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For the month of May, whet your carnivorous appetites for all things meat. Find out how chefs are turning up the heat with charcoal grill and open-fire cooking, delve into nose-to-tail pork dishes, and get up close and personal with Blackmore Wagyu, Australia’s leading wagyu producer. And if you’ve always wanted to know where your beef, pork and lamb comes from, what cuts to go for and which grades are best, we’ve got all the details covered. Also discover what other quaffs you can pair with meats apart from staid red. Diego Jacquet, Chef Patron of BoCHINche, helms our recipes section this month, showing us six beefy dishes home cooks can rustle up. Don’t miss his beef and bone marrow burger or beef empanadas recipes! In the regular section, look out for our new expert opinion column–Brotzeit’s group executive chef Wolfgang Ranner kicks us off with a low-down on white asparagus. We also take you to Europe’s chocolate haven, Belgium, check out Montalcino wines, and feature new restaurants like Song Garden, Jimoto-ya and more.
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. We don’t just cover the local dining scene; we also bring you the latest gourmet news from around the world, from the latest Michelin-starred restaurants to food festivals. Our writers interview top culinary personalities to share with you their valuable insights. Wine has always been one of our editorial strengths. We check out excellent vintages, explore lesser known wine regions, and pick boutique wines that are worth a place in your cellar. We also talk to winemakers, whisky distillers and other drink purveyors to find out more about the latest trends that are shaping the future of the wine and spirits industry. We offer great tips on entertaining at home, too. Our stylishly photographed recipes, which come with clear instructions from the contributing chefs, inspire our savvy readers to whip up delectable treats in their own kitchens. Our travel features don’t just fill you in on the latest resorts and hotels to check into, they explore dining trends happening in another part of the world, and the multifaceted role of food in other cultures. The fascinating stories add to our holistic editorial coverage on the gourmet lifestyle and the art of good living.