tag:blogger.com,1999:blog-14408448465553394012024-03-14T01:08:02.723+08:00Brunch & CoThe best things in life are a delicious brunch & great company to share it with...Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-1440844846555339401.post-13461981314993803962013-08-31T09:03:00.000+08:002013-09-03T07:51:11.866+08:00Brunch & Co Event #22 - Brunch & Co with special guest chef Darren Farr!!<div class="separator" style="clear: both; text-align: center;">
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So what an awesome event we had here today at Brunch & Co!! Our friend Darren Farr (fuzzychef@instagram), who's a professional executive chef, took over the stoves and whipped up an amazing feast of tasty & unique dishes. Quite frankly I'm not sure how we'll be able to top it other than by having Darren do another brunch event again in the future!<br />
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<tr><td class="tr-caption" style="text-align: center;">Louise & Darren</td></tr>
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To decorate our table I had a go at making honeycomb which was fun, though a bit messy!</div>
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<tr><td class="tr-caption" style="text-align: center;">Homemade honeycomb</td></tr>
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For starters, we indulged in Darren's home cured charcuterie consisting of slices of cured duck breast, porchetta di testa (deboned pigs head rolled with herbs & cured), beef carpaccio with a yuzu dressing, pots of decadent pork rillettes, punchy cured slices of pumpkin served with a homemade labne, purple pickled eggs served with a Japanese spicy sprinkle & an amazing selection of artisan breads made by Joy from The Bread Project (...a fantastic bakery <a href="http://www.thebreadproject.com.sg/" target="_blank">http://www.thebreadproject.com.sg/</a>). We had the pleasure of enjoying this first course with a lovely glass of champagne courtesy of Darren who supplied us with a magnum of Veuve Clicquot - thanks so much Darren!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pickled eggs, labne & pickled pumpkin at the front & Joy's amazing bread</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Darren's amazing beef tenderloin carpaccio</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Delicious slices of Porchetta di Testa & pot of pork rillettes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Darren's own cured duck breast</td></tr>
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For the main course we indulged in Darren's homemade corned beef, which melted in the mouth, along with buttery mash potatoes topped with grated fresh black truffles brought over from Australia - so special! Darren also made a delicious baked organic cauliflower dish and some stir fried purple kale, all served up with lovely bottles of Barton & Guestier wines - Chardonnay and a Chateuneuf du Pape Syrah & Grenache blend.</div>
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<tr><td class="tr-caption" style="text-align: center;">Darren's amazing corned beef with truffle mash potatoes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Amazing baked organic cauliflower</td></tr>
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We then served up a lychee & coconut sorbet as a palate cleanser whilst being entertained by our special guest barista Pav, from a cafe called Sarnies (136 Telok Ayer St), who made coffees featuring their own specially roasted Ethiopian Conga coffee beans.</div>
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<tr><td class="tr-caption" style="text-align: center;">Pav working his barista magic!</td></tr>
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After a tummy break & a seat swap, Brunch & Co was back in charge of the kitchen serving up our final course of a deconstructed lemon tart served with candied lemon zest & a limoncello granita. This dessert was inspired by an episode of the TV program "MasterChef Australia" in which Dan Hong, a Sydney based celebrity chef, is put up against a contestant to make the best three course meal with the key ingredient being lemons. His dessert for this challenge was a deconstructed lemon tart which had the judges swooning so much that watching them eat it made my mouth water - I was determined to have a go at recreating it!</div>
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<tr><td class="tr-caption" style="text-align: center;">Deconstructed lemon tart - Brunch & Co style!</td></tr>
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A HUGE thank you to Darren for working so hard to prepare such an amazing brunch today - it was such a treat!! Thanks also to Joy from the Bread Project for the amazing bread (each of our guests today got to go home with a beautiful Bread Project baguette!) & to Ben & Pav from Sarnies for the fantastic coffee & barista'ing!<br />
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Finally a heartfelt thanks to each of our wonderful guests today for being part of such a happy & delicious brunch - until next time!!<br />
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Lots of love,<br />
Mark & Louise xx<br />
<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-57819173150034852692013-08-04T20:50:00.000+08:002013-08-05T20:57:55.671+08:00Brunch & Co Event #21 - Hee Kong's Surprise Birthday Brunch!<div class="separator" style="clear: both; text-align: center;">
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We've been busy little bees at Brunch & Co lately with brunches scheduled over the last couple of weekends as well as a very special catering event for the lovely Kate from Kate Porter Yoga last Friday evening. Phew!! The upcoming long weekend to celebrate both Hari Raya Puasa (celebration of the end of Ramadan fasting) as well as Singapore's National Day could not come at a better time!<br />
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This weekend's brunch was arranged by Sherry for a surprise birthday celebration for her husband Hee Kong - he certainly had a shock when he entered to find a bunch of his friends waiting for him!<br />
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<tr><td class="tr-caption" style="text-align: center;">Hee Kong arriving and about to be pounced on by Bear Hug David</td></tr>
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As Hee Kong spent his childhood in Melbourne and enjoys Aussie cuisine, we decided to indulge in some of his favourite dishes (as advised by Sherry)! We also decorated the table with a series of bespoke "Melbourne Landmark" napkins & lamington cookies.<br />
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To start, we served 63 degree soft boiled eggs with croque monsieur toast soldiers - these crispy little fingers were filled with parma ham and slathered with melted butter & dijon mustard and sprinkled with shredded gruyere cheese before getting a toasting in the oven - totally delish!<br />
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We then moved onto the main course of our take on the quintessential Aussie Meat Pie. We took our inspiration from the recipe for a "Humble Beef Pie" from the Bourke St Bakery cookbook - absolutely delicious with big chunks of tender beef covered in a tomatoey gravy....<br />
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Alongside the pies, we served up a big dish of buttery mash potatoes seasoned with truffle salt and some French Beans drizzled with olive oil & a sprinkle of lemon zest.<br />
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The finale was Heston Blumenthal's pot plant Tiramisu topped with homemade chocolate "soil".<br />
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We had such a fun time preparing & serving up today's meal to such a lovely group of brunchers - we hope you all had a fun & yummy time!<br />
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Happy Birthday Hee Kong!<br />
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Cheers,<br />
Louise & Mark xxLouise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com4tag:blogger.com,1999:blog-1440844846555339401.post-3670233555829749012013-07-28T21:03:00.000+08:002013-07-29T20:06:48.964+08:00Brunch & Co Event #20 - Christmas in July Brunch!<div class="separator" style="clear: both; text-align: center;">
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A very quick post to share a few photos of the brunch we did today for Su-Lin and her friends.<br />
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Upon Su-Lin's request, we prepared a menu inspired by the theme "Christmas in July" - a novel idea for all-year-round 32 degrees Singapore (!!) but with a little imagination (and full throttle aircon), I think we did pretty well turning our little underground restaurant into a winter wonderland - complete with giant snowballs hanging from the ceiling! We also decorated the table with homemade white chocolate and candy cane cookies.<br />
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We kicked off the festivities with warm mulled wine and a lemon & mint iced tea. Then served a creamy chai tea infused rice pudding topped with poached pears, figs & cherries.<br />
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Following on, we served a herb stuffed roasted chicken breast, cranberry jelly, roast potatoes, carrots & an orange, hazelnut snow pea & French bean salad.<br />
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After a short break we served up a green apple & calvado sorbet....<br />
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And to finish everybody off we served up individual pots of Baked Alaska - Christmas style! Valrhona chocolate fudge cake topped with homemade fruit mince pie ice cream and covered in a toasted cinnamon meringue.<br />
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We hope you all had a fun & yummy day! We're now off to prepare for a busy week ahead - an exciting catering job on Friday and another private brunch on Sunday - woohoo!<br />
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Happy Brunching to one and all!<br />
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Cheers,<br />
Louise & Mark<br />
<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-85736259057859961032013-07-14T20:09:00.000+08:002013-07-15T20:22:08.939+08:00Brunch & Co Event #19 - Australia Brunch!<div class="separator" style="clear: both; text-align: center;">
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I have not previously thought of myself as a sucker for punishment but the description did cross my mind a few times last week as we prepared for back to back brunch sessions scheduled for this weekend just past. What was I thinking when I came up with this crazy idea??!! We've only previously done one brunch per month and here I was agreeing to host two consecutive brunches!!?? <div>
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Well, thinking back, my reasoning at the time was that I knew we would have just returned from an amazing trip to the brunch meccas of Melbourne & Sydney and that I would be bursting to share everything that we had experienced with our lovely guests! We also had a huge number of requests for seats when we launched this brunch event a month or so ago (sorry to those that missed out, despite our efforts) so, not wanting to disappoint our excited guests we (I) decided to hold two brunches - one on Saturday & another session on Sunday. Well... it sounded reasonable at the time!<div>
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Thankfully both events went wonderfully well - lovely guests, happy tummies filled with Aussie inspired recipes & specially purchased & hand carried back ingredients, lots of catching up chatter & laughter with existing friends & blossomings of new friendships forming - everything that makes us happy doing what we do at Brunch & Co - YAY!</div>
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For starters, we served up Mark's all time favourite breakfast dish - a decadently creamy vanilla bean infused rice pudding with a rhubarb compo<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">te <span class="Apple-style-span" style="line-height: 16px;"><em style="font-style: normal;">à la</em></span> M</span>att Wilkinson from Pope Joan cafe in Melbourne. </div>
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Our main course was inspired by a dish I had for brunch last Saturday at a great cafe in Sydney called "The Grounds of Alexandria". This place is amazing - not just a cafe, but perfectly described elsewhere as "a sprawling paradise for people who love brunch". On the day we went, there was a small farmers market in full swing as well as an animal petting enclosure for the kiddies (including a little piggy called "Kevin Bacon"), a DJ pumping out cool music and a huge foodstore selling all sorts of amazing ingredients & tasty treats (including oozy grilled raclette cheese sandwiches...YUM!). After a one hour wait for our table, the dish I chose (after seeing someone else's order) was called the "Well-Being Breakfast" which I absolutely loved. Hopefully our Brunch & Co recreation did the original dish proud! It consisted of slices of smoked salmon, gribiche free range Aussie eggs (hand carried back from Sydney's Eveleigh farmers market - plus a few wedges of New Zealand free range eggs for comparison), a fennel, bean & grilled zucchini salad, homemade pi<span class="Apple-style-span" style="font-family: inherit;">ckled beetroot & a dill <span class="Apple-style-span" style="line-height: 16px;"><em style="font-style: normal;">Crème fraîche</em></span>. A dish full of complimenting flavours to tantalize the taste buds!</span><br />
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We served this with delicious toasty bread slathered with another Aussie treat - Pepe Saya handcrafted butter which we picked up at a farmers market in Sydney - this stuff is how butter should really taste!</div>
