In this issue

There’s a lot going on in the world today. As we struggle to find normalcy, the pandemic has made apparent the discrimination and inequalities that have been perpetuated across generations, locally and abroad. In our fight for change, it’s crucial to look at the past so we can learn from our mistakes and successes. Learning how the food we enjoy today has made its way to us is a good place to start. Mass migration—a result of either natural or man-made causes, voluntarily or forcibly—has given birth to cuisines melded so seamlessly together like the British Hainanese food we have on our shores (p34) or popping up where you least expect them to like a plate of Goan vindaloo in Lisbon (p90). It’s also given us wine, nectar of the gods, that has its origins going back to 6000BC up in the Caucasus Mountains (p42). We’re not alone in our appetite for change. Leading by example is Groot Constantia wine estate, the oldest in South Africa, as they try to respectfully reconcile with the vineyard’s use of slaves in the past (p82). Looking closer to home, we’ve found chefs advocating for conscious dining at Kausmo (p18) and second-generation farmers at Quan Fa Organic Farm who are nurturing the seeds of food security (p66). August is also the month of Singapore’s National Day and so we’ve gotten a little nostalgic about our own history. Mod-Sin poster boy, chef Willin Low, has reimagined the hawker dishes we know and love (p26). And our first ever piece of fictional prose to be published reminisces home-cooked Indian food and family road trips to Georgetown in Penang (p50). Hopefully this issue piques your interest in the history of mankind and as you continue reading on your own, recognise the contributions of those who have come before us.

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.