Reviews

Precious pulp

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.

Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.

A tale of two cities

What happens when Parisian chic meets the roaring 20s of New York? The stylish NoMad Hotel, where even the most nomadic of travellers will be tempted to stay forever.

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.

A nautical celebration

epicure’s Christmas masterclass was a cruise getaway that featured chef Stacey Teo’s festive recipes and plenty of egg nog to kick start the merrymaking into high gear.

The new side of sydney

Sydneysiders are on an inward journey and carving out a more defined identity, through their food, fashion, hospitality and everyday living.

Amazing Alsace

Surrounded by great vineyards and speciality shops selling all manner of fresh meats and cheeses, the regions of Strasbourg and Colmar in Alsace offer the perfect escape for city-weary folks. Chef Armin Leitgeb shares the old world charm of his hometown.

Front roe status

To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.

Under the Tuscan sun

Located just two and a half hours northwest of Rome, the 10th century Castello di Casole is given a new lease of life as a glamorous luxury hotel after a 10 year restoration.