Issue 106: Farming for the Future by Foodie Group Limited

ISSUE 106 | MARCH/APRIL 2020 | WWW.AFOODIEWORLD.COM

farming for the future Can we move beyond what we've created? Haute Veg

Alain Ducasse takes fine dining to a greener place

The Midlife Kitchen

Recipes from the bestselling cookbook

Singapore Sojourn

A taste of the Lion City

PROMOTION

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Scientists predict that based on the rate we catch fish now, our oceans will be empty by 2050. Furthermore, pollutants such as heavy metals, microplastics, antibiotics and parasites have been found in fish we eat. Fortunately, Avant Meats has a solution. Using advanced stem cell and tissue engineering technologies, they are able to cultivate animal proteins and meat sustainably in a clean and controlled environment, bypassing environmental and health issues. They can also customise their meat to cater more precisely to our nutritional needs. Avant is the first technology company in China to use cultivation methods to produce pure marine proteins and meat for various uses, including food, health supplement, and skincare. Their laboratory is established in the Hong Kong Science Park and their first fish maw prototype was successfully completed in 2019. Their fish fillet prototype will be launched this year. Visit www.avantmeats.com to stay tuned for more exciting developments.

PLENTO Plento is a plant and insect-based superfood brand on a mission to bridge the gap between nutrition and indulgence. They are developing a chip snack using a signature blend of wholegrains, plant-based proteins, and cricket powder. In the months ahead, they will be working with seasoning blends in interesting and exotic Asian flavours. By September 2020, they are confident of having a marketready product that health and wellness conscious consumers can indulge in to satisfy their cravings and also achieve their desired nutrition at the same time. Discover more at www.plentofoods.com

THEEDITOR'S LETTER

green pastures

CEO Lily Ng CTO Derek Kean COO

This issue sees Foodie looking into how

Shirin Ong

new methods of farming like ‘regenerative

E D I TO R-I N-C H I E F

agriculture’ can pave the way towards a

Alicia Walker

more ethical and ecologically improved

E D I TO R-AT-LA RG E Celia Hu

future for farming practices–and how we

D I G I TA L E D I TO R

as consumers can help. We also delve

Stephanie Pliakas

into how fine dining is getting a green

DESIGNER Miho Yawata

makeover, thanks greatly to the influence

I T S P E C I A L I S T & D PO

of renowned French chef Alain Ducasse.

Dale Foo

Our writers set out to both Singapore

D I R E CTO R O F B U S I N E S S D E V E LO P M E N T

and Vietnam to give us the skinny on where to eat when visiting these

Jason Strickland

heavenly food destinations. We also have our regular recipes of utter

E V E N T S & CO M M U N I CAT I O N S A S S O C I AT E S Jeniffer Chiat, Angela Wong

delight from home cooks Laura Williams and Cindy Lam along with sound advice from green-minded chef, Tom Burney, on how to eat clean

CO N T R I B U TO R S Cindy Lam, Laura Williams, Tom Burney, Sam Rice & Ghillie James

in the year 2020.

PUBLISHED BY

Be well, foodie friends!

Foodie Group Ltd. 8/F Remex Centre, 42 Wong Chuk Hang Road, Wong Chuk Hang, Hong Kong www.afoodieworld.com PRINTED BY Teams Printing Co., Ltd. If you’d like us to help you to promote your brand, please contact our team at sales@afoodieworld.com, 3791 2564

Alicia Walker, Editor-in-Chief alicia@afoodieworld.com

FOODIE'SREGULARCONTRIBUTORS

Fo o d ie is p u b lish e d q u arte rly, 4 tim e s a ye ar. Th e c o n te n ts o f th e m ag azin e are fu lly p ro te c te d b y c o p yrig h t an d n o th in g m ay b e re p rin te d w ith o u t p e rm issio n . Th e p u b lish e r an d e d ito rs ac c e p t n o re sp o n sib ility in re sp e c t to an y p ro d u c ts, g o o d s o r se rvic e s th at m ay b e ad ve rtise d o r re fe rre d to in th is issu e o r fo r an y e rro rs, o m issio n s o r m istake s in an y su c h ad ve rtise m e n ts o r re fe re n c e s. Fo o d ie an d th e Fo o d ie m ag azin e lo g o are trad e m arks o f Fo o d ie G ro u p Lim ite d . A ll rig h ts re se rve d .

LOVE FOOD?

JOINTHEFOODIECOMMUNITY! Laura Williams

Cindy Lam

Chef Tom Burney @foodiehk

@foodiehk

afoodieworld

www.afoodieworld.com

@afoodieworld

contents

2020 SPRING ISSUE

06 14

Alain Ducasse is taking

SINGAPORE SOJOURN

French fine dining in a

Writer Ghillie James

Laura Williams with this month’s

greener direction

takes a food-filled

wholesome recipes to make at home

HAUTE VEG

MY LITTLE HONG KONG KITCHEN

break in the Lion City

FARMING FOR THE FUTURE

MEATLESS MONTHLY

VIET-NOM

Cindy Lam makes our vegetarian days super easy

Charting the course from

Sam Rice, takes us on a

a symbiotic relationship

foodie tour of Hanoi and

with animals to the horrors

Hoi An then leaves us with

of industrialised farming

a couple of recipes from her

GREEN KITCHEN EXPERIMENTS

practices. How can we move

best-selling cookbook The

Chef Tom Burney shows us how to eat clean

beyond what we’ve created?

Midlife Kitchen

in 2020 03

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The hottest news bites THE DIPLOMAT OPENS IN H CODE

SAMSEN OPENS IN SHEUNG WAN The authentic Thai street food that we came to love in Wanchai, has opened in Sheung Wan now too. Devotees of the northern Thai dish Khao Soi or the southern spicy tiger prawn curry will be jazzed to have another spot in the city to devour these delights. With large tables–they take reservations for ten and more– chef founder, Adam Cliff, says they’ve designed this location specifically with families in mind. They’ve also brought over a customised roti griddle from Thailand to ensure the chewy, flaky layers of flatbread taste just like they should.

A new speakeasy concept by award-winning mixologist John Nugent has planted itself in the hot spot building of H Code. The Diplomat will feature a range of small batch produced wines and vintage liquors to draw in those looking for hard-to-find libations along with a curated cocktail menu named for historical figures. Snacks and hot dishes include a suckling pig Cubano and black truffle mac & cheese. LG/F, High Block, H Code, 45 Pottinger Street, Central, 3619 0302

23 Jervois Street, Sheung Wan, 2234 0080

121 B.C. REOPENS Fans of this beloved Peel Street Italian restaurant will be doing a little dance of joy at the return of this wine bar and eatery. Opening the doors right around the corner from its former location, they will be once again serving up the seasonal and simple yet refined cuisine for which it became known. Resembling an underground Tuscan wine cellar with exposed brick walls and long communal tables, 121 B.C. will serve up its house-made pastas, tapas dishes and cured meats and cheeses along with its award-winning allItalian wine list. LG/F, Hilltop Plaza, 49 Hollywood Road (entrance on Graham Street), Central, 2395 0200/2672 8255

HAUTE VEG

haute veg Alain Ducasse takes fine dining back to nature By Alicia Walker It’s a movement that’s been gaining steam

industry. With his global presence of 28 restaurants, his

in fine dining stretching from Paris to Hong Kong: three-

is an empire with plenty of clout towards the way the

Michelin-starred restaurants extolling the use of fresh,

world views fine dining. The chef’s philosophy has always

local ingredients to make simple, nourishing, heavily

been one of respecting tradition through refinement

plant-based fine-dining experiences.

and innovation, and with this movement, he is able to

perfectly keep with the times as well as see a way into the

Some call it haute vegetarian, some call it

organic futurism – Alain Ducasse calls it "naturalness".

future of food.

