outpost hotel Archives | epicure Magazine

Red alert

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.

Mapping out the flavours of Thailand

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.

A good green curry can take your tastebuds on a ride with its salty and spicy flavours, accentuated by an underlying sweetness and fragrance from the herbs and vegetables used. Here are the 10 we liked best.

Going green

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.

The new Indian cuisine

What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.

Suburbia’s winemaker series with Gianluca Battaglio

Join third generation Italian winemaker Gianluca Battaglio as he pairs his wines for a very special dinner at Suburbia this weekend. The menu features classic Italian dishes from the Piedmont region and will highlight selections from the oenologist himself.