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After a nice tummy break we served up our palate cleanser - a pink grapefruit sorbet along with cute souvenir spoons I picked up at Camberwell Market (the best carboot/flea market in the world!!).</div>
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For the finale of our Australia brunch, we made a fig & almond tart and served it with a homemade salted caramel ice cream - this turned out to be a big favourite especially for the Sunday group!</div>
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So this weekend we also launched our fun little "Brunch & Co Corner Store" - showcasing a few of our favourite foodie ingredients brought back from Australia and a small selection of Brunch & Co made items to share with our lovely guests. It was fun!</div>
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Thanks again to my amazing hubby Mark for all his support both in and out of the kitchen, and, thanks to our amazingly wonderful guests who have all embraced the art of proper brunching to their hearts.</div>
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Until next time!</div>
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Louise & Mark xx</div>
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Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-4142458785083701592013-06-10T16:58:00.003+08:002013-06-10T16:58:59.078+08:00Brunch & Co on Wheels - TWO CORPORATE CATERING EVENTS & A SPECIAL BIRTHDAY CAKE!!<div class="separator" style="clear: both; text-align: center;">
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June started with a bang for Brunch & Co as we helped to cater food for two corporate events for a very schmick lighting company on Club Street.<br />
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It was great fun developing the menu for the buffet dinner & lunch - we wanted to create spreads that were not only delicious but also visually beautiful and different to standard catering fare available here in Singapore. We also needed food that was easy to eat whilst watching presentations and also food that could be happily served at room temperature. We hope we hit the mark!<br />
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For the dinner, we served the following:<br />
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- Roasted Pumpkin, baby potatoes, chickpeas, baby spinach leaves with a Middle Eastern dressing<br />
- French beans & sugar snaps tossed in Extra Virgin Olive Oil & Orange<br />
- Gorgeous Pistachio Dukkah roasted chicken thighs sprinkled with pomegranate<br />
- Cherry Tomato bruschetta, using homemade walnut bread<br />
- Individual Very Boozy Sherry Trifles<br />
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For our lunch event, we served the following:<br />
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- Asian inspired soba noodle, shredded chicken & crunchy vegetable salad served in individual noodle boxes<br />
- Sesame spiced roasted chicken balls<br />
- Dessert shots - Lemon curd & ginger crumb shots & White Chocolate pudding shots with rhubarb compote<br />
- Melting moment cookies with a raspberry butter cream frosting<br />
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We also made a few extra special desserts for them to try for future events!<br />
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- Heston Blumenthal's tiramisu plant pots (with asparagus sprigs shooting out of the chocolate soil)<br />
- Green tea tiramisu<br />
- Strawberry & Pomegranate Fool<br />
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We also had a special birthday cake order for our friend Chris' pal Andrew (a.k.a. Fangio) - both keen cyclists! We made a Lemon & Almond cake drizzled with lemon syrup and topped with a lemon & custard butter cream frosting - yummy!<br />
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Let Brunch & Co cater your special event and/or bake a homemade bespoke cake for your next happy occasion! For more information contact Louise at brunchandcompany@gmail.com.<br />
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Until then, happy brunching!<br />
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LouiseLouise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com1tag:blogger.com,1999:blog-1440844846555339401.post-17532229201187747052013-05-12T10:56:00.000+08:002013-05-19T07:25:14.038+08:00Brunch & Co Event #18 - British Domestic Goddess Brunch!<div class="separator" style="clear: both; text-align: center;">
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With a special international guest flying in for this brunch event (my old University buddy, Jen, who now lives in Toronto) we had to pulled out all the stops to impress! Luckily, Nigella Lawson, whom this brunch is centered on, is the Queen of decadence & cooking with passion & heart - so together with great ingredients we were sure to come up with a brunch that would make Nigella herself proud. We also timed this brunch to coincide with our return from a trip to the UK so we were able to stock up on lots of yummy British goodies to share with our guests today! (We were back in the UK to celebrate Mark's Dad's 70th birthday - Happy Birthday Bryn!!)<br />
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To welcome our guests, we served a very traditional British summer time drink, Pimms & Lemonade as well as a Fizzy Elderflower Lemonade - both able to quench the strongest thirst.<br />
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To enable each of our guests to channel their own inner domestic goddess, we decorated each place setting with take home parcels of Snickerdoodle cookie mix along with their own spatula & recipe. There is nothing like the smell of freshly baked (anything) cookies and these, packed with cinnamon, are totally delicious and very moreish!!<br />
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Here's the full recipe for those of you that would like to be domestic gods/goddesses as well!<br />
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Snickerdoodles (adapted from Betty Crocker's epitomizing recipe)<br />
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Makes approximately 10-12 medium sized cookies<br />
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Cookie ingredients:<br />
115g softened unsalted butter<br />
120g caster sugar<br />
1 egg<br />
176g plain flour<br />
1 teaspoon cream tartar<br />
1/2 teaspoon baking soda (bicarb soda)<br />
1/8 teaspoon salt (pinch)<br />
1 teaspoon ground cinnamon<br />
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Topping ingredients:<br />
2 Tablespoons caster sugar<br />
1 teaspoon ground cinnamon<br />
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Preheat oven to 200 degrees celsius.<br />
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Mix together softened butter (leave out of fridge for 1 hour or zap in microwave for 5 seconds at a time until soft, but not melted), sugar & egg. In a separate bowl mix together all the dry ingredients together then add to the butter mixture and blend together until fully incorporated (no butter streaks visible).<br />
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Shape the dough into walnut sized balls and roll in a mixture of 2 Tablespoons of sugar and 1 teaspoon ground cinnamon to cover (this step can be omitted at a push). Place the balls on a tray lined with non stick baking paper about 4cm apart (you may need to do them in batches if your tray & oven are not big enough). Place the tray in the freezer/fridge for 10 minutes to firm up the butter again so the cookies don't spread out too much in the oven. <br />
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Bake in preheated oven on a middle shelf for 8-10 minutes or until risen and golden brown. Remove from tray onto cooling rack. While still warm, gobble up with a glass of cold milk and/or share leftovers with loved ones.<br />
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For starters, we served up Nigella's "Sunshine Soup" from her cookbook entitled "Kitchen". A delicious & health soup destined to put a smile on anyones face due to the bright happy colour. We served this soup with homemade Irish soda bread rolls piping hot from the oven along with lashings of butter.<br />
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For the main course today, we decided to serve up our take on the great "Full English/Welsh/Scottish/etc Breakfast". Consisting of our version of "bubble & squeak" (potato & cabbage) - with the "squeak" replaced with nuggets of Welsh black pudding (sourced from a fantastic farm shop located just down the road from where Mark & I were married), topped with grilled rashers of proper Welsh bacon bought from Mark's parent's local award winning butchers (located in a tiny village called "Penyffordd" - yes, you are in Wales when you are no longer able to pronounce the street signs!), fried duck egg (deliciously rich & creamy - bought from a farm shop in the Lake District on our way back from Northumberland), homemade spicy baked beans ("It's <u>NOT</u> a proper full British breakfast without baked beans!!!" exclaimed an expert on the subject when I announced the original menu sans beans), asparagus & homemade tomato chutney.<br />
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My heart fills with joy when I see happy brunchers tucking into a freshly cooked meal....no talking for a few moments, just intense concentration, appreciation & enjoyment. Happy days!<br />
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After a short break where I managed to get a few barista practices in with a couple of cappuccino orders, we served up a Lychee & Coconut sorbet - our guests really liked these!<br />
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The pi<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">è</span>c</span>e de résistance of the menu today was the dessert consisting of a homemade "Very Boozy Sherry Trifle" adapted from a recipe taken from a lovely cookbook called "Sweet Tooth" by Lily Jones (aka Lily Vanilli) who has a bakery in East London (which I am yet to visit!).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5GGIXr-9QzPllWOoVN26O5Ai4TaG070AeYTi9DT3etYgTDTqVQ9xWiw5jjE10t-LR8_KryNk0LU6IPrivVURwth8z_Dq_Z7JLiL2wwao9h48441ftqznvYMLzJW6_hu3knqU_klQRHA/s1600/11_P1030645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5GGIXr-9QzPllWOoVN26O5Ai4TaG070AeYTi9DT3etYgTDTqVQ9xWiw5jjE10t-LR8_KryNk0LU6IPrivVURwth8z_Dq_Z7JLiL2wwao9h48441ftqznvYMLzJW6_hu3knqU_klQRHA/s640/11_P1030645.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jennifer Futol</td></tr>
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A gorgeous dense sponge that maintains it's cake texture without becoming a gluggy, soggy mess, topped with berries, homemade vanilla custard & whipped cream. It was supposed to also be topped with some homemade almond flake crumble but I forgot to add it at the last minute - whoops!<br />
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Thanks again to all our lovely guests today - both international and local!! :-)<br />
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We hope you all enjoyed each other's company as well as the food.<br />
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Until next time, happy brunching!<br />
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Louise & Mark xxx<br />
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PS. Here are a couple of photos from our blissful trip to the UK - we had "A"mazing weather, especially our 5 day trip to the Northumberland coast just south of Scotland.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU9p_Ull6O2N0YDVApgR1o-VC7zW6TlmgumxNFztXMaIIcFcV9klCZO0Egq7mOjxfVxiu1_YaIKO8pS-HY7Ez-OWQs5Nl6r4rWoNSPhz6bsXjIz71rMbOKDJqLX1FJpMyEkluJM-7Rlg/s1600/IMG_4406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU9p_Ull6O2N0YDVApgR1o-VC7zW6TlmgumxNFztXMaIIcFcV9klCZO0Egq7mOjxfVxiu1_YaIKO8pS-HY7Ez-OWQs5Nl6r4rWoNSPhz6bsXjIz71rMbOKDJqLX1FJpMyEkluJM-7Rlg/s640/IMG_4406.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holy Island Lindisfarne Castle</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaFOGPC9U7joYruvPwH76Srk29omTtH4xgKhCP1uJLw9GXHNRdsuAIP41Z6LSMJxWmshJG7yaFqPoTNu6o_aQWP9lADHEYyhOCwSQVOJA6T1keY6kZfOmSAs3r9lCpxbabG6T2yYTQkg/s1600/IMG_4478.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaFOGPC9U7joYruvPwH76Srk29omTtH4xgKhCP1uJLw9GXHNRdsuAIP41Z6LSMJxWmshJG7yaFqPoTNu6o_aQWP9lADHEYyhOCwSQVOJA6T1keY6kZfOmSAs3r9lCpxbabG6T2yYTQkg/s640/IMG_4478.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stunning view of the North Sea from Bamburgh Castle, Northumberland<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQz3ueZbc4eYd0GQ9KbTBuivg3fupTHjGjZg2-DJZpYsyhpg9MO8_0xooMEzhMtPMTXqC_iYiqvWmAGZqKD-7KU3fGkNqTFANGXDbMUxivaY2TtJ8RNwel5pJIectcWNVJckBmK-eK7Q/s1600/IMG_4492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQz3ueZbc4eYd0GQ9KbTBuivg3fupTHjGjZg2-DJZpYsyhpg9MO8_0xooMEzhMtPMTXqC_iYiqvWmAGZqKD-7KU3fGkNqTFANGXDbMUxivaY2TtJ8RNwel5pJIectcWNVJckBmK-eK7Q/s640/IMG_4492.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of the windswept Northumberland coastline and impressive fortress of Bamburgh Castle in the distance.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbunVSZ0KgOX4wPp_LKcsIj44-o1AiOTQrkXiHxIWaFTkLxzI9hwkzb2ea98sn-f8IqBJc_8W-qq1qQrbz-VbZDY-Kimtf-m5TtjoV7rF13uTVhJSZ2MxrEQzSQsBnZl0CmxVhsW8nrus/s1600/IMG_4484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbunVSZ0KgOX4wPp_LKcsIj44-o1AiOTQrkXiHxIWaFTkLxzI9hwkzb2ea98sn-f8IqBJc_8W-qq1qQrbz-VbZDY-Kimtf-m5TtjoV7rF13uTVhJSZ2MxrEQzSQsBnZl0CmxVhsW8nrus/s640/IMG_4484.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And finally, no trip back to the UK is complete without a meal of Fish & Chips - this HUGE portion was demolished in a little pub in Bamburgh village.</td></tr>
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<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-9470731589198030162013-04-14T14:24:00.000+08:002013-04-15T14:26:25.614+08:00Brunch & Co on Wheels - Again!<div class="separator" style="clear: both; text-align: center;">
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Here's a quick post on our latest outside catering job!</div>
