Asian Food Channel presents Fresh Flavours with Anna Olson in Singapore

As part of her Fresh Flavours with Anna Olson – A Canadian Culinary Adventure tour across five countries in Asia, celebrity chef Anna Olson was in Singapore a month back to host a series of dinner events which featured live cooking demonstrations for participants while dining on a 5-course meal. Tickets for the first dinner which was opened to public registration went for $180++ per pax and were fast sold out.

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Recognised internationally for her culinary television shows such as Bake with Anna Olson, Sugar and Fresh with Anna Olson that aired on on Asian Food Channel, StarHub Channel 435, this extremely talented pastry chef also has more than six publications and cookbooks under her belt.

I was certainly very privileged to be invited for a cooking demonstration with Chef Anna Olson at the AFC studio and it was an amazing afternoon with the very charming and friendly Canadian chef who showcased three of her signature recipes during the demonstration.

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Chef Anna started the cooking demo with her Tourtière which is a classic Canadian meat pie. According to her, this traditional French-Canadian dish has many variations and almost every family has a recipe that has been passed down through generations with their very own secret ingredients.

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For Chef Anna, it is the addition of bay leaves, crushed celery seeds and a cup of apple cider that makes all the difference for her own special Tourtière recipe.

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Next up was her Pumpkin Crème brûlée. Pumpkin is especially popular and versatile in cooking especially during the Halloween and Thanksgiving holiday season because it is part of the autumn harvest and Chef Anna highlights to us that in this period, pumpkins can be found everywhere back in Canada!

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Pâte Sablée is used as the short pastry crust in this Crème brûlée for that added richness and buttery flavour. Icing sugar is said to be added to the dough mixture as the corn starch gives that tender, crumbly texture that is absolutely scrumptious. Her Pâte Sablée recipe can also be used for cookies and tarts!

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Finally we end off with a classic English dessert- Sticky Toffee Pudding. And mixing things up as usual, Chef Anna’s own recipe sees the addition of 3/4 cup of English Breakfast tea or Orange Pekoe tea to her pitted dates, allowing them to plump up with the tea essence. She also shares that by adding 2 tbsp of orange juice to her toffee sauce, the acidity allows the brown sugar to dissolve better, allowing the sauce to come together for a richer texture.

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I personally enjoyed my afternoon with Chef Anna Olson very much. It was inspiring to note how friendly and enthusiastic she was about teaching. And I especially loved all her little tips and tricks which she shared with us along the way as she took us step by step through her recipes. It could not have been a more interactive and engaging session.

Thank you Chef Olson for such an insightful afternoon, Valerie from Fulford Public Relations for the invite and of course to AFC studio for hosting us!

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Masterclass, Singapore

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