David Beckham makes sugar-free mulled wine for his wife Victoria for Christmas
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SINGAPORE – In a special virtual appearance as part of Marina Bay Sands’ festive season campaign, Sands Global Ambassador David Beckham gave us a sneak peek of the mulled wine he made for his family.
The event, held at the state-of-the-art Hybrid Broadcast Studio at Sands Expo & Convention Centre, saw Beckham speak of his love for cooking and new hobbies that include beekeeping and gardening. The self-professed foodie even shared a video of himself making mulled wine using a recipe from his friend and celebrity chef Gordon Ramsay.
In the live telecast, Beckham made two types of mulled wine in the kitchen: “Firstly, I got the recipe from Gordon Ramsay for this one. And I've also made a sugar-free one for my wife. So this is one for me.”
If you would like to replicate Ramsay’s mulled wine recipe, we reckon you could try this at home. But hey, we understand that it’s going to be a lot of work, so we suggest you head over to Ramsay’s restaurant, Bread Street Kitchen at Marina Bay Sands, and order over the counter, alongside other yummy festive offerings such as Seared scallops, crispy prawns & cauliflower and Tamarind spiced chicken wings.
Instructions:
Pour the wine and port into a large pan and gently warm through
Stir in the sugar until fully dissolved then add the spices
Warm through for 5 minutes, being careful not to let the wine boil
Serve warm (the optimum temperature is 55°C is using a kitchen thermometer), ladled into heatproof glasses
Alternatively, if you have time or want to make ahead, remove from the heat and allow to infuse for up to 2 hours to deepen the flavours. Strain the wine into a clean pan and discard the spices, reheat gently to serve
Tips: You can vary the spices as you like, try adding lemongrass, cardamom or even liquorice depending on what you have.
Serves 4-6
750ml good quality red wine
150ml ruby port
125g soft brown sugar
2-3 star anise
½ tsp cloves
3 bay leaves
2 cinnamon sticks, broken in half if large
1 thumb-sized piece fresh ginger, roughly chopped
1 orange, cut into segments
Speaking from his home in London, Beckham also engaged in lively banter with members of the press and Chef Tetsuya Wakuda of the two-Michelin-starred Waku Ghin, one of Beckham’s favourite restaurants on property.
Chef Tetsuya’s surprise guest appearance delighted the audience, as he offered a sneak preview of the re-opening of the acclaimed Waku Ghin. The culinary maestro spoke about the origins of Waku Ghin, and what diners can look forward to when the restaurant re-opens its doors soon.
Following Chef Tetsuya’s guest appearance, the evening culminated in a series of star-studded holiday greetings from two other celebrity chefs – Wolfgang Puck and Daniel Boulud – from halfway across the globe. Celebrating the 10th anniversaries of CUT and db Bistro & Oyster Bar, both Wolfgang Puck and Daniel Boulud thanked their Singapore teams for a decade of excellence and dedication. Quipped Chef Puck, “I feel like I should be an honourary citizen of Singapore. To me, Singapore is my favourite place.”
As part of Marina Bay Sands’ festive campaign, we’re seeing some fabulous line-ups both for Christmas as well as New Year’s. Mains at db Bistro & Oyster Bar is offering the Lobster bisque as part of the bistro’s Christmas menu (available 24-26 Dec), while the Filet Mignon Rossini is offered in both db bistro’s Christmas and NYE menus. The lobster bisque is a must-have; the creamy dish is served with flavourful chive, potato and celery to bring out its seafood flavour.
For those with a sweet tooth, head over to Lavo Singapore for their 20 Layer Chocolate Cake, their version of the Chocolate Devil’s Food Cake that’s topped with rich peanut butter mascarpone; as well as the Oreo Zeppole, a double-stuffed, malted vanilla milkshake.
You also can’t go wrong with cocktails at Spago. For the whole month of December, Spago Bar and Lounge will launch the “Weekday Bubbly Festive Treat” – where guests can enjoy free-flow champagne, beer, wine (red and white), for S$95++ per pax from Mon-Thurs, from 2pm-6pm.
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