Loaf Singapore

Loaf is the brainchild of celebrity chef Sean Armstrong. His vision of producing high quality handcrafted breads & baked goods led to the opening of Loaf bakery in Auckland, New Zealand in 2004. 
I was invited to have a up close & personal evening at TOTT with Loaf celebrity Chef, Sean Armstrong where he used his Loaf products to whip up some tasty home-cooked delights. I am truly amazed by Chef Armstrong’s cooking skills, he actually whipped up four easy & yet mouth-watering dishes within an hour. I dared to say that the taste & presentation of his dishes are even better than some restaurants!
 
He put up “Walnut, Fig & Parmesan Crusted Chicken” as his main course. Loaf’s Walnut & Fig Sourdough were used here as the crumbs to coat the chicken breasts before pan fried till golden brown on both sides. He then laid sliced buffalo mozzarella & prosciutto on a piece of chicken breast & covered another piece of chicken on top to form a chicken sandwich. They were then further cooked in oven for another 10mins. Chef Armstrong drizzle some Balsamic sauce over the chicken Don’t the chicken appeared alluring ;P
Next he used Loaf’s Ciabatta to create another brilliant side dish called Truffle Stuffed Volcanic Ciabatta”. Mascarpone cheese was mixed with parmesan cheese, truffle oil & seasonings before piped into the bread. These bread were then baked under a high heat of 200⁰C. Noticed how the cheese oozed out of the bread? This is indeed very addictive & I reckoned that you simply can’t stop after eating one! 

Chef Armstrong came up with 2 desserts, “Rhubarb & Chocolate Fool” & “Grilled Lemon Loaf with blueberry compote, mascarpone & mint sugar”
“Rhubarb & Chocolate Fool” used Loaf’s Threesome chocolate cake & transformed them into salivating dessert. It is paired with rhubarb (cooked in orange juice), whipped yoghurt cream & finally drizzled with Butterscotch sauce. There is a well balance of sweetness from the cake & tart from the rhubarb & whipped yoghurt cream.
Not hard to guess the ingredients of the second desserts, “Grilled Lemon Loaf with blueberry compote, mascarpone & mint sugar”. He simply used Loaf’s perfect Lemon Cake & char-grilled on both sides of cake. Pairing with blueberry compote (cooked in red wine!), a spoon of mascarpone & generous sprinkle with the mint sugar. This is my first time seeing cakes being char-grilled, it looked really pretty with the grilled marks =) I love the mint sugar as well, very refreshing taste as you bite into the mint!
Salivating at Chef Armstrong’s creations? Do hop over http://www.loaf.co.nz/recipes to check out on more of his recipes. I would like to take this opportunity to thank Priscilla, Farah & Ola from Mutant communications for the invite to this fabulous event with Chef Armstrong. I did learn a few tips from him & is looking forward to any future events.