The ORTU event was held on a lazy Saturday at Brasserie Wolf. Brasserie Wolf has been around for a while before went through a revamp to give it a new style and new menu. The new menu is mainly the classic French cuisine at an affordable pricing. This French bistro has a cosy and relaxed ambience.
The main highlight of the event was cooking with young, charming and passionate Chef Claudio Sandri. He has worked for certain famous restaurants including the Michelin-starred Nobu London before setting foot in Singapore.
The event kick-started in the kitchen. Chef Claudio started by introducing the fresh white asparagus imported from Australia. The white asparagus are available for sale at $28 per kilograms at the bistro. We were involved in helping to peel the skin off the white asparagus before Chef Claudio demonstrated the correct way of chopping them up. He was then proceed with the preparation of making our first course - White Asparagus Volute and Poached Egg with our assistance.
Chef Claudio demonstrated the preparation and the cooking of the next 2 course - Grilled Barrumundi, Harrisa Sauce & Marshed Potato and Homemade Lemon Tart. Through the deomonstration by Chef Claudio, we were taught the methods in preparing and cooking the Poached Egg, Harissa Sauce, Marshed Potato and also a step-by-step guidance in making the homemade Lemon Tart.
After the exciting cooking session with Chef Claudio, we finally gotta taste and appreciate the 3 course prepared with our efforts. White Asparagus Volute and Poached Egg
: We were fortunate as the white asparagus is in season. It was a cream based soup made up of white asparagus, white onions, bay leave, butter, chicken stock and cooking cream. The white asparagus goes nicely with the rest of ingredients that led to the robust and rich full-bodied flavour. The poached egg beneath was a pleasant surprise. It was drizzled with a little olive oil then decorated with caviar together with an edible flower before served.Grilled Barrumundi, Harrisa Sauce & Marshed Potato
: Chef Claudio mentioned that the supplies for the fish usually obtained from Malaysia or Singapore. He emphasized rather strongly that his choice of using local ingredients in preparing the dishes. The fish was cut into chunky pieces then set it to grill in the reputed Josper Grill from Spain, the pride of Chef Claudio. The Josper Grill allowed soft cooking using the white charcoal to provide consistency and to retain the natural flavours. A smoky aroma is obtained during the cooking process.
The Barrumundi was grilled perfectly with a moist texture as well as a little charred and slight crisp on the outer layer. The fish was then placed on a pile of smooth marshed potato. Chef Claudio explained on how he prepared the meshed potato in his special way to ensure smoothness of the texture. The dish was served with homemade Harissa Sauce made of red peppers, red wine vinegar, chopped garlic, chopped coriander, chopped mint etc. We were taught to prepare this homemade sauce and the spiciness of this sauce can be adjusted in accordance to one's preference. Homemade Lemon Tart
: I love the robust lemon flavour of the filling. The tart was served chilled with raspberry sauce and whipped cream together with mint leaves. The filling made from milk, corn flour, sugar, egg yolks, lemon juice and lemon zest was cooked over the medium heat. It required continuous whisking of the filling to prevent the overcooking of the egg mixture. It was chilled then poured into a mixing bowl to whisk further before filled the tart shells. It was then chilled before serving.
There are set lunches on Weekdays going for $21.90 for 2 course and $31.90 for 3 course from 12 pm to 3 pm. There is also an Early Bird dinner set for $35++ per person on weekdays from 6.00 pm to 7.30 pm.
Lastly, it was a pleasure meeting with Chef Claudio and fellow Openricers.
ORTU Dine and Cook Event.
Date of Visit: 2012-05-26