The Singapore Culinary Academy and Spice Garden
Episode: Singapore Special
Presenter: Neville Passmore
Spices from the orient were one of the world’s first commodities and the centre of this trade that brought Europe and Asia together was the Island State of Singapore.
To appreciate the contemporary role that spices play in creating unique flavours in our food, Neville visits the At-Sunrice Culinary Academy which is located at Fort Canning and right in the middle of the city.
The At-Sunrice Culinary Academy has professional culinary courses but they run culinary leisure courses as well.
They are right beside the 1822 Spice Garden which they actively integrate into the curriculums into both the professional and leisure classes.
Stamford Raffles planted the original Spice Gardens in 1822, there are a couple of standout varieties that Neville would like to share with you.
Pandanus or Screw Pines (Pandanus amarylliifolius) have aromatic leaves that add a sweet taste to rice and meat dishes.
The Candlenut Tree (Aleurites moluccana) produces nuts that you can actually light and they will burn for quite a long time, making a candle.
Cloves (Syzygium aromaticum) are the immature flower buds of trees related to lily pily. By crushing the leaves you can smell that pungent tell tale scent.
Cinnamon is also harvested from trees and while the leaves have got a beautifully aromatic scent it is actually the bark from the young branches that are cut and used to make quills.
Tumeric adds bright yellow colour to food and is a member of the ginger family as of course is the root ginger. The flavour comes from the underground stems called Rhisomes.
Here is another member of the family, the stunning Torch Ginger. In this case it is the young flower buds that are added to local dishes like Rojak.
Vietnamise Mint or the Laksa Herb (Persicaria odorata) is a firey little plant. Take a bite of a leaf, wait thirty seconds and then reach for a fire hydrant because it goes off in the mouth like an incendiary device. The flavour from this plant is used to make a very special dish which Neville prepares!
Check out the recipe fact sheet for more information
At-sunrice, Fort Canning Centre
Fort Canning Park, Singapore 179618.
Tel (65) 6336 3307, Fax (65) 6336 9353
academy@at-sunrice.com
www.at-sunrice.com
Presenter: Neville Passmore
Spices from the orient were one of the world’s first commodities and the centre of this trade that brought Europe and Asia together was the Island State of Singapore.
To appreciate the contemporary role that spices play in creating unique flavours in our food, Neville visits the At-Sunrice Culinary Academy which is located at Fort Canning and right in the middle of the city.
The At-Sunrice Culinary Academy has professional culinary courses but they run culinary leisure courses as well.
They are right beside the 1822 Spice Garden which they actively integrate into the curriculums into both the professional and leisure classes.
Stamford Raffles planted the original Spice Gardens in 1822, there are a couple of standout varieties that Neville would like to share with you.
Pandanus or Screw Pines (Pandanus amarylliifolius) have aromatic leaves that add a sweet taste to rice and meat dishes.
The Candlenut Tree (Aleurites moluccana) produces nuts that you can actually light and they will burn for quite a long time, making a candle.
Cloves (Syzygium aromaticum) are the immature flower buds of trees related to lily pily. By crushing the leaves you can smell that pungent tell tale scent.
Cinnamon is also harvested from trees and while the leaves have got a beautifully aromatic scent it is actually the bark from the young branches that are cut and used to make quills.
Tumeric adds bright yellow colour to food and is a member of the ginger family as of course is the root ginger. The flavour comes from the underground stems called Rhisomes.
Here is another member of the family, the stunning Torch Ginger. In this case it is the young flower buds that are added to local dishes like Rojak.
Vietnamise Mint or the Laksa Herb (Persicaria odorata) is a firey little plant. Take a bite of a leaf, wait thirty seconds and then reach for a fire hydrant because it goes off in the mouth like an incendiary device. The flavour from this plant is used to make a very special dish which Neville prepares!
Check out the recipe fact sheet for more information
At-sunrice, Fort Canning Centre
Fort Canning Park, Singapore 179618.
Tel (65) 6336 3307, Fax (65) 6336 9353
academy@at-sunrice.com
www.at-sunrice.com
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