𝐬 𝐚 𝐫 𝐚 | buttermilkpantry

💈Bakebox Notice💈 It’s been awhile since the last bake box and @dear.nesuto and I have been working hard on this collab over the last year to bring you a box just in time for the holiday season. 🥳 This Madeleine and Financier box includes a mix of 6 items. We wanted to showcase flavours that represented us both whilst moving away from the usual flavours of chocolate and matcha which you might have expected to see. Using premium ingredients like Madagascan vanilla bean pods, Isigny St Mere butter, specially imported Tasmanian honey and @reverencecoffee beans, we hope to bring you a blend of Japanese, French and Australian flavours in this bake box. Orders open tomorrow Fri 8/11 at 12pm on dear-nesuto.com $33/box (inclusive of GST) Link to the website is in my profile for easy access 🫶

[Fukuoka ‘24 Pt 2 - Hits and Misses] This list is slightly different from the first one. It’s a mix of hits and a couple of misses for me. I’ve selected these couple of misses only because they are pretty popular and might appeal to some so I thought to give my 2 cents. Will do a pt 3 on the trip soon. —- #1 & 2 - @pain_stock_tenjin @pain_stock Visited both outlets and if you had to pick one bakery to go to in Fukuoka, let it be this. Highly recommend their famous mentaiko baguette that’s usually stored behind the cashier. They offer half and full size and I recommend getting the full because it’s delicious. #3 - @rec_coffee Tried a few different coffee spots but Rec’s autumn blend ice latte was my fav. Sadly, depending on the barista, the quality may differ. I had one really good cup during the trip and 2 alright ones. #4 & 5- @i.m.donut The infamous donuts that has queues there apparently 1-2hrs long in Tokyo. Their Fukuoka branch was around 30mins. It’s interesting, but not my cup of tea. It’s soft and moist and not sweet (borderline bread with a touch of sugar as opposed to dessert). The texture was also kinda “kueh” like. If you enjoy this texture you can give it a try. They have plenty of flavours and it’s pretty easy to eat as they aren’t too sweet. #6 & 7 - @numbershot_tenjin An izakaya that’s kid friendly and has tasty small dishes. Their toast is a popular item and it’s a fun snack, as for the cat potato salad, it’s cute but the wafer gets soft rather quickly. Their roast mushrooms and other items were good. #8 - @trufflebakery You can ask for their popular white truffle shio pan to be served warm. It’s soft fluffy and aromatic but I wished it was more buttery as it was lacking that crispy base. Personally not a fan of this due to the overwhelming truffle aroma but some might enjoy it. #9 & 10 @nishidoripudding This hole in the wall shop sells a delicious caramel pudding. The burnt caramel aroma offsets the rich creamy pudding base making it a great snack. #11 & 12 - @greenbeantobar_chocolate Delicious award winning chocolate bars that really delivers on the described bean flavour profile. Not cheap but it’s worth the splurge.

[Fukuoka ‘24 - Highlights Part 1] Quite a few people have asked me to save my stories to my highlights but as there were way too many stories, I decided to do a post of some of the highlights of the trip. This is a list of a few spots that I had enjoyed dining at (especially with a baby in tow) Let me know in the comments if you want a part 2 #1 - @daimyosoftcream_jp My go-to soft serve spot in Fukuoka. Smooth refreshing milky soft serve that is creamy and full of flavour but isn’t too heavy. I had the black sesame vanilla swirl which was their current special but the regular is great too. #2 - @ringoapplepie A apple pie with an extremely flaky and puffy pastry encasing a vibrant apple compote and smooth custard. #3 - @ganso_hakata_mentaiju This place focuses on mentaiko and if you are in Fukuoka and want to enjoy its speciality -mentaiko, then it’s definitely worth a visit. Would recommend trying the Tsukumen as well, it was really flavourful. #4 - @age.3_hakata I was expecting to be underwhelmed by this viral item but this was really enjoyable. We found shelter from the rain and tucked into this crispy fried shokupan filled with fresh whipped cream and strawberries + choc sauce. It’s simple and not mind blowing, but I enjoyed it as a treat (wished there were more strawberries though). #5 - TOFFEE - Tenjin (Miharatofu) This cafe focuses on soy products but this item in particular was interesting - a frozen tofu chocolate. I had it frozen as per recommended and it was a bit too hard to enjoy but, once thawed to fridge temp, it has the texture of nama choc. It made for a fun treat. #6 - @tachinomielgyo_haruyoshi Stumbled upon this new izakaya and the food was great. The pork knuckle was the highlight - simmered, flattened, fried and grilled to perfection served w/ ponzu. Tender fattiness with a crispy skin in every bite. #7 - Motsunabe Rakutenchi Tenjin Imaizumi So-Honten One of Fukuoka specialities, if you enjoy offal definitely give motsunabe a try. I snuck out alone after the baby fell asleep to have a solo pot of motsunabe for supper. Eng menu here was a little confusing with the big sets highlighted, so use Google menu for more options :)

