This issue provides the complete barbecue lowdown, from where to procure your barbecue meats, to how to fire up the perfect steak. And for those of you who prefer to head out for a hearty barbecue feast, check out our recommendations featuring Burnt Ends, Garang Grill by New Ubin Seafood, Nude Grill and Camp Kilo Charcoal Club. 
 
Don't forget to round up the feasting with some sweet treats—chef Sandra Lim shares four scrumptious yet healthy matcha-themed recipes that taste as good as they look, while Nesuto Patisserie lets us in on how to make a tempting almond orange cake with vanilla bavaroise mousse, Japanese seaweed cookies, and more.

Whether barbecuing or baking this month, have a fabulous time in the kitchen!


We're so excited to announce that the inaugural issue of Wine & Dine Cookbook is now out on newsstands! Grab your copy for mouth-watering recipes from renowned chefs such as Damian D’Silva of Folklore, Justin Hammond of Neon Pigeon and Summerlong, Joseph Yeo of SPRMRKT, and more. The issue is also chockfull of insightful reads—what it means to go gluten-free, what kefir really is, thoughts on the charcoal trend, and more!

Issue #2

Issue #1

From easy peasy weeknight eats to knock-out dishes you'll be proud to serve friends and family, Cookbook caters to enthusiastic home cooks of all skill and ages. 

Dinner party tonight? Piece of cake. Fussy eaters on your hands? We've got just the thing, mummies! And at Cookbook, we believe that hand-me-downs are the best, so we'll be dishing out heritage recipes to share.

To ensure that our recipes work, look and taste as they should, we have given each one a test drive in a home kitchen. With easy-to follow instructions and practical tips to boot, there will be plenty of reasons to get back into the kitchen!

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Wine & Dine Cookbook - Issue #2

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