 to 25 minutes.

Cook: 30 Mins Drain potatoes and place back Serves: 1 or 4. Choice is yours into the pot.

Too Easy Recipe In a small saucepan, melt the sugar and butter together, then add the coconut milk.

Remove from heat once the sugar has melted.

Add coconut milk mixture to the potatoes, and mash (or whip with an electric whisk) until desired consistency is achieved. Season with salt to taste Serve warm.

Pomegranate Christmas Salad Prep: 10 Mins Cook: nope Serves: 2 Skill: No, really?

INGREDIENTS 1 Pear, cored and sliced 1 Green Apple, cored and sliced 50g Feta Cheese, Cubed 100g Walnuts, roughly chopped Seeds of 1 Pomegranate

INGREDIENTS 1 Bottle Red Wine 1 Large Orange 4 Cloves 1 Cinnamon Stick 1 Star Anise Juice of 1 Lime 2 Teaspoons Vanilla 2 Tablespoons Dark Brown Sugar METHOD Visually divide the orange into 4 segments - stick one clove into each segment.

Then, cut the orange in half and juice it. Set aside the juice and the rind.

In a heavy-based saucepan, combine the both citrus juices, cinnamon, star anise, vanilla and sugar. Place on high heat until sugar dissolves, about 5 minutes.

Then, add the bottle of red wine (of your choice) and stir to mix.

Add the orange rind with the clove pieces stuck in them. Let simmer until flavours develop and your

home is alive with the scent of mulled wine, about 20 minutes. Serve warm with a cinnamon stick in each mug for garnish.

X'MAS: EAT

Eat

Restaurants and Hotels in Singapore to celebrate X’mas The Carvery @ Park Hotel Alexandra

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X'MAS: EAT

Goodwood Park Hotel Our favourite heritage hotels has pulled out all the stops this year for the most-loved time of the year! From the classic durain confectionary to a new range of turkey delights (in a dim-sum! Genius and more importantly, extremely delicious!), Goodwood Park surely aims to please and knows just how to do so! The new takeaway from the Goodwood Park Deli, 12 Treasure Turkey, saves all the whole-day kitchen slavery for those who are entertaining! This turkey has been treated with 12 different ingredients that have all added their own special twist to the bird, making the final roasted turkey completely irresistible. Some of the 12 ingredients include roast pork, abalones, lotus seeds, salted egg yolk and potatoes! You can be assured that you’re getting your money's worth, at $268 for a turkey big enough to feed 10 people.

Mitzo’s Festive Menu Mitzo’s new festive menu is guaranteed to light up your Christmas like never before! The Cantonese restaurant has worked to come up with a menu that combines the best of the festive season with the best of Cantonese cooking! Start with an indulgent starter featuring 3 unique creations: Soya poached foie gras, Roasted crispy pork belly, and Prawn in creamy bonito Sauce. Follow this with a double boiled abalone soup with morel mushroom and turkey, deep-fried beef with crispy enoki in cumin sauce, and finish off the scrumptious meal with pulled noodles with shredded lamb shank. And for dessert, feast on Chilled purple potato puree with coconut milk, vanilla ice cream and pineapple puff. No, this is not your usual Christmas menu - but this is what makes this so tempting!

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X'MAS: EAT

Stellar at 1 Altitude

Stellar is offering stellar deals (yes, pun intended) on Christmas Eve and Christmas Day Dinners! Diners can look forward enjoying a mouth-watering 5-course meal while overlooking impressive panoramic views of Singapore, 282 meters above the streets! The chefs have teamed up to serve hand-dived Scallops topped with burnt chilli spheres, lime pearls, and caramelised corn, Red Wine Poached Pear nestled in dark chocolate pudding and pistachios, and there’s also a live station serving up an expansive spread of festive meats such as slow roasted smoked ribeye, turkey, and bonein ham.

Porta Fine Food and Import Company

Porta has thrown its enticing culinary hat into the mix, with a festive menu for three delightful weekends, 15-16 (Friday and Saturday), 22-24 (Friday to Sunday), and 29-31 (Friday to Sunday) December 2017. Get ready to feast on delicious starters such as the cognac-scented Lobster Bisque (S$16++), or gravlax of Norwegian Salmon (S$16++) topped with the refreshing crunch of marinated fennel and avruga caviar. If you’re a meat lover, your celebration is fortified with the Charcuterie Platter (Serves 2), Suckling Pig (S$40++), or the very juicy Pepper Steak (S$38++) that is perfectly seared. This is served with pepper sauce and thick cut fries. If you’re not so much craving meat, how about game? The roasted French Quail (S$34++) with brussels sprout, bacon, and natural jus was created with you in mind!

