THE EXPERTS
04 GFeature - 101 tips.indd

BLACK MAGIC
You can’t go wrong with caviar – if money is no issue. “These tiny eggs from the sturgeons are exceptional and unique in taste. While they all now come from farms, the quality is still very nice,” says Verena Raveton, the managing director of Hediard Singapore (www.hediard.com.sg).

EVER READY
You can create a delicious menu even with humble, everyday ingredients. Raveton recommends a menu of gazpacho, lobster bisque souffle and molten chocolate cake – dishes available at the Hediard cafe but which she also frequently prepares at home. “The gazpacho is tomato-based and needs a bit of cooking time but it is very refreshing as a shot before the meal or as a starter. As for the souffle – eggs cost nothing…and you can cook many things using eggs,” says Raveton, who jazzes up a simple cheese souffle with a bit of lobster bisque for a touch of luxe. For the chocolate cake, she says: “The recipe is very easy, as long as you have the correct ingredients: good quality chocolate, butter and eggs. The most important thing is to have the correct mould which will allow the lava cake to bake properly, but without breaking when taken out.”

BRUNCH AFFAIR
Why limit parties to dinner time? Long weekend brunches offer even more time for food, wine and merriment. Chef Masashi Horiuchi, the chef consultant for Shelter in the Woods (www.shelterinthewoods.com) – who serves up a decadent brunch at Shelter in the Woods – gives his top tips for one that goes beyond eggs and pancakes.

meals5

BUBBLE, NO TROUBLE
Champagne served at any brunch party is great for a luxurious touch.

EGG-CITE!
Offer a range of provenance for eggs and give guests a choice – such as Japanese, French or local free range eggs. For smaller parties, you can even offer your guests a la minute cooking options.

NOT JUST HOT AIR
Souffles are often considered a restaurant-level dish, yet it is something that can be done at home. You can include either a savoury (such as a comte cheese souffle) or a sweet variation (such as a lemon and citron souffle) to add interest.

MORE BLACK MAGIC
A small jar of caviar is also an opulent addition that can be very versatile – add a dollop on scrambled eggs, steak tartare or smoked salmon with sour cream. GO BIG Instead of serving ready-sliced cold cuts at brunch, consider investing in a whole leg of ham, such as Iberico ham, and slice it in front of guests. This will make an interesting table-side display.

THE PERFECT CURE
meals2

Apart from store-bought gourmet items, there are also food items which you can make to keep for those last-minute parties. Horiuchi highlights three simple yet impressive charcuterie that keep well so that you can add a home-made flavour even to an impromptu party on a weeknight. You can treat yourself to them even if you don’t have guests!

THE PATE DE CAMPAGNE
A chunky country-style pork-and-liver terrine – which can be stored in a jar and kept in a chiller for six months.

THE FOIE GRAS EN BOCAL
Foie gras preserved in a glass jar – which keeps in the chiller for up to three weeks.

RILLONS, OR PORK BELLY CONFIT which can be stored in fat for up to one month.

STOCK UP

Raveton recommends having a ready stock of these in your pantry for impromptu gatherings.

foie

FOIE GRAS
I would first serve the duck or goose liver on toast, along with a jar of sweet and sour figs or onions, or maybe some truffle salt. This can serve as an aperitif or a starter.

fish

SMOKED SALMON
Open a bag of blinis and top them with smoked salmon and some cream, with chives preferably, and lemon wedges on the side. This can be served with a green salad on the side.

macarons

MACARONS
There is nothing better than macarons for sweets. They are easy to eat as finger food, and with the 30 flavours we offer, you can be sure that there is one to suit everybody’s taste. You can even make dessert time a “guess the flavour” game!

(photo credit: www.pinterest.com/gingerwitherwax)

PeakMonogram