The preeminent chef is leading the way towards changing

the face of haute cuisine, creating a gateway that allows

Ducasse’s Plaza Athénée in Paris as “Naturalness cuisine is

this simple idea to filter down throughout the restaurant

respectful of our planet's resources. In the face of nature,

The notion of naturalness is described by

> Above: Plaza Athénée's Executive Chef Romain Meder and Alain Ducasse 06

HAUTE VEG

cuisine is modest and adapts itself.” The chef's evolving

my restaurant Hôtel Plaza Athénée in Paris. I wanted to

natural philosophy centres around organic cereals,

demonstrate that we can make haute cuisine only with

sustainable fish and vegetables. The vegetables used at

environmentally friendly products: vegetables, fruits,

Plaza Athénée are all grown in the Queen’s Garden at

cereals and fish from sustainable fishing. That was, for

the Château de Versailles; perhaps this is half the reason

sure, a bet: we won it though! Our policy is twofold. On

why they taste so incredible, having only travelled the

the one hand, we source products from environmentally

short distance of 10 miles to get from the soft soil to the

aware producers wherever they are located. On the

elegant dining plates. The produce they use is humble

other hand, we drastically limit leftovers. For instance,

but of the highest quality. The fish all comes from small

fish bones or skins are used to prepare broths, vegetable

boats with fisherman well versed on seasonality and the

peelings are also used in one way or another."

fragile nature of the seas’ resources. The expertise poured

into the cuisine for which Ducasse is known remains

naturalness means to him, and his reply was both simple

razor sharp as a marriage of unpredictable flavours and

and profound: "To reconnect eaters and nature. The

textures appear on every plate, each executed precisely

agrobusiness made us forget our link with produce.

and bedazzingly.

We have to rebuild it. By sending positive messages to

people, by making them realise that eating healthily will

We asked if it's difficult to be environmentally

asked

the

renowned

chef

what

friendly in a haute-cuisine environment. Ducasse said,

give them more pleasure – not by lecturing them.”

“No, it's not in fact, it's just a decision we take. The best

example of 'naturalness', is the cuisine we propose at

obligation to lead the sustainability charge without

Chef Ducasse says he feels a certain

> From left: Plaza Athénée dining room; vegetable medley & bbq roasted lobster with beetroot and blackberries 07

HAUTE VEG

preaching, “We propose, we don’t impose. Yet it’s true

melding the idea of nature with the attention to detail in

that I am convinced we do have a responsibility. When

every material and design, showcasing the expertise of

eating at a restaurant, people are happy to discover new

the craftsmen in a way that echos the work of the chef

tastes. [It's} up to us to also suggest them new ways of

in the kitchen. The opulent surroundings are incredibly

eating, a new approach to products and cooking.”

luxurious with subtle nods to nature – the pattern of a

The importance of maintaining a relationship

mushroom gently providing the backdrop; the organic

with his suppliers sits at the core of his cooking philosophy,

curves of the furnishings, the neutral whites, the shell-like

“My executive chefs and I can put a face on each product

gloss on the impressive tableware.

we work with. It requires something very simple: human

respect. Taking time to know the person who works hard

cuisine aimed to lighten up French cooking. It's now going

to deliver the best. I grew up on a farm and I know what

three steps further with an environmental element that

breeding, cultivating, picking fruits and vegetables mean.

looks to seasonality and local sourcing rather than the

And I also know that before cooking there is nature.”

exotic alongside simple flavours that don’t require meat.

Back in the 1970s, the movement of nouvelle

And it’s not simply the planet that benefits

Ducasse said, “The green trend is massive. I remember

from the notion of naturalness: it’s an idea meant to be

the first veggie menu I propose[d]. It was in 1987, at Le

a healthier dining experience through the use of fewer

Louis XV, my restaurant of the Hôtel de Paris, in Monaco,

ingredients like butter and cream than traditionally used

and I called it “Jardins de Provence”. At that time, we

in European haute cuisine – creating harmony with nature

were probably selling it once at each service, at the best.

and health while still pulling off a mind-blowing dining

Today, the veggie option has become a must. There is no

experience. They do this at Plaza Athénée by seamlessly

revolution in food. The food we will eat in the near future

> From left: Alain Ducasse & Plaza Athénée's Executive Chef Romain Meder; sea scallops from Erquy served with brioche of comte & cauliflower 08

HAUTE VEG

will basically resemble [what] we eat today, with probably

for vegetable-focused dishes. Shane Osborn's Michelin-

a bit more of such or such products. The restaurants,

starred Arcane has an incredibly popular vegetarian

though, will keep on evolving with a larger and larger

tasting menu.

diversity of offers and, most importantly, a more casual

atmosphere."

than any other – more than film, sporting events, or

In Asia, dining out is a more popular activity

Ducasse is taking the idea outside of Europe

theatre – and because of this, it’s an incredibly discerning

as well, with his recent opening in Tokyo, Esterre,

dining crowd. Perhaps this is why the region has caught

debuting with the "naturalness" menu. He says there is

on so quickly to the level of sophistication needed to tell

much shared between the two continents, “European

a tale of flavours from fruits, vegetables and grains rather

cuisine learnt a lot from Asian cuisine since the 70’s:

than to rely on a choice cut of meat to work around or

dish aesthetics, short cooking, etc. Today, Europe pays a

the old-school building blocks of long simmered meats to

great attention to agricultural techniques: development

create a flavour bomb of a dish. The awakening that meat

of organic farming, drastic decreasing of pesticides,

can be optional when creating gastronomic excellence

regulations to protect halieutic resources, etc. Asia is

is an idea still working its way into the collective

[also] putting these topics on its agenda.”

consciousness, and it makes absolute sense that meat

tastes infinitely better when it’s an occasional indulgence.

It’s become a notable trend in places like Hong

Kong for high-end dining to place importance on local

sourcing, with rooftop gardens popping up around the city grown by fine dining restaurants, as well as pledges to cut down on food waste along with the growing demand > Above: lemon from Nice and kombu seaweeds with tarragon 09

FARMING FOR THE FUTURE

farming for the

future

Charting the course from a symbiotic relationship with animals to the horrors of industrialised farming practices. How can we move beyond what we’ve created? By Celia Hu Originally, when farms were a place where

this intensive livestock rearing and monocropping culture,

animals roamed and grazed, it was easier to view the

passed policies during the Nixon administration propelling

trade as a ‘Circle of Life’ style of symbiotic relationship

farmers to shift from small family farms to mechanised

with humans. That is, until the rise of industralised

large-scale farms that focused on single crops. As USDA

farming severely changed everything.

