WINE&DINE - January/February 2018Add to Favorites

WINE&DINE - January/February 2018Add to Favorites

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Gave WINE&DINE

I denne utgaven

A brand new year, a brand new outlook.
We’re kickstarting 2018 with the resolve to eat, drink and live well. In line with that, expect in-depth long reads in our print magazine, along with candid chef opinions, producer profiles, and plenty of trending topics to spark off dinner conversation. Over on our website at wnd.sg, we’d also be ramping up our snappy reads, listicles, foodie recommendations and videos, so stay tuned for live updates!

Here's what’s cooking for our first issue of 2018 #Clean&Green; issue:
• How local dining has embraced healthy eating. From haute cuisine to hawker fare, healthy dining options abound in Singapore
• Ever wondered what clean eating really means? Three dietitians tell all
• How Edible Garden City is sowing the seeds of locavorism
• Ten eateries to feed your healthy eating resolve this new year
• Six gut-friendly recipes from Chef Timothy de Souza, Como Cuisine
• And in our Regulars section, we visit new restaurants Fisk Seafoodbar and Market, Wakanui, Ishi and more; check out Dubai as a travel destination; and give you first dibs on wine trends for 2018; Suntory’s first gin: Roku Gin; and a report on Austria’s sustainable winemaking efforts

Cheers to eating, living and drinking well in 2018!

WINE&DINE Magazine Description:

UtgiverWine & Dine Experience Pte Ltd

KategoriFood & Beverage

SpråkEnglish

FrekvensBi-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.


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