June 12, 2014
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All the cooking I’ve done recently has consisted of either slapping some steak onto a pan or tossing together fridge food to be microwaved – which is to say not much cooking at all. Things have changed, among which newly developed food intolerances, but that’s a story for another day.
It was hence a pleasure being invited down to the World Wide Fund for Nature (WWF) “Pick The Right Catch” Cooking Workshop at TOTT to get my elbows dirty in cooking grease again. This week, from 8 – 15 June, the WWF is celebrating Singapore’s first sustainable seafood festival by encouraging responsible seafood consumption.
Considering how Singaporeans eat over 140 million kilogrammes of seafood a year, simply choosing Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) certified seafood will certainly have a massive impact on the world’s oceans. To make shopping decisions for home cooks easier, the WWF has even created a free and printable Singapore Seafood Guide in English and Mandarin. Just purchase seafood on the green list and we’ll all be doing our part in supporting sustainable seafood.
We had Executive Chef Lucas Glanville from Grand Hyatt Singapore bring us through three recipes he’d created that features sustainably-farmed seafood. I’d been paired up with Victoria from HungryGoWhere and were secretly high-fiving each other when we saw that all the ingredients had already been prepped in neat plastic containers. And washing up? What washing up?
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