Wine Connection Cheese Bar

Wine Connection was definitely the place to be in Singapore this Valentine’s Day.
Most tables were pre-reserved for loved up couples, ladies carrying rose bouquets and nervous first dates.
This was also where I was taken for my Valentine’s date – no roses for me though just lots of cheese, cheese, cheese and wine, what more could you want?!

Located on Robertson Quay, Wine Connection is the perfect escape for expats, or locals, wanting to pass on the noodles and rice for one night and try some European culinary delights.
Consisting of three bars in total, Wine Connection is made up of a wine shop (the cheapest one I’ve found in Singapore so far), a buzzing tapas bar and, my personal favourite, the cheese bar.
AJ surprised me with a booking in the cheese bar and as we took our seats with an old wine barrel as a table it felt like we had been transported back to Paris for the evening…oh la laaa


The cheese menu is split between hard, semi-hard, soft, blue and goats cheeses with all but one of the cheeses coming from France.
We went for one of each type which was served to us with condiments and a selection of breads – there is an option for cold meats as well.
I washed this all down with a glass of South African Cabernet Sauvignon.
The perfect date restaurant with a calm and relaxed atmosphere and a touch of Parisian chic.
You can find more details about Wine Connection here.
What did you do this Valentine’s Day?

Mulled Wine

Celebrate the festive season in style with some homemade mulled wine – perfect to share on a cold winters evening and it leaves a Christmassy aroma in the kitchen!
Mulled wine recipe - 01
Ingredients:
100ml orange juice
100g dark muscovado sugar
1 cinnamon stick
1/2 an orange, sliced
1 bottle of red wine

Place a saucepan on a low/moderate heat and slowly mix the orange juice and sugar together.  Once they have mixed together add the cinnamon stick and sliced orange and leave on a moderate temperature for about 10 minutes.

Now the important part – adding one bottle of red wine.  This doesn’t have to be expensive and is open to grape varieties.  I often use supermarket’s own wine brands and tend to go for a Cabernet Sauvignon.

Once the wine has been added, leave to heat up on a moderate heat and serve warm.