Food Features | epicure Magazine

These three products from Four Seasons Organic Market will keep you from going overboard during Christmas

Complement your indulgent festive spread with these luscious organic treats from Four Seasons Organic Market.

50 Best Dishes of 2017

The following pages shine the spotlight on 46 other mouthwatering plates. They’re sorted into five categories: the self-explanatory Showstopping Desserts; Liquid Pleasures that are mopped up till the last drop; creations that give an Asian Nod; oh-so-comforting Soul-satisfying Fare; and Haute Gastronomy that wows.

Masterclass: Pork and Fennel Tortellini in Tomato Beef Broth, and Chocolate and Pistachio Cassata Cake

Who can resist the allure of homemade pasta and decadent chocolate cake? Head chef Jennifer Lee of Vasco shows how to make these comfort food from scratch.

Hot eats in Oslo

The capital of Norway is teeming with activity especially when it comes to the food and drinks scene.

Masterclass: Cured Pink Peppercorn Salmon Confit and Caramelised Banana Tatin

A dish with multiple components doesn’t always have to take the whole afternoon to put together. Eric Ong, executive chef of PARKROYAL on Pickering shares his sure-fire recipes with us.

Old-school fare at Antoinette

The patisserie-cafe’s heritage dishes are just as delicious as its desserts.

Prefectures less travelled

Skip Tokyo, Osaka and Kyoto on your next Japan jaunt. The off-the-beaten-track Ishikawa and Miyazaki prefectures offer their fair share of great eats, seasonal speciality ingredients and diverse scenery of snow-capped peaks and clear seas.

Masterclass: Castella Cake and Raspberry Yuzu Tart

The evergreen appeal of Japanese desserts is hard to resist. Executive pastry chef David Landriot of Patisserie G demonstrates how to jazz up the humble castella cake and fruit tart.

COMO Cuisine: Healthy Food (That Isn’t Boring)

Rounding up the stellar F&B cluster at COMO Dempsey is COMO Cuisine, which serves wholesome pan-Asian dishes that are full of flavour.

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