WINE&DINE - October 2017

I denne utgaven

This issue, we satisfy your curiosity about all things seafood:

Octopussy: How this eight-legged beauty is winning the hearts of chefs and diners
Dried and Tested: how well do you know your dried seafood like dried sea conch feet?
Go Big: four exotic fish to wrap your head around
All about Oysters: the more the merroir!
Pairing: the best wines that go with seafood
Recipes: The Global Native - five fish recipes from Nouri’s Ivan Brehm

In our regular reads, check out Restaurants: new openings and menus at The Palmary, Butcher Boy, Ash & Elm and more; Trending: Sabai Supply - where to get your Thai street eats fix; Chef du Jour: a QnA with chefs Ace Tan and David Lee of Restaurant Ards; Wine: South Australia’s trippy wine regions, a taste of Georgian wines, why Ronda in Malaga Spain is an exciting ‘new’ wine region, and an interview with boutique wine maker Jules Taylor of Jules Taylor wines; Travel: The real taste of Mexico – discovering the new gastronomic hub of San Miguel de Allende; and much more

Culinary Ards Of Asia

Chefs Ace Tan and David Lee tell all about their new mod-Asian Restaurant Ards

4 mins

A Food Trend That Has Legs

Move over calamari, the octopus is the hottest cephalopod in Singapore’s restaurants right now.

5 mins

Four Fine Fish

A few exotic creatures that find their way to the dining table.

9 mins

The More The Merroir

With myriad varieties spawning the market, slurping down an oyster has never been more of an adventure.

6 mins

The Seafood Companion

From chilli crab to sambal stingray, here’s all you need to know about matching wines with local seafood

4 mins

Sweet Georgia

Savouring one of the world’s oldest winemaking regions

2 mins

Marlborough Girl

Meet Jules Taylor, the winemaker behind the award-winning Marlborough boutique label named after her

3 mins

A Taste Of Ronda

Long under the radar, this area in Malaga, Spain, is turning out to be an exciting ‘new’ wine region with excellent tipples to explore

2 mins

Imbibing The South

Perambulations through South Australia and its vinous regions

7 mins

Flair With Flair

Highlights from the Asia Pacific Bartender of the Year Cocktail competition.

1 min

Les alle historiene fra 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.