Margaret River beckons with its unique landscape, rich gourmet offerings, and the colourful characters that make the place what it is today.
Dining
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STRESSED over christmas menu planning? Imagine the intense pressure that chefs go through to create the most lavish dos. epicure got six top chefs in the industry to dish about the MOST memorable parties that they have cooked for.
There’s nothing quite as mouth-watering as a plump, glistening unagi nestling atop a bed of fragrant rice.
Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
With top toques from Europe and an imaginative mixologist, this year’s Chefs with Attitude promises to be an extravagant affair.
There is life beyond classic Caesar salads and everyday greens. These think-out-of-the-box creations get our vote of approval.
From ramen to wagyu, and shochu to sake, Oishii Japan 2013 brings some of the country’s best gourmet purveyors to town in October.
To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
With its tangy curd and buttery shell, this petite treat packs a punch in every bite.