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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Chef Cheryl Koh: Boldness and determination]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 15 Jul 2015 09:13:51 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Les Amis]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Pastry CHef]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Singapore]]></category>
		<category><![CDATA[sweets]]></category>
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		<description><![CDATA[From the National University of Singapore to fine-dining restaurants, Les Amis pastry chef Cheryl Koh made a 180-degree turn in her life towards a successful pastry career. Here's her journey in a nutshell.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Five years ago, the award-winning restaurant &#60;strong&#62;&#60;em&#62;Les Amis&#60;/em&#62;&#60;/strong&#62;, which has been serving French classic cuisine in Singapore for over two decades appointed Singaporean pastry chef &#60;strong&#62;Cheryl Koh&#60;/strong&#62; for their Hong-Kong outlet. Since then, and together with French chef S&#60;span class=&#34;st&#34; &#62;&#233;&#60;/span&#62;bastien Lepinoy, both chefs have proved to be a perfect team and continue to upgrade the cuisine and image of the iconic restaurant.&#60;/p&#62; &#60;p&#62;Making a name for yourself in the competitive culinary world is not as easy as it may seem and it certainly wasn&#039;t for chef Cheryl. We talk to the talented woman to find out more about her journey.&#60;/p&#62; &#60;h2&#62;Prestigious beginnings&#60;/h2&#62; &#60;p&#62;While chef Cheryl Koh graduated in geography and European studies, she has decided to embrace a full-time pastry career. What made her choose this path over a more classic and mapped out future, you ask? Learning more about chef, you are guessing this choice was made due to love for the profession. Her interest in cooking, she tells us, simply grew with her. Indeed, signs had paved her way as she was heading towards a culinary destiny.&#60;/p&#62; &#60;p&#62;The first step she took was in secondary school with a food and nutrition class. In Junior College, she started working part-time in the kitchen of the legendary &#60;a href=&#34;http://www.raffles.com/singapore/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Raffles Hotel&#60;/a&#62;. So while she did not discover her vocation from cooking at home, she completely embodied the cooking spirit of a professional kitchen from the beginning.&#60;/p&#62; &#60;p&#62;What brought her to desserts is another story. While she admits having a sweet tooth, it was necessity - and a job opening which happened to be available at that time which brought her there. She then took on a full-time position at the hotel, working alongside acclaimed chefs, which inspired her to move to France to hone her skills further.&#60;/p&#62; &#60;h2&#62;A driven chef&#60;/h2&#62; &#60;p&#62;A year later, she seized the opportunity to work in a Michelin-starred...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh-in-action.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Hazelnut-Souffle-with-Hazelnut-Ice-Cream.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/iced-granny-smith-apple-crumble-with-calvados-apple-brandy-creme-brulee.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/ardeche-chestnut-charlotte-with-a-milk-chocolate-and-orange-sauce.jpg" type="image/jpeg"></media:content><enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh-in-action.jpg" length="160623" type="image/jpeg" />	</item>
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		<title><![CDATA[Q&A wih Hervé Deschamps, Perrier Jouët's cellar master]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 15 Jul 2015 08:01:19 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[Hervé Deschamps]]></category>
		<category><![CDATA[interview]]></category>
		<category><![CDATA[Perrier Jouët]]></category>
		<category><![CDATA[Wine]]></category>
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		<description><![CDATA[Perrier Jouët’s cellar master, Hervé Deschamps, unveils the secrets of the prestigious champagne house and brings us on an insider journey to his world.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Nothing comes out of nowhere - especially things that need delicate balance such as wine and champagne. Hence, the cellar master is crucial to the success of any batch of premium creation which we might at first take for granted.&#60;/p&#62; &#60;p&#62;We might even go as far as to say that a cellar is like an artist who gives life to a unique creation, relying on his senses and experience.&#60;/p&#62;  &#60;p&#62;With Perrier-Jou&#235;t being one of the most prestigious champagne houses around, we had the chance to meet up with their cellar master, &#60;strong&#62;Herv&#233; Deschamps&#60;/strong&#62; to tell us more about the DNA and the sustainability of the hallmark.&#60;/p&#62; &#60;h3&#62;&#60;strong&#62;Gourmand Asia: Could you briefly share with us Perrier-Jou&#235;t&#039;s history? What are its values and how does it stand out from other champagne houses?&#60;/strong&#62;&#60;/h3&#62; &#60;p&#62;&#60;strong&#62;Herv&#233; Deschamps:&#60;/strong&#62; Founded in 1811, &#60;a href=&#34;http://www.perrier-jouet.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Perrier-Jou&#235;t&#60;/a&#62;&#039;s unique style has been preserved thanks to its vineyards ideal location. Indeed, Perrier-Jou&#235;t&#039;s vineyards are in &#60;span class=&#34;st&#34; &#62; &#60;em&#62;C&#244;te Des Blancs, &#60;/em&#62;&#60;/span&#62;the largest chardonnay region. This feature became its landmark and oriented its business development strategy towards overseas markets since its inception. Even today, Perrier-Jou&#235;t exports 85% of its production.&#60;br /&#62; The first one to appreciate and acknowledge Perrier-Jou&#235;t&#039;s champagne was the United Kingdom. The English palate and the champagne house have in common pleasure as a rule.&#60;br /&#62; UK did play a major role in the taste of Perrier-Jou&#235;t champagnes. As English were looking for a less liquorish alcohol, Perrier-Jou&#235;t worked on the alchemy of the assembly to lower the sweetness level, way before any other champagne houses did. It consequently gave the brand its famous chardonnay terroir signature.&#60;br /&#62; It is those terroirs which give the champagne an elegant yet strong style. This ambivalence is due to the curated grapes harvested in selected villages.&#60;br /&#62; The last...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Jordi Roca: A rule-breaking pastry maestro]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 12 May 2015 01:40:52 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[El Cellat de Can Roca]]></category>
