In this issue

Christmas is our favourite season of the year, a time when we give ourselves a few moments to count our blessings and look forward to a brand new year. It’s also when we pull out all the stops and party. We’ve got you covered in that department with our #FestiveIssue. It’s rich with feasting and gifting ideas, stories about what Christmas feasts are made of around the world (not just Turkey!), non-vintage champagnes and champagne cocktails, nine hometown festive recipes from top chefs in Singapore, and a list of online specialist grocers that will help you bring something special to the table this year. Most of all, don’t miss our special report on Sussex sparkling wine producers who are making a name for English wines.

Other tidbits to check out: Our interviews with Singapore’s latest Bocuse d’Or hopeful, chef Noel Ng, and Shigeyuki Kusunoki, director of Kusunoki Winery in Nagano, Japan; a sea sojourn through Japan’s coastal cities; and new restaurant openings and menus from Adrift, Bayswater Kitchen, Nude Grill and more.

Pane Perfection

At iO Italian Osteria, homemade Italian breads and pizzas start you on a regional tour through Italy

3 mins

Step By Step

Noel Ng, Singapore's latest Bocuse d'Or hopeful, makes ready

3 mins

Virtual Reality

Online specialist grocers are bringing the world’s farmers’ markets to your doorstep

4 mins

Japanese Green Tea Treats

St. Marc Cafe’s Ito en Matcha and Hojicha Temptations

2 mins

Champagne Cocktails

The festive season calls for champagne. Champagne cocktails, that is

4 mins

Non-Vintage Beauties

There is nothing ordinary about champagnes—including their prices. But the non-vintage variety may well be some of the best-value wines on the market

3 mins

Joyous Mull-Titudes

As Christmas rolls around, we say goodbye to the year newly past and toast to the promise of new beginnings. And what better to do this with than a traditional Yuletide drink to warm the belly and the soul?

3 mins

Marrying Wine And Art

Pont des Arts wine collections form the bridge between wine and art

1 min

New World Character

Shigeyuki Kusunoki, director of Kusunoki Winery in Nagano, Japan, believes the delicate style of Japanese Merlot makes it a perfect pairing with the elegant flavours of Japanese food

3 mins

Hong Kong International Wine & Spirits Fair 2017

The annual wine fair celebrates the debut of the Asia Wine Academy and a strong showing of Asian wines at the International Wine & Spirit Competition

3 mins

Read all stories from WINE&DINE

WINE&DINE Magazine Description:

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.