WINE&DINE - March 2016
WINE&DINE - March 2016
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The lines between tradition and craft are blurring in the beverage industry as more drink producers are making tipples that are often not associated with their culture and geographical heritage. We talk to whisky makers from Asia, a gin distiller from Japan, a winemaker from England, and more! Plus, foodie workshop retreats you should fly to, and how you can work the perfumed passionfruit into your dishes.
WINE&DINE Magazine Description:
åºç瀟: Wine & Dine Experience Pte Ltd
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Bi-Monthly
THE LIVING LEGACY
Wine & Dineâs 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 websiteâwww.wnd.sgâwhere 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.
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