		<category><![CDATA[Gelateria Rocambolesc]]></category>
		<category><![CDATA[Jordi Roca]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Spain]]></category>
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		<description><![CDATA[Named Best Pastry Chef last year, chef Jordi Roca finds his inspiration in family. Between tradition and modern techniques, he essentially writes pastry history.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;Gourmand Asia: We usually relate pastry to France, but Spain has been actually very dynamic and has widely contributed to its evolution for at least the last two decades. Could you tell us a little about the Spanish influence in the pastry field?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Chef Jordi Roca:&#60;/strong&#62; Spanish pastry making is actually closely linked to Spanish cuisine, where the starting points are based on creativity and the avant garde. Pastry making still continues to evolve to a great extent, and at the same time, shares several similar connections to French pastry making and has plenty of potential to evolve further and create a dynamic impact in terms of dessert offering.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A: How would you describe your desserts, so people can visualize and almost taste your creations?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;J.R:&#60;/strong&#62; My desserts are usually quite aromatic and are accentuated with familiar flavours that often remind diners of a beautiful landscape or a holiday they enjoyed. I think my desserts are also visually pleasing and provides a harmony of flavours, like one of the desserts at the recent &#60;strong&#62;&#60;em&#62;The Macallan Masters of Taste Singapore, a unique whisky pairing dinner presented by &#60;a title=&#34;El Cellar Can Roca&#34; href=&#34;http://cellercanroca.com/index.htm?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;El Celler de Can Roca &#60;/a&#62;and Bacchanalia &#60;/em&#62;&#60;/strong&#62;in conjunction with the 19&#60;sup&#62;th&#60;/sup&#62; edition of World Gourmet Summit&#60;/p&#62; &#60;p&#62;There, we presented a Chocolate anarchy with plum, pu ehr, coco, toffee, bergamote, sandalwood, pepper, dates and figs.&#60;/p&#62; &#60;p&#62;We chose to work with chocolate and several other interesting ingredients, as chocolate is great to explore, and an ideal flavour to enhance&#60;a title=&#34;The Maccallan&#34; href=&#34;http://www.themacallan.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; The Macallan &#60;/a&#62;Estate Reserve as well, which is a rich and fruity whisky with intense oak wood and spiced orange notes.&#60;/p&#62; &#60;p&#62;Hence, we sought a special approach towards the chocolate to highlight its...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Cherish Finden: Traditional old fashion strawberry jam]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-traditional-old-fashion-strawberry-jam-17796.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 30 Apr 2015 08:23:49 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Cherish Finden shares the traditional recipe of the strawberry jam. Follow her easy recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash and hull the strawberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In a heavy bottom pan, mix together the strawberries and sugar. Stir over low heat until the sugar dissolves. Increase the heat, and bring to a boil. Stir very gently to prevent the jam from burning.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; When the jam reaches 107&#8201;&#176;C, add in the lemon juice. Boil for another 5 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Check for setting point by placing &#160;&#189; teaspoon of jam on a cold saucer. Push the mixture with your fingers. If it crinkles and sits proudly without any liquid running out, the jam is ready.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Sit the jam for 5 minutes before pouring it into the warm sterilized jar.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: WGS&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-traditional-old-fashion-strawberry-jam-17796.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-traditional-old-fashion-strawberry-jam-17796.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Cherish Finden: Lavender and munake honey scone]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 30 Apr 2015 08:23:11 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Cherish reveals the secret of the perfect English scones.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Combine butter, sugar, flour, salt, lavender and lemon zest in a mixing bowl.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Crumble the mixture with a blender. Add in the milk, egg and honey. Mix till the mixture forms a dough.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Stop mixing and transfer the dough onto the table. Knead the dough and roll to about 2 cm. Cut with a round cutter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Prepare the egg wash and brush the top. Leave to rest for 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Bake at 200&#8201;&#176;C for 14 minutes till golden brown.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Serve with &#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-f&#8230;strawberry-jam-17796.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;jam&#60;/a&#62; and clotted cream.