•  1/2 cup heavy cream, heated to 45 deg C
•  12g fresh yeast
•  2 Large Eggs (+1 yolk for egg-wash/shine)
•  1/2 tsp or 2 pinches of sea salt
•  4 cups all purpose flour
•  100grams cheese, finely shredded (optional)
•  200g unsalted butter, softened
•  1 tsp sugar (to activate the yeast)
•  50g bacon bits (or pork cracklings if you can find/make them)
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• Topping
• Extra 30grams cheese, finely shredded (optional)

1. Step 1
   In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
2. Step 2
   Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
3. Step 3
   Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
5. Step 5
   Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
6. Step 6
   Put pan in a cold oven, set to 200 deg C and bake for 22 minutes. Until scones or pogacsa are nicely browned on tops and bottoms. 
7. Step 7
   Let it cool completely and (optional to store in airtight container).
8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

We went to the Singapore Botanical Gardens today, and next to it is a lovely restaurant called Relish by Wild Rocket. This is where Chef Willin Low and his team serve up Modern Singaporean (Mod-Sin) cuisine with a gourmet twist. I ordered one of Relish's standout menu items: the Mushroom and Cheese Burger.

But first, let's explore the story behind Relish by Wild Rocket. Chef Willin Low's culinary journey began at his first restaurant, Wild Rocket, which opened in 2005. There, he gained a reputation for his innovative Mod-Sin cuisine, which blends traditional Singaporean flavours with modern cooking techniques. With Relish, Chef Low aimed to create a more casual dining experience without sacrificing the gourmet quality that he is known for.

Now, onto the star of the show: the Mushroom and Cheese Burger. This burger is a true masterpiece of Mod-Sin cuisine, showcasing the unique flavours and ingredients that make Relish by Wild Rocket so special. The burger features a succulent patty made from quality meats and enhanced with flavourful seasonings. But what sets it apart are the carefully chosen toppings: a variety of mushrooms prepared in different ways, perfectly paired cheeses, and creative garnishes like pickled onions and arugula.

But the Mushroom and Cheese Burger is more than just a tasty meal – it embodies the culinary philosophy that Relish by Wild Rocket is known for. Chef Low's approach to Mod-Sin cuisine is all about using fresh, locally sourced ingredients and elevating traditional dishes with modern techniques. The Mushroom and Cheese Burger is a perfect example of this, with its creative flavour combinations and attention to detail.

So let's deconstruct this burger and explore its components. The mushrooms are a key part of the dish, and Relish by Wild Rocket uses a variety of them: shiitake, oyster, and portobello, to name a few. Each mushroom is prepared in a unique way to highlight its flavours and textures. The cheeses are also carefully selected, with options like smoked cheddar and gouda that complement the mushrooms perfectly. And the patty itself is a work of art, made with high-quality meats and seasoned with a blend of spices that bring out its natural flavours.

Of course, no meal is complete without some delicious sides and drinks. At Relish by Wild Rocket, you can choose from a variety of appetizers and side dishes that pair perfectly with the Mushroom and Cheese Burger. Don't miss out on the truffle fries or the crispy onion rings! And to wash it all down, try one of Relish's craft beers or refreshing non-alcoholic beverages.

But it's not just the food that makes Relish by Wild Rocket such a special dining destination. The cozy and stylish atmosphere of the restaurant, combined with the attentive and friendly service, create an unforgettable dining experience. And for foodies, that's what it's all about – the chance to savour unique flavours and enjoy a relaxing and enjoyable meal in a welcoming environment.

It is a bit on the pricey side for this Mushroom and Cheese Burger ($23) at Relish by Wild Rocket, but I really think it is a must-try for any foodie visiting Singapore. With its creative flavours and attention to detail, it's a true masterpiece of Mod-Sin cuisine. But don't just take our word for it – head to Relish by Wild Rocket and try it for yourself. 

The Ultimate Mushroom and Cheese Burger Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 burgers

• 8 oz (225g) mixed mushrooms (such as portobello, cremini, or shiitake), sliced

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 1 lb (450g) ground beef (or your choice of meat)

• Salt and pepper, to taste

• 1 tbsp Worcestershire sauce (optional)

• 4 slices of your preferred cheese (such as Swiss, Gouda, or blue cheese)

• 4 burger buns (brioche, sesame, or your choice)

• 4 leaves of lettuce (romaine, butter, or arugula)

• 1 large tomato, sliced

• Optional toppings: caramelized onions, avocado, or pickles

• Optional condiments: mayonnaise, mustard, or ketchup

Ingredients:

For the Mushroom Topping:

For the Burger Patties:

For the Cheese:

For Assembly:

Instructions:

Prepare the mushroom topping: In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown. Season with salt and pepper, to taste. Set aside and keep warm.
Shape the burger patties: In a mixing bowl, combine the ground beef, salt, pepper, and Worcestershire sauce (if using). Mix until just combined – do not overmix. Divide the mixture into four equal portions and shape each into a burger patty.
Cook the burger patties: Preheat a grill, grill pan, or skillet over medium-high heat. Cook the patties for about 4 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheese on top of each patty, allowing it to melt slightly.
Toast the buns: While the patties cook, toast the burger buns on the grill or in a toaster until lightly browned.
Assemble the burgers: Spread your choice of condiment on the bottom half of each bun. Layer a lettuce leaf, a tomato slice, the cooked burger patty with cheese, and a generous portion of the mushroom topping. Add any additional desired toppings, and then place the top half of the bun on the assembled burger.
Serve and enjoy: Serve the mushroom and cheese burgers immediately, accompanied by your favourite side dishes and beverages.

