Food Features | epicure Magazine

Cambodian cuisine comeback

The forgotten foods of this nation are making a revival like no other.

Taste without haste

Slow Food is linked with its founder, Carlo Petrini, but from the beginning, Vito Puglia equally pulled his weight.

Flavoured with flair

The food at chef-owner Hélène Darroze’s self-titled restaurant in London is delightfully enjoyable.

As master pastry chef of Noma, the World’s Best Restaurant accorded by S.Pellegrino, Rosio Sanchez constantly pushes the envelope with attention-grabbing creations—made from dill oil, sorrel and apple vinegar sprays—that sometime take up to 100 attempts to perfect.

Singapore pride

A mobile pop-up kitchen whipping up distinctive locally inspired cuisine embarks on a global tour this month.

Glorious greek traditions

Chef-owner of Blue Kouzina, Effie Tsakiris, was clearly in her element when she shared the bold culinary flavours of her native land and imparted an insightful lesson on the top grade olive oil.

Nordic adventurer

While other kids were playing with toys, Geir Skeie was rolling out pancakes and muffins. The Norwegian reveals the highlights of his journey to Bocuse d’Or success.

Smart plates in the cape

While gastronomes laud Spain and the Nordic countries for their innovative cuisines, top restaurants in Cape Town and the Cape Winelands are emerging from the wings and creating distinctive meals that are worth a plane ride.

Spotlight on: Amanda Gale

Her post as executive chef of COMO Shambhala Estate takes her from Bhutan to Bali and beyond. During her recent trip to Singapore, the advocate of wellness cuisine shares why the term ‘organic’ isn’t merely a fluffy label to her.

Features