be it a rub on your proteins or a sprinkle on roasted vegetables, pasta, feta cheese, or even fresh fruits and tofu, is that versatile! we had bread basket and used it as a dip with olive oil and it was amazing. not to mention making this condiment is almost as effortless as magic too - finely crushed (but not powdery) lightly roasted combi of raw nuts of hazelnuts and almonds, sesame seeds, coriander seeds, cumin seeds, cracked pepper, dried thyme and flaked sea salt. nuttiest and most aromatic (just imagine the faint but very welcoming smell of your mala xiang guo)! .

just one of the recipes we learnt from expat Australian chef Terri-Anne of @CarrotsticksandCravings fame at the recent burpple invite to @brettschneiders' Baking & Cooking School and owner of @bakerandcooksg. the very new 1,000 square foot culinary studio (opened in April 2016) is a modern purpose-built kitchen with state-of-the-art kitchen appliances. think Fisher & Paykel, quality English cooking appliances by Kenwood, Japanese kitchen knives by Global, Danish design cookware Scanpan and even down to your serving plates are hand-crafted ceramics by Kevala Indonesia.
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an invite by @burpple, hosted by chef Terri-Anne of @CarrotsticksandCravings and venue sponsor @brettscheiders' Baking & Cooking School
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