Cooking Class by Sebastian Ng, Restaurant Ember
The first course of Pan-Roasted Tiger Prawns with Baby Green Salad, Feta Cheese & a Mint Leaf Vinaigrette was refreshing and the prawns added a nice crunch & sweet flavour to the salad. The Feta Cheese added a savoury touch. This was the easiest dish to make amongst the 3 courses that we learnt for the day.
The second course of Poached Snapper Stuffed with Maine Lobster, White Bean & Bacon Stew Served with a Tomato Fondue was a wonderful mélange of a variety of flavours. The delicate flavour of the snapper went well with the sweetness of the lobster. The sweet flavours of the seafood was well complemented with the White Bean & Bacon Stew, which imparted a smoky flavour to the dish. The Tomato Fondue added a slight hint of tartness that provided more depth to the flavours of this dish and also enhanced the sweetness of the seafood. Chef Sebastian also showed us how to make a lemon sauce to add another dimension to the dish.
The final course was dessert, Frozen Valrhona White Chocolate & Banana Parfait with Poached Banana Ice Cream. The dessert was plated on a bed of chocolate sauce. We learnt how to make banana ice cream from scratch but the chef was using an ice-cream maker which costs about $1,600! That is a huge investment unless you're totally committed towards making your own home-made ice cream for your immediate family, your friends & neighbours etc.
At the end of the class, while sampling portions of the dishes, I had the pleasure of meeting 2 ladies & a gentleman. As it turns out, they're photography enthusiasts which is great for I'm a photography-ignoramus.