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!
 |
| Louise & Darren |
To decorate our table I had a go at making honeycomb which was fun, though a bit messy!
 |
| Homemade honeycomb |
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
http://www.thebreadproject.com.sg/). 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!
 |
| Pickled eggs, labne & pickled pumpkin at the front & Joy's amazing bread |
 |
| Darren's amazing beef tenderloin carpaccio |
 |
| Delicious slices of Porchetta di Testa & pot of pork rillettes |
 |
| Darren's own cured duck breast |
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.
 |
| Darren's amazing corned beef with truffle mash potatoes |
 |
| Amazing baked organic cauliflower |
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.
 |
| Pav working his barista magic! |
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!
 |
| Deconstructed lemon tart - Brunch & Co style! |
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!
Finally a heartfelt thanks to each of our wonderful guests today for being part of such a happy & delicious brunch - until next time!!
Lots of love,
Mark & Louise xx