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: WGS&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: Acehnese fish curry of Scottish cod]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-acehnese-fish-curry-scottish-cod-17556.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 26 Apr 2015 14:10:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Acehnese fish curry of Scottish cod, with asami sunti, young star fruit, tomato, coconut milk and fennel seed. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. Prepare the cod:&#60;/strong&#62; Marinate the cod with salt and white pepper, keep to one side.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place all&#60;strong&#62; the curry paste&#60;/strong&#62; ingredients in the food processor and blend into a smooth paste. Heat some cooking oil in the pan, saute the paste until cooked and fragrant. Add the fish stock and bring to a simmer.&#60;/p&#62; &#60;p&#62;Meanwhile clean a pan, bring 2 tablespoons of cooking oil to a high heat. Sear the marinated red snapper until crisp and golden on both sides.&#60;/p&#62; &#60;p&#62;Back to the simmering process, add&#160;in asam sunti, salt, sugar and continue to simmer. Then, add the sliced large green chilli pepper, curry leaves, pandan leaf, sliced shallot, sliced belimbing sayur and sliced tomato, gently stir until fragrant.&#160;At last, add the coconut milk and continue to cook for another 2 minutes and remove from the heat.&#60;/p&#62; &#60;p&#62;Place the curry in&#160;a bowl, assemble the seared cod on the top. Garnish with a sprig of coriander leaf and drizzle chilli oil and thick coconut milk to finish.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. Prepare the chilli oil:&#60;/strong&#62; Combine all ingredients in the pan, cook in a medium heat&#160;until it turns into red color. Strain to get the chilli oil and keep to one side.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place the coconut milk and cooking oil in a large pot and keeping it on a low heat. Bring to a gently boil and simmer the sediment of coconut milk and the oil is separated. Turn off the heat and strain the oil to get the coconut sediment.&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-acehnese-fish-curry-scottish-cod-17556.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-acehnese-fish-curry-scottish-cod-17556.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: Indonesian rujack salad of Scottish salmon]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-indonesian-rujack-salad-scottish-salmon-17552.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 26 Apr 2015 08:04:03 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Indonesian rujack salad of Scottish salmon, a refreshing dish to be enjoyed all day long.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. Prepare the Scottish salmon:&#160;&#60;/strong&#62; Fry off the salmon, lift and take off the skin, the deep fry the skin until crispy. Then cut the medium salmon&#160;into 5 pieces, set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. Prepare the rujack salad:&#60;/strong&#62; combine all fruits and the rest of the ingredients with rujack dressing in a mixing bowl. Avoid toasting it too long as it will make the fruits withering up.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place half of the salmon on a plate and assemble half of rujack salmon top of salmon. Repeat the process one more time to make another stack on it. Place the crispy salmon skin on top. Garnish with mint leaves and sprinkle with fried shallot, crushed peanuts and ebi powder to finish.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. For the dressing:&#60;/strong&#62; Smash the shrimp the paste with a little tamarind juice to make it easier dissolving with the other ingredients.&#60;br /&#62; Smash the prawn petis with a little tamarind juice to make it easier dissolving with the other ingredients.&#60;br /&#62; Firstly start the rujack dressing by combining tamarind juice and palm sugar in the pan, cook in a medium heat. When the palm sugar is melted add the rest of the ingredients and mix well. Then place to one side and leave it in a room temperature.&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-indonesian-rujack-salad-scottish-salmon-17552.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-indonesian-rujack-salad-scottish-salmon-17552.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: Stir-fried lobster]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-stir-fried-lobster-17545.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 26 Apr 2015 07:32:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Stir-fried lobster with ginger flower, young coconut, yellow bean and curry leaf. Let's start cooking!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. Prepare the lobster:&#60;/strong&#62; Place your lobster on a chopping board. Take a knife and a pierce the shell at the back of the head and cut down, repeat the process down the tail. Pull the insides out of the lobster and wash.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Heat the wok up with oil and when it starts to sizzle add lobster and half cook. Leave to one side.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash your wok and start again. Heat some oil in the wok, add the chopped garlic, shallots and chilli. When you can smell the garlic, add in curry leaves, as they pop then take a large spoonful of yellow paste and add it to the wok. Once the smells are being release and the paste is looking oily, add in the&#60;em&#62; sambal ulek&#60;/em&#62; paste and coconut water. Then, add in lobster and simmer and cooked. Seasons with salt, sugar, and coconut milk, and finish young coconut and ginger flower.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. Prepare the&#60;em&#62; sambal ulek&#60;/em&#62; paste&#60;/strong&#62;: Blend all the ingredients together into a smooth paste, except the lemongrass and salam leaf. Take some oil in a pan and when hot, add in the paste and fry in the lemongrass and salam leaf until fragrant. Leave to one side to cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. Prepare the yellow paste:&#60;/strong&#62; Slice all ingredients and blend into a fine paste.&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-stir-fried-lobster-17545.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-stir-fried-lobster-17545.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: A proud supporter of street food]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 24 Apr 2015 06:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Indonesia]]></category>
