Cooking and baking are easier when you’ve got the right equipment, and a chef to guide you. This was just what some of our society friends experienced at a couple of masterclasses Gaggenau recently held over two days. The first session was on July 3, and chef Joseph Yeo of Sprmrkt showed our Singapore Tatler friends Karen Ong-Tan, Cheryl Cheong and more, the right way to prepare salt-baked fish and make flourless cake. “I chose easy recipes because I wanted them to be able to replicate them at home,” Yeo said.
The second event was on July 5, and enthusiastic guests such as Frances Low and Audrey Mico were thrilled to have the opportunity to pick up new tips and tricks from chef Stephan Zoisl of Chef's Table by Stephan Zoisl. He took them through a simple recipe for preparing cod fish, which was cooked sous vide and served with grilled capsicum and saffron sauce. He then showed them how to cook black Angus tenderloin using the sous vide method, finishing it in a pan and serving it with wild mushrooms and triple-cooked fries.