Food Features | epicure Magazine

A cooke’s tour

It’s 5.30pm on a Saturday at The Atlantic at Melbourne’s Crown Entertainment Complex. The open kitchen is a blur of moving white figures. A faint smell of butter lingers lightly in the air. The staff are anticipating a full-house today in their 300-seat establishment, one of Melbourne’s newest tables. The food is modern European, focusing on seasonal seafood, especially fish.

Spotlight on: Michele Sorrentino

The Michelin-starred chef and owner of Antica Trattoria Botteganova, one of Tuscany’s top tables, tells epicure why he left his restaurant of 17 years to carve a new niche in a little corner of The Goodman Arts Centre here.

Flying the coop

It’s bye bye Melbourne and hello Singapore for Chris Donnellan who brings a touch of Gingerboy to Graze restaurant.

Zen & science

With his interest and respect for Asian cuisine and culture, his French roots and mounting fame, it is little wonder that Thierry Marx attracted the attention of the Mandarin Oriental Hotel Group who was looking for a chef to head the kitchen at Sur Mesure, within their newly-opened Paris hotel on Rue Saint Honoré.

Arabian splendour

Patrick Waring, designer of Silverfox Studios—the interior architecture design firm tasked to create Anar’s look and feel—wants diners to feel like they have stepped into a palatial, Arabic world; a vibe that matches the restaurant’s cuisine.

Food as art

It didn’t seem so long ago that food was meant for nourishment or the pleasure of taste.

Spotlight on: james martin

He prepared a meal for The Queen Mother when he was just—get this—11 years old. Since then, chef James Martin, has been cooking for millions more as the livewire of BBC’s Saturday Kitchen.

A French update

Guy Savoy has been kept busy, what with picking out new art pieces and devising a new summer menu for his restaurant in Singapore, and a location change for his Paris flagship.

Rediscovering age-old flavours

Phuket Old Town is home to a different brand of Baba cuisine, one underscored by an inimitable blend of Hokkien and Thai flavours.

Features