Food Features | epicure Magazine

Local finesse

Experience local favourites as well as fusion creations at The Clifford Pier.

Savory stories

Experience food and history as they come together in STORIES: A Pop Up Restaurant by My Private Chef.

A river runs through it

Margaret River beckons with its unique landscape, rich gourmet offerings, and the colourful characters that make the place what it is today.

December 2013 subscription promotion

Subscribe to epicure magazine: save up to 30% and stand a chance to win Kenwood’s kMix Blender worth $299.

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.

Ingrained in the culture

Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.

Royal revelry

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.

Coming out of its shell

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.

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.

Features