Log in

No account? Create an account

Previous Entry Share Next Entry
A Singaporean mama in an Italian kitchen

Sarah spent 6 weeks this summer volunteering on an organic farm in Italy and learning to cook from the home kitchens of Italian mamas and nonnas. When I found out Sarah is now running supperclubs serving the home recipes she learnt, I jumped at the chance. She is a very talented young cook, despite never having formally trained she has good skills turning out both sweet and savoury dishes. Her chocolate pecan pie with bourbon butter sauce and homemade turkey are equally orgasmic. Anyway, we digress.

Left: Menu written on her cheery chalk wall, Right: Sarah proudly showing off her scarmoza cheese hand carried back from Italy

Two weekends ago, her cute little flat was laid out to seat 12, and the menu written out on her chalk wall. It was a long menu. Very long. And that overfeeding sensibility, though very much of an Italian mama, also comes from her husband’s “side of the family”, as she sheepishly told me.  And given there’s no set price to this meal, guests leave donations of their accord, this is very generous. And I guess that’s why she named it Smothering Suppers. Haha.  

Left: Diners at 2 tables, Right: Antipasti and homemade bread

Smothered we were. With vegetable antipasti, olives & cheese hand carried back from the motherland. Tomato bruschetta on homemade bread. The silkiest wild mushroom handmade parpadelle, beef cigars rolled with parma ham and enoki mushrooms. Savoury rolled crepes, potato frittatas, and bouncy meatballs. And two types of desserts – a fruit tart and the most divine hazelnut semifreddo. We ate, and ate. And when we thought we could eat no more, Sarah brings out another delicious plate of food to add to our laden table.

Left: Tomato bruschetta on homemade bread, Right: Olives and scarmoza cheese

Left: Rolled savoury crepes with cream and prosciutto, Right: Beef cigars with parma ham and enoki mushrooms

Left: Potato frittata with tapenade, Right: Wild mushroom parpadelle

Left: Fruit tart with cream, Right: Awesome hazelnut semifreddo

It’s not perfect of course. The crepes could have more seasoning, the beef was a little chewy. But those are details that can be easily ironed out, and the night really delivers a cooked-from-the-heart family spread that was incredibly tasty. Thanks Sarah, looking forward to seeing greater things from you.

Stay tuned to Sarah’s blog for new supperclub dates


  • 1
yeah! The mushroom papardelle was our fave dish! So delicate yet so deep.

  • 1