Poging GOUD - Vrij

WINE&DINE - October 2017

Ga onbeperkt met Magzter GOLD

Lezen WINE&DINE samen met 9000+ andere tijdschriften en kranten met slechts één abonnement

Bekijk catalogus

1 maand

$14.99

1 jaar $149.99

$149.99

$12/month

(OR)

Abonneer u alleen op WINE&DINE

Geschenk WINE&DINE

Op elk gewenst moment opzegbaar.

(Geen verplichtingen) ⓘ

Als u niet tevreden bent met uw abonnement, kunt u binnen 7 dagen na de ingangsdatum van het abonnement een e-mail sturen naar help@magzter.com voor een volledige terugbetaling. Geen vragen gesteld - beloofd! (Let op: niet van toepassing op losse nummers)

Digitaal abonnement

Directe toegang ⓘ

Abonneer je nu en begin direct met lezen via de Magzter website, iOS, Android en Amazon apps.

Geverifieerd beveiligd

betaling ⓘ

Magzter is een geverifieerde Stripe-handelaar.

In dit nummer

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

WINE&DINE Description:

Uitgever: Wine-&-Dine-Experience-Pte-Ltd

Categorie: Food-&-Beverage

Taal: English

Frequentie: Bi-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.