the garden slug

step 1: start with some buttery almond fruitcake

step 2: add freshly grated lemon + lime zest

step 3: lots of rum + kahlua between layers

step 4: lots of dense vanilla gelato between layers (keyword here being: lots)

step 5: Ta-dah!

Ok, we lied. It’s six steps, not five. Sorry.

step 6: slice into manageable portions, drizzle w/ Earl Grey orange glaze. Serve.

And, but… just in case you don’t quite feel like making this at home, we have it as a dessert special this weekend. Available from today until Sunday.

… we bring you a step-by-step on today’s soup: oven roasted herbed veges in a rich tomato stew.

step 1: prepare herbed veges for oven-roasting

step 2: tomato velouté

step 3: (for this step, you need fingers made of asbestos) squeeze the roasted garlic, which is by now very tender & sweet & very the piping hot.

those are Joseph Slug’s asbestos fingers by the way.

step 4: Incorporate.

step 5: allow roasted herbs & veges to infuse w/ the velouté. Finito!

Get instant access to more daily specials, soups of the day & unfunny jokes (three times a day!) on Twitter & Facebook.

Photos from our Valentine’s Day dinner last month. Thank you for celebrating what you cherish most with your friends, lovers & partners at our humble li’l diner.

Strawberry & Feta Salad

Greek Lamb steak w/ a parsley & green chilli herb mince

Grilled Thai Lime chicken breast stuffed w/ seared bacon, topped w/ a home-made lightly chilli’ed cream sauce

Grilled Wagyu Steak w/ olive oil & sea salt, topped w/ tender button mushrooms + baked spring vegetables by side

Sweet Trio of heart-shaped Brownie Popsicles, grilled fruit kebabs & deep dark chocolate fudge cake topped w/ a fresh grapefruit citrus creme

And now for a mid-afternoon unfunny joke break!

Sophia Slug walks into a bar… OK I jest. Sophia Slug was at a candy shop getting 3kg of licorice from the self-pick counter for an upcoming event. So many people came by to ask, “Is this very nice?”
Sophia Slug: Ya, very nice.
Many people: How does it taste?
Sophia Slug: Slightly bitter and with spices.
Most of them didn’t buy the licorice.

Joseph Slug was at a hypermart getting tonnes of mayonnaise for another upcoming event.
Cashier Auntie: Ah Boy, what’s this arh?
Joseph Slug: Mayo.
Cashier Auntie: Nice ah?
Joseph Slug: Ya, nice.
Cashier Auntie: Use for what?
Joseph Slug: Anything you like lor.

Ba-dum-ching.

Ok, back to work everyone.

Update: Classes are full. Thank you very much for signing up.

Yup, just like that, no catch. (We’re not the catchy type of ppl anyway, for as long as you’ve known us, right?)

Just another fun-fun event for our slugphiles, brought to you by yours truly. We’ve engaged veteran tutor, self-taught photography enthusiast & fellow slugphile Hansel Tan to conduct the classes. Come learn how to shoot photos like these:

(source)

There will be none of that frou-frou “O, it’s all about having the EYE for it” kind of talk. Hansel takes a systematic, perhaps almost scientific, approach in learning the fundamentals of photography.

Classes will be over 4 hours (2hrs weekday + 2hrs weekend) and there will be 2 runs of the class.

Shooting Like the Pros! – Fundamentals of dSLR Photography
Venue: The Garden Slug
Dates:
• Run 1 — 15 Mar 7-9pm | 20 Mar 3-5pm Full.
• Run 2 — 22 Mar 7-9pm | 27 Mar 3-5pm Full.
Cost: FOC
Light refreshments provided.

This is what you can expect to gain from the class:

Each run/class size will be a maximum of 12pax while seats last.
Sign up by e-mailing us at justask@thegardenslug.com, quicksmart!

p/s:
We are closed today for Lunar New Year celebrations with our families.

Business as usual from 10am Wednesday 17th Feb.

p/s:
Pls note we are closed today 13th Feb and tomorrow 14th Feb for Lunar New Year celebrations with our families.

Business as usual from 10am Wednesday 17th Feb.

OK here’s the deal. You order one tub of Hearty Tarts, we give you a pack of TGS custom-made can’t-find-it-anywhere-else Ang Pows. Deal?

OK lah, you know what, just come up to us and ask if you want some. (Ang Pows, I mean.)

Our theme this year will be a Spring menu, as Valentine’s day falls on the same day as the lunar new year which happens to be symbolic for renewal and as the returning of spring.

Typically Spring menus are bright, zesty, light and colourful. Fruits and herbs are also used in abundance. The focus is on quality produce with minimal rich sauces.

This year we will have smooth & light entertainment with Nathan on vocals & guitar 8pm-8.45pm

The dining area will be kept private, lights romantically dimmed & you will dine with your loved one by candlelight.

Reservations:
Friday Night 12th February 2010
6pm/ 7pm/ 8pm/ 9pm
call 6346-0504 or e-mail justask@thegardenslug.com

Last night at The Garden Slug… Shaun slug walks into the kitchen with a box of Krispy Kreme donuts.  Seeing the familiar polka-dotted box, Joe and Sophia let out a collective 100 decibel , ” WAHHHHHHHHH!!! ” In response to that, Shaun said, ” Nicholina left this for Sharon, I’ll keep it in the chiller for her..”  Joe and Sophia then let out a collective sigh, ” Ohhhhhhhhhh…” But we’re meeting Sharon Slug this afternoon to do the R&D for the new Hearty Pineapple Tarts..  Hehe, will convince Sharon Slug to share her donut stash. :-0  Thank You Nicholina for lugging these precious babies all the way from K.L. !

Gosh, this blog post is oh-so-belated….  Remember our Xmas Kits 2009? ( I know, I know..that was sooo last year.. haha) The kitchen slugs were working close to 20 hours per day watching Turkey TV and stirring stew pots…So, imagine how touched we were when 4 slug fans friends actually came with gifts of love to thank us for our effort. We’re truly floored!

First, Nicholinabrought her dad’s famous roast pork! And gave us Royce Champagne chocolates on Boxing Day… She obviously found our weak spot(s)!

And then, Yvonne came with MANY Xmas stockings of Yuletide sweets [thanks for the pics, Kenny!]

As if that isn”t enough big love, Good ol’ Nicholas and Clare came to cook us Wagyu steaks for dinner!!! Those steaks were delish! I’m sure Sharon slug will second that opinion. Sorry Nick & Clare, that I was running all over the store with steak in my mouth.. Haha.. :-0

Thank You everybody for making us feel like we have made a teeny tiny difference to your holidays. You sure did make a difference to OURS ! May 2010 be a fabulous year for everybody