Backed with over a hundred years of history in household appliances, the Swiss manufacturer is a reputable name that prioritises both convenience and design. The V6000 Supreme series is an embodiment of this principle; comprising the CombiCooler, Cooler, Freezer and Wine Cooler, these stylish appliances have a total storage capacity of up to 626 litres.

The series is now available in Singapore at the V-ZUG Zugorama boutique in Scotts Square, which recently underwent a facelift by award-winning interior designer Peter Tay to showcase all four models, together with V-ZUG’s AiroClear Hood and Hob and the brand’s range of laundry appliances. 

(Related: V-Zug Brings Swiss-Made Precision Into Your Home) 

Each appliance is designed to provide the utmost ease in the kitchen. Nifty functions include an InfinityShelf system that allows one to adjust their refrigerator’s layout and freezers with smart ice makers that refill automatically. 

The latest ClimateControl technology, an innovative cooling feature that helps to keep food fresher for longer, is a highlight of both the CombiCooler and Cooler refrigerators. It works by circulating air throughout to minimise changes in temperature, while the appliances’ drawer compartments contain individual humidity areas with lower and higher temperatures for meats and vegetables respectively. 

(Related: Kitchen Tour: A Cat-Friendly Culinary Zone Made For An Architect's Family And Their Pets ) 

Similarly, the WineCooler offers two different climate zones for storing a wide selection of vino—perfect for wine connoisseurs who prefer to savour their prized bottles. What’s more, the appliance can be easily paired with the CombiCooler as an accompaniment; it also fits seamlessly into any modern or contemporary kitchen, thanks to its sleek design. These refrigerators boast front panels that are made from a single piece of chrome steel and drawers are constructed with solid metal.  

The brand’s renowned Swiss craftsmanship was recognised internationally when the company received three accolades including Best Brand of the Year at the Plus X Awards 2020; held annually in Germany, the ceremony fetes the innovations of notable technology and lifestyle brands around the world. This achievement acknowledges V-ZUG as a leader and developer of new and innovative technology and design, beating 700 other international brands for the coveted title.  
 

(Related: Try This Pandan Chiffon Cake Recipe By V Dining Pastry Chef Joe Leong) 

Coconut Peach Gum Brûlée 

For a healthier take on the classic crème brûlée, opt for more wholesome ingredients like peach gum; the gelatinous resin derived from peach trees is a nourishing and collagen-rich addition that also gives a jelly-like texture to this dessert. 

Cook time: 1 hour 30 minutes 
Preparation time: 30 minutes with overnight soaking 
Serves: 12 
Recommended Appliances: V-ZUG oven or V-ZUG Combair Combair-Steam Combi-Steam MSLQ 

Ingredients 

• 540ml coconut cream 
• 360ml fresh milk
• 110g castor sugar
• 180g egg yolk 
• Peach gum jelly 
• 20g peach gum pearls 
• 200ml water 
• 200ml water 
• 100g castor sugar 
• 10g pandan leaves, cut into pieces 

To Serve 

• Sugar 
• Gold leaves (optional) 

Instructions

1. Preheat the oven to 150 deg C with the Hot-air Humid function. 
2. To prepare the peach gum jelly, soak the peach gum pearls in 200ml of water in the refrigerator overnight. 
3. Strain out the peach gum and set aside. 
4. Boil 200ml of water with sugar and pandan leaves in a pot, then remove leaves. Allow sugar syrup to cool to room temperature, then add in peach gum. 
5. Cover the pot and steam the mixture for 30 minutes. Allow the mixture to cool at room temperature. 
6. Warm coconut cream and milk, and mix in sugar until sugar is dissolved.
7.  Add egg yolk without creating bubbles, then strain the mixture and pour equally into 10cm ramekins.
8. Add peach gum into ramekins, then bake in a water bath using Hot-air Humid function for 45 minutes at 150 deg C. Allow to cool to room temperature before transferring to the chiller. 
9. Once chilled, caramelise the surface of each ramekin with sugar, using a blowtorch. 
10.  Garnish with more peach gum and gold leaves, then serve. 

This recipe is crafted by Gary Lim, President of Singapore Pastry Alliance and Singapore Chefs’ Association member; it’s adapted from An Asian Touch: A Cookbook by V-ZUG, a book created in collaboration with the Singapore’s Chefs Association  

(Related: Try This Pandan Chiffon Cake Recipe By V Dining Pastry Chef Joe Leong)