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Introduction
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The World Gourmet Summit held in Singapore every year brings together master chefs and the best of flavours
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Come to think of it, Foodie-ism is a good `ism'! It is good for planet earth, it is understood in all languages, crosses all barriers and frontiers and is in fact, the frontier to be on. Like the World Gourmet Summit in the dynamic island state of Singapore, to which I make my annual pilgrimage. So what if the Michelin-starred superstar chefs conduct their master classes in foreign languages? Philippe Legendre in French and Santi Santamaria in Spanish, the classes were packed with foodies who had flown in from all over the world. Sure, there were translators and four large TV screens which magnified the cooking, but it was the food that did the talking as we watched spellbound. After all, both these chefs are globally acknowledged maestros and to watch them in action was a treat. All through the ten days you could not only attend the culinary master classes but also go on "gourmet safaris" and eat at four different restaurants for a single meal. This year Ian Wright of "Travel and Living" shared his travel experiences over dinner and an exciting "made-to-order" dinner that was filmed for his television channel. As I nibbled at the dainty first course of cod (served over heated stone on the plate), I watched the Rubino brothers cook, talk and televise our dinner for their show.
Take your pick! One could learn "The art of entertaining" from Chef Wan and if it's healthy eating you're interested in then you could opt for the "Herbal High Tea" by Eu Yan Sang. Singapore's top-notch restaurants participated with elaborate tasting menus. There were "wine tastings", "single malt tastings" and more. It all built up to the superlative and exclusive sit-down dinner where the French legend, Philippe Legendre had flown in prawn and lobster from France, pigeon from Australia and married them with Grand Cru wines and voila! I am in seventh heaven. What's more? I even got to talk to this gentle Frenchmen who started cooking at age sixteen and loves football and hunting for game in Africa.
The chandeliers shimmered as the world's great gourmets clinked their glasses in the high-ceiling banquet hall.
Peter Knipp and his petite wife Sue Bee Knipp sat at the head table and I couldn't help thinking back. Ten years ago when Peter and the Singapore Tourism Board had just set up this World Gourmet summit, pony-tailed Peter used to drive around with us during the gourmet safaris.
Lot has changed since. Peter has had a crew cut, it is impossible to meet him for longer than a second and the events have become larger and grander and more exciting.
And if you are a foodie, come April, this is where you should head to. A short flight will land you into the centre of the banquet. See you there next year! www.worldgourmetsummit.com
Readers Recommend
* R. Mythily Ramaswamy supplies south-Indian breakfast, lunch and tiffin in and around Velachery (No.24, Sarathy Nagar). She also prepares and sells appalams, vathals and pickles. She undertakes catering for functions. Call 22431874.
* Divyakanth recommends Srimati from Mogappair for tasty and affordable south Indian vegetarian meals. She can home deliver in Mogappair, Padi and Anna Nagar. Ph: 26565725.
* V.C.M. Reddy owns a farm in Thiruvallur from where he can supply organic toor dal. He can door deliver for a minimum order of five kilos at Rs. 60 a kilo. Ph: 93810 28812 and 23742963.
Cookery classes
* Kanchan S. Bathija from Nungambakkam (near Anderson Road) will be conducting
the following classes:
May 4 and 12 - children aged above 10 can learn to make choco fudgecake, cheese dumplings, strawberry banana milkshake, cucumber cottage cheese sandwich, pasta and cheese sauce, jelly boats, cheese bean burger, strawberry soufflé, tri colored sandwiches, biscuit pudding and cheesy wafers.
May 6 - Italian (pasta in pesto sauce, lasagna, risotto, corn florentine and tiramisu)
May 8 - Bakes (mushroom quiche, baked broccoli baby corn, corn spinach rice, Mexican moyettes and sticky toffee pudding).
May 11- Mexican (tacos, quesadillas, enchiladas, salad and chocolate mousse cake)
May13 - Chinese (crackling spinach, tri-colored schezwan rice and fried ice cream)
May 15 - Cakes (chocolate mudcake, date and walnutcake, lemon buttercake, apricotGateau and fruity cake).
May 20 - Desserts (profiteroles, caramel filled brownies, apple and cinnamon brown betty, chocolate cheese cake and iced bakewell tart)
May 27 - North Indian cooking.
For details call 93810 05089.
* Chetna recommends Aishwarya from T. Nager who conducts classes on rice varieties, snacks, starters, chocolates and many other dishes. Ph: 42025095.
* Raji from Ramanathan Street, Kilpauk will be conducting baking classes on May 6 and 7. Ph: 98412 96464.
Queries
* Jayachandran requires a caterer on a regular basis who would be able to supply delicious veg/non-veg dishes with a buffet system for 30 to 40 people twice a week in Parrys at competitive prices. Ph: 98410 24266.
* Anitha has a Samsung microwave oven with baking and frying options but doesn't know how to use it. She would like to know the addresses of Samsung agencies for free demonstration or of any microwave cookery classes conducted by Samsung.
* Uma (umatadema@rediffmail.com) wants to know of someone who bakes European-style black bread or brown bread. Ph: 99414 66830.
Dial 25025530 or mail us at Good Food Line, Metro Plus, The Hindu, Kasturi Buildings, 859/860, Anna Salai, Chennai - 600002 or e-mail to allmypets@sify.com
RASHMI UDAY SINGH
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