Cook & Dine at Brasserie Wolf | OpenRice Singapore

After a series of makan sessions, OpenRice decided to hold the next OpenRice Tasty Union (ORTU) a bit differently by holding a Cooking Demo at Brasserie Wolf on the 26th of May. The Executive Chef who facilitated the whole session was Claudio Sandri, who has been with the French brasserie for more than a year. As such, he is the best person who can teach the invited OpenRicers French cooking made easy.

The menu of the day consisted of 3 dishes

The menu for that day consisted of the White Asparagus Volute, Poached Egg, and Parmesan Crackers (appetisers), Grilled Barramundi, Harissa Sauce, and Mashed Potatoes (main course), and the Homemade Lemon Tart, Creme Fraiche (dessert). Seven lucky OpenRicers got invited to attend the ORTU and try first-hand how to cook these signature favourites. The Cooking Demo was held at the restaurant’s kitchen where the OpenRicers could really get the feel of being a cook. After a brief introduction about the basics of cooking, Chef Claudio proceeded by preparing the appetiser. For this dish, he asked a few volunteers to peel the asparagus as Chef Claudio only uses the freshest ingredients with his cooking. After that, he then prepared the other ingredients before he proceeded with the main course.

Chef Claudio teaches the participants the right way of cutting the fish

For the main course, Chef Claudio mentioned that you can use any fish that you want. For this dish, Chef prefers Barramundi as it locally grown in Malaysia. It also has a distinct and fresh taste which blends perfectly well with the side dish. After cutting the fish into small pieces, he then put sealed it in plastic bags so that it retains the flavour. Then, he asked volunteers to cut up the vegetables that would be mixed as the sauce for the fish. Since the Harissa sauce can be tweaked if you want to be spicy or not, Chef first asked the OpenRicers what level they preferred. Since they all liked spicy, he became more generous with the spices.

Chef also taught the OpenRicers the right way of chopping onions and bell peppers

When it came to chopping the bell peppers and onions, Chef also shared a few tricks which the participants took note of. When you chop the onions, Chef said that the knife should be really sharp so you don’t squeeze the vegetable. If you do squeeze it, then this is the time when your eyes get all watery because of the juice that came out from the onions. After doing the Harissa sauce and the fish, it was now time for the mashed potato. Once again, he asked the volunteers to help him peel and mash the potato. For this task, he wanted someone who was big enough to really mash it to bits.

Chef Claudio is now ready to teach the dessert

For the dessert, it was the easiest to do. After getting the lemon zest, he mixed the eggs sugar, and other ingredients to the concoction. After two hours, everything came together and Chef (with the help of the OpenRicers, of course!) managed to successfully complete the dishes for the day. All 7 OpenRicers had a blast watching and helping Chef Claudio prepare the menu for the day. They also thought that the dishes they tasted were superb and they cannot wait to try these recipes at home. Check out the best bars and lounges for your next night out Search for more Western food here