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X'MAS: EAT

Christmas at Capella Capella is beautiful any time of the year! During Christmas, however, it gets lit up with the songs of all the scrumptious dishes being prepared! Capella has given its popular Sunday a brunch a festive facelift with ‘Private Brunch Affair’, where diners can bask in the glory of the food alongside the masterful chefs, who will be walking around and interacting with guests. Highlights include the Baked Capella Christmas Turkey with Cornbread Stuffing, Orzo Risotto with Mushrooms and Pumpkin, Foie Gras Custard with crouton of Gingerbread and Port Wine Reduction, Boston Lobsters, Creamy Pumpkin Soup. ‘Private Brunch Affair’ is at Chef ’s Table (min. 10 pax to reserve), at $258++ per adult.

Cake Avenue Singapore

Cake Avenue has all hands on deck for Christmas this year, with a colourful menu of delights for takeaways and dineins. Especially perfect if you’re attending a Christmas Party or throwing one at your place but just lack the gusto to cook every single dish, Cake Avenue is your perfect call for catering! Multiple sets are on their menu catering to a party of any size and preference, from lamb shanks to chicken lasagne. Desserts are just as splendid, with Reindeer cake that’ll make Rudolph blush. A meal set for 4 - 6 pax starts at $172.

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The Carvery @ Park Hotel Alexandra

You may have heard of Park Hotel making headlines for their comfy rooms and for being the home of The Carvery - the meat heaven for lovers of cracking Porchetta and sensual honey-glazed ham. The Carvery has put together a delightful Christmas menu, complete with a boozy Christmas Fruit Cake ($28 for 600g, from The Coffee Belt, L1). The Spanish Inspired menu serves up classics such as Paella, and other Spanish-inspired mouth-watering delights such as Iberico Pork Belly Porchetta stuffed with Chorizo and Apple, Spitroasted Chicken with Orange and Rosemary, 28-Day Dry Aged US Black Angus Prime Rib (weekends only), Roast Turkey, Catalan Seafood Stew, Buttered Brussel Sprouts, Parsnips and Carrots, Red Mullet Fish with Mojo Verde, Squid and Olive Salad, Sukalki Beef Ragu, and a Turron Trifle. Diners can expect to part with the very reasonable amount of $45++ for lunch and $58++ for dinner at the Carvery this festive season.

Christmas at Novotel

The classic Novotel has a contemporary Christmas feast prepared for festive diners this December.

From 1st to 31st December 2017, a large variety of scrumptious dishes such as the Salt Crusted Baked Whole Barramundi, Roasted Beef Strip Loin with Grain Mustard Sauce, Roasted Lamb Leg Pepper Crust with Rosemary Sauce, Roasted Honey Glazed Ham with Pineapple & Orange Herb Sauce are available for dine-in.

Novotel also has Christmas Eve, Christmas Day and New Year’s Eve Dinners. Aside from the traditional Christmas delights, Novotel also has a range of seafood on ice at the unmissable Christmas Buffet.

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X'MAS: EAT

A Hotel Jen Christmas The Festive Seafood Buffer at J65 is something not to be missed, with Snow Crab on ice, Seafood Thermidor, Grilled Baby Lobster infused with Tarragon Butter, Whole Baked Norwegian Salmon and Singapore Chilli Crab. This delicious feast fit for Santa will be served alongside carvings of Turkeys, Honey Glazed Virginia Ham, Roasted Pork Knuckle, Slow Roasted Prime Rib Beef and a tantalising array of festive desserts. Fin de Claire Oysters, Boston Lobsters and Tandoori Turkey will be served on Fridays to Sundays only.

Hotel Jen is doing a classic Christmas Turkey Asian style, which we’re very excited about. The Percik Turkey package, at $218, comes with a 5 to 6kg Turkey, Prawns, Crab Claws with Chilli Crab Sauce and more delectable delights.

Christmas at Sofitel Singapore

Yuletide carols are flying high in the French-inspired menu at Sofitel Singapore City Centre this year. Racines at Sofitel Singapore City Centre has prepared a classic French Christmas delicacy: A Magnifique French Slow-Roasted Turkey, available at $138++ per order. Lip-smacking gourmet experiences are available for the whole family at Racines on Christmas Eve (from $158++ per person), Christmas Day Brunch (from $158++ per person) and New Year’s Eve Dinner (from $148++ per person). 1864’s head mixologist Michael Mendoza meanwhile crafted the finest festive concoctions comprising Le Crusta ($25++), a barrel-aged cocktail made up of Remy Martin VSOP Cognac, Cointreau, Lemon Juice and Angostura Bitters as well as 1864’s signature cocktail Sofitini ($24++) comprising Belvedere Vodka, Apple Cinnamon Syrup, Passion Fruit Puree, Lime Juice, Ginger and Egg White.