Secretary Earl Butz at the time put it, it’s either “get big or

get out” for American farmers.

Industralised farming arose in the mid-20th

century America, and was, at the time, heralded as a

technological miracle. Factory-like production of animal

immense price we’ve paid in the name of progress. Today,

protein and monocropping were praised as efficient

industralised farming is viewed as a major contributor to

models of economies of scale, and were proclaimed as the

climate change, is responsible for heavily polluting the

most effective way to meet the demands of the world’s

environment, along with vast declines in biodiversity,

growing population. The United States, as the pioneer in

soil erosion, deforestation, and impacting human health

Fast forward 50 years, and we can now see the

FARMING FOR THE FUTURE

through the overuse of antibiotics and persistent use of

in World Farming said, â&#x20AC;&#x153;the crops fed to industrially

pesticides and growth accelerators in livestock rearing.

reared animals worldwide could feed an extra four billion

Monocropping, for example, requires vast

[people] on the planetâ&#x20AC;?. According to the Yale School of

amounts of synthetic pesticides, herbicides and fertilizers

Forestry and Environmental Studies, 80 per cent of the

as pests and diseases can easily wipe out fields of single

soy produced in the Amazon is used for animal feed.

plant species. These crops are, essentially, sitting ducks

Brazil, which has recently been in hot water for its burning

waiting for the onset of a single factor that could destroy

of the Amazon rainforest, devotes 25 million hectares of

them all. If different types of crops are grown together, or

land to soy production, second only to the US in scale.

planted at intervals next to each other, then this coalition

of complementary crops can help protect against pests

at the same time as monocropping, and is a hallmark of

and diseases. In traditional farming, plants that repel

industralised farming. The US is still the world leader in

certain types of pests are grown amongst others that

confined animal feeding operations (CAFOs) and today,

are vulnerable to those pests in order to create natural

there are more than 50,000 facilities in the country

protection barriers. In industrialised farming, the lack of

that are classified as CAFOs and another 250,000 that

crop diversity deteriorates soil quality and the prevalent

are just below the criteria. According to the USDA,

use of pesticides such as 2,4-D and dicamba kills off the

CAFOs are classified as housing over 1,000 animal units

very microorganisms in the soil that help add nutrients

in confinement for over 45 days a year. An animal unit

and pull excess carbon from the atmosphere. A negative

equals 1,000 pounds of animal weight, and to give some

feedback loop results, with greater increments of

perspective to these numbers, it equates to 1,000 cows,

synthetic chemicals used to increase production on soil

2,500 pigs or 125,000 chickens. As documented by the

that is being depleted by the very use of these chemicals.

United Nations, CAFOs are now global, accounting for

72 percent of poultry, 42 percent of eggs and 55 percent

And where do most of the crops from

of pork production. According to the Worldwatch

industralised farms go? They become animal feed.

The rise of intensive livestock rearing arose

Institute, there were 15 billion livestock worldwide in

Philip Lymbery, author of Farmageddon

2000. By 2016, that number has risen to 24 billion. This

and Deadzone, and the chief executive of Compassion

> Left: National Geographic Gulf of Mexico deadzone 11

FARMING FOR THE FUTURE

Where do we go from here?

We’ve seen the follies of greed and ignorance,

and the environmental and human health costs we’re having to pay, so is the way forward really going to be vegetarianism or veganism? Highly motivating, onesided opinion pieces like The Game Changer tell us that shunning meat will save the planet, but like all biased content, there is always a counter argument.

In The Vegetarian Myth, author Lierre Keith, a

vegan for 20 years, speaks out against some of the myths around plant-based diets. In her writing, she emphasises the devastating effects of industralised farming but highlights the fundamental misconception that farmed animals should eat grains. Keith states that “for most of human history, browsers and grazers haven’t been in competition with humans - they ate what we couldn’t eat (cellulose) and turned it into what we could (protein and fat). But our industrial culture stuffs grain into as many animals as it can. Grain will dramatically increase the growth rate of beef cattle and the milk production of dairy cows. It will also kill them.” type of factory farming is not only inhumane, but also a

major climate change contributor. When animals are so

a natural thing, as “life isn’t possible without death, and

densely packed, it becomes a major disease and waste

no matter what you eat, something has to die to feed

problem and extensive antibiotic use is required to keep

you”. Healthy pastures need cows and sheep in order to

disease at bay. As the World Health Organisation stated,

flourish, but we’ve taken the grazer out of the equation,

“there is now overwhelming evidence that the routine

and instead, crowded them into factory sheds.

prophylactic use of antibiotics is leading to the rise of

antibiotic resistant superbugs” and that “we will face a

movement in recent years is regenerative agriculture. In

post-antibiotic era where currently treatable diseases

short, this type of agriculture uses farming and grazing

will once again kill”. The amount of waste and fertilizers

practices to rebuild degraded soil in order to recapture

pollutes not only land but also the ocean, with the world’s

carbon and improve water cycles. So really, the solution

largest “deadzone” recently discovered in the Gulf of

to climate change could be just under our feet. Crop

Mexico from runoffs from the Mississippi River. The

rotation, composting, mobile animal shelters, integrating

deadzone is created when pollutants from farms create

animals into a farmland ecosystem, and increasing

algal blooms that suffocate marine life. Methane from

biodiversity to rebuild soil organic matter are just some of

animal waste causes more short-term damage to the

the practices of regenerative agriculture. Grazing animals

environment than carbon dioxide, and according to the

can get all their nutrients from the farms they live on,

Food and Agriculture Organisation of the United Nations,

instead of eating grains inefficiently transferred from far

accounts for at least 14.5 percent of greenhouse gases.

off monocropping farms.

She goes on to say that meat consumption is

So, how can we heal a damaged planet? A key

FARMING FOR THE FUTURE

First-generation

Italian

farmer

and

We need to move to a system where we

‘Regenerative Agriculture’ advocate Luca Sichel Turco

invest more of our total income in better quality food. And

gives us an example of the innovative practice from his

I am not talking of truffles. I am talking about the humble

own farm, “ At the moment, I have a small flock of Layer

chicken when it is hatched, grown, fed and treated

Hens for eggs and chickens for meat. I’m planning to use

humanely in a way that the environment is going to be

larger herbivores to cut down the grass, especially during

richer and healthier. It is a major investment in the future

the fast growing spring season. I will start with two cows

quality of our environment and our health.”

and between 10 and 20 sheep. Geese, which I had on the

farm previously, are small herbivores and great at mowing

animals with respect, a fundamental principle the world

down grass and fallen fruits from the orchard. Chickens

seems to have astonishingly forgotten, “ If you want to

and ducks scratch the soil and are great foragers, which

take the life of a living being you need to be able to be fully

makes the ground more fertile. The manure for the free-

at peace with it. I use all the latest methods to minimize

range animals will help enrich the farm. The trees will

animal suffering. This usually includes stunning an animal

produce fruit that will be picked and sold also as jams.”

before slaughtering it. When I kill an animal to eat its flesh

Luca also details how a farmer must treat

“a

for my sustenance, I renew a covenant between me and

tremendous capability to sequester carbon from the

the species where its sacrifice is balanced by my promise

atmosphere. It uses principles from many farming

to take care of the descendants and the whole species.”

philosophies including permaculture and agroforestry.”

