Page 38 - CSC NEWSLETTER
P. 38
food Civil Service Club 36
Macarons And Chef Lisa and
Tea Appreciation Neoflam’s
Workshops
from Ladurée
Go beyond basic recipes and
The art of macarons began in 1862 for Tea whip up dishes that are both
Ladurée in the heart of France, Paris. Famous • History of tea rich in flavour and nutrition.
for their authentic Parisian take on the • Different varietals of tea plants These enriching workshops
exquisite macaron, they are synonymous • Different methods of processing tea leaves are conducted by Chef Lisa
with the highest epicurean standards for the • Types of teas Leong in collaboration with
delicate sweets. Learn how to appreciate • Pairing with French pastry Neoflam.
macarons as well as tea with the true masters. • Health benefits of tea
Bon appétit! Neoflam Food about Lifestyle
Date: Saturday, 20 Jun ’15 Workshop
You will learn: Time: 10.30am – 12pm
Venue: Club CSC @ Tessensohn Class 1
Macarons Fees: Member $55, Member’s Guest/Public Chinese herbs are known to boast a
• History of macarons Officer $60 (Fees include a goodie bag of myriad of health benefits. Find out how
• Types of macarons macarons and discount vouchers) to prepare Tian Qi (Panax pseudoginseng)
• Production process of macarons Contact: Gek Cheng at 6391 5624 or in the soup entrée Yangsheng Tian
• Pairing with beverages, champagnes, kuagekcheng@csc.sg Qi Fa Abalone Brew. Cap off the meal
Register By: 10 Jun ’15 with Fungus Chicken Balls and Neoflam
coffee or tea Coconut Oil Dodol.
Baking With Chef Amy Lee Date: Friday, 15 May ’15
Time: 7pm – 9.30pm
A consultant with vast experience in pastry Date: Sunday, 14 Jun ’15 Register By: 7 May ’15
and confectionery work, Chef Amy Lee is Fees: Member $50, Member’s Guest/Public
a certified trainer for pastry, baking and Officer $55 Class 2
confectionary. She has held specialised Register By: 8 Jun ’15 Get the recipe for Ayam Chin, a savoury
workshops for individuals, professionals and dark-sauced chicken dish. The Scallop
corporations in Singapore. Breakfast Favourites Porcini Ji Tang (牛肝菌滋補燉湯)
Not only has she honed her skills under the Make pillowy soft buns perfectly complements with its light
tutelage of masterful European chefs, Chef with homemade kaya a herbal notes. End things off on a sweet
Amy has also worked in large productions daily morning treat for bang with Mango Cheong Fun, a Hong
and five-star hotels. She has also undertaken your family! You can Kong-style dish.
projects for cafés and factories in other never go wrong with serving the ever-
countries. She has a wealth of experience gratifying Taiwanese bread! During this class, Date: Friday, 19 Jun ’15
and knowledge that she is eager to impart you will also acquire the techniques Time: 7pm – 9.30pm
to her students. for preparing wholesome kaya from Register By: 12 Jun ’15
Durian Mille Crêpes simple ingredients.
A fun fusion between Date: Sunday, 28 Jun ’15 Neoflam Culinary Journey Workshop
two striking cultures, this Fees: Member $45, Member’s Guest/Public This cooking class features a delightful
French creation is layered Officer $50 menu, starting with the Suet Lian Robust
with the delicate and Register By: 22 Jun ’15 Tonic, a medicinal but yummy soup made
indulgent durian mousse. At the end of the with Snow Saussurea. This soup helps
session, you will know how to prepare crêpes Triple Layered alleviate body aches. Go fusion and
to the right thickness. In addition, Chef Amy Cheesecakes master the Yolky Golden Spareribs with
will reveal the secret technique behind pan Maple peanut butter Fettuccine, a sure hit at any dining table.
swirling to achieve the perfect batter. Learn cheesecake is an incredibly Serve up your very own fresh Peanut
the precise control of heat so you can make delicious dessert! The Custard Pudding afterwards!
the ideal mille crêpe. incorporation of peanut butter adds a hint
Date: Sunday, 31 May ’15 of saltiness while the peanut caramel lends Date: Sunday, 12 Jul ’15
Fees: Member $55, Member’s Guest/Public this dessert the oomph it deserves. Time: 2pm – 5pm
Officer $60 Date: Sunday, 12 Jul ’15 Register By: 6 Jul ’15
Register By: 25 May ’15 Fees: Member $55, Member’s Guest/Public
Japanese Cream Puff Officer $60 For all the above
Bake batches of delectable Register By: 6 Jul ’15 courses:
and irresistible cream Fees: Member $18, Member’s Guest/
puffs! Come and learn For the above courses: Public Officer $25
how to create an enticing Venue: Club CSC @ Tessensohn Venue: Club CSC @ Tessensohn
crispy base for the puffs. Make everything Time: 2pm – 5pm Contact: Gek Cheng at 6391 5624 or
from scratch — from the puff pastry dough Contact: Gek Cheng at 6391 5624 or kuagekcheng@csc.sg
to choux paste and custard filling. kuagekcheng@csc.sg
