October 2014

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WINE&DINE
208 October14
SUPERFOOD SITDOWN
If you’re looking a little bit drab lately, consider the food you
are putting in and on your body. Foods rich in nutrients such
as vitamins, minerals and antioxidants can do wonders for
your skin and hair, whether you are eating them or applying
them directly to your body. Join medical nutritionist Karin G.
Reiter of Nutritious & Delicious for an anti-ageing workshop
to learn all about superfoods to add to your daily diet, how to
make natural skin and hair masks at home, and strategies to
boost your daily nutrient intake. 27 October at 8pm. To sign
up, email or visit
.
REVOLVING DOORS
• Keong Saik Snacks has been renamed The Study
• Canele is officially a thing of the past – the last
remaining outlet of this French patisserie, located at
Shaw House, has closed
Brunch This Month:
COCOTTE
We’re really patting ourselves on the backs this month.
It’s not every day that you discover a place that’s all
French fare, all free-flow and priced under $50. Taking
cues from San Fran’s famed State Bird Provisions
restaurant (which, incidentally, ripped off the idea from
Chinese dim sum carts), the entire brunch at Cocotte
is served from trolleys that roll from table to table,
dishing up French toast, poutine (Quebec-style fried
potatoes), bacon and spinach quiche, duck confit
and cèpes tarts, roasted pork collar and grass-fed
Tasmanian flatiron steak. This brunch is for those who
like quality over quantity – but make no mistake, you
will leave absolutely stuffed (no one leaves without
seconds of the roasted chicken, carved tableside,
and the French onion soup “sandwiches”). Desserts,
too, are phenomenal; they include crème brûlée, key
lime curd and homemade banana bread topped with
candied walnuts, caramel pecan sauce and house-
made ice cream. It’s truly the lazy man’s bubbly buffet,
but with better food and cheaper prices. Consider
this weekend’s plans made. Saturdays and Sundays,
12pm to 3pm. $49 (for food only) and $89 (for free-flow
Prosecco). 2 Dickson Road, Wanderlust Hotel.
Call 6298 1188 or visit
Meat is expensive and can be hard on the
arteries; the meat industry is also a major
producer of greenhouse gases. That’s why
some say the future of sustainable protein is
in insects, including three Harvard grads who
just launched Chirps , a brand of chips made
up of ground beans, rice and cricket powder.
Each bag is gluten-free, naturally low in fat
and contains more protein than an egg. Two
billion people in the world already eat bugs
– so take your pick: sea salt, hickory BBQ or
aged cheddar?
Chip C l ip