This was a blog post that was supposedly due eons ago, and HFB could conveniently forget about it, but he had so much fun during the session that he had to share it with everyone. At the beginning of the month, he was invited along with several other bloggers to attend an exclusive Perfect Italiano Masterclass by Chef Lino Sauro from Gattopardo – to learn how to make simple and delicious dishes with Perfect Italiano cooking cheeses.



We arrived at Palate Sensations Cooking School at Biopolis, and was quickly briefed on the three dishes that we would be attempting.



We started off with the Wanton Ravioli with Soya Marinated Prawns and Parmesan Fondue, and HFB have to say that this was easily the simplest and his favourite dish out of the trio. He could definitely foresee himself recreating this dish next time.



Ingredients (serves 4 pax)
10pcs Tiger prawns, halved
20g Light soya sauce
2 Garlic cloves, minced
30g Olive oil
1 stalk Spring onion
100g Perfect Italiano Parmesan Grated Cheese
110g Full cream milk
100g Unsalted butter
20g White wine
To taste White pepper
20pcs Wonton skin (square shape)

Method
1. Peel and marinate prawns with soya, garlic, olive oil and spring onion.
2. Make Parmesan fondue by mixing Perfect Italiano Parmesan Grated Cheese, milk, butter and white wine.
3. Warm up mixture in a bain-marie till creamy and season with white pepper.
4. Fill wanton with prawn. Seal nicely with egg wash, and cook in boiling water for 2-3 mins.
5. Ladle fondue on plate and lay down the cooked ravioli.
6. Garnish with Perfect Italiano Parmesan Grated Cheese and spring onion.

Next up, Sushi Rice Roll with Mozzarella Cheese and Smoked Salmon – a fusion of East meets West.









Ingredients (serves 4 pax)
4 sheets of nori (seaweed)
200g sushi rice, cooked
150g cured/smoked salmon
100g cucumber (cut into strips)
300g Perfect Italiano Mozzarella Grated Cheese
5g wasabi
200g mayonnaise

Method
1. Place a sheet of nori on bamboo mat.
2. Distribute the rice evenly over the nori, leaving ¼ from top of the edge.
3. Lay down salmon, cucumber and Perfect Italiano Mozzarella Grated Cheese in the middle.
4. Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it.
5. Remove bamboo mat and cut sushi roll.
6. Sprinkle the top of the sushi with more Perfect Italiano Mozzarella Grated Cheese and gratinate cheese in an oven till it melted.
7. Serve with mayonnaise and/or wasabi.

Chef Lino gave the last dish an Asian twist from his very own homemade recipe – the Deep Fried Potato with Mozzarella Cheese.









Ingredients (serves 4 pax)
400g potatoes
5g cinnamon powder
5g ground black pepper
5g curry powder
50g corn starch
50g onion (chopped)
2 eggs
4 garlic cloves
30g lemongrass (minced)
20g shallots (minced)
Lemon zest
200g Perfect Italiano Mozzarella Grated Cheese
300g Japanese breadcrumbs (panko)
Some oil to fry

Method
1. Shred potatoes in food processor and place in strainer. Sprinkle with salt. Drain for 15 min.
2. Mix dry seasonings.
3 Squeeze potatoes dry and place in mixing bowl.
4. Add cornstarch and mix thoroughly. Add all remaining ingredients (except panko crumbs and oil) and mix well.
5. Add Perfect Italiano Mozzarella Grated Cheese. Drop a tablespoon mixture into the panko crumbs. Coat all the way around.
6. Heat oil in pan. Lower patties into oil and flatten patties with a spatula. Patties should be 2 inches across.
7. Fry until crisp and golden on the bottom. Fry the other side.
8. Drain the ready to serve. Serve with sweet and sour sauce.

Overall, HFB had tons of fun from the cooking session and if you are keen to find out more about their products or other recipes, do visit Perfect Italiano website here.

Patrons who frequent Holland Village and Chip Bee Gardens along Jalan Merah Saga would certainly be familiar with Michelangelo’s restaurant and his sister outlet Original Sin – the latter in 1997, became Singapore’s first vegetarian Mediterranean restaurant.

