ON THE COVER

T. Dining by Singapore Tatler - - Editor’s Note -

Car­rot and Cheese by chef Steve Allen, Pollen This dish fea­tures car­rots done three ways—fer­mented, pick­led and puréed. Or­ganic black car­rots are fer­mented for a week at room tem­per­a­ture in a salt­wa­ter so­lu­tion sea­soned with co­rian­der and fen­nel seeds. The purée is a mix of car­rot and car­away. These are paired with fresh bur­rata, and hazel­nut dukkah made from hazel­nuts, cumin and co­rian­der seeds. The dish is fin­ished with pick­led ginger and a dress­ing of car­rot-vine­gar caramel. Pho­tog­ra­phy: Ching of Green­plas­tic­sol­diers

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