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X'MAS: TRAVEL

Travel

Hotels around the world to see and be seen in December

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X'MAS: TRAVEL

COMO Cocoa Island Maldives is a popular destination with us Asians, so how about heading there for Christmas? COMO Cocoa Island has a curated range of festive events for the entire family, from cooking demonstrations, sunset fishing to night dives.

If you’re seeking more privacy, or are a couple without a large family, COMO Shambhala retreat has wellness therapies and daily yoga activities to help you unwind. Wind down your tired soul as the year winds down with you, and head towards New Year’s a refreshed and recharged person.

COMO The Treasury

If you’re thinking of something a little far away from the clear waters of the Maldives, but closer to vineyards and a city with a relaxing vibe, COMO The Treasury in Perth, Australia, might just be the one for you. They are offering spectacular feasts on Christmas Day and Christmas Eve at Post, the resident restaurant. Adults get champagne on arrival - which is the kind of treatment anyone would love for the holidays.

If you plan to stick around for the New Years’, the Post is offering a delightful New Year’s menu as well. The Treasury Lounge and Bar are offering a Festive Afternoon Tea all throughout December, for those who might have plans during the holidays with family and friends.

X'MAS: TRAVEL

COMO Uma Ubud

We love Bali here at Cravings!, and the endless food that can make you feel oh-so-good during your stay in Bali. The COMO Uma Ubud brings said food to the spotlight of your trip, incorporating serene activities such as paddy field walks on the morning of Boxing Day into the mix - in true Balinese style. They are offering a four-course Christmas Day feast during lunch and dinner time, and New Year’s Eve dinner and countdown party for both hotel guests and visitors.

If you’re looking for other activities, kite-painting and an afternoon in the spa come to mind… it is, after all, a busy time of the year.

Cordis, Hong Kong

Cordis in Hong Kong, a popular destination with Singaporeans and Asians alike, gears up for Christmas by taking a slight detour for Christmas, with a barbeque!

On the 24th and 25th of December, diners can savour a satisfying BBQ dinner buffet at The Garage Bar. Some of the delights prepared include charcoal grilled New Zealand Lamb Chops and Rib-Eye Steak, fresh Oysters, Canadian Snow Crab and Poached Prawns. All this will be served with food truck gourmet Turkey Burgers and Baked Alaska with Craft Stout Beer Ice Cream. Dinner (minimum 2 pax) is at HK$628 per person, with a discount for seniors and children.

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Amanbagh, Rajastan, India India may not be the first place to come to mind when you consider a holiday trip, but the Christmas and New Year’s feasting alone is enough to convince anyone. On Christmas eve, the resort comes to live with dozens of light and crackling fireplaces, while a multi-course dinner with traditional turkey, regional and international food is prepared by the chefs. New Year’s Eve is a colourful affair, as guests immerse themselves in traditional Rajasthani fair with fire dancers and qawaali singers, with a seven-course banquet! Guests can also experience traditional games the first day of the New Year!

Mövenpick Siam Hotel Na Jomtien Pattaya

We cannot have a list of hotels around the region without including our favourite destination: Thailand! Movenpick Na Jomtien Pattaya has a range of fun activities for both adults and children, across both food and accommodation.

With their second edition of the Swiss-Mas Market, guests can expect a buffet-style gourmet food stalls including a carving station serving roast turkey, glazed ham and beef sirloin. What’s more? They offer a 50% discount for children, where adults pay THB 1200. Chocolate lovers have something special as well, on Christmas eve and Christmas Day where they get an hour of chocolate, chocolate and more chocolate! Plus, there’s a 5 course dinner meal as well at the New York Grill Room in the hotel. Bought your tickets to Bangkok yet? Pattaya is a short flight away!

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3 Ingredient Wrap-up

CHRISTMAS CHOCOLATE FUDGE What’s Christmas without chocolate fudge?

Here’s an easy peasy recipe for fudge that you can make the night before your guests arrive, so that you’ll have them all happy and filled with chocolate!

You will need: 450g dark chocolate melts 1 tin (395g) sweetened condensed milk 100g chopped nuts Line a 20 cm by 20 cm square cake tin with reusable baking parchment and set aside (you can use regular baking parchment here, as well!). In a heatproof bowl, melt half the chocolate in the microwave for 1 minute on high. Remove the bowl from the oven (with gloves) and stir in the remaining chocolate.

If still lumpy, reheat in the oven for 10 seconds at a time till you get it smooth and flowy. Then, add the condensed milk and store through.

Finally, fold in the nuts. Pour this out onto the baking tray prepared earlier, and set overnight.

Fudge, done!

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FOUNDER Krishy Mal krishy@thecraversguide.com

EDITOR Renee Subra

CONTRIBUTORS Nicholas Ho Victoria Lee Amanda Teo

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