He says that we must be prepared to pay more for

recent study published on White Oak Pastures, a 3,200

products ethically farmed, “We are currently paying very

acre fourth-generation farm in South Georgia, shows that

little for very poor quality food. Poor quality means it is

the holistic practices on the farm increased soil organic

full of hidden ecological, ethical, and health costs.

matter, which resulted in better water retention and

says

regenerative

farming

has,

And really, the proof is in the pudding. A

actually offset 100 percent of the cattle farm’s carbon emissions. Will Harris, the owner of White Oaks and the largest private employer in the county, has been raising livestock and holistically restoring the ecosystem of his great grandfather’s land for the past 25 years. He raises many species of animals including cattle, pigs, goats, rabbits, chickens, and ducks on his land, alongside wild inhabitants like the bald eagle and millions of insects and fungi. What has been achieved in White Oaks is a multi-species, holistically managed ecosystem that stores more carbon in its rich soils than its livestocks and operations emits.

So really, as Matthew Evans puts it in his book

“On Eating Meat”, we, as consumers in the modern food economy need to be conscious participants and not allow ourselves to be deceived by someone else’s plans for profitability. Understanding the provenance of your food and voting with your wallet is the best catalyst for change.

S I N G A P O R E S OJ O U R N

singapore

sojourn With short taxi rides, a vibrant food scene and luxury boltholes a-plenty, Singapore insider Ghillie James proves that a staycation in the Lion City is the smartest way to unwind and experience the latest foodie hot tickets (as well as some old favourites)

Though we’ve built up a trusty black book of

favourite haunts over the nine years we have lived here, I suddenly realised that rather like my sourdough starter, Singapore just never stops evolving. In order to make a proper dent in the city that never sleeps, we decided to split our break in two. This might seem mad for such a short amount of time, however, I have for many moons followed a life rule that if you want a holiday to seem longer, you must divide your time between two or more very different experiences! Singapore offers so many different vibes and eating experiences and this way we

It’s taken eight years for my husband to

were able to enjoy a bit of everything.

persuade me that going on holiday on home turf would

be just as fun as jumping on a plane to some faraway

Our first night could be described in a nutshell

as ‘heritage style boutique luxury’. We stayed at the Six

unknown destination. I repeatedly branded the whole

Senses Maxwell Road. A stunning renovation of 14 shop

idea of a staycation as only for boring people who lack

houses right in the heart of Chinatown and a short hop

imagination – a total waste of precious adventure time.

from a ridiculous amount of bars and restaurants to try.

Until it was suddenly my brilliant idea (ring any bells?).

Our once a year quick getaway from normal life (kids, dog,

opened in 2018 and the combination of Garcia’s rich and

job etc etc) to luxe life is precious. As time is limited to

comforting interior design with the Six Senses attention

48 hours from front door to front door, I finally admitted

to detail is a winning one. There’s also the option to use

that an extra half day spent squeezing in another delicious

the facilities at their sister hotel The Six Senses Duxton,

lunch rather than sitting in an airport lounge was really

which is just up the road (their chilli crab omelette is

rather appealing. And, I’m so glad we did. It’s awesome

recommended for breakfast!)

being a tourist in your own town. That said, Singapore

is an easy destination to get to if you don’t happen to

As with many top end hotel groups the

linen is top notch, beds are dreamily comfortable and

live here.

> Above: Fullerton Hotel 14

S I N G A P O R E S OJ O U R N

there are lots of appealing options for drinks and dining. However, what really sets Six Senses apart from others is their genuine and impressive commitment to being eco-friendly and sustainable. I was impressed to hear that every SS hotel around the world has a dedicated Sustainability Manager, whose job it is to make sure the hotel runs as eco-efficiently as possible as well as offering guests ways to rebalance their minds, bodies and spirits, should they wish to, during their stay. This particular hotel has built an earth lab on the roof offering everything from bath bomb making classes to making your own hydrosol water! You can also borrow bikes and take advantage

stalls along. Roast duck noodles are also recommended

of their free yoga classes in a nearby garden. We also

along with the white carrot cake and Char Kwai Tao with

enjoyed our free session with a qualified TCM (Traditional

cockles. Once you have had your fill, make sure to pop

Chinese Medicine practitioner). All the kitchens are zero

into the City Gallery in the URA centre (45 Maxwell

waste and use as much local and sustainably sourced food

Road) just opposite the food centre. It holds a gigantic

as possible, and the hotels are carbon neutral too. Water

walk-around model of Singapore which will blow your

is filtered by the hotel, leftover soaps are sent off to be

mind as well as an exquisite drawing of Singapore made

melted down and delivered to third world countries and

from memory by British artist Stephen Wiltshire, when he

all of the rooms are designed to have as little negative

flew over the city by helicopter in 2014. It’s also free.

impact on the environment as possible. In 2018, the 18

Six Senses hotels around the world saved 1.7 million plastic bottles. They have worked with Singapore’s

dumpling sellers all over town - Din Tai Fung being the

National Parks Board to create an edible garden, as well

stalwart that everyone knows and loves. However, closest

as encouraging non-stinging bees to make their homes in

to Maxwell Road would be Jing Hua Xiao Chi on Neil

some of the native plants grown along the walls.

No visit to Singapore is complete without a

stop off at one of its famous dumpling houses. There are

Street and Yum Cha on Trengganu Street. Our favourite

The hotel is also situated in the beating heart

however, is a little place called Swee Choon further away

of Singapore’s food scene with Keong Saik Road, Duxton

on Jalan Besar. It’s worth the ride just to watch the chefs

Hill and Club Street all nearby. A fabulous merging of

stretching noodles by hand and then dumping them into

tradition and trend with a plethora of eateries to try

a massive pot of boiling broth.

for breakfast, lunch, tea and dinner and for a variety of

budgets.

If you have time and space left after lunch,

pop in to The Lokal (136 Neil Road) and share a portion Starting with local food, hawker style, lunch

of their incredible sticky date pudding. You won’t be able

time is busy but worth the queues at Maxwell Road Food

to move afterwards but it is worth every calorie!

Court just across the road from the hotel. There are many

stalls to choose from but if you fancy trying Singapore’s

Post siesta (an essential when on staycation

and after that pudding) a visit to Yixing Xuan Teahouse

famous Hainanese chicken rice then this is the place. Tian

on Tanjong Pagar road is highly recommended. Owned by

Tian was made famous by Anthony Bourdain and Gordon

Vincent Low and his charming family, visitors can either

Ramsey, however if the queues are too long or the stall is

book a more formal workshop learning the art of tea

shut (it can be the case) I recommend you try Ah Tai, a few

appreciation and tasting or just pop in and get acquainted > Above: Six Senses Duxton 15

S I N G A P O R E S OJ O U R N

with some of the most exquisite teas you will ever taste (as well as learning the secret to the best skin). I recommend the Kung Fu tasting, brewed the traditional way and a chance to try a couple of different types. You can also buy some to take home.