Exciting news: our collaboration with @buttermilkpantry is here!🤩 . We’ve sourced exclusive ingredients from Australia to create flavours that are sweet, savoury, floral, and roasted—each bite crafted with love just for you. . Savour them at their freshest for the ultimate taste experience, and let us know which flavour wins your heart! 💖 .
With love,
Nesuto x Buttermilk Pantry
.
Order now at www.dear-nesuto.com to secure yours before it’s gone!✨ . . #NesutoisJOY #Japanese #French #Singapore #Sgdessert #SgCakes

✨New Recipe!✨ You know which recipe is up on the usual spots! 🍫 🍰 Pretty glad that I managed to get this edited before going on holiday 😮‍💨 I hope you enjoy the recipe and please do share with me your bakes if you give it a go! Glad to be back in Singapore on a holiday and to plan for an upcoming bake collab ♥️ - #chocolate #chocolatecake #cake #recipe

I was recently invited to the launch of @consorzio_carpegna PDO prosciutto in Australia and it was so much fun learning about the care taken with making this product. From the terrain, selection of salt, breed of pig to the limited quantities produced each year to ensure quality, it was obvious how much care was put into making it. With the weather being horrid the last week, I called my friend out for a picnic the moment it was sunny again ☀️ I got a little too excited and made a 3 course picnic with the prosciutto 😂 I tried not to do too much to the produce itself given how good it was as is and below are what I had whipped up: - Whipped lemon ricotta, maple spiced baked pear and prosciutto - Homemade focaccia with pistachio pesto, burrata, oxheart tomato and prosciutto - Homemade brownies with vanilla mascarpone cream and crispy prosciutto I’ll save the recipes and steps for what I had whipped up in my highlights for those interested :) —— #ad #enjoyitsfromeurope #prosciuttodicarpegna #pdo #eugemham #ham #picnic #summervibes @nerida_mcpherson

What’s your choice of comfort cake? For me it’s a slice of moist fluffy chocolate cake with a smooth creamy chocolate coating that fills me with childhood nostalgia. Nothing really beats the classic 🍫 🍰 for me :) - #chocolate #chocolatecake

(Recipe ⬇️) @finefoodexpo had sent me a PR pack of their products recently and I couldn’t resist whipping up a drink! The expo is on from Sept 2-5 at MCEC Melbourne. If you are someone who works in the food industry, you can register for free to attend this event at finefoodaustralia.com.au —- = Caramelised Honey Foam = 65g honey 165g cream Milk Generous pinch of salt Heat honey on medium low until it deeps into a bronze colour and aroma smells toasty. Add cream and mix to combine. Turn off flame and add a generous pinch of salt and stir to dissolve. You want it to taste like a salted honey. Refrigerate overnight When ready to make the foam, mix equal parts of the honey cream with milk and whisk until light and frothy. = Cold Brew = 35g coarsely ground coffee 350g cold water Mix well and let sit in fridge in an airtight container overnight or for at least 12 hrs. Filter your cold brew (I passed it through a filter paper twice but once is fine). Store in fridge until needed. = Assemble = Pour cold brew over ice and pour freshly whipped cold foam over the top. Finish with a light dusting of cinnamon. Drink straight from the glass to get a sip of both the foam and the cold brew in one go. —— #finefoodaustralia #ffa #ad

Recipe is finally up! It took a while to edit it with me drowning my computer with a whole mug of tea but I finally got it edited! 🥳 Here’s a throw back to all the testing and experimentations that got me to the final product. There are so many types of salt bread/shio pan and many of you shared that your fav is from this bakery called Jayeondo in Korea so I tried making my version of it that soft fluffy and has a crisp base. I hope you enjoy make it as much as I did working on this recipe for you. Recipe is in the usual spots - YouTube and blog :) Link is in my profile 👆🏻 - #saltbread #shiopan #塩パン #소금빵

