30 August, 2010

Master Class with Celebrity Chef Scott Webster @ Osia, Resorts World Sentosa

Celebrity Chef Scott Webster recently dropped by Singapore to his newly opened Osia at Resorts World Sentosa, and HFB was honoured to be invited to attend his Master Class.

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Known for his forefront of Australian food marketing – he has an unmatched reputation for creating gastronomic works of art which endorse and highlight the freshness and quality of Australian produce, including beef, lamb, seafood and even indigenous herbs and spices like Lemon Myrtle (which HFB have absolutely no idea how it looks or taste like).

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Along with Chef de Cuisine Douglas Tay, formerly Sous Chef at Equinox in Swissotel the Stamford for 10 years, Chef Webster’s focus is very much on clean flavours – allowing the fresh produces to speak for themselves.

Osia (4)

This was especially so in the first dish that was taught that afternoon – Blue Fin Tuna Ceviche. All that was needed was a sashimi grade Blue Fin Tuna, Onion Mustard Seed Dressing and a Spiced Avocado Guacamole. The final result was a clean, fresh and vibrant coloured dish that was pleasing to both the eyes and the palate.

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And sticking to his confidence of Australia produce, Chef Webster swiftly proceeded to show us the Grilled Mulwarra Lamb Rack Chop that was paired with Corn Cob and Roma Tomato Confit.

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It was a really simple dish that spoke volume. Cooked to a perfect medium, the meat was flavourful and tender without the gamey aftertaste in sight. This was probably one of the best lamb dishes HFB ever sampled.

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The last dish was the introduction of Osia’s signatured dessert, Valrhona Hot Chocolate Soup with Black Peppered Ice Cream and Seasame Crisp. It was told to us that one could taste the ice cream and the chocolate soup on its own, or together, and have three unique experiences – indeed it was so when HFB scrutinised it – he urge you to try it if you had your doubts!

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The ingredients were really simple and methods pretty easy, so much so that a dessert novice like HFB was able to try it once in the kitchen and succeeded.

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HFB really enjoyed his time during the 2.5 hours that ended with a sampling session and a chance to chat with Chef Webster himself, and although a pity that the class wasn’t hands-on, he really looked forward to future Master Class by Resorts World Sentosa’s Celebrity Chefs.

Disclaimer: I would also like to take this opportunity to thank Tania Heng, Janelle Chan, Osia and Resorts World Sentosa for their hospitality.

4 comments:

ice said...

http://pamplemousse-bistro.blogspot.com/

Congrats! (:

livetoeat said...

looks interesting

Steve said...

I promise to take you to the source of the lemon myrtle when next you visit Tasmania!

And that was a significant call about the lamb dish. Must have been very good to receive that accolade!

His Food Blog said...

@ice: Thank yew!

@livetoeat: It was.. picked up a few tips during the class. Not forgetting meeting a few wonderful people, including Chef Webster himself.

@Steve: I will take your word for it!! And yes the lamb, OMG! Indeed, it really was very good.

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