Unlike the typical boring bland and green usually associated with vegetarian food, Original Sin’s dishes came packed with vibrant colours and full of flavours. This was evident in the Mezze Platter ($22.00 for starter, $30.00 for main), a Middle Eastern platter with a selection of dips consisting of Hummus Chick Pea Dip, Aromatic Pumpkin and Carrot, Eggplant Baba Ganoush and Yoghurt Tzatziki, served with Falafal Ball and Pita Bread. HFB was fascinated with the eggplant baba ganoush that was surprisingly flavoursome, but he was most impressed with the freshly baked pita bread that was baked in-house and served warm, soft and fluffy – so good that one could eat it on its own.



Although Original Sin’s version of Magic Mushroom ($18.00), a baked Portobello Mushroom with Ricotta Cheese, Spinach and Pesto topped with Tomato Basil Sauce and Mozzarella, did not come with hallucinogenic effects when eaten, it’s moist and juicy texture served with a balanced sauce that was not too tangy was truly first class and definitely intoxicating.



Haloumi ($18.00), a pan fried Haloumi Cheese served with Salad Greens, Roasted Capsicum and a Lentil, Cucumber and Mint Salad, was simply delightful. The texture and the flavour of the cheese were really enjoyable that made this dish a must-have for one’s starter dish. Fantastic!



Bosco Misto ($26.00) a dish made of Spinach, Feta and Tofu Patties coated with Crushed Almonds and Sesame Seeds, Asparagus, served with a Button Mushroom Plum Sauce was one of Original Sin’s signature dish. Although HFB is not a huge fan of tofu patties, Original Sin’s version was a refreshing one – the exterior crust was enjoyable and the interior a hint of nice creamy finishing. The sauce was also surprisingly more savoury than sweet, which was a good thing.



A staple of Mediterranean cuisine, Original Sin’s version of Capsicum Quinoa ($26.00) came with Roasted Capsicum stuffed with Spiced Quinoa, Carrot, Chickpea and Mint with Tzatiki, with a side of Pickled Grape, Onion, Cherry Tomato, and Olive Salad. The Quinoa was perfectly prepared in a fluffy, almost al-dente-like texture and nicely flavoured with spices. The caramelisation of the roasted capsicum also provided an added sweetness to this dish.



Nothing beats a nice cup of Affogato ($8.00), or Espresso with Vanilla Ice-cream, after lunch. Rich and refreshing…… a suiting finish.



Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Original Sin for their hospitality.


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Located at the CHIJMES cluster of food and beverage establishments, Japanese Dining SUN, with support of Fukuoka Chamber of Commerce and Industry (FCCI) is proud to offer the Kyushu Gourmet Experience from now till 8 Jan 2013.



The Kyushu Gourmet Experience will introduce not only regional cuisine from the Kyushu prefectures of Miyazaki, Fukuoka, Saga and Oita, but also feature authentic ingredients air-flown in twice weekly (Tuesday and Friday, if you must know) especially for this menu.



No Japanese meal would be completed without the starter of Sashimi – the Kyushu Sashimi Mori 7 Kind ($88.80) was an ensemble of Kyushu seasonal fishes including the Fatty Tuna (Otoro), Yellow Sea Bream, Horse Mackerel, Golden-eye Snapper, Striped Jack, Yellowtail and Japanese Sea Bream.



Timely for HFB, it was a Tuesday when he went for this tasting session, thus it was expected that the fishes were really fresh and enjoyable. He was particularly drawn to the unique finishing taste of the Yellow Sea Bream and Golden Eye Snapper.



With a close proximity to China, Kyushu cuisine is heavily influenced by Chinese culture and culinary techniques. Thus the introduction of Japanese Preserved Mustard Leaf (better known as Kiam Chye, or Salted Vegetables) in the form of the Mentai Salmon Takana Roll ($18.80) was of no surprise to HFB. Purists would probably frown at such a dish, while the adventurous would celebrate – as the preserved leaf left quite an interesting aftertaste. A hint of spiciness could also be experienced from the seasoned cod roe.



