WINE&DINE Magazine - March/April 2019

In this issue

This issue, we consider the well-loved yet elusive concept of craft or artisanship.

A thick, crispy and chewy crust. A deep, earthy, wheaty flavour. True artisanal bread, made with wholesome ingredients and passionate craftsmanship is easily one of life’s greatest pleasures. The same can be said about artisanal chocolate, cheese, coffee, and the list goes on. The quality and commitment that goes into a handcrafted product is what sets them apart from their manufactured sibling.

But what defines artisanal? The word has in recent years been plastered on almost every food item you can think of, from chips to peanut butter to bottled drinks. Can foods that are made using machines, but following your grandmother’s handed-down recipe, be considered artisanal?

To share some views on the issue, a group of F&B insiders give the lowdown on the real meaning of this buzzword. We also shine the spotlight on five local craftsmen who share what artisanal means to them and if artisanal product should command a high price tag.
If you’re looking to try some artisanal produce, we’ve put together a list of places you can visit to get your fix.

In our coverage on wine, we have a chat with Chris Hatcher, chief winemaker of Wolf Blass, and highlight some of the best examples of Bordeaux-style blends in the world. This issue is also chock-full of travel inspiration from traversing New Zealand to discovering charming Cotswolds. These stories may just ignite your wanderlust.

Chef Lim Yew Aun Uses His Asian Sensibilities To Interpret Italian Cuisine

Whether it’s coaxing the embers of a wood-fired oven or kneading pasta dough, chef Lim Yew Aun of Bar Cicheti uses his Asian sensibilities to interpret Italian cuisine

4 mins

The Rise Of Artisanal Foods

Popular trending buzzwords such as ‘authentic’, ‘small-batch’, ‘handmade’ and ‘quality over quantity’ are one of the main reasons why artisanal staples are more popular than their mass produced cousins

3 mins

More Than Just A Condiment

Chef-owner of Lush Epicurean Eric Low gets creative with Maille mustard and vinegar

1 min

Daily Bread

For many, Serangoon Garden Bakery and Confectionery is a veritable institution that has been delighting generations their freshly-baked buns

4 mins

Handmade Quiche To Impress Even The Most Discerning Taste Buds

Perfect for a party or a simple dinner gathering, LI’L Chef’s range of handmade quiche will impress even the most discerning taste buds

2 mins

What Does Artisanal Really Mean?

What does artisanal really mean?

3 mins

The Real Meaning Of Artisanal

F&B insiders weigh in on the real meaning of artisanal

6 mins

Meet The Artisans

Craftsmen who make noodles, bread, mead and tableware share their stories

10+ mins

Pasture To Plate

We journey across Queensland to find out the secret to Westholme’s great tasting beef

6 mins

A Thick Slice Of Country Life

With restored cottages, pudding parties and stylish bakery-cafés, the rural Cotswolds in south-central England is upping its game as a food and lifestyle destination

5 mins

Read all stories from WINE&DINE

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.