A Red Velvet version of the ‘Olympic’ muffin because it’s Singapore’s birthday. I wonder if I can tempt the Muffin Man to try this version? 🤔 Steps are pretty much the same as the chocolate lava muffin recipe 2 reels back but I’ve made it into 2 massive muffins instead of 3 smaller ones. Recipe below: Red velvet muffin 50g oil 25g Brown Sugar 30g White sugar 1 large egg, beaten approx 52g 31g Greek yogurt 40g Heavy cream 40g milk/water 1g red food colouring 90g cake flour 8g cocoa powder 1 tsp baking powder (5g) 1/8tsp salt 70g chocolate (I used half dulcey/white half 70%) + more to top Ganache 45g white/dulcey Chocolate 50g Heavy Cream 55g Cream cheese 1/2 tsp vanilla extract — 190C preheat oven Fill each muffin mould with 200g of batter Reduce oven temp to 170C and bake for 30-35mins Leave muffins in pan for 5 mins before transferring to cool on rack Top with chocolate pieces Let cool fully before filling them. To make the filling, heat your cream cheese until soft, add a small amount of warm cream to loosen the cream cheese before adding the rest in, add chocolate in last to allow it to melt. Mix well and let cool slightly. (If you are lazy you can heat up the cream cheese and cream together and then add the choc, allow it to melt and he’s a stick blender to blend it altogether until silky) Cut a hole in the muffin, pipe with cream cheese ganache Enjoy! —- #olympicmuffin #redvelvet #muffin #lava #recipe

*Typo in vid, updated qty below* Have you seen that popular creamy matcha from Chabako Kyoto? Well I have… But I haven’t tried it, so I’m just going to whip myself some instead. 😛😉 I don’t know how they do theirs but I’m making mine in my style based off how the videos I’ve seen of how their drink looks. Whether it’s similar or not, I don’t know, but this is a fun and easy delicious matcha latte to slurp up in the mornings. The key is using a matcha that good enough to drink but not too good as we are cold whisking it. The lack of heat in the preparation means that the bitterness doesn’t come through as much but also the flavour gets muted. So this is a good time to use the less fancy range of your ‘ceremonial’ grade matcha for this. Some suggestions I have would be: @horiishichimeien Seishin no Shiro @marukyu.koyamaen_official Aoarashi or Isuzu The next important thing is… your milk. I used @oatly in this but you can use what you wish. Just remember to use something that froths up well and will give you that lovely microfoam. Unless you plan on adding your own stabilisers to it to help it whip up properly, just pick a good milk with a good body and flavour to it :) Lastly, I add sugar in mine… for 2 reasons - 1. I like a little sugar. 2. It stabilises the air bubbles But it’s honestly up to you to decide ultimately Alright, notes over Ingredients list below, enjoy! 4-6g matcha (I prefer 6, the Kyoto one is lighter in colour) 6g caster sugar 150g milk of choice, barista style Whisk together until fluffy, but don’t over do it. You don’t want an overwhipped firm drink.

As entertaining as the Olympics is to watch, the dang Olympic muffin that’s been all over social media had me distracted and craving for those muffins. 😂 So I decided to make some myself. 🙈 You all had massaged me about the recipe when I made them yesterday so here it is! It’s pretty easy and quick to make so no excuses not to whip some up. I usually use what I’ve got in the fridge, if you don’t have milk you can use water and if you don’t have yogurt you can use mascarpone or just more cream. 😊 Note: This batch makes 3 muffins but the ganache is enough for 6. Muffin Ingredients 50g oil 25g brown Sugar 30g white sugar 1 large egg, beaten approx 52g 31g Greek yogurt 40g heavy cream 40g milk/water 75g cake flour 15g cocoa powder 1 tsp baking powder 5g 1/8tsp salt 55g chocolate + more to top muffins with Ganache 70g 70% Chocolate 90g Cream, warm 7g corn syrup, optional Pinch of salt —- Preheat oven to 190C Whisk wet ingredients together Add dry ingredients and whisk Add chocolate Spoon into lined muffin tray Top with more chocolate Lower oven temp to 170C and bake for 20-25mins Remove muffin from oven. Cool in tray for 5mins and transfer to rack to cool fully. —- Heat cream up, add rest of the ingredients Mix well and set aside —- Cut a deep hole with a knife in the cooled muffins or use apple corer to cut a hole. Fill with cooled ganache and enjoy —- #parisolympics #olympicmuffin #muffin #chocolatemuffin #lava