Singapore Vegan Festival: Masterclasses (Saturday, 27 Aug)
Peruvian Cuisine: Vegan Canchita Ceviche and Canchita Corn Causa Verde
Chefs: Daniel and Tamara Chavez, Owners and Head Chef of Canchita Peruvian Cuisine
Time: 12:30 PM @ Stamford Ballroom, Bencoolen Foyer
Price: $35* (*All participants will enjoy a sampling of the dishes)
Peruvian Daniel Chavez and his Mexican-born wife Tamara Chavez are proud ambassadors of Latin American gastronomy and work together with their restaurant team at Canchita to showcase the cuisine of Peru and the continent. Bringing together their love for using locally sourced, ingredients in season, Daniel and Tamara will guide participants through a masterclass showcasing two stellar dishes:
Vegan Canchita Ceviche featuring Hearts of Palm, Cherry Tomatoes, Avocado, Sparkling Tigers Milk, Sweet Potato Puree and Canchita Corn
Causa Verde, a Potato and Peruvian Yellow Chilli Salad.
BBQ Pulled Mushroom Burger and French Toast Roll-Ups, by Cherie Tu
Chef: Cherie Tu, Sydney-based content creator, recipe developer and food blogger. Founder of @thrivingonplants with 380,000+ followers
Time: 2:00 PM @ Stamford Ballroom, Bencoolen Foyer
Price: $30* (*All participants will enjoy a sampling of the pulled mushroom, crunchy Asian slaw and French Toast roll ups.)
Join cookbook author, recipe creator and vegan lifestyle advocate Cherie Tu who is flying in all the way from Sydney to show you how to whip up a delectable BBQ Pulled Mushroom Burger with Crunchy Asian Slaw, and French Toast Roll-ups that are as good for breakfast as they are for dessert. Uncover the versatility of each ingredient as Cherie brings them to life and listen to her share how she is @thrivingonplants.
Shangri-la Hotels Singapore Presents: Watermelon ‘Tuna’ Sashimi and Panna Cotta
Chef: Vincent Wong, Plant-Based Ambassador, Shangri-la Hotels Singapore
Time: 3:30 PM @ Stamford Ballroom, Bencoolen Foyer
Price: $30* (*All participants will enjoy a sampling of the Sashimi and Panna Cotta)
Experience firsthand Chef Vincent's holistic approach to food that showcases his creative use of familiar ingredients to present an experience that is playful and unique. Save the date for his Masterclass as he demonstrates how to prepare the unconventional (and sustainable) Watermelon ‘Tuna’ Sashimi cold entree and his own version of local favourite dessert tau huay, with a Soy Panna Cotta with Passionfruit, Japanese Grapes and Blue Pea Elderflower Gel.
Vegan Thunder Tea Rice by Living Wholesome
Chefs: Hawkerpreneurs Wayne Tan & Agatha Teo, Living Wholesome Vegetarian Stalls at Bukit Timah Market & Food Centre and Fortune Centre
Time: 6:15 PM @ Stamford Ballroom, Bencoolen Foyer
Price: $18* (All participants will enjoy a sampling of the Thunder Tea Rice alongwith Herb Soup).
Living Wholesome Vegetarian is more than famous for their Thunder Tea Rice. Featured in TV and media for the dish, they'll be at SVF to share the recipe with you. Learn the secrets behind their version of this traditional Hakka dish, which they prepare with their own twist for a combination of fresh vegetables, grains, nuts, seeds and herbs that are full of healthy fats, protein, fibre, vitamins and minerals and completely vegan.
Smartphone Food Photography with Cherie Tu
Conducted By: Cherie Tu, Sydney-based content creator, recipe developer and food blogger. Founder of @thrivingonplants with 380,000+ followers
Time: 5:00 PM @ Stamford Ballroom, Bencoolen Foyer
Price: $35
Go behind-the-scenes with the Sydney-based Instagrammer (@thrivingonplants) as Cherie shares her secrets on how she creates and captures stunning food images and videos for her over 380,000 followers. Find out how to bring your photos to life with Cherie's nifty tips and tricks on lighting, angles, food styling props, backdrops and even editing using just your smartphone - no expensive cameras or fancy equipment needed!