		<category><![CDATA[Street food]]></category>
		<category><![CDATA[Will Meyrick]]></category>
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		<description><![CDATA[In Singapore for the World Gourmet Summit, we had the chance to chat with chef Will Meyrick on his quest to explore and showcase products and recipes from the region.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;Gourmand Asia: It seems that you have stayed true to your cooking style and values throughout the years. Could you tell us more about that?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Will Meyrick: For me, understanding different cultures is a commitment, that&#8217;s why I stay true to it. Especially now, as &#60;a title=&#34;Mama San&#34; href=&#34;http://mamasanbali.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Mama San &#60;/a&#62;is expanding to further locations and I undertake more travels. I meet the men from the farms and the women in their kitchens and learn to cook their food in their kitchens, giving me more chances to learn of their cultures from them. And doing this becomes easier for me to promote Asian food, not only Indonesian. The best part of it is, there is still plenty to learn.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A: Chef Palm Amatawet has been your accomplice for years, how do you complement each other?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;W.M.:&#60;/strong&#62; Palm is my &#039;chef in crime&#039;. My intensive travels make my schedule pretty tight most of the time. And Palm together with the team take care of the business. With him, I can discuss a lot about Asian food, we especially love to get into talking about Thai food, since he is from Thailand and has a lot of knowledge to share.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;G.A: &#60;/strong&#62;At a time when chefs tend to explore molecular cuisine and techniques, your approach appears to be against the current as you are on a quest to revive authentic recipes. Why is that? &#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;W.M.: &#60;/strong&#62;There&#8217;s nothing wrong with molecular cuisine and techniques, but look around, the existing cuisine culture in Southeast Asia has so much to offer. Originating from my curiosity now is my passion, and I enjoy meeting the people of the land, the small towns and big cities where I have the opportunities to learn directly from their kitchens. It&#8217;s fascinating and I want people to see it too, to share this incredibly varied &#60;a title=&#34;Will Meyrick&#34; href=&#34;http://willmeyrick.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;food culture&#60;/a&#62;.&#60;/p&#62; ...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[In conversation with Marie-Amélie Jacquet from LOUIS XIII de Rémy Martin]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 06 Apr 2015 01:52:16 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Louis XIII]]></category>
		<category><![CDATA[Remy Martin]]></category>
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		<description><![CDATA[Rémy Martin produces and sells premium cognac brands, using Grande and Petite Champagne grapes. Louis XIII is its most exclusive cognac. Here, we speak to Marie-Amélie Jacquet who is part of the fourth generation behind the prestigious French cognac group on her journey so far. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;Gourmand Asia: Was integrating the family group a natural process for you?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;strong&#62;Marie-Am&#233;lie Jacquet:&#60;/strong&#62;&#60;/strong&#62; Being part of the group had never been a goal, though I grew up with this strong family culture for cognac. Spending all summers at my grandparent&#8217;s house, in the vines and cellars had undeniably influenced me.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A.: What changed your mind to join the company?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;M.A.J.:&#60;/strong&#62; After 8 years working in the banking industry, I was looking for a new career perspective. I also had the time to prove myself outside of the family business. I had more hindsight, so when I decided to join, it was a fully conscious decision. It is also my way to give back to the family and contribute to the continuous work behind the success.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A.: This year R&#233;my Martin celebrates its 140th anniversary and the family-oriented house seems to strengthen throughout the generations. What are your thoughts on that? &#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;M.A.J.:&#60;/strong&#62; All members of the family are welcome to enter the group but they are also free to live a different life. Beyond the business, we completely acknowledge and value the history of our family legacy. Before integrating &#60;a title=&#34;R&#233;my Martin&#34; href=&#34;http://www.remymartin.com/en/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;R&#233;my Martin&#60;/a&#62;, my cousins and I discussed about the pros and cons of this decision. So we chose to join at the same time. And for those who chose different professional paths, they are never too far as they have a deep attachment to the family, and thus to the group.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A.: To you, what represents LOUIS XIII?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;M.A.J.:&#60;/strong&#62; Aside from being an exceptional cognac, the King of Cognac represents memories, again family memories. In particular it reminds me of my grandparent&#8217;s time and how they would acquaint and convey their lifelong passion to me.&#60;/p&#62;  &#60;p&#62;&#60;a title=&#34;Louis XIII&#34;...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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