If you are ready for a slightly stronger libation I suggest you begin with a cocktail at the smouldering Cook

and Tras Social Library within the hotel, followed by a wander outside to soak up the warm evening buzz. The streets come alive at night and it’s a fabulous area for a sophisticated bar crawl before dinner. The Tippling Club is just around the corner and their cocktails are some of the best in town, offering really unusual combinations of flavours designed around popular historical dishes. We also loved Anouska Hempel’s stunning art deco bar at the Six Senses Duxton. Their chrysanthemum signature cocktail is reputed to be delicious!

If the hot restaurant tickets are what you are after, then the area around Duxton Hill is chock full of fabulous

new eateries, as well as being home to some of the long service restaurants which have hung around for good reason. There are so many options for lunch and dinner within a 10 minute drive, or even walk, of this area. Here are just a few recommended gems: Fleur de Sel (64 Tras Street) Chef owner Alexander Lozachmeur’s restaurant shot to the top of my list of must-go-to places having tried their $108++ set dinner. Staff are attentive and yet unobtrusive and the food is delicious. If it’s on the menu when you visit make sure to try his homemade pasta with braised rabbit. Burnt Ends (20 Tek Lim Road) has been on the scene Don Ho Social Kitchen (1 Keong Saik Road) A relaxed

for a few years now, winning a place on Asia’s 50 Best

vibe and a feast for the eyes, this place is great for groups

restaurants. Owner and chef Dave Pynt wows visitors

and couples alike. Fruity cocktails and sharing plates

with his wood fired cooking, as they perch on counter

packed with flavour.

seats around the open kitchen. Everything we tried was fabulous and the menu changes daily.

The Coconut Club (28 Ann Siang Road) A new kid on the block, but so popular that visitors are queuing out of the door. THE place to try Malay crispy chicken and coconut rice. The English House (28 Mohammed Sultan Road) A taxi ride away, but worth visiting for its colonial vibe, is Marco Pierre White’s fabulous restaurant, tucked within a renovated Singapore shophouse. Their breakfasts are some of the best in town and if you like a traditional Sunday roast then a Bloody Mary followed by roast beef and Yorkshire pudding and Eton Mess can’t be beaten.

Yellow Pot (Six Senses Hotel 83, Duxton Road). Beautiful

Lukes Oyster Bar and Chop House (22 Gemmill Lane)

Chinese food in a stunning location. Ask to dine at one

Travis Masiero has nailed this place, offering generous

of the hotel’s small private dining tables. Their roast duck

servings of New England classics with impeccable service

with homemade plum sauce is highly recommended as

in a wonderfully relaxed and convivial atmosphere.

well as the spicy short ribs.

> From left to right: Cook and Tras Social Library Inchi Kabin; Yellowpot lemongrass and calamansi cocktail 16

S I N G A P O R E S OJ O U R N

The second half of our staycation was more ‘James Bond waterside glam’ at the Fullerton Bay hotel in the heart of Singapore’s art and cultural district. It’s bigger, bolder (not necessarily better, although we absolutely LOVED our stay here, too) and has some of the best views in the entire city. Bay view rooms are stunning. Huge and luxurious, with beautiful bathrooms and balconies overlooking the bay, perfect for watching its night time laser show too. You might also like to watch the nightly show which takes place within the magnificent super trees at Gardens by the Bay - Singapore’s nature park built on 101 hectares of reclaimed land.

The location is perfect for exploring; have a walk along the waterside then take your pick of places to visit,

depending on your likes. The Asian Civilisation Museum, The National Museum and The Peranakan Museum are all within easy reach as well as The Esplanade Arts and Theatre complex. The hotel also offered us one of their maritime tours which I highly recommend you try in order to understand the incredible change that this area has undergone over the years.

There are lots of options for eating and drinking at the hotel itself. Highly recommended and hard to beat for

a sunset tipple is the softly lit Lantern Bar on the roof of the hotel, next to the pool. Their French restaurant La Brasserie Kinki within Customs House (70 Collyer Quay) is bang next door to the hotel and offers a funky vibe in the evening and a delicious Japanese bottomless brunch on Saturdays.. There are other fantastic restaurants here too including Longtail Vietnamese and Café Fernet.

Spago (Wolfgang Puck’s rooftop restaurant) at the top of

the landmark Marina Bay Sands hotel is our latest favourite find. The $48++ set lunch is one of the best value in town with fabulous views (and gives you the chance to take a sneak peek at the famous roof top pool). The food is exquisite with head chef Gregg Bass running the kitchen and the bar next door is a great spot for happy hour cocktails and incredible bar snacks.

Boat Quay is also an easy walk from the hotel and there are

many options to try there from popular Indian restaurant Our Village (46 Boat Quay) for good value North Indian food to stylish Braci (52 Boat Quay) an innovative Italian restaurant that has long been a local favourite for date nights and has one of the most romantic rooftop bars in the area.

Some might say that a visit to Singapore is not complete

without at least a glance at the historic Raffles Hotel (Raffles Hotel, 1 Beach Road), but give the touristy Long Bar a miss and have a drink in the recently opened Writers Bar instead.

La Dame de Pic is a new restaurant for the newly renovated

hotel and for Singapore, but the chef Ann-Sophie is the third generation of Michelin-star holders. Her inventive menu and stunning, elegant dining room is well worth the pennies and the short taxi ride. > From top down: La Brasserie raspberry white chocolate entremet and lobster pasta; The Clifford Pier Heritage Bites; La Dame de Pic Berlingots

VIET-NOM

viet-nom Banh mi, pho, banh cuon - iconic dishes that instantly evoke the bustling streets of Vietnam. Sam Rice travelled to Southeast Asia’s street food capital in a culinary tale of two cities; Hanoi in the north where the pavements are for eating rather than walking, and the ancient town of Hoi An, whose original timber frame buildings are now home to a vast range of local and international eateries

HANOI

EAT

Frenetic, chaotic, authentic; Hanoi is a ‘marmite’ city,

Hanoi Street Food Tour. The best way to sample Hanoi’s

one that divides opinion, because it is nothing short of

food delights is on an organized tour. Your guide will lead

a full-body experience. From the moment you set foot

you to their favourite spots for classic street food. Yes,

on the over-crowded pavements (in truth we spend most

it is a bit touristy - you’ll see lots of other people doing

of our time weaving to avoid the traffic), it’s evident that

the same thing - but it’s a great way to see the city and

this city is all about the food. From street vendors selling

quiz a local about their preferred foodie haunts. Our tour

pineapples from the back of a bicycle to the myriad food

begins with a ‘cyclo’ (bicycle taxi) tour of the Old Quarter’s

stalls tucked into every doorway, the only thing to do is

‘36 streets’, each named for the commodity traditionally

get stuck in.

sold there; Hang Mam Street, for example, is where mam > From left: Hanoi Home Restaurant chilli beef; Hoi An Market tour; Hoi An Eco Cooking Class finished Dishes 18

VIET-NOM

(the local word for the fish sauce) was originally produced and sold. We then continue on foot sampling no less than seven authentic dishes including Hanoi’s famed egg coffee which, in spite of our skepticism, is utterly delicious. Tours run daily. $35US per person. hanoistreetfoodtour.com Home Hanoi Restaurant. If you’ve got backache from perching on the tiny plastic stools at the food stalls and need a break from the hustle and bustle of the Old Quarter then take refuge at this atmospheric restaurant located in the Truc Bach Lake area of Hanoi. There’s

was our favourite – gin, cinnamon syrup, lime juice and

an ‘Indochine’ vibe here, a violin duo were playing

orange bitters, all for a very reasonable $3US.

