Epicure Magazine - October 2019
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October 2019 issue Digital Access. - Magazine Details
- In this issue
Magazine Description
In this issue
In tribute to World Food Day and the zero-waste movement, here's how to use odds and ends to create delicious recipes. Reduce your carbon footprint with a staycation instead of a vacation - hotel concierges clue you on the best of Singapore's backyard. Fans of New Zealand, listen up! We've got a chef's list of favourite restaurants and wine bars in Auckland, plus an oyster farm in George Brown Bay.
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How To Be A Grill Master!
Charcoal grilling doesn't have to be difficult as long as you have the right techniques, tools and a little patience. Here are some tips and tricks for the perfect barbecue.
Island Of Libations
From Seminyak's speakeasy within a speakeasy to Indonesia's first natural wine bar, epicure finds out how the pandemic has not stop Bali’s bar scene from flourishing.
Better With Age
Fermentation, perhaps the oldest biotech process, has been around for millennia, giving longer shelf life to fresh produce and preventing foods from spoiling. But it is only now that we are learning to appreciate the health benefits that come with fermented foods.
Meet The Trailblazers
Here are three women winemakers in Australia who are levelling the playing field and inspiring a generation of younger winemakers across the globe.
Get Out And About
Take your travels and outdoor adventures up a notch with these stylish accessories and gadgets.
IFTAR FEASTING
Whether you need a table at the city's best dining spot, or a convenient yet luxe take-home spread, here's our list of lavish halal-certified dining options to bring the family together this Ramadan.
EXPANDING HORIZONS
Permata Singapore's new culinary director, chef Mel Dean, reveals his inspiration behind progressive Nusantara cuisine and why each dish is more than an homage to the region's ethnic and cultural diversity.
BEFORE SUNSET
A lot has been said about the sparkling blue curves of Jimbaran Bay or the magnificent laps one can do in Sundara's 57-metre beachfront infinity pool.
A DIFFERENT CUT
The Proper Concepts Group has gone from strength to strength, expanding its repertoire of restaurants even during the pandemic. Cofounder and managing director Sheen Jet Leong reveals the secrets to its success.
A NEW CHAPTER FOR 67 PALL MALL
London’s most talked-about private wine club is set to open its doors to the first Asian outpost. The founder and CEO, Grant Ashton, talks about the Singapore branch’s offerings, his quest for the right location and international expansion.