The Kagoshima Mental Cheese Chigiri Age ($9.80), a fishcake of spicy seasoned cod and cheese would make a great finger food to pop over beer or sake. HFB only gripe would be the cheese wasn’t molten or oozy enough for his preference.



Chinese influence was once again evident in the Fukuoka Kurobuta Gyoza ($9.80). The pot stickers were filled with cabbage, chives and garlic and pan-fried perfectly, but it was the highly prized Kurobuta Pork that shone through with its luscious finishing. HFB also found the texture of the skin just right – thick enough to hold the ingredients without breaking, but thin enough without being too chewy. A dunk into the dipping sauce and the orgasmic experience was completed. Definitely the highlight of the session and something one shouldn’t miss.



A Kyushu delight that one definitely shouldn’t miss was the Miyazaki Wagyu Steak Ajikurabe ($88.80).



Prepared Teppanyaki-style, the Japanese Grade A3 Miyazaki Wagyu Ribeye and Sirloin Steak was used as opposed to the more superior A5 grade, as Japanese Dining SUN felt it was a better balance between the marbling finishing and beefy aftertaste – since most Singaporeans found the A5 grade too greasy and oily for their liking! If you asked HFB, he loved them both as long as it’s well prepared… heh!



One of the many food crazes now in Japan, Shiokoji is koji that has been fermented in salt (shio). And koji, or rice malt, is a live food that is rich in enzymes and brings out the umami in foods by imparting a rich savoury flavour. And thus the Shiokoji Moriawase ($15.80) was born – a meat platter consisting of Berkshire Pork, Chicken and Salmon. Although HFB found the meats to be slightly toughen (not too sure whether it was due to the marinating or the cooking process), there was indeed a sweet aftertaste evident in all of them. HFB preferred the chicken best as it kinda reminded him of “Drunken Chicken”.



If you enjoy your noodles springy and Q like HFB, you would definitely fall in love with the Saga Nori Udon ($12.80), or the Cold Seaweed Noodle – even more enjoyable eating it when mixed with the condiments provided!



Japanese version of the Lei Cha, or Thunder Tea Rice, the Fukuoka Kinmedai & Mentai Chazuke ($15.80) consisted of lightly grilled Golden-eye Snapper fillet slices with seasoned cod roe served with Green Tea Bonito soup.



The rice used was imported from Japan and the texture was definitely apparent. HFB pretty much enjoyed the whole combination of quality rice, clear soup and fresh fish.



Fukuoka Tonkotsu Takana Ramen ($11.80) was another creation using the Japanese preserved Mustard Leaf. The pork-bone broth was pretty robust with that hint of interesting finishing due to the mustard leaf, and high marks for the Char Siew that was grilled to perfection – really flavourful!



The Oita Momo Jam Chiffon Cake ($6.50) was a really light and fluffy chiffon cake infused with Ripe Peach Jam and served with Homemade Vanilla Cream. HFB enjoyed the very moist cake and thought the vanilla and peach combination harmonised almost perfectly.



Fukuoka Yamecha Roll Cake ($5.80) was a classic combination of Green Tea Roll (with Vanilla Cream Centre) served with Azuki bean paste at the side. A sure winner that would please everyone!



What’s dessert without the accompaniment of a good cup of coffee or tea (or me)? The Fukuoka Yame Tea with Goma Cookie ($5.00), or the Premium Fukuoka English Tea was a perfect pairing that thoroughly helped to cleanse the palate and rid the grease from earlier dishes. The strong finishing was well appreciated and HFB also enjoyed the fragrant taste of the sesame cookies that came with it!



But what’s a trip to SUN without sampling their signature Tofu Cheesecake. HFB remembered it to be just as good as he first tried it many years ago – great texture and light finishing just the way HFB loved it. A pity that it didn’t came served with the beautiful cage that is only unique to their Wheelock outlet.



Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Japanese Dining SUN and Fukuoka Chamber of Commerce and Industry (FCCI) for their hospitality.


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