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Mother’s Day 2020: Recipes for brunches and bakes from restaurants, hotels, and more

Only the best for your mother, thanks to these home recipes for a Mother’s Day feast that might just match a meal at her favourite restaurant or hotel.

This Mother’s Day, any pampering you plan for her will have to take place in the home. The circuit breaker measures have been extended until June 1, so dining out won’t be an option. Thankfully, restaurants and hotels have been sharing their recipes of brunches and bakes that are perfect for a lazy Sunday afternoon.

(Related: Local favourites you can get delivered in Singapore today even during the coronavirus outbreak)

Just make sure to get her a nice gift to go along with it – and you might want to give these recipes a go or two before the big day, unless you’re already a consummate home chef or baker. If you’re still learning, get some fine ingredients from your nearest grocer and practice away. Mother’s Day is just under two weeks off.

(Related: Our favourite women’s watches of the season)

We’ve divided the recipes into brunches and bakes so you can pick something that suits your mom’s tastes (and your home-cooking abilities). Here’s to a great Mother’s Day.


  • Mother's Day Recipes WAKANUI

    WAKANUI’s spring lamb chop with buckwheat seed salad

    New Zealand steak and lamb restaurant WAKANUI, headed by chef Ryohei Kenyoshi, features select meats from the Canterbury region in the South Island of New Zealand. Fine New Zealand meat is grilled over Japanese bincho-tan charcoal to best bring out its mellow flavours. This recipe has been adapted for home use, switching out the charcoal grill for pan searing: but we’re sure that your mother will appreciate this labour of love, especially if you get some fine New Zealand lamb for the recipe.

    300g Lamb chop (6 chops)
    100g Buckwheat seeds
    1L Water
    1 Bay leaf
    80ml Chicken stock
    8 tbs Extra virgin olive oil
    30g Shallots, finely chopped
    100 g Beetroot, cubed 1cm
    50g Honeysuckle, fresh or frozen
    70ml Lamb Stock
    To taste, Salt and freshly ground black pepper
    (Serves 2)

    1. Preheat oven to 180°C.
    2. Toss cubed beetroot in 3 tablespoons of extra virgin olive oil, and season them with salt and freshly ground black pepper.
    3. Bake in the oven for 10 minutes or until a fork can be easily inserted through the beetroot. Set that aside.
    4. Add 3 tablespoons of extra virgin olive oil to a large pan and bring it up to a high heat.
    5. Salt and pepper both sides of lamb chops and pan sear them for 30 seconds on each side. Next, sear them on the bone side and flesh side for 1 minute and 30 seconds. Set the lamb chops aside.
    6. In a medium sized pot, bring the water, to a boil and add buckwheat seeds to it, along with one bay leaf. Boil it for 20 minutes or until the buckwheat seeds become al dente.
    7. Drain the buckwheat and in a separate bowl, toss it with chicken stock, 2 tablespoons of extra virgin olive oil, and finely chopped shallots. Add salt and pepper to taste.
    8. In a sauce pan, combine honeysuckle, and lamb stock. With an immersion blender, puree the mixture until a smooth consistency is achieved.
    9. Warm the puree over medium low heat and season to taste.
    10. For plating, place buckwheat salad onto the serving plate and lay 3 pieces of lamb chops on top of it.
    11. Serve honeysuckle sauce and baked beetroot on the side.


  • Mother's Day Bakes Singita

    Singita’s Sweni Lodge beetroot tart

    Luxury safari hoteliers Singita are known for their extensive vegetarian and vegan options at their lodges. From trendy, superfood-filled health bowls, loose-leaf teas and healthy versions of decadent desserts, Singita offers up a slice of wellness that pairs well with exotic game drives. For now though, try out their dulcet and easy-to-make dessert that will satisfy any health-conscious mom.

    250g cooked whole beetroot, boiled and peeled
    50ml red wine vinegar
    2 tablespoons treacle sugar
    The juice of 1 orange
    1 sheet of puff pastry
    1 sprig of rosemary
    1 egg, whisked

    1. Place the vinegar, orange juice, sugar and rosemary into a small pan and simmer over a very low heat for roughly 5 minutes or until you have a syrupy consistency. Allow to cool.
    2. Scoop out 8 “balls” of cooked beetroot using a melon baller and place them into the vinegar and orange juice mixture. Coat the beetroot evenly with the syrup.
    3. Place your puff pastry on a floured work surface. Using a round template (e.g. a tea cup, saucer or side plate) cut out a round piece of puff pastry. Remember that the size of your template will determine the size of your tart.
    4. Next brush the round of puff pastry with the egg wash and place on a greased baking tray.
    5. Place your beetroot balls on top of the puff pastry, arranging them in a symmetrical pattern. Keep any leftover vinegar and orange mix for plating.
    6. Place the tray in a preheated oven at 180°C for ± 10 – 12 min or until the puff pastry is golden brown.
    7. Remove from oven and allow to cool on a wire rack.