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SALT is dedicated to bringing out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.
It's a celebration! For our last issue of the year, we get into a jolly mood and explore all the gustatory wonders of festive feasting -- starting with yuletide treats and cocktail pairings that will bring your Christmas party to the next level. Sweets are also at the forefront these months, as we delve into the traditional Chinese sweet soups known as tang shui; and two people of very different pastry backgrounds together for a chat. Where does flavour start? We find out as we go beyond farms to look for the perfect seed with chefs Alain Passard and Dan Barber; and uncover the secrets of one of the cornerstones of Cantonese cooking, superior stock. This issue is also quite unique, as it's the first time Salt is taking a look at the wonderful world of weddings. We speak to two mavens of the floral industry; as well as some of the most exciting cake makers around; and introduce some of the hottest spots to have your special day.