WINE&DINE Magazine - March 2016Add to Favorites

WINE&DINE Magazine - March 2016Add to Favorites

Go Unlimited with Magzter GOLD

Read WINE&DINE along with 8,500+ other magazines & newspapers with just one subscription  View catalog

1 Month $9.99

1 Year$99.99 $49.99

$4/month

Save 50% Hurry, Offer Ends in 4 Days
(OR)

Subscribe only to WINE&DINE

Buy this issue $4.99

Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.

Gift WINE&DINE

In this issue

The lines between tradition and craft are blurring in the beverage industry as more drink producers are making tipples that are often not associated with their culture and geographical heritage. We talk to whisky makers from Asia, a gin distiller from Japan, a winemaker from England, and more! Plus, foodie workshop retreats you should fly to, and how you can work the perfumed passionfruit into your dishes.

WINE&DINE Magazine Description:

PublisherWine & Dine Experience Pte Ltd

CategoryFood & Beverage

LanguageEnglish

FrequencyBi-Monthly

THE LIVING LEGACY

Wine & Dine’s credible editorial has been the cornerstone of making the publication the definitive magazine for gourmands for the past 32 years.

In its latest reiteration, the magazine is a bi-monthly amalgamation of well-researched, long-form articles on food culture and how what we eat continues to shape the world we know.

Each issue takes on a universal theme that is a reflection of the current climate of the F&B industry and beyond, and includes interviews with the chefs and vintners you should be keeping an eye out for.

It's published alongside the magazine's website—www.wnd.sg—where you'll find the latest news from the region and abroad.

Being a gourmand means we appreciate good food no matter where it comes from; expect to see Michelin-starred restaurants of international acclaim featured alongside veterans of traditional food and a new generation of chefs dabbling in experimental, genre-defying cuisine.


  • cancel anytimeCancel Anytime [ No Commitments ]
  • digital onlyDigital Only
MAGZTER IN THE PRESS:View All