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WINE&DINE - April 2017

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En este número

In April, we celebrate sake, Japan’s quintessential drink brewed from rice. We hear from sake makers outside Japan breaking the mould, explore Hiroshima’s soft, sweet brews, meet up with one of the few female master brewers in Japan, and have our own experts in town blind-taste a range of Junmai Daiginjos. Plus, dessert pairings with sake and Neon Pigeon’s recipes for sake-inspired izakaya eats. Also check out our regular lineup of interviews, drink features and reviews. This issue, we chat with head chef, Crackerjack Alysia Chan, delve into New Zealand’s Pinot Noirs and check out top restaurants like Greenhouse at Nosh and Saint Pierre.

WINE&DINE Description:

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

Categoría: Food-&-Beverage

Idioma: English

Frecuencia: 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.