For a while, I’ve had a few vegetarian recipes circling in my head that I wanted to try but I’ve never really had neither the opportunity nor the time. This is because I believe that vegetarian dishes require complex flavors otherwise it’s boring. So this means a lot of work.
And if it’s going to take a lot of work, I will have to make it worth the effort. So when she asked if I was inviting anyone over, I sent the Faerie Imp an invite. And to my delight, she and her Man was available.
Like any other guy with friends and loved ones coming to lunch, I worry a lot: will there be enough to eat? Will they like the dishes? Do they mind using their hands? Is the China pretty enough?
Fresh off the press, direct from The Miele Guide 2013 launch party.
Though some people would have you believe it’s big news, no one batted an eyelid when it was announced that Iggy’s wasn’t at the top of the list. But the funniest quote would have to go to David Thompson who was voted Chef of Chefs by his peers when he said, “I didn’t vote”.
It appears that the top country for fine-dining is China with Singapore coming up close and Indonesia delivering a nice European touch to an Asian finish.
Anyway, all my favorite restaurants made it to the guide. However, instead of sloppily cutting and pasting just the top 10 names into one paragraph, here’s the top 20 restaurants named in The Miele Guide 2013 in a proper list.
The launch party held at Tamarind was successful thanks to the hardworking team at Ate Consulting.
To close, I’ll leave you with two thoughts on the food served at the launch party:
I am not a baker and I suck at making pastry. However, I like cooking meals that end off with dessert. Most of the time I’ll do a jelly or an ice cream but sometimes I’d like to have a bit of baked something.
There’s nothing like sweet delicious fruit that’s in season baked on a crumbly shortcrust pastry. I was looking for figs which are in season now, but I could only find ripe plums and extremely sweet Candy Apples (in time for Halloween).
I was tired from work and not very hungry for dinner because I just had a late tea with a friend. I was on automatic pilot when I went into the supermarket so I was surprised when I found half a head of Cauliflower in my shopping bag when I got home.
So there’s no helping but to roast me some Cauliflower.
An alert reader, P.Shihui, forwarded to me a rather angry blog article titled “Must a Food Critic Know How to Cook?”
Obviously, according to Betteridge’s Law of Headlines, the answer is no but the blog entry goes on at length to justify why a food critic does not need to know how to cook.
My first impression was: I don’t think a food blogger is automatically a food critic and wow, someone’s feeling very insecure.
I won’t go into the blog post itself because it’s rather tedious but I’d like to share my thoughts on the joys of cooking and how it makes me, I feel, a better food blogger.