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<b><u>Mission:</u></b> Feed 10 hungry adults & 9 kiddos with a buffet of yummy homemade savoury & sweet goodies - here are some photos of the results!</div>
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On the menu:</div>
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- Gourmet finger sandwiches</div>
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- Savoury mini quiches & muffins</div>
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- Houmous dip & crisp rosemary & sea salt flat breads</div>
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- Antipasto platter of cheeses & cold cuts</div>
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- Soy & honey chicken drumsticks</div>
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- Beef lasagne</div>
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- Lemon drizzle bundt cake</div>
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- Salted caramel brownies</div>
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- Caramel pudding shots</div>
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- Rice crispy squares for the kiddies!</div>
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- Lemongrass Lemonade, Sangria & Gryphon Teas</div>
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Mission accomplished! Thanks Sharon for giving Brunch & Co the opportunity to cater for your get together!</div>
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<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-58447705139682238602013-04-12T14:08:00.000+08:002013-04-15T14:09:23.566+08:00Brunch & Co's Coffee Pop Up at Matt's The Chocolate Shop<div class="separator" style="clear: both; text-align: center;">
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So some things are just meant to be - take for instance our successful coffee pop up held during these last couple of weeks. <br />
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It all started about a month ago when I diverted from my usual route and happened to walk past Matt's The Chocolate Shop on Amoy Street and decided to pop inside to escape the afternoon heat. I was instantly struck by the delicious chocolatey aroma that hit me as I entered the shop. <br />
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I ordered a little chocolate fudge cake and noticed, to my surprise, that no coffee was available to go with it. <br />
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<tr><td class="tr-caption" style="text-align: center;">Matt & I - Photo courtesy of Gwen</td></tr>
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That's when the little cogs in my brain started to turn...."hmmm", I thought, "I have an awesome espresso machine & need coffee customers I can practice on and, Matt has a lovely cafe without means for making coffees". <br />
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So a deal was struck and the Brunch & Co Coffee Pop Up idea was launched - within a couple of weeks of meeting, there I was standing behind the counter of Matt's shop on a Monday morning ready to make coffees!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of awesome regular coffee customer, Mei Wan Foo!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Photo by amazing photographer Ron Lee - me skiving off work!</td></tr>
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Fast forward two weeks, over 5kg's of Liberty SpeakEasy coffee beans, copious amounts of milk & 225 cups later I can honestly say it has been such a brilliant experience.<br />
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Whilst hard work being on my feet all day, I absolutely loved the buzz of working in Matt's cafe.<br />
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It was great getting to know Matt, Sharon & Gwen from the shop as well as some of the local neighbours who became our "regulars".<br />
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Most of all I was so touched to see all our friends coming out in droves to pop in and support me - thank you to each & everyone of you from the bottom of my heart.<br />
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<tr><td class="tr-caption" style="text-align: center;">My #1 Supporter!</td></tr>
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Special thanks also to Matt & his team for being so open and welcoming and to Terence & Pauline from Liberty Coffee for their huge support as well!<br />
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PS. If you know a good place for a coffee pop up please drop me a line at brunchandcompany@blogspot.com - in the meantime, happy brunching & coffee drinking to one and all!<br />
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Louise x</div>
Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-59323958389805765962013-04-07T21:08:00.000+08:002013-04-08T21:51:04.840+08:00Brunch & Co Event #17 - Brunch Malaysian style!Today's brunch was a very special one for Brunch & Co as we welcomed, for the first time, our friend Li-Yong Choo into our underground kitchen to dream up her own idea of a perfect brunch menu and to cook & serve it up for the lucky few Brunch & Co customers to snaffle up seats for this event!<br />
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<tr><td class="tr-caption" style="text-align: center;">Li-Yong describing her dishes!</td></tr>
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<span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US">Li-Yong hails from the crazy melting pot of Johor Bahru & loves whipping up a spicy curry amongst other treats in her spare time so today's brunch was all about </span>serving up homemade Malaysian dishes that embody a symphony of flavours - spicy, aromatic, pungent, salty & sweet.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">To kick off the Malaysian food journey, Li-Yong served up shots of Tea Tarik along side homemade kaya toast sandwiches using lovely loaves of homemade bread.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Sous Chef of the day - Kirby Mark (Li-Yong's hubby)!</td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">She then served a starter of Roti Jala (lacy pancakes) with Kari Ayam Kapitan, which is a Nonya style chicken curry - rich, spicy & complex flavours!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Sous Chef of the day - Kirby Mark (Li-Yong's hubby!)</td></tr>
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To cool the palates after this starter, we served up a refreshing & tangy lemongrass & lime granita.</div>
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For the main course Li-Yong whipped up a dish called Nasi Lemak Udang which consisted of spicy sambal prawns served on a bed of coconut & pandan infused rice accompanied by crispy fried anchovies & peanuts, pineapple & cucumber salsa and a soft centred egg - phew, so many flavours, colours & textures!</div>
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<tr><td class="tr-caption" style="text-align: center;">Crispy fried anchovies & peanuts.<br />
Photo courtesy of Sous Chef Kirby Mark</td></tr>
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With tongues on fire, we served another sorbet - this time lychee & coconut flavoured ones...</div>
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With our fantastic group of guests engaged in lots of great conversation & laughter, Li-Yong set to work preparing her final course of "deconstructed" banana fritters - bananas pan fried in butter served alongside crunchy buttery crumble, pandan ice cream and a small slice of pandan butter cake with gula melaka syrup drizzled over the top - YUM!</div>
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<span class="Apple-style-span" style="font-family: inherit;">Li-Yong also provided homemade coconut candies for our guests to take home - these candies used to be made by Li-Yong's Mum & Auntie when she was growing up and she recounted waiting excitedly at the kitchen counter waiting for them to come out of the oven ready to munch on. </span></div>
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So, tummies full of delicious food and new friendships blossoming - those are the signs of a successful brunch! Well done & a HUGE thank you to Li-Yong & Kirby for such an awesome effort!</div>
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Our next brunch - the Domestic Goddess Brunch will take place on Sunday 12th May and promises to be filled with decadent & tasty British treats! To book your place, please email us at brunchandcompany@gmail.com</div>
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Until then, keep well & happy brunching peeps!</div>
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Cheers,</div>
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Louise & Mark</div>
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<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-48884439206067841662013-03-26T08:25:00.000+08:002013-03-26T08:25:06.167+08:00Announcement: Brunch & Co's 1st Coffee "POP UP"!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">Something exciting is brewing!</span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">We are thrilled to announce that Brunch & Co is “popping” up at Matt’s The Chocolate Shop on Amoy Street for one week as resident barista from Monday 1st April!</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">Yes, finally, you’ll be able to enjoy Matt’s decadent chocolate treats along side a steamy cup of coffee lovingly made by Moi!</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><span class="text_exposed_show" style="display: inline;"><br />As you may have noticed from copious coffee photo posts on FB, I have been tirelessly practicing the art of being a barista, whilst simultaneously gaining a slightly worrying caffeine addiction, so I think I'm ready to be unleashed to the public!<br /><br />I’ll be using the delicious “SpeakEasy” blend roasted by Pauline & Terence from Singapore based Liberty Coffee. This blend features beans from Brazil & El Salvador that are roasted together to provide a smooth taste with cocoa & nutty tones - a perfect match for Matt’s cakes I reckon!<br /><br />We’re keeping things simple on the coffee front & will be offering extra special “pop up only" prices!<br /><br /><b>Option 1:</b> Black (shot of espresso with/without addition of hot water) - $3.00<br /><b>Option 2:</b> White (shot of espresso topped with steamed milk & micro foam) - $3.50<br /><br />So please "pop" in at 44 Amoy Street from the 1st April – 5th April between 12-4pm to sample a cuppa as well as a chocolate treat!<br /><br />PS. This is not an April fool’s joke, we'll really be there so please come and visit us and pass this invite to as many of your coffee & chocolate loving friends as possible!!</span></span></div>
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Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-75365128653036226772013-02-23T10:34:00.000+08:002013-02-24T16:32:36.965+08:00Brunch & Co Event #16 - The Perfect Pairs Brunch<div class="separator" style="clear: both; text-align: center;">
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So I'll tell you all a little secret - one of my life ambitions is to successfully match make two people. What could be more rewarding than being the catalyst for two people falling madly in love and living happily ever after? It would be a dream come true... I could cater their engagement party, bake their wedding cake and they could name their first child after me...life would be sweet.<br />
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With hope & expectations at cloud level, I set to work preparing a menu and guest list for our first ever singles brunch. I decided to have a theme of "perfect pairs" and focus each course on a food pairing that was either a classic well known one or a more unusual one for the taste buds to try.<br />
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To get the party going we had our first "pairing" of Champagne and truffle infused popcorn - the smell of warm truffle & butter was amazing!<br />
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Our place settings were decorated with homemade cookies inspired by Christina Tosi's famous Momofuku Milkbar "Compost cookies" - a perfect vehicle for a sweet & salty pairing. <br />
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It felt kind of wrong mixing in pretzels, salty chips, coffee grinds, caramel popcorn into the sweet buttery cookie dough but amazingly, the sweet & salty mix seemed to work.<br />
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Once everybody was seated, we started with an amuse bouche of the first food pairing that I found when I googled "awesome food pairings" - gherkins & peanut butter is apparently an unusual match made in heaven - better than some of the other suggestions such as tomato ketchup & bananas!<br />
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For our first course we served up one of my current favourite food pairings - scallops & prosciutto. The recipe we used was actually given to me by my brother - who by the way, also happens to be single & gorgeous but unfortunately over 6000km away in Melbourne... Anyway, I digress, he took the recipe from chef Andrew McConnell's "Cumulus Inc" cookbook. This guy is one amazing chef and the recipe which my bro & sis made for my Mum's birthday last month is to die for. The scallops were pan seared and nestled on puddles of warm cauliflower purée & topped with a caper, raisin & chilli vinaigrette.<br />
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For our main course we served a classic food pairing of pork & apple. Slow roasted pork belly served with toast, apple slaw and topped with a velvety apple & onion soubise. We served this with a 63 degree egg - which I will need to keep working on as the whites were still really runny while the yolks seemed to firm up quite a bit....hmmmm.<br />
