My Mum is staying with me at the moment, just for a whirlwind one week. This means two things: a trip to Mustafa is inevitable as is cooking at least one new (to me anyway) recipe.
Yesterday we made very easy, very healthy granola, containing hardly any sugar, from a recipe she’d been given by someone with the wonderfully old fashioned name of Patience, a lodge cook she met years ago up in Scotland. Read More
Speaking of championing British events out here, it was a real treat to be a part of the Mousetrap’s 60th Anniversary Gala Dinner that took place last week. The old but really rather resplendent Jubilee Theatre at the Raffles Hotel was the perfect venue to showcase the world’s longest running play which had been brought over to SG by the British Theatre Playhouse (BTP) for just 12 performances. Read More
I love championing anything British happening here in Singapore, so when the British High Commish asked me to help raise awareness for Digital Fashion Week which they and the British Council have helped organise and where none other than the great British beauty Naomi Campbell will be making her first Southeast Asian runway appearance, I was of course more than happy to do my civic duty.
What’s more, she’s actually going to walk for a Singaporean designer, which is really quite something.
If I’m stuck sitting next to someone at a dinner party and have used up all my chat, I always have great success with the line: “If you were going to die tomorrow, what would you eat for your last meal?”
Well, I’ve recently turned this question on myself; not because I’m dying but because I’m about to embark on UFIT’s 10 week nutritional programme, Salveo, which is all about eating ‘clean’ (on reflection perhaps it will kill me: no alcohol, no char kway teow, not even the whiff of a medium-rare cheese burger and definitely no pizza) for just over two months. Read More
I love truffles. While I may not know a huge amount about them and the differences that there are between all the varieties and regions, what I do know is that there’s not much in life that comes as close to perfection as shavings of black truffle over a runny egg (above).
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