Epicure - - CONTENTS -

One of the many des­ti­na­tions on my travel bucket list is a month-long hol­i­day to the Amalfi Coast. There, I will travel to the pic­turesque towns of Amalfi, Posi­tano, Ravello, Sor­rento and Capri. Apart from the nu­mer­ous sight­see­ing and walk­ing tours, each day would be marked by a com­mon goal - to eat a co­pi­ous amount of the fresh­est seafood. I would sit on the out­door ter­races of all the coast-fac­ing eater­ies, shacks and restau­rants I have ear­marked (that will be an­other bucket list, of course). The fish­er­men will haul in the most pris­tine catch from the sea hours ear­lier be­fore the sub­lime gems land on my plate. Zuppa di pesce, sword­fish cap­pac­cio, lemon and prawn risotto, fried seafood cone, lob­ster spaghetti and more will be washed down with a bot­tom­less pit of Li­mon­cello cock­tails. Life would be so bliss­ful.

Be­fore I can ac­cu­mu­late four weeks of an­nual leave and turn this hol­i­day fan­tasy into a re­al­ity, a seafood feast by the Quay­side Isle at Sen­tosa Cove is an ideal op­tion. There’s noth­ing quite like a dozen oys­ters, a glass of Ries­ling and the breeze from the ma­rina to sig­nal the start of the week­end.

In the mean­while, do en­joy the home en­ter­tain­ing Si­cil­ian seafood spread we have put to­gether on page 56. Th­ese zinc-rich recipes should be ac­com­pa­nied by some fine wines. (We’ve even got a Pinot Noir rec­om­men­da­tion.) Al­ter­na­tively, turn to page 53 for our Corpse Re­viver cock­tail for some in­spi­ra­tion.

Cin cin. The week­end will be here.

This issue, we worked with chef Lino Sauro of Gat­topardo Ris­torante di Mare.

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