Swiss Butchery Archives | epicure Magazine

Mushroom season

With warmer weather comes an abundance of the cep mushroom, which is nutty, earthy and meaty all at once.

Streetside gourmet

Taking its cue from the popular Paddington outdoor markets in Sydney, Cirque du Marche will hold its first night event on June 3 and 4.

Best egg tarts in Singapore

Though rooted in Portugese and British history, the egg custard pastry has won Chinese hearts to become a mainstay of dim sum menus. Here’s the best of the bunch.

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.

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.