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On Saturday afternoon,
10th May 2008, the Tanjong Pagar Community
Kitchen was transformed in little Switzerland.
Executive Chef Ernst
Huber and his team from the Swiss Association, consisting of
Nadia Mueller, Luzia Kappeler, Simone Gysin, Bettina
Raffainer, Albert Kappeler and Annick Goeke showcased
different Swiss specialities. The public, about 30
Singaporean Gourmet friends, were delighted.
Singapore, having the
reputation as the food capital in the world, is a melting
pot of different cuisines - but so is Switzerland. The
German, French, Italian and Romantsch culture lend their
flair and flavour to the local cuisine.
Therefore the Swiss
Association presented and cooked a wide range of dishes:
cheese tartlets, sliced Veal Zurich style, fresh Spaetzli
(home made pasta), Plain in Pigna (oven baked grated
potatoes with bacon), Polenta and Papet Vaudois, a smoked
pork sausage served with leak and potatoes. It was rounded
off with Sabayon, a delicious desert from the Italian
speaking part of Switzerland and the 'National desert':
carrot cake.
The abundance of
dishes from all these different cultural groups were highly appreciated
by an interested and curious public. They learned how to cook the 'Swiss
way' and indulged in tasting the dishes afterwards.
This culinary event
not only satisfied the taste buds but it was also a great
opportunity to bring the cultures and traditions of
Switzerland closer to the Singaporean public.
For the Embassy of
Switzerland In Singapore
Sandra
Chawla-Gantenbein
Information about Switzerland
Recipes:
Swiss Carrot
Cake
Plain in Pigna
Zabaione
Zueri
Gschnetzlets
Polenta
Chaeschuechli
Papet Vaudois |
