You'll never go hungry in Singapore. Especially not when Savour, the annual gourmet food festival, is back in town, serving up tasters from some of the best professional kitchens around the world at the Promontory at Marina Bay.
Equally inspired and yearning for more Savour-y food, we dug up three different kitchen tools you can use to throw the perfect dinner party and impress your friends. All without having to enroll in a hoity-toity French cooking school, or breaking the bank to install state-of-the-art professional kitchen equipment.
But if you want to feel like a fabulous celebrity, and indulge in some gourmet food served in pretentious portions, start clicking your mouse. Tickets for the final day are selling fast.
Nespresso Umat (S$288)
The Umat features automatic brewing and an incredibly quick heat-up time of 25 seconds. That means the moment you drop a capsule in, the machine makes your favourite brew thanks to its tactile interface; one less thing to get grumpy about in the mornings. Complete with an adjustable water tank, the Nespresso Umat was designed to fit into anyone's lifestyle. Be quick to grab the Umat Red, because only 120 of this limited edition machine are up for grabs.
Tropical Mango Coffee
Place a few cracked or regular ice cubes in the bottom of the glass, then add mango juice. Insert a capsule of the chosen Grand Cru in the Nespresso machine, and prepare the coffee (25ml) into a tall recipe glass. Press the cold milk froth button. Place a chocolate-covered wafer on top. Voila, tasty tropical mango coffee that's gives you a sweet kick.
Recipe from: Nespresso
Results: Forget about expensive cafes that'll rip you off for a tiny cup of espresso. Assume caffeine control with your own coffee machine. With new capsule flavours and recipes released ever so often, you’ll be spoilt for choice. Pulling the perfect cup of java has never been easier.
Theo & Co Pizza Perfector (S$199)
Lacking a wood fire stove? Don’t worry, you can still create the perfect pizza that'll make your friends go mama mia.
Designed by triple world champion pizza maker, Theo Kalogeracos, the Pizza Perfector features an automatic timer, a rotating tray for even cooking, and can make it all happen in less than 10 minutes.
Ingredients for the perfect pizza dough
- 800g strong white bread flour plus 200g finely ground semolina flour
- 1 teaspoon fine sea salt
- 2 x 7 g dried yeast sachets
- 1 tablespoon golden caster sugar
- 4 tablespoons extra virgin olive oil
- 650 ml lukewarm water
Making the perfect pizza
- Sieve the flour and salt on to a clean surface and make a well in the middle.
- In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid.
- Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.
- Knead until you have a smooth, springy dough then place it in a large flour-dusted bowl and flour the top of it.
- Cover with a damp cloth for about an hour until the dough has doubled in size.
It's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Dress it up with smoked salmon and caviar a la Wolfgang Puck or go simple with the tried and tested proscuitto and rucola combo.
Recipe from: Jamie Oliver
Results: Your own pizza party every weekend. The Pizza Perfector is just the right size to sit in the centre of your dining table. All you have to do is prep the pizza dough and a buffet of ingredients, and you'll be able to custom-make your favourite pizza without any fuss. Even better, there won't be an astronomical bill at the end of the night, either.
Molecule-R Cocktail R-Evolution Kit (S$118)
If you’re a cocktail junkie, take your addiction to a new level with this machine that'll have you creating classic cocktails in new forms you never thought possible.
The Molecule-R Cocktail R-Evolution Kit combines a little bit of cocktail chemistry and a ton of creativity to help you entertain your guests, molecular-gastronomy style. Don’t worry about blowing up your bar, it comes with a DVD of 30 recipes to guide you through.
First, dissolve a pinch of calcium lactate into ⅔ cups (150 ml) of orange juice - okay, you know what, it's going to sound too complicated. Watch the video instead.
Results: Let a mojito bubble explode in your mouth, bite into a layered martini, or instead of accompanying your tequila shots with lemon slices, why not some lime foam? Molecular gastronomy (and liquor) costs a bomb, but now it doesn’t have to with your own Ferran Adria bar kit to surprise and keep your dinner guests lubricated.