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Australian cuisine is by nature adaptable and ever-changing, influenced by its own melting pot of cultures and inspired by different ingredients and traditional techniques. It is not surprising that Osia, helmed by celebrity chef Scott Webster and chef de Cuisine Douglas Tay, is set to re-invent itself again for a week by bringing in highly lauded chef Otto Weibel for five days from 30 October to 3 November for the second installment of Cooking with Friends.
Chef Otto has impressive milestones under his belt; having served as Director of Kitchens at the Swissôtel The Stamford & Fairmont, the President Mentor of the Singapore Chefs Association, and judged several culinary competitions across Asia and Europe. With many years of experience in Asia, chef Otto is well-attuned to a variety of cuisines as well as discerning Singaporean taste buds.
We take a look at what gastronomic delights to expect when he’s here.
A starter that is surprisingly light. The oven toasted thin sliced bread has the perfect texture—softly chewy and delicately crispy. Complete the heavenly experience with creamy, stringy, sinfully soft burrata (which literally means ‘buttered’ in Italian) and sweet semi dried tomatoes. The rocket pesto adds a nice kick to the earthy-fresh flavours.
Pan Seared Duck Liver with a twist. Imagine sinking your teeth into a crisp, firm exterior only to be surprised by the silky and delicate Foie Gras within. Chef Otto’s clever use of bread crumbs for that golden crispy surface holds the dish together. Caramelized rhubarb adds a tangy note and lightly crunchy ginger strips gives a refreshing base to the savoury liver. A full-bodied explosion in the mouth.
The mild flavor of sea bass tends to be overwhelmed if accompaniments are used with a heavy hand. Chef Otto strikes the right balance with the sea bass atop creamy horseradish risotto; its taste accentuated by the delicate cream and fresh ingredients. The risotto is chewy and firm, the perfect texture to go with the flaky sea bass.
If you’re put off by the strong taste of lamb, this is your chance to savour it without the heavy flavours. The lamb is roasted to juicy, firm perfection, pink on the inside and slightly charred on the outside. Chef Otto serves it with grain mustard sauce and a smooth pumpkin mousseline prepared from fresh pumpkins mixed with Australian honey. A wonderful marriage of savoury meat and earthy flavours.
If you love tarts, we say save your stomach for this William Pear creation. Made from pears poached in syrup and served with rich chocolate ice cream and passion fruit espuma, it’s a riot of bright, sharp tartness and creamy textures. Remember to have your camera ready to snap a shot before the passion fruit Espuma dissolves!
Indulge in Chef Otto’s special set lunch and dinner menus, from crunchy greens to Australian produced meats such as Oxtail to fresh seafood. Or if you’re up for a weekend of indulgence, drop by for the 6-course Penfolds wine pairing dinner by Chef Otto for $298++. For more information, please call +65 6577 6560.
If you’re want to cook up a storm at home, sign up now for Chef Weibel’s masterclass happening on 2 November (Friday), from 2.30pm – 5.00pm at $75++. If you’re an RWS Invites member, enjoy a special price of $60++.