Download and read this month's digital issue.
epicure - Life's Refinements is published by
Media Group Pte Ltd
20 Bedok South Road
Singapore 469277
Tel: +65 6247 6247
www.media-group.com.sg
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.
Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.
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.
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.
Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.
With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?
Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.
GET IT NOW
Download and read this month's digital issues
NEWSLETTER