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Our palate cleanser was a granita hit of watermelon & chilli inspired by a recipe from a book called "What Katie Ate" - I loved the colour!<br />
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I had a bit of a tough time trying to decide what food pairing to do for dessert. So many awesome choices: chocolate & coffee, lemon & ginger, plum & crumble, banana & caramel, custard & well, anything... the opportunities were endless. In the end I decided to do something fresh & zingy, and something a little different - a pairing of strawberries & fresh basil served with a tangy lemon posset & a finger of homemade buttery shortbread. Decadent yet refreshing at the same time. We received lots of compliments for this course so it must have hit the spot!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Chris W. - thank you!</td></tr>
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So I think we managed to find a few perfect pairs on the food front - we shall see if any sparks flew on the people pairing side of things in the weeks/months to come! Who knows, a girl can dream can't she?<br />
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Special thanks to Santi for his expert kitchen & front of house waiting skills today and also to Gah Wing for all her help & fun chatter in the kitchen yesterday - we love you both!<br />
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Stay tuned for our next round of events planned for the coming months. With two recent new additions to the Brunch & Co silverware family (a freshly polished one shown below) I'm thinking a Covert Cake Club or Decadent Afternoon Tea is on the cards!<br />
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Happy Brunching to one and all!<br />
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Louise & Mark xx<br />
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<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-80268676327486717532013-01-27T11:30:00.000+08:002013-01-28T12:38:42.364+08:00Brunch & Co Event #15 - Chris' Cycle Themed Birthday Brunch<div class="separator" style="clear: both; text-align: center;">
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Brunch & Co kicked off 2013 with a very special birthday celebration. A serious fitness enthusiast (he runs his own gym), Chris is also a keen cyclist - hence our fun theme for today! We indulged him along with 11 of his, mainly cycling, buddies & their better halves with lots of bike-inspired foodie treats.<br />
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We decorated our table with freshly baked double chocolate chip cookies (along with a bicycle tyre patch). Incidentally, these cookies are also known as "World Peace Cookies" due to the fact that the creator, Dorie Greenspan's neighbour, was convinced that a daily dose of these cookies was all that would be needed to ensure global peace & happiness - nice!</div>
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The first stage of our journey was inspired by two of the greatest cycle competitions in the world - Tour de France & Giro d'Italia - our interpretation was sharing platters of delicious antipasti & charcuterie made up of homemade chicken liver paté, ricotta cheese drizzled with basil oil, a gorgeous celeriac remoulade served with slices of prosciutto & peppery salami. The obligatory wedge of creamy French brie & cherry tomatoes, crusty slices of ciabatta & lashings of French Echiré butter rounded things off nicely. As a special treat - we also served hand sliced Iberico Pata Negra - amazing 24 month cured ham from acorn fed Iberian free range piggies - one of those amazing tastes you have to experience at least once in your life! </div>
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The next stage, the hilly section, we dubbed "Communing with Butterflies"- this apparently is cycling lingo for "slow uphill climbing" which we redefined in a foodie context as "slow cooking". So together with slow roasted pork belly, sourdough toast topped with a fennel & apple slaw and apple & onion soubise, we also served each guest a slow cooked egg. Bathed in a 63 degree water bath for 60 minutes - these eggs had silky whites and unctuous yolks, supposedly the texture of something similar to sweetened condensed milk/mayonnaise. (To get really geeky, read more here http://blog.khymos.org/2011/04/18/perfect-egg-yolks/ and here http://norecipes.com/blog/onsen-tamago-hot-spring-egg/)<br />
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After an obligatory tummy break/pit stop, we served our palate cleansers - today's flavours were raspberry sorbet and a green apple sorbet.</div>
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We took inspiration for the final stage, dubbed "Free Wheeling", from Mount Faber - our nearby hill which is very popular with cyclists keen to put their leg muscles to the test. We made a mountainous Valrhona chocolate cake topped with a dome of homemade vanilla bean ice cream swirled with butterscotch sauce and topped with a cocoa meringue. We decorated our "mountain" with cute little cyclists at various stages of ascent & descent!</div>
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We also finally got to crank up our espresso machine for a round of coffees made from some delicious organic Mexican beans brought back from our recent trip to Melbourne - my fledgling barista skills were put to the test with 10+ orders all at once!<br />
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Speaking of drinks - alongside our homemade lemongrass & mint cordial & chai spiced iced tea, today's guests also had the chance to savour some delicious speciality beers from New Zealand. These beers were brought by two of Chris' friends who import them into Singapore and sell via "The Beer Bach" (www.thebeerbach.com).<br />
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Thanks to Chris & his buddies for such a great event - we loved hearing the laughter & seeing everybody enjoying the food & each others company - that's what it's all about at Brunch & Co!<br />
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Until next time, happy brunching!<br />
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Lou & Mark xx<br />
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PS. Our next event promises to be super-duper! We're still taking names for our waitlist so please don't be shy.<br />
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<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-56882470803856973982013-01-08T14:05:00.005+08:002013-01-08T14:08:00.569+08:00Brunch & Co's Festive travels updateWell here we are in steamy Singapore - it's nice to be back after 3 weeks of Christmas & New Year fueled indulgence & overdoses of my Mum's amazing home cooking. Added to these, my attempt to visit as many awesome Melbourne cafes as possible (my list of must-visit cafes kept on growing) has lead to us having had quite a bit of excess baggage to deal with - not just the suitcase variety!! <br />
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Looking through photos of our trip back to Australia, I thought I would share with you some of the pictures that literally made my mouth water, a bit of food porn if you will! My new year's gift to all of you - please enjoy at your leisure!<br />
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Byron Bay with Margie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cANVdsL4eup13D0WhPf825MRFdD6FPqHLzruI_E4o7_pFYZsBuVNgsmI3SbVpW60R7hKGARJBJHSJD0jRsiiRq_g3PyKrSZT82s-8lDGR09Tx_4O8A3-AhhxutY8cNdJdKEvqOjy3y0/s1600/IMG_1306.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cANVdsL4eup13D0WhPf825MRFdD6FPqHLzruI_E4o7_pFYZsBuVNgsmI3SbVpW60R7hKGARJBJHSJD0jRsiiRq_g3PyKrSZT82s-8lDGR09Tx_4O8A3-AhhxutY8cNdJdKEvqOjy3y0/s640/IMG_1306.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing charcuterie platter shared with Mum & Dad up in the Dandenongs</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA7n0mfLkCg2nm5tFfPGH_58OAr1_Z-cYT1aZZ6B3D0c1NYvhptMw22wp2TnhQo0naQ00dumhMxfj3TakLmpx9BEphx9YbE6guiBbY3MHyW65Mmbmbpbeo0O_g-_WhlAhQsq31KHRnRg/s1600/IMG_2216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA7n0mfLkCg2nm5tFfPGH_58OAr1_Z-cYT1aZZ6B3D0c1NYvhptMw22wp2TnhQo0naQ00dumhMxfj3TakLmpx9BEphx9YbE6guiBbY3MHyW65Mmbmbpbeo0O_g-_WhlAhQsq31KHRnRg/s640/IMG_2216.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Bags Full with Lisa, Bea, Mikie, Mark & Sarah<br />
Amazing poached egg oozing all over glistening slices<br />
of smoked salmon & a zucchini fritter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOcN9KSOVjWqBuf_PJD7yn0jwhn55WiLcOmwLiO1hk1oCUy1VyEVDKxsBLHHUHzYd9Pbn2QQtJtYq8hvp7-qcCCXQSuS1KXWHAKEd5A_v_n4lQxIqIV0gAAzTnPXHJLVMoIODinu59Bs/s1600/IMG_2240.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOcN9KSOVjWqBuf_PJD7yn0jwhn55WiLcOmwLiO1hk1oCUy1VyEVDKxsBLHHUHzYd9Pbn2QQtJtYq8hvp7-qcCCXQSuS1KXWHAKEd5A_v_n4lQxIqIV0gAAzTnPXHJLVMoIODinu59Bs/s640/IMG_2240.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tutto Bene Restaurant with Lisa, Bea, Jen, Mark & Sarah<br />
Delicate & punchy at the same time - beetroot salad with<br />
stuffed zucchini flowers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWTw41f5zBlTBPrxEk22lVwo4uFsLJTf5YtjU3C2_BA2FTR3qUFCsyFonqybnEw3dTiwQsWKRtsdVsabM1IvoRNEhYRW4AVvC_PYN51VHeELKREEzgCYM-NPt1Y3ZqjOWi0JMsfK4koQ/s1600/IMG_1144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWTw41f5zBlTBPrxEk22lVwo4uFsLJTf5YtjU3C2_BA2FTR3qUFCsyFonqybnEw3dTiwQsWKRtsdVsabM1IvoRNEhYRW4AVvC_PYN51VHeELKREEzgCYM-NPt1Y3ZqjOWi0JMsfK4koQ/s640/IMG_1144.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spout with Jen<br />
Perfectly scrambled eggs with pastrami encrusted salmon & sourdough toast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCk4XuzIa0FGW9k_dJzryhLwNGfH_rYGQICb_hJHKdxQ94eQlVYIgrc7xyUu_RY9rKX4R0lbcLpZZgmrj7wnHHrtWFI0c1GcboitopxTb-xEQWRcqQ5sAe756V0sLW_kib901AOQOc-GI/s1600/IMG_2351.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCk4XuzIa0FGW9k_dJzryhLwNGfH_rYGQICb_hJHKdxQ94eQlVYIgrc7xyUu_RY9rKX4R0lbcLpZZgmrj7wnHHrtWFI0c1GcboitopxTb-xEQWRcqQ5sAe756V0sLW_kib901AOQOc-GI/s640/IMG_2351.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hawk & Hunter with Jen, Mikie & Mark<br />
Mexican corn & black bean fritters with chimichurri, avocado & oozy poached egg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDE4LuGkzyDhE2wmVeiMZjR3AXIqW9_1CdNd8i2nQ0R_9_kFjuxzy343agjuJh63vtO1_CgTxMSNmOkohHYB5Zklg3Sh0SEzhiMugSQHRpRcqmZtZm7_gjEYuCpM_-KJhOk7SvW-lBeyg/s1600/IMG_1555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDE4LuGkzyDhE2wmVeiMZjR3AXIqW9_1CdNd8i2nQ0R_9_kFjuxzy343agjuJh63vtO1_CgTxMSNmOkohHYB5Zklg3Sh0SEzhiMugSQHRpRcqmZtZm7_gjEYuCpM_-KJhOk7SvW-lBeyg/s640/IMG_1555.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe Vue with Mum, Dad & Mark<br />
Coconut poached chicken wrap</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY6bJSrMW4zMTESjaCYkjKQt-lj_LsE9GbXndrf9oRRet81GtryZil2Qpj2nZXIEX5ju-JFeKgGAxdw_NN7qd6F_wKbKjsZFFymLt9UKUP8sdANeUgZ4_AG17go_ZWltbfP8ilHMVkAE/s1600/IMG_2093.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY6bJSrMW4zMTESjaCYkjKQt-lj_LsE9GbXndrf9oRRet81GtryZil2Qpj2nZXIEX5ju-JFeKgGAxdw_NN7qd6F_wKbKjsZFFymLt9UKUP8sdANeUgZ4_AG17go_ZWltbfP8ilHMVkAE/s640/IMG_2093.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Backstreet Eating with Mikie & Mark<br />
Delectable, earthy braise of goat shoulder with soft baked eggs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLAD6DbXeQmyaFBaz7UlYHHVncyBDtGOOWM3sN1UuQhkyI-yDzMqfxlcanVjVE8a4ae_8i2BZrIV2_F1zfmZ6YqvVbeKMtuVnjDcpAF-i8TuQXzm1Kxun77_FVWUAUNG92hwnr0Mn_0M/s1600/IMG_2084.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLAD6DbXeQmyaFBaz7UlYHHVncyBDtGOOWM3sN1UuQhkyI-yDzMqfxlcanVjVE8a4ae_8i2BZrIV2_F1zfmZ6YqvVbeKMtuVnjDcpAF-i8TuQXzm1Kxun77_FVWUAUNG92hwnr0Mn_0M/s640/IMG_2084.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Backstreet Eating with Mikie & Mark<br />
Luscious slices of salmon gravlax, creamy scrambled eggs & herb quark on toast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiIDNNeTRm-BSKxOnyCXG3KXm9f6D8h_iFBc3kcuqciL26HkIVBB2o6_tTNzi9sn3qFn96hXgSA3PI6Gm5dnRI7tb28DGBnDkh2GQ5eerXAWK1-UvD3oTVRzVLMVt1nXhInTM8zWWzAA/s1600/IMG_2076.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiIDNNeTRm-BSKxOnyCXG3KXm9f6D8h_iFBc3kcuqciL26HkIVBB2o6_tTNzi9sn3qFn96hXgSA3PI6Gm5dnRI7tb28DGBnDkh2GQ5eerXAWK1-UvD3oTVRzVLMVt1nXhInTM8zWWzAA/s640/IMG_2076.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Backstreet Eating - with Mikie & Mark<br />
Macerated berries atop granola & creamy yoghurt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwCpRKcDk2KA4_C3_hAgXfaz0qqAuip8M6guhBfp5BbEtVDAAiGTVzm8zE2JUThUEreIbf_23rCI-8r2lQb-4XF_fXRIPHbI_Gyv4vWsDopf94U0azPxlT4hutPuiLxu5V-ptYopsQtQ/s1600/IMG_2422.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwCpRKcDk2KA4_C3_hAgXfaz0qqAuip8M6guhBfp5BbEtVDAAiGTVzm8zE2JUThUEreIbf_23rCI-8r2lQb-4XF_fXRIPHbI_Gyv4vWsDopf94U0azPxlT4hutPuiLxu5V-ptYopsQtQ/s640/IMG_2422.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chez Tong Seniors - with Mum, Dad & Mark<br />
A-mazing thick cut steaks grilled to perfection by Mum on their new Barbie!</td></tr>
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So as you can deduce, our tummies are now a tad on the "bulgie" side, albeit very happy & well fed!</div>
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We're looking forward to cooking up a storm in 2013 with lots of fun & exciting events planned - stay tuned on our blog events page and/or "Like" us on Facebook to be the first to hear what's happening.</div>
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Hope to see you all at Brunch & Co soon! Happy New Year!</div>
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Mark & Louise xx</div>
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https://www.facebook.com/brunchandco</div>
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Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-91543991287033037942012-12-12T17:12:00.002+08:002012-12-13T14:29:52.177+08:00Project Espresso Love - The final Singapore Café roundup<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Some of you on Facebook may have noticed that during the month of November I gave myself the </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">onerous task of checking out Singapore's burgeoning cafe scene, using my own taste & preferences to separate the good coffee beans from the bad.</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Soooo, after a month of pounding the