Edith Piaf as we arrived, and pretty, coloured lanterns

facebook.com/langthang8b

hang low over wooden tables. The food is fine-dining Vietnamese style, beautiful presentation, big flavours

The Lighthouse. No trip to a Southeast Asian city is

and prices to match. Our bill for four came to $120US

complete without visiting a rooftop bar and Hanoi has

which is top end for Hanoi but still very good value for

many to choose from. We checked out The Lighthouse,

such a memorable meal. The Grilled Fish in Bamboo Stick

located on the 11th floor of La Siesta Hotel, where the

and Wok-fried Beef with Chilli were the standout dishes.

ambience is low-light and classy and the wraparound

hanoi.homevietnameserestaurant.com

open-air terrace is cleverly arranged to make the most of the fantastic views of the city skyline. Prices are

Nha Hang Ngon. If you are looking for something in the

international, expect to pay $10US for a classic cocktail.

middle, not quite street food but not full on fine-dining

lasiestahotels.vn/hangbe/wine-dine/lighthouse-sky-bar

either, then head to this fabulous restaurant set in a preserved French villa in the museum district of Hanoi - a

SHOP

great choice for lunch. The menu is extensive so there’s

Bat Trang Ceramics Village. Located 10km outside

plenty of other things to choose from if you are feeling

Hanoi (reachable by bus or Grab, we used the Grab app

a little ‘pho’d out’. The menu has photos of most of the

exclusively to get around in Hanoi), this traditional village

dishes which is helpful for families with picky eaters

is the centre for ceramics production in the region and

and is very reasonably priced with mains coming in at

the place to go if you want to pick up some kitchenware

around $3US.

souvenirs. You can even have a go at throwing a pot if the

nha-hang-ngon.business.site

mood takes you.

DRINK

Collective Memory. Of course, you can shop at the

Lang Thang. If small and funky is your thing then Lang

numerous markets and street stalls in Hanoi (be prepared

Trang should be on your ‘to-drink’ list. Located around

to haggle) but sadly much of what is on sale these days is

the corner from Home restaurant (see above) it’s perfect

mass-produced in China. If you believe, like the owners of

for an aperitif. From the hand-drawn cocktail list to the

Collective Memory, that ‘gift shopping should expand your

mis-matched furniture, this quirky street level bar with big

knowledge of the destination and its culture’ then this is

picture windows is sure to charm you. The Gin Cinamis

the store for you. Foodie souvenirs include organic coffee > From left: Hanoi egg coffee; Hanoi Lang Thang Bar 19

VIET-NOM

beans grown by the fifth generation of a farming family

local market selling beautiful fresh produce and Mr Kien

from Lang Biang and Saigon Charlie’s bottled chili sauce

is keen to tell us about some of the less familiar items.

using a 100-year-old family recipe from the imperial city

From there we head to the river for a trip in a traditional

of Hue.

basket boat to try our hand at catching crab (we didn’t!)

cectivememory.vn

and then it’s time to don our chef’s hat and apron and get busy in the kitchen. You’ll learn how to make 6 classic

HOI AN

Vietnamese dishes including fresh spring rolls and my

Hoi An has to be one of the prettiest towns in Southeast

(approx.) $30US per person.

Asia and is quickly gaining a reputation for being one of

hoianecocookingclass.com

favourite, banana flower salad with shrimp. 730,000 VND

the best for food too. Most people visiting for a few days won’t even scratch the surface of what’s on offer but rest

Mai Fish. We loved this mid-range restaurant at the

assured, it will all be delicious.

quieter end of Hoi An, overlooking the river. The decor is all heavy wood, decorative tiles and scarlet lanterns which

EAT

feels a little bit ‘Miss Saigon’. We stuck to the ‘Vietnamese

Hoi An Eco Cooking Class. Undoubtedly one of the

Hong Trang (White Rose Dumplings) were delicious and

highlights of our trip, Mr Kien runs this excellently

reminiscent of a delicate wonton. Be sure to try the

organized cooking school like a military operation, but

Cao Lau, a cousin of pho that originated in Hoi An, the

don’t let that put you off, his efficiency is endearing and

noodles are smoked and have a slightly chewy texture.

you’ll come away with a much better understanding of

With most dishes around $4US why not order one

what makes Vietnamese food so unique. The day starts

of everything?

with a market tour which, from previous experience, can

mangohoian.com/mai-fish

Specialities’ menu and weren’t disappointed. The Bong

be rather touristy but not so here. We are taken to a truly > From left: Hoi An E village; Hoi An Eco Cooking Class aubergines; Hoi An street vendor 20

VIET-NOM

Nu Eatery. If you are craving something a little different

E Village. If live-music is your thing, then E-Village

but want to stick to Vietnamese flavours then Nu Eatery

is the place to head for good food, good drinks and

offers a modern interpretation of Vietnamese cuisine. It’s

exceptionally good music. On the night we visited the

a little hard to find, wedged down a narrow alley way,

house band was truly excellent, even the younger ones

and Google maps couldn’t get us all the way there, but

in our party were impressed.

if you follow your nose you’ll find it eventually. The pork

facebook.com/evillagehoian

belly buns, spicy pork fettuccine and chilli lime shrimp had our mouths watering but the real star of the show is

SHOP

the homemade lemongrass ice-cream and at $1.50US a

Reaching Out. We all want to shop ethically when we are

scoop you can try all the other flavours too. You’ll need to

on holiday, so if you are keen to support local artisans,

get there early to bag a table or be prepared to wait in the

head to this lovely gift store and tea shop located in the

Sea Shell Bar next door.

heart of the Old Town where you can pick up beautiful

facebook.com/NuEateryHoiAn

homewares, jewellery and other crafts. reachingoutvietnam.com

DRINK

Bebe Tailor. Ok it’s not food-related but you can’t come

Market Bar. The streets of Hoi An can get very busy in

to Hoi An and not have some clothes made. It’s the copy

the early evening, so one way to escape the crowds is to

capital of Asia so if you have a favourite shirt or dress

head to this open-air bar located on the first floor of a

bring it with you and you’ll be going home with a brand

heritage building overlooking the river. People-watch as

new one for a very reasonable price. There are many

you enjoy a cold one and be sure to order one of their

tailors to choose from but Bebe has a great reputation.

delicious cheese and charcuterie sharing platters.

bebetailor.com

marketbar.org

> From left: Hoi An Eco Cooking Class spring rolls; Hoi An Eco Cooking Class venue; Hoi An Market tour 21

THE MIDLIFE RECIPE

health tip Similar to quinoa, amaranth – which means ‘everlasting’ in Greek – was a staple of the Aztecs. Richer in protein than most other grains, it is also packed with fibre, B vitamins, iron, calcium, magnesium, zinc and omega-3s.

