Summer.

Its that time of the year again, approaching the middle of the year.

Normally times like these are associated with a lot of happiness, joy and hope that comes with longer days and sunnier moments. The feeling that winter has finally truly ended and flowers of spring have well and truly bloomed into its full glory. The coldness and humidity of spring that is slowly but surely displaced by dryness and sunlight.

Not to mention the wonderful produce that are summer berries which are really only widely available around this time. The whole idea of eating strawberries with cream under summer sunlight and moderate temperatures is so rustic and traditional English at heart. I can imagine most dessert chefs have summer as their favourite season, for the season opens up a whole new space of ideas for fruity, sweet and berry-tart desserts.

Alas, I am no longer located in that wonderful nation. All the above are merely thoughts in my head, daydreams and borderline delusions as though someone in denial regarding his whereabouts.

But that does not stop me from feeling what I would have felt if I was there now. Somehow my body clock has quite tightly tuned itself to the seasonal calendar. It is something that should have been rewired to where I am permanently located now, but it is also something that I refuse to unwire for fear that I would lose the seasonality clock that can never be regained.

It is important not to overrate things; after all, almost everything that we do and are passionate about are overrated by other people. Nevertheless, one must also not forget the importance of feeling the simpleness of joy and personal, 'guilty pleasures' if you like to call it.

If winter was the time to be more reserved and reflect deeply on thoughts, philosophies and ideas, then summer is the time to break out, open up and bask in the light of sun, greens of grass and bluest of skies; where nothing else matters.

Pear soup.

Bosc pears.

Lemon zest / juice.

Cardamom. (love this little spice!)

Cinammon.

Star anise.

Cloves.

Honey.

Sugar.

Some white wine, highly optional.

Gelatine sheets.

I'll tell you what is.

Free will is true happiness.

Never let culture or popular belief put you off. Be proud to be indie, to do the things that you like, no matter how awkward or how weird society looks at you.

Because you are already part of society and no one can refute that. Society is diverse, and it should be so.

Common sense will always prevail.

Butter is healthy. So are ice blended stuff.

I really need to get a haircut now.

Somehow the weather/temperature/humidity of this country makes certain types of cuisines feel bland or not at its best. I guess its only natural for it to be that way; a nation's cuisine is typically associated with its culture and hence its weather/season.

Here are some combinations which I feel are truly matchmades in heaven:

1) Lemon butter with thyme and any grilled fish.
2) Rosemary and garlic with any roast meat.
3)

Ok maybe I will write more about this next time.

Unhealthy food is unhealthy. Comfort food is healthy.

Less processed food the better. Of course, freshness is the number one key to a healthy meal. The more it has been prepared by a human hand with traditional methods, the better. The less it has been prepared by a machine in an industrial factory, the better.

I have this sort of raw idea of a lychee lemongrass sorbet with lime fizz but I'm not sure if fresh lychees are in season now and I really don't wanna use canned lychees. Although they may taste better and have a more concentrated flavour.

As for the sorbet, since I do not have a sorbet or ice-cream maker, it has to be done the "amateur" way. 

Speaking about sorbet, the closest "natural" texture nature has to offer is the watermelon. The reason why its good during hot weather is not because of its sweetness, its flavour or its fragrance; but its indescribable texture that truly mimics the reason why sorbets and granitas are so wonderful during hot summers.

The same goes to what makes the SS15 cendol so wonderfully good. Its the texture of the crushed-and-then-reformed ice in a very messy crystally way, crushed by your teeth that you would mistakenly describe it as "crispy". Its not crispy, but then again there's no other word in the dictionary that can describe it.

This country's weather makes for an interesting array of satisfying and inspired cold mouth-washers.

Some inspiration.

Confit of Duck Leg, Smoked Duck Breast, Pan Fried Duck Liver, Red Cabbage in Textures.
Source: Costes restaurant @ Budapest.


This is just class.