Singapore postcard

As you and your loved ones enjoy this season's festivities, spare a thought for those of us in the hospitality trade who are pumping some fresh air into our Reeboks so we can skate about our stovetops.

The past year has been a memorable one for this Kāi Tahu blade. Settling into new digs in Asia, getting acquainted with air conditioning, adjusting to the intense sub-tropical sunshine, soaking up the warm waves at our condominium swimming pool and sampling the delicious melting pot of global cuisines on offer in Singapore, has made it a tremendous year.

New Zealand crayfish and greenshell mussels.

I thought I would share with you what's on the menu at The Nautilus Project this Christmas. The good news is, New Zealand companies are seeing an increased demand for their fresh seafood exports in Singapore.

New Zealand Pacific oysters (Crassostrea gigas) are grown in water so pure you are able to enjoy them straight out of the shell. Each oyster promises generous servings of succulent plump meat nestled within a deeply cupped shell and a taste unique to New Zealand.

New Zealand greenshell mussels are a delicious source of protein. Matching them with a crisp New Zealand Sauvignon Blanc creates one of the world's great natural food and wine pairings.

New Zealand Pacific oysters.

Crayfish is another decadent choice from New Zealand. There are a couple of superb ways to devour these giant specimens. Simply steam them whole, then pick the meat out and devour with crusty French stick and zesty garlic aioli; or split the whole crayfish in half, spread liberally with garlic butter and grill until cooked. Edible bliss!

New Zealand king salmon is also another love of mine. King salmon is delicious in its raw state (as seen here in one of our plated appetisers at the restaurant) and it's incredibly good for you. Above: New Zealand crayfish and greenshell mussels; above right: New Zealand Pacific oysters.

This Christmas is our first outside of New Zealand. In previous years, we have often enjoyed a lazy Christmas brunch with our children savouring homemade waffles, giant pancakes, smoked salmon eggs benedict and the like.

This year my family and I will be chowing down with our patriotic cuzzies from the Singapore-based New Zealand kapa haka group. I'm bringing the pavlova!

If you haven't already stocked up, be sure to enjoy a lightly chilled New Zealand Sauvignon Blanc for Christmas. Don't forget to "slip on a shirt, slop on sunscreen and slap on a hat" when you go to the beach this summer.

Wishing everyone a safe Christmas and Happy New Year, kia wakea mai!

Jason Dell (Ngāi Tahu/Ngāti Wheke)
Chef and culinary adventurer
(now based in Singapore).

Singapore postcard

Singapore Postcard

RASPBERRY AND CREAM CHEESE SOUFFLÉ

Inside Issue 45

SEARCH FOR CALM WATERS

THROUGH THE TREES

MEETING TŪTOKO

ULVA'S ISLAND

ARM STRONG

COUNTRY EXPEDITION

HAVE YIKE, WILL TRAVEL