THE MIDLIFE RECIPE

the midlife

kitchen The Midlife Kitchen: health-boosting recipes for midlife & beyond by Mimi Spencer & Sam Rice is published by Mitchell Beazley, £25.00, www.octopusbooks.co.uk

WHY WE LOVE IT We have a love-hate relationship with granola. We love the delicious nutty crunch it adds to a breakfast bowl, but we hate the fact that most shop-bought versions are stuffed full of sugar. So, in devising this one, we have gone completely sugar-free – a grown-up granola, if you like. Ours still delivers the requisite extreme crunch, but rather than achieving it by baking with masses of oil and sugar, here egg whites do a much lighter and healthier job. Sprinkle on yogurt and add a dollop of raw fruit jam or some dried fruit and you’ll have all the sweetness you need.

midlife grown-up granola SERVES 300G I N G R E D I E N T S:

50g unsalted cashew nuts 100g jumbo oats 50g Brazil nuts, chopped 50g flaked almonds 25g flaxseeds 25g amaranth 1 tsp ground cinnamon a good pinch of sea salt flakes 3 egg whites 1. Preheat the oven to 150°C/Gas Mark 2. Line a baking sheet with nonstick baking paper. 2. Roughly crush the cashews with the back of a spoon, then mix with the remaining dry ingredients. 3. Whisk the egg whites until stiff peaks form, then add to the dry ingredients, stirring thoroughly with a metal spoon until all the ingredients are fully coated. 4. Spread the mixture on to the prepared baking sheet and bake for 40 minutes, stirring after 20 minutes to break up the granola a little. Leave to cool completely. 5. Transfer the granola to an airtight container and store for up to 3 weeks. 23

THE MIDLIFE RECIPE

WHY WE LOVE IT Smoothie bowls are a bit of a thing at the moment – and there’s good reason: not only do they look enticing, they also combine the triple glories of natural yogurt, fresh fruit and satiating carbs to give you a supercharged breakfast. We first spotted this version in a little beach café in Bali and it’s just brimming with tropical zing. You can use whatever fruits you have to hand, but do include the coconut flakes and mint leaves – they bring something interesting, tasty and special to the bowl.

bali beach smoothie bowl SERVES: 2 I N G R E D I E N T S:

10 blueberries

FOR THE TOPPINGS:

10 strawberries

2 tbsp Midlife Grown-up Granola,

10 blackberries

or muesli

3 tbsp natural yogurt

assorted fresh fruit, such as bananas,

mint leaves, to serve

strawberries, mango and blueberries 2 tsp chia seeds

maple syrup, to serve (optional)

4 tsp coconut flakes or desiccated coconut

1. Whizz the berries and yogurt in a blender to produce a smoothie consistency. 2. Pour the mixture into a bowl, leaving space for the toppings, then line up the granola or muesli, fruit, chia seeds and coconut on the top. 3. Decorate with mint leaves and, if you like extra sweetness, drizzle with a little maple syrup.

MY LITTLE HK KITCHEN

my little hong kong

kitchen Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen. www.mylittlehongkongkitchen.com

herby cod and pea fishcakes with lemon and dill mayo SERVES 4–6 — PREP TIME: 2O MIN — COOK TIME: 10 MIN I N G R E D I E N T S:

750g floury potatoes

handful mint, chopped

F O R T H E M AYO N N A I S E:

600g cod fillet

zest 1 lemon

4 tbsp mayonnaise

500ml milk

150g frozen garden peas

juice 1 lemon

3 tbsp butter

100g flour

1 tbsp dill, chopped

1 tbsp Dijon mustard

2 eggs

seasoning to taste

handful of parsley, chopped

200g golden breadcrumbs

1. Peel the potatoes, cut in half and boil in a pan of salted water for 15-20 minutes or until soft. When the potatoes are almost cooked, add the frozen peas to the boiling water and allow to cook for a few more minutes. Drain and place the potatoes and peas into a large mixing bowl. 2. Whilst the potatoes boil, place the milk into a frying pan, season with salt and pepper and gently bring to the boil. Once the milk is boiling, add the fish fillets to the pan and reduce the heat to medium. Gently cook for 5-10 minutes until the fish is translucent and cooked through. Once cooked, remove from the pan, peel the fish away from the skin and flake the fillets into a separate bowl. 3. Once the peas and potatoes have been placed in the mixing bowl, add in the butter, mustard, lemon zest, herbs and plenty of salt and pepper to season. Use a potato masher to mash the ingredients until well combined. Lastly, add in the flaked fish and mix well through the potato mix. 4. To make the fishcakes, place the flour, eggs (beaten) and breadcrumbs in three separate bowls. Take a handful of the fishcake mixture and shape into a patty. Cover in flour, then coat well with beaten egg before finally covering in the breadcrumbs. Place onto a clean plate and repeat these steps with the rest of the mixture. 5. To make the mayonnaise, place all the ingredients into a bowl and mix well adding a twist of salt and pepper to season. 6. To cook the fishcakes, add a little oil and a tsp butter to a frying pan and gently heat. Add the fishcakes to the pan and cook over a medium heat for 5-10 minutes until crisp and golden on each side and warmed through. 7. Serve the fishcakes with salad and a good spoonful of the lemon and dill mayonnaise. 27

MY LITTLE HK KITCHEN

vegan falafel buddha bowl SE RVES 4–6 — P REP T IME: 20 MIN — COOK T IME: 30 MI N

I N G R E D I E N T S:

400g chickpeas, cooked and drained

F O R T H E B U D D H A B O W L:

1 large garlic clove

150g baby tomatoes

juice and zest of a lemon

150g cucumber

75g pine nuts

2 tbsp mint, chopped

2 tbsp sesame seeds

3 lemons

1 tbsp olive oil

4 tbsp olive oil

large handful parsley and mint, chopped

2 avocados

1 tsp chili flakes

3 tbsp tahini

2 tbsp plain flour

1 cup cous cous

salt and pepper to season

1 handful parsley, chopped 1 butternut squash 1 red chili, chopped hummus and pickled beetroot, to serve salt and pepper, to season