pavements, subjecting myself to copius amounts of caffeine (and therefore
sleepness nights), my favourite Singapore café list is now complete (until the next round of
caf</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">é</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">s open that is!). For more detailed descriptions, please visit Brunch & Co's page on Facebook. https://www.facebook.com/brunchandco</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Hope you enjoy it and find it useful. Let me know of any new caf</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">é</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">s you happen to discover :-)</span><br />
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<span lang="EN-US"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b><u>My Favourite Caf</u></b></span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b><u>é</u></b></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b><u>s for the coffee</u></b> </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Jewel Coffee</b>, 1 Shenton Way, #01-07 - Handy CBD location, deliciously perfect cuppa. (Closed Sundays)</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"></span>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Nylon Coffee Roasters</b>, 4 Everton Park, #01-40 - Tiny shopfront, that's a little hard to find, from where they only sell great tasting coffee... (Closed Tuesdays)</span><o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Liberty Coffee</b>, 131 Rangoon Rd - Not often open (you need to "like" their Facebook page to hear about their open days). Delicious cuppa, and great cakes to boot.</span></div>
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</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Sarnies</b>, 136 Telok Ayer St - PROPER sandwiches & other yummy treats especially on the weekend when they serve a delectable brunch menu.</span><br />
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<span lang="EN-US"><u><b>My Favourite caf</b><b>é</b><b> for the ambience</b></u><o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Club Street Social</b>, 5 Gemmil Lane </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">– beautiful fit out like a cool NYC bistro</span><br />
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</span><u><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>My Favourite caf</b></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>é</b></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b> for the service</b></span></u><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"></span><br />
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</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>The Big Sheila</b>, 15 Swan Lake Avenue, Siglap </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: x-small; line-height: 18px;">- Lovely service, felt like I was entering a fancy friend's dining room. Personal service from one of the ladies working there showed that she knew all about the food she was serving in great detail - very impressive! (Closed Sundays)</span><div>
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</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Carpenter & Cook, 19 Lorong Kilat, #01-06 (Closed Mondays)</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><div class="MsoNormal">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Tiong Bahru Bakery, 56 Eng Hoon St (Closed Tuesdays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Drips, 82 Tiong Poh Rd #01-05 (Closed Tuesdays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">PS Café Petit, 78 Guan Chuan St #01-41 (Closed Mondays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Flock Café, 78 Moh Guan Terrace #01-25 (Closed Tuesdays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Fine Palate, 51 Waterloo Rd #01-04/05 (Closed Mondays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Smitten, 60 Robertson Quay #01-11 (Closed Tuesdays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Oriole Coffee Roasters, 10 Jiak Chuan Rd</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Strangers’ Reunion, 37 Kampong Bahru Rd (Closed Tuesdays)</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Manicurious, 41 Beach Rd (Closed Sundays)</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Café Melba, 90 Goodman Rd, Goodman Arts Centre (opens 8:30am on weekends & they have a jumping castle!!)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Chye Seng Huat Hardware, 150 Tyrwhitt Rd (Closed Mondays)</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Henry Congressional, 44 Holland Grove Rd (though will be gone by Feb 2013 - from this location anyway) (Closed Tuesdays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">D’Good Café, 273 Holland Avenue #02-01/02</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Other places I visited but didn't quite make it onto my "Fav" List:</b></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Penny University, 402 East Coast Rd (Closed Mondays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Toby’s Estate, 8 Rodyk St #01-03/04</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">EspressoLab, 13 Bali Lane (Closed Mondays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">The Selfish Gene, 40 Craig Rd (Closed Tuesdays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Maison Ikkoku, 20 Kandahar St</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Kooka Café, 18 Purvis St (Closed Mondays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Soci</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">é</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">t</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">é</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> Canteen, 501 Bukit Timah Road #01-05B Cluny Court</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Overdoughs, Blk 261 Waterloo Centre #01-24 (Closed Mondays)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Coffeesmith, 62 Collyer Quay #02-11, OUE Bridge (Closed weekends)</span></div>
Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-48471028097911021432012-12-09T21:27:00.000+08:002012-12-09T21:28:45.949+08:00Brunch & Co on Wheels!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaC0xg2KVrFbdobQ4QmSTNdunquGLeAwE_J_pvVJvJKQicUWZl5woModkkcGun-HiG7-VMgsr20O1bYxucu23gOVh8EgBH1m90ydcZRBtUvOSnMHdBJBKwB6aV9bIXVRQQVaVALGGgeg/s1600/IMG_0985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaC0xg2KVrFbdobQ4QmSTNdunquGLeAwE_J_pvVJvJKQicUWZl5woModkkcGun-HiG7-VMgsr20O1bYxucu23gOVh8EgBH1m90ydcZRBtUvOSnMHdBJBKwB6aV9bIXVRQQVaVALGGgeg/s320/IMG_0985.jpg" width="240" /></a></div>
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Brunch & Co had our first outside catering job today! We prepared a spread of sweet & savoury treats for a bunch of hungry tummies attending a 3rd birthday party at Happy Willow in Fusionopolis.</div>
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On the savoury menu were smoked salmon & cucumber finger sandwiches, Coronation chicken finger sandwiches, Cuban roasted pork sliders, pesto pasta salad with zucchini, cherry tomatoes & fetta, and an antipasto board consisting of selection of cheeses, slices of proscuitto, marinated olives, homemade hummus dip and lots of other yummy treats.</div>
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For sweets we served freshly baked lemon bundt cake, chocolate chip, pistachio & cranberry cookies, and make your own "Eton Mess" - individual meringues (pistachio & cocoa, flaked almonds, rose water), freshly whipped cream & berries.</div>
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For drinkies - we provided homemade lemongrass cordial & potent jugs of Sangria - Yum! We also offered a selection of Gryphon teas which were a real hit.<br />
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Thanks again Ming Shi for asking Brunch & Co to help out today - we had lots of fun. Happy Birthday Yu Rui and a BIG thanks to Gah Wing for helping too!!<br />
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<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com2tag:blogger.com,1999:blog-1440844846555339401.post-81448801954140691702012-12-01T17:00:00.000+08:002012-12-03T09:28:42.955+08:00Brunch & Co's 1st Birthday Party!<div class="separator" style="clear: both; text-align: center;">
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Well, as they say, it's better late than never! Brunch & Co actually turned a very grown up ONE back in August this year, so to celebrate we decided to throw a 1st birthday party with a small group of special friends who have helped us immeasurably over the last 12 + months.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Rach Saba</td></tr>
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There were a few notable missing guests but we hope to have another celebration sometime in the new year so we can thank everybody properly - any excuse for another party!!<br />
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Our place settings were little personalized bags filled with homemade chocolate chip, pistachio & cranberry cookies fresh from the oven.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Rach Saba</td></tr>
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For the celebration menu today, we decided to pick a selection of our favourite dishes we've served at various Brunch & Co events over the last year.<br />
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The starter was an easy choice, a dish we first served back in July inspired by a Melbourne cafe called "Pope Joan" - Rice pudding topped with a tangy rhubarb compote - deliciously creamy with a hint of sweetness offset by the tart fruit.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Rach Saba</td></tr>
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Our second course is a big favourite of mine as it includes almost all of my most beloved brunch ingredients - Ottolenghi savoury pancakes (spinach, green chillies, spring onion & cumin) topped with a chilli & lime butter, layers of smoked salmon, creamy scrambled eggs, perfectly ripe chunks of avocado tossed in lemon juice & golden pan fried cubes of haloumi cheese...heaven on a plate!<br />
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At this stage of the proceedings, I completely forgot about the green apple & calvados sorbet I had made for today - woops! I must have been too excited about the upcoming dessert course - Brown sugar meringue topped with delicately whipped cream & fresh juicy berries. The meringue was an interesting experiment - lovely caramel/coffee flavour, crisp on the outside and soft spongy meringue on the inside.<br />
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Special thanks again to all of our friends who have helped to make Brunch & Co such a happy success - each one of you have given your support in so many ways - from lending a hand in our tiny kitchen to spreading the word to your other foodie friends - we couldn't have gotten to this milestone without you.<br />
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So here's to great company & many more yummy & fun Brunch & Co times ahead!<br />
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Lot's of love,<br />
Mark & Louise xxLouise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-49475279221320931832012-10-14T17:01:00.000+08:002012-10-14T17:05:14.607+08:00Brunch & Co Event #14 - Another British inspired brunch!<div class="separator" style="clear: both; text-align: center;">
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Today we welcomed ten lovely Brunchers to an intimate Brunch & Co brunch - it was so great having a smaller group this time around after some of our mammoth events of 16 or more in the past!<br />
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We're also just back from an awesome trip to the UK & France, so our hearts, minds and tummies were still firmly fixated on the delicious British/European food we had indulged in when we were coming up with this month's menu - Black pudding anyone?<br />
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To decorate the table, I made some peach cupcakes with a brown sugar cream cheese frosting topped with pineapple "flowers" - thin slices of pineapple dried in the oven.<br />
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I also made some cinnamon & walnut scrolls - I am having a bit more success with my yeasted doughs after a few dry & unrisen attempts! Not the most flattering photo, but trust me they were pretty delish, and smelt amazing!<br />
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For starters, we served smoked haddock paté with mini Yorkshire puddings, otherwise known as "Yorkies"! We served these in our newest "carboot find" - a beautiful tea set which cost us a grand total of GBP8!<br />
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For main course, our guests indulged in Scottish smoked salmon, oaty buttermilk pancakes topped with a chilli & lime butter, perfectly ripe avocados (a rarity in Singapore!) dressed with lemon, salt & pepper & creamy scrambled eggs - this is my idea of "Brunch Heaven" on a plate!<br />
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Cucumber, lime & mint sorbet served in little egg cups cleansed the palate perfectly. Our special "little" guest, Naomi, was so cute when she said it was like eating toothpaste. Hmmm, hopefully in a good way!! I loved that comment :-)<br />
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Our finalé today was a slice of Bakewell tart - made with a sweet pastry tart case, smothered with homemade mixed berry jam and topped with an almond frangipane, served with gently whipped cream and drizzled with an orange sherbert icing.<br />
