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From the Burpple community

I absolute enjoyed this class. We made a delicious Focaccia, white tin bread and Fougasse.

Dean is an excellent teacher. He was knowledgeable and answered all questions with humour and science. His stories, anecdotes explanation on the history of breadmaking made the session that much more special and personal. With a few tips on his unique kneading technique, he absolutely destroyed the myth that kneading bread is only for the stout and strong. Each person was given a chance to throw water into and steam up the oven... I found this very exciting!

Dean and his assistant Ms Jay were so generous and kind. They took excellent care of us and kept us well fed and watered with delicious salads, quiches, pastries, wine, juice and caffeine.

2 thumbs up... I would highly recommend this class and look forward to attending more classes.

Thank you Dean and Jay!

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.
an invite by @burpple, hosted by chef Terri-Anne of @CarrotsticksandCravings and venue sponsor @brettscheiders' Baking & Cooking School
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fret not, good folks at @themeatclubsg delivers restaurant quality, MSA (Meat Standards Australia) graded and never frozen australian beef and lamb direct to your door.

yes, never frozen because already pre-portion and then cryovaced in australia, minimising if not rule out any contaminant exposure on its long journey to you. that's how.

then pick up a copy of chef Terri-Anne's (@CarrotsticksandCravings) first cookbook My Creative Kitchen for a fantastic recipe on spicy grilled eye fillet with salsa - you really want to know the spice rub because the taste is so totally legit.

good meat, good recipe and you're guaranteed a great dinner all at the comfort of your home. get started with your first meat pack and save $10 on your first order at when you quote "BURPPLE". plus they don't a brick and mortar shop, so means more savings and quality that can pass back to us consumers. sweet!
a @burpple invite, hosted by @carrotsticksandcravings, meat by @themeatclubsg and venue sponsor @brettscheiders' Baking & Cooking School

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Conducted by Terri-Anne (@carrotsticksandcravings), the class was really easy to follow even for a noob like me.
Together with @fishdontpee, I managed to whip up 2 meat dishes and this was my personal favourite of the night: Spicy Grilled Tenderloin with Salsa. Terri-Anne's simple marinade was more than sufficient to bring out the best of the eye fillet, the 'lazy' muscle from the loin beef. The Meat Club's (@themeatclubsg) high quality meat was indeed helpful in making the cooking process so much easier. The refreshing tangy salsa sat so well with the smoky yet juicy beef tagliata and also gave the dish a vibrant colour. Paired with a glass of Aldridge Estate Shiraz Cabernet from Wine Family (@winefamily), the entire meal was splendid.


Now you can save on the hundreds from dining at fanciful restaurants when you can prepare your own steak fillets at home. Using the step-by-step recipe guide by Terri-Anne Leske from Carrotsticks & Cravings and prime cuts from The Meat Club, you are on your way to beef heaven.
Pictured is the Spicy Grilled Tenderloin with Salsa that uses The Meat Club Eye Filet and a spice rub that complimented so well with the cut. The salsa instantly lifts your spirits with the vibrant colours and brings about a heat from the chilli.
Many thanks to the people who made this event possible: @brettschneiders @globalbaker @bakerandcooksg for hosting the venue, @carrotsticksandcravings for the excellent tutelage, @themeatclubsg for supplying the prime cuts of meat, @winefamily for the fine wines and @burpple for the invite.
Brettschneider's Baking & Cooking School
Address: 1, Greendale Avenue, Singapore 289495 #yoursingapore #visitsingapore #singapore #burppleSG #burpproved #buzzfeast #buzzfeedfood #cafehopping #cafesg #brettschneiders #globalbaker #bakerandcooksg #carrotsticksandcravings #themeatclubsg #winefamily


As Brettschneider's is a subsidiary of Baker & Cook, Baker & Cook (very) generously provided their stellar selection of sweet treats as dessert after we were done cooking (and of course, eating). This fruit tart was simply smashing, the crumbly base (which I suspect consists of digestive biscuits and lots o' love) holding in the light-as-air and seductively sweet whipped cream which stole my heart (and dessert stomach).

The array of sweet and slightly tart fruits served as the crown jewel, being sweet enough to bring satisfaction while being sour enough to keep the tart from straying into 'diabetes warning' territory. If you'll excuse me, I'm going to find the nearest Baker & Cook to clean it out of these terrific fruit tarts.

Once more, my most profound gratitude goes to the Terri-Anne of, The Meat Club, Brettschneider's Cooking School, Baker & Cook, Wine Family and of course, Burpple for this unforgettable cooking class!