The Caramelier Archives | epicure Magazine

‘Best ham in the world’ debuts at Santi

There is jamón ibérico and then there is Joselito’s jamón ibérico. Derived from acorn-fed black Salamanican pigs and cured for at least three years, the superior delicacy is proof that pata negra by any other name would not taste as sweet.

Epicure’s cover contest

Cast your vote by May 10th! Simply log on to http://on.fb.me/epicurecovercontest, click on your favourite cover image and TELL US IN 15 WORDS OR LESS why you like it. One winner will be selected from the cover with the highest number of comments.

Best tom yum soups in Singapore

This ubiquitous spiced soup transcends cultural differences. Here are our favourites.

Playing with reality

The Griffins’ Steakhouse in Stockholm blurs the line between fact and fiction by letting imaginary characters shape its design.

White sovereign

Widely regarded as a harbinger of spring in Europe, the prized white cousin of the green asparagus tantalises with its delicate taste and texture.

Lending Japan a helping hand

Do-gooders in the restaurant industry have lobbied together to raise funds for Japan’s earthquake and tsunami relief efforts. Here’s how you can do your part.

Dishes from the deep blue

Forget the high cholesterol just this once; it’s hard to resist these tempting seafood spreads.

Spotlight on: Antony Worrall Thompson

For this year’s World Gourmet Summit, the British celebrity chef will be slugging it out in Stellar’s kitchen with his former protégé Christopher Millar, group executive chef of the 1-Rochester Group. Only this time, the roles will be reversed.

Grit and talent

From getting the unceremonious boot from Marco Pierre White and becoming a head chef at 24, Philip Howard has risen to become one of Britain’s top talents in French cuisine.

The Caramelier