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Well that's it for another brunch! Thanks so much to our fabulous "Sous Chef", Li-Yong, for helping out today, you're a STAR!!<br />
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We hope you all had a lovely time today at Brunch & Co, and hope to see you all again soon! "Like" us on FACEBOOK to stay tuned for some other exciting new events coming up!!<br />
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https://www.facebook.com/brunchandco<br />
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In the meantime, happy brunching to one and all.<br />
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Louise & Mark xxLouise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com1tag:blogger.com,1999:blog-1440844846555339401.post-15403040161472243352012-09-09T22:14:00.001+08:002012-09-09T22:14:58.155+08:00Brunch & Co Event #13 - Magdaline's Birthday Brunch<div class="separator" style="clear: both; text-align: center;">
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It turns out that having a Hubby in the construction industry can be especially handy when planning an "architecture" inspired brunch as we did to celebrate Architect Magdaline's birthday today.<br />
From coming up with the name card idea designed like mini building project signboards to helping search for drawings of the SwissRe headquarter building in London - otherwise known as "The Gherkin" - I especially couldn't have done today's brunch without him!<br />
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For starters, we "constructed" an antipasto platter of homemade goodies including ricotta (interesting - will try it with organic milk next time), Jambon Persillé (ham & parsley) terrine (inspired by a recent trip to Daniel Boulud's restaurant to celebrate our friend Rachel's upcoming wedding - Chef Boulud has collaborated with a famous third generation master charcutier, named Gilles Verot, for one of his restaurants in New York....Google is an amazing thing... whilst reading about terrines I stumbled across this recipe from the master charcutier himself so had to give it a go http://www.nytimes.com/recipes/8217/Jambon-Persill233.html). I also made tea cups filled with chicken liver paté and served these tasty treats with proscuitto, organic cherry tomatoes drizzled with olive oil, salt and pepper, slices of crusty bread and some big gherkins of course!<br />
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For our main course, we served up lamb shank pies inspired by the current tallest building in the world - the Burj Khalifa standing at 828m.... ok so our lamb shank pies only stood about 20cm tall but I reckon they looked pretty cool! We served this with sweet potato mash and minted peas.<br />
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After a short tummy stretch we served up a double sorbet of green apple & raspberry - it was really pretty (and yummy)!!!</div>
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Finally, for the Birthday Girl, we served up a chocolate hazelnut meringue cake with an espresso mascarpone frosting. Totally decadent and chocolatey as Magdaline LOVES chocolate.</div>
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Well that's it for another month! Stay tuned for more Brunch & Co events coming soon. Until then happy brunching to one and all.</div>
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Mark & Louise xx</div>
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PS. Thanks again to Haf for being star photographer today!Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-65422612119467884452012-08-05T22:05:00.001+08:002012-08-06T07:07:48.644+08:00Brunch & Co Event #12 - Elaine's Birthday Brunch<div class="separator" style="clear: both; text-align: center;">
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What do Indonesia, Texas, United Kingdom & South Africa have in common? They are all places that Elaine and her family have lived over the years - apparently Elaine has packed up and moved the family home 10 times! Now that is what I call a global traveller and an amazing woman!<br />
Well today Elaine's husband Jeff & Elaine's daughter Leigh arranged a very special brunch with Singapore based friends to celebrate Elaine's birthday.<br />
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Jeff arranged 4 beautiful floral table arrangements & knick knacks to represent each of the locations while we designed a menu focusing on these places close to Elaine's heart.<br />
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Jeff also arranged a special surprise consisting of birthday messages from other friends from around the world complete with photos of each of the friends' faces mounted on sticks. Each message was read out by the guests present at the brunch - so touching!<br />
So back to the food - for starters, we served an Indonesian inspired prawn satay with a homemade peanut sauce & a spicy jicama salad served on a banana leaf. (Sorry - no photo!)<br />
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Next up we swiftly jetted off to Texas for an ultimate breakfast burrito - a gluten free tortilla (brought back from Australia as Elaine is gluten intolerant) wrapped around grilled bacon, slices of portobello mushrooms & creamy scrambled eggs, served with homemade spicy baked beans, guacamole, cherry tomato salsa & some Route 11 potato chips - you can't get more American than that!<br />
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After a quick seat swap, followed by mango sorbet palate cleansers we jetted off to our final destination, the UK, for some dessert - Traditional Burnt Cream, otherwise known as Creme Brulee. I had planned a tropical twist but was not happy with my first attempt that incorporated coconut cream so instead went all out British with a Jamie Oliver recipe that incorporates some surprise raspberries hidden in the creamy custard.<br />
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Hwee Yin and I had two blow torches on full blast to prepare the individual dishes for our 14 guests - the smell in the kitchen of sugar burning to become the crackable toffee surface was divine - almost as good as the smell of grilling bacon! Despite losing the coconut twist, we couldn't help keeping our planned tropical decorations though - I love those little cocktail umbrellas!<br />
Today's courses were complimented by Jeff's carefully chosen South African wines, and of course Brunch & Co's homemade iced lemon tea and freshly squeezed lemonade.<br />
Well, we hope everybody was happily transported to destination Foodie Heaven today and that Elaine had a birthday celebration to remember! Happy Birthday Elaine!!<br />
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Louise & Mark xx<br />
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PS This time last year we launched our very first official Brunch & Co event - so much has happened since then and we have learnt so much from this experience. We are extremely thankful to all our friends, old & new, who have been so supportive & encouraging and have helped to make Brunch & Co such a success - we love you all!!<br />
<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com1tag:blogger.com,1999:blog-1440844846555339401.post-7582984947934389002012-07-28T13:31:00.000+08:002012-07-29T13:32:51.954+08:00Brunch & Co's COVERT CAKE CLUB LAUNCH!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Bryan's picture of Mark's delectable Carrot Cake!</td></tr>
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There was definitely some magic happening in quite a few ovens in Singapore over the last few days with the launch of our Covert Cake Club. What better excuse to pull out those favourite cake recipes (or new ones that you've not had the opportunity to try), wooden spoons and baking pans?<br />
Our Brunch & Co tables were again heaving with lovingly prepared goodies. In total, we had 13 bakers/eaters plus 3 junior bakers in the making in attendance at today's launch - thanks so much for coming! It was so great to get to know everybody over a cup of tea and a slice or two of cake (ok, maybe more than two slices...)<br />
Here are some pictures to whet your appetite! We hope the covert cake club will be a regular feature on the Brunch & Co event calendar so hope you'll be able to come along next time!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEHQK9fhcQ20aFOHak0JO4cxcA8PJlZ424T7dFRTGNlITwMnu6agWXrt-j7yIh8A0Ruw0N4dtlAroSp0_npWOcU-b_R4fkp4mdQ453Cgl-QcNnP-hZLUgQdqaG-DcEOguogVuEGI7ftU/s1600/DSC_4233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEHQK9fhcQ20aFOHak0JO4cxcA8PJlZ424T7dFRTGNlITwMnu6agWXrt-j7yIh8A0Ruw0N4dtlAroSp0_npWOcU-b_R4fkp4mdQ453Cgl-QcNnP-hZLUgQdqaG-DcEOguogVuEGI7ftU/s320/DSC_4233.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Bryan Lim</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvGVfhRIlqzjkHyHnxaHu5QZNFPMIHK0iLbHToas9OtEiYp-wg0CiofwROPzC2LSZhLi2fivIpeMsDPRMzlJngsEtmxv_rHkTelqe9IKbUgJrM9KWr-lQ9DHT-tHTpT-WpZlJCol9nhs/s1600/DSC_4234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvGVfhRIlqzjkHyHnxaHu5QZNFPMIHK0iLbHToas9OtEiYp-wg0CiofwROPzC2LSZhLi2fivIpeMsDPRMzlJngsEtmxv_rHkTelqe9IKbUgJrM9KWr-lQ9DHT-tHTpT-WpZlJCol9nhs/s320/DSC_4234.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Bryan Lim</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4YJlSicT-HwDPU6TWSJXcB8E1gEa644iKOc0TAW63rpVW-IVbIO1XZfjIQlZc2gwTtBCRnduJGQZXIJHo9-k0qJ4-XHpYyWXlC1h79ouY6cYIUFfrGOe23sEyWEGdTF1p-SHUDDttNY/s1600/DSC_4239.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4YJlSicT-HwDPU6TWSJXcB8E1gEa644iKOc0TAW63rpVW-IVbIO1XZfjIQlZc2gwTtBCRnduJGQZXIJHo9-k0qJ4-XHpYyWXlC1h79ouY6cYIUFfrGOe23sEyWEGdTF1p-SHUDDttNY/s320/DSC_4239.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Bryan Lim</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5N44YSX90yDp2xYCcdWLtaKwBAuZXWdw9PtX9DbZviKr5_SduDwmfg5_bzt9qwcSN9hlGeaYwY7mcKsxkPckKw9gRTDoYzQWJjCgrn5jQI2xbDEuGjJwRNvP5YfQ3kzEZbYXQwjdwCI/s1600/L1050743.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5N44YSX90yDp2xYCcdWLtaKwBAuZXWdw9PtX9DbZviKr5_SduDwmfg5_bzt9qwcSN9hlGeaYwY7mcKsxkPckKw9gRTDoYzQWJjCgrn5jQI2xbDEuGjJwRNvP5YfQ3kzEZbYXQwjdwCI/s320/L1050743.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Su Yen's Savoury Pita Chips, Su Ling's Date Cake & Louise's Persian Almond & Yoghurt Cake at the back!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87sSx64jmBmN0SUeIRz7TGYVaXsTbkQnh5-p810l17UtGn_2H_UFP5XGCLxNKyXIlmoWJZE8h8vnQz48TLQwi6LybJwLGt4Hq2Mc39YNMx569UD_iWP6oKyWeWV_tWBm3eBjwcO_75So/s1600/L1050746.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87sSx64jmBmN0SUeIRz7TGYVaXsTbkQnh5-p810l17UtGn_2H_UFP5XGCLxNKyXIlmoWJZE8h8vnQz48TLQwi6LybJwLGt4Hq2Mc39YNMx569UD_iWP6oKyWeWV_tWBm3eBjwcO_75So/s320/L1050746.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nithia's Lemon Syrup & Pistachio Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJXQ0EWcZSU83PJa770BLV0EuVOSapIXvfOR_gifG2yLtD5566zEsgW5V_o5p-FWIXurjmxPgw18eJQ-cSNzOyao_j3un_o3Hw_b_XtiRrT7xqy3sH5UW1DxXab43WtOxXUQs56BwU9E/s1600/L1050752.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJXQ0EWcZSU83PJa770BLV0EuVOSapIXvfOR_gifG2yLtD5566zEsgW5V_o5p-FWIXurjmxPgw18eJQ-cSNzOyao_j3un_o3Hw_b_XtiRrT7xqy3sH5UW1DxXab43WtOxXUQs56BwU9E/s320/L1050752.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hwee Yin's amazing Chocolate & Passionfruit Mousse Cake - she's a Professional so has a distinct advantage!</td></tr>
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With so many yummy distractions, I didn't manage to take photos of everybody's cakes - Ooops!<br />
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Here are a few that will live on in our yummy cake memories:<br />
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Nikki & Bianca's "Easy" Tiramisu & Lemon Syrup Loaf Cake<br />
Nithia's Chocolate Beetroot cake served with lusciously whipped cream<br />
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Off to the gym to work off a few of those calories, hope to see you all again soon!<br />
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Cheers,<br />
Louise & Mark<br />
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PS. Thanks so much to Bryan for helping with all the washing up - you made Mark's day!!!<br />
<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-59804451321817418442012-07-08T21:33:00.000+08:002012-07-09T22:27:10.637+08:00Brunch & Co Event #11 - Brunch inspired by recent travels....and a trio of birthdays to celebrate!<div class="separator" style="clear: both; text-align: left;">
Well, June was a busy travel month for Brunch & Co as we made a quick trip to Sri Lanka with my sister Jen as well as squeeze in a fly by visit to Australia.... It never ceases to amaze me how many more new cafes there are in Melbourne each time we visit. Just when you think it has reached saturation point, up pop 3 more totally awesome places! A bit like cafes & bakeries in Singapore! This time in Melbourne we managed to get to Pope Joan, Hoboken, The Foodrinkery & Seven Seeds - all jam packed with hungry patrons, each individually decorated with cool, quirky interiors, & each with their own individual take on the food they have chosen to serve the eager masses.</div>
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<tr><td class="tr-caption" style="text-align: center;">One of the MANY lattes consumed on this trip along with a brulee tart at Bourke St Bakery, Surrey Hills Sydney</td></tr>
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With so many amazing new discoveries, Brunch & Co was inspired to recreate some of the fabulous dishes that we had whilst we were away for our July brunch.</div>
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We welcomed two lovely groups of brunchers today and enjoyed seeing the underground restaurant newbies come to grips with where they were and what they were doing in some stranger's apartment! It was great to meet such a fun loving and interesting bunch! </div>
