Goat Cheese Soufflé with Hazelnut Truffle Honey
Mention Perth and you’ll get polarised reactions. It’s either the “Ooh, love the climate” or “What a boring place” response. But when it comes to food, most don’t do a second take. Singaporeans love the free-spirited, effortless, clean flavours of Australia-inspired cuisine.
Did you know that Western Australia is a land of plenty? The self-sufficient state is a producer of many fresh ingredients like black truffle from the quaint town of Manjimup and succulent seafood including rock lobster, scallop and yes, even abalone from the frigid waters of the Indian Ocean. Ever heard of the freshwater yabby native to Australia? I call it a cross between the prawn and crayfish.
Australian Chef Scott Webster
Endowed with natural resources and chefs who swear by the ‘let the produce speak for itself’ philosophy, it’s little wonder why Celebrity Chef Scott Webster decided to bring a piece of magnificent Perth to kick-start his spanking new “Cooking with Friends” series at Osia.
Executive Chef Chris Taylor from Fraser’s Restaurant
From 24 to 28 July, Executive Chef Chris Taylor from Fraser’s restaurant will be the guest chef at Osia. His fuss-free approach to cooking is a reflection of Chef Webster’s mantra in the kitchen, making him the obvious choice to set the tone for “Cooking with Friends”. As the culinary ambassador for the Western Australia (WA) Tourism Commission, Chef Taylor has promoted the use of WA produce through cooking classes and many other high-profile events.
Nestled amid WA’s picturesque King’s Park, Fraser’s restaurant has become a popular haunt for locals and Singaporeans alike.
“Having been to Singapore many times, I’m very aware of what expectations Singaporeans have of food. My restaurants in Perth have been frequented by Singaporeans for years and the connection has been fantastic. Having a produce driven, brasserie-style approach to dishes suits the modern style of dining in an urban city,” chef Taylor quips.
Ceviche of Yellow Tail Kingfish and Crab
If you enjoy clean, simple, big, and bold flavours, then chef Taylor’s cuisine is bound to whet your appetite. He does a mean curing of raw seafood, infusing them with citrus juices that dance on the palate. The Ceviche of Yellow Tail Kingfish and Crab is a perfect appetiser to appreciate fresh seafood without much post-processing.
There’s a whole menu of other dishes which I find most intriguing like the Pan-fried Spinach Gnocchi; Seared WA Scallops, Tomato Fondue, Shaved Jamón and Garlic Oil; and Sea Urchin Roe, Scrambled Egg, Urchin Salad. For mains, must-tries include the WA Rock Lobster and Asparagus Risotto with Truffle Butter, Duck Confit and Roast Breast with Mushroom Polenta, and Braised Lamb Shoulder, Roast Cutlet and Chickpea.
Other than the a la carte menu designed to showcase Fraser’s signature dishes, Chef Taylor has also orchestrated a set lunch and set dinner which will have you salivating. For those of you who’re more interested to learn the tricks of the trade and whip up your own little party, sign up now for Chef Taylor’s masterclass happening on 27 and 28 July, from 2.30pm – 5.30pm at $88++. If you’re an RWS Invites member, you pay a special price of $75++.
For reservations or enquiries, kindly call: +65 6577 6560 or email firstname.lastname@example.org.