Feel free to customize this recipe to suit your taste buds by experimenting with different types of mushrooms, cheeses, and additional toppings. Enjoy your delicious and juicy homemade Mushroom and Cheese Burger!

The aromatic flavour bases of France are called mirepoix, sofrito, and duxelles.

• Mirepoix: It consists of diced onions, carrots, and celery, usually in a 2:1:1 ratio. It's commonly used in French cuisine as a base for soups, stews, and sauces.

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• Sofrito: This is a mix of diced onions, garlic, tomatoes, and sometimes peppers, which is commonly used in Mediterranean cuisine, including French cuisine, as a flavour base for dishes such as paella and ratatouille.

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• Duxelles: It is a mixture of finely chopped mushrooms, onions, and shallots cooked together with butter and herbs. It's often used in French cuisine as a flavour base for meat dishes, sauces, and stuffing.

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The aromatic flavour bases of Catalonia, a region in northeastern Spain, can vary depending on the specific dish, but some common ingredients include:

• Sofregit: a mixture of sautéed onions, tomatoes, and garlic, often used in rice dishes, stews, and sauces.
• Samfaina: a vegetable stew made with eggplant, zucchini, peppers, onions, and tomatoes, often used as a side dish or as a base for meat dishes.
• Picada: a paste made from toasted nuts, bread, garlic, and herbs, often used to thicken and flavor sauces and stews.
• Escalivada: a dish made with roasted peppers, eggplant, and onions, often used as a side dish or as a base for other dishes.
• Allioli: a garlic mayonnaise made with olive oil and garlic, often used as a condiment or as a base for sauces.

India has a rich culinary heritage with many aromatic flavour bases used in its cuisine. Some examples of aromatic flavour bases in Indian cooking are:

1. Garam masala - a blend of spices such as cumin, coriander, cinnamon, cardamom, and cloves, used in many Indian dishes.

2. Tadka (tempering) - a technique of frying whole or ground spices, such as mustard seeds, cumin seeds, and curry leaves, in hot oil or ghee, which is then added to a dish for flavour and aroma.

3. Curry powder - a spice blend that typically includes turmeric, cumin, coriander, and other spices, used in curries and other dishes.

4. Onion, garlic, and ginger - these aromatic vegetables are commonly used as a base for many Indian dishes, providing a strong flavour and aroma.

5. Tomato and green chili - a flavour base used in many North Indian dishes, providing a sweet and sour taste along with heat from the chili.

These are just a few examples, as there are many different spices and ingredients used in Indian cuisine to create delicious and aromatic flavour bases.

The aromatic flavour bases commonly used in Guangdong (Cantonese) cuisine in China include:

1. Scallions
2. Ginger
3. Garlic
4. Shallots
5. Chilies
6. Star anise
7. Five-spice powder
8. Hoisin sauce
9. Oyster sauce
10. Shrimp paste

These ingredients are often used in combination to create complex and rich flavours in Cantonese dishes, such as stir-fries, braised dishes, and soups.

The aromatic flavour bases of the American South typically include the "holy trinity" of onions, celery, and green bell peppers. This flavour base is used in many classic Southern dishes such as gumbo, jambalaya, and red beans and rice. Sometimes, garlic and tomatoes may also be added to this base to enhance the flavour profile. In Creole cuisine, this flavour base is often referred to as the "holy trinity," while in Cajun cuisine, it is known as the "holy trinity" with the addition of garlic, which is referred to as the "Cajun trinity."

The aromatic flavour bases of Puerto Rico are known as sofrito, which is a combination of ingredients that typically includes onions, garlic, green bell peppers, cilantro, and culantro (also known as recao), as well as tomatoes, achiote (annatto) seeds, and sometimes other herbs and spices. Sofrito is used as a base for many traditional Puerto Rican dishes, including stews, beans, rice dishes, and sauces.

The aromatic flavour bases of West Africa vary depending on the region and country, but some common ingredients include:

1. Onions
2. Garlic
3. Ginger
4. Scotch Bonnet peppers or other hot peppers
5. Tomatoes
6. African nutmeg (also known as ehuru or calabash nutmeg)
7. Smoked fish or meat (such as smoked turkey or fish)
8. Palm oil
9. Stockfish (dried and salted cod)
10. Locally grown herbs and spices like thyme, basil, and curry leaves.

These ingredients are often used together in stews, soups, and sauces to create complex and flavourful dishes that are unique to West African cuisine.