Wine & Dine Cookbook - Issue #2

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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!