1. Begin by making the falafel by placing the chickpeas, garlic, lemon, pine nuts, sesame seeds, oil, herbs and chili into a food processor and blitz into a thick dough. Add in salt and pepper to season and the flour. Pulse through until well combined. Form the falafel mix into balls and place on a lined baking sheet. Bake in the oven at 200°C for 20–30 minutes until golden and crisp. 2. Next take the squash and slice lengthways. Deseed the squash and slice into 1cm half moon shapes. Place the squash on a baking sheet and drizzle with a couple tablespoons of olive oil. Finely chop a chili and scatter over the squash, season with salt and pepper and roast in a preheated oven at 200°C for 30 minutes until golden and soft. 3. Place the couscous into a bowl and top with one cup boiling water. Cover and set aside for two minutes until the water has been absorbed fully. Run a fork through the grains to loosen them up. Add in one tablespoon of olive oil, a large handful of chopped parsley and the zest of a lemon. Set aside. 4. Dice the tomatoes and cucumber and place into a bowl. Add in a drizzle of olive oil and a squeeze of lemon to dress it. Finely chop the mint and stir through the salad. 5. For the tahini dressing mix the tahini paste with the juice of half a lemon. Mix until thickened and slowly stir in a few drops of hot water to loosen until your desired consistency. 6. To assemble the bowls, place a large spoonful of the herby couscous in a bowl and top with 3–4 falafel. Add some salad leaves and a large spoonful of the tomato salad. Next, place a few slices of the soft, golden squash into the bowl and next to this, add half a sliced avocado. Finish the bowl with a spoonful of hummus, some pickled beetroot and a generous drizzle of tahini dressing.

MEATLESS MONTHLY

Cindy Lam says.... This salad is packed with antioxidants and vitamins.

MEATLESS MONTHLY

meatless

monthly Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms. www.oliveolykitchen.com

winter salad SERVES: 2 — P REP T IME: 10 MIN — CO O K TI ME: 10–15 M IN I N G R E D I E N T S:

1 whole treviso radicchio - cut in half

1 tsp fried onion flakes

1 bowl of salad greens (I used baby spinach

salt and pepper, to taste

and white radicchio in this recipe), use half

extra-virgin olive oil

bowl of salad for each person 1 carrot, grated/shredded ¼ white onion, thinly sliced

I N G R E D I E N T S F O R O RA N G E A N D H O N E Y V I N A I G R E T T E:

2 cups of cooked quinoa 2 cups of cooked cannellini beans 1–2 radish, thinly sliced 1 handful alfalfa sprouts, washed and drained ½ orange, skin peeled and cut into wedges 1 handful of walnuts, toasted and crushed

3–4 tbsp fresh orange juice 1 tbsp honey 1 tsp grainy Dijon mustard 2–3 tbsp balsamic vinegar ¼ cup extra-virgin olive oil salt and black pepper, to taste

1. Preheat the oven to 200ºC. Coat the radicchio wedges on a baking tray with some olive oil, salt and pepper. Roast, turning once, for about 10–15 minutes until charred.

2. Make the vinaigrette dressing by mixing all the ingredients in a small bowl.

3. Assemble the salad in two salad bowls with quinoa and cannellini beans

first, then top with salad greens, roasted radicchio wedges, shredded carrots, radish, alfalfa sprouts, orange wedges, and sprinkle with some onion flakes and crushed walnuts. Season with salt and black pepper and toss in the vinaigrette dressing evenly on the salad. Serve immediately.

GREEN KITCHEN EXPERIMENTS

green kitchen

experiments Chef Tom Burney of Invisible Kitchen investigates new methods for cooking in greener ways

clean eating

IDEA 1

Resolved to eat ‘clean’ this year?

This simple idea is based on the feeling that the industrialization of our food chain has resulted in many

Ice-cream, cookies, doughnuts are all good. Just

once-natural ingredients being pumped full of artificial

make them yourself. Perhaps you’ll find an amazing

additives to make them more economical, and ultimately

4-ingredient cookie recipe (google it!) or discover

resulting in less nutritious food.

- You can eat anything, as long as you

make it fresh (or someone else does!)

a local baker that has skills you never imagined.

Over the past few years I’ve been trying to

However you do it, you’ll think more about what

follow an ‘eat clean’ ethos. This means taking the below

you eat, enjoy it more and cut down on the junk.

ideas as my guiding principals for general eating, while at the same time being realistic and not forgetting life is all about balance!

GREEN KITCHEN EXPERIMENTS

IDEA 2

- Avoid long ingredient lists

The tell-tale sign of ‘dirty’ food is a long list of ingredients which have been either added to the main ingredients for the sake of increasing shelf life or to actually substitute the natural ingredients altogether. A good habit to develop is to check the ingredients list on whatever you pick up in the supermarket and choose the food with less ingredients. While a long list is not itself a sign of poor food, it often offers a hint: If the manufacturer has chosen to substitute raw brown sugar with a mix of 42% high-fructose corn syrup, xylitol (967) & Acesulfame potassium (950) then your wellness is probably not their top priority.

At home, a device that has made the biggest

difference to my everyday eating is my bread maker machine. Sure, you could make it by hand…every night…. for 6 hours….but for the rest of us, this appliance means

tips:

you can literally throw the ingredients together in two minutes before you go to bed, set the timer and wake up

•

to the smell of freshly baked bread every day. It really is

freezer or chilled and be aware older

that simple.

yeast is less potent. If your yeast is

I’ve been out doing some research: one

older, you may need to add an extra ½

common loaf of sliced Hong Kong supermarket bread

teaspoon to get the same effect. Test

lists 17 ingredients including the ‘anti-caking’ agents,

your yeast if you’re not sure about it’s

emulsifiers, antioxidants, preservatives and ‘treatment’

age by adding a pinch to a ¼ cup of

agents: sodium ferrocyanide, mono & di glycerides of

warm water with a sprinkle of sugar- it

fatty acids, sscorbic acid, calcium propionate, calcium

should dissolve and bubble in five mins

sulphate, calcium phosphate, amylases and starch

if it’s still good.

acetate). Do you want bread that can sit on a shelf for

•

14 days without changing?

Use whatever mix of flour you prefer- as long as it is labelled ‘strong’ or ‘bread

Or would you rather eat a loaf with these 5

flour’- others have lower protein and

ingredients each day: olive oil, sea salt, flour, honey,

won’t rise so well. (I mix 75% strong white

yeast.

yeast is a living thing, keep it in the

with 25% whole meal)

I’ve been playing around with variations on basic

•

bread machine recipes. Over 100 loaves later, I’m ready

This recipe is for a half loaf size- you may have to adjust for your machine.

to share my bread recipe with you: ¾ cup filtered water 1 ¾ cups flour

¼ cup of mixed seeds

recipe, let me know and I’ll share some of my sourdough

1½ tsp active yeast

starter with you to step up to the next level!

½ tsp sea salt

1 tbsp olive oil

within a year, but it changed my life.

1 tbsp honey You simply put all the ingredients in the bowl in the above order (ensuring the yeast doesn’t touch the salt or water) and hit ‘Go’.

Once you’re comfortable with this entry-level

My bread-maker not only paid itself off well

VOTE FOR YOUR DINING FAVOURITES NOW! afoodieworld.com/foodie-forks