Wild Honey is all about the most beautiful breakfasts in the world. All Day. Everyday. We are always busy experimenting with new ideas and ingredients to bring you the best brunch in Singapore. This week our featured new dish is a classic and classics never go out of style. Morning through to the evening, this is one that you will surely love and have you coming back for more.
On The Menu
Classic Steak Frites
Featuring premium grade 250g Australian grain fed sirloin, a generous pile of crispy, piping hot shoestring fries and unlimited amounts of yummy sauces to choose from – Béarnaise, Chimichurri or Garlic Herb Butter.
The Classic Steak Frites will form part of the permanent menu and All Day Dinner dishes that will debut at Wild Honey Scotts Square from next Thursday April 28th onwards.
All Day Dinner comes to Scotts Square
April 28th 2017
Indulge in the Wild Honey Afternoon Tea Set
Every Afternoon from 3pm – 6pm*
Everyday at Scotts Square including weekends
*Monday – Friday at Mandarin Gallery
Wild Honey now at Pavilion KL
Featuring our distinctive interiors, plush furnishings and original artwork Wild Honey Pavilion is a striking addition to the food scene in KL.
You’ll find all your favourites like the Norwegian, I Love New York, Canadian pancakes, Brittany French Toast, Flinders Lane as well as a host of new dishes we created especially for KL.
While we are not Halal certified, we don’t offer pork on this menu. However, you’ll find a range of inventive dishes featuring the very best of certified Australian Beef, Lamb & Chicken.
Sunday 14th May
Our favourite Pavlova
- Have eggs that are very fresh and are resting at room temperature. We like large NZ organic eggs for this.
- Reserve the egg yolks to make a custard or scramble eggs the next day.
- Your utensils also need to be very clean and free of oil.
- Oven temperature is critical. Know your oven and experiment with the best way to get the best result for your pavlova.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Skill Level: Easy/Medium
This recipe is for one large round pavlova.
When serving more than 6 guests we double the recipe and adjust the cooking time.
4 egg whites
pinch of sea salt
250g castor sugar
2 level teaspoons cornflour
1 teaspoon white wine vinegar
few drops pure vanilla essence
300 – 500ml whipping cream
Strawberries, raspberries, kiwi fruit or other topping of your choice
We like to add some fresh made passionfruit jam into our whipping cream and then dress with raspberries or mango and shredded basil. We have also done it with baked rhubarb, plums and rosewater finished with pistachios, Persian fairy floss and added a little bit of rose pink colouring to the pavlova for a pretty pink effect.
Preheat oven to 180C
Line a round baking tray with baking paper cut into 20 – 25 cm diameter.
Beat egg whites and salt together until stiff peaks form. At this point add the sugar gradually – about a third at a time in a steady stream – continue beating. Finish adding in the sugar, beat until the meringue is very thick and shiny.
Slow the beaters down to a walking pace, gently sprinkle in the corn flour, vinegar and vanilla essence. Continue to beat until fully incorporated especially the corn flour.
Pile the meringue onto the lined baking tray smoothing the sides and flatting the top but not too much. The meringue will expand so don’t take it too close to the edge.
Pace in the middle rack in oven & lower the temperate to 150C. Cook for 30 minutes. Reduce the temperature again to 120C for a further 45 minutes. Turn off oven and leave inside the oven until completely cooled.
Once cooled and you are ready to serve, gently slide the pavlova onto a serving plate. Dress the pavlova just before you are about to serve it.
To dress there are plenty of ways to do this – whipped cream with strawberries and passionfruit pulp are traditional
Whip up the cream until it is firm (you can do this ahead of time and store covered in the fridge)
Dress with your fruit or other decoration.