Try GOLD - Free

WINE&DINE Magazine - June 2017

Go Unlimited with Magzter GOLD

Read WINE&DINE along with 10,000+ other magazines & newspapers with just one subscription

View Catalog

1 Month

$14.99

1 Year $149.99

$149.99

$12/month

(OR)

Subscribe only to WINE&DINE

Gift WINE&DINE

Cancel Anytime.

(No Commitments) ⓘ

If you are not happy with the subscription, you can email us at help@magzter.com within 7 days of subscription start date for a full refund. No questions asked - Promise! (Note: Not applicable for single issue purchases)

Digital Subscription

Instant Access ⓘ

Subscribe now to instantly start reading on the Magzter website, iOS, Android, and Amazon apps.

Verified Secure

payment ⓘ

Magzter is a verified Stripe merchant.

In this issue

This June, we take fast food slow.
We explore ways that fast food, once mindless and quick-serve, is being elevated to gourmet dining; suss out where you can get the classiest burgers in town; and pick out what fast food looks like in different countries around the globe. In the recipes department, Saint Pierre’s Emmanuel Stroobant shows us how to prepare healthier versions of fast food staples, while in our wine pairing column, wine journalist Patricia Guy gives tips on wines to enjoy with fast food. In other news, we blind taste 30 Rieslings and recommend the best; check out what’s cooking at restaurants Venue by Sebastian, Jade, Black Swan and more; explore Peru as a foodie travel destination; and meet with some spunky private dining home chefs.

WINE&DINE Magazine Description:

Publisher: Wine-&-Dine-Experience-Pte-Ltd

Category: Food-&-Beverage

Language: English

Frequency: Bi-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.