Not long ago, Mateo turned 6 months old, so I thought to myself, what better way to spoil him than with a tasty treat?
I scoured the interwebs for some gourmet cat food recipe ideas, and did some research on home cooking for cats, before concluding that meatballs were the most nutritional and convenient option.
If you’re anything like me, you would’ve foreseen your fresh pasta stock running low within a matter of weeks and scoured the internet for homemade pasta tutorials, eagerly hoping to make some of your own. But as you watch more tutorials, your heart sinks, learning that most recipes call for some sort of pasta maker.
You battle with your mind for a second, debating if it’s worth the extra $60 at all. Eventually, you nearly abandon the idea, when suddenly it strikes you – what if I try rolling it out on my own?
I’m fairly certain that I have the same issue as everyone else, whereby I cook up a storm – think chicken pot pie with a side of crispy cheesy garlic bread, and all the works. But what I’m left with is, as they say, worse than the storm itself; a mountain-high pile of dirty dishes in the sink, a greasy air-fryer, and a stain-filled stovetop, all of which are simply yelling, “THIS IS TOO MUCH HARD WORK!”
So believe me when I say that I. feel. you. Doing the dishes has and never will be on my list of “chores I’m surprisingly okay with”.
Recently, though, I adopted the age-old “clean as you go” technique, and I have to admit that glancing over at the empty kitchen sink, just as I’m about to finish cooking my three-course dinner, is beyond satisfying.
The Ottomani’s latest dining experience, The Nomad Series, is one that will impress even the most refined of tastebuds.
After hosting its first guest chef Jason Licker for The Nomad Series in June, Middle Eastern restaurant and sexy supper club The Ottomani is ready to welcome its second chef Coskun Uysal from Tulum Turkish Restaurant in Melbourne.
For one night only, on 15 August, Uysal will be serving an exciting six-course menu at $130 per pax.
The dining experience includes dishes ranging from the seas to the pastures.
Ahtapot is a delightful pairing of octopus and a robust serving of fermented tarhana soup, complemented with a side of tulum cheese and sucuk crumble.
Uysal’s signature dish, the Cilbir, takes the spotlight with a unique amalgamation of: spinach, poached egg, smoked yoghurt, burnt paprika bitter and pide bead.
Meanwhile, Kuzu combines the sweet, salty, smokey, and crispy; it features grilled lamb rump with smoked eggplant, prune jam and perfectly crisp kataifi chips.
For future lineups, The Ottomani promises to field other respected names like Alejandro Saravia, known for introducing Peruvian flavours to Australia’s food scene; and Ben Spalding, a major player in London’s high-end street food movements.
#01-01A, 48 Peck Seah St. Singapore 079317. Tel: 9231 9316
This article was first published on Epicure Asia.