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For starters we served Matt Wilkinson's creamy rice pudding infused with vanilla beans I brought back from Sri Lanka, served with a tart rhubarb compote. We got to try this dish at his restaurant called Pope Joan in Melbourne. One word - divine!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT1w_stl_YOmpWLx_37JCDXI9CW7jMQKJvCv_ShGRYoftaYc0rF1zQWAz2clg2e8IehpnzTsQW3ud61HJPmzIqi2JzdCnskW_gVo1cfhruL5UOSO7AdLsVv6YjTW6LOnrF0kr8SwlWiw/s1600/278035_10151058808878891_1281798280_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT1w_stl_YOmpWLx_37JCDXI9CW7jMQKJvCv_ShGRYoftaYc0rF1zQWAz2clg2e8IehpnzTsQW3ud61HJPmzIqi2JzdCnskW_gVo1cfhruL5UOSO7AdLsVv6YjTW6LOnrF0kr8SwlWiw/s320/278035_10151058808878891_1281798280_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Ron Lee</td></tr>
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Next up, we served my idea of brunch heaven on a plate: 15 hour meltingly roasted pulled pork, served with a homemade spicy tomato sauce, chunky avocado salsa, sourdough toast (from Tiong Bahru Bakery) and the piece de resistance - a poached egg crumbed and deep fried but with a satisfyingly still gooey yolk centre. It is not often that we are asked for seconds - but our brunchers couldn't seem to get enough!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-ALXgyd2w4BeRaM5_Ok4LCWeTF6bLXSCU1FDQ4Ixf8XlsN86RfHmCOQe2Ld6wYbZC8h7oAluMog2Va53J9YZp5LktjQVsMl40_vFqE9oBhZMcodmyjAQOF6QDI8egQ1WcgzCxsxQu8Y/s1600/288316_10151058809788891_2087442354_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-ALXgyd2w4BeRaM5_Ok4LCWeTF6bLXSCU1FDQ4Ixf8XlsN86RfHmCOQe2Ld6wYbZC8h7oAluMog2Va53J9YZp5LktjQVsMl40_vFqE9oBhZMcodmyjAQOF6QDI8egQ1WcgzCxsxQu8Y/s320/288316_10151058809788891_2087442354_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Ron Lee</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RBfa7G3O3jsM7ItyAHOyxnqEKw4GES9Y3hmNcF2KRCiFxfe_xMUfQ32ISTmBQnpTiSOsNfxLw0X20xCjsJb6NIsoqhjWAYFbSqwUOzSSel8GsXCfWvBs2_tWoQ7t5dBn0a59smY_dl0/s1600/471378_10151061489148891_524597979_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RBfa7G3O3jsM7ItyAHOyxnqEKw4GES9Y3hmNcF2KRCiFxfe_xMUfQ32ISTmBQnpTiSOsNfxLw0X20xCjsJb6NIsoqhjWAYFbSqwUOzSSel8GsXCfWvBs2_tWoQ7t5dBn0a59smY_dl0/s320/471378_10151061489148891_524597979_o.jpg" width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Ron Lee</td></tr>
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Whilst a few guests did the obligatory seat swap/inbetween course tummy stretch, we served up a homemade coconut sorbet topped with mint leaves.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDn7jDONzi0p9flj9WWg5aSkXksU8bne0O1ExyM8FxPq-zH3x5JKMkvaE63W3mIbDnPfk8cva-IrKkzVYSjOu0ahp6yM1bXdBey4SArTDIYXEO7FRfoN9j9r9jkikIMo2QgBGq2Dmgu70/s1600/L1050734.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDn7jDONzi0p9flj9WWg5aSkXksU8bne0O1ExyM8FxPq-zH3x5JKMkvaE63W3mIbDnPfk8cva-IrKkzVYSjOu0ahp6yM1bXdBey4SArTDIYXEO7FRfoN9j9r9jkikIMo2QgBGq2Dmgu70/s320/L1050734.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Styled by Ron Lee - taken by me!</td></tr>
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For our finale, we served individual Bombe Alaskas - homemade chocolate cake doused with butterscotch sauce, topped with homemade vanilla ice cream swirled with blobs of salted caramel sauce and then covered under a layer of toasted meringue. Totally decadent and one of my all time favourite desserts - especially if you have leftovers and eat it the next day when all the ice cream has melted into the cake.... so good! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFAhypZgazVy7OHnTe2wu95_5SvnK1m8gxjlOXPn0JHFeLC_mzu20Sv-18aWm4eEldjWbPdRCzuyw-IDZeZrsD1fkm8Sj6QY6bRpYOMDP3UVHkEa3QwhVUQhAV68Ce670jZMani3kVV0/s1600/471140_10151061488923891_1999889057_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFAhypZgazVy7OHnTe2wu95_5SvnK1m8gxjlOXPn0JHFeLC_mzu20Sv-18aWm4eEldjWbPdRCzuyw-IDZeZrsD1fkm8Sj6QY6bRpYOMDP3UVHkEa3QwhVUQhAV68Ce670jZMani3kVV0/s320/471140_10151061488923891_1999889057_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Ron Lee</td></tr>
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Well another bunch of happy brunchers fed and watered. Thanks so much for coming along - we really enjoyed ourselves and hope you all did too! Happy Birthday to Linda, Sam & CY!<br />
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We look forward to seeing you all again sometime soon - perhaps at our exciting new event later this month - the Covert Cake Club launch on Saturday 28th July??!! (Check out the details on the events tab of this blog or on Facebook at https://www.facebook.com/events/460742890602914/)</div>
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Special thanks to Ron Lee for allowing me to post his amazingly beautiful photos on our blog - check him out at https://www.facebook.com/pages/EyeDeas-Photography/16253572012. And, as always, thanks again to Baker extraordinaire Hwee Yin for all her support & help!</div>
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Until next time, Happy Brunching,</div>
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Louise & Mark</div>
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</div>Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com2tag:blogger.com,1999:blog-1440844846555339401.post-87567765014382208122012-06-03T18:00:00.000+08:002012-06-05T08:00:33.712+08:00Brunch & Co Event #10 - Yasmin's Surprise Birthday Brunch<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlruH5ihI_EVwiXje4jyaq_ncX-Cbt7TBN4JDjcsFMsvafFhhCtl-GHo9xDW7svUGmtk6V_lxuDJmKlScijOveYdz4Gw64AoY2i1lWGOn2gc3ZS3yNDJ_rvBTHBpK_iWSjzorcQ81IJU/s1600/P1050846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlruH5ihI_EVwiXje4jyaq_ncX-Cbt7TBN4JDjcsFMsvafFhhCtl-GHo9xDW7svUGmtk6V_lxuDJmKlScijOveYdz4Gw64AoY2i1lWGOn2gc3ZS3yNDJ_rvBTHBpK_iWSjzorcQ81IJU/s320/P1050846.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
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On Her Majesty's Service, Queen Elizabeth II and Brunch & Co warmly welcomed 10 lovely ladies to a surprise Jubilee party to celebrate Yasmin's birthday over the weekend. The brunch was arranged with military precision by Yasmin's wonderful husband Shams. Boyfriends & Husbands take note - the bar has been raised!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUx4rx7nYc6L9TBN9K0AXM8Dz5zDlC2antJIwpb-R5GdpabBBsmkRWdN418-0q7dXnuA6DEqRy3HJXV2EsTudN5-w2VzLFEc2GQcIuRBvm5l4Td20pgv7II-9mLjQg1lEIYlG-5FNUemo/s1600/L1050182.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUx4rx7nYc6L9TBN9K0AXM8Dz5zDlC2antJIwpb-R5GdpabBBsmkRWdN418-0q7dXnuA6DEqRy3HJXV2EsTudN5-w2VzLFEc2GQcIuRBvm5l4Td20pgv7II-9mLjQg1lEIYlG-5FNUemo/s320/L1050182.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
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Our brunch was extra special today as we had my sister Jen over from Melbourne to help out - she is a true gourmet foodie and much more talented in the kitchen than me, so it was wonderful to have her working her magic on all the dishes. Thank you Jen!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgijJVt4Ex895AZ5aDPj5LZMRuQdE44-EGcHmuY9OPuh9Wu6YW4TBqGYwLH2XyvWO3x1T1z6whl2YfcNdCvOB1xtuvRLVKxAZEWjhUVOJ-OzEdJQ6h6sy4E6LauuTNHzZKF4PZNYrVQ0/s1600/P1050843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgijJVt4Ex895AZ5aDPj5LZMRuQdE44-EGcHmuY9OPuh9Wu6YW4TBqGYwLH2XyvWO3x1T1z6whl2YfcNdCvOB1xtuvRLVKxAZEWjhUVOJ-OzEdJQ6h6sy4E6LauuTNHzZKF4PZNYrVQ0/s320/P1050843.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
</tbody></table>
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To start, we served a special amuse bouche of Heston Blumenthal's mushroom soup. Velvety smooth and enhanced with a powder of crushed porcini & shiitake mushrooms made by Jen. Delish! We served this in our special vintage tea cups and saucers to bring a more British feel to our Jubilee Brunch.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNOyJ9n0Rq2KxYjon48c1649wSQzec69JOOG2foCurELZe3ry0h-XZn_D_LTdhI1fErMCx-nVoFxKXqFw14165crX0TJh4Pl85fPTU-PkHz-4lvvgbBFJYyEbYQu-DDc26XhrYAvwCy4/s1600/IMG_5824.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNOyJ9n0Rq2KxYjon48c1649wSQzec69JOOG2foCurELZe3ry0h-XZn_D_LTdhI1fErMCx-nVoFxKXqFw14165crX0TJh4Pl85fPTU-PkHz-4lvvgbBFJYyEbYQu-DDc26XhrYAvwCy4/s320/IMG_5824.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
</tbody></table>
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For our starter, we served organic free range soft boiled eggs (hand carried from Australia by Jen especially for Brunch & Co) with gruyere cheese melted sourdough toast soldiers and spears of organic Nepalese asparagus. We also served this with a little pinch of pistachio dukkah for our guests to sprinkle on their eggs once cracked open.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AUsNMIXtdLwrqkcqzpaQXGU4lVc5uW6j_a6eWUb5Jn9CaJn5uXR81GRgJeG3c2QnTDqCAVG4Wnuj_gGmwFD869PHZjGyfd4pye0eO93Ol0w2Qirn2b5fKmKE6dq2q_BmPT144b8dPgY/s1600/IMG_5828.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AUsNMIXtdLwrqkcqzpaQXGU4lVc5uW6j_a6eWUb5Jn9CaJn5uXR81GRgJeG3c2QnTDqCAVG4Wnuj_gGmwFD869PHZjGyfd4pye0eO93Ol0w2Qirn2b5fKmKE6dq2q_BmPT144b8dPgY/s320/IMG_5828.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2OdIHmyZnRI0RyRZ2H12q09mgVhAYOhKiyiPWK9gbU4x97HgG7YuO13ffYpVdI34k81tu6XMwWym__KrxdaY69exkC5_HpXo9uRXKPJg_MKHMkv4XuwouYwssL9xLXVgcpaXlmB353Y/s1600/IMG_5829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2OdIHmyZnRI0RyRZ2H12q09mgVhAYOhKiyiPWK9gbU4x97HgG7YuO13ffYpVdI34k81tu6XMwWym__KrxdaY69exkC5_HpXo9uRXKPJg_MKHMkv4XuwouYwssL9xLXVgcpaXlmB353Y/s320/IMG_5829.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen - oozy, cheesey goodness!</td></tr>
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For our main course, we prepared Yotam Ottolenghi's fluffy "green" pancakes made with lots of spinach, spring onions & green chillies! Here are a few cooking - sooo good!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KcJ74H_LPPlo-10EdGCbcrOAe6bX6xlvk0JIguTUS_pkH_mFB2EOAcbrX_gCj57N9pU4UPDzShseIuTVbvOLBxEX13bQckLx7pf9tTd0fQbNMnncBCsr36gLqX9S5CsOHjrcNymGmZM/s1600/IMG_5821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KcJ74H_LPPlo-10EdGCbcrOAe6bX6xlvk0JIguTUS_pkH_mFB2EOAcbrX_gCj57N9pU4UPDzShseIuTVbvOLBxEX13bQckLx7pf9tTd0fQbNMnncBCsr36gLqX9S5CsOHjrcNymGmZM/s320/IMG_5821.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
</tbody></table>
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We served these with golden pan fried cubes of haloumi cheese....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaNDMylU9JPkLDI5sKDK-t38suMKtEj5HkUulQJ7QiDqSj-Y8B_dnQBIw4tJxpU_akeMoFSJUdoSBtOd5lxdbgXqy6P6crqikjzitRsjvJecRHO4L0uLUUWdOICn_HdNMn6-Y3ED98P0/s1600/IMG_5830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaNDMylU9JPkLDI5sKDK-t38suMKtEj5HkUulQJ7QiDqSj-Y8B_dnQBIw4tJxpU_akeMoFSJUdoSBtOd5lxdbgXqy6P6crqikjzitRsjvJecRHO4L0uLUUWdOICn_HdNMn6-Y3ED98P0/s320/IMG_5830.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
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...smoked salmon, lime & chilli butter and a salsa made with organic Nepalese tomatoes, cucumber, red onion tossed in a zingy dressing.<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW875OBmynARC-uXeY-aGjNc_27_Bnvo55OVAMaB8xUyxPyUnIRFE_EoiWLNjsx8LyceMRJ282P_Zkv7zWwuEaS-tT2CQk1D_ClZ8ABOzEPkxoj-oe8fpxj4fj55QIHmVv71ftlA7pBeA/s1600/IMG_5839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW875OBmynARC-uXeY-aGjNc_27_Bnvo55OVAMaB8xUyxPyUnIRFE_EoiWLNjsx8LyceMRJ282P_Zkv7zWwuEaS-tT2CQk1D_ClZ8ABOzEPkxoj-oe8fpxj4fj55QIHmVv71ftlA7pBeA/s320/IMG_5839.JPG" width="320" /></a></div>
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After our obligatory seat swap/tummy stretching exercise, our lovely guests tucked into a palate cleanser of lychee & coconut sorbet. We then had a very special birthday cake handmade by one of the very talented guests, Judy. As Yasmin is a keen photographer, the red velvet cake featured an SLR camera made with fondant & edible paint!! Totally amazing!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmavnokKf-zGMUxYl2706ABLr6vZQAKxMiJffOqmMpO0T3M-a3UMCsAz9Sd3VzriW5ytxuPNdZdrfoqf_4S98NW6n8fpmAliKkxvL5AuCwjWSbyt11AZD-5HTXevs0AIQhBVTrrC4WyPw/s1600/IMG_5837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmavnokKf-zGMUxYl2706ABLr6vZQAKxMiJffOqmMpO0T3M-a3UMCsAz9Sd3VzriW5ytxuPNdZdrfoqf_4S98NW6n8fpmAliKkxvL5AuCwjWSbyt11AZD-5HTXevs0AIQhBVTrrC4WyPw/s320/IMG_5837.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
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For dessert, we served a deconstructed apple & rhubarb crumble consisting of stewed apples with a hint of rhubarb, crispy flaked almond crumble & homemade calvados (apple liqueur) ice cream. We made the crumble separately and served it in our little tea cups to ensure it stayed extra crispy! I think we pushed the alcohol content to the limit with the ice cream - I was worried I had added too much for it to freeze properly but it turned out creamy, smooth & deliciously calvadosy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFiXMGl9K98JLRMcgpISu7NcSqJvMo7uHDZ43BbOhLdWpuw97YDwYOaPsx6cvj908kFz4_8EfnrIblIUCwh7cmte8vGzlovyP371fxjEVIYEabmGs92oqOw483SHwsvVOfOk9_AMlf3E/s1600/IMG_5842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFiXMGl9K98JLRMcgpISu7NcSqJvMo7uHDZ43BbOhLdWpuw97YDwYOaPsx6cvj908kFz4_8EfnrIblIUCwh7cmte8vGzlovyP371fxjEVIYEabmGs92oqOw483SHwsvVOfOk9_AMlf3E/s320/IMG_5842.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Jen</td></tr>
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Well, another 10 lovely guests happily fed from the Brunch & Co kitchen. We are so glad to have been part of the surprise birthday celebration for Yasmin, it was a real pleasure.<br />
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Until next time, happy brunching!<br />
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Cheers,<br />
Louise, Mark & Jen<br />
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</div>Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com1tag:blogger.com,1999:blog-1440844846555339401.post-7257873151988254922012-05-20T19:00:00.000+08:002012-05-21T08:43:45.637+08:00Decadent Savoury Afternoon Tea Birthday Party<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRior_oO5yn6wi1UqRlAoIECeH9hSjVasulW284hJU1sU9cUitRtl7-1-uSq7x2FcmAHMXLJY0H5G-INtKLvW6qrOYP63IuK0DUjVEU_J7kYqS2l2rS2-MwwthDQGSr3Kzk_sNAkbHL8k/s1600/L1050175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRior_oO5yn6wi1UqRlAoIECeH9hSjVasulW284hJU1sU9cUitRtl7-1-uSq7x2FcmAHMXLJY0H5G-INtKLvW6qrOYP63IuK0DUjVEU_J7kYqS2l2rS2-MwwthDQGSr3Kzk_sNAkbHL8k/s320/L1050175.JPG" width="213" /></a></div>
