For Singapore Cocktail Week, Modern Australian restaurant 5th Quarter will be organising a food curing workshop on Monday 14 March from 6.30pm that shows current and aspiring chefs how to leverage on the flavour-changing qualities of alcoholic spirits on meat and fish.
Australian chef Andrew Nocente (pictured), who hails from south of Brisbane, is a specialist at using traditional methods of curing and will show you how to cure and prepare meats through three dishes: mackerel in gin, pork in rum and halibut in vodka. He will also explain how and why the spirits enhance the flavour profiles of each ingredient.
Tasting portions of each dish will be shared. Tickets are $71 per person.