Club Chair: Anita Goenka

A recipe is a story that ends with a good meal.

The IWA Gourmet Goddess Club is a club for food enthusiasts. It is a heaven for foodies where we exchange ideas and recipes with like-minded food lovers, people who are passionate and simply love food.

As we all know great friendships can develop over shared meals, so come join us on this culinary journey of different cuisines from around the world.

Typically, the Club hosts an event once every 2 months.  We had some very exciting events throughout the year with lots of learning and tasting involved. 

We had a dessert making and tasting workshop. Easy to make recipes of Sticky Toffee Date Pudding and Creme Brule kickstarted the GGC session this year.

We had an event to celebrate the mango season. Members were asked to each prepare a dish with mango as the key ingredient. We shared some great recipes and played some fun games.

GGC joined hands with CHC to conduct a hands-on learning and potluck Diwali event. Rangoli making and DIY gifts for Diwali were some of the highlights. Members enjoyed the games and also won lots of prizes.

IWA was very fortunate to be a part of the prestigious event called Lisha Curry Fiesta and made it to the Singapore Book of Records for preparing 200 different types of curries.

The last event of the year was on Gut Health. Very informative session on how to take care of our gut and all about the advantages of probiotics.

We are waiting to line up events for 2020, so please watch out here for future events.

Food for thought-  Don't use butter or olive oil for high-temp cooking ― instead, use an oil with a high smoke point (like peanut or vegetable oil "Never put olive oil or butter in a super-hot pan ― it will burn very quickly (or worse, catch on fire). This is because they both have low smoke points, meaning they can burn very easily. Instead, use vegetable or peanut oil anytime you're cooking with high heat to prevent it from burning and giving your food an off flavor."

To make leafy greens last longer, wrap them in damp paper towels and place in a sealable plastic bag before storing.