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Brunch & Co don't normally do events two weekends in a row but we made an exception for the lovely Ayne when she requested a private afternoon tea event to celebrate her friend Raycher's birthday. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXLJTlETKhNqTaTge8I2gyqEH4c9uofsWRIxaXyetgG8zgf42qwMO68NWDYPa5svv7ZxMp3rFRd_6cb53XD4QhSGhxPbw-e1T2oO4yHQHWVMiretmZNNFVg_rwkryVYLmlxp1ETG8Vdc/s1600/L1050167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXLJTlETKhNqTaTge8I2gyqEH4c9uofsWRIxaXyetgG8zgf42qwMO68NWDYPa5svv7ZxMp3rFRd_6cb53XD4QhSGhxPbw-e1T2oO4yHQHWVMiretmZNNFVg_rwkryVYLmlxp1ETG8Vdc/s320/L1050167.JPG" width="320" /></a></div>
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As the Birthday Girl and her friends are not sweet toothed foodies, we got to work creating a selection of tasty savoury treats (with a few sweet ones snuck in - what's an afternoon tea without a few sweet treats?)<br />
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Here's what we served:<br />
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Mini beef rendang pies<br />
Kasbah pastries (spinach, fetta, pinenuts & sumac)<br />
Spanish meatballs<br />
Hwee Yin's delicious savoury tomato & onion tarts<br />
Coronation chicken finger sandwiches<br />
Fairy bread<br />
Double coconut muffins with a passionfruit icing<br />
Pumpkin scones<br />
Caesar salad inspired deviled eggs<br />
Bloody Mary shots<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5fKxO8ybMzUS12TD0LebJ2I1R3NSFlyu3l4N-1Tsw3Y6VLrPLDmce6glJsup-_YYTMAOYbCuGePCFZkJVR6MbhJpIw4SBYpj9dyPkWvWnOSEQQjRRCLGcShWq6__VGTGuCrt8L4vReE/s1600/L1050161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5fKxO8ybMzUS12TD0LebJ2I1R3NSFlyu3l4N-1Tsw3Y6VLrPLDmce6glJsup-_YYTMAOYbCuGePCFZkJVR6MbhJpIw4SBYpj9dyPkWvWnOSEQQjRRCLGcShWq6__VGTGuCrt8L4vReE/s320/L1050161.jpg" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba-yN39EaBjpX10hlwW-0Ewbq0oamPYyZvLIk9m_HqBeZz-zMSMN0KRzzMI_lM6avrj8Cc7o_jplkBxve7mLmA2RsdUrqEzOMoLtOXmbGYYpLu_1kPPmK5BaZjBWF1AXf4KKkimRd4G0/s1600/L1050166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba-yN39EaBjpX10hlwW-0Ewbq0oamPYyZvLIk9m_HqBeZz-zMSMN0KRzzMI_lM6avrj8Cc7o_jplkBxve7mLmA2RsdUrqEzOMoLtOXmbGYYpLu_1kPPmK5BaZjBWF1AXf4KKkimRd4G0/s320/L1050166.jpg" width="213" /></a></div>
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The finale was a special birthday chocolate mousse cake a la Heston Blumenthal - the crust of the cake had a special ingredient called "popping candy" or "space dust" - popular with kids as the little pieces of candy explode in your mouth once they come into contact with moisture. It was fun watching our guests' reactions as they got stuck into their slices of cake!<br />
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Phew! 18 tummies full to the brim with all our homemade treats....Brunch & Co is ready for a weekend off! Our next brunch is on Sunday 3rd June - we are so excited as my sister Jen, from Melbourne, will be flying in as our special guest helper! The event is a surprise birthday celebration...ssssshhhh!Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-55815273962702452482012-05-13T21:42:00.000+08:002012-05-14T18:31:18.776+08:00Brunch & Co Event #9 - Selective Fitness' Healthy yet Decadent Brunch<div class="separator" style="clear: both; text-align: center;">
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Brunch & Co welcomed Chris, owner of a fitness gym called Selective Fitness, and a bunch of his lovely members for a "Healthy yet Decadent" Brunch today. The gym, in Tanjong Pagar, has been going for about one year and today's brunch was to mark this special occasion. Decorating the table for each guest we had homemade toffee apples to kick off the healthy yet decadent theme - an apple a day keeps the doctor away so they say! Here's a pre-toffee healthy photo:<br />
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...and a photo of the decadence being prepared:<br />
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A motivated sub-group of Brunchers even met poolside at 8:30am to kick off a pre-Brunch mini biathlon to enable a guilt free session of indulging. A swim & a run up Mount Faber would surely get the tummies rumbling!<br />
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I had heard from Chris during the week that a couple of the members were a little worried that the brunch menu sounded "too healthy" so to ensure that no Bruncher left unsatisfied in the indulgence and decadence department we kicked off proceedings with an amuse bouche of Spanish hot chocolate shots served with mini homemade donuts coated in sugar and injected with raspberry jam.<br />
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The Spanish Hot Chocolate called "Valor" was a gift from our friends Eu Hui & Santi who have recently launched a very cool travel guide business specializing in travel guides especially for foodies - the first three launched are for cities in Spain (Valencia, Madrid & Seville) which is where Santi is from. [www.blacksheepguides.com] My rushed photos really don't do this justice - the hot chocolate was so creamy & tasty and the warm, crispy, sweet donut really hit the spot - there was quite a bit of taste testing required for those, all in the name of research of course!<br />
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With mouths sufficiently "amused", we served our starter of homemade granola, made from a recipe by the Queen of Decadence herself - Nigella Lawson, served with creamy yoghurt and tropical fruits of Thai mangos, pineapple, lychees, kiwi fruit & passionfruit.<br />
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Our main course consisted of fluffy "green" pancakes (made green by spinach, spring onions & green chillies) served with lime butter, grilled haloumi, roasted vine cherry tomatoes & smoked salmon - "healthy" never tasted so good! <br />
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After our obligatory seat swap and tummy stretch, we served our palate cleanser of lychee & coconut sorbet.<br />
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For our finale course, we served a special dessert by Heston Blumenthal called Tiramisu plant pots - Tiramisu served in "pots" topped with edible "soil" (crystalized chocolate).<br />
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It certainly had our guests oohing and aahing! It was fun watching their faces as they dug their spoons into the "soil" to find the tiramisu treasure hidden underneath.<br />
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Decadence factor 10 out of 10!<br />
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Thanks to the lovely members of Selective Fitness for coming along to today's brunch - it was a real pleasure to have you all over at our place - here's to another successful year ahead!<br />
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Cheers,<br />
Louise & Mark<br />
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PS. Thanks again to our baker extraordinaire, Hwee Yin, for all her help and of course, her yummy mini scones. Anybody needing delicious baked cupcakes, muffins, scones etc please get in touch so I can pass on Hwee Yin's contact details - she supplies to some of the best cafes in town!<br />
<br />Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0tag:blogger.com,1999:blog-1440844846555339401.post-82640591716911572922012-04-22T06:45:00.103+08:002012-04-23T19:48:31.189+08:00Brunch & Co's Event #8 - Jetsetter's Brunch - Destination Foodie Heaven - HAS LANDED!!<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWLiLsRZ4NaYE-udtkeK3NI8ozLHHN1G20af6HmKG1rr27RliLJkj0dJJW4AxQ52Ah3V064YTusfOVkaLc9Tp_2KyHGcQt4eaaV7DuQb2MNOeiwlDyapvntHyZoCWitpdIb0yfs2XurU/s1600/IMG_1705.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWLiLsRZ4NaYE-udtkeK3NI8ozLHHN1G20af6HmKG1rr27RliLJkj0dJJW4AxQ52Ah3V064YTusfOVkaLc9Tp_2KyHGcQt4eaaV7DuQb2MNOeiwlDyapvntHyZoCWitpdIb0yfs2XurU/s320/IMG_1705.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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Today, 15 lovely guests boarded Brunch & Co Airlines for a whistle-stop tour to three of our favourite foodie destinations - Europe, North Africa & the Middle East. We had lots of fun setting our table with beautiful travel inspired placemats made by our pal, Lisa and boarding pass name cards which were a real hit!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwu-eNP_rYpssHOekywVACk1KWaJ58MRLrAnGf-jnfPko1XGXX7_h0aluzmigBAr3W36gogvENY93Jruy0goWr3-GpoFcW8Keyssr2DRKs65rYamrwxh25MXNsDKOdPtUxAO-fMvOFLtI/s1600/IMG_1702.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwu-eNP_rYpssHOekywVACk1KWaJ58MRLrAnGf-jnfPko1XGXX7_h0aluzmigBAr3W36gogvENY93Jruy0goWr3-GpoFcW8Keyssr2DRKs65rYamrwxh25MXNsDKOdPtUxAO-fMvOFLtI/s320/IMG_1702.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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</div><div class="separator" style="clear: both; text-align: -webkit-auto;">On arrival, our guests were welcomed with homemade lemongrass cordial or cinnamon spiced iced tea to sip on at the departure lounge.</div><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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Once everybody had found our secret location, we swiftly fastened our seat belts and jetted off to Europe (Italy) for our first course of Panettone French toast served with caramelized pears and whipped mascarpone cream infused with orange blossom drizzled with glistening caramel-pear sauce. I had planned to have a go at making Ricotta cheese to go with this first course but will have to save that experiment for the next brunch event!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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With tummies happy but still rumbling, we took off again to our next destination of North Africa (Tunisia) for our main course of Shakshuka - a red pepper & tomato stew infused with saffron & cumin served with a baked egg sprinkled with crumbled feta cheese and parsley. We served this with pan fried merguez sausages, toasted Turkish Pide bread and a sharp tasting herb salad of watercress, rocket & coriander tossed with a lemon, olive oil & orange blossom dressing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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Before taking off for our final destination, our guests did a little seat swapping - it's so much fun watching people meeting for the first time and seeing new connections forming - that's what Brunch & Co is all about!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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With conversation humming, we served a palate cleanser consisting of a very tart homemade lemon sorbet sprinkled with crushed sugar & mint.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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At our final destination of the Middle East, our guests feasted on a strawberry, pomegranate & rose Fool (whipped cream, folded with mascarpone) sprinkled with cubes of rose flavoured Turkish Delight and topped with pistachio flavoured Persian fairy floss it certainly made an interesting colour combination!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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Along side our glasses of creamy goodness, we served little meringue drops for our guests to mix in to add more sweetness and texture. Destination Foodie Heaven - Landed!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2sR5Ggm2Ck308_mBc9PuH7TLY8mS1q-FLYpyWbSiZGfM84h9o2kN8h8GsIOHLAHtC_KTCrZuzkr2YqRaBp0gxSvqgaGrJL9lZ9FS5ONrj42IU5be9-ikoiFPMzv_HQnq3NQeY7lr2Kg/s1600/IMG_1781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2sR5Ggm2Ck308_mBc9PuH7TLY8mS1q-FLYpyWbSiZGfM84h9o2kN8h8GsIOHLAHtC_KTCrZuzkr2YqRaBp0gxSvqgaGrJL9lZ9FS5ONrj42IU5be9-ikoiFPMzv_HQnq3NQeY7lr2Kg/s320/IMG_1781.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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Today, one of our special passengers, Pia, (who also happens to be an amazing photographer as you can see from these photos - thanks Pia!!), was celebrating her 30th birthday with a bunch of her friends - wishing you a happy, fulfilling and delicious year ahead!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOu9AiGb4Nk8p1AZR0K1i_XB8oiWrpkUbEZJno4kPg8MwrSPLEtCIu2ztK6pEgdqI0wm4Z_zvBG3Gh1PZAjztbRrTisIqAv6MJE0FlwEaU41swnEtaG-eMm6AdCVjddHCI01oI6DQ4IY/s1600/IMG_1768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOu9AiGb4Nk8p1AZR0K1i_XB8oiWrpkUbEZJno4kPg8MwrSPLEtCIu2ztK6pEgdqI0wm4Z_zvBG3Gh1PZAjztbRrTisIqAv6MJE0FlwEaU41swnEtaG-eMm6AdCVjddHCI01oI6DQ4IY/s320/IMG_1768.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Pia's camera!</td></tr>
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Thanks again to all our lovely guests - your enjoyment & eagerness to try out all our new dishes & to meet other guests warms our hearts. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjM62QGDxWSLn4epAP5XRPjZZxp8ETxX4uV6F__dtBN9jqHUFyfZ5lb8nMy_ZRSldYfwt-LZRfzqosBmDCPFmmgFBh_fXbWNY36wLOLA6LJIMJXRc_AuFVoziQRKOVeg-auIygaZ6EB90/s1600/IMG_1787.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjM62QGDxWSLn4epAP5XRPjZZxp8ETxX4uV6F__dtBN9jqHUFyfZ5lb8nMy_ZRSldYfwt-LZRfzqosBmDCPFmmgFBh_fXbWNY36wLOLA6LJIMJXRc_AuFVoziQRKOVeg-auIygaZ6EB90/s320/IMG_1787.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Pia Facundo</td></tr>
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We look forward to welcoming you all again to Brunch & Co in the near future! In the meantime, as always, Happy Brunching to one and all!<br />
<br />
Mark & Louise xx<br />
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PS - Huge thanks also to our guest helper Hwee Yin - you're a STAR!Louise, BrunchandCo.blogpot.comhttp://www.blogger.com/profile/14902550627933190920noreply@blogger.com0